tag:blogger.com,1999:blog-198430252024-03-07T14:50:54.090-08:00Cathe's KitchenCathe Olson, author of "Simply Natural Baby Food, "The Vegetarian Mother's Cookbook," and "Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love" keeps you up to date on food politics, whole foods and nutrition, as well as sharing recipes and posting book reviews. Also see her web site at http://www.simplynaturalbooks.comAnonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.comBlogger459125tag:blogger.com,1999:blog-19843025.post-51404587403218603852014-05-12T21:15:00.000-07:002014-05-12T21:15:53.125-07:00Book Review: VEGAN PLANET<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_aNbDrwPTpBo2agjc3cNWsXwc1Y8OmMfpy43g2IzmTMWiXdWooX2i6RNOoDRLDO80jjWN4bttmfuSY8O_SNPrkX_Np6GAMs_q6Z6hJJG_GG2P1lGmksQ69ooJuZDwGk6csEe/s1600/Vegan-Planet.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_aNbDrwPTpBo2agjc3cNWsXwc1Y8OmMfpy43g2IzmTMWiXdWooX2i6RNOoDRLDO80jjWN4bttmfuSY8O_SNPrkX_Np6GAMs_q6Z6hJJG_GG2P1lGmksQ69ooJuZDwGk6csEe/s320/Vegan-Planet.jpg" /></a><span class="Apple-style-span" style="font-weight: normal;">Robin Robertson’s <i>Vegan Planet</i> has long been a staple in our house. No matter what kind of food we feel like, I am sure to find a recipe in that colossal, comprehensive cookbook. In the mood for Chinese? Try the To-Fu Yung. Indian? Make Robin's Checkpeas Vindaloo. There are vegan versions of food from just about everywhere, such as Italy, France, Greece, Thailand, and Africa--and plenty of U.S. favorites like California Chili made with olives and avocados. And how about Tempeh and Red Bean Jambalaya with Chipotle Chiles? Robin also offers a section of Vegan Basics with recipes for meat substitutes like Seitan, Marinated Tofu, and Tempeh Bacon Bits. One of my favorite features is the amazing variety of delicious dressings and sauces sure to add zest to any meal. She includes everything from an Easy Vegan Hollandaise and Bechamel to Bourbon-Spiked Barbecue Sause and Ginger Lime-Dipping Sauce. </span></h3>
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<span class="Apple-style-span" style="font-weight: normal;"><br />So, when I received a copy of the new revised Vegan Planet, I immediately checked to make sure my favorite recipes from the first edition were included . . . and yep, they were--including the Tomato-Basil Lasagna Spirals that have gotten me through many a potluck (and believe me no one misses the meat or dairy). And phew, there were the Barley-Stuffed Cabbage Rolls that I make whenever I’m missing my mom’s German cooking. But the good news is that Robin has added 50 NEW recipes to the book, with dishes like Picatta-Style Cauliflower Steak, Paella-Stuffed Peppers, Pulled Portobello Barbecue, and Tiramisu Cheesecake. Robin has also updated the information and recipes from the original book to make them even healthier and more environmentally-friendly. Whether you are a long-time vegan needing fresh ideas or a new vegan wondering where to start, this cookbook is sure to satisfy.
Check out <a href="http://robinrobertson.com/recipes-vp/">some sample recipes here</a>.</span></h3>
Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com5tag:blogger.com,1999:blog-19843025.post-87328494346839923732014-04-28T14:58:00.002-07:002014-04-28T14:58:20.020-07:00Vermont passes GMO labeling law . . . but will it stick?I was so encouraged to hear that Vermont passed the GMO labelling bill which will requrie labelling of generically engineered products. But it is being attacked from all sides so who knows if it will stick?<br />
<br />
I think this quote really puts things in perspective.<br />
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<br />
" . . . there are also existing labeling requirements that don't just involve health, safety and nutrition, Mr. Faber maintained. "Listing whether orange juice is made from concentrate is not a health question," he said. "It is to protect consumers from deception."<br />
<br />
Labeling foods that contain GMOs is not about whether you are in favor of them or against them. It's not even about whether GMOs are safe or dangerous for consumption and the environment. It's about consumers having the right to know what is in the products they consume and what they feed to their families. IT'S OUR RIGHT TO KNOW!
Here is <a href="http://www.post-gazette.com/news/health/2014/04/27/Congress-takes-up-food-labeling-fight/stories/201404270080">more info </a>on the issue.Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com1tag:blogger.com,1999:blog-19843025.post-39961140000476610082014-02-23T11:51:00.000-08:002014-02-23T11:51:21.034-08:00BOOK REVIEW: PARENTING M.D.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvcEmqMWg2I00CW6NnlH8IwquC_mEvNYMWxFNpbx0H7NjFLBW0Yt8f9RNq7P9X_qfwiRSJSQ4DSFsjdN3gGZlgZLEQZ3m4fk876GhQJXapEkm4Tnq1qWbYZ1wIMQ_wxM1jxf5/s1600/Cover_ebook_large-187x300.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvcEmqMWg2I00CW6NnlH8IwquC_mEvNYMWxFNpbx0H7NjFLBW0Yt8f9RNq7P9X_qfwiRSJSQ4DSFsjdN3gGZlgZLEQZ3m4fk876GhQJXapEkm4Tnq1qWbYZ1wIMQ_wxM1jxf5/s1600/Cover_ebook_large-187x300.jpg" height="320" width="199" /></a><span class="Apple-style-span" style="font-family: 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">You might have time to wade through a 500-page book on child-rearing before your first child is born, but once the baby arrives, you’ll be lucky if you find time to eat and sleep, never mind read. So where can an overwhelmed new parent go for advice? Natasha Raja’s <i><a href="http://www.amazon.com/dp/B00IGJYRQ0" target="_blank"><b>Parenting M.D</b></a></i>! No searching through page after page trying to find the information you need. Raja combines well-researched childcare advice with the latest technology to give parents a reliable and convenient way to get answers about what to expect during their baby’s first year. One just needs to click on the desired topic and go straight to the information. Raja’s sensible advice soothes new parents’ anxieties and gives up-to-date, practical answers to things like feeding, sleeping positions, tooth care, immunizations, and much more. This is the perfect guide for today’s parents and would be a welcome gift at any baby shower.</span></span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><br /></span></span>
<span class="Apple-style-span" style="font-family: 'Times New Roman', serif; font-size: large;">Raja has a <a href="http://www.parentingmd.com/" target="_blank">great blog</a> as well, with many more tips for keeping your kids healthy and safe.</span>Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com0tag:blogger.com,1999:blog-19843025.post-497780295582546972013-12-15T20:18:00.000-08:002013-12-15T20:18:03.126-08:00Vanilla Spice Granola<span class="Apple-style-span" style="font-size: large;">Here's an idea for a holiday gift from your kitchen: <b>granola</b>! It's a nice change from cookies and fudge -- not that there's anything wrong with those, of course but I like to mix it up. </span><div>
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Granola is easy to make and you can make a lot at a time so there's plenty to share with all of your friends. </span><span class="Apple-style-span" style="font-size: large;">Here's the version I came up with this year.</span><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjs7srxh1X7mQzFWK499_2B-8gaGXJ1Wz7LQcMZfi3o4EapB_7uoU65ipgK9ZbxIDPy-TqLuumzwwhmKglRCdKVL9-z-4s4X6SfQWo8NW3dzk0kmTX-CP1e0AKwxfHnPNdjfX/s1600/IMG_4212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjs7srxh1X7mQzFWK499_2B-8gaGXJ1Wz7LQcMZfi3o4EapB_7uoU65ipgK9ZbxIDPy-TqLuumzwwhmKglRCdKVL9-z-4s4X6SfQWo8NW3dzk0kmTX-CP1e0AKwxfHnPNdjfX/s320/IMG_4212.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-size: x-large;">Vanilla Spice Granola</span></div>
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<span class="Apple-style-span" style="font-size: large;">8 cups regular rolled oats (not quick cooking)</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 teaspoon ground cinnamon</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/2 teaspoon ground cardamon</span></div>
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<span class="Apple-style-span" style="font-size: large;">1/4 teaspoon ground nutmeg</span></div>
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<span class="Apple-style-span" style="font-size: large;">2 teaspoons sea salt</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 cup flavorless oil (safflower, canola, etc.)</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 cup maple syrup</span></div>
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<span class="Apple-style-span" style="font-size: large;">2 teaspoons pure vanilla extract</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 1/2 cups chopped raw walnuts</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 1/2 cups sliced raw almonds</span></div>
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<span class="Apple-style-span" style="font-size: large;">1 1/2 cups unsweetened coconut flakes</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Preheat oven to 325 degrees F. Spray or lightly oil two large baking sheets with oil.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">In a large mixing bowl, stir oats, cinnamon, cardamom, nutmeg, and salt together. In a small bowl, whisk oil, maple syrup, and vanilla together. Pour the oil mixture over the oats but leave a couple of tablespoons of the liquid in the small bowl. Stir the liquid into the oats until they are coated. Divide the oats between the two baking sheets and spread to an even layer in each pan. Bake 20 minutes, rotating the baking sheets about halfway through so it bakes evenly.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">Mix the nuts and coconut with the remaining maple syrup mixture until coated. Add to the baked oats. Stir them in and move the browned oats around the edges into the center. Spread the mixture again in an even layer and bake another 10 to 15 minutes, or until the granola is a light golden brown. Cool completely. If you like add a couple of cups of raisins or dried cranberries or cherries.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">For gifting--make sure the granola is completely cool. Transfer into plastic bags that you can tie with festive ribbon--or place into pretty jars or tins.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;">This makes about 11 cups of granola (or more if you add fruit)</span></div>
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Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com1tag:blogger.com,1999:blog-19843025.post-11930981008446164182013-12-06T10:31:00.001-08:002013-12-06T10:37:43.682-08:00BONUS RECIPE: Chickpea Noodle Soup<!--[if gte mso 9]><xml>
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<span style="color: black; font-size: 16.0pt; mso-bidi-font-family: ChaparralPro-Regular; mso-bidi-font-size: 28.0pt;">Robin Robertson was kind enough to share a recipe from her new book <a href="http://robinrobertson.com/one-dish-vegan/" target="_blank">One-Dish Vegan. </a></span></div>
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<span style="color: black;"><span class="Apple-style-span" style="font-size: x-large;">Chickpea Noodle Soup</span><span class="Apple-style-span" style="font-size: 16pt;"><o:p></o:p></span></span></div>
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Recipe © 2013 by
Robin Robertson and used by permission of The Harvard Common Press</div>
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<span style="font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;"> Gluten-free
option | Soy-free| Serves 4<o:p></o:p></span></div>
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<span style="color: black; font-family: ChaparralPro-Regular; font-size: large; mso-bidi-font-family: ChaparralPro-Regular;">This comforting, versatile soup can be altered easily to suit your
taste. For example, vary the vegetables according to personal preference, or
substitute seitan, tempeh, or different beans for the chickpeas. As the noodles
cook in the soup, they will absorb some of the broth, so you may want to add a
little more broth before serving. Alternatively, if you have leftover cooked
pasta from another meal, you can just add it when ready to serve instead of
cooking the noodles right in the soup. To make this soup gluten-free, use
gluten-free pasta and, of course, make sure that your vegetable broth is
gluten-free.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: ChaparralPro-Regular; font-size: large; mso-bidi-font-family: ChaparralPro-Regular;">Ingredients:<o:p></o:p></span></i></div>
<div class="MsoListParagraphCxSpFirst" style="mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">2 teaspoons olive oil or
1/4 cup water<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">1 medium-size yellow
onion, chopped<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">2 carrots, peeled and
thinly sliced<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">1 celery rib, thinly
sliced<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">3 garlic cloves, minced<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">1 teaspoon dried basil<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">1 teaspoon dried thyme<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">7 cups vegetable broth,
or more if needed<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">4 ounces green beans,
trimmed and cut into 1-inch pieces<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">4 cups coarsely chopped
stemmed kale or cabbage<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">3 cups cooked chickpeas
or 2 (15.5-ounce) cans chickpeas, rinsed and drained<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">1 (14.5-ounce) can diced
tomatoes, undrained<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">Salt and freshly ground
black pepper<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">6 ounces uncooked linguine,
broken into thirds<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">1/2 cup fresh or frozen
peas<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;">2 tablespoons minced
fresh Italian parsley<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none;">
<i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: ChaparralPro-Regular; font-size: large; mso-bidi-font-family: ChaparralPro-Regular;"> Directions:<o:p></o:p></span></i></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none;">
<span style="color: black; font-family: ChaparralPro-Regular; font-size: large; mso-bidi-font-family: ChaparralPro-Regular;"> 1. Heat the oil or water in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5 minutes to soften. Stir <a href="http://www.blogger.com/blogger.g?blogID=19843025" name="_GoBack"></a>in the garlic and cook for 1 minute longer, then add the
basil, thyme, and broth and bring to a boil. Reduce the heat to a simmer and
cook for </span><span class="Apple-style-span" style="font-family: ChaparralPro-Regular; font-size: large;">10 minutes.</span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none;">
<span style="color: black; font-family: ChaparralPro-Regular; font-size: large; mso-bidi-font-family: ChaparralPro-Regular;"> 2. Add the green beans, kale, chickpeas, and tomatoes with their
juices. Season to taste with salt and pepper. Simmer until the vegetables are
tender, about 20 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 4.75in 355.5pt; text-align: justify; text-autospace: none;">
<span style="color: black; font-family: ChaparralPro-Regular; mso-bidi-font-family: ChaparralPro-Regular;"><span class="Apple-style-span" style="font-size: large;"> 3. Stir in the pasta, peas, and parsley. Simmer until the pasta is
tender, about 15 minutes longer. Taste and adjust the seasonings if needed.
Serve hot.</span><o:p></o:p></span></div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com0tag:blogger.com,1999:blog-19843025.post-10952964950527962782013-11-29T10:09:00.000-08:002013-11-29T10:09:42.562-08:00BOOK REVIEW: One-Dish Vegan<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YQ7rBOM960NCqUMfW4zJTATuevPk1NANXozwMNLcI68oKF72NJVMwWSa0F4EbwEIOpsZaZ6eWeadEAxs9oyXuAkKQ6VYBhxMvVr80DDnVvRytAh_UiMqbQ4BaCfucDiRmdtY/s1600/IMG_4155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YQ7rBOM960NCqUMfW4zJTATuevPk1NANXozwMNLcI68oKF72NJVMwWSa0F4EbwEIOpsZaZ6eWeadEAxs9oyXuAkKQ6VYBhxMvVr80DDnVvRytAh_UiMqbQ4BaCfucDiRmdtY/s320/IMG_4155.JPG" width="320" /></a></div>
<div style="font: 11.0px Calibri; margin: 0.0px 0.0px 10.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">I absolutely love meals that can be served out of one bowl and have all of the important nutrients right in that dish, so Robin Robertson’s new cookbook, <b><i><a href="http://robinrobertson.com/one-dish-vegan/" target="_blank">One-Dish Vegan</a></i></b> was right up my alley. The book contains over 150 hearty soups, salads, and entrees that really are complete meals. As is usual with Roberson’s recipes, they are drawn from cultures all over the world. You’ll find everything from Senegalese-Inspired Red Lentil Soup to Louisiana Red Beans and Rice to Turkish-Style Stuffed Eggplant with Walnut Sauce. And for chili lovers, she has a whole chapter devoted just to chili with selections like Tequila Sundown Chili, Devil’s Food Chili and Orange-Scented Chipotle Chili.</span></div>
<div style="font: 11.0px Calibri; margin: 0.0px 0.0px 10.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">We tried the Cauliflower Comfort Casserole made with layers of butternut squash, potatoes, cauliflower, greens, and walnuts covered in a white bean sauce and it was absolutely delicious (though you might want to allow extra time because I needed to bake this quite a bit longer than the recipe indicated). We also loved the Lentil and Butternut Soup as well with its complex array of spicy, sweet, and savory flavors. My daughters have asked for the Fettuccini with Creamy Cannellini Tomato Sauce next and it is simple enough that I think they will be able to prepare it themselves.</span></div>
<div style="font: 11.0px Calibri; margin: 0.0px 0.0px 10.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">All of the recipes in the book have clear, easy-to-follow instructions. Although many of the recipes are fast and easy to make, there are more complex dishes too that will take more than one bowl or pot to prepare them—but I think you’ll find those worth the effort. I just love that these recipes are so healthy and made with whole food ingredients and there is enough variety to suit pretty much any taste. This is a great book to use during the busy holiday season ahead, and would make a wonderful gift as well. </span></div>
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Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com0tag:blogger.com,1999:blog-19843025.post-71044402679668500172013-11-15T20:49:00.002-08:002013-11-15T20:50:06.827-08:00Preview from Robin Robertson's newest cookbook<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPI8lpna5cpm3ArPCWmlEJ5oluEA40jzetHLU_HU2Hs4lN4Fl8ApzGByJ5bRKsEz6EtHvktS4rp87ecQ64nG_MEPGJ8Jl0B5XviQk2Tv2yM7QsYa7Lb5XJwnLeO0btsEkyaRw/s1600/IMG_4145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPI8lpna5cpm3ArPCWmlEJ5oluEA40jzetHLU_HU2Hs4lN4Fl8ApzGByJ5bRKsEz6EtHvktS4rp87ecQ64nG_MEPGJ8Jl0B5XviQk2Tv2yM7QsYa7Lb5XJwnLeO0btsEkyaRw/s320/IMG_4145.JPG" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Just made the Cauliflower Comfort Bake from Robin Robertson's new cookbook, <a href="http://robinrobertson.com/one-dish-vegan-is-here/" target="_blank">One-Dish Vegan</a>. Layers of butternut squash, russet potato, cauliflower and greens covered in a garlicky white bean sauce and sprinkled with walnuts. Yum!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Full review of the book coming soon!</span><br />
<br />Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com1tag:blogger.com,1999:blog-19843025.post-71117978991545258902013-11-10T14:09:00.003-08:002013-11-10T22:52:30.623-08:00Best bread for French ToastOkay, I just made the best French Toast that I've ever made . . . maybe even the best French Toast I've ever eaten. I made it with Trader Joe's Cranberry Walnut bread. It's kind of a European-style loaf--not sweet at all. I let it sit out in the bag for a couple of days after I bought it to dry out a bit. Then this morning sliced it a little thick and made French toast. I'm not trying to advertise for Trader Joe's or anything but this was too good not to share.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEx710BgdBxeH4Idqsv1W2nvuj1zZy0sjZdC0GYfO0L_MRuQLrnDVHRWefo4U4v2rSn6cjQU1kOZ1RB3u-emklQxytAxk0iL6lIyV8yyWh8eWIOoI7cgFlwAr3NdeujyD1SzS/s1600/cran-walnut-bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEx710BgdBxeH4Idqsv1W2nvuj1zZy0sjZdC0GYfO0L_MRuQLrnDVHRWefo4U4v2rSn6cjQU1kOZ1RB3u-emklQxytAxk0iL6lIyV8yyWh8eWIOoI7cgFlwAr3NdeujyD1SzS/s320/cran-walnut-bread.jpg" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com0tag:blogger.com,1999:blog-19843025.post-41049379191516017522012-11-27T18:10:00.000-08:002012-11-27T18:10:06.331-08:00QUICK AND EASY DINNER: Roasted Veggies and Tofu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8uI4ZFrDi7qud28swueQlQHTP3vox6ZhntlWxx1Dir6_9TXc7SvGYFgbnlbEPTU7rUVI50wgkXCvrw_fsdBJS7IeIccpfLW8YQ08cPfi_U7rfDQlNsS9bGgaKlPV1_neTjHW/s1600/IMG_3709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8uI4ZFrDi7qud28swueQlQHTP3vox6ZhntlWxx1Dir6_9TXc7SvGYFgbnlbEPTU7rUVI50wgkXCvrw_fsdBJS7IeIccpfLW8YQ08cPfi_U7rfDQlNsS9bGgaKlPV1_neTjHW/s320/IMG_3709.JPG" width="320" /></a></div>
I needed a fast dinner and had an odd assortment of veggies in my refrigerator. A few potatoes, a big sweet potato, an eggplant and friend had give me from her garden, and a few cups of chopped kale. And I had a package of Trader Joe's Organic Baked Teriyaki Tofu that was just about at expiration date. First I was going to make a stew but then decided I was in the mood for a veggie roast. Of course, everything had different cooking times so this is what I did, and it came out quite delicious. I think an onion, cut into 1-inch pieces, would be good added with the sweet potatoes--I just didn't have one.<br />
<br />
<b>Roasted Veggies and Tofu</b><br />
<br />
4 medium yukon gold potatoes, scrubbed and cut into 1-inch cubes<br />
1 large sweet potato, scrubed and cut into 1-inch cubes<br />
1 eggplant, cut into 1-inch cubes<br />
1 7-ounce package Teriyaki Tofu, cut into 1-inch cubes<br />
3-4 cups chopped dinosaur kale<br />
Olive oil<br />
Seasoning herb/spice mix<br />
sea salt<br />
<br />
Preheat oven to 450 degrees F. In a large bowl, toss yukon gold potatoes with enough olive oil to coat them. Place on large baking sheet. Sprinkle with herb/spice seasoning mix and sea salt. Place in oven. Bake 5 minutes. Meanwhile in the same bowl, toss sweet potatoes with olive oil, sea salt and seasoning mix. Add to potatoes and bake 10 minutes. Toss eggplant with oil, seasoning mix, and salt. Remove baking sheet from oven. Turn potatoes. Add eggplant and tofu to potatoes to baking sheet. Bake 5 to 10 minutes, or until eggplant is just about tender. Stir in kale and cooking a few more minutes to wilt kale.<br />
<br />
Serves 6Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com1tag:blogger.com,1999:blog-19843025.post-34873328324723735252012-11-05T17:28:00.001-08:002012-11-05T17:29:16.876-08:00Vegan Apple-Walnut Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHGr6UnRqZvkdEhyrC2ZsupEx0zbdc-Y5cTpTxbB2z6UlMWDlfIVwXeEI0PxyOZV37lAlirlhm1Si0tUUQZBUjKmMco0koZn2ZIBK4fCAaiy3iPt6PxbePey2QO857dyfYqqR/s1600/IMG_3660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHGr6UnRqZvkdEhyrC2ZsupEx0zbdc-Y5cTpTxbB2z6UlMWDlfIVwXeEI0PxyOZV37lAlirlhm1Si0tUUQZBUjKmMco0koZn2ZIBK4fCAaiy3iPt6PxbePey2QO857dyfYqqR/s320/IMG_3660.JPG" width="320" /></a></div>
Some nice person at work has been bringing in bags of apples fresh from her tree so we've been doing lots of baking . . . apple crisps, apple pies, apple breads, and this week's creation: Apple-Walnut Muffins. Spicy, moist and yummy. The perfect fall snack. Make an extra batch too as these freeze well.<br />
<br />
<b>Apple Walnut Muffins</b><br />
<br />
2 cups whole wheat pastry flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1/8 teaspoon nutmeg<br />
1/8 teaspoon cardamon<br />
1/8 teaspoon ground ginger<br />
1/2 cup oil<br />
1/4 cup brown sugar<br />
1/4 cup maple syrup<br />
3/4 cup rice milk (or other nondairy milk)<br />
1 1/2 teaspoon vanilla extract<br />
1 tablespoon apple cider vinegar<br />
2 medium cooking apples, grated or minced in a food processor (about 1 1/2 cups)<br />
1/2 cup chopped walnuts<br />
<br />
Preheat oven to 350 degrees F. Lightly oil 12 muffin tins.<br />
<br />
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cardamon and ginger. In medium-size bowl, whisk or beat oil, brown sugar, maple syrup, rice milk, vanilla, and vinegar until smooth. Stir in the grated apples and add to the flour mixture along with the nuts. Stir until just mixed. Divide between the 12 muffin tins. Bake 30 - 35 minutes, or until tester inserted in center comes out dry. Cool 10 minutes before removing muffins from tins. Cool on a rack or serve warm.<br />
<br />
Makes 1 dozen muffinsAnonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com1tag:blogger.com,1999:blog-19843025.post-11155595636829316652012-10-22T19:51:00.000-07:002012-10-22T20:28:26.061-07:00Dairy-free Ginger Chocolate Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzKNub9yVvxiwSeYUHudzkEkHtKZ9Y9BcwJBxGwfOVmLb6PClx3Ge70PFNf_p-M9LzJeTUmsMkLGgk-gNeNy-m4ofDXiWDgdT3p4Wa6y6i95YiLTn9BAtGhPYu4bn2_e8FwuT/s1600/IMG_3637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzKNub9yVvxiwSeYUHudzkEkHtKZ9Y9BcwJBxGwfOVmLb6PClx3Ge70PFNf_p-M9LzJeTUmsMkLGgk-gNeNy-m4ofDXiWDgdT3p4Wa6y6i95YiLTn9BAtGhPYu4bn2_e8FwuT/s320/IMG_3637.JPG" width="320" /></a></div>
A good friend of mine is practically addicted to dark chocolate-covered ginger candies, and he got me thinking about what a great ice cream flavor that would be. In my cookbook <b><a href="http://www.amazon.com/Creamy-Dreamy-Vegan-Creams-Mouth/dp/1570672377/ref=sr_1_1?ie=UTF8&qid=1350960373&sr=8-1&keywords=lick+it+cathe" target="_blank">Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love</a></b>, I have a Chocolate Ice Cream and I have a Ginger Ice Cream . . . so with a little tweaking, I combined them into a cold, creamy, chocolaty treat with a spicy ginger burn. And it's just as addicting as those candies, let me tell you. Give it a try and let me know what you think.<br />
<br />
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<b style="mso-bidi-font-weight: normal;">Ginger-Chocolate Ice
Cream<o:p></o:p></b></div>
<div class="MsoNormal">
We wanted a really strong ginger taste, but
if you want it to be a little more subtle, use the lesser amount of ginger.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 1/3 cups nondairy milk</div>
<div class="MsoNormal">
1/3-1/2 cup peeled and grated ginger (3 – 4 ounce piece)</div>
<div class="MsoNormal">
1 ounces dark unsweetened baking chocolate </div>
<div class="MsoNormal">
1 can full-fat coconut milk</div>
<div class="MsoNormal">
2/3 cup sugar or agave nectar</div>
<div class="MsoNormal">
1/4 cup unsweetened cocoa powder</div>
<div class="MsoNormal">
1 teaspoon vanilla extract</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place nondairy milk in a small saucepan. Add the grated
ginger, squeezing it a bit to release the juice. Cover and heat until just
beginning to boil. Cover and steep 30 minutes. Pour through a fine sieve into a
heatproof bowl, pressing all the liquid out of the grated ginger. Return the
strained milk mixture to the saucepan. Add the baking chocolate and heat enough
to melt the chocolate. Let sit. Pour the remaining ingredients into the
heatproof bowl. Wisk in the heated chocolate/milk mixture. Chill in the
refrigerator for three hours or until very cold. Freeze in an ice cream maker
according to the manufacturer’s directions.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes 1 quart</div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com2tag:blogger.com,1999:blog-19843025.post-60203773795422181702012-10-01T19:33:00.000-07:002012-10-01T19:33:19.453-07:00Book Review: WILD ABOUT GREENS by Nava Atlas
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvwPftQQxNsUDe8eM6VOFPaYnGfeIPLnJLljo5cyoajNieVMVi0S-JTqY5esXflCzJfIZJTt_qEGGxTF3O9XzQq5BMNPSrrv5KT0EWBZyYsHWaYyr2uULTfVjAcH9xVF1mAg6/s1600/IMG_3463.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvwPftQQxNsUDe8eM6VOFPaYnGfeIPLnJLljo5cyoajNieVMVi0S-JTqY5esXflCzJfIZJTt_qEGGxTF3O9XzQq5BMNPSrrv5KT0EWBZyYsHWaYyr2uULTfVjAcH9xVF1mAg6/s320/IMG_3463.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1n0HT7gkQ8pQO_1s21viZWM1DuK1rvCGg2YTwBz-oS40l2rgHJHD9oQsQe3p_zIRRzF3ptuSZo8XIKUay8nX8Y4ow7W5Qtn-sZ8nx8ksSPJXGG4NrjcT-_CVaskMUcIDSpAyn/s1600/IMG_3465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1n0HT7gkQ8pQO_1s21viZWM1DuK1rvCGg2YTwBz-oS40l2rgHJHD9oQsQe3p_zIRRzF3ptuSZo8XIKUay8nX8Y4ow7W5Qtn-sZ8nx8ksSPJXGG4NrjcT-_CVaskMUcIDSpAyn/s320/IMG_3465.JPG" width="320" /></a></div>
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Dark leafy greens are probably the number one best food you
can eat . . . and most of us need to eat more of them. But if you’ve run out of
interesting and tasty ways to serve them, despair no more, Nava Atlas has “125
delectable vegan recipes for kale, collards, arugula, bok choy, and other leafy
veggies everyone loves” in her newest cookbook, <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><a href="http://www.vegkitchen.com/navas-books/wild-about-greens/" target="_blank">Wild About Greens</a></i></b>.</div>
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Now I thought I had quite the repertoire for cooking greens
as it is a specialty of mine, but I still found plenty of new and delicious
ways to serve greens to my family. My kids especially loved the White Bean and
Greens Burgers (pictured above) and the <a href="http://catheolson.blogspot.com/2012/08/massaged-kale-salad.html" target="_blank">Sweet Potato and Corn Stew with Hardy Greens</a>. The Leek
and Potato Soup with Watercress was a particular favorite of mine. A
particularly great thing about this book, like all of Nava’s books actually, is
that she is the master of quick and easy meals. This cookbook is really handy
for weekday dinners. I was able to whip up the Rosemary Potatoes and Collard
Greens with Vegan Sausage (white and sweet potatoes are precooked in the
microwave) and the Greens with Polenta Wedges (using a tube of precooked
polenta) in less than 30 minutes. And they were as delicious as if they’d taken
hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-mT0EA9rf27xANygGveSqmyzZhNakTMWfOEaC01SMP1BqrD1-Eua2yOIZOXo-hC0LgehqmguDW7HepvZ1wc2Ne3dEnx7uqf1AMjmmmRdb5q4VLO9hpNWqZVTuuaD8yusdotl/s1600/IMG_3534.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgvlmtwFtLq2ZWF2ffyta4caUSdvGhO7H2IId7fRCYvNwHPooFdyWHkOt25u8eMI2oq_w4G5n4rZKXRv8zsmtm63sOsqJsPcZNConTAgveK249H0XBwpFOrUCBkVQ1BNTCFqP/s1600/IMG_3532.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgvlmtwFtLq2ZWF2ffyta4caUSdvGhO7H2IId7fRCYvNwHPooFdyWHkOt25u8eMI2oq_w4G5n4rZKXRv8zsmtm63sOsqJsPcZNConTAgveK249H0XBwpFOrUCBkVQ1BNTCFqP/s320/IMG_3532.JPG" width="320" /></a></div>
For those who prefer raw foods, there are plenty of juices,
smoothies, and salads to choose from. I had a little block when it came to
trying the <a href="http://catheolson.blogspot.com/2012/08/massaged-kale-salad.html" target="_blank">massaged kale salads</a>. I just couldn’t imagine that it would taste
good. But Nava hasn’t steered me wrong yet, so I went for it. Nava gives
several methods, but I opted for her favorite, the “olive oil on the palms”
method, and it worked beautifully. In less then a minute, the raw kale was soft
and green and just like it had been wilted with heat. (Before and after photos to the right.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-mT0EA9rf27xANygGveSqmyzZhNakTMWfOEaC01SMP1BqrD1-Eua2yOIZOXo-hC0LgehqmguDW7HepvZ1wc2Ne3dEnx7uqf1AMjmmmRdb5q4VLO9hpNWqZVTuuaD8yusdotl/s1600/IMG_3534.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-mT0EA9rf27xANygGveSqmyzZhNakTMWfOEaC01SMP1BqrD1-Eua2yOIZOXo-hC0LgehqmguDW7HepvZ1wc2Ne3dEnx7uqf1AMjmmmRdb5q4VLO9hpNWqZVTuuaD8yusdotl/s320/IMG_3534.JPG" width="320" /></a></div>
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The kids weren’t so wild
about it . . . but I thought it was fabulous, especially in the Kale Salad with
Dried Fruits and Nuts. There are still so many recipes I want to try, like the
Balsamic-Glazed Chickpeas and Mustard Greens and Pad See Ew. <br />
<div class="MsoNormal">
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<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Wild About Greens</i></b> is more than just recipes too. There is a
thorough introduction with detailed information about the greens featured in
the book, as well as buying and preparation tips. And the insert with
full-color photographs of some of the recipes is sure to make your mouth water.
This will definitely be residing on my kitchen counter for a long time. I
highly recommend this book to anyone looking to add more greens into their
diet. </div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com0tag:blogger.com,1999:blog-19843025.post-85165847074454502082012-09-24T19:51:00.002-07:002012-09-24T19:53:26.968-07:00Important GE Study ReleasedIt's been all <a href="http://www.latimes.com/news/science/la-sci-gmo-food-study-20120920,0,3467735.story" target="_blank">over the news</a> . . . the first <a href="http://research.sustainablefoodtrust.org/wp-content/uploads/2012/09/Final-Paper.pdf" target="_blank">peer-reviewed, long-term study</a> of the effects of consuming genetically engineered corn was recently released. Rats that were fed genetically engineered "Roundup Ready" corn developed massive mammary tumors, liver and kidney disease, and premature death. Of course, some geneticists are criticizing the study and calling it "flawed," but at the very least this should spur on further independent studies and prove the need for labeling of GE foods . . . if only to be able to track any possible ill effects.<br />
<br />
If you live in California, it is so important that you vote YES on Proposition 37 to mandate labeling of GE foods. It could set a precedent that other states will follow. In the meantime, to make sure you don't consume GE products, buy organic.Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com11tag:blogger.com,1999:blog-19843025.post-47323211597012420982012-09-17T19:13:00.001-07:002012-09-17T20:55:49.173-07:00Why Use a Slow Cooker?<!--[if gte mso 9]><xml>
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<b> </b><br />
<div style="text-align: left;">
I am so excited to host a guest post by one of my favorite vegan cookbook authors: <b><a href="http://robinrobertson.com/" target="_blank">Robin Robertson</a></b>. She is about to release a new cookbook called <i style="mso-bidi-font-style: normal;">Fresh from the Vegan
Slow Cooker</i> (The Harvard Common Press, 2012). I haven't gotten to see this one yet but from reading her post, I certainly can't wait to get it . . . and you can be sure I'll post a review when I do. So without further ado . . . here's Robin!</div>
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<b><span class="Apple-style-span" style="font-size: large;">Why Use a Slow Cooker?</span></b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>by Robin Robertson</b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b><br /></b></div>
<div style="text-align: left;">
Most slow-cooker enthusiasts would agree that convenience,
economy, and great taste are what keep them coming back to their slow cookers
time and again. When you cook in a slow cooker, the longer cooking times allow
the flavors of the ingredients to meld into a deep complexity that is often
unparalleled in other cooking methods. Slow cooking can be more nutritious,
too, since the long cooking time allows the nutrients to concentrate in the
food as it draws more flavor out of the ingredients. When you factor in the
convenience quotient, you’ve got a kitchen helper worthy of the name.</div>
</div>
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</div>
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What could be easier than assembling your ingredients,
putting them in the slow cooker, and turning it on? That’s it! Several hours
later, dinner is served. For added convenience, your meal can be served
directly from the ceramic pot in which it was cooked. In addition, the removable
ceramic insert can be refrigerated, so you can prepare your ingredients the
night before and refrigerate them overnight right in the insert so it’s all
ready to cook the next day. Slow cooking can be a terrific solution for busy
people who want to eat healthy delicious meals. </div>
</div>
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In addition to cooking soups and stews, a slow cooker can be
used to do such diverse things as cook corn on the cob, braise tofu, and make
seitan from scratch. Its versatility extends to casserole-type dishes such as
lasagna or mac and cheese, and even “bake” breads and desserts—dishes usually
associated with the oven.<span style="mso-spacerun: yes;"> </span>It’s
also ideal for making jams, chutneys, and other condiments.</div>
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Perhaps one of the most popular dishes to make in a slow
cooker is chili. One of my favorite chili recipes in <b style="mso-bidi-font-weight: normal;">Fresh from the Vegan Slow Cooker</b> is this Two-Lentil Chili.<span style="mso-spacerun: yes;"> </span>Using two kinds of lentils give this
chili a great texture — the red lentils cook down and thicken while the brown
lentils hold their shape.<span style="mso-spacerun: yes;"> </span>I hope
you enjoy it as much as I do.</div>
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<b style="mso-bidi-font-weight: normal;">Recipe: Two-Lentil
Chili<o:p></o:p></b></div>
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<br /></div>
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Serves 4 to 6</div>
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Slow Cooker Size: 4- to 6-quart</div>
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Cook Time: 6 to 8 hours on Low</div>
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Gluten-free</div>
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Soy-free Option</div>
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<br /></div>
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<i style="mso-bidi-font-style: normal;">Ingredients<o:p></o:p></i></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->2 teaspoons olive oil (optional)</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->1 medium-size yellow onion, chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->4 garlic cloves, minced</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->1 or 2 jalapeño chiles, seeded and minced</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->1 bell pepper (any color), seeded and chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->3 tablespoons chili powder</div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->1 teaspoon dried oregano</div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->1 teaspoon ground cumin</div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->1 cup dried brown lentils, rinsed and picked
over</div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->1 cup dried red lentils, rinsed and picked over</div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->1 (28-ounce) can crushed tomatoes</div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->1 tablespoon soy sauce</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->1 teaspoon natural sugar</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->1 teaspoon unsweetened cocoa powder</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Salt and freshly ground black pepper</div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->4 cups water</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Diced avocado, minced onion, vegan sour cream,
shredded vegan cheese, and/or chopped cilantro, for garnish</div>
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<i style="mso-bidi-font-style: normal;">Directions<o:p></o:p></i></div>
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1. For the best flavor, heat the oil in a medium-size
skillet over medium-high heat. Add the onion, garlic, chiles, and bell pepper
and sauté until softened, about 4 minutes. Add the chili powder, oregano, and
cumin and sauté for 30 seconds longer. Alternatively, omit the oil and sauté
these ingredients in a few tablespoons of water or combine them in a
microwave-safe bowl with a little water, cover, and microwave for 2 minutes.</div>
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<br /></div>
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2. Transfer the onion mixture to the slow cooker. Add both
lentils, the tomatoes, soy sauce, sugar, cocoa, and salt and pepper to taste.
(You may need to add up to 2 teaspoons of salt.) Stir in the water, cover, and
cook on Low until the lentils and vegetables are tender, 6 to 8 hours.</div>
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3. Taste and adjust the seasonings, if needed. Serve hot,
garnished with your favorite chili toppings.</div>
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<br /></div>
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Recipe © 2012 by Robin Robertson and used by permission of
The Harvard Common Press.</div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com3tag:blogger.com,1999:blog-19843025.post-88497074860399816232012-09-13T20:32:00.000-07:002012-09-13T20:40:55.558-07:00End of Summer Minestrone Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjF-0-YXdR6w5v44SbZADgZmovG584wY8phsRvZhP5BVMlhELMM0RKebrMGo2I8EPNT4k45fTwB95xBB-EksZLNHPBRvuMAd-iYCeEfnUvUiK9HJwyncrfuO5tpXQ6Q3vyn2-/s1600/IMG_3544.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjF-0-YXdR6w5v44SbZADgZmovG584wY8phsRvZhP5BVMlhELMM0RKebrMGo2I8EPNT4k45fTwB95xBB-EksZLNHPBRvuMAd-iYCeEfnUvUiK9HJwyncrfuO5tpXQ6Q3vyn2-/s320/IMG_3544.JPG" width="320" /></a>A trip to the farmers' market this weekend prompted this version of minestrone soup . . . a soup I rarely make the same way twice as it always depends on what vegetables and herbs I have on hand. We really liked this one, however, so thought I'd share.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjqRfKg8Ryoc6aBIYy-5s501_KvBJ6tLBDGhr3k4P6dQ-w6O1yoId5788rP6mSCC6anuTRvcXoqB7Mq5lnRklhr2zFEG3GNrjzxLXzygHms-33OLuU7lOD1Y9DiICEU-d1pz_/s1600/IMG_3545.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjqRfKg8Ryoc6aBIYy-5s501_KvBJ6tLBDGhr3k4P6dQ-w6O1yoId5788rP6mSCC6anuTRvcXoqB7Mq5lnRklhr2zFEG3GNrjzxLXzygHms-33OLuU7lOD1Y9DiICEU-d1pz_/s320/IMG_3545.JPG" width="320" /></a></div>
<b>Minestrone Soup</b><br />
Minestrone is my kids favorite soup . . . probably because of the pasta. Like most soups, the flavor is even better the second day.<br />
<br />
Olive oil<br />
1 onion, diced<br />
2 stalks celery, diced<br />
2 cloves garlic, minced<br />
1 teaspoon dried basil<br />
1 teaspoon minced rosemary, preferable fresh but dried okay<br />
2 carrots, cut into half moons (or quarters if carrots are very fat)<br />
2 cups green bean (1-inch slices)<br />
1 fairly large zucchini or summer squash, cut into bite-sized chunks<br />
3 1/2 cups diced tomatoes (fresh or canned with juice)<br />
2 cups chopped kale or other dark leafy green<br />
1 quart vegetable broth or stock<br />
2 cups water<br />
2 cups or 1 (15-ounce) can cooked kidney beans<br />
2 cups cooked pasta<br />
salt and black pepper to taste<br />
2 tablespoons chopped fresh parsley (optional)<br />
<br />
Pour enough olive oil to coat the bottom of a large pot and place over medium-low heat. Add the onion, celery, and garlic. Cook and stir 10 minutes, until softened. Add the basil, rosemary, carrots, green beans, squash, tomatoes, kale, soup stock, and water. Cover, place heat on high, and bring to a boil. Reduce heat to low and simmer 10 minutes or until vegetables are tender but not mushy. Add remaining ingredients and cook a few more minutes until heated through. Stir in parsley.<br />
<br />
Serves 8<br />
<br />
Note: If I’m not serving immediately, I actually like to keep the pasta separate so it doesn’t get mushy and then add it just before serving. (A trick from my restaurant days.) That’s also why I used cooked pasta rather than adding raw pasta to the soup and cooking it in there . . . but you certainly can add a 3/4 cup of uncooked pasta and an extra cup of water with the vegetables to save a step.
Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com1tag:blogger.com,1999:blog-19843025.post-81029632289802051782012-08-28T19:58:00.003-07:002012-08-28T20:04:18.035-07:00Take a Stand--Support our Right to Know!In recent weeks, several public interest groups, including the Organic Consumers Association, Cornucopia Institute, Mercola.com, and Natural News, have pointed out the gross hypocrisy and greed of large food and beverage corporations selling billions of dollars of organic and natural food, while meanwhile bankrolling the industry opposition to GMO labeling. These organic and “natural” traitor companies and brands include: <br /><br />- Kellogg’s (Kashi, Bear Naked, Morningstar Farms); <br />- General Mills (Muir Glen, Cascadian Farm, Larabar); <br />- Dean Foods (Horizon, Silk, White Wave); <br />- Smucker’s (R.W. Knudsen, Santa Cruz Organic); <br />- Coca-Cola (Honest Tea, Odwalla); <br />- Safeway (“O” Organics); <br />- Kraft (Boca Burgers and Back to Nature); <br />- Con-Agra (Orville Redenbacher’s Organic, <br />- Hunt’s Organic, Lightlife); and PepsiCo (Naked Juice, Tostito’s Organic, Tropicana Organic). <br /><br />All of these companies are profiting from the sale of billions of dollars of their proprietary organic and “natural” food brands while at the same time funneling large sums of money to the Monsanto-led campaign to defeat the November 6th GMO labeling ballot initiative (Proposition 37) in California. We need to send a clear message to these traitor brands, in the only language they understand: lost profits and lower sales. Today, the Organic Consumers Association and Mercola.com are formally calling for a boycott of 7 organic and “natural” brands.<br /><br />The above is reprinted from The Organic Consumers Association. <a href="http://www.organicconsumers.org/articles/article_26121.cfm">Click here to read the full article.</a> And I hope you'll join me in boycotting those brands.Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com1tag:blogger.com,1999:blog-19843025.post-36775846955731715432012-08-21T16:55:00.004-07:002012-08-21T17:53:44.284-07:00Massaged Kale Salad????<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvM7nDpKurOQ1yo1m5IqZ3868fgZTsLEkKmmk2hqPKHqfibD7I62d6e8cB7uq8U6Uicb97Qpoy1wSI2wGfABuXKd5ovr-crRFCkckkK5283E3JFjfLOoorVeAnYdUOQr7aUaKe/s1600/IMG_3515.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvM7nDpKurOQ1yo1m5IqZ3868fgZTsLEkKmmk2hqPKHqfibD7I62d6e8cB7uq8U6Uicb97Qpoy1wSI2wGfABuXKd5ovr-crRFCkckkK5283E3JFjfLOoorVeAnYdUOQr7aUaKe/s320/IMG_3515.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5779293425116191794" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY33n7_RQYESNoOrQBOBRKqYw2NnYEDvKLt9M5zvYqTtHZo3Rdkf_aQoiSIp-EC4bA3zeoxZt1XRjDdNqbraudMI0mcE9Hu1RRDK2i1F7gIZ7hkWMUIiMORHHAmF5wpcdY4V0C/s1600/IMG_3517.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY33n7_RQYESNoOrQBOBRKqYw2NnYEDvKLt9M5zvYqTtHZo3Rdkf_aQoiSIp-EC4bA3zeoxZt1XRjDdNqbraudMI0mcE9Hu1RRDK2i1F7gIZ7hkWMUIiMORHHAmF5wpcdY4V0C/s320/IMG_3517.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5779293417069175698" /></a><br />So if you've taken one of my workshops, tried a recipe from <a href="http://www.amazon.com/The-Vegetarian-Mothers-Cookbook-Breastfeeding/dp/0972469060/ref=la_B001K8ZJI4_1_1?ie=UTF8&qid=1345596742&sr=1-1">The Vegetarian Mother's Cookbook</a> or have just been following my blog for a while, you know I am a big fan of greens--especially kale. So you can imagine how I excited I was when one of my favorite authors <a href="http://www.vegkitchen.com/">Nava Atlas</a> came out with a new cookbook called <span style="font-weight:bold;"><a href="http://www.amazon.com/Wild-About-Greens-Delectable-Collards/dp/1402785887/ref=sr_1_1?s=books&ie=UTF8&qid=1345596767&sr=1-1&keywords=wild+about+greens">Wild About Greens</a><span style="font-style:italic;"></span></span>. I have really been enjoying her recipes such as the White Bean and Greens Burgers that were such a hit with my kids, Greens and Polenta Wedges (so quick and easy with precooked polenta!), and tonight's dinner of Sweet Potato and Corn Stew with Hardy Greens . . . but the recipe I really want to try is her Massaged Kale Salad. So what's stopping me, you ask? I don't know. Three times now I have gotten kale with the intention of making it but every time, I end up making one of her cooked kale dishes. I guess I just can't believe that my family will like a raw kale salad. So tell me: have you made massaged kale salad? Or tried it somewhere? How is it? Did you like it? Did your kids like it? <br /><br />I know I should trust Nava . . . she hasn't steered me wrong yet but I seem to have some kind of a block here . . . help me out!<br /><br />(Pictured is Nava's Sweet Potato and Corn Stew to which I added black beans, red bell peppers, and zucchini and served over brown rice. YUM!)Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com6tag:blogger.com,1999:blog-19843025.post-36483627587985484482012-08-13T08:58:00.005-07:002012-08-13T09:08:13.171-07:00Zucchini-Avocado Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaY_J_vP7DfO7WzqesbRUd9eN6td8JWQF5GASnFtv9Blkv1j0rwL6z61PoGAOT3WRpTeBzQuj20TV-HTGnzg-OCHQDJKRlYn7Gdty846Ai6ZH0oCmr4kWzHSDoENonL1WoDw1/s1600/IMG_3479.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaY_J_vP7DfO7WzqesbRUd9eN6td8JWQF5GASnFtv9Blkv1j0rwL6z61PoGAOT3WRpTeBzQuj20TV-HTGnzg-OCHQDJKRlYn7Gdty846Ai6ZH0oCmr4kWzHSDoENonL1WoDw1/s320/IMG_3479.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5776189546218856098" /></a><br />If you have a garden--or a neighbor with a garden--chance are you have a plentiful supply of zucchini right now. Maybe even too plentiful . . . <br /><br />Well, this Zucchini-Avocado Salsa from <a href="http://www.simplynaturalbooks.com">The Vegetarian Mother's Cookbook</a> is one of our favorite ways to serve zucchini. It makes a nice big batch--great for parties or potlucks and, as a friend recently commented, this tastes very much like guacamole but the zucchini stretches those expensive avocadoes. I keep a batch in the refrigerator so there is always a healthy snack on hand. Give it a try and let me know what you think.<br /><br /><span style="font-weight:bold;">Zucchini-Avocado Salsa</span><br />This a delicious alternative to regular salsa or guacamole. It is great with chips or as a topping for burritos, tacos, or quesadillas.<br /><br />2 small zucchini, diced (about 2 cups)<br />1 cup fresh or frozen corn kernels<br />3 green onions, thinly sliced<br />2 medium avocados, peeled, pitted, and diced<br />2 tablespoons fresh lime juice (about 1 lime)<br />1/4 cup olive oil<br />1 clove garlic, crushed<br />3 tablespoons minced fresh cilantro<br />Tabasco sauce to taste<br />Sea salt and black pepper to taste<br /><br />Steam zucchini and corn together for 2 or 3 minutes until colors are bright. Place in a bowl with remaining ingredients. Stir together and chill for at least one hour.<br /><br />Makes about 3 cups<br /><br />Variation: Add 1 to 2 cups diced tomatoes<br />Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com2tag:blogger.com,1999:blog-19843025.post-90733910746583780392012-08-07T08:01:00.004-07:002012-08-07T08:22:24.479-07:00Quick and Healthy Dinner: Tempeh-Kale Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMIxPBbHZr8nuSOje5I0GEVK_FXaPvdk8JK3QK4__2CJDXPUYQPvR50LbgXk4rj5ObMpstbI2tarVN1kvs-BUBDdJG__zMyo_3RfP8vgLBvPTSxLJn6Fg9nL4p_6tJuJgWp7E/s1600/IMG_3472.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMIxPBbHZr8nuSOje5I0GEVK_FXaPvdk8JK3QK4__2CJDXPUYQPvR50LbgXk4rj5ObMpstbI2tarVN1kvs-BUBDdJG__zMyo_3RfP8vgLBvPTSxLJn6Fg9nL4p_6tJuJgWp7E/s320/IMG_3472.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5773947747450267298" /></a><br />Here is this month's quick and healthy dinner idea. If you have leftover pasta, it'll take about 15 minutes . . . and only a few minutes more if you are cooking the pasta from scratch. Just start the pasta water boiling before you chop your veggies and cook the pasta while you are cooking them. I didn't include measurements because this is one of those flexible dishes that you can make just for yourself or for a crowd.<br /><br />Olive oil<br />Chopped onion<br />Sliced red bell pepper<br />Diced tempeh<br />Chopped kale (I prefer dinosaur kale)<br />Cooked linguine (hot or cold)<br />Marinara sauce<br />Red pepper flakes<br />Minced fresh parsley (optional)<br /><br />Add enough olive oil to coat bottom of skillet and place over medium-low heat. Add the onion and pepper and saute for a couple of minutes to soften. Stir in the tempeh and kale. Cover and cook for a couple of minutes, until kale is bright green. Add the linguine, just enough marinara sauce to coat pasta and red pepper flakes to taste. Stir and cover. Cook a couple of minutes until heated through. Serve with fresh parsley, if desired.Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com1tag:blogger.com,1999:blog-19843025.post-42117756758312992042012-07-23T07:11:00.006-07:002012-07-23T07:30:34.851-07:00Do you plan your meals or just wing them?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tSrFvWlaTWgKuWJi_mU4D9NUuaKL3MqRbflsEiuUgEqvPYhgp19w_towhJIO5nsZ8p16Dr7PdCY_za6MoQXHcBYtJToKqH5xlG9mL5VfwwZZEa_dmOU3L-Zk5QK-7oO7-FLi/s1600/IMG_3461.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tSrFvWlaTWgKuWJi_mU4D9NUuaKL3MqRbflsEiuUgEqvPYhgp19w_towhJIO5nsZ8p16Dr7PdCY_za6MoQXHcBYtJToKqH5xlG9mL5VfwwZZEa_dmOU3L-Zk5QK-7oO7-FLi/s320/IMG_3461.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5768372234119555698" /></a><br />So I'm wondering . .. . do you decide what your menu will be in advance and then shop for the needed ingredients? <br /><br />I've tried that but it doesn't really work for me. Well, maybe once in a while when I am making a special meal . . . but in general, I kind of do things backwards. When I head to the farmers' market or to pick up my CSA box, I don't really know in advance what I'm going to get. I mean really that's part of the fun of shopping at farmer's markets. I don't exactly know what I'll find or what's going to look good to me. <br /><br />Like yesterday, I stopped at the natural foods store and came home with these beautiful long, slim Chinese eggplants, a head of cauliflower, yellow cherry tomatoes. So when I got home, I had to decide what to have for dinner. I looked in my refrigerator and found a half box of mushrooms and some marinara sauce left over from the girls' pizza making slumber party. Add to that a red onion and a can of garbanzo beans that I decided would all go well with pasta.<br /><br />I tossed the vegetables and garbanzo beans in olive oil and an herb/spice mix and roasted them at 450 degrees until tender as I cooked the pasta. Then I tossed the veggies into the hot pasta with the marinara sauce and some fresh basil, parsley, and thyme from my herb garden.<br /><br />That's pretty typical on how meal planning goes for me.Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com3tag:blogger.com,1999:blog-19843025.post-77598695573234344252012-07-18T13:23:00.007-07:002012-07-22T17:17:32.611-07:00PRODUCT REVIEW: Rigoni di Asiago organic spreadsThe Rigoni di Asiago company was kind enough to send me samples of a few of their organic spreads to try. We received: <br /><br />1 jar <span style="font-weight:bold;">Nocciolata</span>, an organic hazelnut spread with cocoa and milk, gluten free, no trans fat, no palm oil, no artificial flavors, aromas or colors, made with skimmed milk, raw cane sugar and cold-pressed sunflower oil.<br /> <br />1 jar <span style="font-weight:bold;">Fiordifrutta Strawberry & Wild-Strawberries</span><br /><br />1 jar <span style="font-weight:bold;">Fiordifrutta Pink Grapefruit</span><br /><br />1 small jar <span style="font-weight:bold;">Seville Orange</span><br /><br />2 small jars <span style="font-weight:bold;">Apricot</span> <br /><br />According to the company documentation, Fiordifrutta fruit spreads are organic, and each jar contains 3 pounds of fresh fruit naturally sweetened with apple juice. They contain no sugar, and are gluten free, low glycemic index, low calories, certified NON GMO, and have many different flavors available.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Qufd63xhEaGhdAWsKCsPC9SLLYAjgrEAdEiZMpP51QR9Zvh1XTKN_USMQpc5rWEQhDEgfE5bAYQyZQ-aPIK1S3gcEjr5HJjAUlXGuSESZBSaXDW4jCaSW20ReOywPsT7YtQb/s1600/IMG_3443.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Qufd63xhEaGhdAWsKCsPC9SLLYAjgrEAdEiZMpP51QR9Zvh1XTKN_USMQpc5rWEQhDEgfE5bAYQyZQ-aPIK1S3gcEjr5HJjAUlXGuSESZBSaXDW4jCaSW20ReOywPsT7YtQb/s200/IMG_3443.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5766616224657827378" /></a><br />So, this morning the girls and I taste-tested the spreads. We spread mutli-grain waffles with each spread and tried them out. Here are our opinions: <br /><br /><span style="font-weight:bold;">Nicciolata</span> (chocolate-hazelnut spread) -- rich, creamy, chocolatey, sweet . . . a yummy treat. We all liked it.<br /><br /><span style="font-weight:bold;">Strawberry & Wild-Strawberries</span> -- Very fresh strawberry flavor . . . Emily said it tasted like wild strawberries. We all liked it very much.<br /><br /><span style="font-weight:bold;">Pink Grapefruit</span> -- Slightly bitter. Emily hated it. Aimie and I felt it was just okay . . . not something we would go out of our way for.<br /><br /><span style="font-weight:bold;">Seville Orange</span> -- Very strong bitter taste. We all disliked it. Aimie (very bluntly) said it tasted like rotting oranges. <br /><br /><span style="font-weight:bold;">Apricot </span>-- <span style="font-weight:bold;">OUR WINNER!</span> We loved this jam. Great flavor and taste. Aimie said it was the perfect blend of tartness and sweetness. We all wished we had gotten a large jar of this flavor as the two little jars were cleaned out in short order.<br /><br />Final thoughts . . . I'm happy to find products made with organic ingredients without artificial colors or flavors, are processed with low temperatures and natural ingredients--and they are gluten-free for those of you watching that--just steer away from the citrus flavors. For more information or to find US stores that carry these products, go to the <a href="http://en.rigonidiasiago.com/">Rigoni di Asiago</a> website <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHqXpE8YiDXnTInn3mkBXNZcNUaF0cJwT5eW6emMFNq2HKowHuQd2Ibz41Vxy-0jrbu9a927yctMvxv4ACv1uwu6kD3F0MXyRQnqYummEo3S-OUBQSnKSArcHDbVsNawEObic/s1600/IMG_3446.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHqXpE8YiDXnTInn3mkBXNZcNUaF0cJwT5eW6emMFNq2HKowHuQd2Ibz41Vxy-0jrbu9a927yctMvxv4ACv1uwu6kD3F0MXyRQnqYummEo3S-OUBQSnKSArcHDbVsNawEObic/s200/IMG_3446.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5766615666782523698" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBC-3xd9EQoULawSn-aOgPmu0P5MjauigehlWzEdPbau8Nfrkb6xpd-MPELeBHLNHZuRH5nD3KewxjwiDB92xjpeZmEoXDuB0LY7qDAgmme_iwadZsbnOXk8b75_X1slZR58K/s1600/IMG_3449.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 112px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBC-3xd9EQoULawSn-aOgPmu0P5MjauigehlWzEdPbau8Nfrkb6xpd-MPELeBHLNHZuRH5nD3KewxjwiDB92xjpeZmEoXDuB0LY7qDAgmme_iwadZsbnOXk8b75_X1slZR58K/s200/IMG_3449.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5766615658468534386" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGpaqqtWYRt_Snsk2NPSQpAfsR7RClR3bsXZyK-4x5ReR_jnLCO0il7ILgnhS_j6PMCUA1xwVXMWBWSJBhheprTms8J2Ekkl3k1U8WT8G3QtwPYsvFOz8iTTjGbAHLU5ZAAvp/s1600/IMG_3452.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 112px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGpaqqtWYRt_Snsk2NPSQpAfsR7RClR3bsXZyK-4x5ReR_jnLCO0il7ILgnhS_j6PMCUA1xwVXMWBWSJBhheprTms8J2Ekkl3k1U8WT8G3QtwPYsvFOz8iTTjGbAHLU5ZAAvp/s200/IMG_3452.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5766615650879594626" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PZrje7Axak3ixiURYLkpo9B7t5ebNSDrC7UjXA5ZgynUnHNumzgxuFoT8si4hme86YhhMGZSJKsUJDJuF4pX9frxq0yt2sQv8BsenL-4GXqrFXVDqDOqv695hSozZgXEXAA0/s1600/IMG_3455.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PZrje7Axak3ixiURYLkpo9B7t5ebNSDrC7UjXA5ZgynUnHNumzgxuFoT8si4hme86YhhMGZSJKsUJDJuF4pX9frxq0yt2sQv8BsenL-4GXqrFXVDqDOqv695hSozZgXEXAA0/s200/IMG_3455.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5766615635063920274" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRcutgZ2psB8KInRNKwO_5W8sO2rRHjrqaHZ9RGTMqkOzC9AfQekYJjaEG0DEXKDDYVANGZdGKoePQX1enBzvYCEt3OLKS27fu1zk60iaD4mvZLs7BPyh2eQWXhsUfWTMcMnY/s1600/IMG_3459.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 112px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRcutgZ2psB8KInRNKwO_5W8sO2rRHjrqaHZ9RGTMqkOzC9AfQekYJjaEG0DEXKDDYVANGZdGKoePQX1enBzvYCEt3OLKS27fu1zk60iaD4mvZLs7BPyh2eQWXhsUfWTMcMnY/s200/IMG_3459.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5766615628264722130" /></a>Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com1tag:blogger.com,1999:blog-19843025.post-32375779516178306842012-07-10T08:17:00.002-07:002012-07-10T08:24:01.075-07:00Consumers have the right to know!If you are in California and debating on how to vote on the Label GMO Initiative . . . here is some information that may help with your decision . . . and remember, a vote to Label GMOs is not saying your are pro-gentically enginneered foods or against them . . . just that you believe it is our right as consumers to know what is in our food and how it is grown so we have the choice whether to buy and consume those foods.<br /><br /><span style="font-weight:bold;">California’s “Label GMO” Proves Pro-GMO Camp Wrong<br />Key Argument of the Pro-GMO Camp Dismantled by New Legal Analysis<br /></span><br />July 10, 2012 — A grassroots initiative that will be on the ballot in September promises to give Californians the right to know whether they are consuming foods with genetically engineered ingredients. The rest of the country is watching this legislation carefully, since if California requires such labeling, national food manufacturers will likely use the labels in other states as well.<br /><br />Proponents of the initiative point to the numerous scientific studies indicating that GMOs, or genetically modified organisms, can cause genetic changes in mammal offspring. “Scientists are seeing birth defects, high infant mortality rates, and sterility in hamsters, rats, and livestock fed genetically engineered soy and corn,(1)” said Gretchen DuBeau, executive and legal director for the Alliance for Natural Health USA. <br /><br />One of the main charges against the “right to know” initiative, according to the website StopCostlyFoodLabeling.com—the funding for which comes in part from the Council for Biotechnology Information, whose members include Monsanto, Dow, and other GMO companies—is that the initiative would “create…frivolous and costly lawsuits” and would lead to abusive “bounty hunter”–style lawsuits that allow plaintiffs to keep a “bounty” of 25% of civil penalties collected. Critics point to the many abusive lawsuits that were spawned by Proposition 65, a California initiative passed in 1986 that concerns toxic chemicals. <br /><br />However, a recent legal analysis of the Label GMO initiative has found that it would not in fact spawn frivolous lawsuits the way Prop 65 has.<br /><br />The paper, authored by noted legal scholar Dr. James C. Cooper, a former Federal Trade Commission official and an adjunct professor of law at George Mason School of Law, found that the Label GMO initiative contains “important differences [which] substantially reduce the potential for Label GMO to foster the type of abusive private litigation associated with Proposition 65.” The paper also determined that the initiative offers California businesses multiple exemptions and greater legal certainty, allows businesses time to cure GMO labeling violations, and does not include the controversial bounty fees found in other California laws. <br /><br />“The opponents of GMO labeling have been misleading the public and the media,” said DuBeau. “The opposition is playing fast and loose with the truth, and this paper is a wake-up call. Now there’s no excuse for the biotech companies’ misinformation. They are entitled to their own opinions—not their own facts.”<br /><br />The report’s (http://www.anh-usa.org/wp-content/uploads/2012/07/Prop65-and-GMO-Label-Initiative.pdf) key findings:<br /><br />- Label GMO provides seven years in which producers can gradually reduce the GMO exposure of their products from no more than 5% to zero.<br /><br />- So long as food or supplement producers have a sworn statement from their supplier stating that, to the supplier’s best belief, there are no GMO elements in their ingredients, the producer is immune from suit.<br /><br />- The producer is also immune from liability if the food is certified organic and certified GMO-free by an independent organization. No doubt it will make sense for food producers to help create an independent certifier.<br /><br />- Once a violation has been identified, the producer has 30 days in which to correct it, in which case there is no liability. <br /><br />- There is no “bounty” for plaintiffs who initiate lawsuits.<br /><br />“The Label GMO initiative is very popular with California voters. Opponents know this, and are doing whatever they can to defeat it,” DuBeau noted. “This report soundly disproves one of the opposition’s main arguments, and exposes their campaign’s use of scare tactics.<br /><br />“It’s all about citizens’ right to know what’s in the food they’re eating,” DuBeau concluded. “Is anything more basic—or reasonable—than that?”<br /><br />For more information, go to <a href="http://www.anh-usa.org/">The Alliance for Natural Health.</a>Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com0tag:blogger.com,1999:blog-19843025.post-24963701612122801662012-07-03T11:28:00.004-07:002012-07-03T11:36:42.164-07:00More on antibiotics and meatA few weeks ago, I wrote about the <a href="http://catheolson.blogspot.com/2012/05/help-stop-antibiotic-abuse.html">problems of antibiotic abuse on factory-farmed animals</a>. Since the FDA doesn't seem to be doing much about this problem, The Center for Food Safety is hope consumers and retailers will stand up against this abuse. Since Trader Joe's responded positively to pleas to eliminate genetically-engineered ingredients in their products several years ago, they are a great place to start on this campaign. Click on <a href="http://hq-salsa3.salsalabs.com/o/1881/p/dia/action/public/index.sjs?action_KEY=8006">this link to sign a petition</a> urging Trader Joe's to "source and sell only meat and poultry raised without antibiotics."Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com3tag:blogger.com,1999:blog-19843025.post-73044067308624137912012-06-25T17:11:00.003-07:002012-06-25T17:35:11.171-07:00Cooking for OneThough my cookbooks are geared for families, I'm often asked for tips and suggestions on cooking for one, and since this is an issue I too face at times, here are my ideas on the subject.<br /><br />There are two issues that I see: <br /><br />1) It often seems too much trouble to prepare a meal (and do all the cleanup) just for yourself.<br /><br />2) Most recipes are geared for multiple people. <br /><br />I know that when my kids are with their dad, it can be tempting to fall into a bowl of cereal for dinner or maybe heating some frozen thing--not the most healthy or satisfying dinner, that's for sure. But I have found a solution that works well for me. One that gives me healthy, yummy meals with not too much work.<br /><br />My solution?<br /><br />Cook like I would if my kids were there. In other words, make a full meal for 4-6 people. However, the beauty is I can cook foods that I really like that the kids don't . . . like eggplant or mushrooms for example. Or curries and spicy foods. So yes, I have to spend one night cooking a full meal but then . . . leftovers! So for the next few meals, I have premade food that just needs to be heated up. Or you can use the cooked foods to make other easy meals. Like I'll roast a big batch of veggies and then mix them into pasta for one meal or put them in a salad for lunch. <br /><br />Of course, there are days when I am inventing dishes or trying a gourmet recipe and I hit on something so good, I really want to share. But I've found that usually it just takes a phone call or two before I find someone willing to come over and share a meal with me :) And that's really nice too.<br /><br />Feel free to share your cooking for one ideas with me as well.Anonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com0tag:blogger.com,1999:blog-19843025.post-12473287381237465522012-06-20T18:19:00.005-07:002012-06-20T18:41:15.249-07:00Veggie Pasta Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2vgCssvZ32kd-C0Gg6xdHXFetsh1ObFHx7P-yhadiDwOg2Ff9Kfp-wP08SEFfxjw2q6N-v7KzIJZ6qNcKdS2F-PKSLH75DKWdcta6L55SeOMuKFqBBE-SAywXO4_9nLP3kCz/s1600/IMG_3439.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2vgCssvZ32kd-C0Gg6xdHXFetsh1ObFHx7P-yhadiDwOg2Ff9Kfp-wP08SEFfxjw2q6N-v7KzIJZ6qNcKdS2F-PKSLH75DKWdcta6L55SeOMuKFqBBE-SAywXO4_9nLP3kCz/s320/IMG_3439.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5756298883073960162" /></a><br />In the winter, soup is my staple food. I make a big batch at a time so we have enough to last for a few days for dinners, lunches, etc. Well, in the summer I do the same thing but with salads . . . especially hearty salads made with potatoes, beans, or grains. This pasta salad that I made this weekend that was a such a hit with my kids. We had some for dinner, took some to the beach, and the kids even ate it for snacks. It would be a great choice for a potluck as well.<br /><br /><span style="font-weight:bold;">Veggie Pasta Salad</span><br /><br />I basically used all the veggies from my trip to the farmer's market and herbs from my garden, so don't feel like you have to stick to this exact combination. You can also add cooked beans or some crumbled feta cheese.<br /><br />1 cup asparagus cut into bite-sized pieces<br />1 yellow summer squash, sliced<br />1 zucchini, sliced<br />2 cups green beans cut into bite-sized pieces<br />2 cups chopped kale (packed)<br />1 pound penne pasta<br />1 pint cherry tomatoes, cut in half<br />3 tablespoons minced fresh chives<br />3 tablespoons minced fresh basil<br />2 tablespoons minced fresh parsley<br />1/2 cup chopped walnuts<br />1/4 cup black currant champagne vinegar (or flavor of your choice)<br />1/4 cup olive oil<br />salt and black pepper to taste<br /><br />Prep:<br />Bring a big pot of water to a boil. Blanch asparagus by putting in boiling water and letting cook a couple of minutes, until bright green and slightly tender. Use slotted spoon to remove asparagus to a colander. Immediately rinse with very cold water to prevent it from cooking further. Repeat with squashes, beans, and kale. When veggies are cooked, use the same boiling water to cook pasta according to package directions. Drain pasta.<br />To Assemble salad:<br />Put pasta in large mixing bowl. Add cooked vegetables and remaining ingredients. Toss together and chill until ready to serve.<br /><br />Makes at least 10 servingsAnonymoushttp://www.blogger.com/profile/08434187442821545626noreply@blogger.com0