Category Archives: Whole Food Plant-Based Food Kitchen

Whole Food Plant-Based Food Kitchen tips

Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year

forks over knives the cookbookThe 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.

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by Genene Cote Posted on August 30, 2012
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 , , , , , , , , , , , | Leave a comment

Nuts to Milk

nut milkFor me the hardest part about giving up dairy was giving up 1/2 and 1/2 in my coffee. Black coffee is just a little to harsh first thing in the morning.

Over the last month I have experimented with different milk/cream alternatives.  I have tried every nut in my kitchen except peanuts which after the pecans and walnuts, I decided not to try; just didn’t seem worth it.  Making  nut milk is ridiculously easy – see below for the method. (more…)

by Genene Cote Posted on August 26, 2012
Posted in additive-free food, diary-free food, kitchen basics, vegan, Whole Food Plant-Based recipes | Tagged , , , , , , , | Leave a comment

Cinnamon: great aroma and much more!

All the muffin experiments reminded me of how much I love cinnamon! There are few aromas that make me happier. Probably for a good reason, since a Western Jesuit University study found that smelling cinnamon boosts cognitive function and decreases feelings of frustration.

Closely related to the smell is the taste. What would apple pie be without cinnamon!? We use it in pancakes, waffles and baked goods. Adding a dash of cinnamon to coffee makes even the worst swill palatable. And a dash of cinnamon is the secret ingredient in tomato soup. (more…)

by Genene Cote Posted on August 22, 2012
Posted in Breakfast, diabetes, Food Additives, weigh loss, Whole Food Plant-Based Food Kitchen | Tagged , , , , , | Leave a comment

In Defense of Food by Michael Pollan

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…)

by Genene Cote Posted on August 15, 2012
Posted in additive-free food, book review, kitchen basics, menu, Whole Food Plant-Based nutrition | Tagged , , , , , , , | Leave a comment

With the Adjust-A-Slice Mandoline We Made Dill Pickles in Minutes!

I’m a kitchen gadget junkie. I long ago banned myself from Bed Bath and Beyond, Sonoma-Williams and Sur La Table.  It is amazing how I walk into one of those places and suddenly I can’t live without some gadget I didn’t even know existed a minute ago.

I have a whole drawer of irresistible (and expensive) gadgets that I never use. Your basic waste of time and money.  They sound good, but are hard to figure out and a nightmare to clean. BUT, every now and then, I stumble across some little, cheap gadget that makes life a whole lot easier. My latest find is the Adjust-A-Slice Mandoline.  Picked it up at TruValue for the vast sum of $17.00. (more…)

by Genene Cote Posted on August 7, 2012
Posted in Cote Home Grown Fare, fresh veggies, garden, kitchen basics, snacks | Tagged , , , , , | Leave a comment

Sautéing in Oil, Veggie Broth or Water: You Choose!

sauteThank goodness for friends!  One of mine, pointed out that a great number of my recipes start out with sautéing onions, garlic and other veggies.  And she wanted to know how I square sautéing with a low-fat diet.

Made me realize that she, along with a lot of other people, think that sautéing is synonymous with frying. Actually, the way I think about it is somewhat different.

First of all, let’s explore the term sauté.  The word is French and means jumped or bounced.  In traditional French cooking it means browning food to seal in the juices by bouncing it around in a small amount of very hot oil. (more…)

by Genene Cote Posted on August 5, 2012
Posted in additive-free food, Cote Home Grown Fare, fresh veggies, kitchen basics, weigh loss, Whole Food Plant-Based Food Kitchen | Tagged , , | Leave a comment

The Big Scam: Non-Fat, Low-Fat and Fat Free

nonfat

This was posted to my Facebook news feed awhile back. I shook my head and then burst out laughing.  The sign totally embodies my experience with fat-free and low-fat food. (more…)

by Genene Cote Posted on July 25, 2012
Posted in additive-free food, excitotoxins, sugar-free food, weigh loss, Whole Food Plant-Based Food Kitchen, Whole Food Plant-Based nutrition | Tagged , , , , , , , | Leave a comment

Making Salsa

Took a field trip to the local health food store; in hot pursuit of a clean sugar-free, additive-free commercial salsa.  I stood in front of the shelves of brightly labeled salsa and begin to read the labels.  A half hour and many labels later my eyes gave out. Seriously, I read lots of small print and while it did strain my eyes, I could still drive home.

by Genene Cote Posted on July 17, 2012
Posted in additive-free food, fresh veggies, kitchen basics, plant based diet, salsa | Tagged , , , , , | Leave a comment

A Plant-based Fourth of July

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.

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by Genene Cote Posted on July 3, 2012
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 , , , , | Leave a comment

A Plant-Based Diet: Slow and Easy!

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
  • obesity

And that is just for starters. (more…)

by Genene Cote Posted on June 24, 2012
Posted in additive-free food, diary-free food, gluten-free food, menu, plant based diet, vegan, vegetarian | Tagged , , , | Leave a comment