Latest info, recipes, tools & gadgets to create a healthy diet
Posts tagged recipe
All Around Baking Mix
Jan 20th
When I became a vegetarian there weren’t a lot of good vegetarian cookbooks, plus most of them were for ovo-lacto vegetarians and I don’t eat eggs. For years I pined away, wishing I could make good muffins, cakes, pancakes, and the like. I tried all the egg replacers and found them to really be lacking. I did manage some decent treat using things like applesauce and yogurt, but sometimes I didn’t want their distinct flavors in what I was preparing.
Finally I began to play around with it myself and found that it is incredibly easy to make everything from cookies More >
Fantastic “Healthy” Cookies
Jan 17th
Of course all cookies are a treat, but if you make them as healthy as possible you can give them out more freely. Whole sugars, such as Sucanat, have all the nutrients and minerals still intact. It’s still a sugar, but it is used by the body differently and doesn’t cause a loss of nutrients and minerals to process it, like white sugar does.
I developed this cookie recipe after becoming vegetarian and dropping eating eggs, as well. I don’t miss them, as this is a really nice soft cookie. I’ve made awesome double carob cookies (with both powder and chips), More >
Focus Food: Winter Squash Part 2
Dec 20th
Kabocha squash works well for this recipe, but you can use acorn or hubbard, as well.
Last time I gave you a winter squash recipe that was for a sweeter squash. Here’s one for a more earthy flavored squash. However, I used it yesterday on a Kabocha squash, which is pretty sweet, and it was very tasty.
Rice Stuffed SquashOven Temp: 350˚F
Cooking Time: 40-50 min
Serves: 2-4
Ingredients:
1 winter squash, cut in halve with seeds removed
1 ½ cups rice
3 cups water
1-2 med tomatoes
1 tsp chaat masala spice mix
1 tsp dry rosemary
2 tsp dry basil
1 tsp salt
Sour cream (optional)
Directions:
Preheat oven to 350˚F. Put 1” of More >
Focus Food: Winter Squash Part 1
Dec 16th
Winter squash are a great staple for the winter months. They’ll store almost indefinitely in a cool, dark space , and are very versatile. You can use them as a main dish, in baked goods like cookies and pies, for soups, and for pies. There are probably some uses I haven’t even thought of. Not only that there is such a variety in taste that you can fix them savory or sweet.
Today I’m going to focus on one of the sweeter ones – Delicata. Next entry I’ll give you a savory recipe.
The Delicata squash is one of my favorites. They More >
30-Minute Lentil Soup
Dec 13th
Use red lentils for a quick cooking soup.
Living in the mid-Atlantic states our winter weather is very variable. If we have winds from the south, like today, it is warm enough to walk around without a coat. However, tomorrow’s high may only be in the 30s or 40s if the wind is out of the north. On days when we have a surprise cold snap a wonderful steaming bowl of soup is on the menu. Here’s a hearty soup recipe that will cook up in approximately 30 minutes from scratch. I’ve used it for years now and we love it More >
Keeping The Holidays Healthy and Raw
Nov 29th
Changing traditional holiday foods can be hard. Start some new ones with healthy raw treats.
Christmas is a time when we think of family get-togethers, memories and traditional treats and meals. With many of the traditional ingredients: white sugar and flour, dairy products, trans and saturated fats, and refined carbs, on the “no-no” list you may be wondering what you’ll eat this holiday season. We don’t want our families to feel deprived of the traditional treats they’ve come to associate with the holidays, yet we want to provide healthier choices.
You might want to try some raw food desserts and see how More >
More Vegetarian Holiday Ideas
Nov 22nd
You can make pumpkin pie from scratch. Just buy a pumpkin grown especially for that. They are usually small and sweeter than regular pumpkins.
Maybe this is your first holiday as a vegetarian, or your college age child just announced they’ve gone vegetarian. Maybe you’ll be having some vegetarian guests, or you just want to eat less meat yourself. Whatever the reason, having several options for a holiday meal is a good idea.
For main dishes there’s the mock turkey recipe from my last post, but you can also have winter squash. I remember attending my first vegetarian Thanksgiving. The people had More >
Fantastic Mock Turkey Recipe
Nov 18th
Enjoy a guilt free Thanksgiving. Enjoy vegetarian turkey instead.
When I first became a vegetarian I didn’t miss any meat, except turkey for Thanksgiving and Christmas. I had it every single holiday that I could remember and the first without was interesting. What was I going to fix? At that time there was no Tofurky available. For a number of years we just ate butternut or acorn squash to replace the turkey. Then I found this recipe from Ann Gentry. I first used it about 15 years ago. I was amazed to find her sharing it in a recent blog post.
I’ll tell More >
Revenge of the Green Tomatoes
Nov 8th
Baby tomatoes in my garden.
Are you left with a kitchen full of green tomatoes due to an early frost? There are a number of things you can do with them.
- Wrap them individually in newspaper, store in a box at room temperature. Check them regularly and eat them as they ripen. We did this one year in a zone 5, where the first frost hit at the end of September and we had tomatoes all the way until after Thanksgiving. Really fun to actually be eating some of your harvest, since that what the holiday was originally all about, being thankful More >
Recipe: Fall Greens Stir Fry
Oct 15th
In the fall we get a second chance to have all the wonderful leafy greens that are so prevalent during the spring: kale, chard, spinach, arugula, and Chinese greens. Farmer’s markets abound with these tasty treats again, after summer’s heat. Here’s a light and tasty stir-fry perfect for any lunch or dinner. You can use any green you like, but I particularly like shaing hai, so use it. Shaing hai is like miniature bok choy.
Since soba noodles only take 8 minutes to cook I get all the prep work done and just as I’m starting to cook the tofu and More >