December 7, 2009
My favorite features:
1. Has recipes divided into the four seasons using the fresh produce available.
2. Everything is Healthy.
3. The index is search able by ingredient particularly by vegetable. For example there are 13 recipes using Kale, 11 with lemons, 5 with parsnips, 9 for Quinoa, 20 with tomatoes and the list goes on
4. Recipes call for few ingredients and are simple
5. The intro has some great info.
We have tried the cookies and the Pad Thai and are trying more this week- black bean burgers and shepherds pie.
Available on AMAZON HERE
2 bananas, mashed
1/4 cup canola oil (I used melted Unrefined Coconut Oil)
1/4 cup Maple Syrup
1/2 tsp vanilla extract
1 cup rolled oats
2/3 c brown rice flour ( I used whole wheat)
1/4 tsp baking soda
1/2 cup shredded unsweetened coconut
pinch of sea salt
1/4 cup chocolate chips (or raisins, carob chips etc.)
Preheat oven to 350. F
In medium bowl or stand mixer combine bananas, oil, syrup and vanilla. Mix until combined well and banana is well mushed. In a separate bowl mix together, oats, flour, baking soda, coconut and salt. Add to the banana mixture and lightly mix until just combined (do not over stir.) Fold in Chocolate Chips.
Place on baking sheet lined with parchment paper or silicone baking sheet. Bake for 14-15 minutes until golden brown. Remove from oven and place cookies on wire rack.
Makes about 1 1/2 dozen (we doubled it).
September 25, 2009
August 10, 2009
August 2, 2009
This was great- I don't think we'll ever buy ketchup again. It's so much cheaper to make your own.
1- 4 ox can tomato paste
1- 4 oz can water
1/3 c Honey
1 Tb Molasses
1 tsp Apple Cider Vinegar
1 tsp Onion Powder
1 tsp Salt
Mix in a bowl. If you want to fill a Ketchup bottle then double this recipe.
BTW: I recently found these blogs and can't wait to try out some new recipes
July 28, 2009
4 cloves Garlic
July 23, 2009
Thank you to Courtney for introducing me to these.
Step 2: Pick a sandwich spread --mayonaise, vegenaise, soy mayo substitute, pesto; spread it on a couple of slices of whole wheat bread. Layer on the veggies. Everyone gets to pick what they want on their sandwich. If they don't want it on their sandwich, they get to try it anyways-just one bite. Just make sure they have something to dip it in. Top off your sandwich with some salt and pepper, and a squeeze of lime.
Step 3: Eat it. yumm.
Then make another one and eat it too. Its ok, its just vegetables.
My girls really do actually eat this, they call it the "begetable sandwich". Its funny though because the vegetables they want usually changes each time we have it. And sometimes they want to pick their sandwich apart and eat it bit by bit seperately, thats ok too.
Also, we like veggies in a tortilla or pita with hummus. Delish!
Eat more fresh veggies! They supply your body with enzymes that help you digest your food, anti-oxidants to stop cancer causing free radicals, lots of vitamins and minerals, and fiber to maintain a healthy digestive system.
July 19, 2009
(the bag is to hide my messy counter)
2 C Rice Milk
2 Handfuls Spinach
2 Tb Peanut Butter
2 Tb Honey
2 to 3 Frzn Bananas
Small Handful Chocolate or Carob Chips
Blend all ingredients in Blender.
July 6, 2009
Bulgar Stuffed Cabbage
½ cup cooked bulgar or Couscous
1 head cabbage (remove tough outer leaves)
2 tsp olive oil
1 red onion, chopped
1 red pepper, chopped
4 oz sliced mushrooms (optional)
1 zucchini (sliced)
½ tsp basil
½ tsp salt
¼ tsp thyme
¼ tsp pepper
1 egg white
2 tsps lemon juice
1 can 8oz tomato sauce
Serve with Rye bread and Green Salad
Prep 25 minutes, cooking 1 hour
Serves 4 Adults
- Cook couscous or bulgar and set aside
- Place cabbage in boiling water for about two minutes, then remove four leaves, repeat until you have 12 leaves
- Heat oil in skillet over moderate heat and sauté onion, red pepper, and mushrooms, sauté 5 min
- Stir in zucchini and cook for a few more minutes, until tender
- Remove from heat add to couscous, stir in lemon juice and egg white
- Stuff each cabbage leave like a burrito with the filling
- Preheat oven to 400 degrees. Place rolls in baking dish, then spread tomato paste along top.
- Cover with aluminum foil and cook 25 min, remove foil and cook 10 more minutes
P.S. The leftover cabbage was really good in stir-fry the next day.
June 26, 2009
To Buy Organic (the numbers to the side show the percentage of washed fruit that still contains pesticides):
- Nectarines – 97.3%
- Celery – 94.5%
- Pears – 94.4%
- Peaches – 93.7%
- Apples – 91%
- Cherries – 91%
- Strawberries – 90%
- Imported Grapes – 86%
- Spinach – 83.4%
- Potatoes – 79.3%
Probably Okay to Buy Conventional:
- Sweet Peas
Notice that most of the ones that are not so scary to eat conventional are those with tough skins. So, that's probably a good rule of thumb, if it's protected by inedible skin, save the money and buy conventional. Then spend your savings on good organic raspberries!
Here is the Recipe:
Mix the following in a large bowl:
3 1/2 cups old fashioned oats - not the 1 minute kind
June 1, 2009
May 6, 2009
2 cups Rice
2 cups cooked beans (refried, black, Kidney)
1 yellow Onio, diced finely
1 cup Corn
Spices; Taco Seasoning, Cumin, Salt
While rice is cooking prepare your beans. First saute your onion in a little olive oil, can add in garlic too. Add your beans, corn, about 1/4 cup water and spices to taste. Heat through.
Tacos fixing can include:
diced bell peppers
chopped red cabbage (optional)
This is one of our favorite breakfast cereals. It is made with whole grain wheat and toasted flax, one variety comes with dried Berries.
We toasted some flax seeds to add to cereal so we could make our own version of Uncle Sam's.
1. Set the oven to 350 degrees, spread your flax evenly onto a baking sheet.
2. Bake 4-5 minutes, stirring occasionally.
3. Let cool and store in a jar.
April 20, 2009
April 18, 2009
Secondly, as we are trying to cut back on our peanut butter consumption I have been trying to introduce my girls to new flavors of nuts and seeds. This is fast becoming a favorite- Sunflower Seed Butter. It is really spreadable even though it is refrigerated after you open it.
I was able to find both of these at our grocery store, Hy-vee, in their awesome Health Food market.
I wish I could take credit for this amazing recipe, but I found it HERE.
1/2 to 1 cup water
1 cup vanilla Rice milk
(or use plain and add 1 tsp vanilla)
2 large Tbsp. Orange Juice Concentrate
2 Big Handfuls of Spinach (or more)
2+ Cups Frozen Peaches
Put in blender and Puree to your hearts content. Enjoy.
March 31, 2009
I was at the grocery store when I noticed a display case of strawberries marked down to 75 cents per pound. I grabbed 4 and on the way home pondered what to do with my bounty. I decided to try dehydrating them.
March 13, 2009
Dr. Fuhrman, who wrote the book "Eat to Live" suggests that each adult eat 1 lb of leafy greens a day. Knowing we can't eat an elephant all at once, we have been taking it one bite or one drink at a time.
I have read up on the fancy $400 blenders, but haven't been able to swallow it yet. So far our Kitchen-Aid blender has done great. Just don't get too impatient and let it blend for a while, sometimes you may need to add more liquid (water, fruit juice, rice milk).
Here are some of our favorite recipes so far.
This first one is what I like to call the beginner smoothie- once you think this one tastes good, it is time to move on to more advanced smoothies.
2 cups of frozen mixed berries (blueberries, raspberries, blackberries etc.)
1-2 cups frozen spinach
liquid as needed
Start with frozen spinach then move on to fresh. The fresh has a stronger flavor.
1/2 head of romaine lettuce
1 cup pineapple (I used canned with it's own juice)
1 large mango (I used frozen chunks)
1 cup pineapple (I used canned)
1 frozen banana
2 sticks of celery
1 handful of greens (whatever you like)
1 peeled orange with pith removed
1 apple cored
3 sticks celery
2 handfuls of fresh spinach
1 cup ice cubes
P.S. A good smoothie is said to be 60% fresh fruit and 40% greens- so go ahead and experiment.
January 12, 2009
Western Grains Casserole
(taken from the Feel Good Cook book which adapted it from the "Nut Tree Restaurant" in Vacaville, CA)
When we made this I halved the recipe, then it made 4-6 large servings.
4 cups brown rice
1 cup of grains (whole wheat, barley, rye or other whole grain or mixture of grains)
10 cups of water
2-4 cans of cut green beans (drained and rinsed)
1/2 c whole wheat flour
3 cups water
1 tsp. salt
3 Tb. healthy mayo (Vegenaise)
Pepper to taste
Steam grains and water in rice cooker. Combine gravy ingredients in a small saucepan and simmer until thick and bubbly, stirring to prevent scorching. When grains are cooked (about 30 min) fold in green beans and gravy mixture. Optional: sprinkle top with Parmesan cheese before serving.
Our personal thoughts: we wanted more green beans, I think it would work with an even higher ratio of grains to rice, the original recipe didn't call for pepper
This was a good compliment with the rice dish.
4-6 boneless skinless chicken breasts, thawed (we actually used skinless thighs)
1 large onion, cut into thin wedges (like whole orange segments)
2-3 large carrots, diced
2-3 stalks of celery, diced
1/2 c whole wheat flour
3 cups warm water
1/2 Tb salt
1 lemon juiced
1 Tb each of honey, onion powder, and basil
Saute chicken and vegetables in olive oil in a large skillet (may need to add a cup of water to help keep chicken from sticking and aid in cooking the chicken). Meanwhile, blend sauce ingredients and when chicken is done pour over. Simmer until bubbly. Serve over brown rice.