This week I gave myself a huge canker sore – bit the inside of my check hard! Once the damage was done, every time I ate something I somehow managed to bite the same spot. Very annoying. After a couple of days of this I decided that the only cure was to not chew. (more…)
Category Archives: Whole Food Plant-Based recipes
Much of our summer food is cold – salads, chilled soups and sandwiches. Mostly I prepare the the salads and soups early in the morning and put it in the refrigerator to chill for four our five hours. Not only are they cold, but the flavors have had time to meld. (more…)
I used the potato salad in a mock-nicoise salad. Made a big green salad – lettuce, green onion, celery and tomatoes. Next I added garbanzo beans (chick peas) instead of the tuna and a scoop of the left over potato salad instead of the traditional eggs and potatoes. I prefer asparagus to green beans, but either one works well. As for anchovies? Forget about it!
The corn was another matter. I used to make corn fritters. When we gave up eggs and cheese during our vegan year, they just disappeared from our diet. And evidently from my collection of recipes. Since we are eating a few eggs a week, I decided to try to approximate what I used to make. (more…)
Who is in charge? Who really regulates genetically modified crops? In a bureaucratic sleight of hand the USDA spreads the responsibility for GM products throughout three agencies — the Agriculture Department, the Environmental Protection Agency and the Food and Drug Administration. These agencies are all bound by rules and regulations created in 1992!
In the 23 years since the regulations were written there has been an explosion of knowledge about genetic modification and a massive number of GM products introduced into the market. The science of DNA modification and advances in technology happen every month. And yet, regulations that are supposed to protect citizens and consumers have remained the same. (more…)
The NOT easy part is getting the juice: taking out the juicer, feeding the veggies into the juicer and finally, cleaning the juicer and the counters and putting the clunky thing away.
Over the years we have made many attempts to juice on a regular basis. All have ended in a matter of days because making the juice is such a hassle. Last month, my friend who is moving, offered me her extra NutriBullet, I almost said no. Then I decided “what the hell!” The price was right and besides I was curious to see if the hype about how wonderful it is was real. So, I took it in spite of my deep skepticism about if I would use or like it. I brought it home and started to use it. (more…)
Most Mexican restaurant entree’s include rice and beans. The rice is a quintessential side dish which uses tomatoes and various herbs (garlic, cumin, cilantro) to lightly season the rice. Sometime, however, the rice includes jalapeno and can be quite spicy.
In our house Mexican rice is a more robust dish. We use herbs and spices liberally and it is much more than a side dish. We use it for breakfast rice and eggs, we add black or pinto beans and use it as an entree, we stuff it into green peppers and have been known to just sit down and eat it all by its self.
My grandkids asked me for my recipe recently and I realized I had never written down. I promised to do it. So Lauren and Kaitlyn, this is for you! (more…)
A favorite simple solution is stir fry. Stir fry uses most available vegetables. In fact I use almost anything except tomatoes and beets in it. Just add protein with tofu or nuts and to punch up the flavor use very simple ginger sauce. (more…)
I have never looked at tofu and thought “yummy!” Mostly it is a vaguely gelatinous food with no color and very little taste. Turns out that because of the texture, color and taste, tofu can be easily transformed into a tasty source of protein.
Much of the tofu in the USA is genetically modified so it is important to look for non-gmo organic tofu. I personally like sprouted varieties the best. (more…)
Don’t get me wrong, I like eggplant. I use it in various Asian dishes, grilled (used as a sandwich filling), in salads and still I have more eggplant. (more…)
Every now and then your body screams at you — “I need fuel”. Something more than a handful of nuts or a piece of fruit. It wants something solid and chewy. Which is why energy bars were created in the first place.
Unfortunately, commercial energy bars are almost always filled with strange ingredients, sugar and preservatives.
My solution, of course, is to make my own. I have tried all kinds of things. I wanted a basic recipe that could be adapted to various food plans and tastes. So with out further ado, here is my latest attempt. (more…)