by admin
Just got this recipe in an RSS update from RecipeZaar. It sounds really delicious, if you are a cauliflower fan.
Ingredients
* 1 large head cauliflower (trimmed to just florets)
* 1 onion, chopped
* 3 garlic cloves, chopped
* 2 tablespoons olive oil
* 1 teaspoon dried basil (or Italian Seasoning)
* 28 ounces crushed tomatoes
* water
* 1 lb dry pasta (I like a short cut pasta like rotini or rigatoni)
* salt
* 1/4 cup parmesan cheese, grated (plus more for serving)
* 1/4 cup fresh basil, chopped
Directions
Bring a large pot of salted water to a boil and cook according to package directions, make sure that your pasta is a little undercooked as you will finish it with the ’sauce’
While the pasta is cooking, trim medium sized florets from large head of cauliflower.
Sautee onion, garlic and dried basil in olive oil till translucent and soft.
Add cauliflower florets and continue sauteeing another 2-3 minutes.
Add crushed tomato, cover and simmer until cauliflower is tender.
Drain pasta, return to large pot, pour tomato/cauliflower mixture over the pasta and return to heat. Allow the pasta to soak up some of the sauce while it finishes cooking.
Remove from heat, stir in 1/4 grated Parmesan or locatelli and fresh basil.
Serve with additional gated cheese if desired.
View the recipe here.
by admin
Just getting back into town after managing a conference for a client in New Orleans. New Orleans cooking is interesting, and I enjoyed it, but between the high fat (lots of butter and cream) hotel food and the long hours, I’m very ready for some good veggie dishes that are easy to whip up at home. This one is on my list for this weekend. Hat tip to the Reduce Footprints blog, where I found this recipe.
Skillet white beans, spinach & tomatoes over Linguine
Ingredients:
2 tsp olive oil
1 Tablespoon minced garlic
2 cans diced tomatoes with basil, garlic and oregano (do not drain)
1 can any white beans (I use Great Northern or Navy usually)
1 package fresh spinach
6 cups cooked linguine
6 Tablespoons Vegan Parmesan “cheese” (the original recipe calls for Romano or Parmesan cheese, grated)
Method:
1. Heat oil in a large nonstick skillet.
2. In a separate pan start boiling water for linguine and get linguine cooked while you continue.
3. Add garlic, saute for a minute or so.
4. Add tomatoes and beans and bring to a boil.
5. Cover with spinach, top with lid, reduce heat to low and simmer about 10 minutes. Stir occasionally.
6. Spoon tomato/beans/ spinach mixture over linguine and sprinkle with cheese.
This makes 6 servings of 1 cup of pasta, 1 cup of sauce and 1 tablespoon of cheese.
by admin
Compiled by Margo Maine, Ph.D.
Think of your body as the vehicle to your dreams. Honor it. Respect it. Fuel it.
Hat tip to PINK Magazine and the National Eating Disorders web site for this article!
1. Your body is extraordinary–begin to respect and appreciate it.
2. Create a list of all the things your body lets you do. Read it and add to it often.
3. Become aware of what your body can do each day. Remember it is the instrument of your life, not just an ornament.
4. Create a list of people you admire: people who have contributed to your life, your community, or the world. Consider whether their appearance was important to their success and accomplishments.
5. Walk with your head held high, supported by pride and confidence in yourself as a person.
6. Don’t let your weight or shape keep you from activities that you enjoy.
7. Wear comfortable clothes that you like and that feel good to your body.
8. Count your blessings, not your blemishes.
9. Think about all the things you could accomplish with the time and energy you currently spend worrying about your body and appearance. Try one!
10. Be your body’s friend and supporter, not its enemy.
11. Consider this: your skin replaces itself once a month, your stomach lining every five days, your liver every six weeks, and your skeleton every three months.
12. Every morning when you wake up, thank your body for resting and rejuvenating itself so you can enjoy the day.
13. Every evening when you go to bed, tell your body how much you appreciate what it has allowed you to do throughout the day.
14. Find a method of exercise that you enjoy and do it regularly. Don’t exercise to lose weight or to fight your body. Do it to make your body healthy and strong and because it makes you feel good.
15. Think back to a time in your life when you felt good about your body. Tell yourself you can feel like that again, even in this body at this age.
16. Keep a list of 10 positive things about yourself–without mentioning your appearance. Add to it!
17. Put a sign on each of your mirrors saying, “I’m beautiful inside and out.”
18. Choose to find the beauty in the world and in yourself.
19. Start saying to yourself, “Life is too short to waste my time hating my body this way.”
20. Eat when you are hungry. Rest when you are tired. Surround yourself with people that remind you of your inner strength and beauty.
by admin
Here’s another green smoothie recipe to give a try to:
5 oz. baby romaine lettuce
5 oz. baby spinach
1/2 avocado
1 banana
Blend avocado with the banana,then add lettuce and spinach.
by admin
Wow does this sound delish!
Let this stand for 30 minutes before serving. It keeps for up to 3 days in the fridge.
This recipe is from Iron Chef Todd English. It’s fast, easy, and best of all, with all that mustard it is incredibly tasty.
Vegetarian Todd English recipe for Three-Mustard Potato Salad
2 pounds medium red potatoes
1/2 cup plus 2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon yellow mustard
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 small red onion, finely chopped
1/2 cup finely chopped roasted red peppers
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper |
Put the potatoes in a large pot of water and bring to a boil. Cook over moderate heat until tender, about 25 minutes. Drain and let cool completely, then cut into 1-inch pieces. |
In a large bowl, combine the mayonnaise with the mustards, vinegar and olive oil and whisk until smooth. Add the onion, roasted red peppers and parsley. Gently fold in the potatoes and season with salt and pepper. Cover and refrigerate overnight. |
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by admin
Delicious! This is the second morning I’ve concocted this breakfast drink for Eric and I and it’s just as delicious today as yesterday. Here are the ingredients:
1 banana, peeled
1 clementine, peeled
1 carrot, washed but unpeeled (I trimmed the end off)
a handful of green grapes
a large handful of washed baby spinach
1 green apple, washed and cored but with skin left on
a handful of ice cubes
Whirl all together in the Vita-Mix, drink and enjoy!
by admin
I have not tried this one yet, but have a friend here in town who loves this one, so I’m anxious to try it. I love green smoothies — I love kale and spinach — so this is sure to be yummy.
Yield: 4 cups (960 ml)
Speed: Variable to High
Time: 1 1/2 minutes |
1 (120 g) banana, fresh or frozen
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Directions
Place all ingredients into container and secure the lid. Select VARIABLE speed #10, then to HIGH for 1 ½ minutes. Turn machine off. |
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by admin
From DrWeil.com:
“Chia is an edible seed that comes from the desert plant Salvia hispanica, a member of the mint family that grows abundantly in southern Mexico. You may have seen chia sprouts growing on the novelty planters called Chia Pets, but historically, the seeds have been the most important part of the plant. In pre-Columbian times they were a main component of the Aztec and Mayan diets and were the basic survival ration of Aztec warriors. I’ve read that one tablespoon was believed to sustain an individual for 24 hours. The Aztecs also used chia medicinally to stimulate saliva flow and to relieve joint pain and sore skin.”
Chia is very rich in omega-3 fatty acids, even more so than flax seeds. And it has another advantage over flax: chia is so rich in antioxidants that the seeds don’t deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body. Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc. |
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by admin
This Cooking Light recipe sounds really delicious, and goes together in about 10 minutes.
Sounds like the perfect thing to make for a quick, delicious lunch at home for Eric and I during the work week.
Yield: 3 servings (serving size = 1 1/3 cups chickpea mixture)
Yield
3 servings (serving size: 1 1/3 cups chickpea mixture)
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Ingredients
-
1
cup
coarsely chopped onion
-
1 1/2
tablespoons
bottled ground fresh ginger (such as Spice World)
-
1
teaspoon
olive oil
-
1 1/2
teaspoons
sugar
-
1 1/2
teaspoons
red curry powder (such as McCormick)
-
1
(19-ounce) can chickpeas (garbanzo beans), rinsed and drained
-
1
(14.5-ounce) can diced tomatoes, undrained
-
4
cups
fresh spinach
-
1/2
cup
water
-
1/4
teaspoon
salt
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Preparation
Combine onion and ginger in a food processor; pulse until minced. Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture, sugar, and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water, and salt; cook 1 minute or until spinach wilts.
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Nutritional Information
- Calories:
- 247 (15% from fat)
- Fat:
- 4g (sat 0.6g,mono 1.6g,poly 0.9g)
- Protein:
- 11.1g
- Carbohydrate:
- 45g
- Fiber:
- 8.4g
- Cholesterol:
- 1mg
- Iron:
- 5mg
- Sodium:
- 857mg
- Calcium:
- 194mg
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