A few weeks ago, for mother's day, I cooked dinner for my mom and grandma. My mom's favorite dish is non-vegetarian, so I'm only going to share the sides with you.
This first one is very modify-able. I don't have a title for it, since I made it up.
Quinoa with chick peas and tomatoes:
1 can diced tomatoes in juice (no salt added)
1 can chick peas, drained and rinsed (or if you want, dried and soaked appropriately)
1 c. water
2/3 c. quinoa
salt and pepper to taste
parsley to taste
In a medium saucepan, combine the tomatoes, water, and chick peas. Bring to a boil, and add quinoa. Cook quinoa according to the package directions. Add salt, pepper, and parsley (if desired). Eat.
Some variations:
-Use ro-tel and black beans instead of regular tomatoes and chick peas
-Add other vegetables
-Sub any bean you want for chick peas.
-Use veggie broth instead of water
The other side was a salad, and it was only fun because of the spiralizer I used to make it.
Summer Squash Salad:
1 zucchini
1 yellow squash
~1 tbsp lemon juice
~1/2 - 1 tbsp olive oil
Fresh mint
I used a spiralizer to cut the squash, but you could use a vegetable peeler instead if you want. I cut the zucchini into angel hair pasta style pieces, and I used the wider, ribbon setting for the yellow squash. Cut the mint leaves over the squash, and toss with lemon juice and olive oil to taste. It's kinda weird, but kinda good.
I'll work on posting pictures later. Enjoy!
Thursday, May 21, 2009
Wednesday, March 4, 2009
Carrot and Coriander Soup
This is a recipe I've made a few times, and I love it. My dad said it tasted "vegetable-y," but everyone else who has had it liked it. I got the recipe off of the BBC Food website, but I have since altered it some. The first time I made it, it was a "cleaning out my fridge before I move back to the states" dinner party, and I served it with apple raspberry crisp and raw ginger ice cream (cashew based). Since the latter is not allowed on the Daniel Fast, I'll save the recipe for another day.
Carrot and Coriander Soup
Ingredients:
1 tbsp vegetable oil (olive oil works fine)
1 onion, sliced
1 sweet potato, sliced (like you're making mashed potatoes)
1 lb carrots, sliced (I used about 6)
1 tsp ground coriander
4 c. veggie stock
large bunch fresh coriander (or for you non-Brits, cilantro), roughly chopped
salt and freshly ground black pepper
Directions:
1. Heat the oil in a large soup pan, and add the onions. Cook until they start to soften. Add the ground coriander, and give it another stir or two.
2. Add the carrots and sweet potato, and add the veggie stock.
3. Bring to a boil, reduce heat, and simmer for about 10-20 minutes, or until the carrots and sweet potato are tender.
4. Using a hand/immersion blender, blend the soup until you are happy with the consistency. You can do this in a regular blender, but be careful of the steam.
5. Add the chopped coriander/cilantro, and serve.
When I blend it, I add the cilantro first, and then blend, so I don't have to chop it as much by hand first.
This soup is freezable, too!
Enjoy!
Carrot and Coriander Soup
Ingredients:
1 tbsp vegetable oil (olive oil works fine)
1 onion, sliced
1 sweet potato, sliced (like you're making mashed potatoes)
1 lb carrots, sliced (I used about 6)
1 tsp ground coriander
4 c. veggie stock
large bunch fresh coriander (or for you non-Brits, cilantro), roughly chopped
salt and freshly ground black pepper
Directions:
1. Heat the oil in a large soup pan, and add the onions. Cook until they start to soften. Add the ground coriander, and give it another stir or two.
2. Add the carrots and sweet potato, and add the veggie stock.
3. Bring to a boil, reduce heat, and simmer for about 10-20 minutes, or until the carrots and sweet potato are tender.
4. Using a hand/immersion blender, blend the soup until you are happy with the consistency. You can do this in a regular blender, but be careful of the steam.
5. Add the chopped coriander/cilantro, and serve.
When I blend it, I add the cilantro first, and then blend, so I don't have to chop it as much by hand first.
This soup is freezable, too!
Enjoy!
Sunday, March 1, 2009
Daniel Fast
During this Lenten season, I know some people who are doing the Daniel Fast (eating like Daniel -- fruits, veggies, legumes, and whole grains, but no sweeteners, refined/processed products or leavened bread. Basically it's the diet that I want to have in the long run. I'm going to be doing some research on the Daniel Fast, and I'll do my best to add some Daniel Fast friendly recipes over the next few days/weeks.
Stay tuned!
Stay tuned!
Monday, February 9, 2009
The ball has been dropped.
I've tried new recipes since January 6th, but I have not posted them. Stay posted -- I promise I will.
Tuesday, January 6, 2009
Beets -- they're nature's candy don'tcha know!
Beets are an amazing root vegetable. You can juice raw beets, blend them in smoothies, roast them, or boil them, and they always provide an incredible color to your dish. Tonight, I had a pink dinner, because I ate beets with quinoa (which is a complete protein).
Here's the recipe:
Beetroot, Orange Kissed (from The Boxing Clever Cookbook by Jacqui Jones and Joan Wilmot):
1 lb beetroot (about 2 cups), scrubbed but not topped and tailed
1 tbsp butter or margerine (could probably cut this down to 1/2 tbsp)
1/2 tsp cornstarch
1/2 c. orange juice
2 tbsp brown sugar (could probably use maple syrup or other sweetener, or even leave it out completely)
1/4 tsp ground ginger
Salt and pepper to taste
2 tbsp raisins (optional)
1. Place beetroot in a saucepan with cold, salted water (leave on the tail, and at least 1" of the top). Bring to a boil, cover the pan, reduce the heat and simmer for about 1 hr, or until cooked.
2. Drain, allow the beets to cool, peel and slice to bite-sized pieces. This will stain your fingers.
3. In a saucepan, over medium heat, melt the butter or margerine, and add the cornstarch, orange juice, brown sugar, ginger, salt and pepper. Stir continuously until thick. (I think things thicken up faster if you heat all the ingredients and then add the cornstarch. Just be careful not to let the cornstarch make your sauce clumpy if you do it that way.)
4. Add the beetroot and raisins to the sauce, and heat through.
Garnish with strips of orange peel if you would like.
I served my beets with quinoa that I had cooked according to the package directions, except I used 1 cup of water and 1 cup of orange juice to 1 c. quinoa, rather than all water. I also added a little bit of ginger. The quinoa could have used some more oomph. Adding a sauteed onion would have been nice, and some shredded carrot couldn't have hurt.
Here's the recipe:
Beetroot, Orange Kissed (from The Boxing Clever Cookbook by Jacqui Jones and Joan Wilmot):
1 lb beetroot (about 2 cups), scrubbed but not topped and tailed
1 tbsp butter or margerine (could probably cut this down to 1/2 tbsp)
1/2 tsp cornstarch
1/2 c. orange juice
2 tbsp brown sugar (could probably use maple syrup or other sweetener, or even leave it out completely)
1/4 tsp ground ginger
Salt and pepper to taste
2 tbsp raisins (optional)
1. Place beetroot in a saucepan with cold, salted water (leave on the tail, and at least 1" of the top). Bring to a boil, cover the pan, reduce the heat and simmer for about 1 hr, or until cooked.
2. Drain, allow the beets to cool, peel and slice to bite-sized pieces. This will stain your fingers.
3. In a saucepan, over medium heat, melt the butter or margerine, and add the cornstarch, orange juice, brown sugar, ginger, salt and pepper. Stir continuously until thick. (I think things thicken up faster if you heat all the ingredients and then add the cornstarch. Just be careful not to let the cornstarch make your sauce clumpy if you do it that way.)
4. Add the beetroot and raisins to the sauce, and heat through.
Garnish with strips of orange peel if you would like.
I served my beets with quinoa that I had cooked according to the package directions, except I used 1 cup of water and 1 cup of orange juice to 1 c. quinoa, rather than all water. I also added a little bit of ginger. The quinoa could have used some more oomph. Adding a sauteed onion would have been nice, and some shredded carrot couldn't have hurt.
Monday, January 5, 2009
Breakfast
Healthy eating isn’t just about dinner. In fact, mom was right when she told you that breakfast is the most important meal of the day. Breakfast provides you with energy for your morning, and it also sets the tone for your day. If you start your day with a healthy breakfast, chances are you’ll be less likely to slip up with junk food later on in the day (this is true for me, anyway).
I’ve heard all sorts of excuses why people don’t eat breakfast from “I don’t have time,” to “I’m just not hungry yet.” If either of those excuses are true for you, here’s a solution: fruit. Fruit is fantastic. It comes in its own packaging, it’s easy on the go, and it takes little to no preparation. If you have a little more time, or inclination, however, fruit smoothies are an even better way to go. Fruit smoothies are fantastic because you can add superfoods to them to give you more bang for your buck.
When I make breakfast, I prefer a green smoothie to just about anything else. A green smoothie is simply a fruit smoothie with leafy greens added to it. I try to rotate my greens, but usually I use spinach or kale. You can also use chard, mustard greens, parsley, the tops of carrots, beets and turnips, or any other leafy green (you can even add other veggies, like celery for added nutritional power). Green powders also work great for when you don’t have fresh greens on hand, or if they become very expensive. Green powders are a great way to incorporate algae like spirulina and chlorella. When you start making green smoothies, I recommend that you start with a 2:1 fruit to greens ratio. If it’s not sweet enough for your taste, add some more fruit. As you grow accustomed to the taste, you can add more greens, or cut down on the fruit, or both. I also like to add a tablespoon or two of ground flax seed to my smoothie.
Why are green smoothies so great, you ask? Well, take a blueberry-banana smoothie for example. Without the greens or flax seeds, the smoothie is healthy, but not a powerhouse of nutrition by any means. However, when you add the greens and flax seed, the nutritional value skyrockets. Plus, according to http://www.nutritiondata.com, the green smoothie with the added flax seeds is only 110 more calories than the fruit alone.
Check out these images from the Nutrition Data website:
Here are some of my favorite green smoothie combinations:
Blueberry, banana, greens (turns purple, so you can disguise the greens from anyone who doesn’t know)
Strawberry, banana, greens, orange juice (turns a really gross color brown, but it’s delish!)
Mango, banana, spinach
Mango, lime, coconut water, spinach
Beets, pear, spinach, coconut milk, apple juice (it sounds very strange, but it’s really good)
Try whatever combinations you normally would, but add some veggies, and you’re on your way to an awesome start to your day.
Friday, January 2, 2009
January 2
The Plan: Curly kale and tofu with toasted sesame seeds served with coconut rice.
From The Green Foods Bible by David Sandoval:
"Kale is by far one of the healthiest greens for your bones. One cup of cooked kale contains whopping amounts of vitamin K, a nutrient that helps support healthy bone formation. This leafy green vegetable also contains manganese, which promotes bone density, and it is also high in calcium. Kale is the top leafy green source of the carotenoids lutein and zeaxanthin, which promote eye health."
Kale is also good raw. Try slicing the leaves into very thin strips, and massaging them with lemon juice, some olive oil, and a little bit of sea salt. It helps soften the leaves much like steaming does. Raw kale salads are great with avocado, too. In the summer, you'll probably see my favorite kale salad: massaged kale with avocado, pine nuts, tomato, and raw corn.
The Recipes:
Kale and tofu with toasted sesame seeds:
1 1/4 tsp sesame oil
2 garlic cloves, crushed
2 cups curly kale, cut into fine strips
~2/3 c. vegetable broth
2 tsp soy sauce (or more)
1 1/4 tsp sesame seeds, toasted
1 block extra firm tofu
turmeric
cumin
coriander
Hours in advance (even the night before), drain and press your tofu. Chop the block into bite sized cubes, and marinate the pieces in veggie broth, soy sauce, and a mix of spices as desired -- like the turmeric, cumin and coriander. (I used chinese five spice, and I didn't marinate the tofu long, so mine ended up pretty tasteless, but I imagine it would be delicious had I thought to marinate my tofu ahead of time)
Toast the sesame seeds in a dry pan. Stir frequently to keep them from burning.
In a pan, heat the oil, add the garlic and saute briefly. Add the tofu and marinade. Cover, and let the tofu steam/stir fry, stirring occasionally until the liquid has boiled off/been absorbed.
Add slightly more veggie stock, and the curly kale. Cover, and let it steam for a few minutes (no more than 5 mins) until the kale has wilted.
Serve with the toasted sesame seeds sprinkled on top.
Coconut Rice:
Cook rice according to the directions, but instead of water, use half veggie stock, and half coconut milk. For this particular batch, I added turmeric and cumin to go with the theme of the meal. Yum yum!
From The Green Foods Bible by David Sandoval:
"Kale is by far one of the healthiest greens for your bones. One cup of cooked kale contains whopping amounts of vitamin K, a nutrient that helps support healthy bone formation. This leafy green vegetable also contains manganese, which promotes bone density, and it is also high in calcium. Kale is the top leafy green source of the carotenoids lutein and zeaxanthin, which promote eye health."
Kale is also good raw. Try slicing the leaves into very thin strips, and massaging them with lemon juice, some olive oil, and a little bit of sea salt. It helps soften the leaves much like steaming does. Raw kale salads are great with avocado, too. In the summer, you'll probably see my favorite kale salad: massaged kale with avocado, pine nuts, tomato, and raw corn.
The Recipes:
Kale and tofu with toasted sesame seeds:
1 1/4 tsp sesame oil
2 garlic cloves, crushed
2 cups curly kale, cut into fine strips
~2/3 c. vegetable broth
2 tsp soy sauce (or more)
1 1/4 tsp sesame seeds, toasted
1 block extra firm tofu
turmeric
cumin
coriander
Hours in advance (even the night before), drain and press your tofu. Chop the block into bite sized cubes, and marinate the pieces in veggie broth, soy sauce, and a mix of spices as desired -- like the turmeric, cumin and coriander. (I used chinese five spice, and I didn't marinate the tofu long, so mine ended up pretty tasteless, but I imagine it would be delicious had I thought to marinate my tofu ahead of time)
Toast the sesame seeds in a dry pan. Stir frequently to keep them from burning.
In a pan, heat the oil, add the garlic and saute briefly. Add the tofu and marinade. Cover, and let the tofu steam/stir fry, stirring occasionally until the liquid has boiled off/been absorbed.
Add slightly more veggie stock, and the curly kale. Cover, and let it steam for a few minutes (no more than 5 mins) until the kale has wilted.
Serve with the toasted sesame seeds sprinkled on top.
Coconut Rice:
Cook rice according to the directions, but instead of water, use half veggie stock, and half coconut milk. For this particular batch, I added turmeric and cumin to go with the theme of the meal. Yum yum!
Thursday, January 1, 2009
Week 1: January 1 - 3
The Plan:
Rice and Black-eye Pea Soup with cornbread muffins
On New Year's Day, it is traditional to eat black-eyed peas for good luck for the coming year. According to wikipedia:
"The "good luck" traditions of eating black-eyed peas on New Year's Day are recorded in the Babylonian Talmud (compiled ~500 CE), Horayot 12A: "Abaye [d. 339 CE] said, now that you have established that good-luck symbols avail, you should make it a habit to see Qara (bottle gourd), Rubiya (black-eyed peas, Arabic Lubiya), Kartei (leeks), Silka (either beets or spinach), and Tamrei (dates) on your table on the New Year." A parallel text in Kritot 5B states that one should eat these symbols of good luck. The accepted custom (Shulhan Aruh Orah Hayim 583:1, 16th century, the standard code of Jewish law and practice) is to eat the symbols. This custom is followed by Sepharadi and Israeli Jews to this day. The first Sepharadi Jews arrived in Georgia in the 1730s and have lived there continuously since. The Jewish practice was apparently adopted by non-Jews around the time of the Civil War.
The Recipes:
Rice and Black-Eye Pea Soup: (adapted from Cookshelf Soups by Carole Clements)
9 oz. dried black-eyed peas
1 tbsp. olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1 small red bell pepper, finely chopped
1/2 tsp. fresh thyme leaves, or 1/4 tsp. dried thyme
1 bay leaf
4 cups vegetable stock
1/2 c. brown rice
- Soak the beans according to the package directions, but do not cook them. Drain and rinse the beans. Put them in a saucepan with enough cold water to cover them, and bring it to a boil. Let the beans boil for 10 minutes, and then remove from the heat. Drain, and rinse well.
- Heat the oil in a large saucepan over medium heat. Add the onion, and cook for 3-4 minutes, stirring frequently, until just softened. Add the other veggies, and cook for an additional 2 minutes.
- Add the beans, thyme, bay leaf, stock, and water. Bring it to a boil, reduce heat, cover, and simmer gently, stirring occasionally, for 1 hour, or until the beans are just tender.
- Stir in the rice, and season with salt and pepper, if needed. Continute cooking for 30 mins, or until the beans and rice are tender.
*Notes: I didn't read the recipe very well when I made this, and I thought it could have been better. First, I cooked the beans completely before adding them to the soup, so by the time the rice was done, the beans were overdone, and not as flavorful as they could have been. Also, I didn't add any salt to it at all, so each bowl was seasoned according to the eater's taste. Mine was pretty bland. It could have used more thyme, and I could hardly taste the onion or garlic. Perhaps a better stock would have made all the difference. If you know your veggie stock is on the bland side, you could either add more onion/garlic, or use some onion powder when you add the rice and salt.
Vegan Cornbread Muffins: (adapted from the Moosewood Cookbook by Mollie Katzen)
1 Tbsp. honey
1 c. soy milk (or rice, almond, or hemp milk) + 1 Tbsp. vinegar
1/3 c. unsweetened applesauce
1 c. yellow corn meal
1 c. whole wheat pastry flour
3 Tbs. vegetable oil
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
- Beat together the honey, soy milk, vinegar and applesauce.
- Mix well together all dry ingredients.
- Combine all ingredients, including oil, and mix well.
- Spoon into greased muffin tins, and bake at 425 degrees F for 10 minutes, or until a toothpick/knife inserted into the center muffin comes out clean.
*Notes: I forgot the salt, and it definitely needed it. Also, you could potentially add a smidge more oil, and it would help the muffins stay moist. These muffins would be good with soup over them, or with more honey. I cut the honey down because I used applesauce instead of an egg, so I didn't think the sweetener was necessary. I still don't think I'd use a full 1/4 cup, but I'd use a little more than I did.
Rice and Black-eye Pea Soup with cornbread muffins
On New Year's Day, it is traditional to eat black-eyed peas for good luck for the coming year. According to wikipedia:
"The "good luck" traditions of eating black-eyed peas on New Year's Day are recorded in the Babylonian Talmud (compiled ~500 CE), Horayot 12A: "Abaye [d. 339 CE] said, now that you have established that good-luck symbols avail, you should make it a habit to see Qara (bottle gourd), Rubiya (black-eyed peas, Arabic Lubiya), Kartei (leeks), Silka (either beets or spinach), and Tamrei (dates) on your table on the New Year." A parallel text in Kritot 5B states that one should eat these symbols of good luck. The accepted custom (Shulhan Aruh Orah Hayim 583:1, 16th century, the standard code of Jewish law and practice) is to eat the symbols. This custom is followed by Sepharadi and Israeli Jews to this day. The first Sepharadi Jews arrived in Georgia in the 1730s and have lived there continuously since. The Jewish practice was apparently adopted by non-Jews around the time of the Civil War.
These "good luck" traditions date back to the U.S. Civil War. Union troops, especially in areas targeted by General William Tecumseh Sherman, would typically strip the countryside of all stored food, crops, and livestock and destroy whatever they couldn't carry away. At that time, Northerners considered "field peas" and corn suitable only for animal fodder, and as a result didn't steal or destroy these humble foods. Many Southerners survived as a result of this mistake.[1]"
The Recipes:
Rice and Black-Eye Pea Soup: (adapted from Cookshelf Soups by Carole Clements)
9 oz. dried black-eyed peas
1 tbsp. olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1 small red bell pepper, finely chopped
1/2 tsp. fresh thyme leaves, or 1/4 tsp. dried thyme
1 bay leaf
4 cups vegetable stock
1/2 c. brown rice
- Soak the beans according to the package directions, but do not cook them. Drain and rinse the beans. Put them in a saucepan with enough cold water to cover them, and bring it to a boil. Let the beans boil for 10 minutes, and then remove from the heat. Drain, and rinse well.
- Heat the oil in a large saucepan over medium heat. Add the onion, and cook for 3-4 minutes, stirring frequently, until just softened. Add the other veggies, and cook for an additional 2 minutes.
- Add the beans, thyme, bay leaf, stock, and water. Bring it to a boil, reduce heat, cover, and simmer gently, stirring occasionally, for 1 hour, or until the beans are just tender.
- Stir in the rice, and season with salt and pepper, if needed. Continute cooking for 30 mins, or until the beans and rice are tender.
*Notes: I didn't read the recipe very well when I made this, and I thought it could have been better. First, I cooked the beans completely before adding them to the soup, so by the time the rice was done, the beans were overdone, and not as flavorful as they could have been. Also, I didn't add any salt to it at all, so each bowl was seasoned according to the eater's taste. Mine was pretty bland. It could have used more thyme, and I could hardly taste the onion or garlic. Perhaps a better stock would have made all the difference. If you know your veggie stock is on the bland side, you could either add more onion/garlic, or use some onion powder when you add the rice and salt.
Vegan Cornbread Muffins: (adapted from the Moosewood Cookbook by Mollie Katzen)
1 Tbsp. honey
1 c. soy milk (or rice, almond, or hemp milk) + 1 Tbsp. vinegar
1/3 c. unsweetened applesauce
1 c. yellow corn meal
1 c. whole wheat pastry flour
3 Tbs. vegetable oil
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
- Beat together the honey, soy milk, vinegar and applesauce.
- Mix well together all dry ingredients.
- Combine all ingredients, including oil, and mix well.
- Spoon into greased muffin tins, and bake at 425 degrees F for 10 minutes, or until a toothpick/knife inserted into the center muffin comes out clean.
*Notes: I forgot the salt, and it definitely needed it. Also, you could potentially add a smidge more oil, and it would help the muffins stay moist. These muffins would be good with soup over them, or with more honey. I cut the honey down because I used applesauce instead of an egg, so I didn't think the sweetener was necessary. I still don't think I'd use a full 1/4 cup, but I'd use a little more than I did.
Staples
Some staples you should have around for healthy cooking (or at least for these recipes) are as follows:
Baking items:
Flour (whole wheat, all-purpose, pastry (whole wheat, and regular), or GF flour if you require it)
Baking soda
Baking powder
Cornstarch
Sugar*
Vanilla
Cinnamon
Nutmeg
Ginger
Margerine/butter
Pantry Items:
Dried fruit (unsweetened): apricots, dates, etc.
Raw nuts and seeds: almonds, cashews, walnuts, sunflower seeds
Flax seed
Honey or Agave Nectar, or both.
Olive oil
Vegetable oil
Apple cider vinegar
Herbs and spices -- buy them as you need them in a recipe, and you'll have them for future use. Or, if you're not sure if you like the seasoning called for, you can get a small amount in the bulk section of some grocery stores.
Fresh foods to always have on hand:
Leafy greens: spinach, lettuce, kale, arugula (rocket), etc
Your favorite in season fruits and veggies (esp. those that take little or no prep work)
Veggie staples: carrots, celery, onion, garlic
Frozen fruits are good to have also, especially if you make smoothies
* Sugar is not actually a necessary staple. There are lots of sugar substitutes to use in baking, but you'll notice that I will use sugar sparingly in my recipes. I'm trying to cut out refined sugar, so I'll try to use other sweeteners.
Baking items:
Flour (whole wheat, all-purpose, pastry (whole wheat, and regular), or GF flour if you require it)
Baking soda
Baking powder
Cornstarch
Sugar*
Vanilla
Cinnamon
Nutmeg
Ginger
Margerine/butter
Pantry Items:
Dried fruit (unsweetened): apricots, dates, etc.
Raw nuts and seeds: almonds, cashews, walnuts, sunflower seeds
Flax seed
Honey or Agave Nectar, or both.
Olive oil
Vegetable oil
Apple cider vinegar
Herbs and spices -- buy them as you need them in a recipe, and you'll have them for future use. Or, if you're not sure if you like the seasoning called for, you can get a small amount in the bulk section of some grocery stores.
Fresh foods to always have on hand:
Leafy greens: spinach, lettuce, kale, arugula (rocket), etc
Your favorite in season fruits and veggies (esp. those that take little or no prep work)
Veggie staples: carrots, celery, onion, garlic
Frozen fruits are good to have also, especially if you make smoothies
* Sugar is not actually a necessary staple. There are lots of sugar substitutes to use in baking, but you'll notice that I will use sugar sparingly in my recipes. I'm trying to cut out refined sugar, so I'll try to use other sweeteners.
About this Blog
This blog is my attempt to eat healthy foods, mostly in season, primarily vegan, but at least vegetarian, without blowing my food budget for the whole of 2009.
I am not a dietician, a doctor, or a health professional of any kind, and this is not a "diet" blog.
This blog is merely to share my recipes as I make them, and I will occasionally share some nutritional tidbit that I find interesting. Most of my recipes are from other sources, but since I have a hard time following recipes, the recipes will change slightly between the book and this blog.
I have had an interest in nutrition for some time, and I love reading books on the subject. My goal is to do some fantastic menu planning so that when I grocery shop, I can shop for ingredients that will serve more than one recipe throughout the week. I'll likely plan my recipes based on what is in the grocery store ads and in coupons. I'll be posting recipes mostly for evening meals, but from time to time, I'll post breakfast and lunch ideas. Or, if I come across a great veggie dip recipe, I'll share that.
Please comment on the recipes and tell me how you like them, or how you would make them better/healthier/etc. I'm always open to suggestions on how to make this blog better for you, my readers.
Enjoy!
I am not a dietician, a doctor, or a health professional of any kind, and this is not a "diet" blog.
This blog is merely to share my recipes as I make them, and I will occasionally share some nutritional tidbit that I find interesting. Most of my recipes are from other sources, but since I have a hard time following recipes, the recipes will change slightly between the book and this blog.
I have had an interest in nutrition for some time, and I love reading books on the subject. My goal is to do some fantastic menu planning so that when I grocery shop, I can shop for ingredients that will serve more than one recipe throughout the week. I'll likely plan my recipes based on what is in the grocery store ads and in coupons. I'll be posting recipes mostly for evening meals, but from time to time, I'll post breakfast and lunch ideas. Or, if I come across a great veggie dip recipe, I'll share that.
Please comment on the recipes and tell me how you like them, or how you would make them better/healthier/etc. I'm always open to suggestions on how to make this blog better for you, my readers.
Enjoy!
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