After all the food in New Orleans I was ready for some “plain” food. The simple food of my childhood. . .
I scrounged around the kitchen and came up with lentils and rice and I was in business! It took about 10 minutes to assemble the loaf and 60 minutes to bake it. I threw a couple of potatoes in the oven with it. When it was time to eat I steamed some broccoli and made a quick salad.
Funny how something so simple tastes so good!
It’s official – I am going through the cooking blues. There is nothing that I want to cook, nothing sounds good and my creativity is evidently on strike.
I had planned to post a recipe this morning. But as I started sorting through what we have eaten in the last two weeks I came to the realization that I have not been really been cooking. We have been eating whatever was quick and handy. Good food, but nothing new, interesting, creative or worth sharing. (more…)
I’m one of those lucky people who gets an advance reader copy of many new books. I get to read and review them before they are even published! For a reading addict, it doesn’t get better than that.
Last week I received a copy of Dr. Mao’s latest book: Dr. Mao’s Secrets of Longevity Cookbook: Eating for Health, Happiness, and Long Life. The cookbook is the latest in his “Longevity” franchise which include: The Secrets of Longevity, The Secrets of Longevity Eight Week Program and the The Secrets of Longevity Eight Week Diary. (more…)
We are heading to New Orleans – timing being everything! The trip has started me thinking about what we are going to eat. Airport and airplane food (if you can even get it) are slim pickings! TSA rules limit the liquid you can take and living on protein bars and caffeine seems like a bad option!
We leave here at 7:00 am and get to New Orleans at 5pm, which when you adjust for time means that we will be traveling 8 hours. No matter what we eat for breakfast before we leave we are going to want to eat twice before we get a chance to sit down to real food. I have been racking my little brain trying to figure out what to take. (more…)
The new Forks Over Knives Cookbook arrived last week. The author Del Sroufe, is the man behind meals shown in the Forks Over Knives film. The book is actually a collaboration between Sroufe and well-known Plant-Based chefs: Julieanna Hever, Judy Micklewright, Isa Chandra Moskowitz, and Darshana Thacker.
With 300 recipes to choose from, it is a good solid introductory collection of vegan, low-fat cooking techniques and recipes. An added bonus is that many of the recipes are also gluten-free.
Posted in book review, diary-free food, GMO foods, kitchen basics, menu, plant based diet, vegan, vegetarian, Whole Food Plant-Based Food Kitchen, Whole Food Plant-Based recipes
Tagged Cookbooks, Darshana Thacker, Food and drink, Forks Over Knives, Gene Stone, Isa Chandra Moskowitz, Julieanna Hever, Nutrition, Recipe, Sroufe, Veganism, Vegetarianism
I read this book a few years ago (when it first came out). At the time I was impressed by it’s common sense and simplicity. Last week I was in a used bookstore and found a copy for a dollar. I brought it home and reread it. I was impressed all over again!
In Defense of Food is an engaging look at food and the food industry. Pollan writes well and had me captivated within minutes. For the record, I never intended to do anything more than skim, but I ended up engrossed and read every single word – again! It was a journey that alternatively amused and enraged me. (more…)
Posted in additive-free food, book review, kitchen basics, menu, Whole Food Plant-Based nutrition
Tagged food, food choices, Healthy diet, In Defense of Food, Michael Pollan, Nutrition, real food, The Omnivore's Dilemma
No long weekend this year; the fourth is right in the middle of the week. I hate when that happens.
Traditionally the 4th is a time for “All American” picnic foods. Things like hotdogs, hamburgers, baked beans, corn on the cob, potato salad, pasta salad. strawberry shortcake and cherry pie. I have the Hamburgers, Baked Beans and corn on the cob covered. That just leaves the salad and dessert.
Posted in additive-free food, Beans, burgers, diary-free food, excitotoxins, Food Additives, gluten-free food, menu, salad, vegan, vegetarian, Whole Food Plant-Based recipes
Tagged plant based diet, salad, vegan potato salad, Vegan recipe, Vegetarian recipe
There is a tremendous body of research about the benefits of eating a plant-based diet. The numerous benefits sound almost unbelievable! A list of the diseases that eating well can prevented and/or treated include :
- allergies and autoimmune disorders (sinusitis, fibro-myalgia)
- arthritis (osteo, Rheumatoid and Gout)
- diabetes (type II)
- heart disease (high blood pressure, coronary artery disease)
- cancers (breast, prostate and colon)
- high cholesterol
- intestinal tract problems; specifically IBS and Gastro*esophageal Reflux
And that is just for starters. (more…)
I am GREATLY relieved to be able to report that I have my cooking mojo back! This week everything I cooked turned out well. In fact better than well. . . it was all downright good!
Monday morning I went out a picked a great assortment of fresh veggies. Spinach, yellow squash and tomatoes shown here. I also trimmed a big basket full of basil and a bunch of onions.
In the fridge there were navy beans from last week, a head of lettuce and a big cucumber that we had gotten at Farmer’s Market. It was obviously a Greek salad day.
We are now officially in summer and menus are guided by what I pick on any given more. This morning I had LOTS of basil that was either going to get harvested or bolt. I harvested.
I stood and inhaled the incredible aroma and thought “Pesto!”. (more…)
Posted in Cote Home Grown Fare, entrée, fresh veggies, garden, menu, Mirepoix, Pasta, vegan, vegetarian, Whole Food Plant-Based recipes
Tagged entree, plant based diet, soup, Vegan recipe, Vegetarian recipe
One of the most baffling things people say to me is “I would love to eat a plant based diet, but that is just too expensive!” I am always a little blown away but this assertion. I go to the grocery store and I watch food prices closely. . .
It was nice to find a discussion about this in The Starch Solution. Here, John McDougall states that a plant-based diet averages $4,000 savings per person per year. Or savings of $333 per month. You can read his discussion on pages 203-206 or search for “Food Costs” on your digital device.
For our household (just the two of us) that means saving about $650 per month. That, by the way is about what we currently spend each month. In other words if we started eating animal based products we would double our monthly food costs. Just in case I need another reason to stay on a plant-based diet that would work! (more…)
Posted in additive-free food, Beans, diary-free food, excitotoxins, Food Additives, fresh veggies, menu, plant based diet
Tagged Diet Gurus, plant based diet, plant-based entree, Vegan, Vegetarian