Vegan Footprints

Curry Powder

2012-02-01T04:42:00.033Z

I made this curry powder recipe after using up my current supply of store-bought curry powder. The only ingredient I had to buy was fenugreek seeds. I easily found it at my natural foods store with their bulk spices. I got just enough for two recipes worth since I won't be using it for anything else currently.

Stores that have a get-your-own bulk herbs and spices are great for being able to do this without spending a lot of money to try it. I like being able to have a variety this way and it's more authentic too.

Curry Powder

1 stick of cinnamon, 3 inches long, or 2 teaspoons ground cinnamon
10 cardamom pods or 1/2 teaspoon ground cardamom
8 whole cloves or 1/2 teaspoon ground cloves
3 teaspoons cumin seeds or ground cumin
2 teaspoons peppercorns or 1 teaspoon pepper (I used less)
2 teaspoons coriander seeds or 1/2 teaspoon ground coriander
1 teaspoon turmeric
3 teaspoons fenugreek seeds or 2 teaspoons ground fenugreek

If using whole spices, combine all ingredients, except cardamom pods and coriander seeds. Grind and sift cardamom pods and coriander seeds separately, then add to other spices and grind in a blender or electric grinder. If using using ground spices, mix all together. Store in airtight jar. Makes about 1/4 cup.

Hot Curry Powder: Add 1 teaspoon cayenne pepper to mix.

I had both whole and ground spices, so I measured them as called for and then put everything in the grinder for one last go round.

Chili Powder

2012-01-30T17:10:00.003Z

I love making new herb and spice blends. The freshly ground spices give my kitchen a nice aroma for awhile. I'm having a little fun today making my own chili powder. I used to buy it ready made, but realize that as I run out, there's no reason I can't make my own. I've been making my own seasoned salt for years, why not this?

It's easy and you'll ask yourself the same question. Why don't I make this myself?

Chili Powder

2 Tablespoons cumin, ground (or whole, see note)
2 teaspoons crushed red pepper or 4 dried hot chili peppers, ground (see note)
2 teaspoons dried oregano
2 teaspoons garlic, granulated
2 teaspoons onion, granulated
1 teaspoon ground allspice
1/8 teaspoon ground cloves

Note: You may use whole seeds for the cumin. If grinding the dried hot chili peppers yourself, you will want to remove the seeds (or at least most of them) beforehand, or the mixture will be too hot.

Combine all ingredients, except crushed red pepper (if using), in a grinder or blender (a personal blender works too). Grind until mixture is a coarse powder. If using, add in the crushed red pepper only by stirring it in (do not grind together). Use in recipes as needed.

Hummus Dip

2012-01-26T13:21:00.020Z

Just recently my daughter and I attended a "Keepers at Home" group that we are part of through involvement with our local homeschooling group (and co-op). The mothers take turns each month teaching useful skills to the girls to "keep" their future homes. It is a privilege and honor to do this. And it's fun to participate with your daughter and learn something fun like making a quick and colorful scarf by using hand knitting! =)

Recently I was able to take a turn doing what I love. I had an evening of making, tasting and learning all about simple healthy vegan foods. The girls watched as I made some things and talked about the foods. Then they also got their hands into it by making some things with me. And who can forget the tasting! We sampled a few things that I know they won't forget. And I mean that in a good way! =)

Our evening included making (and eating!) hummus. The following recipe is the one I followed (and improvised with). It can be found at simplyrecipes.com. You can also use this as a spread or salad dressing for any number of things. This is a nice creamy dressing that replaces the ever present ranch style dressings/dips that are always around at potlucks. Take some of this hummus along with some raw veggies, next time you are invited for a potluck meal! =)

Hummus

2 garlic cloves, mashed and minced
2 15-oz cans (about 3 to 3 1/2 cups) garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of salt
ground cumin, to taste (my addition - optional)

In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt (and cumin, if using), starting at a half a teaspoon, to taste. Makes about 3 cups. Add more water, a little at a time, if it's thicker than you like.

Serve with sliced up vegetables. We used sliced cucumber to taste test, the evening I did this for the group. You can use: zucchini, cucumber, carrots (try slicing these on the bias for longer, bigger dippers), bell peppers (any color), thinly sliced raw sweet potato, celery (I love celery this way!), jicama, broccoli, cauliflower, grape tomatoes, etc.

Roasted Red Pepper Hummus: add a small amount (1 to 2 tablespoons) of roasted red peppers to food processor along with salt. Start with a small amount, tasting and adding more if desired.

This hummus can also be used as a spread on breads for sandwiches...with some veggies, makes a great sandwich! Thin with water, as desired, for a nice salad dressing.

Flavor it how you like, with any number of your own variations. There are so many things you can do with hummus. Be creative and have fun.

Veggie Stuffed Bell Peppers

2012-01-26T02:54:00.008Z

We had a dinner tonight that I just had to write about. Normally I am not a stuffed pepper sort of person. I really don't like green peppers all that much. But a recent bunch of discounted green peppers at the store the other day prompted me to look through my recipes once again.

I have a recipe that I improvised from like crazy (as usual!) and I love the result. So here is my version, gluten and grain free, in fact.

Veggie Stuffed Bell Peppers

3 (medium to large) green peppers
1 cup frozen corn (thawed)
1 cup mixed frozen vegetables (ours had corn, peas, green beans, & carrots)
1-2 cups cooked beans (I used chick peas)
1 cup your favorite fresh salsa (or more, as needed)
a few dashes hot sauce (optional)
6 Tablespoons nutritional yeast
dried oregano, to garnish

Preheat the oven to 375 degrees F.

First, wash and cut in half, through the stem, the green peppers, trimming out the seeds and white ribs. In a pot, boil some water to quick cook (blanch) the peppers for about 5 minutes. Remove, drain and set aside into a baking dish when cooked.

Mix the corn, veggies, and beans together. Now you are ready to assemble. Making sure the blanched peppers are laying on their sides, open side up, stuff with the veggie & bean mix. Then, layer each with the fresh salsa (mixed with the optional hot sauce). Next, a tablespoon of nutritional yeast goes on top of each pepper half. To garnish, I put dried oregano on top (like I do with homemade pizza). Put into oven for 20-30 minutes until heated through.

Makes 6 servings as a side dish, 3 as a main dish. I made double the recipe and it fit my 9"x13" casserole nicely.

My Kitchen: A Tour

2012-01-15T17:38:00.001Z

I have been writing this blog since 2008 and sometimes you'll see some of my kitchen layout in the photos. We are currently in our fourth house since I started blogging.

One tip I have is to make sure that you arrange your kitchen in a way that works for your household. Mostly that would mean how you organize within your cabinets and drawers, etc. Many times we overlook how to use wall space effectively and don't think about what else goes on in the kitchen, beside food prep and eating. I recently realized that how I keep my kitchen will ultimately help or hinder my progress to eating healthy and keeping my family together to eat meals. Keeping it in order will help to make sure we eat more in our home than away. Staying on top of your current food inventory means you'll always have what you need to prepare good food.

We recently made some changes in our kitchen to make it more user friendly. Since we rent, all the wall changes were approved by our landlady before we did them. She allowed us to take down the wallpaper that was up on the wall by the sink and over the counter. We painted the wall instead and removed and painted where there had been wall border about halfway around the kitchen.

I finally have some photos of my kitchen for you. Our kitchen is about 13' x 10', not including the pantry.

Over the sink are hooks for towels. I intend to get something for putting next to it (empty wall right now), which will be right in front of the person washing dishes (maybe a mirror in a "window" type frame?). My son gave me some plants for my "clock" shelf. I put misc. decorations/unused kitchen items on top of my cabinets.

My husband made and installed a "nail board" for utensils and measuring cups/spoons under the upper cabinets! You see my knife block and cutting boards in the corner. When I have beans cooking in a slow cooker, they are on the counter to the right. We have a cut-out under the counter, next to the sink, which is where we keep our trash can. The lower cabinet under the sink houses my slow juicer, Vitamix, food processor, and water purifier. I like putting things away to have a clear counter to work on (you can never have enough counter space, right?). There is a window to the right.

Here's how my spice cabinet is currently arranged. I also store my mortar and pestle, honey, coconut oil, etc. here. This is in the 3rd upper cabinet from the sink.

This is a new shelf I use for fruits and vegetables. In the boxes on the bottom shelf, there are nuts (in the shell) and dried beans that I picked up on sale. My stove is to the left.

My (closed) pantry off in its own little "closet" type room. The upper cabinets hold food and food containers. The bottom cabinets hold my stainless steel stove top cookware, misc. gadgets and gallon jugs of vinegar. I have two drawers between the upper and lower cabinets which hold other misc. lesser used hand held gadgets, chopsticks, silpat mat, etc. in the left and storage bags, parchment paper to the right. You can see our coats and hats hanging up on the right. There is a window to the left that looks out onto the back porch. I also have a wooden bench under the window. In the foreground, you can just see my stove and food dehydrator to the right. The back door is to the left.

Pantry opened! This is how it looks at the moment. Top shelf: mostly empty jars, extra lazy susans (turntables), extra slow cooker, extra canning lids/rims. Second shelf from the top: (gifted!) home canned food, more nuts and dried beans, rolled oats, oil and vinegar, misc. bottled foods. Second shelf from the bottom: canning jars in 1/2, 1, 2, and 2 1/2 cup sizes, freezer containers, vegetable spirooli (a raw noodle maker/slicer), misc. containers. Bottom shelf: nuts (shelled), nori and other seaweed, kelp noodles, quinoa, oil, carob powder, glass containers, extra herbs and spices in bulk, coconut oil, herbal tea bags.

This is our 30" x 30" (36" high) table that we use for a true eat-in kitchen. I love that it enables us to eat right in the kitchen. During non-meal times, it's used much like an island. It sits 2 1/2 inches higher than our kitchen counter. The fridge is behind, in the corner. To the left of the photo is a window which brings us back to the counter (second photo in this post).

Energy Bites

2012-01-03T03:11:00.008Z

We've been snacking on these sweet morsels lately. They are popular at our house. If anyone knows me, they know that it's difficult for me to follow recipes to the letter. I'm always changing things out, probably because I didn't have the exact ingredients on hand.

So in usual fashion, I substituted similar items to achieve the desired result. I found the basis for my version here. Following is my "chocolate covered cherries" version. Easy to mix up. No further cooking or heat is used. Enjoy.

Energy Bites

1 cup old fashioned rolled oats
1/2 cup almond butter
1/3 cup honey
1/4 cup unsweetened coconut flakes
3/4 cup sunflower seeds, made into a coarse meal
1/2 cup sesame seeds
1/4 cup dried bing cherries, chopped
1/4 cup dried goji berries, crushed/chopped
1/4 cup carob powder
1 teaspoon vanilla

Combine all ingredients in a bowl with your hands. Cover and chill for an hour or so. You may find using a tablespoon or two, more almond butter will help to keep it together. Roll the mixture into balls about 1 inch in diameter. Store in fridge, or for longer than a few days, in the freezer.

Options: You could use raisins for the dried fruit. Peanut butter could be used instead of almond butter. Remember to be creative and use what you have and add here and there as desired. It's your creation! =)

And now...what you've all been waiting for...

2012-01-01T03:14:00.002Z

...Happy New Year! =)

The great thing about another year is a new start. As I think about goals, I am reminded of the blessings I've received from the Lord - blessings of new friendships, new challenges, meaningful family time...the list could go on...

What are you going to do in 2012 that will make a difference in someone's life? Do you have a legacy to leave when your time on earth is done? Maybe I'm the only one who considers this at the beginning of each year. But it does make me think about my future...and my children's future.

There's a saying that sounds like this, "If you have no goals, you'll hit them every time." Hmmm. Something to think about isn't it?

There's a song I like to sing that goes like this:

"The steadfast love of the Lord never ceases,
His mercies never come to an end,
They are new every morning, new every morning,
Great is thy faithfulness, Oh, Lord,
Great is thy faithfulness."

It reminds me that we have a fresh day every single day! The mornings are new. We don't have to wait for January 1st every year to start over, reboot, refresh, or make new goals. We can do it every day. And what a true blessing that is. To know that we can make changes and start right where we are. We don't have to wait for the timing to be right, or be at the right place in life, or have the right resources/friends/car/house/you-name-it...We can do it anytime. And the great thing about that is, you can do it anywhere, anytime, with whatever you have/don't have, right now.

You, my friend, are irreplaceable and I can't wait to see what the Lord can do in your life! May this year be your best year ever. May tomorrow be better than today.

Blessings to you today. ~ Loretta

2011 Resolutions???

2011-12-20T15:00:00.002Z

Where has the time gone? I was talking to my son today and we realized that people still have time to finish their 2011 New Year's resolutions. Not too much time, mind you, but consider it a head start for January.

I'm not one to put too much stock in resolutions, but it does get one thinking about good habits replacing old bad habits. Or getting one more thing done on your "life" list.

Two years ago, I wrote this post about broken resolutions. I hope that you take some time to think about being positive and maybe using this chance to be kind to another.

On another note: One of my hopes this year was to gain the chance to be slim (part one & part two). I have happy news...I not only had the chance, I took the opportunity to be responsible for my own health. The results so far have been good, but it will be saved for another post. Suffice it to say, I am happy that I've made a turn for the better.

I realize that support to get to goals is a must. No one can really, truly, do things alone. With God's help, my husband, children and others supportive of my goal, I am slowly able to believe that such a thing is possible.

Oh, and I didn't start in January with the idea to do anything spectacular this year. But I have a feeling that this year will be the best one yet! Stay tuned for a post soon to come! =)

Raw "Peanut" Sauce

2011-12-18T04:00:00.024Z

I've been loving the recipes in Ani Phyo's book, "Ani's Raw Food Essentials". I think this book is a must for those of us who want to incorporate more raw foods into our diet. I'm not 100% raw, but you can't go wrong with more raw food in your diet.

Here's a great savory recipe to try. And even if you put it on a base of something cooked, it's still got to be better than other dairy laden sauces out there. Definitely more interesting than tomato based sauces too. Add a little spice with this almond version of peanut sauce. I tweaked this recipe a little to include more almonds and less coconut oil than her original recipe. My version follows.

Please feel free to change the amount of hot pepper to your liking. Remember the fat content of this recipe will definitely tone down most of the spiciness. So don't be afraid to put some in, taste and add more to get some zing. You might be surprised to find how much you can put in. I actually used a bit of dried cayenne pepper, since I didn't have any fresh jalapenos on hand.

Raw "Peanut" Sauce

1/2 cup raw almond butter
1/4 cup coconut oil
2 Tablespoons (or less) Nama Shoyu (soy sauce)
1/4 cup fresh lemon juice
1 Tablespoon seeded, chopped jalapeno (or to taste)
1 teaspoon ground coriander
3/4 water

Blend everything together in a blender until smooth.

Use this sauce for anything you would use peanut sauce with. Be creative. This is a nice, but rich sauce, so think of low calorie veggies for topping with this sauce. Suggestions: shredded cabbage, kelp noodles, sliced cucumbers, zucchini shreds. Thinned down with a bit of water, you can even use it as a salad dressing.

When I made this, I actually doubled it, since I wanted leftovers for a couple of meals. My family loved it.

Homemade Almond Butter

2011-12-14T18:00:00.005Z

We enjoy almond butter instead of peanut butter these days. I like using raw nuts and seeds to make nut/seed butter. No roasting required. Good raw food.

I want to note here that it is harder to find true raw almonds. As many of you know, almonds are now routinely pasteurized in the US. This means that raw almonds are heated before they go to market and therefore are not truly raw. You may wish to seek out a health food store (or source online) that carries raw (versus pasteurized) almonds. They will cost more per pound, but they have all the life still in them.

Making this recipe will generate some heat. If you prefer to make it on the cool side, thereby preserving all the enzymes and keeping it totally raw, then you'll need to be patient. Just process until you feel some warmth, but not too much. Stop the food processor and let it cool. After cooling, continue and repeat until smooth. This may take a few hours. You can do this over the course of the day, while doing other things.

To make 1 cup of almond butter:

Homemade Almond Butter

2 cups raw almonds
salt, to taste (optional)

Using a food processor with the "S" metal blade in, process the almonds for a few minutes until smooth. Every few minutes, you'll need to stop processing and use a rubber spatula to scrape down the sides and continue. (A food processor works best, but a good blender can work in a pinch. A food processor is easier to clean, in my opinion, after making a nut butter.)

As a variation, you could add a (preferably raw) sweetener after the nut butter is smooth as a mix in. This will limit its use to sweet preparations though.

Look for a raw "peanut" sauce recipe coming soon that uses the (unsalted) basic recipe for almond butter.

Wild Rice Stuffing

2011-11-20T22:10:00.003Z

I thought I would try a gluten free recipe for stuffing this year. It's been so long since I've had wild rice and this sounded so good. It was delicious when I made it today. Even got compliments on it tonight at a church dinner. If you've ever had wild rice, you've experienced that wonderful chewy texture. It'll all come back to you, when you have some of this stuffing.

You can substitute other dried fruit and nuts instead of apricots and pecans. If you don't want a sweet element to it, just leave out the dried fruit altogether. Allergic to nuts? Leave out the pecans. This is made like bread stuffing, but uses brown rice and wild rice instead. You could also use this to stuff peppers, winter squash and maybe even mushrooms. Tell me how you use it.

Wild Rice Stuffing

1 Tablespoon grapeseed/coconut oil
1 1/2 cups chopped celery
1 cup chopped onion
1 cup uncooked wild rice
2 garlic cloves, minced
4 cups vegetable broth
1 1/2 Tablespoons chopped fresh sage (or 3/4 Tablespoons dried)
1 cup uncooked long-grain brown rice
1/2 cup chopped dried apricots
1/2 cup chopped pecans
salt, to taste

In a large pot, on medium-high heat, saute celery, onion, wild rice, and garlic in oil for about 3 minutes. Stir in broth and sage. Bring to a boil. Cover, reduce heat and cover, then simmer for 25 minutes. Stir in brown rice and bring to boil again. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat, let stand, covered for 10 minutes. Stir in apricots and pecans and taste for seasoning.

Black Bean Chipotle Chili

2011-11-18T03:19:00.006Z

A recent chili "cook-off" got me thinking about posting a chili recipe. I made some changes to one at Fatfree Vegan Kitchen. It has a rich, deep, dark color that looks and tastes wonderful. To make prep quick, use canned versions of the tomatoes, tomato sauce and beans.

This large recipe makes almost 4 quarts. Great for freezing ahead. As is, this recipe is mild enough while still giving a spicy heat. Instead of chili powder to give this soup its classic flavor, it relies on the real deal, a smoky chipotle pepper. If you want to cook in even more spicy heat, add another chipotle pepper to the recipe and enjoy.

Black Bean Chipotle Chili

1 dried chipotle pepper, soaked with 3/4 cup water, pureed in blender
2 Tablespoons grapeseed oil/coconut oil
2 medium onions, chopped
8 cloves garlic, minced
1 green bell pepper, chopped
1 yellow (or red or orange) bell pepper, chopped
2 cups diced tomatoes
1 can diced tomatoes with chiles
2 cups tomato sauce
6 cups cooked black beans, drained and rinsed
1 cup fresh or frozen corn
2 teaspoons cumin
2 teaspoons oregano
1/2 teaspoon freshly ground black pepper
2 teaspoons paprika (or smoked paprika)
4 teaspoons carob powder, mixed with 1/2 cup hot water
2 teaspoons salt (or to taste)
1/4 cup raisins, soaked & pureed with 1 cup water
1/2 c. cornmeal, mixed with 1/4 cup water (optional thickener)

During the making of this chili, I was using my blender for a bit of the prep. You'll notice that the dried chipotle pepper and the raisins will need pureed (separately). Keep your blender (or personal blender handy for these two steps. A bowl and whisk will be helpful for the carob powder and optional cornmeal (also mixed separately). Because of these steps, I added water during cooking time (rinsing the blender and other containers, etc), so there is an option to add in a little cornmeal toward the end if you so desire. If you like a little more liquid in your chili, feel free to leave the cornmeal out.

Remove the stem (if still attached) from the dried pepper before soaking and proceed to soak and prep the pepper as stated, then set aside. Prepare the raisins as well at this time.

In a large pot, saute the onion in oil. When softened, add the garlic and bell pepper, then cook a few more minutes. Add the chili pepper puree, tomatoes, tomato sauce, beans, corn, and spices (except the carob, salt and raisins). Bring to a simmer.

In a small bowl, prepare the carob powder. Add it to the chili. Taste for seasonings and add salt to taste. Add raisin puree. You may add the optional cornmeal at this time, stirring the soup as you add it. Cook for another 30 minutes or more at a low simmer, stirring occasionally.

Curried Nutmeat

2011-11-17T04:11:00.009Z

This is from a book that I borrowed awhile back and never tried until now. The book, "Delights of The Garden" by Imar Hutchins has raw recipes that look different than you would expect, but it's a book to check out!

This recipe is a replacement for a raw curry flavored "meat" made with pecans. And yes, there seems to be a lot of spices, quantity wise. No mistake. Now I know why I've never achieved the true curry flavor that I've experienced in Indian restaurants.... Not enough herbs and spices! Really. The only major flavor difference will be your type of curry powder and how much pepper you add. A little of this goes a long way. Curry lovers, prepare to be amazed.

Curried Nutmeat

1 pound raw pecans
1 large onion, very finely chopped
1 /2 cup curry powder
1/2 cup scallions (green onions), chopped
1/4 cup thyme
1/4 cup parsley1 tablespoon sage
1 teaspoon ground cumin
2 Tablespoons black pepper*
1/4 cup olive oil
1 teaspoon sea salt
1/2 teaspoon cayenne pepper**

Grind pecans to a fine texture in a dry food processor using the S blade. Add finely chopped onion to the processor and process until a dough-like texture is achieved. Add curry powder, scallions and all other seasonings, then blend again. Add sea salt and pepper to taste. Spoon out in balls and serve with your favorite dish or use it to make sandwich. (We used it alongside boiled potatoes, and whatever dish we were having, over the course of a couple days.)

*I am still getting used to using black pepper in my cooking. I only used about 1/2 teaspoon freshly ground black pepper. I will use more each time I make this to see were my preferred amount is.

**The day I made this we were beyond dangerously low on cayenne...we were out! So I actually did not use this at all. My 5 year old daughter (and the rest of us) loved this recipe as is. Next time I will put some cayenne pepper in the recipe, but probably not the full amount. My 13 year old son would be happy for more spice though. I may just keep out a portion for my daughter, then add the cayenne into the rest. Easy enough and everyone will be happy.

Date Logs

2011-11-14T15:00:00.003Z

Another raw sweet to add to your collection of vegan recipes...from the book, "Raw Energy" (2009) by Stephanie Tourles.

Date Logs

15 Medjool dates, pitted
1 cup dried (finely shredded) unsweetened coconut
1/2 teaspoon ground cinnamon
pinch sea salt

Soak the dates for 4 hours in purified water to cover by 1 inch. Drain and reserve the soak water to use in smoothies or just to drink. Put the dates, coconut, cinnamon, and salt in a bowl. Using your hands, mash and knead the ingredients until the coconut is incorporated into the moist dates and a stiff dough ball forms.

Pinch off pieces of the dough and roll into nuggets or log shapes. Store in a tightly sealed container in the fridge for up to two weeks or in the freezer for up to 3 months. They will not get hard, just firm, in the freezer.

Coconut "Bacon"

2011-11-12T17:00:00.020Z

When we first went vegetarian, we used a lot of those vegetarian "bac'uns" (soy based "bacon bits") for salads and for flavor in other dishes. We decided to try them in the organic version and it turned me off completely. I did not like them at all.

We aren't using tvp (textured vegetable protein made with soy) anymore and use very little soy foods these days. Every now and again though, I get a hankerin' for a flavor like bacon...

One of the things that other people may also miss when going vegetarian are certain meats. For some reason, it always seems to be pork based products. Bacon is one of those that come to mind.

Enter a book by Ani Phyo, "Ani's Raw Food Essentials" (2010) and some young coconuts in my fridge...and you've got the makings of some real flavor. Ironic that I would post this after my weight loss posts, but it is what it is....=)

This is not soy free, but you can play with the recipe a little. Experiment on your own. It does call for a food dehydrator, but you can work around this, if you don't have one, by using your oven set on a low temperature with the door ajar.

Raw Coconut Bacon

2 cups coconut meat (from 3 to 4 Thai baby coconuts)
3 Tablespoons Nama Shoyu or Bragg Liquid Aminos
2 Tablespoons olive oil
a few drops of liquid smoke flavoring (optional, not raw)

When scraping the meat out of your coconuts, try to keep pieces as large as possible. Clean the meat by running your fingers over its surface, picking off any pieces of hard husk. Rinse with filtered water as a last step, and drain well. (I also patted them dry with a paper towel.)

Place the coconut meat in a mixing bowl and add the remaining ingredients. Toss to mix well. Lay the meat in a single layer on two 14-inch square Excalibur Dehydrator trays.

Dehydrate for 6-8 hours at 104 degrees F. The length of time will depend on how thick your coconut meat is. Check it and dry it to your liking. Don't over-dehydrate, because the more you dry it,the more it will shrink, and you'll be left with only a small amount of bacon.

Options: Replace the smoke flavor with herbs and spices to make different flavors. Try chipotle powder, garlic, dill, or oregano.

I would add here... the liquid from the marinade that will be leftover can be used for another batch of coconut or used otherwise in dressings or other sauces, etc. So please don't throw it out...very little will actually soak in. Make sure to use it up within a few days.

How I Open a Young Coconut

2011-11-11T20:07:00.010Z

A word or two to begin...Every young coconut (sometimes called baby or Thai coconuts) is different. When my son took these photos of me opening one recently, it happened to have a lot of coconut meat and only about 1 cup of coconut "water". Usually I get thinner coconut meat and more "water", about 2 cups worth. So keep this in mind, especially if you've never opened a young coconut before.

There are many uses for young coconut meat (or "flesh") and it's liquid or "water". I will have a good use for this demo because of the next recipe I intend to share with you to use the meat. The water in it can be used for many purposes...one of which is green smoothies (of course!). I am just touching the tip of the iceberg with the many things you can do with fresh coconut. And I'm just thinking of the raw uses.

So gather your tools...mine on this day were a cutting board (with cloth underneath to keep it in place), cleaver, mallet, a smaller knife, and a 2 cup measuring cup for the water... and a young coconut.

Ready to go!

I make 4 cuts in a square shape centered around the top "tip". I always leave the plastic wrap packaging on.

When the cuts are sufficient, you should be able to lift off a "cap".

Usually when you get this far, the liquid will start to run out some.

As you can see, my coconut "cap" came off without the meat attached to it.

Here I am cutting a small opening for the liquid to get the liquid out.

It's a thick one this time.


Getting my measuring cup handy, I pour in all the liquid, a total of 1 cup.

After the liquid is out, I make another deep cut with the cleaver to split the whole thing in two.

I'm pulling the two halves apart after another deep cut down the middle. This will make it easier to get the meat out.

This is very thick meat. This is why so little liquid came out.

Using a spoon, scraping the meat out. Sometimes turning it the other way also yields good results. Try both ways.


Ideally, your white coconut meat will separate from the dark brown "skin", but sometimes you have to take it off by hand. The meat will not always come off in this big of a piece, but each time is different.

After this point you will want to have a bowl nearby to put your coconut pieces in. I would add that a swish in filtered water will get rid of any husk still clinging to the meat and while doing that you can further clean off any dark brown "skin" by removing them by hand.

Now you've got coconut "water" and "meat" ready for your recipes. Things like coconut milk, for starters...not to mention eating the meat fresh, as is, and drinking the liquid straight up...especially good if you've kept them chilled like you should - yum!

A Slim Chance: Part 2

2011-11-02T01:00:00.002Z

And now... continued from Part 1...

Anyone that has known me since childhood, can attest to the fact that I really was a slim child. But that all changed once I hit junior high school. I was heavy in my teen years. I had stretch marks to prove all the weight I gained in high school!

It followed me into married life and until I had my first child, I really hadn't known what it was like to be thin as an adult. My first taste of being "adult" thin was after I had my firstborn child. Apparently I had lost my own weight, while being pregnant. Of course I gained weight overall, but within a week of the birth I was under what I weighed 9 months before!

In fact, to tell you how big I was when I graduated from high school...I weighed the same as when I was 9 months pregnant! That first child weighed 8 pounds, 9 ounces! The weight simply was not a issue for me then...that was in my 20's. I had only gained 15 pounds in that pregnancy.

After a while, I gained back some of the weight, although never to see my high school numbers again, thankfully. When I was pregnant with my second, I was in my 30's, and this time things were different. I had less energy, didn't eat nearly as well...I gained about 50 pounds! The weight was hard to get rid of this time around. My second child, at birth, weighed 8 pounds even.

We moved to Ghana for two years when this baby was 4 months old. With a food change and walking more (no car), the weight pretty much left ...and easily too. When it's hot out, it's hard to eat too much and water was about the only thing I drank. Easily we had a change of lifestyle that had weight loss built in.

I did get down to a slimmer weight this way... But moving back and the stress associated with an overseas move put about 10 pounds back on. Give it another 3 years and you've got a few pounds to lose.

As I would soon learn, there was a website that I could use to track my calories and exercise. It also had "friend ability" (you could get help from others and be accountable to friends). When I first started, I could hardly believe how many calories I was really eating! I had no idea. It was then I realized...No wonder I was not thinner! I had been fooling myself.

I like seeing all the numbers and the Lose It! website (and phone app) are helpful to many who have lost weight using this food diary. You use any food plan and exercise regimen you like. This is just a tool to keep track of food and exercise, with an emphasis on weight loss. And it's free!

So I continue on this vegan path I've been on, emphasizing smaller portions, more raw and lean foods, and exercise, a little more lately. Using a free website and my rebounder (mini trampoline) at home is working for me to, once again, get slim.

My journey from late July till now has been a good one. In that time I have lost more than 16 pounds and I'm almost to my goal weight. A real dream goal weight. I have never been this light in my entire adult life.

And guess what? Two months after I started actively losing weight, my husband also joined me. Our weight loss goals (number of pounds to lose) are within one pound of each other and he is almost there as well. It's fun to support each other this way! =)

I won't say it's easy, but the work has been good and rewarding to have another chance at being slim!

A Slim Chance: Part 1

2011-11-01T05:00:00.003Z

I know that for many people reading this, you will relate to the following, in one form or another... about being overweight.

Recently in late July this year, I decided to do something I've never done before. Count calories. The reason being that I felt I wanted to rid myself of that last 20 pounds or so that I was unable to shake just by "eating well."

I remember telling someone within the last year that I really never "had" to count calories, because I didn't feel (at the time) that I had any weight issues. I think that as soon as I said it, I felt a twinge of guilt knowing that I wasn't really at a good weight....meaning that I wasn't particularly heavy, but I knew I wasn't very fit for sure. I realized that I'm not getting any younger and fitness doesn't just happen.

I love dealing with food and that is an area I feel well rounded in health-wise. But I needed to get moving, in a big way. About early July, I decided to walk my husband to work in the mornings for exercise. We moved into town one year ago and he's been walking to and from work everyday since (unless in rains, busy schedule, etc). Since the days are longer in July, it was a nice way to greet the morning and watch the sun rise. Considering he leaves the house at 5:45 am, I think it went well. And we could talk on the way... Every woman needs to talk to her husband.

When it was got too dark and cold to keep doing this in the mornings, in October, I decided to do my workouts at home instead. My husband still walks to work and has for this entire year. Yes, we have snow and ice in the winter here. And his walk to work is 1 and 2/3 mile one way. He's a hard worker on the job too. He is amazing. =)

Stay tuned for Part 2...

"Forks Over Knives" Documentary Film

2011-10-12T01:40:00.001Z

With all these documentary reviews I written lately, it feels like I've switched my focus on the blog. It isn't so. The films I've been watching lately just seem to get better. I think it's because my realization of what they are saying is hitting home.

Much of the time, watching this, I found myself just nodding to myself...not because I know this already, but I'm really glad to see the whole foods, plant-based diet being promoted in a big way. They present it in a "just see this to believe it" sort of way. Following some people who changed their eating habits on the path to better health, doctor monitored and all, you find out their results.

Featured are Dr. T. Colin Campbell, a nutritional biochemist from Cornell University, and Dr. Caldwell Esselstyn, a former top surgeon at Cleveland Clinic. Two men of near the same age and both raised on farms, finally meet after decades of work in their respective fields of research. They put their knowledge to use to help those "least likely to succeed" in their personal health journey. They practice what they preach and still maintain active lives using a whole foods, plant-based approach.

You see everyday people, changing what they eat, with wonderful results. I want to emphasize whole foods here. Being vegetarian and now vegan for a number of years, I can honestly say that my journey has not always been whole foods.

Of course, pre-veggie days, it might have been slightly better that most standard American diets out there, but not "whole" in any sense. Just the processing alone of the foods we Americans eat is just plain crazy. Some foods don't even resemble their plant based "roots". Did you know that some children don't know what many vegetables are, let alone know that they grow out of the ground?

Seriously, we are so far from our farmer "forefathers" that we just buy it in a package, take it home, freeze it, then "nuke" it in the microwave, in its own bag, nonetheless. Then we eat it on disposable plates with paper napkins on the side. And throw the whole disposable mess away when we are done. It's like fast food, only "homemade" instead.

Did you know there are actual cooking shows on television that you can watch that feature someone putting cans of this and boxes of that, a little artificial this and, throw in some decor for your next party, and "your done" kind of stuff?

Granted some people actually do this. It's a modern trend happening because people don't know how to cook and prepare food that tastes homemade. What people know is pre-made food, mass produced for the grocery shelves, that is warmed up at home.

And yes, you can gain weight and not be in the best health as a vegetarian, even vegan....ask me how I know. I would also venture to say though, that most people everywhere eating whatever they eat, also gain weight and are not in the best health. That being said, we all could use some pep talk now and again to make us aware that we all must plan to thrive by doing better and not just do it "good enough."

"Good enough" just isn't...You must make it a goal to eat well and avoid the "knife" that the title of this documentary alludes to. We must take back our health and show our children the way to pass it on to the next generation.

I believe the film claims correctly that a whole foods, plant based diet is the way to go.

Soapbox is put away now...Just want to make sure you know that this is a must see.

"Ingredients" Documentary

2011-09-05T10:00:00.023Z

Another documentary that focuses of local foods and farmer's markets in called "Ingredients - The Local Food Movement Takes Root". Here's a link to the website: http://www.ingredientsfilm.com/. It talks about how local foods are so much more sustainable, as there are minimal costs involved in transporting foods.

There is also more variety available because some produce doesn't ship well for long distances or over time. I have realized that the less time there is from garden to the table, the tastier and more nutritious the food is. It is so fresh looking and beautiful.

The film is only a little over an hour long and is similar to the "Food Matters" documentary that I wrote about earlier. Our family watched it recently after we put a hold on this film at our local library.

It is encouraging to see how chefs and restaurants are tasting the difference that local, organic foods have on their menu and customer's enjoyment. In fact, some are writing their menus daily based on what is available that day in the gardens.

They feature one woman, a local foods advocate, who has been growing all her own food. Very interesting that she doesn't go to the store for any of the produce she eats. She simply grows it all. A whole different twist on "farm to table" that many (especially city folk) don't see.

It focuses on sustainability-minded farmers in Oregon, New York and Ohio. There's also a good explanation of what the "bio-dynamic" agriculture method is all about.

I encourage all to view this film. It has excellent photography to appropriately show the beautiful local foods we all can enjoy.

Potlajella: Eggplant Dip

2011-08-26T13:00:00.002Z

I tried a new recipe yesterday and it was a hit at our house. Even my five year old daughter gave it a "thumbs up". I found this in an old Vegetarian Times article, "A Father's Hands", by Lisa J. Solomon, September 2003 issue. I had an eggplant to use and figured I'd give it a go.

Archie's Potlajella (Eggplant Dip)

2 large, firm eggplants
1 small white or red onion, diced
2 cloves garlic, minced
1 small red tomato
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
pinch crushed red pepper
1 Tablespoon olive oil

Preheat oven to 400 degrees F. Wash eggplants and prick with a fork a few times. Put into a baking dish and bake for 30-40 minutes. Remove from oven and set aside to cool.

When cool, peel and discard skin. Place the eggplants in food processor or blender and pulse until they are coarsely chopped. Add onion, garlic, tomato and seasonings (not oil) pulsing until mixed. Be careful not to overprocess - you do not want it smooth or liquid. (You can also do this by hand instead of using a food processor or a blender.) Place eggplant mixture in a serving bowl and drizzle with olive oil. Cover and refrigerate until serving time.

"Food Matters" Documentary

2011-08-09T07:00:00.003Z

I recently watched "Food Matters" with my family. I highly recommend it to everyone. Informative and eye opening. It reinforces what I've already learned and reminds me to stay vigilant on matters of food and health care.

You really are what you eat! Watch the video.

Raw Zuchini Lemon Soup

2011-07-30T13:00:00.023Z

This is a great recipe to share in the throes of ~~summer~~ zucchini season. I think most of you can understand what that means if you've ever had a garden or you have a close friend with one. Actually I can't help but pick up more zucchini every time I go to the farmer's market in town. Using real, local, fresh produce will yield wonderful results whenever you want great tasting food.

I really love zucchini and there are so many ways to prepare it. Here I present to you a raw recipe that is refreshing and very nice to serve chilled. Easy to whip up, literally, all you do is to puree the raw ingredients together and you are done. If you use chilled water and cold ingredients, you will not need to chill further.

I love using my Vitamix blender for this...it makes easy work of grinding up the spices and chunks of vegetables at the same time. I found this recipe on a "Chef Mary B" DVD that I borrowed from the local library. She calls it Zucchini Lemon Bisque.

Raw Zucchini Lemon Soup

Combine in a blender:

7 cups zucchini, peeled & chopped
1 cup cold water
1/2 cup lemon juice (or 2 lemons, juiced)
1/2 cup olive oil, extra virgin
2-3 cloves garlic (use only 1 for mild)
1 Tablespoon onion, dried, granulated (or 1 small onion)
1 Tablespoon agave nectar (or 1 teaspoon honey)
1 Tablespoon sea salt (or seasoned salt instead)
1/2 teaspoon cumin powder (or whole cumin seeds)
pinch black pepper (6 whole black peppercorns)

Puree all in the blender. Garnish with fresh dill, after serving into bowls.

Makes about 6 cups pureed soup.

Farmer's Markets

2011-07-21T00:58:00.000Z

I am really loving the farmer's markets this year. Last year we participated in a CSA, but this year we thought we'd try a farmer's market approach. I guess it goes back to how we shopped in Ghana and we enjoyed getting to know the merchants. We thought we'd have a (mini) garden this year, but that proved difficult with our time schedule.

In Ghana, we needed to buy about 98% of our produce at roadside stands. Since buying pre-frozen produce was so expensive, we got used to having to do everything from fresh and raw. Probably a very good thing. Trust me, buying tropical fruit, that was grown locally, was fun! And a lot cheaper too.

This year, I've made fresh raw salsa with farmer's market tomatoes, garlic, hot peppers, and red onions. I've made green smoothies with Swiss chard, kale and leaf lettuces bought at farmer's markets. I even braided some garlic too. Today I bought some basil that will be pesto tomorrow.

It's fun to try new things. I found some 100% beeswax votive candles today that I can't wait to use. They smell so good! We've found maple syrup, bread, potatoes, cucumbers, zucchini (what's a summer without zucchini?), acorn squash, blueberries in addition to the others already mentioned and much more!

If you are not familiar with farmer's markets in your area, I encourage you to ask around. Find out the days and hours they are open and where they set up. You may find more than you think. If you are unfamiliar with something they sell, ask them how to use it and go and try it at home. Hopefully you've checked the recipes I've posted for many ideas on using fresh produce.

If you want to try something and I don't have a recipe for it here, please comment and tell me what you want to see. I can find one that might work for you.

Life Happening at Break-Neck Speed

2011-07-01T03:30:00.000Z

Do you ever feel like this? I do. I just thought I'd share that this is why I haven't written recently.

Three months is a long time to take a break from blogging and I'm not sure when I'll be back. I just thought I'd check in...I intend to keep writing, but sometimes a mama just needs to be a mama. More importantly, a wife with a Titus chapter 2 focus.

No apology.

May the Lord bless you today.

Shalom,
Loretta

More Green Smoothie Ideas & Tips

2011-03-30T13:26:00.006Z

Since I wrote about making green smoothies in Africa, it's been almost 3 years now. I thought that it was time for an update on how I make them here in the states. I've also attended an event where Victoria Boutenko appeared and saw first hand how she makes her smoothies.

Greens:
Use a different type every day, preferably organic. Spring mix, spinach, romaine, collards, kale, parsley, etc. I use 5 to 6 ounces per batch, which makes about 2 quarts. I put the greens in first in the blender and yes, it will look like a lot. It will get smaller when you add some water and blend a little, then you can add fruit and other ingredients. I absolutely love parsley as the greens in smoothies and I didn't even think I liked parsley! Try mint for part of the greens.

Liquid:
Water is my standard, adding about 1-2 cups, depending on how juicy the fruit is. This depends on how thick or thin you want it. I also add a few tablespoons of fresh lemon juice, either freshly made or in small frozen cubes I make when I juice a bunch of lemons at once. Coconut water from a fresh young coconut is fantastic and considered the best way to replace electrolytes that nature can offer.

Fruit portion...

Bananas:
Save money when buying bananas when they are reduced. Take home, peel, then freeze (make sure they don't touch each other) on a baking sheet, if you have many of them. After I peel them, I cut them into thirds, so they freeze faster and are smaller for my blender to break down easier. You do not need to use bananas at all or you can use less. It gives the smoothie a creamy texture and sweetness, but these qualities can be obtained other ways.

Apples:
I add 1 or 2 apples to stretch my other more expensive fruit. I always use organic. I add seeds and all, cutting out only the stem and blossom end.

Other fruit:
Put in what fruit you like. It helps to have something sweet combined with berries to make up for their not-so-sweet taste. I don't usually add any citrus (other than lemon juice), but when I make an exception, I always peel with a knife only the outer colored part, leaving the white on (bioflavanoids). Pineapple cores can go right in with the pineapple if you have a good blender.

Sweeteners:
You may not need to add anything since you have fruit in the smoothie. But sometimes you may feel it's not sweet enough. If I don't have room to add much bulk, I might add a tiny bit of stevia (doesn't spike blood sugar), remembering a little goes a long way. If I have some room, dates might go in to sweeten, unless fresh fruit would do. When I can, I try to use fresh or frozen fruit instead of dried fruit because I want more water and less concentrated sweet.

Optional veggies:
Cucumber, celery, sweet bell pepper...in other words, mild, but juicy veggies can work here. I don't add too much of any of these since it may be hard to get the right sweetness I want. Also, don't add starchy veggies (carrots, peas, corn) as this will slow the digestive process down. Stick with those things that combine well with fruit and greens. Avocados work well and especially so if you don't use any bananas and still want it "creamy."

Other optional additions:
I realize some would not add in these other items, because it can slow the process of digestion down some. I feel that now and then it is a good idea to "supplement" this way. For children in the house not used to these things, it can be a way to get them into their bodies in agreeable ways (works for the greens!). I have added in (about 2 at one time) the following: 1 tablespoon chia seeds or 2 tablepspoons flax seeds (good for creamy texture), 3 tablespoons hemp hearts (great protein and good fats), 1 tablespoon whole leaf aloe vera juice (good digestive), 1-2 teaspoons fresh ginger (gives a great flavor, not hot this way and great to help digest), and/or carob powder as desired (gives it a chocolate-y flavor).

Remember that with smoothies you adjust amounts as desired. The point is to get the greens in and the more the better. Fruit helps to make it palatable. The liquid is to make it blend. Have some fruit frozen in small pieces to give it a cold temperature or you can add some ice in with the liquid.

It helps to have a powerful blender to blend some of these things. I love my Vitamix. It gets a workout everyday. Now if only my workouts were as often!

Miso Soup

2011-03-19T12:00:00.009Z

Sometimes when I want something light and warm I think of miso soup. Since I don't use bouillon, but I like brothy type soups, this hits the spot. Remember that for each serving, you'll need to multiply accordingly (ex: 4 servings for 4 people = 4 times recipe).

Wakame is a sea vegetable sold in dried form. Scallions are also called green onions. Try adding any or all of the following: finely shredded carrots, minced celery, finely sliced cabbage, or sliced shiitake mushrooms. I skip the tofu. I tend to use more water than called for and may soak the wakame in another bowl. Children love to watch it "bloom."

I like the American Miso Company Miso Master brand of miso. They use only organic ingredients. I usually have one dark (saltier) and one light (sweeter) in my fridge. When I made this soup I used the red miso. This is their recipe from the insert inside the container. Look around on their website for more recipes that use miso, sea vegetables, and other Japanese items.

Miso Soup

For each serving, simmer:
1/2 teaspoon chopped scallion
1/2 teaspoon wakame
several pieces of cubed tofu
1 cup water or stock

Dissolve in another bowl:
2 teaspoons miso in small amount of water

Remove soup from heat and add in the miso. Do not boil miso.

Enjoy.

Thoughts about Money and Food

2011-02-14T16:57:00.009Z

   I am still on a journey. A journey to get to where I'm going. Some people may read this blog and other blogs and think that we have it all together. Fact is, we are really on the road just like you are. We've just written about our experience so far. That's it...it is our experience, epiphanies, memories, aha! moments, and advice we might have for others coming along behind us.

I know that the following post is long, but I didn't want to break it up into more posts. I hope you'll read it through and comment.

   Recently a friendly neighbor asked where we shop for food. Knowing our "special" diet, I think she wondered about the healthy food we try to eat and where to obtain the like. My answer was a long one, as it isn't one specific place. Rather it's a few places, depending on where I may be or what I need. To say that, seems logical, however we do not shop at only "health food" type places or only farmer's markets.

   As I've stated on the blog before, we do consider the cost and live on less than we make. Eating on a budget seems to be all the buzz lately as people claim the economy has changed their financial outlook.

   I've written about some specific people who have had impact for me in this particular area. These things have really shaped how we go about our journey. One thing that I have realized is that there is not one single solution for everyone. No magic bullet.

   I have come up with what works for me at this time. It may change, and, by the way, it has many times over and over....I think they call it growing, progressing, and generally moving towards a goal.

   Years ago, I thought that if I just cut out certain things that I would be finally eating right. For example: no bleached white flour, no white rice, no white sugar, no white hydrogenated shortening, no white table salt. I substituted those with unbleached flour, brown rice, turbinado ("raw") sugar, butter (in my non-vegan days), and sea salt. And in my pre-vegetarian days: no pork products, no non-fish seafood, no lard, or not use lots of red meat or dairy. Instead I would eat more chicken and fish, and cut down on red meat and use "better" forms of dairy.

   All these are a good step forward I may agree, however it may seem to some people that if it stops there, they are set for life. There is so much more to life than what we eat. To say that may make you think that what we eat is not important. That couldn't be further from the truth. What we eat makes our body into what it is.

   If you eat "nutritionally poor" food, you will have a body that has to figure out how to come up with the building blocks for your muscles, bones, blood, organs, glands, arteries, veins, and so on. If you eat "nutritionally dense" foods (have a high percentage of vitamins, minerals, anti-oxidants, and other nutrients), then your body will have what it needs to renew your body's building blocks like it should.

   To eat what you want with no regard for nutrition and then take a few supplements to cover your bases isn't what I mean either. That approach does nothing to help you or your pocketbook. Our "SAD" ("Standard American Diet") food is not helping.

   Have you noticed prominent fast food restaurants have been introducing more and more "healthy" foods to their menus lately. In an effort to save their reputation for inadequate nutrition (and maybe more so to cater to those that simply choose not to eat their food, so they still make money) they have changed things. I am always glad for more choices. Glad that I can still choose to eat at home, thank you.

   I enjoy good food. I don't know anyone that doesn't. It is true that you need food to live, but one must not live to eat. There's a saying that if something tastes so good, you say "it is to die for". In health food circles, they may say instead, "it is to live for". The difference being, of course, that the food can taste good and be good for you.

   To go back to my list of foods (above) I should do without, I now think about many things when I consider what to buy. I may choose whole (sometimes sprouted) grains, fresh & dried fruits and raw honey to sweeten, use avocados, nuts and seeds to get my fats, and use herbs and spices to flavor my food. In the animal products department, we have decided to go "whole hog" =) and cut it out altogether. And you know what? I don't miss it. I find that we eat many more vegetables than we used to and more whole fruits and I've introduced more nuts and seeds than we ate before. And I can't go further without mentioning that raw foods have become really prominent in our diet. When we do have cooked foods, I try to make sure that they are still full of nutrition and things I and my family need to build good healthy bodies.

   My taste buds have changed. My "pinch your pennies" attitude about things doesn't always apply to food anymore. I can still buy dried beans from a discount store and know it's helping to save money and buy nutrition at the same time. I may look for organic whole grain pasta and organic dried fruit. It's amazing when you look, what you find in any store that can help you save money and still get the nutrients you need. But remember that apple may seem expensive compared to the candy bar, but we all know which one is the better buy nutritionally.

   I just made a raw birthday cake for my husband that I know he'll love and I had a lovely little four year old help me. This was also the cake she requested for her fourth birthday last year. And we call it raw cake. Imagine that.

   There are so many things you can do "one better" than you did before. Keep moving on the journey and you'll never get tired of the many ways to eat better and enjoy it. I have learned so much about food, but I haven't "arrived" by any stretch of the imagination. What I've learned has worked for me. I'm glad to share it with you.

   When it comes to saving money on food expenses, please don't shortchange your family's health. Save in other areas so that you can afford the apple instead of the candy bar. Start a garden, or like we are planning, garden where you can (thanks, Katie!). You may find more "gold" than you planned when you dig into that dirt.

   I write mostly to give you food for thought so that you never stop learning. Learn something new everyday. You won't be disappointed.

Blue Vinyl Documentary

2011-01-17T03:00:00.011Z

Every now and again we watch a DVD from the local library for something different. Enter "Blue Vinyl", a documentary that says on the cover, "toxic comedy." Hmmm...interesting.

It turns out to be an expose about the the polyvinyl chloride (PVC) industry. It was very informative and served to solidify my desire to build our own home one day.

Filmmaker Judith Helfand co-directs with Daniel B. Gold in this Sundance award-winning film. They do a great job at giving us the story in a sort of comic relief way. They bring out such irony in the way they present their findings. Judith especially because this involves her own parent's decision about residing their house. We walk through it with them over the course of a few years time.

Of particular interest to us was the piece about Habitat for Humanity, since we were once volunteers with Habitat. Suffice it to say, this is one of those must see documentaries that I come across and would recommend to anyone. Period. Very interesting indeed.

Check it out on their website, My House Is Your House.Org.

Simple & Quick Pizza Crust

2010-12-07T08:30:00.011Z

I use this recipe every time I need something quick for pizza preparation. It reminds me of a biscuit crust. This recipe makes enough for a good thick crust for a cookie sheet size pizza. If you want thin and crispy use this recipe for two sheets or make half the recipe.

We had this last night topped with marinara sauce, spinach, broccoli, garlic, onions, and sliced tomatoes, and a sprinkle of oregano. My children loved it.

Simple & Quick Pizza Crust

4 cups whole wheat (or other whole grain) flour
4 teaspoons baking powder
2 teaspoons salt
1/2 cup olive oil
1 1/3 cup water

Mix all ingredients together in a bowl. Prepare your pizza pan by oiling it. I use coconut oil. You can use cornmeal to flour it if you like as well. Spread, roll out or pat into pan. When rolling, use a glass tumbler to roll right in the pan. Prick with fork. Bake at 350 degrees for about 10 minutes, without toppings (or only 5 minutes for a thin crust).

Remove from oven after pre-baking. Then add toppings as desired and bake for an additional 10 minutes or until done. Be sure to watch the thin crust to make sure it doesn't burn on the bottom.

Blog Remodel

2010-11-26T00:00:00.002Z

It's time for a little cleanup and reorganizing on Vegan Footprints. It will happen over time, so pardon the "dust." It will have a fresh new look and be even easier to find what you need.

I've recently looked at my original focus for this blog and feel that although I have written about those things, I want to take a different direction now. I've been writing this blog for two years and I've gotten a better feel for what I want to focus on.

The recipes will stay! That is the main subject of this blog and I continue to look for more healthy vegan recipes. I am looking for more raw recipes and ideas to include, so look for more of those forth coming.

I will still include ideas that I think would interest others. You will notice links on the side that will take you to other websites that I've learned from. With all internet viewing, please take cautions when needed. People are writing from their perspective only. I write from mine.

My love for vegan food will still be a focus here. As a courtesy, I wanted to let you know things will look different and there will be some "cleaning up." Some things may not be available anymore, but all recipes will stay.

Thanks for your interest in the Vegan Footprints blog. Keep reading! =)

Thanksgiving Menu with Recipes

2010-11-19T09:00:00.005Z

Songs we sing this time of year remind us to be thankful. We should sing them year 'round, not only when Thanksgiving is near. Gratefulness is something we should practice with every breath.

I was telling our son just yesterday that although I like that we have a special time to remember our American history with a Thanksgiving meal once a year, we should remember to be grateful every day of our life. Our life here on earth is short and we have just a glimpse of eternity from this side. Let us also be thankful for the life that Jesus gave so we could join Him for eternity in heaven. Hallelujah!

Pick from these items for your Thanksgiving menu:

Salads: Spinach and Sun-Dried Tomato, Caesar, Green Pea (these also includes dressing recipes)

Other Salad Dressings: Creamy Salad Dressing, Catalina (Red French)

Breads & Spreads : Old World Black Bread (great with Spinach Dip), Raw Flax Bread, Better Butter

Main Dishes: Universal Meatless Burger (made into loaf), Pumpkin Soup

Vegetable Sides: Skillet Brussel Sprouts, mashed potatoes, assorted raw veggies

Sides: Brown Gravy, Vegetarian Stuffing, Blender Cranberry Sauce

Desserts: Applesauce Quick Bread, Ginger Cinnamon Cookies, Basic Honey Vanilla Ice Cream

Another helpful basic recipe: Seasoned Salt

Certainly you can search through the list on the right sidebar of recipe categories, or further down, you can see the list of recipes by name.

From our house to yours, have a blessed Thanksgiving!

Soap making

2010-09-24T16:00:00.005Z

I have ventured into the soap making niche of the world! It's the last thing I thought I'd do after a somewhat failed attempt to "make" my own soap powder (with borax and a bar soap) a few years ago.

It's actually something I can use. And that's nothing to sneeze at...really, it doesn't make me sneeze...unlike the powder soap experiment. Trying to locate a cheaper way to do laundry and using something more "green" led me to find a totally new concept. One that many others have also found useful.

Let me introduce you to the soap nut. I'm not talking about myself either...(I know it's been awhile since I posted and you were starting to wonder, right?) =) No, really the soap nut is a fruit (soap berry) that is dried and has been used for many years for just about anything that needs cleaning. I've used it for about 4 months now.

I make it into a liquid form which I make myself from the dried soap nuts. I add a few drops of lavender oil for a nice scent. You can use just about any essential oil you prefer. I found it to be very useful and mostly I've used it for laundry.

In a normal load, I only need to use about 1/4 cup. One batch lasts about a month for us if used for laundry alone. It does not have many suds, if at all, so keep this in mind when you try it the first time. Here's a list of the benefits of soap nuts at the Soapberry Solutions website.

It naturally works as a fabric softener, so I actually use another soap for my towels, washcloths and cloth napkins, because I want them to be absorbent. It's great for clothes though. For someone who hates the chemical smell of fabric softeners, I'm happy to report that the soap nuts has no such irritation.

I bought mine locally here in bulk. I use the ratio on a recipe on Earth's Bounty website: Soap Nuts Uses, Tips & Recipes. They have a good website to learn more about soap nuts. You can also buy from them if you like. You can do an internet search and find similar recipes and sources to buy from.

I always crush the soap nuts up in a bag (I use my potato masher and a cutting board underneath the bag), before adding them to the water when heating them on the stove. And after simmering, I strain through a nut milk bag and squeeze out all I can. Then I compost the pulp! I let the soap cool, then I refrigerate it to keep longer than a few days. I find that it keeps fine for about one month this way. When I start to use it for more than laundry (for our family of four), then I will make it more often.

Here are some photos of when I make it at home:

If you have any questions, please leave a comment and I'll try to answer the best I can. Happy cleaning! =)
Head on over to Tammy's blog for more tips.

Pesto Sauce

2010-07-23T12:23:00.005Z

Oh the joys of gifted garden produce! This time it was a large amount of basil! I knew it was time to look for a pesto recipe and this one had great promise. Tasting it was heavenly.

The only thing I needed to do was to substitute the pine nuts. They are more than $22 a pound here lately, so I've used cashews instead. I read that you can also use almonds and maybe even walnuts.

Pesto Sauce

1 1/2 cups fresh basil leaves
1/3 cup extra virgin olive oil
1 cup pine nuts (can use other nuts)
5 whole cloves garlic
1/3 cup nutritional yeast
3/4 teaspoon salt
1/4 teaspoon whole black peppercorns (or to taste)

In Vitamix: put all ingredients (except salt and pepper) in container and blend on low turning dial up to a "7" while using the tamper to get all the leaves into the blades. Stop when everything is still a little chunky, but blended well. Season to taste.

In food processor: process everything using the pulse setting, following all other instructions above.

Sun-dried tomato option: add 1/2 cup rehydrated sun-dried tomatoes to the ingredients.

Other herb/green options: Can use cilantro or parsley for part of the basil in this recipe. Can also use spinach or kale the same way. Great for stretching a small amount of basil for this recipe...still great flavor.

Almondaise - Raw Mayo!

2010-05-05T13:00:00.002Z

This recipe is adapted from the book by Harvey and Marilyn Diamond, called "Fit For Life II: Living Health". It is a very good substitute for mayonnaise. Great for spreading on sandwiches and in salad dressings.

I posted earlier that we use Vegenaise sometimes, but it is neither soy free nor cheap. Here is a soy free version that is better on the pocketbook. Who doesn't like some mayo now and then?

Almondaise

1/2 cup raw almonds, soaked 4 hours or more, drained, rinsed & peeled
1/2 cup water
1 small sliver garlic (about 1/8 teaspoon)
1 teaspoon (or less) seasoned salt, Spike, or salt free seasoning
2-3 Tablespoons fresh lemon juice
dash of cayenne (optional)
fresh ground pepper to taste (optional)
2 cups (up to 3 cups) extra virgin olive oil or grapeseed oil (or a blend of both)

Put prepared almonds and water in blender and blend on high speed until a thick cream forms. You may need to add more water (one tablespoon at a time) to make sure the blades move freely. Then add garlic, seasoning, lemon juice and pepper and blend briefly.

While the blender in on high (or #10 on the lower "I" or "Variable" setting on the Vitamix), remove center plug in blender lid and slowly add the oil in a thin drizzle* (I usually only get the 2 cups to blend in, but if it works for you, go ahead with the third cup). Final consistency should be like a very thick mayonnaise. Store in a canning jar (quart size or two pint size) in the refrigerator. Keeps at least a week.

* Note: The original recipe tells how one may get more oil into the blender. "When mixture refuses to accept any more oil, the oil will begin to sit in a bubble on top of the almonaise. At this point, remove the lid and continue to add oil in a thin stream, beating shallowly with a spoon so that you do not hit the moving blade. This will force more oil into the mixture and guarantee a thicker product." I don't usually try to get more oil in. It is still nice and thick for our tastes.

Almost Raw Carob Chip Cookies

2010-05-04T13:00:00.004Z

Here's another recipe from the "Everyday Raw" book by Matthew Kenney that I adapted. Again, in the original recipe, he uses raw cacao powder. I use carob powder instead.

Grind your own cashews and rolled oats for the flour called for in the recipe. I used my Vitamix to blend them to flour. Measure the flours after they are ground.

Almost Raw Carob Chip Cookies

2 1/2 cups cashew flour, fine ground
1 3/4 cups oat flour
1/2 cup carob powder
1/4 water
3/4 cup maple syrup
1 Tablespoon vanilla extract
1 1/2 teaspoons sea salt
1 cup carob chips
optional extra carob chips

Mix all ingredients together, except carob chips. Then stir in the 1 cup carob chips. Form into 3" cookies and press a few extra chips (if desired) into the tops of the cookies. Dehydrate on screens overnight at 118 degrees. Yields about 2 dozen, more if made smaller.

These taste great warm just out of the dehydrator. They are also great after getting cold in the fridge or freezer (where we put them so a certain little girl in our house doesn't help herself to too many!). =)

Homemade Carob Chips

2010-05-03T08:00:00.002Z

This is a recipe adapted from the book "Everyday Raw" by Matthew Kenney. In the original recipe he uses raw cacao powder, made from raw cacao nibs (raw chocolate).

This was a fun recipe to make. It takes a little time to get the chips made, but the effect overall was worth it. We later used them to make double carob chip cookies. Yum!

Homemade Carob Chips

(Ready to go into the dehydrator)

1 3/4 cup cashews, soaked 1-2 hours
1 cup maple syrup
1 cup carob powder
1/4 teaspoon vanilla extract
1/2 teaspoon sea salt

Place all ingredients in Vitamix and blend until smooth. You may need to add some water a little at a time to get the blades to move freely. Place mixture into a piping bag (I used a zipper type quart bag, and then cut a corner off) and pipe out small chips onto a teflex sheet. Dehydrate overnight at 118 degrees. Keep in refrigerator in sealed container until ready to use. Makes about 2 cups or more.

(Dehydrated carob chips)

Real food...refocus

2010-04-19T02:01:00.003Z

Hello to all of you again, my friends. I want to explain my absence from blogging recently.

To say again, that my busy life has gotten in the way of regular posting, would be true... somewhat. My real reason has more to do with a different direction our food has taken. What I mean is that we have been trying to refocus on more natural and healthful eating. The one thing that stands out is that we have been eating more raw live foods. That is to say that we are not cooking, but eating more unheated foods. So recipes that are heated I am looking for similar ways to enjoy them without cooking or baking.

As you may have noticed, the recipes in the last 2 or 3 months have focused on this. I do not eat 100% raw, so that is why you still see the occasional cooked recipe. I find a balance is nice for us right now. There are still days that things get out of kilter and I find myself eating mostly cooked foods...what is interesting is that those days I don't feel as good as when I am eating mostly raw.

There is something about raw foods that give me energy. Maybe because raw foods retain their enzymes and heated foods (heated above about 105 degrees) do not. Actually, foods start to lose their enzymes when heated above 105 degrees. They are lost entirely when a food is heated above 120 degrees. That is not to say, there is no worth in cooked foods. They retain some, though not all, their vitamins and minerals, when cooked. You will find that the most healthful way to eat is through eating mostly (at least 80% or better) raw foods.

There are those that do eat a diet that is raw and still eat animal based ingredients. I still maintain that the vegan diet helps me to feel my best and eating raw helps me feel alive! I love eating this way.

It does take some preparation in the kitchen...not unlike most cooking, but when preparing raw foods, more time is helpful. Doing simple tasks that really help to set the stage for a great meal. For example, soaking seeds and nuts will help them to be more digestible. And sprouting takes time to produce some added greens for salads and such. Some recipes call for a dehydrator that uses low heat with a fan to "slow cook" a food and that takes longer than cooking or baking would.

Overall, it is fun to be in the kitchen and find recipes that are raw (or almost nearly) and enjoy them. My family is enjoying it with me. Yes, I still cook some. But, we love to find recipes, especially easy ones to replace the old cooked standbys we were using out of habit.

What are you eating out of habit? Is there an even better way to enjoy it that gives you a more alive feeling? Please comment.

Perfect Crock Pot Rice

2010-03-17T11:00:00.001Z

I have had this recipe for quite a while and, like a lot of recipes I collect, it doesn't ever get made. Until one day, I think, well, I need this for a meal today anyway, why not try this method.

I don't know why I haven't tried it before. It really is good. I used brown rice and it came out soft and sticky. We like it this way. Would have worked great for homemade veggie sushi.

Perfect Crock Pot Rice

1 cup rice (brown preferred)
2 cups water
salt
coconut oil (to coat crockpot)
olive oil (optional, to stir in with rice to make it less sticky)

Rub inside of crock with coconut oil making sure to coat the bottom and sides well. Pour in water, rice and salt (as desired). Stir in olive oil, if using. Stir well. Cover and cook on high for 1 1/2 - 2 1/2 hours.

I actually tripled the recipe for my crockpot. If you make one recipe, you should use a smaller crockpot. The day I made it, we actually went away during the time it was cooking. It may have cooked a bit longer, but it still turned out well. Less cooking may have made it less soft, but nonetheless good.

Avocados, Anyone?

2010-03-09T10:00:00.002Z

Recently we were gifted a great many avocados.

Thirteen cases to be exact. Fifty avocados per case! Folks, that's 650 beautiful avocados!

What to do with so many?

1. Thank the Lord!

2. Give many away. (Our Hispanic friends were very happy!)

3. Keep about 2 cases, give or take a few.

4. Eat some fresh (on salads, in smoothies, oh, so many ideas...).

5. Preserve some by freezing...

First a note about handling...Avocados must be handled gently or your risk bruising them. When you open them later, if they've been bruised, they will have bad spots. So a tip for the store...when you buy, get them firm and ripen them up at home. This way fewer people have handled them and you can ripen them better at home.

(I kept most from ripening by putting them in the coldest part of the house. It happened to be a sealed off room in our basement. Warmer than the fridge, but not enough to ripen. I would bring up a few at a time for salads, etc. Then when I was ready to freeze some, I brought up 25 at a time to ripen in my kitchen. I put them somewhere I won't forget about them!)

First ripen them. You want to test them for firmness and you don't want them mushy. If they are soft like you cheek, they are too soft. If they are hard like your forehead, they are too hard yet. When they are about like the tip of your nose, that's about right. Check them every day, some will ripen quicker than others. You don't want to have to throw any away, because you didn't use them in time!

Wash the ripe avocados. I do this by putting a food safe soap (or even vinegar) on them, then rinsing off. Remember to handle them gently.

To open, I found the best way is to cut around the pit inside, lengthwise (top to bottom and back up). Then twist open. They should be nicely colored green (skin side) to a more yellow color toward the pit. After opening the first thing you do will be to remove the pit. I take my knife and insert the tip into the pit alongside the cut (as if I was still cutting) and then wedge it out.

(By the way, if you peel first, then pit, it will be more difficult to do.)

Then take the skin off. Sometimes it comes off in a couple pieces, sometimes the skin is very thin and will come off in many pieces. Just do your best. I find that if I hold it in one hand (cut, flat side against my hand) and peel with the other starting at the stem end, it goes better.

(At this point you can use it for anything. You could even slice it up to put into veggie sushi, sandwiches...instead of mayo, put on top of salads, add to a favorite salsa, put into a smoothie, etc.)

The best way to freeze ripe avocados is to mash them up. A potato masher works well or even a fork will do the job. It helps to have a container or bowl that has a flat bottom to it, especially if you are using a potato masher. For every 2 avocados mashed, add 1 Tablespoon lemon or lime juice and mix well. Then put into containers and freeze. They say if you use lime juice, it preserves to flavor of the avocado better, than using lemon. Either way works.

I'm hoping to further save space and lengthen freezer time by using my Food Saver vacuum sealer to preserve them longer. I'll pop the frozen large chunks out of their containers and then seal them. Then I can put them back into the freezer.

Now you have avocados ready in your freezer, for guacamole or any recipe calling for mashed avocados.

For more kitchen tips, visit Tammy's Recipes.

Wrap and Spin Tip

2010-02-20T12:00:00.003Z

I've been aiming for more raw foods in our diet and any easy idea that incorporates that into my life, the better. I have plenty of filling ideas to put into sandwiches and wraps that are raw, but what to put them in? Bread, tortillas, pitas and crackers are baked. Chips, for dipping, are fried. Hmmm...something raw? Well, how about romaine lettuce?

We now regularly enjoy using romaine for wrapping around our favorite filling. Whether the filling itself is completely raw or not, doesn't matter...just knowing that I can enjoy things without heavy breads is quite nice actually.

Now I can have lettuce tacos, or hummus with veggies all wrapped up. And children love having a lettuce "boat" to fill and eat taco style. Your normal salad looks more fun all put into some leafy lettuce or romaine at lunch time. That crunch make you feel like you still ate something crispy like chips or the taco shell you miss.

Nothing beats lettuce washed and then spun dry with a salad spinner. Here's the style we have. I just wish it were bigger! If you eat any salad (and you know you should be!), then you'll need something to dry the leaves so that your dressing sticks better and your lettuce will last longer, should you have leftovers.

You can even spin them out in a clean pillowcase. You put your washed lettuce inside the pillowcase, hold closed with one hand, then spin outside (water the lawn =) or inside a shower (with the shower curtain closed around your arm while spinning). More fun and gets the job done!

You can wash and spin out any greens, herbs and sprouts the same way. Having the right tool to make your food healthier is so nice.

What tool has been helpful to you to make your eating better and easier? Please share.

Be Mindful of What You Eat

2010-02-17T16:35:00.003Z

You know you're a health nut when...your grocery cart looks different than everybody else's. You buy this ____instead of that ___...

organic popcorn kernels to pop at home
...instead of pre-made & pre-flavored popcorn

rolled oats (old fashioned) to cook, bake or make into granola
...instead of oatmeal packets and a myriad of other boxed cereals

bananas
...instead of yogurt or milk for smoothies and to make ice cream

raw nuts and seeds
...instead of roasted and salted or pre-sweetened

dried beans
...instead of canned and pre-made baked beans, etc.

whole grain products
...instead of white flour products that have been bleached, devoid of nutrition

fresh and frozen whole fruits (nothing added)
...instead of juices and other sweets like: sugar, sodas, candy bars, etc.

fresh and frozen vegetables (nothing added)
...instead of tiny pieces of vegetables in soups, tv dinners, etc. with preservatives

bulk yeast
...to make fresh whole grain breads and pizza crusts at home

honey, maple syrup and stevia for homemade sweets
...instead of sugar, corn syrup, artificial sweeteners, splenda

water filters and purifiers for tap water at home
...instead of other drinks: sodas, bottled water, coffee

leafy greens to put in smoothies and salads
...instead of eating dairy or iceburg lettuce

nori seaweed and brown rice to make veggie sushi at home
...instead of going out for it

raw almonds to soak and make almond milk
...instead of buying soy or rice milk

This is just a small list, but you get the idea. Sometimes it feels funny to check out with others in line that are eating the standard American diet (S.A.D.). But I secretly think that many of them are wishing they bought the same things. Either that or they think I'm on a diet! =)

I will continue to buy food that will help me gain health and will help my family. If you haven't had major illnesses like diabetes or cancer hit your family in some way, then consider yourself blessed. But you are in the minority these days.

Please watch the "Food, Inc." documentary if you haven't already. It will change your mind about mindless eating. It will make you think twice about the mindless consuming of foods we have no idea where they come or how they are made.

"Food, Inc." Thoughts

2010-02-10T13:26:00.003Z

The posters advertising the documentary, "Food, Inc.", show a picture of a cow with a large upc symbol on its side. "You'll never look at dinner the same way again" it promises.

Ever since viewing the French documentary on Monsanto (click here for link to view online), I've been interested in our source of food. If you eat (we all need to) and particularly if you prepare food for others (families, children, etc.), then you need to know how food is grown, brought to market, etc.

I encourage people to watch "Food, Inc." on their own. Even if you borrow it from the library like I did, WATCH IT! It is indeed a must-see film.

I want to highlight some things I saw, heard and read while watching the "Food, Inc." documentary. The film is directed by Robert Kenner. There are some rather interesting things to note about America's meat and plant based food industry. You decide what you think.

You will hear Eric Schlosser, author of "Fast Food Nation" and Michael Pollan, author of "The Omnivore's Dilemma" in the documentary and others with experience to know what they are talking about.

--------------------

What we believe about how and where our food comes from are obviously two different things if you buy your food in a supermarket.

In the meat industry, farms are replaced with factories. Workers have many things to do in little time making injuries more common and decreasing quality of work overall.

There are a few corporations who are controlling a large part of the food industry.

Industry food really came from fast food demands. The kitchens of fast food brought the factory like atmosphere into the food preparations. They also needed food that tasted the same, looked the same, and was cheap. The demands from fast food, changed how things were grown and processed. They wanted few foods, but large amounts of them to sell to their customers.

"In the 1970's, the top 5 beef packers controlled only about 25% of the market. Today, the top 4 control more than 80% of the market."

Even if you're not a fast food person, the typical person is still eating food processed in this same way.

They are "building" the animals to fit what people want. Larger chicken breasts, faster growing animals, but what is sacrificed is the animals health and the workers who process them.

These processors are setting the standards for how they want their farmers to grow the meat.

"So much of our industrial food, turns out to be clever rearrangements of corn."

It costs more to grow corn, than it does to buy it, because of subsidies. Corn not only can be used directly for food (many times in very processed forms), but also fed to animals. Cattle, pork, chickens and even fish now are being fed corn.

"The average American is eating over 200 pounds of meat per person per year. And that wouldn't be possible had we not fed them this diet of cheap grain."

"Cows are not designed...to eat corn, they are designed...to eat grass. The only reason we feed them corn is because corn is really cheap and corn makes them fat quickly."

There is a link between corn fed animals and E. Coli.

"These regulatory agencies are being controlled by the very companies that they are supposed to be scrutinizing."

The bigger the processing plants, the larger the contamination problem.

FDA doesn't have the power it needs to shut down the plants that have the most contamination. By reintroducing "Kevin's Law" they could.

"If you take feed lot cattle off of their corn diet, give them grass for 5 days, they will shed 80% of the E.Coli in their gut."

Meat is being washed with ammonia to kill E. Coli.

Shopping for food becomes a dollar game, trying to get as much food for less money. The problem is that many cheap foods (heavily subsidized to stay cheap) are not as nutritious as the more nutrient dense foods, like vegetables.

Corn, soy, and wheat are commodity crops and are heavily subsidized.

"One in three Americans born after 2000 will contract early onset diabetes. Among minorities, the rate will be 1 in 2."

"IN 1996, when Monsanto began selling Roundup Ready soybeans, only 2% of soybeans in the U.S. contained their patented gene. By 2008, over 90% of soybeans in the U.S. contained Monsanto's patented gene."

"...70% of processed foods in the supermarket has some genetically modified ingredient."

"The irony is that the average consumer does not feel very powerful. They think that they are the recipients of whatever industry has put out there for them to consume. Trust me it's the exact opposite."

"To eat well in this country costs more, than to eat badly."

You vote with your food dollars every day.

Buy foods in season. Buy local. Plant a garden.

Buy organic. Buy gmo free. Read labels.

Cook at home and eat together.

www.takepart.com/foodinc

If you get the DVD to watch, make sure you watch the deleted scenes and other special features. There is good information in there as well. There is so much I didn't touch on at all. All worth seeing once to decide for yourself.

Sweet and Sour Ginger Marinade for Mushrooms

2010-02-01T12:00:00.002Z

I recently made this as a marinade for mushrooms. I wanted something raw or nearly raw to prepare mushrooms. It's as if you cooked them, without the cooking. Great flavor!

Sweet and Sour Ginger Marinade

1/2 cup apple cider vinegar

1/2 cup olive oil
1/4 cup shoyu (soy sauce)
1/4 cup honey

4 cloves fresh garlic, sliced thin or minced (about 1 Tablespoon)

1 Tablespoon minced fresh ginger

1 teaspoon minced fresh thyme (1/2 teaspoon dried)

1/8 teaspoon cayenne pepper

Put everything in a jar and shake well. Can use as a salad dressing or use to marinate vegetables, mushrooms or tofu. Makes about 1 1/4 cup.

To marinate mushrooms or vegetables, put into a jar (with tight fitting canning jar lid and ring)together and marinate for 24 hours, turning and shaking every few hours for best flavor. Great right out of the jar.

I was able to pack in a full pound of trimmed and cleaned mushrooms into a quart jar with a recipe's worth of marinade. It took a little waiting for the mushrooms to start absorbing the marinade before I could get them all in, but they finally all went in. I cut them into quarters before marinading. Use leftover marinade as salad dressing.

May the Lord be with you...

2010-01-29T03:00:00.004Z

....and also with you.

We are enjoying time with good friends out of state. There's nothing like a refill of friend time and a word of wisdom from one to another. I wish I could take them all home with me just so I could be near them more. Good friends are indeed a treasure. The greatest treasure is one that no one can take away..the wonderful gift of Christ to this soul.

When you are tired and empty emotionally, find a faithful friend to lift you up. The Lord gives a word of wisdom to me through them and I am refreshed. Our time with loved ones is not done. We expect to see more of Him when we spend Shabbat evening with those who love the Messiah!

Wait in expectation of Jesus! We must expect that the Lord will do a good work in us. Not that we "hope" (laced with doubt), but that we know He will! Lift someone else up in prayer today that the Lord lays on your heart. Don't quench the Holy Spirit's prompting in your life.

May all of you experience Jesus in a fresh and new way today.
Blessings.
Loretta

Caesar Salad with Pine Nut Cheese

2010-01-20T12:00:00.003Z

I made this salad yesterday for myself and the children. We loved it. I sent my husband to work today with the fixings to make his own today. This is so delicious. Having all the ingredients on hand yesterday (with very little else around), I knew it was the perfect time to try something different. So get out your blender and get to work.

Caesar Salad

1-2 heads Romaine lettuce, prepared for salad
1 avocado, sliced
croutons from whole grain bread*

Pine Nut Cheese

Pulse in food processor until crumbly for salad topping:
1 cup pine nuts
3/4 teaspoon salt
1 Tablespoon flax oil (or Udo's oil)

Caesar Salad Dressing

Blend in blender until smooth:
1/2 cup olive oil
1/2 cup water
1 Tablespoon Tamari sauce (soy sauce)
2 garlic cloves
juice of 1/2 lemon, freshly squeezed
1 pitted date

I built our salads right on our plates. Romaine, avocado slices, pine nut cheese, croutons and then dressing drizzled over all. I ended up with extra cheese and dressing. Put any extra in tight containers in the fridge for later.

*I originally got this recipe from Bev Cook (Hallelujah Acres) at a seminar. The original recipe reads "live croutons, if available" - I didn't have this on hand, so I used a whole grain bread that I toasted and cut into small squares. If you do have some live bread available, this could be completely raw. Delicious either way.

On another note: When I made the pine nut cheese, I used my blender (I have no food processor). It came out a little more like crunchy looking nut butter. It was fine, I just had to put little clumps here and there on the salad instead. Still a great meal.

Dehydrator Flax Bread

2010-01-14T11:00:00.003Z

This recipe comes from the Hallelujah Acres magazine, Health News. I was pleased, when I made this the other day, how well it turned out. Flexible enough to be used as a wrap if not dried too crispy. And yet can still be dried a little more for a less flexible option.

No grain, no gluten, no yeast. The term "bread" meaning more about how you use it than what it contains. High in fiber, raw, and high in omega-3 fatty acids, it helps sweep out your colon for better health. Great as a new addition in our house. I can't wait to play with the recipe a little to have other flavor options. Spread with a little raw nut butter and roll it up. Mmmm.

Flax Bread

Mix together, making sure there are no lumps of raisins sticking together and set aside:
2 cups ground flax seeds
1 cup raisins

Put into blender separately:
2 cups water
2 apples, peeled, cored, and quartered
1/2 teaspoon cinnamon

Stir all ingredients together. Let stand for about 30 minutes. Spoon 1/3 of the mixture onto a teflex sheet for your dehydrator. Spread it out with a spatula (approx. 1/8" thick, without holes). Push any raisins on the edges more into the center. Repeat with the other portions of the mixture.

Dehydrate at 105 degrees F. for at least 2 hours. Then flip bread over onto the mesh sheet and peel away the teflex sheet from the bread. Leave bread in for another 2 hours depending on how dry you like your bread (make sure there are no more wet looking areas). The thicker the bread, the longer it will take to dehydrate. Don't let it get too crispy. If left more flexible, you can use it as a wrap.

My notes: I put the mixture on parchment paper, as I don't own the teflex sheets (yet) for my Excalibur food dehydrator. I didn't follow the 1/3 mixture idea in the recipe, but rather did more "individual bread slices" amount by eyeballing it (about 4x5" size roughly). This to me was helpful, because when I went to flip them over, some needed more drying time than others. Made this way, you can get about 12 "slices" from one batch.

Initially, I thought it would have a more cinnamon raisin bread flavor. It is not that strongly flavored. It did smell good when dehydrating though. Next time I might add more cinnamon. Pleasantly sweet without overpowering in that department.

I used the darker brown flax seeds, so it looked more like a dark bread. If you used the golden flax seeds, it would be lighter in color. Hard to tell it's made out of flax seeds once you eat it. A plus for people not into the "health" aspect of this bread. Taste? Great!

New Year's Nog

2010-01-11T12:00:00.003Z

Every new vegan has a few recipes they would like to change so they can still enjoy the flavors they love. Just because someone is not eating dairy products or eggs does not mean that taste can't be replicated at least somewhat. We had this recently (hence the name) and even non-vegans enjoyed the great taste of this "nog" as well.

New Year's Nog

In a blender, mix well:
2 cups almond milk
2 bananas (medium ripe)
1/4 teaspoon vanilla

Pour into glasses to serve and sprinkle ground nutmeg on top. (Better tasting at room temperature.) Give a toast! =)

Almond Milk

2010-01-08T12:00:00.002Z

I have been looking for a good non-dairy milk recipe. My friend pointed me to one that uses almonds. It is smooth and not as almond tasting as you would think. The soaking and straining set it apart from other recipes. You may never want any other milk again!

Almond Milk

Soak for 24 hours:
1 cup almonds

Drain and add:
6 1/4 cup water

Put into blender, blending well. Strain through a nut milk bag. Put strained milk back into the blender.

Add:
10 dates (or as desired)
1 teaspoon vanilla
1/2 teaspoon salt

Blend well. Keeps for about 5 days.

Watch for the famous New Year's Day "nog" recipe forthcoming! Thanks, Kristen! =)

Salty Snack Mix

2010-01-07T12:00:00.002Z

I have not made the usual party mix for many years. But I came across this "healthier" version recently and really like it. Of course, its a modified version of the original recipe borrowed from a "Hospitality" brand bite size shredded wheat cereal.

I tend to like salty things versus sweet things and I missed the party stuff, so here goes. As with any recipe like this, you have liberties with the ingredients and can change things here and there as you like. It's a basic version of roasting with fat (the oil) and flavoring (the soy sauce and garlic).

Salty Snack Mix

Preheat oven to 250 degrees F. Combine in a 9x13 baking pan:

8 cups bite size shredded wheat
1 cup cashews (or other nut)

Using a 1 cup liquid measuring cup (clear with 1/4 cup markings), combine:
1/4 cup oil
3 tablespoons Liquid Aminos (soy sauce*)
1 teaspoon garlic powder

Pour liquid over the cereal/nut mix and stir to coat evenly. Use a rubber spatula to remove all the liquid from your measuring cup. Bake for 1 hour, stirring every 20 minutes. Let cool. Store in airtight container.

* - to make a light version of soy sauce, add some water to soy sauce in a separate container in a ratio you like. This lessens the sodium content of the recipe. You can use this "lighter" soy sauce in any recipe, etc.

Simple Fudge

2010-01-06T02:00:00.002Z

One thing I like is to have a few treat recipes for when the urge comes (read: cravings). You don't need to eat much if its a treat. What makes a treat a "treat" is that you eat it rarely and not everyday.

The following is a recipe for a simple fudge that we like. I actually used macadamia nut butter for this most recently, but you can use any nut butter or even peanut butter if you like. I used raw honey as it tends to be thicker than the usual store variety. The thicker your nut butter, the more solid the end product will be. Although around here, we just eat it straight from the freezer, cut into small cubes and then lick our fingers. =)

If you didn't catch the recipe here, I've posted the following:
Enjoy! =)

Simple Fudge

1 cup nut butter
1/2 cup carob powder (or cocoa)
1/2 cup honey

Mix together and freeze. Slice into small pieces for serving. Can roll in coconut or sesame seeds if desired.

In With the New...Polenta and Tamale Casserole

2010-01-01T07:00:00.005Z

Often what a cook needs is some new inspiration. I know that I get into cooking ruts and end up making the same stuff over and over. When I see that, then I try to reorganize my thinking and look at some cookbook from the library or recipes already in my collection that I've never tried.

So I've looked up a recipe a friend sent me once a couple years ago (Thanks, Wendy!). It was for something else, but the filling looked good for something I was making. I've made casseroles up and they are usually good. This one is a keeper. Tamale Casserole to the rescue.

First though, you need to cook up some cornmeal as follows:

Polenta

2 cups ground yellow cornmeal
5 cups water (divided)

Put 4 cups of the water into a large saucepan (the higher the sides the better) and bring to a boil. While waiting for the water to boil, take the other 1 cup of water and combine it with the 2 cups of cornmeal mixing well and set aside (this helps to keep from getting lumpy polenta). When boiling, add the cornmeal carefully to the boiling water and whisk together until well mixed. Stir constantly. You will need to have a wooden spoon on hand for mixing once it gets thick and harder to stir. Cook until thick.

For the Tamale Casserole, you will need most or all of the recipe above. If you have extra, you can pour it into a loaf pan, cool and chill. Use this to make corn mush, by slicing (once firm) and pan fry.

Tamale Casserole

1 batch polenta recipe (above)

Saute together in small amount of oil:
2 small or 1 large onion, chopped
4 cups black beans, drained of liquid (or other beans)
1 1/2 teaspoon ground cumin
1 teaspoon dried oregano

Add:
2 cups salsa

Take bean/salsa mixture and put into a 9x13 in. ungreased casserole and top with the prepared warm polenta, smoothing out all over. Put into oven at 350 degrees F for about 20-30 minutes.

Toppings to have on the side:
shredded lettuce
vegan mayo/sour cream (if the salsa is a little on the spicy side)
nutritional yeast
hot sauce

Enjoy! I know we did!

Out With the Old...

2009-12-31T13:00:00.004Z

...food in the pantry and fridge. Sometimes we forget what we have hidden in our home, stowed away like some squirrels prepared for winter. Actually what I have is not necessarily old, just needs to be used.

Guess what? It is now officially winter (as of about a week ago) and it's the perfect time to use up what you have. There is a pantry clean-out happening at my place and freezer use-up to stretch that grocery budget just a little tighter.

Some things I found and how I might use them, might look like this:

Freezer:
3 cups ground cornmeal - cook up like polenta (see recipe forthcoming for tamale casserole)
1/2 cup carob powder - use to make "fudge" (mix together 1 cup nut butter, 1/2 cup honey, and 1/2 cup carob powder (or cocoa), then freeze
1 frozen ginger root - trim up and use in a stir fry or other Asian dish
2 -3 cups almonds - soak and make milk (then make a drink with frozen ripe bananas & vanilla in a blender, then pour into glasses with ground nutmeg on top - Thanks, Kristen!)
15 frozen ripe bananas - see suggestion above and for more smoothies, of course! =)
8 cups whole wheat grain (or berries) (both hard for yeast bread and soft for non-yeast bread) - grind for flour for bread baking and for other baked goods
3 cups whole rye grain (or berries) - grind and use in Old World Black Bread
2 cups pecans - snacking, cookies
2 cups walnuts - oat burgers
2 cups pine nuts - "better butter"
1 bag frozen spinach - spinach dip or as a topping for homemade pizza
bagged ice - leftover from making homemade ice cream 2 or 3 times worth (wasn't much, got tossed)
25 or so home frozen corn-on-the-cob - use some for lunch today
1 bag frozen peas - green pea salad
1/2 pound mesquite flour - any ideas, anyone? I bought a small package of it a few months ago and want to make something with it or use it in a recipe with something else.

Fridge:
1 cabbage - coleslaw or in a stir fry
2 half bottles of mustard - honey mustard chickpeas, or use in a salad dressing
2 cups maple syrup - pancake meal, use as sweetener in granola
5-6 big leaves collard greens - one batch worth of green smoothie for the family
1/2 tub sweet white miso - salad dressing, dip
2 cups homemade macadamia nut butter - see suggestion above for carob fudge

Pantry:
4-5 packages dried sheet nori - snacking, homemade brown rice veggie "sushi" rolls
2 packages dried shiitake mushrooms - use in "sushi" rolls, homemade spring rolls
1 quart home canned green beans - minestrone soup or other vegetable soup
4 pounds rolled oats - baked oatmeal, cookies
2 cans coconut milk - make ice cream, or use in a curry dish
1 bag lentils - make lentil soup
2 bags other beans - use in various bean dishes and salads, sprout
2 large cans crushed tomatoes - chili and other soups
1 small can tomato paste - ketchup, barbeque sauce, Catalina dressing, red sauce
5 cans pumpkin puree - soup, use in baked goods, make a pumpkin butter (like apple butter)
2 1/2 cups small pearl tapioca - use in pudding, grind up dry for thickener in soups, add to baked goods
1 can water chestnuts - use in spinach dip
1 jar sauerkraut - tempeh reubens
walnut oil - use in small amounts in baked goods
macadamia nut oil - ideas, anyone?
1 bottle Argentine chimi churri sauce (like A1 steak sauce) - marinade for tempeh or tofu?
10 pounds potatoes - baked
6-8 large sweet potatoes - baked or in casserole, sauteed with onions, use in baked goods

This is just a few things I found and some ideas for me to remember. Anyone have other ideas that I haven't thought of?

Traveling? Save money while you're gone...

2009-12-23T11:00:00.011Z

Many people are traveling this time of year and visiting friends and family. If that's your case, why not "pack up" the house too? Not to take with you, of course, but rather to save some money on your bills while you are gone.

It makes most sense to turn down the heat to something that will still keep your plumbing from freezing up. In the case that you are traveling during warm weather, make sure your air conditioner will not be on all the time (or turn off). And what about your water heater? Some people have a "vacation" setting they can use.

We have used a checklist in the past to remind ourselves of things we didn't want to forget when we were busy packing. Some things we did a few days before. Others where done the day before and some were done the morning or a few hours before heading out. Organizing our travel this way ranked right up there with the best ideas we've done. It went something like this....

Hold your mail at the Post Office. See if you can do it online.
Turn in all library books and materials.
Have someone water plants (if needed).
Secure someone to feed pets and check them.
Clean all toilets.
Clear refrigerator of foods that may go bad.
Wipe down counters and wipe stove off.
Wash and put away all dishes and clean sink.
Check that all windows are closed and locked.
Tidy up, picking things up and putting things away.
Turn heat down.
Turn water heater to vacation setting or to pilot.
Close curtains and drapes.
Unplug all things not needed while gone (this may include the computer, stereo, lamps, alarm clocks, small appliances, etc., but leaving the refrigerator and chest freezer on).
Double check that the stove burners and oven are turned off (can unplug if easily accessible or gone for a long period of time).
Make sure all faucets are turned off and are not dripping.
Make sure toilets are not running unnecessarily.

There may have been others, but these come to mind right now. I know that each household will be different and have other things to remember. What I liked about a checklist is that we were reminded of things, in the busyness of getting packed and ready to go, we didn't have to think about it. Things were all written down.

The biggest benefit for me, besides saving money while we were gone, was having a clean house to return to. So nice. Like someone gave me a jump start when we returned.

Remember to leave your checklist out for when you return to make sure you turn things back on. No one wants a cold shower, so turn that water heater back on when returning.

Now enjoy your time with family, worry free.

Old World Black Bread

2009-12-21T07:00:00.003Z

This recipe is for all those bakers out there wondering if they will ever like rye bread. If you are like me and just can't get to liking rye bread because of the strong caraway seed taste, this bread is for you. The nice thing about making things from scratch is that you can change things depending on your preference.

I honestly cannot remember if there ever was caraway seeds in this recipe someone gave me. I've been making it so long this way, I heartily enjoy this lovely dark rye bread sans caraway. This is a wonderful dark pumpernickel bread which lends itself to baking as a round bread giving lovely oval slices.

Old World Black Bread

Combine:
2 cups warm water
1 Tablespoon honey
1 Tablespoon active dry yeast

Stir together separately, then add to yeast mixture:
2 cups rye flour
1/2 cup vital wheat gluten
1/2 cup rolled oats (optional)
1/4 cup carob powder
1 1/2 teaspoon salt

Stir in:
1/3 cup molasses

Let everything stand for 10 minutes. Add:
2 cups whole wheat flour (or 2 1/2 cup spelt flour)

Add additional whole wheat flour as needed until you have a stiff dough. Knead vigorously for 10 minutes, or until dough is moist, but not sticky. Allow to rise until double (about 1 hour) in a lightly oiled bowl covered with a slightly damp thin towel (I like flour "sack" towels for this).

Punch down and shape into round or oval loaf and place on (oiled or lined with parchment paper) cookie sheet. You can, at this point, lightly "dust" your loaves with additional rolled oats, if desired, and press gently. Then slash with a sharp knife an "X" (about 1/2 inch deep) on top of a round loaf before rising. Or two to three parallel slashes across an longer oval loaf before rising. Let rise 45 minutes.

Bake at 350 degrees F for about 45 minutes or until it sounds hollow when loaf is tapped on the bottom. Yields one 22 oz. loaf.

Spinach Dip

2009-11-27T12:00:00.001Z

The other night we had a family gathering and I took a few dips for the veggies I brought. The most popular one was the spinach dip. It's easy to make and looks great.

I generally add this and that until it looks about right. So I tried to estimate amounts below. I will say that this recipe makes a lot. If you have the 10 oz. boxed frozen spinach, then your ingredients should be reduced. As always, adjust amounts as needed for your taste. Enjoy!

Spinach Dip

2 cups (more or less) mayo (homemade or other vegan mayo, I used Vegenaise)
1 pound bag frozen spinach (thawed and squeezed out)
1 (8 oz.) can sliced water chestnuts, chopped
1-2 Tablespoons finely chopped onions
1/2 - 1 teaspoon dill weed
1/2 teaspoon dried onion
1/4 teaspoon dried garlic
salt or seasoned salt, as desired

Mix well and chill.
For a great presentation, put in a (hollowed out) round bread "bowl" beside veggies and whole grain crackers. Great as the "mayo" on a lettuce and tomato (or other veggie) sandwich.

Applesauce Oatmeal Cookies

2009-11-25T06:00:00.003Z

This is another recipe I found in a children's magazine. This makes a large batch. You can freeze unbaked dough, or for that matter, bake them ahead and freeze the cookies.

Applesauce Oatmeal Cookies

Preheat oven to 350 degrees F.
Mix together the following:
7/8 cup oil
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 cup honey
2 cups applesauce (unsweetened)

Mix together separately and add to the wet ingredients:
2 cups flour (I used whole grain soft wheat)
6 cups rolled oats
1 1/2 cups raisins

The original recipe reads "drop by teaspoonfuls onto an ungreased cookie sheet." (I used a cookie scoop (like a very small ice cream scoop) and put on a parchment paper lined cookie sheet. I think it would've been fine as suggested in the original recipe.) Flatten some before baking as they will not flatten on their own. Bake for 10-12 minutes, or until done.

Stuffing Anyone?

2009-11-23T10:00:00.001Z

I was making vegetarian stuffing for our Thanksgiving banquet at church yesterday and thought it would be a timely post for this week.

I found the recipe by Anne on vegweb.com. I made slight changes, so I am posting my version. The original recipe had a few optional ingredients and slight differences from my version. This tastes similar to that "stove" stuff. It's really good and everyone will enjoy it, vegetarian or not.

Vegetarian Stuffing

Preheat oven to 350 degrees F.

Put into a 9 x 13 baking pan in the oven to toast, about 15 minutes:
8 cups diced bread (I used whole grain spelt)

Put in a large skillet:
2 Tablespoons coconut oil (or other high heat oil)

When heated, add and saute the following three, over medium heat until onion is translucent:
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced

Separately mix the following together:
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup chopped fresh parsley
1/4 cup chopped walnuts
1/4 cup chopped pecans
1/2 teaspoon salt (or seasoned salt)

Add the seasoning and nuts to the toasted bread.
Carefully drizzle with:
2 cups vegetable stock

Mix gently. Bake, uncovered for 20-30 minutes.

Applesauce Quick Bread

2009-11-03T08:00:00.001Z

I found this recipe in one of my children's magazines (recipe by Denise Super-Braith). It is simple and the only thing I changed was the sweetener. I added (half as much) honey instead of sugar. Because I made homemade applesauce this year (might make more), I had some in the freezer to use.

Applesauce Quick Bread

Mix liquids together in one bowl:
2 cups unsweetened applesauce
1 cup sugar (I used 1/2 cup honey)
1/2 cup oil

Mix dry ingredients in another bowl:
2 1/2 cups flour (I used whole wheat)
1/4 teaspoon salt
2 teaspoons baking soda
1/3 teaspoon cloves
1/2 teaspoon cinnamon

Combine wet and dry ingredients together, mixing well. Bake in a greased and floured bread pan at 350 degrees for about 1 hour or until a toothpick comes out clean. Let the bread cool, then slice when ready to serve.

(When I made this the first time, I actually didn't have the cinnamon, so I added the cloves along with some allspice and nutmeg. Still came out great!)

This would probably do great as cupcakes too, just adjust for less time and watch your oven.

Cooking with Oils

2009-11-02T07:00:00.001Z

I have always known that there are certain oils that can be used in cooking (heated) and some that are best used in a cold state for full benefit.

The Spectrum company has a great online resource that can be useful in the kitchen. It's a kitchen guide that shows which oils can take heat and how much. It also shows you which oils should not be heated and the best Omega 3-6-9 sources. I printed one out so I can use it as a reference. I will put it into my 3 ring binder along with my recipes.

"Mint" Your Carob Cake

2009-10-28T12:37:00.004Z

I recently baked another yummy carob cake for a friend's birthday. Since it was to be a surprise, her husband gave me instructions for the evening and he gave me a great idea. He said she often makes her chocolate/carob cake with mint in it.

So I decided to figure it out. Without checking other recipes, I first thought about adding in some crushed mint leaves since I had those. And then I remembered that my husband uses peppermint oil for migraine relief, so I tried that. I was only making a small cake (one layer of a two layered cake) so I put in only about 4 or 5 drops from my little tiny bottle of peppermint oil.

I am happy to report that it was a success! And what's interesting is this friend has been using the same recipe for carob cake that I've been using for years too! =)

Spinach and Sun-Dried Tomato Salad

2009-10-27T07:00:00.006Z

Another recipe from the "American Vegetarian Cookbook" to accompany the recipe posted yesterday for "Stedda" Ricotta.

3 Tablespoons extra virgin olive oil
3/4 -1 Tablespoon lemon juice
1/4 teaspoon Dijon-style mustard, or 1 teaspoon vegan mayonnaise
6 cups fresh spinach, well washed
1/4 cup slivered sun-dried tomatoes (see my note)
1/4 - 1/2 cup "Stedda" Ricotta

(My note: Rehydrate the sun-dried tomatoes with some warm water for a few minutes while you continue with recipe. If they are oil-packed, then you don't need to do this step. Just remove as much oil as you can or use less oil in the recipe.)

Combine first three ingredients in a large bowl and beat with a whisk. Thoroughly dry the spinach and break into bite-size pieces into the salad bowl. Add the sun-dried tomatoes and the "Stedda" Ricotta. Toss well.

"Stedda" Ricotta

2009-10-26T08:00:00.001Z

I am sharing a recipe for a ricotta cheese substitute. It is from the "American Vegetarian Cookbook from the Fit For Life Kitchen" by Marilyn Diamond. I have used this for a salad recipe (from the same book), which I will share forthcoming.

So for now, make this and it'll be ready for the salad in the next post. Or you can use it for any recipe calling for ricotta cheese. And no, it doesn't call for miso, soy sauce, or nutritional yeast. Very simple to make.

"Stedda" Ricotta

1 pound firm tofu (I like the water packed kind for this)
1/3 cup olive oil
1/2 teaspoon ground nutmeg
1/2 teaspoon seasoned salt or ground rock salt

Original instructions in the book:
Place three-fourths of the tofu and the remaining ingredients in a blender. Blend until thick and smooth. Mash the remaining tofu into the blended mixture.

(My note: Where you want a more "pudding" like texture for your recipe, the above instructions will serve you well. If you like a chunkier texture, then use my method below for your dish.)

My method:
Mash all the ingredients in a flat bottomed bowl or container with a potato masher (aka: "avocado masher"). Be careful when mashing to start at one side of the tofu block working your through. You have just mixed it pretty well, by the time you are done mashing. Now just chill it. I like it this way. =)

Green Pea Salad

2009-10-20T09:00:00.001Z

Here is a quick and easy salad to make when you might not have lettuce on hand.

Green Pea Salad

1 pound frozen peas (or thaw first)
2 green onions, sliced
1 Tablespoon olive oil (can use part flax seed oil)
1 Tablespoon fresh lemon juice
salt or homemade seasoned salt, to taste
dill weed, as desired

Mix together the oil, lemon juice and seasonings. Mix this marinade and the onions and peas up to 3-4 hours before serving if frozen. If peas are thawed when making this recipe, then they will be ready to serve in less time.

I have made the marinade the night before, then mixed it with the (frozen) peas and onions a few hours before the meal. Then stirred again before serving. Works well this way and didn't need to be refrigerated once mixed all together.

Crockpot Layered Dinner

2009-10-15T07:00:00.001Z

With cold weather upon us, I think about warming meals to make. This dish was made for us shortly after our daughter was born. We don't make it often, but it has a good homemade feel to it. Of course, I love having the crockpot to cook all day while I do other things. It has an interesting combination of herbs and spices. It's like a casserole in a crockpot.

Crockpot Layered Dinner
from McDougall Plan

Layer in crockpot in order given:

6 potatoes, sliced
1 large onion, sliced
2 carrots, sliced
1 green pepper, sliced
1 zucchini, sliced
1 cup corn, fresh or frozen
1 cup peas, fresh or frozen
mushrooms (optional)
broccoli (optional)
green beans (optional)

Mix together this sauce and pour over vegetables:

2 1/2 cups tomato sauce
1/4 cup low-sodium tamari (or other soy sauce)
1 teaspoon ground thyme
1 teaspoon dry mustard
1 teaspoon basil
2 teaspoons chili powder
1/2 teaspoon cinnamon
1/8 teaspoon sage
2 Tablespoons parsley flakes

Cook on low for 12 hours or on high for 6 hours.

Kale Snack "Chips"

2009-10-01T09:00:00.001Z

I've been seeing recipes for a kale snack that I've been wanting to try for a while. I finally tried it yesterday. It is very good and I don't know why I haven't tried it before. It's very simple to make. It's a sort of a melt-in-your-mouth crisp and not really crunchy. It is really good right out of the oven. Since my children and I enjoyed them this way (and we ate them all!), I don't even know if they'd store well. They disappear and leave you wanting more.

I am posting the recipe for how I made it, although it seems to be pretty standard. Add oil and salt/seasoning and bake.

Kale Snack "Chips"

1 bunch kale, washed, stems removed, in bite size pieces
oil (I used olive oil)
apple cider vinegar (optional)
salt or seasoned salt
(for variety, add other seasonings as desired for other flavors...spicy, chili, etc.)

Mix together in a 9"x 13" cake pan until coated. Spread out on the pan evenly. Bake at 350 degrees F for about 10 minutes or more until crispy. They will shrink some. I had apple cider vinegar in a spray bottle and gave it a few sprays, drizzled the oil onto the kale and then salted. Amounts are as needed.

If you want to make more, just make another pan as needed with another bunch of kale. I have a feeling that if you were making this to take somewhere, you'd want to make sure that you put it into a rigid container to make sure it doesn't get crushed. Otherwise you might end up with seasoned kale powder! =)

Honey Mustard Chickpeas

2009-09-28T12:00:00.007Z

This recipe has been a favorite of our family. I've made it like the basic recipe here or added vegetables to our liking or according to what I had on hand at the time to fill it out a bit more. Some of you may recognize this as a non-vegetarian recipe in the More With Less cookbook.

I have three ways to prepare this dish: baking, stove top, or crockpot. See my vegetable variation below the basic recipe as follows. You can add tofu (bean curd) for another variation. Enjoy!

Honey Mustard Chickpeas

1/3 cup oil (I have used part coconut oil and part extra virgin olive oil)
1/3 cup honey (more or less, depending on how sweet you like it)
2 Tablespoons prepared mustard (any kind)
1 teaspoon salt or seasoned salt
1 teaspoon curry powder (or more)
4-5 cups cooked chickpeas, rinsed and drained

Stir to combine all ingredients. Recipe can be doubled.

To bake:
Bake in 350 degree F oven for 1 hour and 15 minutes.

Stove top:
Cook in medium size saucepan on medium low until heated through. If desired you can continue cooking on low for longer to allow flavors to blend.

Crockpot:
Heat on high for 4-5 hours or on low for 8-10 hours. The great thing about a crockpot is that your schedule can determine how long you cook this dish. It just needs to be heated through, but flavor is better with longer slower cooking.

Vegetable Variation

In addition to the chickpeas you can add vegetables. Using the vegetables you like in the amounts you like, will greatly enhance this dish. Some that we have used in the past (all or some of the following):

onions, sliced or chopped
cabbage, chopped
garlic, whole cloves or coarsely chopped
zucchini, chopped
bell peppers, chopped
green beans, cut into 1 inch lengths
carrots, shredded or chopped
celery, chopped

Though not necessary, sometimes when I add vegetables (especially onions and garlic), I saute them first in a skillet, using the oil in the original recipe, before adding to the other ingredients. Then proceed as usual. When adding 3 cups of vegetables or more, you may want to double your sauce ingredients (all but the chickpeas in the original recipe) for more flavor.

Another Indian tip I learned a few years ago while my husband was at seminary...When adding vegetables to saute, first heat the oil, then add your curry powder, stirring to cook a little, then add your onions, etc... to give it an even better flavor.

Spices...In The Round

2009-09-22T09:00:00.002Z

Moving into a different home recently has put me into organizing mode once again. I am always wanting to try new ways of doing things to see if I like something better. But since some ideas can be pricey to try out, I stick to new ways that don't cost anything first.

One of my usual organizing dilemmas, the kitchen, has me wondering two months later if I still have it right. I am in there quite a bit, so I'm always thinking about the best solutions. For example, I have had my herbs and spices organized two different ways (other than my usual) since moving here and I still don't like it. So this week I'm pulling out my organizing friend once again. Good 'ole Miss Lazy Susan. It certainly does a great job at keeping my bottles in order.

I have two double tiered lazy susans that hold my herb and spice bottles. Since I make a lot of my own herb and spice blends for cooking, I have quite a collection. A few years ago, I decided to buy bottles that were the same size, so I purchased two dozen amber spice bottles to start with. I ordered them through our local food co-op store. They were only a little more than one dollar each purchased this way. Since then I have bought two more dozen to keep up with my growing collection. Although I don't use them all, I very nearly do with experimenting with new herbs and spices here and there.

To keep things organized, I made very simple labels. I made a list (Allspice, Bay Leaf, Cinnamon, etc...) on my computer using a font I liked and then spaced the list 2 or 3 spaces apart down the page. I then cut them apart and neatly taped them onto my bottles with clear packing tape.

You can organize alphabetically or in groups of most used together (cinnamon, cloves, and ginger together and/or basil, oregano, and thyme together, etc...). No more searching high and low for the herb or spice I want, digging back into cupboards with odd sized bottles here and there.

The nice thing is, I can refill my bottles by going straight to the local food co-op (a different one now) and getting just the amount I need from their bulk spices without extra packaging. They weigh the empty bottle for me and then again after I've refilled the bottle for the price.

It was fun to create this homemaking project. I really love how my collection looks and it's organized too. Not only pretty, but practical too.

Go Paperless

2009-09-18T13:31:00.014Z

Living in a home means having bills. Electric bills, gas bills, phone bills, water bills, and all manner of other services that come to mind. Then there's insurance and bank statements and such. And that usually means paper... invited or not, there is a way to make it easier.

For regular utilities, why not sign up for paperless bills online? You can even get bank statements online. You can keep notices and important papers filed right in a web based email account (so you can access it from any computer with internet) and never worry about having to file beyond that. When and if needed, go and print what you need if you need proof of payment.

Having less paper come into my house means less work for me. Sure I have paper files for the few things that do come in for utilities for example. It's a very thin file and if I wanted to eliminate that, I could even scan and "file" those things on a computer...and still be able to print those out, if it ever becomes necessary.

Check out MyCheckFree.com for a easy way to pay regular bills. They even have a way for you to schedule your payment based on the best time for you (before the due date, of course). For other bills not listed there, ask the companies that you do business with to see if you can go paperless with them. You save a stamp each time or even save gas if you are used to paying in person.

For questions about privacy, check with each company you deal with for details. Make sure that the sites are protected when it comes to your details and personal information.

Buy Organic

2009-09-14T11:00:00.005Z

Our potential exposure to chemicals can come from many different sources. The air we breathe, the things we put on our skin and in our hair, the water we drink, the food we eat, the clothes we wear, the building materials in our house, our furniture and list goes on and on. It's everywhere.

There's one thing we can do to limit our exposure. We can buy foods that are organic. I would add that organic is best combined with gmo-free. The Environmental Working Group has a great resource called the Shopper's Guide to Pesticides in Produce. This full list is worth looking at for more information.

The list includes the cleanest foods to buy that have the least residues and the worst foods that have the most residues. The idea is that you can make more informed choices about the produce you buy to choose more "clean" produce and less chemicals. This list is especially helpful if you can't find everything organic. There is a quick guide you can download here from their website.

I hope that you can use this list to help you make the best choices for your family. Children are more sensitive to these chemicals because they are smaller than adults and still actively growing. May we all benefit from healthy choices all through life! =)

Sarah's Raw Salsa

2009-09-11T07:00:00.001Z

The last of the reader's contest entries that I haven't posted before. Enjoy.

Sarah's Raw Salsa

4 tomatoes, chopped
1 jalapeno pepper
1/2 onion
a few cloves of garlic
1/2 cup (or so) fresh cilantro.

Chop in a food processor or blender. Add salt and lime juice to taste. Sometimes I process the tomatoes separately from the rest of the veggies and puree them a little more. Sometimes I put them in all together and leave it a little more chunky. I typically leave the seeds in the pepper and use whole tomatoes. If you seed the pepper you might want more than one to achieve the desired spice level.

Donna's Great Raw Guacamole

2009-09-09T07:00:00.001Z

Another great contest entry from a reader. Enjoy.

Donna's Great Raw Guacamole

3 ripe avocados, mashed
1 small onion, chopped very fine
2 cloves garlic, crushed
1 T chopped fresh cilantro
½ t cumin
¼ t cayenne
¼ t sea salt
fresh juice of one lemon
1 diced Roma tomato (optional garnish)

Mix together, chill for 20 to 30 minutes and serve. Great served with raw veggie sticks!

Lisa's Raw "Ranch" Dressing

2009-09-07T19:00:00.001Z

Another really yummy raw idea from a reader's contest entry. Enjoy.

Lisa's "Ranch" Dressing

1 cucumber-diced
1/2 lemon-juiced
1/2 cup oil
1/2 tsp salt
1/2 tsp parsley
1/2 tsp dill
1/4 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder

Blend in blender until combined and refrigerate for 1/2 hour before using. Tastes just like ranch dressing without dairy or mayo.

Kristi's Raw Green Energy Drink

2009-09-05T07:00:00.002Z

Another reader's contest entry. Enjoy.

Kristi's Raw Green Energy Drink

1 cup cucumber juice
1/2 cup kale juice
1/2 cup celery juice
dash of lime juice

(Blog author note: this requires the use of a juicer that can handle leafy greens.)

Tiffani's Raw Herb Stuffed Mushrooms

2009-09-03T07:00:00.003Z

Another (really yummy and creative idea) reader's contest entry. Enjoy.

Tiffani's Raw Herb Stuffed Mushrooms

1/2 cup raw cashews
1/2 cup soaked sunflower seeds
1/2 cup pecans
1/4 cup unsweetened shredded coconut
1/4 cup chopped mushroom stems
1/4 cup chopped fresh parsley
1/3 red pepper
2 green onions
1 tsp Herbs de Provence
1/2 tsp minced garlic
1 tbs lemon juice
3 sundried tomatoes, rehydrated
1/2 tsp sea salt
2 packages button mushrooms
olive oil for brushing mushrooms

Preparation: De-stem and clean mushrooms. Brush with olive oil. Set aside. Process nuts and coconut together until light and almost fluffy. Do not over process. Add remaining ingredients and pulse chop until well blended. Stuff mushroom caps. Eat or dehydrate for 2-4 hours at 115F.

Zelda's Raw Carrot Cashew Dip

2009-09-01T07:00:00.001Z

Today I am visiting my reader's comments and sharing with you some entries from my contest I had last December. Enjoy.

Zelda's Raw Carrot Cashew Dip

PLEASE NOTE all measurements are approximate.

1 1/2 cups chopped raw carrots
1 cup raw cashews
large handful fresh parsley
1/2 cup chopped raw organic broccoli (organic tastes different than non-organic)
1 clove garlic
1-2 in piece of fresh ginger root
juice from 1/2 organic lime (organic tastes different)
sea salt to taste
black peppercorns to taste
slight amount of spring water if needed for desired consistency
green onions chopped for garnish

Place all ingredients except green onions in blender and blend. Enjoy with whatever you typically "dip". For me, it's veggies since I'm gluten free.

(Blog author note: it helps to have a powerful blender for this dip.)

Financial Freedom

2009-07-04T21:10:00.001Z

I wrote one year ago today about financial independence. Go read it now, I'll wait.... =)

(Seriously!)

How's it going?
Are you where you want to be?
Have you taken the opportunities God has put in your path to be more secure moneywise?
What about saving money where you can? ...And then some.

Please, if you have found some tips that have helped you to keep and save your money, please comment on this post and pass them along. Pay it forward, so to speak. I'll be reading every one of them and sharing the best ones in a future post.

We are still happy that through all the time of not finding work for my husband that we have remained debt free. I can't say enough that everyone should save up emergency funds and work whenever the opportunity arises to help someone out here and there, whether you get paid or not. It's not always in cash that God provides. He is faithful. So you be faithful.

Buy Secondhand

2009-07-02T15:37:00.007Z

Summer time brings good opportunity to find some needed things through yard sales. Buying secondhand doesn't mean buying things second rate. Rather I see it as a time to find the things that you've been looking for that aren't sold anymore new. OK, antique...or pretty near. Actually when I need anything that's not food, "new to me" or old, I mentally put it on my "look for" list when I'm out and about.

Recently I found an old high chair at a garage sale just before my sister came to visit with her 18 month old. It's a very sturdy wooden chair painted white with a colorful stuffed animal theme.

The wooden tray is equally cute. It seemed like a good deal at only $10. I bought it, brought it home, washed it up...it's as good as new.

Buying secondhand has been not only "green" but very economical for my family for years. Save the energy it takes for companies to use new virgin materials being used to make new products. We get more use out of something that would otherwise not get used or even thrown away.

I've bought new clothing (still in the packaging), stainless steel food containers, out of print books, a rebounder (mini trampoline), wooden toys, misc. kitchen glassware, and many other things I can't even remember at garage sales. It takes time to find things, but as flea market goers say, "it's all in the hunt."

When buying at rummage sales and yard sales, cash is the currency used, so if you haven't seen some of those greenbacks for a while, use it to save lots more "green".

Another GMO-Free Resource

2009-06-30T20:23:00.002Z

Recently a friend passed along some very important information that will help me to shop, eat, and enjoy gmo-free foods.

I am sharing the information with you, because this is precisely why I am writing this blog...to give you the tips that I didn't have back when I started my own kitchen.

Responsible Technology has a great website the I have not fully explored yet. When I do, I will post more links. Some things I've seen so far are: eating gmo-free, shopping gmo-free, more info about "The World According to Monsanto" documentary, etc... really, really good stuff!

Check it out!

Water Bottles

2009-06-25T10:58:00.007Z

If you drink any amount of water, you may have a favorite water bottle. My favorite lately has been the Klean Kanteen. I ordered them online for our family. We have the 27 oz. size and our three year old has the 18 oz. size. No matter which bottle you pick, having one that you use regularly will help you get the water you need.

I like the Klean Kanteen bottles because they: 1. are made with recyclable 18/8 stainless steel, 2. are aluminum free, 3. are BPA free, 4. have a good weight (more than 6 oz. empty!) and 5. have a wide bottle opening. Hey, they even fit into our car's cup holders. I purchased the loop top for us. I opted not to buy the stainless steel caps, although I thought about it...thought it might make a loud squeaky noise (and they were more expensive anyway).

I've seen the ones they sell in some stores - too lightweight and not heavy duty, flimsy caps that are hard to get on right. If you drink water... and these summer days call for it...you need a container you'll use to help you get the water you need.

Don't be a disposable water bottle buyer. Get a purifier and drink it from your own bottle. Saves money and you won't ever forget which one is yours. Maybe you're wondering how we tell ours apart. Mine is the one with a bead tassel on it, my husband's is a "no decor", my son's has a metal keyring on his, and our daughter's is the small size. Otherwise they look the same.

No matter which one you pick, make sure you like it and it's convenient to use.

Water

2009-05-18T06:00:00.005Z

Did you know...
* The human body is more than 60 percent water. Blood is 92 percent water, the brain and muscles are 75 percent water, and bones are about 22 percent water.
* A human can survive for a month or more without eating food, but only a week or so without drinking water.
(thanks to The Water Information Program)
Not only can you drink it, you can bathe in it and much more.
We need to make sure we stay hydrated so our body functions the way it should. Some drinks actually dehydrate you. Coffee and sodas will not quench your thirst. That's why you need good ol' water to keep your body working well. Make sure you are drinking clean water. Filtered is good, but purified is even better. When dining in a restaurant, ask for lemon with your water. Fresh lemon juice will help purify tap water which is what most restaurants serve you.
Bathing washes away the waste our skin eliminates and the dirt we get just from being in the environment. A baby's bottom usually doesn't need all kinds of special potions and fancy wipes...all is needed is some room temperature (or slightly warmer) water on a baby washcloth to get clean. Same with us. We are wash and wear.
When it's hot outside, playing in water can really cool you off. Children love to dance around in the water. Not only does it help them to cool off, but it keeps them active as well.

Water is good for many other things too...but not good to waste. Please use good judgment when brushing teeth and taking baths and showers to use less. Using hot water on skin can dehydrate skin so go easy on the temperature and amount. Always turn running water off when not using it. For example: when in Africa, we used water in a container that we poured over our toothbrushes since the running water was not fit to drink. Sometimes when we were low on drinking water, we learned to use just enough (maybe only one cup worth) to get the job done.

So when drinking, have at it....but when bathing, use enough to get clean and no more. If you have city water this will help your water bill too. Living in Africa reminded me that we cannot take clean water for granted. Many people are sick because they have no clean water to drink and bathe with.

Water...drink it in. And be thankful for fresh clean water.

Life is but a vapor...

2009-05-16T01:44:00.000Z

This life we have is fleeting. We never know what lies ahead. Two deaths in the family have caused me to be much more grateful recently.

Living for eternal things, things that will last forever makes so much sense when considering what matters after someone dies. I am grateful that both of these wonderful ladies (my grandmother and my own mother-in-law) were believers. I can say that I will see them both again. I am glad. I can't wait to see them without the aching bodies they once called home.

"I am just a stranger in this world....I'm just passing through"....these words remind me that this world is not my home. I have an eternal soul in a mortal body. When this body dies, I get to make my final trip to my eternal home...with Jesus Christ. Praise the Lord! To spend eternity with him and sing his praises forever couldn't please me more.

Tell your family that you love them. Give them extra hugs and kisses. Squeeze them a little tighter. Love them a little more. Reconcile with a friend. Humble yourself more. Ask for forgiveness more often. Be more forgiving. And be forever grateful that you have a Savior.

Live so you have no regrets.

Homemade Pizza

2009-04-16T21:00:00.000Z

Pizza is one of those universal dishes that everyone loves. And it brings up good memories too. From reward "pizza parties" in elementary school to college, eating pizza in dorm rooms.

My husband was a youth pastor at a church when we were dating and first married. Once we even made homemade pizzas for a fundraiser. We made prebaked crusts, cooled them, added sauce and did simple toppings. We had earlier gathered pizza orders for the kinds we were making. We then packaged them up in plastic wrap and pizza boxes and had people pick them up on a certain day.

I don't remember if we made much money or even if the pizzas were popular, but I do remember the memories. And at the request of a former youth (who now is married and has a family of her own!), I am posting the recipe for the pizza crust that I use. I include ideas for toppings at the end.

Homemade Pizza (This appears in the "More-With-Less Cookbook" as Cheese Pizza, page 142. I have some variations on the ingredients though.)

Combine in a large bowl:
1 cup warm water
1 package yeast (scant Tablespoon of bulk yeast)

When dissolved, add:
2 teaspoons honey
1 1/2 teaspoon sea salt
2 Tablespoons olive or grapeseed oil
1 1/4 cup whole grain wheat or spelt flour

Mix well, until smooth. Add:
2 cups additional whole grain flour, or enough to make a stiff dough
(may use part unbleached flour to make a lighter crust...100% whole grain dough is great and fine, but many people will want to ease into this and start out slowly...using some unbleached flour is a good first step)

Knead until elastic, about 5 minutes. Place in oiled bowl and let rise until double, about 30-45 minutes (depending on room temperature and humidity). Preheat oven to 450 degrees F.

Form 2 balls for a thin crust, or use the full recipe for a thicker crust. You do not need a round pan. I often make pizza with my jelly roll/cookie sheets. Pat out or use a straight, tall drinking glass (or a special pastry short rolling pin) for rolling out directly on a oiled pan. Take a fork and prick dough (not edges) Let rise 10 minutes.

I sometimes bake the crust by itself for about 5 minutes at this point. If I'm making it a thin crust there's no need. Just make sure that you aren't putting too many toppings on. Otherwise it won't bake well all the way through.

Topping Ideas (best to only have 2-4 toppings for each pizza if thin pizza...if you have a thicker, prebaked crust, turn down the heat to 400 degrees and don't overload the pizza)

Tip: don't have overly wet ingredients or the crust won't bake properly

Sauce: Any homemade or prepared sauce you prefer...doesn't need to be a tomato sauce either

Veggies:
garlic
onion (red is nice)
bell peppers
mushrooms (not just white button)
hot peppers
fresh or sun dried tomatoes
spinach, fresh or frozen (thawed and squeezed dry)

Other:
black (ripe) olives
pineapple (yes!)
anything you might like to try on a pizza...be creative!

Once assembled, put a sprinkling of oregano on top and put into the hot oven. Depending on thickness, bake for about 20-25 minutes or until done. Enjoy!

Skilllet Brussel Sprouts

2009-03-14T20:00:00.002Z

I know not everyone likes Brussel sprouts. It's too bad too, because they are delicious if prepared properly. Believe it or not, when asked his favorite vegetable, my son says Brussel sprouts. Maybe because of recipes like this to prepare them. I made these today. Leftovers are great added in a pasta salad. Enjoy!

Skillet Brussel Sprouts

2 Tablespoons sunflower oil (or other mild oil)
1-2 pounds Brussel sprouts, trimmed of outer leaves, washed, and cut it half through the stem (if very large, cut into quarters)
1 medium sweet onion, chopped
4 cloves garlic, chopped coarsely
soy sauce (I use Liquid Aminos)

In a large skillet, heat the oil on medium heat. Add the onion and garlic. Stir for a minute or so while it cooks. Then add the Brussel sprouts and stir for another minute or so. Add a few dashes (or sprays) of soy sauce and then cover with the lid and let steam cook for a few minutes until cooked through. The length of time will depend on how large the Brussel sprout pieces are. They should have a nice dark caramelized side (the side that was on the bottom of the pan when they were steaming) and be more translucent when done.

Quick Meal - Pasta Salad

2009-02-24T22:00:00.002Z

Based on how my life has been lately, I need to have a quick meal idea handy. Although in ideal circumstances, I like to make things from scratch and always have the least processed foods to serve my family, lately I have kept some "convenience" foods like whole grain pasta, canned beans, and even (gasp!) minced garlic in a jar. =)

Today I made a pasta salad. This is what I had on hand: Whole wheat penne pasta, leftover cooked (long and slender) green beans, garlic, canned garbanzo beans (chick peas), carrot sticks, fresh broccoli, celery, 8-10 dried shitake mushrooms, and a small bottle of salad dressing (if I would've had onions, I would have added them too).

What I did:

Prepared the pasta in boiling water, drained and rinsed,
Cut the green beans up into shorter lengths,
Opened the jar on the garlic (see?=),
Drained and rinsed the canned beans,
Chopped the carrots,
Washed, trimmed, and blanched the broccoli in the boiling water before cooking the pasta, then drained and rinsed the broccoli,
Chopped up one stalk of celery finely,
Soaked, then sliced, the mushrooms.

Then I mixed everything together with the dressing. Chilled it until supper time. Then mixed once more before serving to mix the dressing again. If I hadn't had the bottled dressing, I would do the usual oil and vinegar (or lemon juice) and my homemade seasoned salt. I put the nutritional yeast on the table to top it off.

So for quick and convenient, this meal idea has saved the menu some days and helped use up those last bits of leftovers in the fridge. Even if the leftovers don't seem like much, a few beans here and some carrot sticks there give some nice color to a pasta salad.

For more kitchen tips, head over to Tammy's Recipes.

Oat Burgers

2009-02-10T09:00:00.002Z

A name like oat burgers sounds like nothing special. But when I make these at our house, they are anticipated with much joy. Many people think that eating vegetarian must mean eating a lot of meat and cheese analogs (foods made to taste, look and feel like meat or cheese). There's the burgers, crumbles, meatless "bacon", slices, shreds, and other stuff out there.

I found that although I did eat some of these things at first and many of the dairy analogs (especially after going vegan), after a while, these things didn't appeal to me anymore. There's just something about eating good, whole, and if I may say, pure food. And I realized that there are a lot of claims about these foods on either side of the fence about how healthy they are for you.

Generally the less processed food, the better. If you look at a veggie burger in the frozen food section and the ingredient list is a mile long, put it back. Then go pick up some of these ingredients and make yourself some oat burgers. Or go make some of your own veggie burgers using this Meatless Burgers - Universal Recipe.

Oatburgers
3 cups rolled oats
1 1/2 cups walnuts, chopped
1 1/2 cups chopped onion
1 1/2 cups water
2 Tablespoons olive oil
3 teaspoons (or more) sage
1 teaspoon salt or Homemade Seasoned Salt

Mix all ingredients well in a bowl* and let sit for 30 minutes to 1 hour (can refrigerate). This allows it to firm up to hold its shape better. I can get about 13 burgers out of this recipe if I use the canning lid shaping idea.

(*Vitamix help: put the water in the Vitamix container to the 1 1/2 cup mark, then add onion, cut into quarters, until you reach the 3 cup mark - this adds a little more onion, but we like it this way - then add your premeasured 1 1/2 cup (non-chopped) walnuts. Pulse at about 6-7 on low until chopped well but not pureed. Add to the rest of the ingredients, which are in another bowl, and proceed. This will still make your eyes a bit watery, but it's faster than doing it by hand.)

Once shaped, put on an oiled cookie sheet. Bake at 350 degrees for about 20 minutes and then turn over and bake another 10-15 minutes or until done.

Go ahead, put out the burger fixin's: ketchup, mustard, vegan mayo, romaine lettuce, sliced tomatoes, and maybe even some "5 S" Barbecue Sauce to top it off. Have a mouthful of fun! =)

Check out more kitchen tips at Tammy's Recipes.

Making Granola in the Crockpot

2009-02-08T15:00:00.002Z

I am always interested in recipes using the traditional in a new way. For example, making good old fashioned granola in a crock pot. Enter this post on A Year of Crockpotting blog by Stephanie who made something in her slow cooker everyday in 2008.

I decided to try it. Since I have a large slow cooker, I made a double batch. Check Stephanie's blog post for her commentary on making it at her house. I made a vegan version (used oil instead of butter), but other than that I made it almost exactly the same.

It is nice not having to stir it all the time and ending up burning it anyway. This seemed so much nicer cooking it this way. I may try my other granola recipes with much less sweetener and oil like this one. It makes for a much looser cereal and not so much clusters, but I really enjoyed it.

Crockpot Granola

5 cups rolled oats (old-fashioned oats)
1/4 cup honey (or you can use maple syrup)
1/4 cup oil
1 Tablespoon flax seeds
1/4 cup sliced almonds
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup unsweetened coconut
1/2 cup dried fruit (added after unless you like it extra chewy)

Mix all ingredients in your crockpot. Cover and vent with a chopstick (or a wooden spoon like I did). Cook on high for 3-4 hours, stirring every so often. Stephanie says if you can smell it, you should go stir it. It can burn, but it won't burn near as fast as it could in the oven. After it is done to your liking, pour out on a cookie sheet or two to cool. Put into an airtight container.

Raw Chocolate Cake

2009-02-05T12:00:00.002Z

I have tasted raw chocolate cake and it is good. From a good friend, here is her recipe for a rich treat! Oh, and by the way, the only way to eat chocolate in any dish - raw organic cacao nibs! =)

Raw Chocolate Cake

1 1/2 cup walnuts
10 dates (cut up into small pieces)
dash of salt
1/3 cup (or more) powdered organic raw cacao nibs
1/2 teaspoon vanilla (or seeds of 1 vanilla bean)
2 teaspoons water

Process walnuts and dates in food processor first. Then add salt and cacao powder. Next add the vanilla and water, mixing in between each addition. Can add more sweetener for more flavor.
Form into small cake shape on a serving plate and cover with plastic wrap and freeze for 30 minutes. Cut into small pieces and enjoy. Yummy!

One Great Way To Cook Tempeh

2009-02-03T12:00:00.006Z

Ever since my first taste of the Tempeh Reuben sandwich at the Mustard Seed Cafe, I have wanted to create it in my kitchen. I use this recipe and everyone loves it.

Tempeh is made from soy by itself or often with other grains and vegetables. If you've never had tempeh, you should try this. For those of you who used to eat meat, tempeh definitely has a "meatier" texture than say, tofu, but more crumbly than chewy seitan. Tempeh is also great crumbled for chili.

Tasty Broiled Tempeh

tempeh
mild oil
soy sauce (I use Braggs Liquid Aminos)
garlic powder
ground coriander

Since tempeh comes in flat rectangular cakes, the way to get 4 square slices for sandwiches is to lay the tempeh on the cutting board, slicing horizonally as if to slice a piece of bread into 2 even thinner slices. Now that they are laying on top of each other, simply cut the two rectangles in half (like this: ==). Or you can slice them on a bias (slant) into "fingers" for non-sandwich recipes or for wraps.

Oil a cookie sheet liberally with mild oil. After slicing the tempeh as desired, place cut side up, on oiled cookie sheet, spray/sprinkle with soy sauce, then garlic powder and coriander. Place under a hot broiler until slightly browned. Using tongs (because it could fall apart on you if you use a fork), turn once, spray/sprinkle soy sauce again and brown on second side. Now it's ready for your recipe.

My favorite tempeh recipe:
Tempeh Reubens

rye bread/pumpernickel/whole wheat bread (toasted if desired)
hot cooked tempeh (see above recipe)
warm sauerkraut
creamy salad dressing (thousand island dressing variation)
vegan swiss "cheese" on top (optional)

Layer sandwich makings in order given and top with another slice of bread on top. Alternatively, you can use a wrap instead and eat burrito style. Yummy!

Check out Tammy's Recipes for more kitchen tips.

Creamy Salad Dressing

2009-02-01T14:00:00.006Z

This is my coleslaw dressing recipe. But I've also used it for sandwiches and for dip on veggies. Use it with your own variation. Also great on tempeh reuben sandwiches!

Creamy Salad Dressing

1 cup vegan mayo (I like Vegenaise)
2 Tablespoons non-dairy milk (for thicker sauce, leave out)
2 Tablespoons apple cider vinegar or fresh lemon juice
1/2 teaspoon honey or 1 teaspoon maple syrup
3/4 teaspoon salt (I use my homemade seasoned salt)
1/4 teaspoon paprika
dash red pepper

Mix well by hand. Chill. Makes about 1 1/3 cup.

Variations:
"Ranch" Dressing - add parsley, dried onion and dried garlic
"Thousand Island" Dressing - add a bit of tomato paste/sauce and chopped dill pickle

For a great Coleslaw - chop, shred or cut thinly any amount of the following as desired: cabbage, carrots, celery, onion and other misc. chopped leftover veggies like cucumber, broccoli, zucchini, colored bell peppers, cauliflower, etc. as desired. Mix creamy salad dressing with veggies and allow to marinate for at least 30 minutes or more in the refrigerator. Mix again when serving.

The Library: A Reader's Retreat

2009-01-30T09:00:00.005Z

My family has recently enjoyed going to the library almost on a weekly basis. It's fun to see all the books (and other media) available to borrow free of charge. Even our two year old loves to play in the children's area and borrow books. For great tv free options, a library can't be beat.

My ten year old has used the "hold" option on books not in our local library, but in the same system, to be able to reserve books he wants to read. My husband likes checking out music cd's and humorous novels. I like to read non-fiction on things I'm interested in at the time. I may read some vegetarian magazines or how to organize a home (can you tell?). I have different interests that always give me something new to look up.

A great thing is that I can see what everyone in my family has checked out by checking online. Books checked out, books requested, and any fines are there for us to see without needing to call or visit the library. There's even a way for me to get a weekly update sent to my email box if I choose.

It's a wonderful extension of homeschooling. In fact, there are many books that you can just borrow instead of buying for this very purpose at libraries. There are story times and other activities available through our local library. Most (that are of any size) will have a book sale about once a year. So when it's useful to own a book, ask about these sales.

Check out your local library to see your options. You don't have to buy every book you read, or every cd you listen to, or every movie you see. Ask about inter-library loan. I've read very old books from a library all the way across the country. It's great fun and costs nothing. If you can't get to the library (due to a disability), there may be a way for you to get library items brought to you! All you have to do is ask. Check out your local library today.

The Nice Thing About Museums

2009-01-28T15:00:00.001Z

No matter what kind of museum you enjoy, there are many interesting things to see and admire. There's a bit of history in every piece. What I like most about museums is that although I like to see the exhibitions, there is nothing I desire about the upkeep related to taking care of each piece. Thanks to curators, who oversee the care these collections require, we all can enjoy history a little more.

I have likened my house to a museum sometimes to get a feel for the care I must give to keep things in order and in good condition. It matters to me the maintenance needed to take care of one more item in my "collection". When I see something in a store I like, I need to remember that unless I remove an item at home to make room for this new item, that I will only add to my daily work of having to take care of one more thing. Depending if it will help me more than it will make me work, I may consider it.

I see many beautiful things when I'm out and about. But I can much more enjoy them knowing I don't have to take care of them. Sometimes leaving them exactly where they are is key to enjoying them best.

Truffles

2009-01-15T20:00:00.003Z

A great no bake recipe that I tasted at a seminar. I know that the ingredients don't seem like much, but they are yummy. I made these the other day and shared them with my family. They confirmed what I already knew... this recipe is a keeper for sure.

Truffles

1 cup organic raisins
1 cup walnuts
1 teaspoon vanilla
3/4 teaspoon (or less) sea salt

unsweetened finely shredded coconut (optional)
sliced almonds (optional)

Process, using a food processor with S blade (or use a blender) on pulse, the first four ingredients until well mixed and chopped well. Using a very small amount of mix (it's rich), form into small balls. You can leave them as is or roll into coconut and put a slice of almond on top like I did. They are yummy either way.

Junk Mail

2009-01-14T21:00:00.003Z

Did you know about 45% of all junk mail is thrown away unopened? It's no wonder. If you, like me, have wondered what to do to cut down on the amount of uninvited mail that shows up in your mailbox, there is something you can do.

Type in "stop junk mail" on Google (or other search engine) and check out numerous websites for all kinds of tips for eliminating your unwanted mail. There are tips on how to deal with unwanted catalogs as well.

What I've found that has been helpful is to stop unwanted mail as soon as I see it coming. It takes a little effort, but they will take you off. If you have lots coming your way, make it a point to make some calls (or send postcards) 30 minutes every week until it's done.

Just state that you'd like to be taken off of their mailing lists. Be polite. If you are calling, make sure you have the mailing label in hand. If they made mistakes with your name or address, then give them the info as they wrote it. Do the same with the info if you are mailing them a request as well.

Using the same tips and guides to eliminate mail will also point ways to cut down on telemarketers and email spam as well. So, check it out.

Newspapers

2009-01-13T21:30:00.004Z

Did you know that it takes 75,000 trees every week to print the Sunday edition of the New York Times newspaper? Not every newspaper is as large as the New York Times, but consider a move toward a greener life by taking a bold step.

Try a few months buying only the weekend edition of your newspaper or cancel your subscription altogether. Yes, in some households, it may be bold, but it sure cuts out a lot of paper and the results are immediate.

We have not gotten a newspaper since the mid 1990's. Occasionally we have bought (or borrowed from a friend) the paper for classifieds or checked online for the headlines from larger national papers, but we have always been glad that we made the decision to discontinue it.

The other option is to get an online subscription to your favorite newspaper. The good news is that many magazines offer this service as well. Check out yours today!

Organizing

2009-01-10T09:00:00.001Z

As the song goes..."Oh, the weather outside is frightful..." so I've decided to do some organizing.

Being a bit of a bookworm (non-fiction), when I check out books from the library on what I'm currently interested in, I burn through them. I think I've read about every book about organizing the home that my local library owns!

One interesting tip that I gleaned from Julie Morgenstern on "Organizing from the Inside Out". When organizing, people tend to throw out things first. She says there's a method to it. She uses the acronym, S-P-A-C-E to remember the order of things.

S - Sort
P - Purge
A - Assign a Home
C - Containerize
E - Equalize

First, Sort: getting your things into categories, separating things into like items. You may find you have some paper files that need to go elsewhere or long lost projects that are outdated and no longer wanted.

Second, Purge: You can now see all you have from the sort step. Now you can decide what stays and what goes. Some may go into the trash, be moved to another location in your house or be given away and some will stay. This is the step where you may find you have 9 unused garment bags taking up space. Can you use some for dust covers for infrequently worn suits or dresses that you still want to keep? The rest you can pitch if you haven't used them for some time. Anything you don't like or can't use (or won't use) can be given away or tossed.

Third, Assign a Home: This is the step I love. You get to decide where things should go. Most people who write on this subject will tell you that you will be most organized if you put things where you use them. This applies to all rooms of the house. So remember that when you are assigning a home to all items. Most people put things where there is room and not where they should go. Assign all items to a certain spot in your home. When asked, you should be able to tell someone else where an item is without searching for it. Keep that in mind.

Fourth, Containerize: See what you have and the space you need to put it in and then you can decide what kind of containers you need to use. Just like you wouldn't need a deep drawer for only two small items, you need to make sure the items you have will fit into the appropriate container, shelf, drawer, etc. with a little "wiggle" room so things aren't stuffed in. This is the step that people often do ahead of when they should. They go buy containers without sorting and purging first. And assigning a home is very important before you go buy anything or you may be getting something that isn't appropriate. Wait to buy until after the first three steps are done. Don't forget that you may have some containers already that don't have a job yet. (Too many of us buy these because we like them and never get around to actually using them. When I'm tempted to buy something to "help" get organized, I try to think of a use for it right there at the store before I buy it. Most often I end up not buying the item at all.) Remember that measuring spaces cannot be undervalued in this step.

Fifth, Equalize: This step is the working and adjusting step. Make it work and if it doesn't when your circumstances change in 6 months, then adjust it. You've learned the steps, just go back and think through it again. Make it work for you. Once you've had organization you'll realize how much it really does the work for you. Remember to always put things away when you are done using them and it'll work like clockwork.

One interesting story: a couple had some leftover items from a recent room remodel project they did in their home. It was taking room up into their garage so they finally decided to organize it. When they went to buy a shelf to do this, they found the appropriate one to cost around $100. When the man figured out how much the actual materials were worth that they wanted to organize, he realized that they were not worth $100 total. They then easily decided to give the items away and not buy the $100 shelf in the end. When they needed a certain item in the future, they could just go and buy the piece they needed without keeping everything. So do your homework before deciding to keep even the useful things. Unless you use it quite frequently, you could be blessing someone else with it.

Self-less Victory

2009-01-01T21:30:00.001Z

Life is full of new beginnings. Yesterday is gone and tomorrow is still undiscovered.

May you be able to reach the goals that you've been working on for awhile. Sometimes the victories over things that we've been challenged with to work our hardest are the sweetest.

This time of year people make resolutions that may be broken all too soon because of unrealistic high expectations. And sometimes our goals are too low to mean anything at all.

Maybe this year we can be part of helping someone else achieve a goal that they've been working on for a good while. Doing so moves our focus from selfish to self-less.

When you think of all the resolutions that you've broken, how many of them would you have been able to succeed at had you gotten the support you needed? Think about it, really. If we help each other...Oh, the sweet victories we'd have!

Have a great year in 2009!
Shalom

Your Money Ceiling

2008-12-19T15:00:00.002Z

Sometimes saving money isn't about all those discounted prices on goods you "can't live without". Using coupons is good only for those who already have the appetite for the things they can be redeemed on.

If you suddenly found you were without money, all those decisions about which one and what color to buy of the latest gizmo would be laughable. It would be much easier to decide that it's impossible to buy, considering your current circumstances.

Ah, but you say, "I have a credit card, no problem". The fake money ceiling of credit makes you feel like the sky is the limit. In actuality, your real money ceiling is much lower, for some very very low. Nothing like realizing that it's right above your nose. You have no room to budge.

What I'm talking about makes sense to some of you. Then there are those of you who have been "playing the Pharaoh"...living in denial (the Nile). If you really live within your means (less than your income), then this makes total sense, does it not?

You've probably heard a famous person say "I've been fat and I've been slim...Slim is better." Well I say, "I've been in debt and I've been debt free...Debt free is much much better!" There's nothing like knowing that you owe no one...for anything. Your whole mindset changes and you can sleep at night.

I realized recently that after 4 months in the US with no work for my husband, that we may be in for more belt tightening. Times are tough for those out of work. I can relate.

What I challenge everyone to do is to reconsider the things you want and only consider those that you need. Who knows, maybe your situation will take a downturn before you know it. What are you going to do? Where's your emergency fund?

Better Butter

2008-12-13T21:35:00.006Z

Recently I attended a seminar based on a vegan diet that uses a high percentage of raw foods in their diet. I gleaned a few recipes that I'd like to share with you. This one is very tasty and one that most people would want a substitute for when going vegan. There is Earth Balance that I've used before, but this one is raw and can be made at home - two things I love!

This recipe is from "Eating Without Heating".

Better Butter

1/2 cup pine nuts
1 Tablespoon fresh squeezed lemon juice
2 Tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 cup water
1 teaspoon Udo's Oil (if available)
1/2 cup coconut oil

Blend all together except the coconut oil until smooth. Add more water if needed. Add the coconut oil and blend again. Chill in refrigerator or freezer.

For more kitchen tips, visit Tammy's Recipes.

Shannon's Raw Veggie Wrap and Raw Sweet Snack

2008-12-12T09:00:00.004Z

Shannon's raw vegan food idea/recipe is a great veggie idea and a "cookie" idea. Thanks, Shannon.

Shannon said...

My favorite snack... I slice jicama, carrot, avocado, red pepper, and whatever other veggies I have on hand. Place in a bowl and sprinkle with grated ginger and sunflower seeds, and then squeeze half a lemon over it. Wrap it all up in butter lettuce leaves. Yum!

My other idea... is to stack a dried apricot with a whole, raw almond. The two eaten together is like a cookie!