Comments (31) | Thursday, November 3, 2011
For canned cranberry sauce we have cranberries, High Fructose Corn Syrup, Corn Syrup, water, and Corn Syrup....would you like some cranberries with your Corn Syrup? Yes please.
So now that you know what is in one of these canned cranberry concoctions you want to make your own cranberry sauce right? Well you should, and guess what...it takes almost the same amount of time as it does to open one of these cans...with a spoon.
Okay, it takes a bit more time but trust me, it's worth it. Here is the recipe:
8 oz. (about 3 cups ) cranberries
6 oz. pitted dates ( about 3/4 cup after being processed in a processor )
2 tablespoons of Orange juice
1/2 cup of water
Pinch of Cinnamon
And here is how you prepare it:
You might be thinking that the dates in this recipe is a little weird. Usually cranberry sauce calls for regular old sugar but if I can avoid refined sugars then I will do so. I will also be keeping things gluten free. Stay tuned for some more thanksgiving recipes that will be coming up. What are some of your favorite thanksgiving dishes?
Comments (43) | Thursday, October 27, 2011
I have to rant.. First. Watch this video...
First off..I am sick and tired of diets that are not Vegan being considered as "lacking in nutrients" and vegetables. There are two sides of the spectrum. There are your unhealthy muffin-loving, cake-baking vegans that are addicted to sugar and chex mix, and then there are your vegans that really do eat whole foods and and are truly following a plant based diet. The same goes for a "meat based" ( I don't even like that term. ) diet. There are those who follow the standard American diet filled with processed foods, fast food...you name it--they eat it. Then, there is the "meat based " diets that I would like to rename balanced plant based diets. I think I eat more vegetables than most vegans yet I still eat grass-fed beef, organic free-range chicken, fish, and eggs. Just because you are vegan doesn't mean you are healthy, and it is more than just the Vegan Vs. Meat Eaters debate that we need to look at.. in reality, the people who are the healthiest are those who stick to eating REAL FOOD. Food that is closest to it's original form.
Comments (25) | Wednesday, July 27, 2011
Some time has passed since the last time I blogged so I suppose it is time for an update. Not only am I feeling stronger, and healthier since eating meat again but I am now officially a culinary student. This means I have lots more tricks and tips up my sleeve as far as cooking goes..which is good news for you because I am going to share the wealth of information I am learning everyday.
Until I buckle down and get started on a blog worthy recipe here are a few things that you will see happening on the blog.
1. New blog name
2. New theme ( Recipes will follow a Weston A. Price/Nourishing Traditions way of eating ) and in case you were a vegetarian following this blog NO I am not involved in some sort of strange conspiracy with this organization...I am the real deal- was a vegetarian - was feeling sick, and am recovering thanks to this way of eating.
3. New Design
4. New blog Link - which will be announced so that you can bookmark it or link it to your hearts desire.
Thanks for keeping up with my blog, and I hope you enjoy the new recipes and everything that is to come in the future. I promise it will be some good stuff you won't want to miss!
Comments (30) | Wednesday, March 9, 2011
Comments (21) | Tuesday, February 15, 2011
Comments (22) | Sunday, January 30, 2011
Sunday's are my days off from running. Which is great because rest is important but it leaves me with a little bit of extra time in the morning. I usually fail to fill this time with something productive but today I decided I wanted to make a little magic in the kitchen. It had to be magical considering we were out of flour, eggs, or anything that usually makes up a Sunday breakfast. After searching the fridge and finding bread, and milk the idea of bread pudding popped into my head. Ahh. Yes. Bread pudding. Simple yet delicious.
And delicious it was. As Aarti says it is "slap-your-thigh-and-holler-for-your-mama good". so here it is:
Comments (13) | Thursday, December 30, 2010
Alas, I have internet. I am once again connected to the interwebs and jumped backed into modern times. Speaking of modern times, with all the conveniences of modern appliances such as microwaves, people have seemed to forget what real food is. And when I say real food, I mean popcorn. Have you ever wondered why your bagged microwave popcorn never tastes as good as the stuff at the movie theater? Well that is because it is fake and full of chemicals. ( most of the stuff at the movie theater is also fake these days ). So how do you make popcorn without a microwave? Without all of the preservatives, trans fats and salt? You might ask. Well here are two recipes to kick it old school and make your popcorn the old fashioned way. Yep, on the stove top.
Here is what you need:
A good sized pan with a lid.
1/2 cup Popcorn kernels
2 Tbs. Peanut oil or other high heat oil
salt to taste
melted butter to your liking ( optional ) I know, butter..it's full of saturated fat and what-not, but make it organic and it will not even be close to as harmful as the "butter flavoring" they pour all of your popcorn at the movie theater.
Heat the oil in the pan over medium heat. To know when to add the corn kernels to the pan, place one kernel in the center and wait for it to pop. When the kernel pops add in the rest of the popcorn. Shake it, and put the lid on.
Continue shaking it until the popping slows. Turn off the heat and season with butter, and salt to your desired taste.
The best thing about making your own popcorn on the stovetop is being able to experiment with it and season it however you please.
If you are feeling a little more adventurous, you can try this:
Mexican Chili spiced popcorn
1/2 cup of popcorn kernels
2 tbs. peanut oil
2 tsp. chili powder
1 tsp. paprika
Comments (18) | Monday, December 27, 2010
Wow it has been awhile since I have been able to post a blog. The good news is that I am not dead, I haven't stopped cooking or blogging, I just haven't had internet for two months. *Gasp* I know... it was rough I am not going to lie. So in my involuntary internet hiatus I purchased a new cookbook from the PX here in Germany called One World Vegetarian Cookbook. One glance at this cookbook and I knew I had to have it. It wasn't just another vegetarian cookbook filled with cookies, muffins, lasagna, mexican casseroles, and mock meat. It is a cookbook filled with recipes that contain real whole vegetarian food. The way it should be. Since the book contains recipes from all over the world, I thought I would start off with Thailand...Ladies and Gentlemen I present to you....
Comments (16) | Tuesday, November 9, 2010
I am still missing Mexican food here in Germany. Although there is an abundance of bread, there is nothing like homemade flour tortillas. For my friends in California, these tortillas might just give Chevy's a run for their money...maybe..but the only downside is that you have to be El Machino. Get ready for a little bit of work. But Oh it is so worth it. These tortillas are way better than store bought at the least. Not to mention they contain a whopping 5 ingredients and no preservatives or partially hydrogenated junk. So here they are:
2 cups of all purpose unbleached flour ( you can substitute half for whole wheat flour if you like )
1 1/8 tsp. of salt
1 tsp. baking powder
2 tsp. vegetable oil
3/4 cup warm milk or if you want to make it vegan you can use rice milk, hemp milk, soy milk...whatever your heart desires. I have had success with all of these.
Combine together the flour, salt, and baking powder. Then add in the oil, and warm milk. Mix and bring it together and shape it like a ball. Kneed the dough with your hands on the counter top for about 5 minutes or until the dough feels nice and smooth.
Separate dough and roll into small balls. ( insert childish laughter here ). You should get about 10-12 balls of dough depending on how big you want to make your tortillas. Place the balls of dough on a cutting board or other flat surface of choice and cover with saran wrap. Let rest for about 30 minutes. You can even make the dough and do all of these steps a day ahead of time. Just store the dough in the fridge until you use it. ( Awesome right? )
One at a time press the balls of dough between two layers of saran wrap until you get them into a flattened shape. ( feel free to make them as flat as you can at this point. ) Then take it out from under the saran wrap and stretch them to your desired thickness and shape. Round is always good..but since they are homemade don't worry if they look a little odd. It gives them character, and it's the taste that counts.
Heat a skillet over medium heat. Place your tortillas one at a time on the skillet and cook until you see it start to bubble up. Then flip and heat to your desired doneness. Taste test the first one... ( No one is looking ) and then keep heating up the rest.
Enjoy with fajitas, tacos, burritos...or just by themselves.
Comments (15) | Saturday, November 6, 2010
Tonights dinner was far from the usual Fresh Farmer's market Saturday dinner I am used to cooking. This food came straight from the commissary here in Germany, and most of the veggies came from a natural food store here called Alnatura. Considering I have yet to see a Mexican food restaurant here in Germany I was craving some mexican food and this is what I came up with. I apologize for my photos...the fluorescent lighting is brutal and it makes the food look like a hot mess...but it's good I promise.
|Baked Corn Mexican Casserole|
Comments (62) | Wednesday, October 20, 2010
This being my last time baking in the States I decided to experiment in the kitchen and create a healthy Gluten-Free cookie that rivals its unhealthy and gluten containing counterparts. I think I may have succeeded. This is what I came up with...
1 cup sorghum flour
Comments (17) |
1 cup sorghum flour or brown rice flour
1/2 cup potato or tapioca starch
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon xanthan gum
3/4 teaspoon ground cinnamon
1 1/2 cups fresh peaches, diced
1 teaspoon coconut oil or vegan butter
sprinkle brown sugar
sprinkle potato starch
1 1/3 cups organic light brown sugar, packed
2 tablespoons ground flaxseed combined with 6 tablespoons hot water
3 teaspoons vanilla extract
1 teaspoon fresh lemon juice
2 tablespoons coconut oil (any oil works)
1/2-3/4 cup nondairy milk (I use almond milk)
1. Whisk together the dry ingredients. Preheat oven to 375 degrees F. Grease or line a muffin tin.
2. Precook the peaches for a bit in a pan with 1 teaspoon coconut oil or vegan butter. Sprinkle with a bit of brown sugar and potato starch. Stir the peaches until coated. Heat until the peaches start to bubble a little around the edges. Turn heat to low and cook for 5 minutes.
3. In a separate bowl , combine the sugar, flax eggs, vanilla, lemon, and coconut oil. Mix well.
4. Combine the wet ingredients with the dry and add milk, as needed. Add in the peaches and stir until combined. Spoon the mixture into a prepared muffin tin and bake for approximately 23-25 minutes.
Comments (17) | Monday, October 18, 2010
With the weather getting cooler, there is no better time to try and cook with some warming Indian spices. I don't know how it does it, but whenever I am cold, Curry always warms me up. So onto a flavorful fall menu:
1 cup green lentils
2 cups of water
4 large tomatoes
1 tsp. mustard seeds
1 tsp. cumin seeds
2 Tbs. curry powder
2 tsp. cumin
1 clove of garlic
Comments (19) | Saturday, October 9, 2010
Vegetarian Cioppino anyone? I know...how can I dismantle such a seafood classic? Well I did, and I must say it turned out pretty tasty. I think you should try it yourself! Appetizers first however...
Comments (19) | Monday, October 4, 2010
Sorry for the delay on the Saturday Farmer's Market menu. The feeling of fall is now upon us but I must say the "get darker sooner" deal makes it a lot harder to make food look flattering in photos. Saturday's Menu started off with...