Tuesday, April 28, 2009
Sunday, April 26, 2009
Wheat Free Zucchini Muffins
2 c oats, ground (measure before grinding)
1 c brown rice flour
¼ c chickpea or yellow split pea flour
2 t ground cloves
1 T cinnamon
¼ t kal stevia
¼ t black pepper
¼ t salt
2 t baking powder
1/3 c sugar or sucanat (or ¾ c sugar if not using stevia)
2 c shredded zucchini (1 medium)
¾ c cooked soy beans
3 T chia seeds
¾ c water
¼ c evoo
Juice and zest of 1 lemon
1 t almond extract
1 t vanilla extract
1 t lemon extract (optional)
Optional: 1 c walnuts, cinnamon sugar
Method: Preheat oven to 375
Mix the dry ingredients together and make a well in the middle.
Shred the zucchini, place in a separate mixing bowl
Process of the rest of the wet ingredients then mix with the zucchini. Fold into dry mixture (adding nuts if desired)
Spray a muffin tin with cooking spray and scoop ¼ c for each muffin. Top with some cinnamon sugar if desired. Bake for 25 minutes
Yield: 18 muffins
Wednesday, April 22, 2009
I am working on a post/article that will go into more depth about HOW I am eating this way. The #1 question seems to be, is it hard? Does it take a lot of time? The ingredients are so complicated.
I am working on answering these questions. (I wish I could just TALK TO YOU ALL or teach a class on this to those who are interested)... it's much easier to SHOW you and talk in real time than it is for me to write everything out.
... This post might give a small amount of insight into the methods I am using.
First of all. They are simple. I am not a complicated person. I do not like to go out of my way to do this or that.
The first dish was lunch yesterday. I made a quick raw blender sauce (took 5 mins) and tossed it with daikon and zucchini pasta. (I use THIS spiralizer). I tossed it and garnished with homemade lentil sprouts, carrots, mushrooms, cilantro and sesame seeds. It super satisfying and I reserved around 2 cups of it for dinner. (Just a note: I made 6 cups of the sauce. I froze 2 2 cup portions for later use)..
I decided to use chickpeas as a protein source. (I cooked a pound of chickpeas the other day and they are in my fridge for use.. another quick tip. Have cooked legumes and whole grains on hand)..
I took out out a 3 cup portion of brown rice from the freezer, and cooked it with the leftover raw lunch noodles, added more sauce, 2 c chickpeas and cilantro. My son ate ALMOST the entire pan. His dinner was ready in 20 minutes. (I saved 1 cup for my lunch today).. His portion equaled around 5 cups of high quality, whole foods. Teen boys eat a lot and it's much easier to quell that appetite with whole foods than it is to fill them up with ramen noodles.
My dinner was leftover lentil/quinoa/veggie soup.. Most of the time we eat the same things, but I'd rather USE up what we have on hand and have two separate meals (that were made in 20 minutes thank you very much) than make a meal from scratch.
Before I had to be so strict with my budget, I NEVER would have used chickpeas in fried rice, but let me tell you, they were delicious! One HUGE benefit from having to live on such a strict budget is that I have become more creative and it's payed off big time!
I should mention; we snacked on raw broccoli and (vegan homemade) queso sauce while the meal was warming up and had a couple dates stuffed with almonds for dessert.
My kids have been GREAT.. and I know many of you have a hard time pleasing your whole family. I admit, it is MUCH easier to do this not being married. I have fed my kids a whole food diet since birth (starting with breastmilk).. and I have never had the patience or inclination to give into a picky child when it comes to planning family meals. There are some foods that my kids HATE and I try to respect that. (For instance, my younger son hates zucchini and chickpeas. My older son refuses anything seitan, chipotle or with smoke flavor) I do "force them" to try their hated foods once or twice a year to see if their palates have changed... and I am able to sneak chickpeas and zukes into many dishes if they are blended for my younger son.
That being said, I NEVER would have used chickpeas in the dinner if my younger son was home. (but seitan or other beans would have worked).. Having base components for a dish on hand really makes a difference. If I was cooking for both kids last night, I would have added the protein source at the table. (seitan or chickpeas)..
OK.. I digress! .. back to the food.
Finally, to answer some criticisms..
.. and this one is HILARIOUS.. I am NOT anorexic and using this blog to justify an eating disorder. Obviously, YOU have not READ my blog or you would KNOW that! First time in my life anyone has ever accused ME of being anorexic. Wow. (I am overweight for those who don't know)
Second, I do not post every single thing we eat. The pictures on this blog represent SOME of the foods we eat.
A sample day:
Breakfast: Green Smoothie (me) or leftovers, Whole Food Muffin or Raw Breakfast Bar/Cookie (kids)
Lunch: Salads, leftovers, burgers (me) Peanut Butter and Jelly on homemade bread, popcorn, nuts/seeds/raisins (kids)
Snacks: Popcorn, green smoothies, fruit, banana with peanut butter, veggies/bean based dip
Dinner: LOOK at this blog and you'll see.. we eat a lot of bean based soups, veggie burgers, salads, casseroles
Desserts: Smoothies, dates/almonds, Raw Cookies, fruit,
A good portion of the food I eat is leftover bean/veggie soup. I make a huge pot and have no problem eating it for lunch for days. I also freeze 2 cup portions, so I can have a different soup each day if I choose. Doing this enables me to spend much more money on produce and other items and it works well.
OK.. I think I'm done here.
Sunday, April 19, 2009
I've barely seen my kids all week. Andrew got home at 4am this morning. My younger son has been busy and not here for many meals either. I've been eating soups and salads and smoothies.
Made a big pot and have been eating it. I don't mind eating the same thing over and over. My kids do, but they haven't been here, so this has been my dinner 3 times this week!
I have spent a total of $66.22 this month. I went totally produce crazy because I've been eating a lot of raw. On the first of the month, I will list everything I have bought for the month and how much I paid for it. (and post my weight loss!).
Super fun news!
I am offering cooking classes every Sunday in May (except for May 9th which is Saturday because of Mother's Day)
Here is a list of them:
May 3: Cinco de Mayo Feast
Veggie stuffed enchiladas with homemade Green and Red sauces, Vegan queso, Pico de gallo, Chipotle citrus black beans, Guacamole and Raw pina colada smoothies
*May 9 (Saturday): Indian Feast
Sag tofu, Chana masla, Aloo gobi, Yellow basmati rice, Homemade chutneys, Raw mango lassi
May 17: Terrific Tofu
Tofu basil ricotta stuffed mushrooms, Italian marinated and roasted tofu chunks with kale and sun dried tomatoes, Pomegranate bbq tofu sandiwches, Broccoli and red pepper stiry fry with low fat crispy tofu, Peanut butter and chocolate pie
May 24: Burgers and Picnics
All American burgers with special sauce, Black bean burgers with chipotle aioli, Chickpea of the sea burgers with tartar sauce, Sesame ginger beet salad, Southwestern curried black bean salad, Gazpacho
May 31: Raw Basics
Green smoothies, Marinated and stuffed mushrooms with gremolata, Sunflower pate and veggie collard roll ups with Ceasar dressing, Thai noodle bowls, Cheesecake
For more information, goto my website:
I hope to see some of you there!
Finally, I'm not sure how the interview at Greezo went. I have mixed feelings about it.
Alissa Cohen was wonderful and radiant and I'm really glad I got to meet her.
Tuesday, April 14, 2009
I have some fun news to share today! First off, I am so proud of my son Andrew. The Portsmouth High School's Percussion Ensemble is off to the WORLD CHAMPIONSHIPS tomorrow! This is a huge thing obviously and the entire ensemble has worked very very hard for months practicing under the the amazing leadership of Mr. Cirillo!! Good luck to all of you! I wish I could be there to see it! (it is in Ohio)
I have a busy day coming up tomorrow. I'm going to be interviewed on New Hampshire public radio tomorrow morning around 9:30 on the program, The Exchange.
And finally, I have a job interview at Grezzo in Boston! I am super excited about that as I'm sure you can imagine! Not only is it pretty much my dream job, I get to meet Alissa Cohen. That will be super cool.
OK.. onto the food.. I'm sorry I've been slacking on blogging. On my last post I asked if any of you had a recipe you wanted me to makeover. Macie asked for some recipes or ways to prepare zucchini besides frying, baking and sir fries.. I came up with this simple soup. There are a lot of ingredients, but most of them are in your pantry and you can switch up the spices if you desire.
Herbed Zucchini Soup
2-4 T evoo (plus ½ t for garnishing each bowl)
1 large onion, diced
8 cloves garlic, minced (this is for the sauté)
1 T thyme
1 t oregano
1 t tarragon
2 T basil
Pinch freshly grated nutmeg
¼ t rosemary
¼ t fennel seed
¼ t cumin
½ t crushed red pepper flakes
3 zucchinis, chopped (4 cups)
1 T vinegar
2 C cooked soybeans or white beans
2 c small diced red or yellow potatoes
4.5 c water and bouillon or broth
Handful baby spinach
1 T umeboshi vinegar or 1 T lemon juice and 1 T soy sauce
6 T nutritional yeast
4 cloves garlic (this is for finishing the soup)
½ cup fresh basil or parsley (Basil is best)
Croutons for garnish
Freshly grated nutmeg
Salt/pepper to taste (I used around 2 t salt)
In a soup pot over medium flame heat add the oil, onion, garlic, spices and a pinch of salt/pepper. Sauté for 5 minutes or so or until the onions are translucent. You don’t want them to get brown. Now add the zukes, beans and water/broth (and bouillon cube). Bring to a boil for a several minutes then turn the heat down to medium low and cover. Cook for 15 minutes. Take off heat and add the spinach, umeboshi vinegar, yeast and garlic. Blend in batches (or with an immersion blender) until silky smooth. Taste and adjust for salt/pepper. Top each bowl with a drizzle of evoo, fresh herbs, croutons and a grate or two of fresh nutmeg.
You can use the leftovers as pasta sauce if you wish! It also freezes well.
I love using zucchini in place of pasta. Raw is delicious. If you have a dehydrator, you can dry the noodles a bit. You can even saute the noodles. 2 oz of angel hair and a whole zucchini spiralized makes a huge portion and is so much better for you than eating a huge bowl of pasta!
I made a soy ricotta topping out of whole soybeans. Since tofu is more expensive than soybeans, I've been playing around with using whole soy. It worked out PERFECTLY!
This is another favorite way to enjoy the lovely zuke! You can use it in raw pizzas, wraps, salads or even to top traditional pizza.
2 medium zukes, sliced super thin
½ t salt
1 t oregano
½ t red pepper flakes
3 cloves garlic, pressed
¼ t fennel seed, crushed
1 t olive oil
Black pepper to taste
Slice the zukes super thin by hand or on a mandolin. Toss them with the rest of the ingredients and allow to sit in the fridge for an hour. Drain the liquid and use like you would pepperoni. You can eat it raw or cook it on pizza. You can also dehydrate these into zucchini chips.
I had more ideas, but ran out of zukes. They're on sale this week for $.89 so I will get a bunch!
OK...so Courtney asked me to make a fat free nut free raw cheese sauce. HUH???
That was a tough call.. and to do it with what I had on hand, but I came up with two recipes. The first is more a spread. It contains flax meal and on its own, after sitting overnight, I could taste the flax and it wasn't great, but when I put it in a wrap with a bunch of other veggies (and in a cooked quesadilla) it was delicious.. but keep that in mind if you make this and taste it and think it's gross!(and I know that some raw foodist eat rolled oats and some don't, so this is more of a high raw sauce)
Raw Lowfat Cheese Spread
½ c rolled oats
1/3 c water
½ red bell pepper
1 clove garlic
1 t paprika
2 T nutritional yeast
½ t salt
1 t onion powder
1 T apple cider vinegar
1 t yellow mustard
1 T golden flax meal
1/8 t freshly grated nutmeg
2 t umeboshi vinegar or 2 t miso (or 1 t lemon juice and 1 t soy sauce)
Freshly ground black pepper to taste
Soak oats in the water for several hours then add the rest of the ingredients to a blender and blend until totally smooth.
This was the fat free sauce... and as you can see it is umm.. saucier?
Silky Fat Free Raw Cheese Sauce
3 soaked sun dried tomatoes
1/3 c nutritional yeast
1 t onion powder
¼ t garlic powder
¼ - ½ t salt
½ t paprika (can used smoked for a smoky sauce or chipotle powder for a spicy sauce)
¼ t yellow mustard
Several grates fresh nutmeg
2/3 c water
½ t psyllium powder
Optional: 1 t umeboshi vinegar (add this before adding any additional salt)
Place the soaked tomatoes in a food processor or blender and process until smooth. Add the rest of the ingredients and blend until everything is nice and silky. Taste and adjust salt level if needed. Yield around ¾ cup.
Next on the recipe agenda are Low Fat Pakoras! I plan on making them on Thursday!
Next on the recipe agenda are Low Fat Pakoras! I plan on making them on Thursday!
I'd love all the good vibes I can get for my son's competition, my radio interview and finally, my interview at Grezzo!
excuse the horrible formatting, blogger is acting up and it's not allowing me to edit this for some reason.
Friday, April 10, 2009
A fellow blogger, Angie, also sent me a package full of dried spices, alfalfa sprouts and quinoa! How cool is that? She asked if I would create some raw quinoa recipes, so I've been having a bit of fun with sprouted quinoa.
OK, onto the slaw above. It only had carrots, wasabi, cilantro and toasted sesame seeds. The dressing was delicious. I used my homemade soy vegenaise substitute and mixed in my low fat sesame ginger dressing and wasabi. I am so excited about the mayo base. Finally, I can feel GOOD about a rich flavored dressing/sauce. On it's own, it is still pretty good, but mixed in with other things, I can't really tell a difference. Oh and it has 37 calories, 2 grams protein and 3 grams of fat per T so it actually good for you too.
In my recipes, I'm really trying to make every bite full of whole food nutrition without sacrificing flavor.
Simple, steamed broccoli with a tiny bit of balsamic flax vinaigrette. At $.99/lb you can't go wrong!
I made enchilada bake out of the spanish bulgur and lentils.. (this is an older pic).. One of these days I'll actually make real enchiladas.. but assuming you have ingredients on hand, you can throw this together in less than 5 minutes.
I'm not sure what my cooking plans are this week. Feel free to leave a comment requesting a certain dish or a healthy/cheap make-over of your favorite dish. I have a bit more wiggle room in my budget because I've only spent $4.00 so far and am feeling a little BORED of what I've been making. I'll probably pick 3 dishes and post the recipes when I'm done.
Have a wonderful day!
Wednesday, April 08, 2009
This recipe serves 2
2 C cooked bulgur
1 T EVOO or toasted sesame oil
2 large zucchinis
1 large onion
5 cloves garlic
2 t dried thyme
8 oz tofu
1 c water
Soy sauce, tamari or Braggs to taste
Black pepper to taste
2 T nutritional yeast
In a cast iron over medium heat add the oil, zukes, onion, garlic, thyme and tofu. Stir fry for several minutes then add the water and soy sauce. Bring to a strong simmer until the veggies are cooked then stir in the pepper and yeast. Serve over the bulgur or add the bulgur to the pan.
Super simple and tasty.
Monday, April 06, 2009
I am being featured in their on their In The Kitchen page today.
I sure wish this sort of support had been around when my kids were smaller. The internet is just so cool!
Onto the food now. I think the above rice noodle bowl really illustrates how I cook. First of all, I save broken noodles and use them in soups. I was initially making some TVP bacon bits in my cast iron and had around 1/2 cup that didn't fit into the container I was going to store them in and since it was close to dinner time, I decided I would do a collard/bacon type stir fry for the vegetable portion of our dinner. As I was making the collards I was thinking of what else I should make and I decided to go a completely different route. Pork is used in many Chinese dishes, so I added a bunch of ginger, hot peppers, sesame oil and of course more garlic to the dish along with some soy sauce and siracha. I tasted it and it was too salty. That's when I decided to turn it into a soup, adding some more collards, water, the broken rice noodles and a bit of hoisin. We topped our bowls with sesame seeds, cilantrol and of course, more siracha.
(for those who are new to this blog, my Sourdough Starter is named Jack Bauer)
I had 2 batches of very beany okara leftover from making soymilk and around 2 cups of sprouted wheatberries leftover from making rejuvelac. I stirred it all together and added some freshly ground whole wheat flour and the dough is proofing as I type this. This is going to be some wicked healthy bread, full of fiber, sprouted grain and protein!
I have a pot of soybeans on the stove right now that I'm planning on turning into sausage patties/burgers. I make a big batch of burgers to take over to my old house now. My X used to buy tons of frozen veggie burgers, but since he lost his job he is cutting back as well. I'm so glad to provide healthier burgers than they were eating.
Have a great day people!
Thursday, April 02, 2009
I have been eating a lot of raw foods the last three days. I unfortunately threw my back out on Monday doing yoga and am just now starting to feel better! I pulled out some of my raw flatbreads from the freezer and they came to life beautifully.
The taco shell spiced with onion and herbs and filled with walnut meat, veggies and doctored up Zukay salsa.
I've named this my RAW Carrot Cake Breakfast Cookie with Chai Coconut Icing..
I have some of the base and icing that I'm playing around with for different recipes as well.
I am going to scale back to around 4 cups per smoothie.
Now onto the end of March stats..
I spent a total of $3.21 a day for a total of $99.39.
I added $3.64 to my bulk food fund for a total of: $28.47
Some of the foods I bought since I last posted were:
Granny smith apples
Finally, my weigh in was horrible. I gained 2 lbs last month... hence all of the raw foods.
The ONE thing this blog shows is that it's MORE THAN POSSIBLE TO GET MORE THAN ENOUGH FOOD EVEN ON A STRICT BUDGET.
It's the wheat. I need to stop eating my homemade bread.
I'm a broken record when it comes to this shit.