All of the sudden most of the Bell peppers in the green house all got ripe at once. Time for a real winter treat of stuffed green peppers. Every since I wrote the piece on Flavoring a Whole Food Plant-Based Diet,
I have been hungry for them, so this is my golden opportunity! There is something very satisfying about food that tastes this good, has great nutrition and is easy to make. Here is how I do it. (more…)
It is sooo cold! Like a lot of people we are enduring a major cold snap. All I have wanted to do for the last week is curl up in front of the fire, read and eat hot heavy food. Never mind salad, exercise or actually trying to think.
I have been craving lentils. Don’t know if it is the protein or the iron my body wants, but whatever it is, I have been fixated on lentils. There is nothing quite like lentil soup on a cold day. But I can’t live by soup alone, so decided to make a lentil and rice dish. It is a loosely Middle Eastern dish called Mujadara that is satisfying and extremely simple to make. (more…)
Posted in Beans, gluten-free food, Middle Eastern Food, plant based diet, rice, vegan, vegetarian, Whole Food Plant-Based nutrition
Tagged Arab cuisine, brown rice, Lentil, Mujaddara, Vegetarian cuisine
Here is another family favorite that you can do in a big hurry if you have some rice lying around.
We are big fans of Thai food. Over the years, however, we had pretty much cut it out of our diet. Mainly because creating the curry paste is a pain – lots of herbs and spices we don’t use that often. And because most of the restaurant and prepared foods have fish or shrimp paste in them. I am actually more opposed to taste of the fish/shrimp than to the idea that it is animal products. But that is a personal problem.
Then I discovered the happy fact that Thai Kitchen has a couple of pastes without the fish or shrimp included. There have both green and red curry pastes and a yummy peanut satay sauce. So, armed with a jar of green curry sauce, I was ready to conquer the world. (more…)
Posted in additive-free food, Asian, diary-free food, gluten-free food, plant based diet, vegan, vegetarian, Whole Food Plant-Based nutrition
Tagged Asian cuisine, Green curry, Malaysian cuisine, Thai cuisine, Thai curry paste
Pot pie is one of the great American comfort foods. I start craving it when the weather turns cold and I want something warm and hearty. I almost never make it because it is a pain in the neck to make.
One sticky point is the crust. If you want a gluten-free crust you either have to pay about six bucks for a prepared one or make it yourself. If you don’t care about the gluten you can use a cheaper prepared crust. Making crust takes time but then, I’m not wild about prepared crusts since they are full of weird preservatives. If you use those prepared crusts, then you still have to fit it into those little pie pans which is time consuming and messy. The biggest problem is that no matter how you buy, make or use it, this kind of crust is loaded with fat. (more…)
I have always been a plant-based eater; a vegetarian. Over the last year David and I decided to become vegans. It has been an incredible learning experience! Between now and the end of the years I will share some of the things I learned.
Many “Healthy” Vegan Recipes are NOT!
The decision to be vegan meant David gave up meat. And we gave up cheese and eggs. Meal planning became a challenge. I spent a couple of hundred dollars (all of it on used bookstores) and many hundreds of hours pouring over menu plans and recipes.
My biggest take is that many vegan recipes do not fit my definition of healthy food. Many of them contain ingredients that I wouldn’t eat on a bet: (more…)
Posted in additive-free food, diary-free food, environment, Food Additives, gluten-free food, GMO foods, plant based diet, processed food, Protein, Soy, sugar-free food, vegan, vegetarian, Whole Food Plant-Based nutrition
Tagged Food additives, Glutamic acid, healthy food, Meat substitutes, Soy products, Vegan cuisine, Veganism
Most of the time the way I eat makes me very happy. I like feeling healthy and light. I never feel deprived or like I am sacrificing until the Holidays come. It gets dark early, it’s cold and temptations abound! It is only human to want a little comfort! It doesn’t take long for me to start telling myself that I have been so good for so long that just “a little sugar/gluten/dairy/etc won’t hurt”. That is kinda true (or so I hear). My problem is once I start eating a little sugar, I want more. And a little sugar has a way of creeping up to a whole lot! (more…)
Posted in additive-free food, dessert, diary-free food, gluten-free food, plant based diet, sugar-free food, vegan, vegetarian
Tagged Apple pie, Crust, Gluten-free pie crust, Pastry, Sugar-free Apple Pie
When I was a 4 or 5 my Dad’s family lived in Santa Barbara. A couple of times a year we would drive up from Los Angeles to visit. Along the way there were always signs for Andersen’s – the split pea soup Andersen’s. The signs featured Hap-pea the big cook and Pea-wee his helper. Some even showed an elaborate split-pea soup factory. The signs were provocative and intriguing. It wasn’t long before the idea of Hap-pea, Pea-wee and a soup factory became as real as the car I was trapped in. I could see just how it looked. And if I scrunched up my face and thought really hard I could even hear and smell it. (more…)
Posted in additive-free food, diary-free food, gluten-free food, plant based diet, soup, sugar-free food, Uncategorized, vegan, vegetarian, Whole Food Plant-Based nutrition
Tagged Dutch cuisine, factory aka Pea Soup Andersen, Pea soup, Soups, Split pea
Remember that old Alka Seltzer ad with the guy groaning that he couldn’t believe he ate the whole thing? To me it is a most graphic reminder that what we eat directly effects how we feel.
All of us are good at remembering the connection of food and feeling in the short run. The problem is come when remembering to connect the information to our overall dietary habits and quality of life. (more…)
Posted in diabetes, diary-free food, gluten-free food, John McDougall, plant based diet, T. Colin Campbell, vegan, vegetarian, Whole Food Plant-Based Diet and Chronic Disease, Whole Food Plant-Based nutrition
Tagged cancer, diabetes, Health, heart disease, plant-based food, processed food, SAD, Vegetarianism
A low-calorie, tasty alternative to mashed potatoes is mashed cauliflower. I actually think they taste better although you may not be able to tell the difference by just looking at them.
Since going to a primarily whole food plant-based diet there are only a few things I really miss. One of them is the butter on and sour cream in mashed potatoes. After watching everyone at Thanksgiving scarf them down I decided I had to pacify myself with a big batch of mashed cauliflower. They tasted great and had the added benefit of making me feel a tiny bit superior for having resisted the potatoes. (more…)
Last week I met my friend Susan in my old neighborhood. When we were trying to figure out a restaurant, she suggested Real Food Daily. The restaurant is literally a block and a half from my old condo so it was easy for me to find.
This is a true plant-based whole food diet restaurant! The menu is an intriguing mix of plant-based food (vegan), local and organic dishes. The thing I appreciated most about the menu was there was no guessing about content. The selections were all marked for easy reference: Soy-Free, Gluten-Free and Nut Free. The only problem was making a decision. I am not used to having that many selections on a menu. As a vegetarian I usually have 3 or 4 choices so making a decision is simple. (more…)
Posted in additive-free food, diary-free food, gluten-free food, Mexican, plant based diet, vegan, vegetarian
Tagged Cuisine of the Southwestern United States, Mexican cuisine, plant-based food, plant-based whole food diet restaurant, Squash, Tostada