Happy Foody

Switching to WordPress

2008-01-05T17:22:00.000-08:00

I've switched to WordPress: http://happyfoody.wordpress.com
Please update your blog feeds. See you over there!

Raw Chocolate Pudding

2007-06-28T19:07:00.000-07:00

This is a delicious and unique (not the mention healthy!) recipe. It was very simple to make...the only time involved is soaking the dates. Try this straight off the spatula or frozen. There is another version here (it's a little more gourmet...but Renee is one of my favorite chefs...so I had to mention it!). No photo today...you'll just have to make it yourself! Yum!

Raw Food Made Easy for 1 or 2 People
by Jennifer Cornbleet

Yeld: 1 cup, 2 servings

1/4 c. pitted medjool dates, soaked*
1/4 c. pure maple syrup
1/2 tsp. vanilla extract
3/4 c. mashed avocados (1 1/2 avocados)
1/4 c. plus 2 tbsp. unsweetened cocoa or carob powder
1/4 c. water

Place the dates, maple syrup, and vanilla in a food processor fitted
with an S blade and process until smooth. Add the avocado and cocoa
powder and process until creamy. Stop occasionally to scrape down
the sides of the bowl with a rubber spatula. Add the water and
process briefly. Stored in a sealed container, it will keep for
three days in the refrigerator, or two weeks in the freezer. Serve
chilled or at room temp.

FOR DOUBLE BATCH:

Increase amounts to 1/2 c. dates, soaked, 1/2 c. maple syrup, 1 tsp.
vanilla extract, 1/2 c. mashed avos (3 avos). 3/4 c. cocoa powder,
and 1/2 c. water. Yield: 2 cups, 4 servings.

Salad Love

2007-04-28T18:34:00.000-07:00

I love salad. I could seriously DRINK my balsamic vinaigrette dressing (below). I love it that much. I've been trying to eat a lot cleaner lately (no refined sugars or flours)...basically eating raw until supper. Fruit for breakfast and snack and I've making a huge salad like the one above nearly everyday for lunch. Eating greens will really help curb sugar cravings...try it! I'm so excited for the Farmer's Market to begin so I can get some local, organic greens and veggies. Oh the joy!

My salad usually consists of:

organic spring mix or romaine
walnuts
raisins
broccoli
kale
tomatoes
ground flax
hemp seeds
carrots
avocado

Don't ever say that a salad won't fill you up! This salad will :)

Here is the dressing recipe again. I usually make a double batch and it keeps for at least a week, if not longer. Just add a little water each time you use it and shake.

Balsamic Vinaigrette
Living Cuisine: The Art and Spirit of Raw Foods
Renee Underkoffler

6 T extra virgin olive oil
3 T balsamic vinegar
1 T apple cider vinegar
1 1/2 T maple syrup or raw honey
1 T nama shoyu
1 T white miso
1-2 cloves garlic
1/4 cup chopped parsley
2 t oregano
Sun-dried sea salt to taste

In a blender, blend all ingredients until smooth. Store in a glass jar in refrigerator. Keeps for 3-4 days. To re-use, add a little water and shake.

Pesto Pizza

2007-03-16T14:32:00.000-07:00

This was the first meal I made in the kitchen in our new apartment. However...the oven was pretty much worthless and it took about an hour to melt the cheese! They are replacing our oven...yay! It was still delicious.

I started with garlic naan and topped it with pesto. Then I added some sliced roma tomatoes, artichokes, feta and romano cheeses and topped it all off with an Italian blend of cheeses and melted it all up in the oven. Yum. Yum. Yum. It was so fast and easy. Everyone had their own personal pizza and we devoured them.

Sweet Potato, Squash, & Apple Soup

2006-12-09T20:07:00.000-08:00

I found this delicious, simple soup in How it All Vegan. I've made this twice in one week. You MUST try it. The sandwich next to the soup is my latest obsession. Hummus and avocado sandwich. Oh. My. Goodness. I love them. I've been eating them daily. Matt loves it when I breathe garlic hummus breath on him. He says he can smell it from every pore in my being. Hmmmm...it's not gonna stop me. Yum yum. I digress. Here is the recipe:

Sweet Potato, Squash, & Apple Soup
1 medium onion
1 T olive oil
2 cups veggie stock
2 cups butternut squash, peeled and diced
2 cups sweet potatoes or yams, peeled and diced
2-3 medium apples, cored and diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/4 tsp cayenne pepper (optional)

In a large soup pot, saute the onions in oil on medium high heat until translucent. Add the stock, squash, potatoes, apples, and salt, pepper, nutmeg, and cayenne and bring it to a boil. Turn down the heat and simmer for 30 minutes. Take 2 ladles' worth of veggies and 1 ladle of stock and blend in the blender or food processor until smooth. Return to soup pot and stir together before serving. Makes 4-6 servings.

This soup makes great leftovers too...all the goodness soaks together.

Glorious New Teas

2006-11-18T16:46:00.000-08:00

We went to Gong Fu Tea today with my family...and my dad bought me some tea for my birthday! Yippeeee! Here is the run down:

Pacific Breeze: My all-time favorite. This is what I drink everyday. It makes me infinitely happy. It smells so amazing. Here is their description: We can only describe this extraordinary blend as "eye-popping"! This tea is an exotic mélange of only the finest organic ingredients - Oolong tea leaves, wild roses, jasmine blossoms, lemon myrtle and natural citrus oils that come together to produce a beautiful, dry, and flavorful brew that will linger on the palate. This tea is an experience that must be tried.

Blue Spring Oolong: I got this one because it has a unique look to it...kind of like little turds. hee hee! The owner's wife said it's her favorite...so I just had to try it out. I love oolong tea. Description: The leaves for this oolong are grown at high elevations in Fujian Province, China -- amidst a landscape that is home to the ideal breezes and humidity for producing quality teas. The partially oxidized leaves are hand-rolled in a licorice powder, causing them to take on the appearance of small pebbles. When brewed, the liquor emits a delicately sweet aroma and provides a pleasantly peculiar, lingering finish. This is perhaps the most unique oolong tea we have ever experienced.

Gobi Green with Citron: This delicate green tea with a hint of citrus and orange flowers will provide a gentle awakening to the new day. After a few cups of this unique blend, you will find your adventurous spirit exploring paths that are often less traveled.

Yum! Does anyone want to come have a cup of tea with me?!

EVOO

2006-11-17T20:59:00.000-08:00

EVOO...otherwise known as extra virgin olive oil. This stuff is like gold at our house. This bottle of organic goodness was given to me by my dad when I saw it at his house and exclaimed..."Where did you get organic olive oil?!!"...he replied "Costco...you can have it". What!? Sweeeeet. I use it in nearly everything I make. Delicioso.

New City Market

2006-11-14T00:18:00.000-08:00

I have often talked about my favorite little grocery store in Des Moines...New City Market. I finally got around to taking some photos of it for you all to see! Isn't it adorable? My favorite section is (of course) the bulk bins. I love to shop at New City for several reasons:

It's local and they support local farmers.
The staff members are helpful and kind.
They remember who we are.
There are only 4 aisles.
They care about the same "issues" that I care about (i.e. organic, non-GMO, etc.)
I don't have to stand behind the guy buying a big slab of factory farm beef, Cheetos, Fruit Loops, and white bread.
They don't look at me like I have 2 heads when I hand them my cloth bags.

I will go out of my way to shop at New City...just to make sure I am supporting a small, local business. Yes, it may cost a little more sometimes, but it's worth it! I love you New City!

Frugal Organic

2006-11-09T18:28:00.000-08:00

I frequently hear people complain about the cost of organic foods...but honestly, I've never had trouble buying nearly 100% organic foods on a budget. I wouldn't say it's a super strict budget...but not excessive either. We usually stay right at about $75 a week...sometimes $100. Today I was really happy with myself because I stayed within my budget, bought 100% organic, and I got TONS of stuff.

The key to it all...is to make things from scratch. Don't buy a lot of packaged foods. Bring a list. Make a PLAN! It's that simple. It works. Click here to see notes on each item.

Diane's Stork Muffins

2006-11-07T13:50:00.000-08:00

Another recipe from Vive Le Vegan...I just can't pass up a great muffin recipe! They were more time-intensive than other muffins because I had to grind the oat flour and the flax meal, and soak the dates. But it was worth every minute. These are really hearty...great with soup! They are not too sweet...and very healthy.

Diane's Stork Muffins
Vive Le Vegan
by Dreena Burton

2 cups ground oats (quick oats ground into flour in the food processor)
1/2 cup whole wheat pastry flour
1/2 cup barley or kamut flour
3/4 cup unsweetened shredded coconut
1 T baking powder
1 t baking soda
2 t cinnamon
1/2 t freshly grated nutmeg
3/4 pitted dates, chopped (I used medjool dates...soaked in hot water before pitting)
1/2 c dried cranberries (I used raisins)
1/2 t sea salt
2 T flax meal
1 1/4 cups plain non-dairy milk
1/2 cup pure maple syrup
2 t almond extract
1 t pure vanilla extract
1/3 cup canola oil

Preheat oven to 350 degrees. In a large bowl, combine the dry ingredients except the flax meal, sifting in the flours, baking powder and baking soda. Stir until well combined. In another bowl, combine the flax meal and the milk. Add the maple syrup, extracts, and canola oil and stir through. Add the wet mixture to the dry mixture, and stir through until well combined. The batter will thicken as the oats absorb the liquid. Spoon the mixture into 2 muffins pans lined with cupcake liners or lightly oiled. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, let cool 1 minute, then transfer to cooling rack.

Makes 18-20 small muffins or 12 large muffins.

Note: These got dry on me pretty fast, so eat them up over the first few days!

Creamy Carrot Soup

2006-11-02T06:30:00.000-08:00

This is a great fall recipe...and perfect for those days when you're down to nothing in the fridge! We topped it with organic sour cream and ate it with muffins.

Creamy Carrot Soup
Simply Natural Baby Food by Cathe Olson

3 1/2 (1 lb) carrots, cut into thick slices
1 clove garlic, minced
1/4 onion, chopped
1/4 strip kombu (seaweed)
3 cups water
2 t tamari or Bragg's
1 T tahini or nut butter (we used almond butter)
2 t miso
4 ounces or tofu (optional)
1 T fresh minced dill or 1 t dried
1/4 cup minced fresh parsley

Place carrots, garlic, onion, kombu, and water into medium sized pan. Cover and bring o a boil over high heat. Reduce heat and simmer 15 -20 minutes, or until carrots are tender.

In a blender or food processor, puree cooked vegetables with remaining ingredients until completely smooth. You will need to do 2 batches.

Serve immediately or reheat later over low heat. Be careful not to boil when reheating as this will kill the enzymes in the miso.

4 servings.

Green Curry Revisited

2006-10-24T23:28:00.000-07:00

I am pleased to announce that there will be a drastic reduction in my dining out bills in the future. The green and red curries in a can that I bought last week are YUMMY. They aren't too hot at all, and are very tasty. I added some broccoli, tofu, and shitake mushrooms and ate it all over some short grain brown rice. My wallet is happy and so is my tummy. Of course, there is nothing like having the chef hand-grind the spices for your curry, as they do in my favorite little Thai restaurant in Des Moines...but when you're trying to save money and you have a craving for Thai, this is it!

Creamy Hummus

2006-10-19T21:37:00.000-07:00

Ok, yes...I'm addicted to Vive Le Vegan. It's so great! I made this tonight to dip some chips in...and it's completely addicting. After I looked at the recipe again, I realized I forgot the tahini (kind of an important thing!) and it was STILL great. Don't EVER buy hummus from the store again...this is the best recipe I've found!

2 cups cooked chickpeas (canned is ok, soaking your own is best)
3.5 - 5 T freshly squeezed lemon juice (adjust to taste)
2-3 T tahini
2 T extra-virgin olive oil
1 small to medium garlic clove
1/2 t toasted sesame oil
1/2 t sea salt
3-4 T water (or less/more as desired)
Freshly ground pepper to taste

In a blender or food processor, combine all the ingredients and puree until smooth, adding a little water at first, then more if desired to thin it. Scrape down sides of bowl several times throughout and puree again until very smooth. Season to taste with additional salt, pepper, and/or lemon juice. Serve in a large bowl, drizzled with extra-virgin olive oil.

Easy Pleasin' Oat Bars

2006-10-19T20:19:00.000-07:00

Another recipe from Vive Le Vegan. These bars are really a great snack...they have the consistency of a chewy granola bar. Perfect for kids...really easy to take with you. They are not too sweet...just perfect. It's also wheat-free...which is a nice bonus.

Easy Pleasin' Oat Bars

2 cups ground oats (blend quick oats in food processor)
1 cup quick oats
1/2 t sea salt
1/4 t cinnamon
1/4 pure maple syrup
1/3 cup fruit sweetener or other thick honey alternative
1/4 vanilla or plain non-dairy milk
2 T canola oil

Preheat oven to 350 degrees. In a large bowl, combine all the dry ingredients. Add the wet ingredients into the dry mixtures, stirring until well combined. Transfer the mixture to a lightly oiled 8 x 8 or 8 x 12 baking dish and press down until it's evenly distributed. Using a sharp knife, cut to mark out the bars before you bake them to make it easier to fully cut and remove the bars once baked. Bake for 19-21 minutes, then remove and let cool in pan. Once cool, use a sharp knife to fully cut the bars, then remove with spatula.

Yum!

Chipotle Veggie-Bean Burritos with Creamy Avocado Cashew Sauce

2006-10-19T15:29:00.000-07:00

This recipe is sooooo yummy. It's from Vive Le Vegan by Dreena Burton. I'll be posting more by Dreena...she is fabulous. It was pretty quick to make...and we had leftovers . These are great for people who need to take a lunch with them to work...I just wrapped them up in foil for Matt and he re-heats at the office. Delicious. I did leave out the chipotle hot sauce. I used Follow Your Heart vegan mozzarella cheese...and put a strip of it inside each burrito and crumbled it on the top as well. It was very tasty. Topped them with the Creamy Avocado Cashew Sauce (see below) and homemade salsa. You'll definitely make these more than once.

Chipotle Veggie-Bean Burritos

1 28 oz. can of diced tomatoes, drained (Muir Glen Fire Roasted will lend a natural smoky flavor)
1 T olive oil
3/4 cup red onion, finely chopped
2 large cloves of garlic, minced
1/2 t sea salt
Freshly ground black pepper to taste
2 t chipotle hot sauce (optional)
1 t chile powder
1 t cumin
1 t mustard seed
1/2 t dried oregano
1/2 t dried basil
1 cup green bell pepper, diced (optional)
1/3 cup celery, diced
1 cup cooked beans (black or adzuki work well)
1/2 cup frozen corn kernels
1/2 t liquid sweetener (honey if you're not vegan)
6 large whole wheat tortillas (10 inch)
1 cup non-dairy mozzarella cheese (optional)

Press the drained tomatoes to remove as much liquid as possible. Set aside 3/4 cup of the tomatoes. In a large skillet over medium heat, heat the oil. Add the onion, garlic, salt, pepper, chipotle hot sauce, and all the dried spices and hers. Stir through for 5-6 minutes, then add in the green pepper and celery, and stir through for another couple minutes. Stir in the remaining ingredients, including the diced tomatoes (except reserved portion). Cook for a few minutes, then remove from heat and cool.

Preheat over to 375 degrees. Spoon about 1/6 of the cooled filling into each of the the tortilla, leaving a few inches around each edge. Bring the bottom edge over the top of the filling, and begin to roll up the burrito, tucking in the sides as you go until fully rolled.

Place the burritos, folded side down, in a lightly oiled 9 x 12 pan. Sprinkle the reserved diced tomatoes over the top of the burritos. Cover with foil and bake for 15-17 minutes. Remove foil, sprinkle on the optional soy cheese, and bake uncovered for another 5-7 minutes until the tops have browned lightly and cheese is melted.

Makes 6 burritos.

Creamy Avocado Cashew Sauce

3/4 cup plain non-dairy milk (adjust for consistency)
1/2 cup avocado (1/2 of a good sized avocado)
1 T cashew butter
2 T freshly squeezed lemon juice
1/2 t sea salt
Pepper to taste

Combine all ingredients in the blender and puree until very smooth. Adjust to taste with additional sea salt/pepper. If you don't have lemon juice, you could use some apple cider vinegar or rice vinegar, but you won't need as much, about 1 1/2 T.

Lentil Dahl

2006-10-19T00:23:00.000-07:00

So many of you responded positively to the Honey Baked Lentil post...so I thought I would post my other favorite lentil dish, Lentil Dahl. It's taken from a wonderful cookbook, The Vegetarian Mother's Cookbook: Whole Foods to Nourish Pregnant and Breastfeeding Women and their Families by Cathe Olson. It's so flavorful, and I love it because it's a "pantry" recipe. Everything is dry or canned except the onion, so it can be made at anytime...hopefully without a trip to the store.

Lentil Dahl

1 cup lentils (I love red lentils, but any will do)
1/2 strip kombu (optional)
3 cups water
1 T oil or ghee
1 onion, diced
1/2 t chili powder
1/4 t tumeric
1/4 t cumin
1/4 teaspoon powdered ginger
1 cup diced tomatoes (or 1 can)
1/2 t sea salt

Place lentils, kombu, and water in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat to low and simmer 45-60 minutes or until lentils are tender. While lentils are cooking, heat skillet. Add oil or ghee, onion, chili powder, tumeric, cumin, and ginger. Saute 10 minutes or until onion is soft. Stir in tomatoes. Cook about 5 minutes. Pour cooked lentils and tomato mixture into food processor or blender and pulse to puree, leaving some texture. Serve with millet, quinoa, or brown rice and/or flatbread.

Chipotle-Kissed Red Bean and Sweet Potato Chili

2006-10-19T00:09:00.000-07:00

I love crockpots. There is nothing that will make you feel like "super mom" more than having supper ready by 10am! Today I tried a new recipe from the cookbook "Fresh from the Vegetarian Slow Cooker" by Robin Robertson. It was super easy and delicious. Yummy vegan corn muffins with honey on the side. It was the perfect meal for a dreary, rainy day.

Chipotle-Kissed Red Bean and Sweet Potato Chili

1 T olive oil
1 medium-sized yellow onion, chopped
1 medium-sized red bell pepper, chopped
1 large garlic clove, minced
1 T chili powder
1 1/2 lbs. sweet potatoes, peeled and diced into 1/2 inch cubes
1 14 oz. can of diced tomatoes (I used 28 oz. because I like tomatoes)
1 15 oz. can of kidney beans, drained and rinsed
1 1/2 cups water
Salt
1 T minced canned chipotle chiles in adobo sauce, or to taste

Heat the oil in a large skillet over medium heat. Add the onions, pepper and garlic. Cover. Cook until softened; about 5 minutes. Stir in the chili powder and cook for 30 seconds. Add the sweet potato and stir to coat with the spices.
Transfer the mixture to a 4 -6 qt. slow cooker. Add the tomatoes, beans, and water. Season with salt. Cover and cook on low for 6-8 hours.
When ready to serve, stir the chipotles in to the chili. Taste and adjust seasonings.

I omitted the red peppers and the chipotle chiles and it was still delicious. Whenever I make chili, I always add a little cinnamon and some type of sweetener. Make for a very unique, wonderful taste.

This cookbook looks like one I might want to own someday (it's from the library). It's the first crockpot cookbook I've seen that isn't chock full of pot roast and potato recipes. It doesn't call for dehydrated onions or cream of mushroom soup. Instead, it uses WHOLE FOOD ingredients (what a novel idea!) and has a huge variety of recipes. Appetizers, grains, pasta, breads, desserts...it's all in there. I had no idea a crock pot could make so many wonderful things. I think I'll try the "No Hurry Vegetable Curry" next. Yum!

New Oriental Food Store

2006-10-17T14:43:00.000-07:00

I love ethnic food...but I had never been to an Asian grocery store. Until TODAY! Oh my goodness. I went to the East Village, where there is a nice little grocery called The New Oriental Food Store. I wanted to buy it all. I was trying hard not to hyperventilate when I found the green and red curry in a can. Heat and serve! Now...I know that goes against my good 'ol home cookin' philosophy. But...it's green curry in a can! I am trying not to get too excited because Denise told me that it's going to burn my mouth off. I'll have to report back on that. I had to get it...it was only $1.79. Much less than the $10.00 I pay to eat it at my favorite Thai restaurant.

I also found coconut milk for 89 cents a can ($1.00 cheaper than my grocer), green curry paste for $1.89 for a large tub, organic soba noodles for $2.59 ($1.00 cheaper) and 2 cucumbers for 89 cents. There were sauces galore...including my favorite sweet thai chili sauce.

The store was large, bright, and well-marked. In the back they had freezers and coolers of lots of food that I can't pronounce. In the middle they had TONS of fresh produce. Chilis, bananas, tomatoes, onions, cucumbers, lemongrass...and more. Even though it's not certified organic, any time I talk to the Asian vendors at the Farmer's Market, they assure me that they have not used any chemicals on them.

I will defnitely be back.

World Food Festival

2006-10-16T18:06:00.000-07:00

This weekend was the World Food Festival in Des Moines. It was a beautiful, crisp autmn weekend, and Matt took Bella so I could go check it out. After looking through all the food booths, I decided on some pad thai. Delicious! Des Moines has a lot of ethnic food restuarants...which I love! One of my favorites is an African restaurant called the Cookry. Yum! But I will always love my Thai the best. Check out a few more photos here.

What's In My Fridge?

2006-10-15T20:31:00.000-07:00

There is nothing better than going grocery shopping and then bringing the bounty home to sort through, organize, and put away. I love it. So, when I found this group on Flickr, I just had to add my own photos.

Here is a glimse into my fridge. Run your mouse over the photo for notes. Here is the main fridge. Here is the door. And the freezer is here.

Sweetcorn and Potato Chowder with Skillet Corn Bread

2006-10-15T20:16:00.000-07:00

It was the perfect cool autumn night for soup and bread. This soup is deliciously sweet and filling. Serves 3-4.

Sweetcorn & Potato Chowder
A recipe from my sweet friend, Denise

4 T olive oil
1 medium onion, chopped
1 garlic clove, crushed
2 small potatoes, diced
2 celery sticks, sliced
2 1/2 cups veggie stock
1 1/4 cup milk (I used homemade almond milk...yummy!)
1 cup of frozen or canned corn
Salt and pepper to taste

Heat oil. Add onion, garlic, potato and celery. Cover and cook gently for 10 minutes. Add stock, season, and cook for 15 more minutes. Stir in milk and corn. Simmer for 5 minutes and serve.

Skillet Corn Bread
The New Farm Vegetarian Cookbook (thanks Jackie for the great cookbook!)

1 1/2 cups cornmeal (I was pleased to get this for 75 cents a pound...organic!)
1 1/2 whole wheat pastry or bread flour
3 1/2 t baking powder
1 T honey or other sweetener
1 t salt
2 1/4 cups milk (I used almond)
1/4 cup oil

Heat over to 400 degrees. Put an oiled 10" cast iron skillet into the oven to heat. Mix the dry ingredients well, stir in the milk and oil. Pour mixture into hot skillet and bake for 30 minutes on the top shelf. Cut into wedges and serve hot from the oven...topped with honey, jam, or butter. Yum!

Chocolate Chip Cookies

2006-10-14T22:03:00.000-07:00

There is nothing better than thinking you are completely out of groceries...and then discovering that you have exactly enough to make a delicious batch of vegan carob chip cookies! Oooooh!
These are horribly horrible for you...believe me, not everything vegan is healthy. But they are so yummy. Actually, I should give myself some credit for using whole wheat pastry flour, but even that is canceled out by the CUP of margarine! We rarely make cookies though...so this is a definite treat. Taken from one of my favorite cookbooks, Vegan With a Vengeance by Isa Chandra Moscowitz.

1 cup non-hydrogenated margarine, at room temperature (I like Earth Balance Organic)
1 1/4 cup dry sweetener (I use rapadura)
1 T molasses
2 t vanilla extract
2 1/2 cups whole wheat pastry flour
1 t baking soda
1 t salt
1 1/2 cups vegan carob chips...or semi-sweet chocolate chips

Preheat oven to 350 degrees. Cream together the margarine and sweetener until fluffy. Add the molasses and vanilla. Add the flour, baking soda, and salt, and mix well. Fold in the chocolate chips. Drop by teaspoonfuls spaced a little over 2 inches apart onto an ungreased cookie sheet. Bake for 8-10 minutes, until just slightly browned. Let cool on the baking sheets for 5 minutes, then transfer to cooling rack.

Honey Baked Lentils

2006-10-14T21:48:00.000-07:00

I found this recipe on the Mothering forums...but there are lots of variations elsewhere. I was looking for a great recipe to use up my red lentils, and I FOUND IT! I am in love with this recipe and I will definitely be making it a lot this winter. It's really, really inexpensive...especially if you are buying your lentils in bulk. I love that it's a "one-pot" recipe. I just threw all of this into my stoneware breadloaf pan, covered it in foil, and poof! Time to eat.

1 cup lentils (I use red)
2 cups water
2 tbsp honey
2 tbsp soysauce or tamari
2 tbsp olive oil
1/2 tsp ginger
1 clove garlic
1 small onion
salt & pepper to taste

Bake in a covered dish at 350 until tender (about an hour and a half).

You could also substitute 1/3 cup of rice or barley for some of the lentils...and add whatever "winter" vegetables you have on hand. When I made it, I used squash and potatoes. It was delicious.

We ate this as a soup, but it could also be eaten over brown rice or quinoa, or on some flatbread. We eat it as the main dish, but it would be a great side dish as well. Can't wait to make this again!

Tofu Sticks

2006-10-14T21:31:00.000-07:00

Bella loves to dip things...so this week we made "Tofu Sticks" from Simply Natural Baby Food by Cathe Olson. They are deliciously crispy AND tasty.

1 lb. extra firm tofu
1/2 cup fine bread crumbs (whole wheat) or cracker crumbs
3 T sesame seeds (optional)
1 T nutritional yeast
1/4 t paprika
1/2 t kelp powder
3 T olive oil

Press the water out of the tofu using a towel. If you use the tofu packed in water, you may want to rest something heavy on it for 10-15 minutes to get the water out. In a pie plate or shallow bowl, combine crumbs, seeds, nutritional yeast, paprika, and kelp. Cut the tofu block in 1/2 lengthwise. Turn tofu back to the widest side, and cut tofu into 1/2 inch slices across the shorter end. You should have 12 pieces.

Preheat oven to 375 degrees. Toss tofu sticks with olive oil...coating all sides. Next, carefully roll the sticks in the breading mixture until coated.

Place them on a baking sheet (stoneware works best). Bake for 25-30 minutes or until brown and crisp. You may have to turn them once.

For the sauce, I use vegenaise with a little dill pickle juice and lemon juice added. Yum! These were a big hit.

Basil Basil Basil

2006-10-14T21:12:00.000-07:00

So much basil! I am planning on making a large batch of pesto with these bunches...and freeze it to use later. Here is one of the pesto recipes that I'm going to try:

Lemon Artichoke Pesto w/ Toasted Pinenuts
Recipe compliments of Brooke the Vegan

1 cup canned artichoke hearts, quartered
2 large cloves garlic, minced
1/2 cup packed fresh basil
1/4 cup water
1 tablespoon nutritional yeast flakes (or more as desired)
1 1/2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
olive oil
salt and pepper, to taste
pinenuts, toasted

Blend first seven ingredients, adding olive oil for desired consistency. Top with toasted pinenuts.

Sounds pretty tasty!

Simple

2006-10-10T23:07:00.000-07:00

I think simple is always better when it comes to food. This is a very simple dish, yet very complex in flavor and nutritional value. Organic whole wheat elbow macaroni topped with Seeds of Change Arrabiatta sauce...and some freshly chopped organic basil.

The jar of sauce was given to me by a good friend as a housewarming gift...and boy was it tasty. Just enough spice to keep it interesting. Be sure to check it out!

The Ultimate Sandwich

2006-09-23T23:27:00.000-07:00

This was an amazing sandwich...oh the deliciousness!

Rudy's Organic Honey Whole Wheat Bread
Organic heirloom tomato and tapestry salad mix from Blue Gate Farms
Avocado with lemon juice and salt
Vegenaise

I will be eating this several more times this week. But I'll be adding cucumber and sprouts. Even more yummy.

Buy Bulk

2006-09-19T23:33:00.000-07:00

I love the bulk bins. I could stand there and stare at them for hours. So many pretty things. Beautiful organic package-free goodness. Have you ever tried to focus on buying things with minimal packaging? It's crazy how much cardboard and plastic companies wrap around their products!

I also love putting them in my jars when I get home (see photo). For those of you who are bulk dry foods challenged, from L to R (top row): red lentils, split peas, garbanzo beans, quinoa. Bottom row: Raisins, popcorn, long-grain brown rice, and pinto beans.

Buying bulk is cheaper, healthier and better for the environment. One of my favorite webistes (New American Dream) wrote up a nice little ditty. Here you go:

One useful piece of advice I've heard is to "buy bulk." This can mean one of three things, all of which can save money.

Firstly, there's the bulk bin section of the grocery store - the bins with loose flour, rice, etc. that you scoop into a bag and pay for by the pound. Not all grocery stores have a bulk bin area or carry organic items in it, so you may need to shop around. At my local store, I've realized big savings by purchasing staples like organic flour, dried beans, pasta, cereal, peanut butter, and cooking oil from the bulk bin section. An eco-friendly bonus is that less packaging is used for foods sold in the bulk bin section. I sometimes go the extra mile and bring my own clean, reused plastic bags to the store so that no new packaging is required.

Secondly, you can "buy bulk" by buying organic foods in bulk packages. These big packages often have a lower price per pound than smaller packages and also generate less packaging waste. In my case, I like to buy the 25-pound sack of organic brown rice. It costs less per pound than a one- or two-pound package and lasts forever. Single people, small households, or those with limited storage space can team up with one or more friends and split a bulk package between themselves. (A helpful side note: stores with bulk bin areas probably carry 25- and 50-pound bulk packages - that's what they use to fill the bins. Ask your friendly organic grocer if they will sell the bulk package to you directly, at a discount.) I've read that certain commodities like organic coffee and chocolate can cost the same as their conventional counterparts, if you purchase a year's supply at a time and then store it in individual airtight containers. And this strategy isn't limited to dry goods, either - I've also read about several families who realized savings by splitting a side of organic beef. Some possible sources for bulk packages are Costco, ShopNatural, Azure Standard, Ozark Organics, and Door to Door Organics.

A third way to "buy bulk" is to buy large numbers of organic items, especially when they are on sale. Organic canned soup on clearance? Don't stop at 5 or 10 cans - think big - buy a case or two and keep them in your closet or share with friends. Fresh produce is a good candidate for similar treatment. If you can't eat all that discounted organic produce at once, items like berries or chopped bell peppers can be frozen in plastic bags for later use. A chest freezer, especially an energy-efficient model, may come in handy for doing this on a bigger scale. These freezers come in all sizes, from ones small enough for single people, to large models for big families. Just make sure that the operating costs for your freezer don't cancel out the savings from your bulk buys! Another option for preserving large batches of discounted organic fruits and veggies is to dry or can them, if you have the time, equipment, and know-how.

Thanks New Dream for putting my thoughts into words at this late hour. Just say NO to excessive packaging!

Good Food

2006-09-19T23:11:00.000-07:00

Here is today's CSA goodness. I don't have the list right in front of me with all the exact names and what not, but here is the quick run down.

*Apples! Yay!
*Green beans
*Peppers
*Tomatoes...big and little
*Tapestry salad mix...yum!
*Edamames

There was one more apple and TONS more little yellow tomatoes...but Bella and I were really hungry on the way home.

Tea Perfection

2006-09-04T17:02:00.000-07:00

I love tea. It has so many qualities...refreshing, healing, cleansing, warming, cooling. I prefer loose leaf teas...but I have found several "full leaf" bagged teas that I enjoy. If you've never tried loose leaf...you're missing out!

The teas that I drink the most are:

*Ancient Happiness from Gong Fu and Apricot Green from Adagio.
*Rooibos...Vanilla Rooibos is the best.
*Evening in Missoula
*Pacific Breeze from Gong Fu...or Citron Oolong by Rishi Tea.

One of my favorite summer teas is Passion Tea by Tazo. You can get it at Starbucks (they make it daily). If you want to get a little wild, try their Passion Tea Lemonade. Yum. Tea is where it's at.

Homemade Almond Milk

2006-08-29T15:23:00.000-07:00

Homemade Vanilla Almond Milk
Cookbook: Living Cuisine: The Art and Spirit of Raw Foods
Renee Loux Underkoffler
Makes 4 cups.

"A sweet and delicious fresh milk with the elegant essence of vanilla"

1 cup soaked raw almonds (soaked 4-8 hours)
4 cups filtered water
Pinch of sun-dried sea salt
1 T non-alcohol vanilla extract
1/2 vanilla bean (optional)
3 T raw honey or maple syrup (or 3 soft dates, pitted)

In a blender, at medium, then high speed, blend soaked almonds, water, and sea salt until smooth. Pour through a strainer (or use a nut bag) to separate pulp. Pour liquid back in the the blender and blend in vanilla extract and bean (if using) and sweetener until smooth.

Human beings should not drink milk from a cow. It's that simple. So many illnesses and afflictions in children (and adults for that matter) could be cured if they would just cut out milk and milk products. There are tons of doctors, organizations, websites, etc...that will tell you the same thing, so you can do your own research. Here is one to get you started. Almond milk is a delicious alternative to cow's milk. Once you make your own...you'll never go back! It's so creamy and delicious. Perfect for dipping cookies, baking with, or drink it plain. Yum!

This Week's Bounty

2006-08-02T13:50:00.000-07:00

In this week's box from Blue Gate Farm:

Basil - Genovese
Carrot mix
Cucumbers - Lemon (look at how cute that is!) and Suvo Long
Hot Peppers - Wenk's Yellow Hots
Summer Squash - 8 Ball
Swiss Chard
Tomatoes - Blondkopfchen (yellow grape), Costoluto Genovese (Pleated Red) and Paul Robeson (Dark Red with Green Shoulders)

Yummy.

Ode to Watermelon

2006-07-31T14:10:00.000-07:00

Watermelon...it's a slight obsession. I could eat watermelon ALL DAY LONG. I buy at least 2 at a time in the summer because I can go through one a day! Here are some fun facts about watermelon:

* Watermelon is an ideal health food because it doesn't contain any fat or
cholesterol, is high in fiber and vitamins A & C and is a good source of potassium.
*Watermelon contains higher levels of lycopene than any other fresh fruit or vegetable.
* Watermelon's official name is Citrullus lanatus of the botanical family Curcurbitacae and it is a vegetable. It is related to cucumbers, pumpkins and squash.
* The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt.
* A watermelon was once thrown at Roman Governor Demosthenes during a political debate. Placing the watermelon upon his head, he thanked the thrower for providing him with a helmet to wear as he fought Philip of Macedonia.
* Early explorers used watermelons as canteens.
* The word "watermelon" first appeared in the English dictionary in 1615.
* Watermelon is grown in over 96 countries worldwide.
* In China and Japan watermelon is a popular gift to bring a host.
* In Israel and Egypt, the sweet taste of watermelon is often paired with the salty taste of feta cheese.
* In 1990, Bill Carson, of Arrington, Tennessee, grew the largest watermelon at 262 pounds that is still on the record books according to the 1998 edition of the Guinness Book of World Records.
* In 1999 over 4 billion pounds of watermelon were produced in the United States.
* Over 1,200 varieties of watermelon are grown worldwide.
* Every part of a watermelon is edible, even the seeds and rinds.

And believe it or not, there is actually a National Watermelon Promotion Board.

Homemade Pizza Night

2006-07-26T22:43:00.000-07:00

Yummy! Whole wheat crust topped with olive oil, fresh garlic, fresh basil leaves, heirloom tomatoes, feta and italian cheeses. I made the crust in the bread machine. It was perfectly crispy on the bottom and soft throughout.

Whole Wheat Crust
1 cup water, room temperature
2 tablespoons olive oil
3 cups whole wheat flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 teaspoons active dry yeast

This made enough for 2 crusts.

Black-eyed Pea and Quinoa Croquettes with Mushroom Sauce

2006-07-26T16:25:00.000-07:00

Quinoa (pronounced "keen-wah") is a wonderfully perfect little "supergrain". It's a complete protein, so it's great for vegetarians (and everyone else for that matter). Bella loves it plain.

Here is a recipe from another one of my favorite cookbooks, "Vegan with a Vengeance" by Isa Chandra Moskowitz. This recipe is somewhat time consuming...but everything is from scratch, so that's expected. Even if you don't make the croquettes, the mushroom sauce is so delicious alone and would work great over pasta. You could get a little crazy and use shitake or portabella mushrooms as well. This dish is extemely filling and has a hearty flavor. Enjoy!

Black-eyed Pea and Quinoa Croquettes with Mushroom Sauce
1 1/2 cups cooked black-eyed peas, drained, or 1 can, drained and rinsed
1 T olive oil
1 T soy sauce (I use tamari)
1 cup cooked quinoa, at room temperature (how to cook quinoa)
1/2 t dried thyme
1/2 teaspoon dried basil
1 t paprika

For the bread crumb coating:
1/2 cup whole wheat bread crumbs
1/8 t sea salt
Few dashes of black pepper
1/2 t finely grated lemon zest
2 t olive oil

Preheat the oven to 350 degrees. In a food processor, blend the black-eyed peas with the olive oil and soy sauce until just blended. Or use your hands to mush it for a truly messy experience. Add the quinoa and spices and combine the mixture. You should be able to mold them into balls that readily stick together.

In a small bowl, mix together all the ingredients for the breading. Spray a baking pan with a little oil. Form the croquette s into walnut-sized balls. Gentlly roll the balls between your palms 3-4 times, then flatten out the ends so that the croquettes resemble marshmallows. Coat each ball with the bread crumbs and place on the baking sheet. When all the croquettes have been formed, spray lightly with oil. Bake for 40 minutes, turning once after 20 minutes.

Mushroom Sauce:

3 cups veggie broth
2 T arrowroot powder
1 T olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups crimini mushrooms, thinly sliced
1 t dried thyme
1 t salt
Few dashed of black pepper
1/2 cup white cooking wine
2 T soy sauce
1/4 cup nutritional yeast
1/4 cup plain soy milk

In a small bowl, whisk the broth and arrowroot powder until dissolved. Set aside.

In a medium sauce pan, saute the onions and garlic in the olive oil for 3 minutes. Add the mushrooms, thyme, salt and pepper and cook for 5 minutes, stirring occasionally. Add the white wine and turn the heat up to high to bring to a boil for 3 minutes. Add the soy sauce and the broth/arrowroot mixture. Bring to a boil and then lower heat and simmer for 15 minutes, stirring occasionally. Add the nutritional yeast and whist until dissolved. Add the soy milk and whisk for another minute or so. Let cool for a few minutes before serving.

Serve this by putting the extra quinoa on the center of the plate, then put 4-5 croquettes on the quinoa and then add a nice helping of the mushroom sauce around the edges of the plate. Don't pour sauce directly on the croquettes, as they will get too mushy.

Collards

2006-07-26T14:53:00.000-07:00

Collards make great wraps. You can use them just like you would use a tortilla, pita, etc. (but so much healthier!). They have a very mild flavor and are very tasty. My favorite thing to wrap them around is: hummus, cucumbers, tomatoes, sprounts, avocados...and a little vegenaise and mustard. A little tip...use your thumb to press down on the vein and flatten it out before you roll it.

Go Green!

CSA Goodness on July 24

2006-07-26T14:37:00.000-07:00

Another lovely CSA basket. Here is what was included this week:

Beans: Filet Beans (Maxibel)
Beets: Blankoma - white, Chioggia - red and white striped, and Golden - yellow
Cucumber: Suyo Long
Leeks - King Richard
Summer Squash: Sebring - yellow, and Eight Ball - round and green
Tomatoes: Dr. Wyche's Yellow (large golden), Italian Heirloom, Juliet (red cherry), and White Bounty (all heirloom except Juliet)

Good stuff. Last night we made Tomato Basil Pasta with fresh basil, the Italian Heirloom tomato, fresh garlic, onion, and whole wheat pasta. Yummmmm. Today, I ate half of the cucumber. It was so delicious. My parents have an "egg share" and get a dozen "just laid" eggs every week. I stole 2 eggs from their box for Bella. They were so cute...and green.

Earth Happy To-Go

2006-07-26T14:21:00.000-07:00

We've been working on reducing our footprint on earth and using more non-disposable items. Today, I received my To-Go Ware set! I am so excited about this...it is so durable and fabulous. Here is a little more about it.

Bella helped me open it and once she figured out what it was, she immediately exclaimed,

"I will eat with everybody!" and "I'm cooking!"

I'm planning on using it for picnics, eating in the car, and also for take-out. For take-out, it will be a little more time consuming because I think I will need to go in and explain to them what I want..."rice in this, green curry in this...". Now I just need to get another so we can have enough for our whole little family!

Thai Goodness

2006-07-23T07:55:00.000-07:00

This is green curry with tofu from Cool Basil in Des Moines. It's a local favorite around here...if you're in town, don't miss it! If I'm having a bad day, green curry can make it better. If I'm having a great day, green curry will top it off. If I'm hungry, green curry hits the spot. If I'm not hungry, it doesn't matter...I can't turn down green curry. It's so perfect in every way. I crave it.

I sometimes go to their "sister restaurant", Thai Flavors (same owners). They are both great...but have different atmospheres. Cool Basil is a little fancier and they don't have fresh spring rolls...my favorite. Kristin and I had some when she was in town.

We budget money each month specifically for Cool Basil. Yes, I love it that much. There are several other Thai restaurants in town, but we haven't gone (Pho, The King and I, and Nut Pob). Maybe I need to branch out...but hey, when you find something good, why mess it up?

Whenever we are traveling, I make a point to search out the local Thai restaurant.

Omaha, NE: Thai Spice and Thai Kitchen (best pad thai)
Ames, IA: The Spice (best service)
Iowa City, IA: Thai Spice (community activists)
Fargo, ND: Thai Orchid (surprisingly delicious)
Apple Valley, MN: Taste of Thailand (amazing spring rolls)
Bloomington, MN: Ketsana's Thai Restaurant (right off I-494, easy take out)
Kansas City, MO: Thai Place (great atmoshere)
Boulder, CO: Know Thai (fast service...more like Thai fast food)

Please let me know your favorites too! Get out and support your local Thai restaurant TODAY!

Delightful Banana Nut Muffins

2006-07-23T07:49:00.000-07:00

This is my most requested recipe. They are AMAZINGLY wonderful, moist, and vegan! They are delicious with hot tea.

Delightful Banana Nut Muffins
Cookbook: The Garden of Vegan
By Sarah Kramer and Tanya Barnard

1 1/3 cups whole wheat flour
½ cup dry sweetener (I like rapadura or turbinado)
1 t baking powder
1 t baking soda
½ t salt
¾ cup ground flaxseed (or oat bran)
½ cup chopped walnuts (optional)
2 bananas, mashed
1/3 cup olive oil
1 t vanilla extract
2/3 cup soy, rice, or almond milk

Preheat oven to 375 degrees. In a large bowl, stir together the flour, sweetener, baking powder, baking soda, salt, flax or oat bran, and walnuts. In a small bowl, combine the bananas, oil, vanilla and soy milk. Pour the liquid ingredients with the dry and mix together gently until “just mixed”. Spoon into a lightly oiled muffin pan and bake for 15-20 minutes. Makes 12 muffins.

Balsamic Vinegarette

2006-07-23T00:05:00.000-07:00

During the week in the summer, this is my typical lunch. A big yummy salad. Someday I would love to have my own garden and grow all of this myself. This particular salad consisted of:

*Romaine hearts
*Kale
*Summer squash
*Cucumber
*Tomatoes
*Avocado
*Walnuts
*Raisins
*Flax oil

Most of the time I keep the dressing simple. I just splash a little olive oil, balsamic and raw agave nectar on it and it's good to go. When I'm feeling more ambitious, I whip up some vinegarette. My absoulute favorite dressing of all time is this one:

Balsamic Vinegarette
Living Cuisine: The Art and Spirit of Raw Foods
Renee Underkoffler

6 T extra virgin olive oil
3 T balsamic vinegar
1 T apple cider vinegar
1 1/2 T maple syrup or raw honey
1 T nama shoyu
1 T white miso
1-2 cloves galic
1/4 cup chopped parsley
2 t oregano
Sun-dried sea salt to taste

In a blender, blend all ingredients until smooth. Store in a glass jar in refrigerator. Keeps for 3-4 days. To re-use, add a little water and shake.

Buying food

2006-07-20T00:24:00.000-07:00

Every Tuesday is like Christmas morning. Tuesday evenings we drive down to pick up our CSA box. What the heck is a CSA? Check out this link and find your own while you're at it. We paid a lump sum of money to Jill and Sean at Blue Gate Farm to buy a farm share, and they give us yummy organic goodness each week to eat. The photo above is this week's take (minus the fruit in the bowls). There is NOTHING like food that was just harvested. If you've never experienced "just picked" green beans, you're so missing out.

I also shop at New City Market, a small (and I mean SMALL) market just a mile from my house. I love it there. They know me. They talk to me. The listen to me. And they care about the issues. This week, I was shopping and noticed that they were putting out a new brand of tofu to replace the White Wave tofu. I told them that I was happy they were doing that because White Wave is owned by a big nasty corporation and I would rather support small farmers/producers. They "get it".

I LOVE grocery shopping. I try really hard to buy everything on my list at New City, but I ended up going to Hy-Vee to get a few extra things. Of course, whenever I go to Hy-Vee, I remember why I love New City so much. Here is a little comparison:

New City
*Cute and quaint
*Great relaxing music playing
*Friendly and knowledgeable staff
*Awesome bulk section

Hy-Vee
*Huge, bright, and loud
*I don't remember if there was music, I was too busy being annoyed by the huge bright loudness.
*My checker had lost her voice, and sounded like something out of Nightmare on Elm Street. I couldn't make out a word she said.
*I feel like the only one there who knows that white bread is bad for you.

New City just has "my kind of people"...and Hy-Vee does not (most of the time). I have a really bad habit of looking down the checkout aisles as I leave and thinking to myself...."oh my goodness, they aren't really going to EAT THAT are they?!" I feel a deep need to grab them and tell them about genetically modified food, partially hydrogenated oils, dangers of pesticides....ack!! So in order to prevent myself from judging others...I should just stay at New City.

The Farmer's Market is possibly my favorite activity of the summer months. I don't buy a lot of food there (especially now that we have the CSA share)...but I just love going and talking to the growers and finding out who is truly not using chemicals, etc. I have a new favorite...Blue Gate has a booth there and they have this AMAZING herbed lemonaide. I am craving it right now. I usually buy some cucumbers, tomatoes, and flowers. Other than that, it's mostly just people (and dog) watching and music listening.

If I can't find something organic, I buy local, if I can't buy local, I buy the closest to home that I can. Why? There is a great blog about a couple who only bought food that was produced within a 100 mile radius of their home. Check it out. I'm certainly not perfect in this area, but I'm working at it.

Just be MINDFUL and deliberate about your food purchases. That's what matters. Check out my other blog for more thoughts on buying local.

My kitchen

2006-07-19T23:27:00.000-07:00

My kitchen. I spend A LOT of time in here. Preparing food is an relaxing, enjoyable thing for me. I love feeling the different textures in my hands. I love starting with raw ingredients and creating a wonderful final product. You won't find a microwave in my kitchen. I'm not about doing things fast (plus they aren't good for you). I enjoy slow food. I don't purchase a lot of processed food (occasionally chips, cereal, crackers, and condiments). I strive to have only organic food in the house. I would say that right now, I have about 90% organic.

Here is what is currently in my fridge:

Kiwi
Strawberries
Spinach
Grapes
Romaine lettuce
Cucumbers
Summer squash
8-ball zucchini
Onions
Carrots
Dried figs and apples
Cashews, walnuts, and almonds
Garlic
Broccoli
Watermelon
Eggs from a local farm
Mango
Sesame tahini
Almond butter
Strawberries
Mushrooms
Bean sprouts
Red curry paste
Lemon juice
Worshestershire sauce
Vegenaise
Brita water pitcher
Ketchup and mustard
Maple syrup
Flax oil
Flax seeds
Avocados
Green beans
Swiss chard
Almond milk
Lime juice
Yeast
Sprouted garbanzo beans
Brussel sprouts

In my freezer:

7 bags of fruit for smoothies
Edamames
Bread crumbs
Bananas
Ice

On my counter:

Oranges
Lemons
Tomatoes
Pears
Bananas
Mangos

In my cupboards:

Agave nectar
Celtic sea salt
Honey (local farm)
Baking supplies and spices
Bulk dried beans and legumes (navy beans, red lentils, split peas, garbanzo beans, quinoa)
Veggie broth
Tamari
Apple Cider Vinegar
Rapadura whole cane sugar
Larabars
Untoasted nori sheets
Unsweetened coconut flakes
Various whole grain flours
Carob chips
Nutritional yeast
Molasses
White cooking wine
Olive oil
Popcorn
Blue chips
Pretzels
Flax plus cereal
Brown rice cakes
10 lb bag of brown basmati rice
Balsamic vinegar

For the last week or so, I have been back on primarily raw foods. Normally, there would be at least one block of tofu in there. I love opening my fridge and seeing a rainbow of colors and textures. If my fridge is colorful and clean, I am a happy mama.

I love food.

2006-07-19T22:31:00.000-07:00

Yes, it's true. I love food. Those of you who know me personally will agree that I can get downright obsessive about it. This blog will be a place for me to "talk food", post recipes and photos, etc. Here are few fun facts about me and food:

I've ALWAYS loved food. I was the girl who would go back for a third helping in the lunch line...every day. Yum.
I grew up in a very health conscious family, but we definitely don't agree on what "healthy foods" are anymore.
I started eating a vegetarain diet in September 2004. At home, I eat almost 100% vegan (no animal products). When I am out, I am a little more relaxed.
I ate a 100% raw food diet for 2 months in the summer of 2005. It was fabulous. And expensive. And hard to maintain. But yum.
I love Thai food. Enough said.

That's enough fun for one post. Now...onto my kitchen!