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 Diet Food Categories
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…)
For people who eat very few packaged foods this would seem like an easy task. I went into it confident that it would not be a problem. On day three we ran out of coffee. . .oops! It was either cheat or go without coffee. . .any guesses on what happened here? A couple of days later I was in Costco and headed for the produce section intent on getting avocados and onions. I got them in the cart and then remembered the challenge. . . (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…)
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…)
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…)
Last week the weather was alternatively sunny and humid or rainy and even more humid. The herbs really love it and the basil has grown like mad. By Saturday it was starting to bolt and take over the garden.
I was down to use it or lose it time. I waded through the mud, out to the garden and started cutting. Brought in all the cuttings, stripped the leaves and the bolted flowers. Ended up with 8 cups of washed and tightly packed leaves and bolted flowers. (more…)
As a young woman my pulse was alarmingly high. I was a swimmer, got plenty of exercise and should have had a nice low resting pulse rate. My Doctor at the time was alarmed enough by my pulse rate to order a blood test that measured my hemoglobin.
The results showed that my hemoglobin was very, very low. The doctor concluded that I wasn’t getting enough iron in my diet. He explained that the lack of iron meant that my body could not make enough of the protein, hemoglobin. And since hemoglobin carries oxygen to the cells my body was chronically short on cellular oxygen. He mentioned the word “anemic” and suggested that since I was a vegetarian it was unlikely I could get enough iron in my food. He got out his pad and prescribed iron pills.
He described the problems that came from chronic anemia – fatigue, brain fog, leg cramps, shortness of breath and on and on. He scared me into taking the iron.
The iron pills made me miserable – I will spare you details. Just leave it that it took about a week for me to toss the iron pills in the trash and to start looking for iron-rich foods. This is my first memory of using nutrition as a “medicine” and the start of a life long practice of looking at food instead of medicine. (more…)