Vegan/Vegetarian Thread (discussion, recipes, laughs) [Archive]

Linus

11-09-2009, 12:58 PM

I found it! And it was easy to make (although I had to adjust a couple of things: the store didn't have any vegan cream cheese :( and I forgot to get baking powder). It seems fine otherwise.

Here's the recipe (http://www.myveganplanet.com/2009/01/vegan-valentine-red-velvet-cake/) (I'll post pictures once it's frosted and we've cut into it):

What you need:
2 C soy milk
2 t white or apple cider vinegar

2 1/2 C flour
2 C vegan sugar
4 T cocoa powder
1 t baking powder
1 t baking soda
1 t salt

1/2 C vegetable oil
2 1/2 T unsweetened apple sauce
2 oz red food coloring
4 t vanilla extract

First, preheat your oven to 350 degrees and grease 2 round cake pans. Set aside. Then, in a small mixing bowl, mix the soy milk with the vinegar and allow to curdle.

In a large mixing bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Once the soymilk has curdled, add the veg oil, food coloring, vanilla, and apple sauce to the milk and stir.

Add the wet ingredients to the dry ingredients and mix with a hand mixer until there are no lumps and the batter color is blended thoroughly. Evenly distribute the cake batter into the 2 round baking pans and place them in the oven.

Bake for 25 minutes, or until completely done. You can use a toothpick to test whether or not the cakes are finished.

Once they are done, remove them from the oven and set aside to cool.

Use the following for the frosting:

What you need:
1 C vegan butter
1 C vegan cream cheese
4 t vanilla extract
8 C vegan confectioners sugar

Beat the butter, vanilla, and cream cheese until smooth. On a medium speed setting, mix in the sugar about 2 cups at a time. You don’t have to use all 8 cups, but I wouldn’t use more than 8. Refrigerate until its time to frost.

When you are ready to frost the cakes, make sure you have plenty of room on your counter top. I like to make this a 4-layer cake, and you can do this by cutting each cake in 2 with a serrated bread knife. You have to be very careful in doing this, because the layers will be thin, but it looks fantastic when where is a nice layer of frosting between each layer of cake.

Once you have done this, ice the top and the sides and you’re ready to go! Enjoy with a big scoop of vegan vanilla ice cream!

Novelafemme

11-09-2009, 01:06 PM

Linus, I was a vegan for about 10 years and have many great tried and true vegan recipies...specifically baked goods and deserts. I would be more than happy to share them :)

Linus

11-09-2009, 01:26 PM

Linus, I was a vegan for about 10 years and have many great tried and true vegan recipies...specifically baked goods and deserts. I would be more than happy to share them :)

That is what this thread is for. :) By all means, share what you think is interesting, tasty and even if potentially fattening :D

Linus

11-09-2009, 07:37 PM

http://www.syrlinus.com/wp-content/uploads/2009/11/vegan-red-velvet.JPG

I guess the recipe was ok since K had two slices already this evening. She suggested I open my own bakery. That'd be a bad idea since I'd gain about 300+ lbs from sampling my own wares. :D

violaine

11-14-2009, 11:25 PM

Surayna

11-15-2009, 12:44 AM

I was a vegetarian for years in my younger days...

Working hard on getting back to it, but still like my comfort foods from when I was a kid.

Would LOVE to eventually go vegan - maybe some day.

Linus

11-15-2009, 08:01 AM

the best culinary gourmet egg replacer is called "ener-g", and it is awesome. i will also use flax meal, which adds moisture to baked goods, and you can reduce some of the oil if you like. walnut oil is great for baking. i made a totally vegan banana walnut cake in nordic ware [bake ware], and the physician said it was like "a piece of art". not to mention healthy- low sodium, fat [the good kind!], and it's balanced with the flours/milk. his staff loved it. just used bananas, flours: soy, fava, sorghum, chickpea; ener-g egg replacer, soy and/or coconut milk, flax meal, walnut oil, local and buckwheat honey, brown sugar, and a bit of vanilla.

I've never used ener-g egg replacer. And I have a nice recipe for a vegan banana bread that's extremely simple:

Ingredients:
------------------------------------------------------

3 medium sized ripe bananas
2 tablespoons peanut butter
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup coarsely chopped nuts (walnut, pecan, etc.)
3/4 cup of sugar

Instructions:
------------------------------------------------------

Mash bananas. Add the peanut butter, salt, baking soda, sugar and nuts. Stir together until combined. Add flour and stir to combined. Pour into greased baking pan (use soy butter for this). Use a small casserole dish or a 9 x 12 pan to ensure it's evenly baked.

Let bread bake for one hour at 350F in oven. Then let cool for 15 minutes before removing from pan.

Additional comments:
------------------------------------------------------

This is a quick recipe and one I do by hand since we don't have a blender or masher. The bread lasts about 3 days max here (there's only two of us) so it goes quickly. You could easily freeze extra portions. Additionally, this recipe is great if you freeze ripe bananas and want to use them later. Just let them dethaw for about 4-8 hours and then use them.

You can make the recipe without nuts but the bread will feel denser. If you do make it without nuts shorten the time in the over to about 40-45 minutes as the bread will bake faster.

I've also added vanilla and/or cinnamon for an additional hidden flavouring to the bread.

I was a vegetarian for years in my younger days...

Working hard on getting back to it, but still like my comfort foods from when I was a kid.

Would LOVE to eventually go vegan - maybe some day.

Many of those same comfort foods can be vegan/vegetarian. :D What specifically were your favourites?

violaine

11-15-2009, 06:05 PM

i should have noted that the cake i made was also wheat/gluten free. linus, thank you for your recipes.

violaine

11-18-2009, 08:35 PM

http://www.all-creatures.org/articles/thanksgivingveganturkey.html

http://www.veganlunchbox.com/loaf_studio.html
[click on food items and hit submit for your recipe. my non-vegan friend made this and loved the loaf, plus the simplicity of just choosing an item from each group]

Passionaria

11-24-2009, 04:10 PM

I was a vegetarian / vegan for years. I love vegetarian fare, although I now am an omnivore. I am naturally ethereal, and need the grounding..... I need to find Vegan cake recipes, as I am very allergic to eggs. I stopped baking, because nothing turned out well. I saw the red velvet cake Linus posted, and I once again have hope. I sure would love to see more Vegan baked yummies if you have recipes to share!

I saw this prepared on the food Network and it looked so good I had to try it. It has become a favorite. The ratio of sweet potatoes to coconut milk is important if you want to get the right consistency. Also I tend to be heavy handed with spices, it was not a good idea here. The recipe is perfectly blended.

Caribbean Sweet Potato Pudding

Ingredients

* Softened butter, for the pan
* 1/4 cup all-purpose flour, plus more for the pan
* 3 pounds white-fleshed sweet potatoes, called boniato or batata
* 1/4 cup shredded coconut
* 1/4 cup raisins
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1 cup packed dark brown sugar
* 3 cups coconut milk
* 1/4 cup evaporated milk

Directions

Preheat oven to 350 degrees F.

Butter and flour a 9 by 13-inch baking dish.

Using the grater attachment on a food processor, grate the potatoes and put in a large bowl. Add the flour, coconut, raisins, vanilla, cinnamon, ginger, and nutmeg and mix well.

Heat the sugar, coconut milk, and evaporated milk in a saucepan over low heat until the sugar is dissolved, about 4 minutes.

Pour the coconut milk mixture into the potato mixture and mix well. Pour the mixture into the baking dish, smooth the top, and bake until set, about 1 1/2 hours.

Passionaria

11-24-2009, 04:23 PM

Plantains are usually found in Ethnic markets or placed that have Latin ingredients. They look like really large Bananas, and have a very tough skin. They are used green, where they are not sweet, and ripe where they can be very sweet. These bananas are for cooking, not for eating raw!!!!! This recipe calls for sweet ripe Plantains. The skin will be Yellow as opposed to green. There may be brown spots, which does not mean you can't use them, as long as they are "firm" they are good.
go here to learn how to use Plantain or Platanos>>> http://www.elboricua.com/platanos.html

Plantain Fritters

Ingredients

* 3 ripe plantains
* 1/2 teaspoon baking powder
* 1 tablespoon salt
* 1/2 teaspoon crushed garlic
* 1/2 teaspoon black pepper, optional
* 1/4 cup vegetable oil

Directions

Wash plantains and cut into thirds; leaving the skin on. Place the pieces in a medium pan with water; cover, and bring to a boil. Cook until the flesh is soft, about 15 minutes

Drain and peel the plantains and transfer to a large bowl. Mash to a smooth consistency and add the baking powder, salt, garlic, and pepper. Mix well. Using your hands, form small, thin cakes about 2 1/2 inches in diameter. Heat oil in large skillet until very hot. Fry the cakes until golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate.

Passionaria

11-24-2009, 04:54 PM

http://www.elboricua.com/images/tostones5.jpg
3 green plantains
oil for frying
garlic powder
salt

Making tostones is easy….. Slice the peeled plantains diagonally into 1" slices. Fry the slices over medium heat until they soften. Remove from oil and drain on paper towels. Using a tostonera (a press), slightly mash each piece to about half an inch in thickness. If a tostonera is not available insert the pieces between a folded piece of brown-paper sack and press down using a saucer. It is best to press all the pieces first before going on the next step. Dip each piece in warm salted water and fry again until crispy. Remove from the oil and drain on paper towels. Salt them. Tostones may be served with ketchup (kid's favorite) or with garlic sauce.

**or your favorite dipping sauce. I LOVE Tostones, make sure they are crispy (that's why you dip them in salt water before re-frying)

Linus

11-24-2009, 04:57 PM

Oh.. so which plantain recipe is the sweeter of the two? I remember my mom making those when I was a kid..

Passionaria

11-24-2009, 05:04 PM

If you like coconut desserts, you will love this. It is simple and smooth as velvet, I did use the orange blossom water, and it adds a wonderful fragrant under tone. I poured it into snow man molds for Xmas.

http://www.elboricua.com/images/tembleque.jpg

Tembleque
Cool and delicious

4 cups coconut milk
½ cup of cornstarch
2/3 cup of sugar
½ tsp. salt
1 tblsp. orange blossom water (optional)
ground cinnamon

In a saucepan dissolve cornstarch in 1/4 cup coconut milk. Once dissolved add the rest of the coconut milk, sugar, and salt. Cook at medium-high heat stirring constantly! As it thickens, lower heat until it boils thick. Pour right away into wet molds, pans or cups. Cool and then cover and refrigerate for at least 2 hours. Carefully separate the tembleque from the mold using a knife. Turn it over unto a dish. Sprinkle with cinnamon.

Makes about 12 servings.

Passionaria

11-24-2009, 05:09 PM

Oh.. so which plantain recipe is the sweeter of the two? I remember my mom making those when I was a kid..

The fritters would be sweeter. Yellow Plantains are the sweet ones. Green taste like a root vegetable. I love platanos, they have the medicinal quality of being a mild diuretic as well....:dance2: Pashi

violaine

11-25-2009, 04:08 PM

passionaria, thank you for sharing your recipes, and the wonderful photos. plantains are great, and i like to use them for empanadas. i love and really miss using/tasting cinnamon, but developed an allergy several years ago to vietnamese, as well as the oi. now i just avoid completely :(

here is the cheese i use for a lot of dishes, and a little history about it:

http://www.fundinguniverse.com/company-histories/Galaxy-Nutritional-Foods-Inc-Company-History.html

recipe for vegan empanadas:

http://vegweb.com/index.php?topic=17879.0

now, when i make plantain or sweet potato empanadas, i just bake the sweet potato or plantains for bit, then mash, add flour[s], egg replacer [use warm water to mix with the egg replacer powder], and a little earth balance. roll out, and stuff with peppers, cheese, et c.

Passionaria

11-26-2009, 02:45 AM

violaine

11-26-2009, 10:27 AM

Linus

03-29-2010, 08:27 AM

Wow. Been quiet on this thread. BTW, I did find this recipe today: http://www.noveleats.com/drinks/raw-homemade-almond-milk

And the site itself is full of some awesome recipes: http://www.noveleats.com/

Given how much almond milk we drink (I use it on cereal and prefer it to soy milk) this seems like an easy alternative to buying milk in the store. Plus I get to control how sweet it is with this.

Passionaria

04-06-2010, 09:51 PM

passionaria,

i've used ener-g egg replacer forever. here is a link to the product:

http://www.ener-g.com/store/detail.aspx?section=8&cat=8&id=97

and an article about food allergies:

http://www.ener-g.com/articles/ArticlePage.aspx?pageId=373

additional [older but good] misc info :

http://web.mit.edu/vsg/www/vsg/INFO/FAQs/FAQ_rec.food.veg

:cat: Thank you Sweetness for the Articles!! I will try the egg replacer. I have seen it in the HFS.

Wow. Been quiet on this thread. BTW, I did find this recipe today: http://www.noveleats.com/drinks/raw-homemade-almond-milk

And the site itself is full of some awesome recipes: http://www.noveleats.com/

Given how much almond milk we drink (I use it on cereal and prefer it to soy milk) this seems like an easy alternative to buying milk in the store. Plus I get to control how sweet it is with this.

:cat: Thanks Linus,
I really liked the Almond Milk recipe. I am going to make it soon. I also thought the Almond paste dip looked good. What do others do with the pulp? I used to make sesame milk, but toast the sesame seeds first instead of soaking, same process, with a touch of Cinnamon and honey. I drink Soy milk mostly, but am picky about the brand. I like rice and Almond milk but I like it thick, so many store bought brands don't excite me too much. Thanks for getting me inspired!

:danceparty:

Many moons ago I used to make soy milk and tofu. Yeah, those days have come and gone......I still prefer tofu curdled with Nigari though, I like the taste.

Medusa

06-01-2010, 10:33 AM

Hi all,
Would anyone mind talking about their reasons for becoming a vegetarian? If that's too political for here, I'll completely understand.
I am teetering close to the jumping off point and doing some serious considerations around it. I saw a cow truck this morning on my way to work and just burst out crying because the little baby calfs all looked terrified. :(
Are there foods you really missed?
Have you had any nutritional issues because of it?
Tips for converting to a non-meat diet?

Any input is so greatly appreciated...but again, my apologies if this is out of place here.
xo

nycfem

06-01-2010, 11:05 AM

Hi, Medusa,

I don't think is out of place at all. It's usually the opposite. People don't want to know why we are vegetarian (or vegan). A lot of people who simply see someone eating vegetarian or asking if something is vegetarian have to make an aggressive joke about it!

I became a vegetarian when I was a junior in high school. There was a group at my school that exposed me to the ugliness of factory farming. Most meat doesn't see a good life. Animals are kept in tiny cages. They are taken from their mothers at birth. Chickens beaks are burned off so they don't peck each other to death out of the craziness that comes from being locked up without light in tight quarters that are full of shit. The killing is factory style so sometimes animals don't get fully killed and have a particularly grueling death. Animals within factory farming are fattened up and given injections so they can be quickly big and then killed. The reality of animals' lives in MOST farming is just an ethical nightmare.

When I became vegetarian, it was very hard. I have always loved "meat." I would have a little here and there for several years after I became vegetarian just because I missed the tastes. Then at some point I stopped that. At some point the cravings diminished, and I had enough separation from the whole indoctrination of eating animals without thinking or caring about their lives that I just felt a little sick (morally) at the thought. I do still crave meat sometimes but much, much less than I did during those first few years. My policy is to not eat "anything with a face" (i.e. meat, chicken, and fish). When someone is cooking for me, that's how I put it to keep it simple! I am not vegan, though I believe in it. However, I try to have soy dairy products a good amount of time. I think of it as harm reduction. I find that it is hard enough to be vegetarian (eating out, etc.), so I just am not at a point where I'm willing to commit to being 100% vegan.

As far as health concerns, I have generally not had any health problems. I have a lot of energy and rarely have any stomach problems. I have had occasional low-level anemia, usually if I've been being a "junk food vegetarian," and have easily been able to address it with vitamins and more care and attention to eating (healthy protein). In my day to day life all I take is a multivitamin. Being a vegetarian will likely improve any cholesterol issues btw, because cholesterol comes from animal fat.

Some vegetarians don't like fake meat and really are into vegetables. BB jokes that I'm a vegetarian who doesn't like vegetables. That's a bit of an exaggeration but often I like to make a fakin' bacon cheeseburger or a notdog (teehee) using frozen/microwaved fake meat. Some fake meat is terrible but I've been able to find brands that even impress BB, who is not a vetetarian. I am also not someone who is an elegant cook and still do well with cooking vegetarian. And again, even though BB is not vegetarian, hy eats my veggie cooking happily enough every night! I make simple things like whole grain spaghetti and defrosted wheatballs or stir-fries with seitan and veggies. There are a lot of delicious proteins available to vegetarians.

In converting to vegetarianism, I would recommend maybe going to a health food store and stocking your fridge with yummy veg things so that your cravings can be satisfied. These days there are barbecued drumsticks and basically every meaty thing in a veg form. This is not to say that you need to shop at a health food store. Regular grocery stores are where I do most of my shopping. I would suggest just going for it. There are so many nay-sayers when it comes to becoming a vegetarian and it's also scary for oneself. However, I think you'll quickly find that it is satisfying and easier than you think. I can't think of any food that I have not found a decent veg version of. Don't be hard on yourself if you have a slip. Like I said, that happened to me over a few years. It's all about harm reduction, though, and not a diet or a competition.

Feel free to check in on the thread anytime. It's great to have someone interested and caring about the animals. There's a saying, ""If slaughterhouses had windows, everyone would be a vegetarian." I think that this sums it up. Over the years I have read and watched movies and feel more and more happy with my decision not to partake in eating animals that have lived a terrible life with drawn out cruelty. But be prepared; most people don't want to look at what they are doing when they choose to eat meat in our society. In order to keep themselves from thinking, they need to strike out at vegetarians with the same old jokes and faulty logic that doesn't take into account the simple truth of what you described with that calf. (f)

Hi all,
Would anyone mind talking about their reasons for becoming a vegetarian? If that's too political for here, I'll completely understand.
I am teetering close to the jumping off point and doing some serious considerations around it. I saw a cow truck this morning on my way to work and just burst out crying because the little baby calfs all looked terrified. :(
Are there foods you really missed?
Have you had any nutritional issues because of it?
Tips for converting to a non-meat diet?

Any input is so greatly appreciated...but again, my apologies if this is out of place here.
xo

Gemme

06-01-2010, 11:18 AM

I'm not a vegetarian, but I often eat vegetarian, if that makes sense. Jennifer, your explanation about your journey and the information you have is wonderful. Thank you. If I were to take that step, I'm definitely coming to you for more suggestions. :)

nycfem

06-01-2010, 11:27 AM

Medusa

06-01-2010, 11:34 AM

That makes a lot of sense. I think that too often there is a polarization between vegetarians and non-vegetarians, like we are opposing teams! I'm not "against meat." Really, if the meat in most grocery stores came from animals that lived real "farm" lives instead of a quality of life akin to slavery or what the victims in WWII went thru, then I would not feel the way I do. I am disgusted by PETA's hateful approach to putting the word out. I like more thoughtful, down-to-earth explorations of vegetarianism and eating meat such as the recent movie, Food Inc., and the recent book that gained a wide popularity, Jonathan Safran Foer's "Eating Animals," both of which I recommend in consideration of the ethical and environmental problems with eating most meat in today's society.

OMG! Jack just watched "Food Inc." on Netflix and has been demanding I watch it for several days now :)

Yeah, I am highly turned off my the aggressive militancy of PETA and think that I would probably be ok with eating eggs that were free-range or plopped into a nice nest in someone's backyard. I think that where I start to get a little bit sensitive is seeing hundreds of chickens crammed into trucks and hundreds of pigs crammed into trucks. The wide-eyed stares of the baby calves this morning really bothered me too. But then again, I am bothered when I see horses who appear to be upset being transported in trailers down the highway. :)

I have a good friend who is a vegetarian and she once said to me "Imagine eating Gracie...that's why I don't eat meat", and that pretty much makes sense. We had a pet cow when I was growing up and she had a huge personality: would come when she was called and could be ridden like a horse. That level of intelligence tells me that animals can probably feel fear...and I don't want anything to do with it being on my hands.

***EDited to add*** --Has anyone seen the HBO movie on Temple Grandin? She designed a more humane cattle chute for cattle going to slaughter. One of her most famous lines from the movie, "Life is cruel but WE don't have to be".

Glenn

06-01-2010, 01:03 PM

Avocadoes are a great substitute for meat. Ghandi was a strict vegan who ate only Unfertilized eggs. My breakfast recipe is: ground almonds in a glass of orange juice.

nycfem

06-01-2010, 01:47 PM

I like to have either instant oatmeal or 0% fat plain Greek yogurt (lower carb) with cinnamon, fresh fruit, flax seed, ground walnuts, and unsweetened plain soymilk (if it's the oatmeal choice) and whole grain kamut puffs (if it's the yogurt choice).

I'm also very fond of avocados. I like them on veggie burgers or with hummus in sandwiches or in salads. And, I love sushi made with avocado and brown rice.

Avocadoes are a great substitute for meat. Ghandi was a strict vegan who ate only Unfertilized eggs. My breakfast recipe is: ground almonds in a glass of orange juice.

Bad_boi

06-01-2010, 04:57 PM

I'm not veg or vegan but- Amy's frozen food is and it is amazingly yummy.

Just thought I'd share :3

nycfem

06-19-2010, 07:39 PM

Interview w/ Jonathan Safran Foer

http://www.good.is/post/food-fight1/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+good%2Flbvp+%28GOOD+Main+RSS+ Feed%29&utm_content=Yahoo%21+Mail

2myladyblue

06-21-2010, 09:02 PM

Blue's Breakfast Bar (B3)
2 bananas
2 cups of oats
3 Tbsp. flour
1 Tbsp. sesame seeds
2 tsp. brown sugar
1 tsp. cinnamon

Combine & bake at 350 for 10 min.

:blueheels:
~LadyBlue

2myladyblue

06-21-2010, 10:04 PM

Tofu-Salad (for Sandwiches) :chef:
(I usually just mix up my own blend of whatever I have on hand, but for those that want an actual recipe....)

1/2 lb. soft tofu
3 Tbsp. apple cider vinegar
1 1/2 Tbsp. sweetener of choice
1 tsp. onion powder
1 tsp. turmeric
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 lb. firm tofu
1/2 cup celery, chopped
1/2 cup carrot, finely grated
1/2 cup cucumber, chopped
1/4 cup onion, chopped
1/4 cup parsley, chopped

In a blender or food processor, blend 1/2 lb. soft tofu, vinegar, sweetener, onion powder, turmeric, salt, and garlic powder until smooth.

Crumble 1/2 lb. firm tofu into a bowl. Mix in th ecelery, carrot, cucumber, onion, and parsley. Stir in the blended tofu mixture, and serve on your favourite bread. :girleating:

(Ok, that's all just WAY too complicated...I just crumble firm tofu, chop some celery, maybe a little onion, black olives ('cause I love 'em!), some mayo, a touch of relish, garlic, turmeric, pepper...whatever....YUM!!!)

:blueheels:
~LadyBlue

nycfem

06-22-2010, 11:19 AM

Recently I made a similar recipe that came out yummy:

PEACH CRUMBLE

lotsa very ripe chopped peaches, soy or almond milk (small amount), apple sauce (small amount), lotsa Kashi granola, cinnamon

mix

bake

eat :)

Blue's Breakfast Bar (B3)
2 bananas
2 cups of oats
3 Tbsp. flour
1 Tbsp. sesame seeds
2 tsp. brown sugar
1 tsp. cinnamon

Combine & bake at 350 for 10 min.

:blueheels:
~LadyBlue

2myladyblue

06-23-2010, 06:32 PM

TVP Helper

Combine & store in an air-tight jar or plastic bag:

1 1/2 c elbow macaroni
1 c dry Texturized Vegetable Protein (TVP) granules
3 Tbsp dried, minced onion
2 Tbsp dried parsley
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp salt

To prepare:

Pour one 28 oz. can crushed tomatoes with juice into a large skillet or saucepan.
Add 2 c water & bring to a boil.
Add TVP/macaroni mix

Simmer, covered for 15 min. or until macaroni is tender, stirring occasionally to prevent sticking.

Add more water if necessary.

*Option* Add 1 c frozen peas during last 5 min. of cooking

:blueheels:
~LadyBlue

rawk

06-23-2010, 06:47 PM

Vegan reporting for duty! Been vegan before people were really calling it that...early 90s. had my lapses; but it's mostly for health as I am still a leather-wearer. I try to buy all my leather second-hand, though.

Nutritional yeast is my favorite single thing in the entire world.

2myladyblue

06-23-2010, 07:00 PM

Textured Vegetable Protein (TVP) is a high-fibre, high-protein meat substitute made from soy flour and available in a selection of flavoured and unflavoured varieties, as well as different sizes (large chunks to small flakes).

TVP has a similar texture to ground meat when cooked and works well in dishes sich as casseroles, pasta sauces, soups & chilis. TVP absorbs spices and flavourings well, much like tofu, so it is an extremely versatile staple. Try adding a half cup of TVP while cooking, or saute rehydrated TVP with diced tomatoes, onion & chili powder for an easy taco filling.

*Because TVP is a dehydrated product, it needs to be reconstituted in hot water for about ten minutes or in the cooking process before being eaten.
Reconstitute TVP with boiling water in equal amounts and allow to sit about 10 minutes.

*Note* 1/2 c dry TVP = 1 lb. hamburger
(after reconstitution)

:blueheels:
~LadyBlue

2myladyblue

07-07-2010, 08:17 PM

Grilled Veg Sandwich

Grill:
Cut red onion rounds
Seed & cut red pepper in half & squish flat
Lengthwise eggplant & zucchini
Toss in oil, salt & pepper

Process til smooth:
Sundried tomatoes (packaged in oil)
Black olives
Capers
Fresh basil

Spread any bread/wrap with puree, add grilled vegs & top with alfalfa sprouts

:blueheels:
~LadyBlue

2myladyblue

07-07-2010, 08:20 PM

Carrot-Ginger-Coconut Soup

Sauté carrots & onions
Pour in a can of coconut milk
Add red lentils & rice
Add enough liquid (stock or orange juice) so soup isn’t too thick
Grate frozen* ginger into soup (*frozen ginger keeps well & grates easily!)
Sprinkle with a little salt

Puree with a hand blender & serve.
Garnish with cilantro.

:blueheels:
~LadyBlue

2myladyblue

07-07-2010, 08:25 PM

Lentil Salad

Mix:
2 Tbsp. Olive
2 Tbsp. Red wine vinegar
2 tsp. Dijon mustard
19 oz. Can lentils, drained & rinsed
12 c. chopped cucumber
1 chopped onion
1 garlic clove, minced
1 Tbsp. Chopped fresh dill
Crumble feta over the top.

:blueheels:
~LadyBlue

2myladyblue

07-07-2010, 09:37 PM

Ounce for ounce, kale has more of the vitamins A, C and K than spinach (though spinach exceeds kale in folate). The leaves also have higher levels of lutein and zeaxanthin than spinach, two antioxidant carotenoids that play important roles in protecting our eyes from cataracts and age-related macular degeneration. Plus, Harvard scientists have found that for every extra daily serving of vitamin C-rich fruit and vegetables, there was a six percent reduction in risk of heart disease—but for every incremental serving of dark-green leafy vegetables, there was a 23 percent reduction in risk.

Prep tip
Some may find raw kale too bitter to include in salads. Instead, gently sauté it with sesame oil, garlic and a splash of lemon juice or balsamic vinegar for three to four minutes, and serve as a warm side dish.

:blueheels:
~LadyBlue

2myladyblue

07-07-2010, 10:29 PM

This powerhouse whole grain has more protein than other grains (eight grams per cooked cup/250 mL) and, like brown rice, is bursting with fibre, B vitamins, copper, manganese and magnesium. And because quinoa—which is pronounced “keen-wah” and is hailed as “the mother grain” in its native South America—has no gluten, it’s safe for people with celiac disease. Plus, researchers at North Carolina’s Wake Forest University concluded that people who eat 2 1/2 servings daily of nutrient-dense whole grains are 21 percent less likely to suffer from cardiovascular disease than people who consume less.

Prep tips:
To cook quinoa, simmer one part dried quinoa with two parts water or broth for 10 to 15 minutes, or until all the liquid is absorbed. (Quinoa cooks more quickly than brown rice.) Toss cooked quinoa with olive oil, lime juice, chopped roasted vegetables and fresh herbs for a great lunch or side dish.

:blueheels:
~LadyBlue

2myladyblue

07-07-2010, 10:52 PM

Pear and Pomegranate Salad
Servings: 4

2 Asian or Bartlett pears
1 tbsp (15 mL) lemon juice
3 cups (750 mL) torn leaf lettuce or Boston leaf lettuce
3 cups (750 mL) frisée lettuce
1/4 cup (50 mL) pomegranate seeds

Warm Vinaigrette:
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) pomegranate juice
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) grainy mustard
2 tsp (10 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper

Preparation:
Core pears and thinly slice; toss with lemon juice. Divide among 4 plates, arranging in overlapping circles. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Warm Vinaigrette: Meanwhile, in small saucepan, whisk together oil, pomegranate juice, lemon juice, mustard, honey, salt and pepper; bring to boil. Reduce heat and simmer, whisking, until thickness of maple syrup, about 2 minutes. Drizzle about 1 tbsp (15 mL) over pears on each plate.
In large bowl, toss leaf and frisée lettuces with remaining vinaigrette to coat; mound attractively on pears. Sprinkle with pomegranate seeds.

:blueheels:
~LadyBlue

2myladyblue

07-13-2010, 11:58 PM

:angel: Ambrosia :angel:

Mix:
½ c. coconut
1 pkg. Dessert tofu (almond, banana, or coconut)
2 oranges broken into segments
1 c. pineapple chunks
1 banana
1 apple
1 pear
1 tsp. Vanilla

(Obviously, you can make this with ANY of your favourite fruit....but I also like to sprinkle it with poppy seeds...)

:blueheels:
~LadyBlue

2myladyblue

07-14-2010, 12:20 AM

:chef: Butternut Squash Soup :girleating:

Melt 2 Tbsp. Butter & lightly brown:
1 small onion, chopped
1 stalk celery, chopped
1 med. Carrot, chopped
2 med. Potatoes, chopped
1 med. Butternut squash, peeled, seeded & cubed

Pour in enough chicken stock to cover veggies & bring to a boil.
Reduce heat to low, cover pot, and simmer 40 min, or until veggies are tender.
Blend until smooth.
Season with salt & pepper.

:blueheels:
~LadyBlue

2myladyblue

07-14-2010, 12:24 AM

Edamame has higher levels of protein, vitamin K, manganese and folate than kidney and black beans. A 2008 study of more than 60,000 women, published in the American Journal of Clinical Nutrition, suggests that upping whole soybean intake can slash the risk of type 2 diabetes. Researchers believe soy protein and isoflavone antioxidants in soybeans may improve insulin sensitivity, providing an anti-diabetic effect.

Prep tips:
For a healthy snack, boil shelled edamame for four minutes and then toss with a dash each of sea salt, lemon juice and cayenne pepper. Shelled edamame is also good in bean salads and mixed into quinoa.

Replace the chickpeas in humus with edamame.
Roasting edamame brings out the nutty flavour & can then be substituted for peanuts in brittle.

:blueheels:
~LadyBlue

2myladyblue

07-14-2010, 12:29 AM

:cannabis:Hempseeds, like flaxseeds, are a source of omega-3 essential fatty acids—but unlike flaxseeds, they also contain omega-6. Derived from the same plant species as marijuana, but with barely measurable amounts of psychoactive THC, hempseeds may help prevent blood clots. A 2008 Harvard School of Public Health study suggests that consuming foods with the omega-3 fat alpha-linolenic acid reduces heart-attack risk. In addition to good fats, hemp has more protein than other seeds and is an excellent source of magnesium, vitamin E, potassium, zinc and plant sterols, which have cholesterol-lowering abilities.

Prep tips:
Add hempseeds to cereal, yogurt, salads and trail mix. Unlike flaxseed, shelled hempseeds don’t need to be ground for proper absorption.

:blueheels:
~LadyBlue

2myladyblue

07-19-2010, 10:20 PM

shitake happens

:veggie: Vegetarians are sprouting up all over....

I'm a VAGatarian :sunglass:

:blueheels:
~LadyBlue

2myladyblue

07-19-2010, 11:09 PM

This sweeter-tasting alternative has more calcium, magnesium and phosphorus—three minerals that work to strengthen bones—than peanut butter. Plus, a California study found that including 3 1/2 ounces (100 grams) of almond butter in a plant-based diet over four weeks reduced harmful LDL cholesterol, while slightly raising heart-protective HDL cholesterol levels in both men and women. “Even though almonds are high in fat, it’s mostly monounsaturated fat, which helps to drive down unhealthy cholesterol levels,” says registered dietitian Wendy Bazilian, co-author of The SuperFoodsRx Diet. Almonds also have more of the antioxidant vitamin E than peanuts and are spared the hydrogenated oil and sugars that are added to most processed peanut butters.

Prep tip:
Mix equal amounts of almond butter, soy sauce, lemon juice and honey, and drizzle on top of your greens.

Laerkin

08-01-2010, 03:11 PM

I just tried a new recipe that I love!

Roasted Garlic and Caramelized Onion, White Bean Dip

Roast 1 head of garlic and use 2-4 cloves (to taste)
Caramelize half of one Vidalia onion
One can of white cannelloni beans
2 TBSP EVOO
Sea salt and pepper to taste
1/2 tsp cardamom

Combine all in a food processor and run until smooth and creamy. I would add a little more pepper than you would think.

Spread on crackers, veggies, or eat with a spoon.

Just watch out because you'll have some charming breath afterward!

;)

squeak

09-09-2010, 02:29 PM

Hi y'all!

(Intro: vegan femme recently transplanted from the deep south to LA, so my head and waistline have been exploding with the abundance of completely brazen and out-in-the-open vegan stuff here.)

If you are in the SoCal/Los Angeles area, there are a few vegan and vegetarian meetup groups that meet regularly and have quite the respectable turnout:

Vegan Drinks is the biggest:
http://www.meetup.com/vegandrinks/

Vegan/Veggie Women's Meetup:
http://www.meetup.com/Vegan-Ladies-Meet-Up/

----

The newest cookbook to my collection is the American Vegan Kitchen (http://www.veganappetite.com/2010/02/its-here-american-vegan-kitchen.html) and it has been pretty reliable when it comes to home-cookin' like foods. Call me a less evolved vegan, but I still fancy a good, greasy Hamburger Helper recreation now and again.

xosqueak

Linus

09-09-2010, 02:52 PM

lipstixgal

09-09-2010, 03:19 PM

Whole foods has a lot of vegan foods for those who are looking and also I think Trader Joe's I just get the kebob which is vegan...don't have any recipes but will peruse the thread for some!!

chanale

09-14-2010, 12:22 PM

I recently spent a week at a conference in Santa Cruz and was surprised the UC campus wasn't more vegan-friendly. I ended up making several trips to Whole Foods, which wasn't exactly nearby, just to I could get something besides the salad or spaghetti that the dining hall offered.

WolfyOne

09-20-2010, 08:31 AM

With the weather changing, people will begin using their ovens more, so I thought I'd share this recipe now.
I saw it on a Jewish website I belong to that is filled with wonderful recipes like this one.

Sweet Potato Kugel
This deliciously healthy twist on traditional potato kugel has all of the "Jewish soul-food" street cred
as the standard recipe, without all the heavy baggage.

Adapted from Aviva Allen's The Organic Kosher Cookbook

Kugel Base:
6 small sweet potatoes, grated
3 apples, peeled, cored, and grated
1 cup whole wheat flour
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon salt (sea salt is best)
1 and 1/2 cups water

Topping:
1 and 1/2 cups pecan halves, chopped
2 tablespoons maple syrup
2 tablespoons butter
Pinch of salt
Pinch of ground cinnamon
Pinch of ground ginger

Directions:

Preheat oven to 375 degrees.

In a large bowl, mix all ingredients together (except for the topping), then press into a large glass baking dish.

In a small bowl, mix together topping ingredients and set aside.

Place baking dish in oven and bake for 35 minutes. Remove and cover with topping mixture. Return to oven for another 20-25 minutes.

Remove from oven and let stand for about 15 minutes. Cut into 12 squares and serve.

squeak

09-24-2010, 02:34 PM

For those of you in the SoCal region:

The bloggess, Quarrygirl, has been an unbelievably valuable resource in solving that age-old question, "Where do you wanna go for dinner?"

This question is typically the most vexing for vegans who want to have a night out on the town but don't wanna pay a ridiculous amount to cobble together a pitiful dinner of dry house salad, steamed broccoli and maybe, just maybe, chips and salsa. (Yes, this is my staple dinner back in Florida.)

http://www.quarrygirl.com/

Not only is QG a witty writer, but she also lets y'all know about upcoming specials, store openings and closings, venues that have questionable vegan menus, and what you NEED to try at least once. (Like Tony's Darts Away - the vegan beer brats and the chips, dear God, the chips!)

xo!
squeak

violaine

09-26-2010, 12:58 AM

http://www.beautiful-vegan.com/

:wine:

AtLast

09-26-2010, 01:18 AM

violaine

09-26-2010, 01:31 AM

squeak

09-26-2010, 01:01 PM

i have made strudel for people- fruit filled as well as savoury. has anyone had success with vegan strudel, please? i'm wondering if a vegan pie crust might work?

i would use wheat-free/gluten free flours: rice flour, sorghum flour, ener-g egg product, potato starch, brown sugar, ginger [allergic to and miss to death, cinnamon!], earth balance, apple cider, and ice cold water.

good night ! coconut milk unsweetened, trader joe's tumaco cocoa powder, and silk vanilla coffee creamer is the best, and i always have fantastic dreams.

I've never made strudel (sounds so refined!), but I do bake a lot - how does this recipe sound?

YouTube - VegNews TV: Mother's Day Strudel

I've taken a class with those sisters at Spork foods here in LA and they can really turn out some amazing baked goods. Plus, look at that stunning gene pool!

They use whole week and unbleached AP flour here, but if you are trying to avoid gluten and are using rice flour you might want to go for brown rice flour if you can find it. It will have more "grip" and a deeper flavor. In this recipe they also use lots of commerical vegan alternatives for sour cream, cream cheese, etc and no other binders or oil besides the Earth Balance margarine. I think Ener-g can come through crusts with a kind of bitter or chemical aftertaste sometimes. I've only had success with it in one cornbread recipe.

Happy baking! :)

xosqueak

violaine

09-26-2010, 11:25 PM

yes, for a thicker, more rustic strudel. i find the brown rice flour has some grit, and while it does not bother me such much, i wanted to make it without so someone else [who dislikes the texture gritty- even rice bran was out, and it could have added moisture] could also enjoy. i agree on the 'refined' but did not list all the flours i typically bake with- to balance the carbs/ proteins= fava bean, chickpea, sorghum, and teff is excellent in place of wheat [but $$$].

the pastry dough turned out good; additional moisture was added with almond meal [easy to grind up yourself instead of buying- or else use cashews, et c]. i do not notice the bitter flavour with ener-g, and i've used it tons with banana nut breads/cakes, belgian waffles w/oat flour, buckwheat, teff, and cornbread ----> corn muffins [coconut, pineapple, maple, corn= everything!].

i like a thinner strudel, and did not follow exactly their recipe; i will use several as guides. a flexible dinner place mat can be used just as easily as a pastry board. i want to work on the recipe a little more, and get the amounts down [i don't measure often], then fill with blueberries, strawberries, pineapple after i've turned dough out of mini tart tins. working with these tins, i've found the spray non-stick works really good, and being sure to poke holes with a fork in the dough so it doesn't puff up. also, cooking it through - giving enough time so the outside is not done, while the layer between uncooked. earth balance helps with the process of dough evening out, and pulling in, when enough oven time is given to the pastry dough.

WolfyOne

09-27-2010, 01:51 PM

Another recipe from the Jewish site I belong to with one more to follow after this one

Vegetarian Stuffed Cabbage Two Ways
Each of these fillings makes enough to stuff the leaves of a medium head of cabbage. Each serves 3 to 4 as a main dish.

Cabbage leaves
1 medium-large head green cabbage

Sauce
1 to 2 Tablespoons tomato paste mixed with 1/2 cup water
3 cups of your favorite simple tomato sauce (3 8-oz. cans) or tomato juice
Or
One 28-oz can crushed fire-roasted tomatoes, left chunky or puréed, if desired

To prepare the cabbage and sauce:
Core the cabbage by turning it upside-down and cutting in a circle around the center. You should cut out a piece that looks like a cone and contains the tough inner part of the cabbage.

Boil a large pot of water.

Using tongs or a large grilling fork, grasp the cabbage head and lower it into the boiling water. Boil for 5 minutes, rolling the cabbage to rest on a different side about halfway through.

Using the same tongs or large fork, remove the cabbage from the water. Let the hot water drain off into the pot, leave the heat on under the pot of water, and remove the cabbage to a work surface. Allow to cool a bit, rinsing in cold water if desired to speed the process.

Remove the softened, translucent outer leaves. Return the uncooked part of the cabbage to the boiling water for another 5 minutes, turning once, to allow the next layer of leaves to soften. Then remove the cabbage from the pot and peel off the soft leaves. Repeat this process until all leaves have been cooked.

When all the leaves are cool enough to handle, slice off the top of the large vein in each leaf, or cut it out completely. Slice especially large leaves in half.

Combine the sauce ingredients and set aside. If using the fire-roasted crushed tomatoes, have on hand.

Lentil-mushroom filling
This variation mimics the look and texture of the traditional meat-filled cabbage leaves that you might remember from your mother's or grandmother's kitchen.

¼ cup olive oil
1 small onion, chopped
1 8-oz package white mushrooms or 3-4 portabella mushrooms, including stems, chopped
1 medium carrot, grated
3-4 cups cooked green (brown) lentils (use 2 cans, or cook 1 cup dry lentils and reserve some of the liquid)
2 teaspoons balsamic vinegar or 3 Tablespoons red wine (or to taste)
Salt and pepper to taste

Heat olive oil in a large skillet (choose one with a lid so you can use the same skillet for simmering the cabbage rolls later). When hot, add onions. Sauté for a few minutes, then add the mushrooms and sauté on medium-high heat until they begin to brown and shrink. Add the carrot and sauté another minute. Add the lentils, salt, and vinegar or wine, then bring to a simmer for a few minutes. Mash the lentils with a potato masher. Continue to simmer, uncovered, until they are the consistency of moist refried beans. Remove from heat and add additional salt and pepper to taste.

Remove from the skillet and rinse the skillet. Add a little of the sauce to coat the bottom. Then start making the rolls as described after the next filling.

Zesty garbanzo filling
Based on a Middle-Eastern recipe, this next filling is inspired by the combination of mashed chickpeas and curry that fills the pocket pastries known as sambusaks or sambuskas. Adapted from sooogood.org.

2 Tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
½ bunch parsley, rinsed and chopped (about 1 cup loosely packed)
1 teaspoon curry powder, or to taste
2 15-oz. cans garbanzo beans, partially drained
1 Tablespoon lemon juice
Salt and pepper to taste

Heat olive oil in a large skillet (choose one with a lid so you can use the same skillet for simmering the cabbage rolls later). When hot, add onions. Sauté for a few minutes, until translucent.

Add garlic and continue to sauté until beginning to brown. Add parsley and curry powder, and sauté another minute.

Add garbanzo beans, with their liquid, and lemon juice.

Simmer and mash with a potato masher. Continue to simmer until the mixture is the consistency of moist refried beans.

Remove from the skillet and rinse the skillet. Add enough of the tomato sauce to coat the bottom. Then start making the rolls.

To assemble and cook the stuffed cabbage rolls:
Place a cabbage leaf on a work surface with the wide side facing you and the sliced-out center (where the vein used to be) vertical.

Bring together the split sides of the leaf and overlap.

Add 1/4 to 1/3 cup of filling in the bottom of the leaf (where the vein was cut out) and roll up, away from you. You'll notice that the leaf's natural curve makes this easy to do.

When you finish rolling each leaf, place it in the tomato sauce, seam side down, in a single layer in the prepared skillet or pot.

When the rolls are all ready and arranged in the pan, pour in enough sauce to cover the rolls. Bring to a boil and reduce heat.

Simmer on low, covered, for about 25 minutes. If sauce has thickened, heat additional sauce to pour over the rolls before serving. Or allow to cool and then store in a well-sealed container for up to three days, then reheat.

Serve with a dallop of sour cream or yogurt, if desired, alongside rice pilaf, tabbouleh, or a tossed salad.

WolfyOne

09-27-2010, 01:53 PM

Stuffed "Cigars"
This rolled finger food is encased in thin, flaky sheets of phyllo (filo). It is tricky to make because of the delicate nature of the dough, but well worth the effort. Remember to plan ahead when making this, as phyllo dough needs to thaw in the refrigerator for at least 8 hours before you can cook with it. For a simpler method, use puff pastry.

This makes 32 phyllo cigars or 16 puff pastry rolls, serving 10 to 12 as appetizers.

The dough casing
8-10 sheets phyllo (filo) dough (about ½ of a 16-oz. package), thawed for 8 hours or overnight in the refrigerator, then another 2 hours at room temperature.

Or

1 sheet puff pastry, thawed for 2 hours at room temperature or 6 hours in the refrigerator.

Potato-feta filling

3 medium or 5 small new potatoes, peeled or just scrubbed, and cut into ½-inch cubes
1 Tablespoon butter, olive oil, or margarine
2 large cloves garlic, minced
1/3 cup milk
1 egg, beaten
3 oz. feta cheese (about ½ cup), crumbled
Pinch ground cayenne
Pinch nutmeg
Salt to taste
½ stick butter or margarine, melted (if using phyllo dough)
1 egg, beaten with 1 Tablespoon water (if using puff pastry)

Boil a medium saucepan of salted water, then add the potatoes. Continue to boil, covered, for 10-20 minutes, or until potato cubes are soft. Drain potatoes and leave in colander.

In the saucepan, melt the butter or margarine or heat the oil on medium. Add the garlic and cook until browned. Add the potatoes and mash. Add the milk, feta cheese, cayenne, and nutmeg. Combine. Salt to taste. Add the egg and mix one more time.

Preheat oven to 375 degrees F. Prepare two baking sheets lined with parchment paper.

To assemble the rolls with phyllo dough, prepare a dry, flat work surface like a large cutting board. Lay one sheet of dough on the work surface and brush with melted butter. Lay a second sheet onto the first, and brush again with butter. Keep the remaining sheets covered with plastic wrap and a moist towel. Cut the layered sheets in half lengthwise, then cut each half into 4 pieces so you have a total of 8 rectangles.

Place a scant tablespoon of the potato-feta filling at the short end of each rectangle. Roll each rectangle a few turns, tuck in the edges, and continue to roll into a cigar shape. Place each "cigar" onto the prepared baking sheet seam side down. Repeat with remaining phyllo dough and filling.

If using puff pastry, prepare a work surface with a good layer of flour. Unfold the puff pastry sheet onto the work surface and cut into fourths. Place one of the quarter-sheets on the work surface and sprinkle flour over the top. Roll out to about ¼" thick and cut into 4 rectangles.

Place a tablespoon of filling at a short end of each rectangle. Roll the rectangle like a cigar. When finished, tuck in the sides.

Place phyllo/puff pastry cigars on a prepared baking pan with the seams of the tucked-in sides facing down. If you used puff pastry, brush with the beaten egg and water mixture. Bake for 25 to 30 minutes, or until golden brown.

Serve cigars with spicy harissa or with olive oil mixed with za'atar for dipping.

WolfyOne

09-27-2010, 01:56 PM

Bamia (Okra) with Tomatoes
Serves 4-6 as a side dish.

3 cups fresh okra, left whole (tops trimmed off)
2 Tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
2 large tomatoes, chopped
1 small (6 oz) can tomato paste
Juice of one lemon (do not use bottled)
1 teaspoon sugar
1 teaspoon dried dill
1 teaspoon dried caraway

Heat olive oil over medium heat in a large sauté pan. Add okra, toss to coat, and cook for 3-5 minutes. Add chopped onion and garlic and cook for an additional 3 minutes, until onion starts to soften. Add tomatoes, tomato paste, lemon juice, sugar, and spices and simmer for 30 minutes, stirring occasionally. If mixture starts to look dry, add water a few tablespoons at a time. Serve hot over rice.

WolfyOne

09-30-2010, 07:44 AM

I get Food & Wine magazine, so they also send me emails from time to time
Today is about Vegan/Vegetarian recipes...hoping the links will take you there

This one is vegetarian
http://www.foodandwine.com/slideshows/vegetarian?xid=DISH09301
This one is vegan
http://www.foodandwine.com/slideshows/vegan/2?xid=DISH093010

lipstixgal

09-30-2010, 07:54 AM

WolfyOne

10-07-2010, 08:46 AM

I was on AOL watching a food video that uses eggplant in the recipe
and I liked the video so well, I thought it was worth sharing.
The recipe is quite simple and doesn't take long to make.

http://www.kitchendaily.com/2010/09/29/grilled-eggplant-cannelloni/?icid=main%7Chtmlws-main-w%7Cdl3%7Csec3_lnk3%7C175798

nycfem

10-07-2010, 11:12 AM

I love how simple and low-carb this is, and the use of mustard seed in it- healthy, delicious, and easy!

I was on AOL watching a food video that uses eggplant in the recipe
and I liked the video so well, I thought it was worth sharing.
The recipe is quite simple and doesn't take long to make.

http://www.kitchendaily.com/2010/09/29/grilled-eggplant-cannelloni/?icid=main%7Chtmlws-main-w%7Cdl3%7Csec3_lnk3%7C175798

lipstixgal

10-07-2010, 11:17 AM

I need recipes for vegetarian foods!! plz

WolfyOne

10-07-2010, 11:33 AM

We're having a large gathering at our house and those eggplant canneloni's look amazing!

I will also be making a vegetarian curry that people can spoon over rice. I've been cooking with Tempeh lately and there will be some of that in there too.

This is where I say.....June's cooking and I wished there wasn't all this distance between our houses.

When I watched the video early this morning, I wanted them for breakfast, but I have no eggplant in the house.

Can you put up a recipe for that vegetarian curry, please?

chefhottie25

10-07-2010, 01:10 PM

i am not vegan or vegetarian, but i do make a vegan chocolate cheesecake at the restaurant where i work. i wouldn't call it an easy recipe, but the work is not extremely difficult either. i will share it with y'all...it is a great dessert.
i have only made it in a 9-inch springform pan, so i am not sure how it turns out in a different pan.

For graham cracker crust:
1 1/4 cups chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
3 tablespoons sugar
4 tablespoons Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan

For chocolate tofu filling:
2 1/4 cups sugar, divided
1/3 cup water
8 ounces bittersweet chocolate (no more than 60% cacao), chopped
2 (1-pound packages silken tofu, drained
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 (8-ounces) containers soy cream cheese at room temperature
1 teaspoon pure vanilla extract
Rounded 1/4 teaspoon salt

preparation:

Make graham cracker crust:
Preheat oven to 350°F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan.

Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.

Make chocolate tofu filling:
Heat 1 cup sugar in a 1 1/2-to 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.

Purée tofu and cocoa in a food processor until smooth.

Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu purée, vanilla, salt, and fudge sauce until incorporated.

Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more.

Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.

squeak

10-19-2010, 12:22 PM

For those in LA:

Um.

LA VEGAN BEER FEST (http://www.quarrygirl.com/2010/10/11/la-vegan-beer-fest-advance-tix-on-sale-now/)

11/6/10 at the Roxy in West Hollywood/Sunset Blvd.

If that wasn't enough incentive - Doomie's Homecookin' (http://www.quarrygirl.com/category/la-restaurants/doomies-veggie-vegan/) will be making a cameo. Folks, when I first visited LA a few years ago, after never getting to experience the joy of a fully vegan restaurant, I went to Doomie's in Chinatown. It was... amazing. A good 1/3 of the reason I decided to move to LA. Alas, they closed down and have been a mythical unicorn in the vegan underbelly of LA. They resurface at trendy overnight vegan parties and fundraisers and then vanish again. Oh, Doomie! I miss you! And that's why I'm going. And why you should, too.

xosqueak

Kenna

11-05-2010, 07:56 PM

Kenna

11-08-2010, 10:14 PM

Can anyone help a Gal out?
I have 2 huge paper bags FULL of green tomatoes...if the plants survive the frost, I might have more later.... I need a really good recipe for Green Tomato Relish or Salsa that does not call for hot peppers or bell peppers.

We had dinner at Moe's one evening, and REALLY enjoyed their Relish/Salsa (not sure which it was, but it was YUMMY!!)... I hope to make something similar since it didn't burn my belly like regular salsa. I'd love to can or freeze some.

Calling all good cooks.... :chef: :chef:
THANKS!!!

*HAPPY DANCE!!! HAPPY buttwiggle DANCE!!!* :cheer: :cheer: :happyjump:
I found a fantastic recipe for Tomatillo Salsa Verde, where I used my green tomatoes instead of tomatillos. It turned out AMAZING, FANdamnTASTIC!!! Very yummy and I think even better than Moe's.

I "tweaked" a few things to get the spices "to taste", added a splash of apple cider vinegar, and I did finally settle to use a couple hot peppers. I'm so tickled with how it turned out!! I made three batches tonight for freezing...but my housemate said it won't be in the freezer for very long!! I have a lot more to make, but just wanted to report back and thank all those who gave me ideas.

It was SO EASY to make. I like it with Wheat Thins....
Here's where I found the recipe... http://www.shewearsmanyhats.com/2010/08/tomatillo-salsa-verde-recipe/

http://www.shewearsmanyhats.com/wp-content/uploads/2010/08/tomatillosalsa20.jpg

WolfyOne

11-14-2010, 03:55 PM

Torzelli (Deep-fried curly endive)
Recipe slightly adapted from Joyce Goldstein's Cucina Ebraica: Flavors of the Italian Jewish Kitchen.
Serves 4-6.

1 large head of curly endive
Safflower oil (for deep frying)
2 eggs
4 Tablespoons water
3/4 cup unbleached flour (or more as needed for dipping)
Salt and pepper
Zest of two lemons

Wash endive thoroughly to remove any dirt. If it's a particularly large head of endive, cut it in half and store the rest for later use. Chop the endive roughly into approximately 3-inch pieces.

Drop endive into a pot of salted boiling water and cook for 2-3 minutes, until the leaves are slightly softened, but not wilted or mushy. Drain, remove excess moisture with a towel, and allow to dry.

Pour 2 inches of oil in a saucepan. Heat over medium-high heat to 375 degrees. Meanwhile, beat eggs and water together in a bowl and set aside. Spread flour on a plate and set aside.

When oil is hot, dip endive pieces one at a time into egg wash, then dip in the flour. Slip battered endive into oil in batches and deep-fry for about 3-4 minutes, turning with tongs until golden.

Transfer to paper towels and allow to drain. Sprinkle liberally with salt, pepper, and lemon zest and serve immediately.

WolfyOne

11-15-2010, 09:52 AM

Food and Wine magazine has some wonderful meatless recipes all the time. I get email from them
and would like to share a link to some salad recipes they put out for the upcoming holiday.

http://www.foodandwine.com/slideshows/thanksgiving-salads

WolfyOne

11-29-2010, 12:01 PM

This recipe sounds real simple and quick to make

Ingredients
Dumplings 5 ounces baby spinach (5 packed cups)
5 ounces firm tofu, cut into 1/4-inch dice
2 1/2 tablespoons cornstarch
2 small jalapeños, seeded and minced
1 1/2 tablespoons soy sauce
1 1/2 teaspoons Asian sesame oil
Salt and freshly ground pepper
About 45 square wonton wrappers (from 1 package)

Dipping Sauce 1/4 cup plus 2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon honey

Directions
MAKE THE DUMPLINGS Bring a large saucepan of water to a boil. Add the spinach and cook for 20 seconds. Using a slotted spoon, transfer the spinach to a colander. When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot.
Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, jalapeños, soy sauce and sesame oil and season with salt and pepper.
Working with 4 wonton wrappers at a time, dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper. Fold 1 corner of each up over the filling and seal to make triangles. Repeat with the remaining wrappers and filling.

MAKE THE DIPPING SAUCE In a small serving bowl, stir the soy sauce with the vinegar and honey.
Return the water to a boil. Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes. Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce.

WolfyOne

11-29-2010, 12:08 PM

And yet another easy recipe
I'm a fan of all kinds of noodles and veggies
Some days I just like to go meatless

Ingredients
Four 1.75-ounce packages dried cellophane noodles
2 tablespoons sesame seeds
1/4 cup plus 2 tablespoons soy sauce
3 tablespoons honey
3 tablespoons Asian sesame oil
6 ounces jicama, peeled and julienned
2 medium carrots, julienned
2 scallions, thinly sliced
1 medium cucumber—peeled, seeded and cut into 1/3-inch dice
1 jalapeño, seeded and minced
1 cup mung bean sprouts
Salt and freshly ground pepper
1/2 cup chopped roasted salted peanuts

Directions
Bring a large pot of water to a boil. Meanwhile, put the cellophane noodles in a large bowl and cover with warm water. Let the noodles stand until pliable, about 20 minutes; drain. Using scissors, cut the noodles into 6-inch lengths.

In a small skillet, toast the sesame seeds over moderately high heat, stirring, until golden, about 1 minute. Transfer to a plate. In a small bowl, whisk the soy sauce with the honey and sesame oil.

Add the cellophane noodles to the boiling water and cook until al dente, about 3 minutes; drain. Return the noodles to the pot, fill it with cold water, then drain again. Transfer the noodles to a large bowl. Add the jicama, carrots, scallions, cucumber, jalapeño and bean sprouts and toss again. Add the soy sauce dressing and toss to coat. Season with salt and pepper and transfer to a platter. Sprinkle the salad with the peanuts and toasted sesame seeds and serve.

nycfem

01-02-2011, 08:12 PM

Here's a yummy looking recipe for a peanut flavored soba noodle dish with tofu. It looks easy to make and delicious!

http://www.prevention.com/health/weight-loss/flat-belly-diet/flat-belly-diet-recipes/article/3f05f361f62a7110VgnVCM20000012281eac____/

WolfyOne

01-03-2011, 07:32 PM

Mock Chopped Liver
A Vegetarian Option

A vegetarian version of a timeless Jewish favorite, this recipe is delicious as a spread, dip or even as a side dish.

Ingredients
1 can French style green beans
2 hard boiled eggs
2 medium onions
oil for browning onions
1/4 cup walnuts
salt to taste

Saute onions in oil until brown. Drain green beans, pressing out as much water as possible. Put all ingredients into food processor, processing until smooth. Salt to taste.

Note: You can substitute additional hard boiled egg whites for one or both of the yolks. This recipe can also be made vegan by replacing the eggs with fresh mushrooms

Chancie

01-03-2011, 08:08 PM

nycfem

01-03-2011, 08:34 PM

Here's a recipe that looks good and simple for Kung Pao Tofu. Any spicy Asian dish with nuts in it, well, count me in :)

http://shine.yahoo.com/channel/food/recipes/kung-pao-tofu-1900117/;_ylt=AiRIV63cNDxAaIVXoz1CFtDkgKU5

WolfyOne

01-24-2011, 12:30 PM

Saag Paneer with Goat Cheese

Serves 6-8

Ingredients
3 Tablespoons olive oil or ghee
1 large onion, diced
2 shallots, minced
2 large cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon garam masala or other curry spice mix
2 pounds spinach, rinsed well and coarsely chopped, or kale, shredded
½ cup water or dry white wine
½ teaspoon salt, or to taste
A few grinds of black pepper, or to taste
2 Tablespoons butter or heavy cream, optional
4 ounces chevre goat cheese, or homemade goat milk farmer’s cheese

Basmati rice, cooked

In a large pot with a heavy bottom, heat the olive oil or ghee on medium-high. Add the onions, reduce the heat to medium-low, and allow to caramelize for 10 minutes. Raise the heat to medium-high again and add the shallots, garlic, and ginger. Sauté for 5 minutes. Add the curry and toast for another 30 seconds.

Add the water or white wine and swish the liquid to deglaze the pot. Add the salt and pepper. Allow the mixture to simmer, uncovered, until the liquid has reduced by about half. Add half of the spinach or kale, cover, simmer for 2-3 minutes. The greens will cook down considerably. Add the other half and fold in the raw greens so that they com in contact with the hot liquid.

Cover again and simmer until tender, another 5-10 minutes. Taste and adjust seasonings as desired.

To serve, spoon rice onto individual dishes and top with the onion and greens mixture. Use a tablespoon to scoop out a portion of goat cheese, then use a smaller spoon to scrape small pieces onto each serving. Eat with a flatbread such as roti, naan, or chapati, if desired, and accompany with raita made with goat or cow yogurt.

betenoire

01-24-2011, 01:04 PM

We ate this last night, and I thought it was really great.

The only thing I would do different next time is use a little less of the quinoa, and add extra butternut squash (we went with the squash rather than the sweet potato) and maybe some carrots. It needed a bit more substance. And I might do a little extra ginger, as well.

It smelled AMAZING while it was in the oven, seriously.

Moroccan Chickpea Tagine

4 cups cooked chickpeas, rinsed and drained or 2 cans with liquid
2 cups vegetable stock or water (1 1/4 cups if using canned chickpeas
juice of 1 lemon
2 cups diced sweet potato, sweet or pie pumpkin or butternut squash
1/2 cup quinoa, rinsed
1 onion, chopped
1/4 cup chopped dried apricots
1/4 cup chopped raisins
4 sun-dried tomato halves, thinly sliced
2 slices (1/8 inch) gingerroot, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon hot pepper flakes
sea salt
freshly ground pepper

In the base of a tagine or Dutch oven, combine all but the last 2 ingredients. Bake in a preheated 350°F oven for 1 1/2 hours or until the sweet potato is tender when pierced with the tip of a knife. Season to taste with salt and pepper.

Serves 6.

To cook on the stovetop:
Heat 1 tablespoon of olive oil over high heat in a Dutch oven or large saucepan. Reduce the heat to medium, add the onion and cook stirring frequently for 6-8 minutes or until soft. Add the other ingredients, reduce the heat to low, cover and cook, stirring once or twice, for 45 minutes or until the sweet potato is tender.

Linus

03-29-2011, 11:23 AM

Ok. I need an opinion or two. I'm about to do a wworldwind of a tour of Sydney, Singapore and Beijing. I'm tempted to not be vegan/vegetarian on this trip, particularly Beijing and Singapore so I can try local fare (within reason -- I ain't eatin' cat, dog, toad, etc.)I was thinking of sticking with fish/seafood.

Part of me doesn't like doing this as it feels somewhat of a cop-out but this may be the only time I get to these countries. Beijing does have vegan/vegetarian restaurants but they are far and few between (from what Happy Cow shows). I will be checking them out but I don't know if I'll be able to visit them all the time.

What do you think? What would you do?

violaine

03-29-2011, 01:26 PM

there wouldn't be any bargaining with my ethics; i would visit local markets in hopes of finding interesting new ingredients to make an amazing vegan dish wherever i was staying during my trip [or else if possible, on the fly- a picnic].

i found this, maybe it will help you?

http://www.veggieplaces.co.uk/vegetarian_restaurant_beijing_cn.html

undone

03-30-2011, 11:34 PM

The Moosewood cook book has some great recipes that i love to play with.

WolfyOne

04-10-2011, 03:56 PM

Here's a nice twist on a fresh salad using Asparagus

Shaved Raw Asparagus with Parmesan Dressing

Ingredients
2 pounds large asparagus
1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces)
3 tablespoons fresh lemon juice
2 tablespoons warm water
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Directions
Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.
In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil.
Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.

Greco

05-14-2011, 06:34 PM

I'm new to vegetarianism/vegan and after today's dinner know I cannot wing it. I've subscribed to this thread, thanks for WolfyOne for the link.

Looks like I have a lot of shopping to do for new ingredients, and learning new ways to cook. Your recipes sound delicious and doable, thanks for creating this thread.

Today, I've experienced the generosity of people on this site, and I thank them for the links to vegan sites, and cook book names, and all of their sharing. This site simply feels good.

Greco

Greco

05-14-2011, 07:18 PM

nycfembbw,

I realize this is an early post of yours but it was spot-on for me. Recently, about a month ago I viewed the youtube video "Earthlings" and well, that did it for me. No judgment here for people eating meat, but for me put it all into a clear perspective. I feel that I want to live without participating in such cruelty to the animals.

I love eating meat, and cooking with butter etc. but I had no idea what really went on in factory farming. PETA turned me completely off to their message, but this video made it all too clear.

Anyway, so I am looking forward to learning how to cook, and eat a different way. Except for butter, I pretty much don't eat or drink dairy. Years ago a friend suggested I stop dairy so my asthma would improve. Well, I haven't had an asthma attack in years, and I attribute it to stopping the dairy, and I haven't missed it. Mozzarella cheese is the only cheese that my lungs can tolerate without a reaction. I breathe, run with clear lungs now.

Alright, so I'm off the soap box, thanks again all of you who share your recipes, and your ideas on how to thrive eating veggies.

Again no judgment on people who are not vegan/vegetarians. This is my journey. I want to continue keeping this site safe for all of us.

Greco

ps Linus just reminded me of the green veggie juices I've been enjoying. I have to say that my energy level
has increased incredibly which is why I was up all night last night. Ok, have to check that, but will continue
those green veggie juices, they're really delicious and I'm all for that.

Hi, Medusa,

I don't think is out of place at all. It's usually the opposite. People don't want to know why we are vegetarian (or vegan). A lot of people who simply see someone eating vegetarian or asking if something is vegetarian have to make an aggressive joke about it!

I became a vegetarian when I was a junior in high school. There was a group at my school that exposed me to the ugliness of factory farming. Most meat doesn't see a good life. Animals are kept in tiny cages. They are taken from their mothers at birth. Chickens beaks are burned off so they don't peck each other to death out of the craziness that comes from being locked up without light in tight quarters that are full of shit. The killing is factory style so sometimes animals don't get fully killed and have a particularly grueling death. Animals within factory farming are fattened up and given injections so they can be quickly big and then killed. The reality of animals' lives in MOST farming is just an ethical nightmare.

When I became vegetarian, it was very hard. I have always loved "meat." I would have a little here and there for several years after I became vegetarian just because I missed the tastes. Then at some point I stopped that. At some point the cravings diminished, and I had enough separation from the whole indoctrination of eating animals without thinking or caring about their lives that I just felt a little sick (morally) at the thought. I do still crave meat sometimes but much, much less than I did during those first few years. My policy is to not eat "anything with a face" (i.e. meat, chicken, and fish). When someone is cooking for me, that's how I put it to keep it simple! I am not vegan, though I believe in it. However, I try to have soy dairy products a good amount of time. I think of it as harm reduction. I find that it is hard enough to be vegetarian (eating out, etc.), so I just am not at a point where I'm willing to commit to being 100% vegan.

As far as health concerns, I have generally not had any health problems. I have a lot of energy and rarely have any stomach problems. I have had occasional low-level anemia, usually if I've been being a "junk food vegetarian," and have easily been able to address it with vitamins and more care and attention to eating (healthy protein). In my day to day life all I take is a multivitamin. Being a vegetarian will likely improve any cholesterol issues btw, because cholesterol comes from animal fat.

Some vegetarians don't like fake meat and really are into vegetables. BB jokes that I'm a vegetarian who doesn't like vegetables. That's a bit of an exaggeration but often I like to make a fakin' bacon cheeseburger or a notdog (teehee) using frozen/microwaved fake meat. Some fake meat is terrible but I've been able to find brands that even impress BB, who is not a vetetarian. I am also not someone who is an elegant cook and still do well with cooking vegetarian. And again, even though BB is not vegetarian, hy eats my veggie cooking happily enough every night! I make simple things like whole grain spaghetti and defrosted wheatballs or stir-fries with seitan and veggies. There are a lot of delicious proteins available to vegetarians.

In converting to vegetarianism, I would recommend maybe going to a health food store and stocking your fridge with yummy veg things so that your cravings can be satisfied. These days there are barbecued drumsticks and basically every meaty thing in a veg form. This is not to say that you need to shop at a health food store. Regular grocery stores are where I do most of my shopping. I would suggest just going for it. There are so many nay-sayers when it comes to becoming a vegetarian and it's also scary for oneself. However, I think you'll quickly find that it is satisfying and easier than you think. I can't think of any food that I have not found a decent veg version of. Don't be hard on yourself if you have a slip. Like I said, that happened to me over a few years. It's all about harm reduction, though, and not a diet or a competition.

Feel free to check in on the thread anytime. It's great to have someone interested and caring about the animals. There's a saying, ""If slaughterhouses had windows, everyone would be a vegetarian." I think that this sums it up. Over the years I have read and watched movies and feel more and more happy with my decision not to partake in eating animals that have lived a terrible life with drawn out cruelty. But be prepared; most people don't want to look at what they are doing when they choose to eat meat in our society. In order to keep themselves from thinking, they need to strike out at vegetarians with the same old jokes and faulty logic that doesn't take into account the simple truth of what you described with that calf. (f)

Linus

05-14-2011, 07:21 PM

Greco,

Hrmm.. you just reminded me what I have to do. Watch Earthlings. I think it's time to return to the raw green smoothies I was doing for a while.

Linus

05-14-2011, 07:28 PM

Oh.. and here are some green smoothie recipes: http://www.squidoo.com/raw-green-smoothie

(including videos)

nycfem

05-14-2011, 07:34 PM

Hey, greco, it took me a few years to get there, and now it's been over twenty years of loving being a vegetarian (vegan friendly). Please don't hesitate to ask us any questions! Peace, Jennifer

I'm new to vegetarianism/vegan and after today's dinner know I cannot wing it. I've subscribed to this thread, thanks for WolfyOne for the link.

Looks like I have a lot of shopping to do for new ingredients, and learning new ways to cook. Your recipes sound delicious and doable, thanks for creating this thread.

Today, I've experienced the generosity of people on this site, and I thank them for the links to vegan sites, and cook book names, and all of their sharing. This site simply feels good.

Greco

Greco

05-15-2011, 04:50 PM

wolfbittenpoet

05-15-2011, 04:54 PM

I love my green juices. My biggest problem is I have to slowly shift over from a very protein meat heavy diet (bleck) to a vegetarian one while still balancing mineral levels.

I find that energy levels with a properly balanced vegetarian or vegan diet go through the roof.

Semantics

05-15-2011, 05:16 PM

Hi All,

Here to get my shopping list going, but one question that came up for
me since I've been drinking the green juice is how my energy level has
changed, increased.

Have any of you found energy increases since you've been veggie/vegan
and/or began to drink green juice?

Alright, now to my shopping list. The recipes on this thread by the way sound delicious

Greco

Absolutely.

I notice changes in energy levels and also in the health of my skin and hair.

I've never tried the store bought green juices. I have a Champion juicer and make my own and sometimes add super green powder for the spirulina and chlorella.

Kale, broccoli, spinach, carrot, apple, beet:

http://i1180.photobucket.com/albums/x404/savith77/juice015.jpg

Happy juicing!

Greco

05-15-2011, 05:39 PM

Exactly, I am getting a sharp increase in my energy levels which is a great thing just have to adjust my schedule am able to make it to the gym by 530am then I'm working intensely all day then do my evening work. Its really quite a benefit not to mention it really tastes good.

Thanks wolfbittenpoet for replying. Have a great week, Greco

I love my green juices. My biggest problem is I have to slowly shift over from a very protein meat heavy diet (bleck) to a vegetarian one while still balancing mineral levels.

I find that energy levels with a properly balanced vegetarian or vegan diet go through the roof.

Greco

05-15-2011, 05:48 PM

I've been juicing once a day for about two weeks maybe three anyway do see a little change in my skin hair still silver at the temples but I don't have an issue with that so looking forward to other positive changes.

The biggest change I noticed almost immediately has been the energy increase. And I also juice my greens, and for my smoothie add super green powder. I think the spirulina is delicious as well.

My juicer is one Jack Lalanne had been selling, don't laugh works alright for now smiling soon though I want to invest in a better one. Champion I understand is one of the best juicers out there so I'll see.

Thanks Semantics that photo of the juice looks tempting.

Have a terrific week, Greco

Absolutely.

I notice changes in energy levels and also in the health of my skin and hair.

I've never tried the store bought green juices. I have a Champion juicer and make my own and sometimes add super green powder for the spirulina and chlorella.

Kale, broccoli, spinach, carrot, apple, beet:

http://i1180.photobucket.com/albums/x404/savith77/juice015.jpg

Happy juicing!

WolfyOne

05-16-2011, 02:44 PM

This recipe came in an e mail from Better Homes and Gardens

Linguini with Fresh Veggies

Makes: 4 servings

Ingredients
16 thin stalks fresh asparagus
1 tablespoon olive oil
4 cloves garlic, thinly sliced or minced
6 medium plum (Roma) tomatoes, seeded and chopped (21/4 cups)
1/4 cup dry white wine
1/4 teaspoon salt
1 tablespoon butter*
1 9-ounce package refrigerated linguini pasta, or substitute angel hair pasta
1/4 cup shredded fresh basil

Directions
Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside.

Heat oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly. Add tomatoes and cook about 2 minutes, stirring often.

Add asparagus stalks, wine, and salt. Cook, uncovered, for 3 minutes. Add asparagus tips; cook uncovered, for 1 minutes. Add butter; stir till melted.

Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.

Note: The butter is used in this recipe to bind the sauce. Margarine might not be an effective substitute.

WolfyOne

05-16-2011, 02:52 PM

Another BH & G recipe for grilling

Southwestern Black Bean Cakes with Guacamole

Ingredients
1/2 of a medium avocado, seeded and peeled
1 tablespoon lime juice
Salt
Ground black pepper
2 slices whole wheat bread, torn
3 tablespoons fresh cilantro leaves
2 cloves garlic
1 15-ounce can black beans, rinsed and drained
1 canned chipotle pepper in adobo sauce
1 to 2 teaspoons adobo sauce
1 teaspoon ground cumin
1 egg
1 small plum tomato, chopped

Directions
For guacamole, in a small bowl mash avocado. Stir in lime juice; season to taste with salt and black pepper. Cover surface with plastic wrap and refrigerate until ready to serve.

Place torn bread in a food processor bowl or blender container. Cover and process or blend until bread resembles coarse crumbs. Transfer bread crumbs to a large bowl; set aside.

Place cilantro and garlic in the food processor bowl or blender container. Cover and process or blend until finely chopped. Add the beans, chipotle pepper, adobo sauce, and cumin. Cover and process or blend using on/off pulses until beans are coarsely chopped and mixture begins to pull away from side of bowl or container. Add bean mixture to bread crumbs. Add egg; mix well. Shape into four 1/2-inch-thick patties.

Lightly grease the rack of an uncovered grill. Place patties on rack. Grill directly over medium coals for 8 to 10 minutes or until patties are heated through, turning once halfway through grilling.

To serve, top the patties with guacamole and tomato.

wolfbittenpoet

05-16-2011, 03:04 PM

Nearly homemade veggie soup

No salt added Vegetarian Vegetable Broth 1 to 2 boxes depending on size of batch you want to make
No salt added corn 1 can
No salt added green beans 1 can
No salt added tomato paste
No salt added fireroasted tomatoes
2 tablespoons minced garlic
2 fresh cloves of garlic
2 carrots one julienned one finely diced
1 stalk of celery diced
1/2 medium onion diced
1 cup of cooked pasta (optional)
1 cup of cooked rice (optional)
2 tbsp worchestire sauce
1 tsp of tabasco sauce
Pepper to taste preferably fresh ground
salt to taste (optional)
Italian seasoning

Place garlic, celery, and onion in pot with small bit of olive oil. Allow to saute while you open your cans and drain the veggies. Open your broths. Place broth over the garlic, celery, and onion. Add your veggies both canned and fresh. Add tomato paste. Stir well. Start adding the seasonings and worchestire sauce. Allow to cook for an hour or so stirring occasionally. When veggies are tender add the pasta or rice and the hot sauce. Add more pepper or worchestire sauce if desired. Allow pasta to heat through. Serve with fresh bread or rolls. Homemade croutons are also awesome.
Sometimes I add diced potato or kale or collards to this mix. I only warn if you don't like garlic this soup is probably not for you.

Greco

05-16-2011, 04:54 PM

Today took green juice and a green smoothie to work

still working on the last of the green juice all delicious.

Thanks guys WolfyOne, and Wolfbittenpoet for the great
and EASY recipes you posted today.

I'm cooking brown rice and black beans (frijoles negros)
which I love last evening found the Veganrican on
youtube and he made a lot of our traditional food which
can absolutely be made vegan

like yucca w/mojo (garlic, olive oil) and onions

And about that Energy thing was awake at
2am I kid you not

and I wondered now what?

I wrote, read, had breakfast (Lean Crunch w/soymilk)

headed for the gym at 5am and was out by 7am

worked all day now home to work a little more

then read and head to sleep

yeah that ENERGY thing is something I really need
a new schedule for

:cigar2: and no I'm not giving up my cigars

I'm a cigar smoking vegan go figure

Greco

Greco

05-17-2011, 04:29 PM

Well, today I took my green smoothie to work it is staple now for me.

And a zip lock of walnuts, and raisins for snacking, feel I have to have something to bite into and not only liquid.

Tonight will juice cucumber, dill, lemon, and pineapple we'll see how it turns out.

Looked at the fake franks, and fake bacon but decided they didn't look very appetizing so I'll be sticking to fresh, and powdered green veggies, grains and legumes, nuts and seeds.

Still drinking coffee, and smoking cigars about one a week at most.

enjoy your evening, Greco

Chancie

05-17-2011, 04:32 PM

I make pizza a lot, and

Pete likes sausage on her pizza, so

I buy Yves (http://www.yvesveggie.com/), which is spicy and delicious.

Linus

05-17-2011, 04:34 PM

I make pizza a lot, and

Pete likes sausage on her pizza, so

I buy Yves (http://www.yvesveggie.com/), which is spicy and delicious.

Do you find that Yves is a bit high on the salt content? I've always found their "faux" stuff to be somewhat "saltier"? (maybe my tastebuds, however)

Chancie

05-17-2011, 04:42 PM

I don't like many faux products in general, and

I forgot the brand of the hot dogs I really like,

I am pretty sure that Yves pupperoni has less salt and junk than the original.

Greco

05-19-2011, 05:46 PM

My green smoothie for the day is a given at this point
It is delicious, gives me energy for the whole day

This early evening made a quick chopped spinach
with mushrooms and roasted garlic (love garlic)

over about a cup of quinoa

Very fast cooking, and easy

As I'm feeling my body with these greens I notice a
difference in cooked and the green juices/smoothies
and how I feel, my energy levels.

On the green juices = lots of crazy, wonderful energy
green smoothie= sustained energy

cooked veggies and grains= very comforting quiet energy

I am usually in touch with my body and the way it feels
and since going completely vegan this body awareness
has really increased.

Waking early, very early, and toward the end of this week
have dialed it down a bit.

I'm seeing that I like very simple, fresh meals, and juices
really good with just these who knew?

Other positive changes as well.

So, anyone else find any changes you'd like to share?

Sensing people even more then usual, this may not be
a great thing, but I'd rather know than not so its good.

Have a good one, Greco

nycfem

05-19-2011, 06:42 PM

Hey, greco, I've been loving your posts on this thread (and elsewhere, of course). What is the recipe for this green smoothie that you like so much? Jennifer

PS Quinoa is the only grain that is both a complex carb and a protein, so it's a great one to have!

violaine

05-19-2011, 06:54 PM

http://www.thenourishinggourmet.com/2009/05/homemade-buckwheat-soba-noodles-gluten-free.html

Greco

05-19-2011, 06:57 PM

nycfembbw,

In answer to your question about the green smoothie:

#1

banana
tofu (some days no tofu)

soymilk

green veggie powder
includes spirulina, chlorophyll

red stuff
includes lots of berries

Vit C powder (approx 5,000mg)

aloe vera (every other day)

#2

dill

banana

pineapple

green powder

red stuff

Vit C same as above

aloe vera same as above

spring H2O

green juices are

fresh leafy greens

tomorrow:

green chard

cucumber

lemon

carrot

apple

Quinoa is light and tasty.

thanks, Greco

Hey, greco, I've been loving your posts on this thread (and elsewhere, of course). What is the recipe for this green smoothie that you like so much? Jennifer

PS Quinoa the only grain that is both a complex carb and a protein, so it's a great one to have!

Greco

05-20-2011, 05:00 PM

craving for oysters hit today
I love seafood but haven't had any
since the Gulf oil disaster

and now am vegan so they are a sweet
memory so

instead am having sauteed green chard
with garlic onions olives

and boiled sweet plantain (platanos maduros)

delicious and easy

My juicy juice#2 was unbelievably good
I wasn't sure it would be and used the
rest of the chard for dinner cooked

Enjoy your evening, Greco

hpychick

05-21-2011, 06:24 PM

I love love love quinoa! It's so very versatile!

I make a lovely banana applesauce cake with ground quinoa.

I will also use it like rice or noodles.

And...for breakfast it's super yummy with some raw sugar (I can't eat refined sugars in the morning :| )

I think besides the banana, quinoa is a perfect food.

Hey, greco, I've been loving your posts on this thread (and elsewhere, of course). What is the recipe for this green smoothie that you like so much? Jennifer

PS Quinoa is the only grain that is both a complex carb and a protein, so it's a great one to have!

Greco

05-22-2011, 01:42 PM

still craving oysters

banana/pineapple juice I thought about adding vanilla and coconut
milk to make it a dessert but today had the juice only delicious

for dinner as follows:

spinach green chile enchiladas

with mozzarella cheese
(no queso fresco tonight)

brown rice frijoles negros

picante sauce invented
will see how it turns out
so far so good

enjoy your Sunday
and week ahead

Greco

PS How have you dealt with cravings for other foods since
becoming vegetarian/vegan?

violaine

05-22-2011, 01:46 PM

i drained and cracked, peeled, & shredded a coconut. thinking about making a creme brulee this afternoon. i've had it before, and not only are the recipes simple, they are delicious!

greco, i've never juiced- usually, i eat so many fruits and veggies throughout the day there's no issue with getting my daily requirements [and then some!]. today, with the weather being 97 degrees Fahrenheit, an ice cold fruit juice [with coconut milk] sounds good!

happy week coming to you all.

http://vegangoodeats.com/2010/07/la-creme-brulee-sans-la-dairy-pour-le-vegan/

http://veganvisitor.wordpress.com/2007/06/28/creme-brulee/

soy-free-
http://wholelivingdaily.wholeliving.com/2010/08/vegan-and-soy-free-creme-brulee-food-allergy-recipe-challenge-14.html

Greco

05-22-2011, 02:04 PM

violaine,

that dessert sounds good I love coconut

appreciate the links as well.

Greco

i drained and cracked, peeled, & shredded a coconut. thinking about making a creme brulee this afternoon. i've had it before, and not only are the recipes simple, they are delicious!

greco, i've never juiced- usually, i eat so many fruits and veggies throughout the day there's no issue with getting my daily requirements [and then some!]. today, with the weather being 97 degrees Fahrenheit, an ice cold fruit juice [with coconut milk] sounds good!

happy week coming to you all.

http://vegangoodeats.com/2010/07/la-creme-brulee-sans-la-dairy-pour-le-vegan/

http://veganvisitor.wordpress.com/2007/06/28/creme-brulee/

soy-free-
http://wholelivingdaily.wholeliving.com/2010/08/vegan-and-soy-free-creme-brulee-food-allergy-recipe-challenge-14.html

violaine

05-22-2011, 05:07 PM

http://photos-g.ak.fbcdn.net/hphotos-ak-snc6/249820_1759383269302_1380647804_31523137_3679417_s .jpg

http://photos-f.ak.fbcdn.net/hphotos-ak-snc6/230170_1759357108648_1380647804_31523077_4335356_s .jpg

they are really good. i used- carob powder, carob molasses, agave power, xanthan gum, baking soda, vanilla, bananas, wheat-free/gluten-free all purpose flour mixture = i make the flour blend, egg replacer, earth balance, almond milk, sunflower oil, and love!

i found the places [french] with farm animals at a tag sale, and they are so wonderful to use.

nycfem

05-22-2011, 06:37 PM

still craving oysters

PS How have you dealt with cravings for other foods since
becoming vegetarian/vegan?

I deal with cravings in a lot of different ways.

1) In some instances, I give it up altogether! For instance, I gave up all caffeine, including chocolate (which was very hard!), four years ago, and now I can be around it and not go crazy! Sometimes I think it truly takes a good two years to lose cravings, so it's a question of really waiting out those intense cravings. It helps that I gave up meat, fish, and chicken as a teenager and stuck with it all these years. It makes me know that it is possible to give up something one loves and to eventually be completely content without it! I did the same thing with "movie theater popcorn." It trains the brain to not say, "Should I? Shouldn't I" I like knowing certain things are off limits for me. I know this doesn't work for everybody but for me it makes life less complicated.

2) Imitations sometimes satisfy cravings for me. Since I live in a big city, there are a lot of vegan diners that do all kinds of impressive imitations of the stuff we miss, including seafood. There's even an old-fashioned ice cream parlor that's all vegan. If you want to make your own meat imitations at home, seitan and tempeh are great to use. You can even make your own seitan. The web is full of great recipes to satisfy cravings (e.g. google vegan seafood alternatives).

3) Think about the meaning a certain food has for you, like whether it's associated with family memories or vacations or a certain time in your life or a way one comforted one's self. Mindfulness helps me to redirect my cravings to considering my feelings related to their origins. Then I can focus on satisfying the craving in another way or sit with the uncomfortable feeling and accept it with better understanding.

4) I notice that I crave certain things when I'm sleep deprived or hungry or sick or before my period. Sometimes just realizing this helps me get through the craving because I know it is likely to diminish once I get through whatever is particularly activating it. Remember that every time you make it through a craving you train your brain to make it through the next time. It also builds confidence that you have the power to make your own decisions.

5) When possible I try to stay away from situations that are going to increase a craving. For instance, if I'm out at a restaurant that is not veg friendly and all there is is a basic salad, I bring a tupperware container with all the ingredients to turn it into a "wow" salad. On vacations I try to stay in places with kitchens so that I am able to make sure I have good veg meals whether in or dining out.

I hope some of this is helpful :). Just give it time :bunchflowers:

Greco

05-22-2011, 06:57 PM

nycfembbw,

I appreciate you sharing your experience with cravings and your process of
decision making. Number 3 really resonated with me. Memories of fun times
with great seafood, and family, hit the nail on the head for me.

My decision to be vegan came not so suddenly, but poignantly after I watched the "Earthlings" video. I have found it easy because I am adamant
about not participating in a way of eating that no longer feels right to me, and only me, no judgement about anyone else.

But this craving for oysters the last two days or so came from left field. This evening its getting less so I must be getting over it.

I'll take your response and absorb its meaning for me these next few days.

Again, thanks for your response and support.

Have a good week, Greco

I deal with cravings in a lot of different ways.

1) In some instances, I give it up altogether! For instance, I gave up all caffeine, including chocolate (which was very hard!), four years ago, and now I can be around it and not go crazy! Sometimes I think it truly takes a good two years to lose cravings, so it's a question of really waiting out those intense cravings. It helps that I gave up meat, fish, and chicken as a teenager and stuck with it all these years. It makes me know that it is possible to give up something one loves and to eventually be completely content without it! I did the same thing with "movie theater popcorn." It trains the brain to not say, "Should I? Shouldn't I" I like knowing certain things are off limits for me. I know this doesn't work for everybody but for me it makes life less complicated.

2) Imitations sometimes satisfy cravings for me. Since I live in a big city, there are a lot of vegan diners that do all kinds of impressive imitations of the stuff we miss, including seafood. There's even an old-fashioned ice cream parlor that's all vegan. If you want to make your own meat imitations at home, seitan and tempeh are great to use. You can even make your own seitan. The web is full of great recipes to satisfy cravings (e.g. google vegan seafood alternatives).

3) Think about the meaning a certain food has for you, like whether it's associated with family memories or vacations or a certain time in your life or a way one comforted one's self. Mindfulness helps me to redirect my cravings to considering my feelings related to their origins. Then I can focus on satisfying the craving in another way or sit with the uncomfortable feeling and accept it with better understanding.

4) I notice that I crave certain things when I'm sleep deprived or hungry or sick or before my period. Sometimes just realizing this helps me get through the craving because I know it is likely to diminish once I get through whatever is particularly activating it. Remember that every time you make it through a craving you train your brain to make it through the next time. It also builds confidence that you have the power to make your own decisions.

5) When possible I try to stay away from situations that are going to increase a craving. For instance, if I'm out at a restaurant that is not veg friendly and all there is is a basic salad, I bring a tupperware container with all the ingredients to turn it into a "wow" salad. On vacations I try to stay in places with kitchens so that I am able to make sure I have good veg meals whether in or dining out.

I hope some of this is helpful :). Just give it time :bunchflowers:

nycfem

05-22-2011, 07:17 PM

My decision to be vegan came not so suddenly, but poignantly after I watched the "Earthlings" video. I have found it easy because I am adamant
about not participating in a way of eating that no longer feels right to me, and only me, no judgement about anyone else.

I very much hear you on this. That's actually another thing that helps me. If I watch videos and read articles about the ethics of using/eating animals in the way that our society usually does so, it puts these important issues in the front of my mind. And the longer I go without taking into my body something that doesn't feel right to me, the more wonderfully foreign it feels to me. So much of going veg is "unlearning" what we've been indoctrinated into within our society.

Greco

05-23-2011, 06:07 PM

green juice with ginger lemon last of the chard
celery cucumber and apple all day and tonight
I love green juice yes I do feel lighter clearer

And No Craving Oysters Today finally

waking before the clock I wake it up

today I sound like I'm rambling for some
reason still working tonight until who knows

nycfembbw, yes about the fact of un-learning
societal norms, and cultural ones as well there
is a difference for me as I'm not of the dominant
culture here

One important goal I have is to learn about how to
cook my traditional foods vegan

have found a site on youtube, and I want to create
my own tasty vegan dishes lots to learn and think
about always a good thing

so hope you all have a good dinner and evening

Greco

nycfem

05-23-2011, 07:42 PM

Greco

05-24-2011, 10:15 AM

nycfembbw,

I add flax oil to my smoothies, and aloe vera every other day
with Vit C, berry powder as well.

Greco

Question for all:

What do you like to add to your food to increase the nutritional value?

On a daily basis I add nutritional yeast to a lot of things as well as ground flax seed. Those are my two main stapes but I'd like to add more.

Greco

05-24-2011, 06:57 PM

Today I got up wanting to experiment so juice dinner and dressing
were things I have on hand and wanted to combine

This morning I wanted to juice attempt something different, no banana.

cucumber

celery

apple

lemon

The juice was cool and energizing and lasted the whole day
It was different, I did miss the bananas but the apple was
sweet. Very hydrating juice that I'll continue to juice during
the heat of Summer.

And I was very hungry by the time I got home.
For dinner had:

sauteed in sesame oil

pineapple

roasted red peppers

spinach

capers

cilantro

over Jasmine rice

with celery cucumber salad

Dressing - experimental
blended pineapple
garlic
basil
lemon

I wasn't using a recipe, and was curious how pineapple
would saute turned out very comforting with the spinach
and capers red peppers

The sesame oil brought a nutty and again comforting flavor
will use this again a lot

One thing I find interesting is that I'm not missing meat, except
for the oyster craving I haven't had the urge for any other meat
thankfully.

And I feel full even with the juices.

I thought that it would be expensive eating organic veggies
and fruit but its actually been cheaper a surprise for sure.

Enjoying feeling clearer, lighter, running with no struggle

So is it perfect? No. I have a concern about what I will do
when I visit with family over the weekend. A lot of thoughts
about relationships and being vegan.

Enjoy your evening, Greco

Nina

05-24-2011, 07:15 PM

I want to make quinoa
for some reason I have in my head that it's tricky to make
has anyone made it?
it's supposed to be an amazingly nutritious food...

any thoughts, suggestions, much appreciated :)

thanks

nycfem

05-24-2011, 07:18 PM

Sometimes I feel like when I'm not on my own turf (e.g. not staying in my own home for a weekend or out with people or at some event), it's so much harder to be veg. When I'm at home and in my normal routine, being veg feels beyond easy and satisfying! It feels divine! But suddenly when out of that situation, especially for prolonged periods, suddenly it feels so hard! It helps me to keep with me snacks that don't need refrigeration (nuts, fruit, dried edamame, PB packets, whole grain crackers, etc.). Eating every few hours helps not to compound the frustration of being out of one's element with gnawing hunger. If I am going to be somewhere new geographically, I look up on the net (e.g. happy cow, I think it's called) where the veg/health groceries are and the restaurants. I make a plan if I can. For instance, at the Reunion in Arkansas I set up a plan beforehand for going to a veg dim sum restaurant which ended up being fabulous. It can also be hard in situations of being away with with people who don't understand it or feel hostile towards it. You kind of have to prepare yourself for how you are going to deal with questions, ignorance, stupid jokes, aggressive jokes, forceful comments, etc. In a wonderful book, The Politics of Meat, Carol Adams smartly, I think, advises that it is not a good idea to discuss veg issues at the table- that people are more defensive, and that it's better to deflect and change the subject and if you choose to engage someone who is trying to do so, wait until they are not sitting with a plate of meat and you with veggies. I also find that it is most helpful to let people know ahead of time so that I get a sense of how friendly and veg accommodating they are or not. Also, sometimes people like to do little things to make their space more veg friendly for you. They might ask how they can be of help and I think it's good to say and not to say, "Oh, don't worry about me." If they are asking, then they care. Also, if you tell them ahead, then if the people tend to be boundary breakers (for instance, family often falls into this category for me), then I can tell them ahead that I don't want to discuss the issue and that jokes about my beliefs are not acceptable to me.

nycfem

05-24-2011, 07:20 PM

It's super easy, as simple as making rice. Just use a rice maker if you have one :)

I want to make quinoa
for some reason I have in my head that it's tricky to make
has anyone made it?
it's supposed to be an amazingly nutritious food...

any thoughts, suggestions, much appreciated :)

thanks

nycfem

05-24-2011, 07:29 PM

Also, quinoa can taste bitter if not washed. It is so small that an extra fine strainer helps.

Nina

05-24-2011, 07:37 PM

when my son was 12, or 13 he came home from his dad's (we did 50/50) and I told him I was making 'grandma helen's chicken' for dinner...he looked at me and said "I am a vegetarian'...and that. was. that....they were studying the rain forests in school and he put together the amount of land and resources it took to feel cattle (or some kind of thing) and, since we didn't eat much meat anyway, he decided not to eat it any more...and he hasn't...to this day...this december he will be (G_D willing) 34 years old...he had, and does, travel all over the world, and he sticks to it...he researches ahead of time, and does what he needs to do to eat what he needs to eat...he did say that, if he'd stayed in the east coast he might have re-thought things since he found the eating out options to be pretty limited...now that he's back in san francisco he doesn't have any complaints...

I am sorry, and surprised to read Jen, that people have been snitty to you about being a vegetarian...I hope that as time has passed you run into less and less folks who have negative things to say...

Greco

05-24-2011, 08:08 PM

Quinoa is such a great tasting grain too

I put it in boiling water, washed of course, for 15-20mins
This is the time I cook it for so it comes out a little crunchy
and fluffy

I want to make quinoa
for some reason I have in my head that it's tricky to make
has anyone made it?
it's supposed to be an amazingly nutritious food...

any thoughts, suggestions, much appreciated :)

thanks

2myladyblue

05-25-2011, 05:28 PM

Linus

05-25-2011, 05:42 PM

Question for all:

What do you like to add to your food to increase the nutritional value?

On a daily basis I add nutritional yeast to a lot of things as well as ground flax seed. Those are my two main stapes but I'd like to add more.

More raw, less processed/cooked. I did some research and was surprised to see how much nutrition is lost by that simple act of cooking! That's where the smoothie idea came in (and if you do pursue that, drink them within a day or two of making)

nycfem

05-25-2011, 06:11 PM

More raw, less processed/cooked. I did some research and was surprised to see how much nutrition is lost by that simple act of cooking! That's where the smoothie idea came in (and if you do pursue that, drink them within a day or two of making)

Very good point, Linus. Do you have a favorite smoothie recipe that you like to have a lot?

Linus

05-25-2011, 06:22 PM

Yup. Very simple:

A handful of baby spinach
A handful or two of chard
A mango (without skin/seed)
An apple (whole, seeds and all)
A banana (without peel)
8-10 strawberries (including top)
2-3 cups of water, depending on how liquidy you want it.

I've used frozen for some fruit when not in season. Blend the crap out of it (this is where spending on a decent blender can go a long way -- we got a Vitamix Blender for this and it's worth every penny).

Enjoy. :)

nycfem

05-25-2011, 06:46 PM

Thanks, Linus! That looks delicious, and I like simple!

Yup. Very simple:

A handful of baby spinach
A handful or two of chard
A mango (without skin/seed)
An apple (whole, seeds and all)
A banana (without peel)
8-10 strawberries (including top)
2-3 cups of water, depending on how liquidy you want it.

I've used frozen for some fruit when not in season. Blend the crap out of it (this is where spending on a decent blender can go a long way -- we got a Vitamix Blender for this and it's worth every penny).

Enjoy. :)

Linus

05-25-2011, 06:50 PM

I'll give credit that I wasn't that creative to make it out of my own noggin'. The recipe comes from Victoria Boutenko's Green Smoothie Revolution (you can find her books here (http://www.amazon.com/s/?ie=UTF8&keywords=victoria+boutenko&tag=mh0b-20&index=stripbooks&hvadid=162668799&ref=pd_sl_492bxffggs_e)) She's a huge green smoothie advocate. Although I found some of her writing style odd (I don't how to explain it but it felt "preachy" I found the recipes worthwhile). The more I learn about raw vegan, the more it makes sense.

Now that said, I don't think I could do 100% raw vegan largely because of travel and such (I end up in some of the oddest places and plain salad non-stop in the winter can be a downer for me -- sometimes a good veggie soup does wonders). But aiming for any kind of raw vegan in one's diet is better than none IMO. I'm trying to get to 60-80% when at home and possibly, even on the road (especially in North America in the larger cities -- when I go overseas and such, it'll depend on the area).

nycfem

05-25-2011, 06:54 PM

The more raw vegan the better. I couldn't agree more, and your information is very helpful. This thread helps me get out of my usual routine and learn new ways to live veg! Thanks!

I'll give credit that I wasn't that creative to make it out of my own noggin'. The recipe comes from Victoria Boutenko's Green Smoothie Revolution (you can find her books here (http://www.amazon.com/s/?ie=UTF8&keywords=victoria+boutenko&tag=mh0b-20&index=stripbooks&hvadid=162668799&ref=pd_sl_492bxffggs_e)) She's a huge green smoothie advocate. Although I found some of her writing style odd (I don't how to explain it but it felt "preachy" I found the recipes worthwhile). The more I learn about raw vegan, the more it makes sense.

Now that said, I don't think I could do 100% raw vegan largely because of travel and such (I end up in some of the oddest places and plain salad non-stop in the winter can be a downer for me -- sometimes a good veggie soup does wonders). But aiming for any kind of raw vegan in one's diet is better than none IMO. I'm trying to get to 60-80% when at home and possibly, even on the road (especially in North America in the larger cities -- when I go overseas and such, it'll depend on the area).

Greco

05-27-2011, 07:39 PM

I also posted this on my other fav thread "What are you having for dinner tonight?"

spinach

parsley

cilantro

ginger

celery

apple

lemon

delicious refreshing

This way of nourishing my body is compelling me to make other
changes as well. Coffee may be a thing of the past, it doesn't
taste as good anymore cigar smoking?

This weekend will be having green juices only no cooked food
I want to see and feel where this takes me not only physically
but emotionally, mentally, and spiritually as well.

So many changes within myself already
the green juices are enhancing my running
with my mind clearer my body lighter
I at times feel like I'm not running at all.

That's it for me this evening.

Have a great weekend everyone, Greco

nycfem

05-27-2011, 08:25 PM

Wow, greco, please let us know how your green drink weekend goes! What a neat idea!

Which blender do you use to make your drinks (what kind)?

2myladyblue

05-28-2011, 07:53 AM

I really want to thank all of you for keeping this thread hopping! With 2 little foster babies, I have very little spare time to get online & even less energy (so those green drinks have really piqued my interest!).
Also, I can hardly believe it's almost June & my baby will be going off to university this fall & I wonder & worry about how she will manage to eat a healthy vegetarian diet (as opposed to the junkfood vegetarian variety) from her dorm room.
Having all of you share your ideas, experiences & recipes has been tremendously helpful and inspiring.
Thank you!
-Blue
:blueheels:

Greco

05-28-2011, 08:56 AM

Blue,

I've made the decision to eat vegan very recently; your postings and
recipes, your enthusiasm has been immensely helpful in learning about
ingredients, cooking vegan etc thank you.

An idea for your daughter, a blender and /or juicer, combined w/tofu and
whatever other ingredients she enjoys. There are concentrated, organic,
vegan, freeze dried green veggie powders she can also add and nuts, and seeds.

Yes, the green juices are very powerful and I've found that my energy level
has increased tremendously.

This morning I'm having a smoothie of banana, spinach, pineapple, raspberries,
flax oil, and almonds. It is delicious and filling with a bit of crunch from the almonds.

Green juice for today: fennel just three stalks as its pretty intense in flavor,
green chard, celery, apple, and a bit of dill. Added some filtered H2O, froze half, will
have the rest today all day.

Blue, I find that these green juices especially have un-fogged my head, thing is I had
not been aware that I was fogged over to begin with as I do physical exercise, and
some intense processes for my work. Green juice is clearing my head, body, and heart.
Yes, don't mind being dramatic because it is dramatic, having fun with it.

Two babies, yes, green juice! kidding, really this is my experience and glad to
share it with you.

Have a great holiday, Greco (newbie vegan)

I really want to thank all of you for keeping this thread hopping! With 2 little foster babies, I have very little spare time to get online & even less energy (so those green drinks have really piqued my interest!).
Also, I can hardly believe it's almost June & my baby will be going off to university this fall & I wonder & worry about how she will manage to eat a healthy vegetarian diet (as opposed to the junkfood vegetarian variety) from her dorm room.
Having all of you share your ideas, experiences & recipes has been tremendously helpful and inspiring.
Thank you!
-Blue
:blueheels:

Greco

05-28-2011, 09:04 AM

nycfembbw,

Well interestingly my blender gave out this am, thankfully after I made my
morning smoothie. It was a cheapie anyway and I knew I would have to
get a new one soon, same with juicer, but that one is still working.

So, will go out later and see what I can find for a new blender. I know it
must be a good one so it doesn't give out too soon.

Juice weekend is going fine. Hope you and yours have a good holiday
weekend.

Greco

Wow, greco, please let us know how your green drink weekend goes! What a neat idea!

Which blender do you use to make your drinks (what kind)?

Nina

05-28-2011, 09:31 AM

I made quiona in my newly arrived fuzzy logic rice cooker...

I soaked it for 15 mins.

it cooked...But, I think I put in too much water as it is kind of gloppy..I'll do better next time...the Main Thing is that it's kind of bitter...I think I will/need to soak it longer...it's organic bulk multi colored from Rainbow...

I am happy the machine works...I think I can get it right...I just like getting it right the First Time...I tend to be unforgiving of My own human frailties :)

Greco

05-28-2011, 09:46 AM

vgOxhdHoAwc&feature=related

this is your basic in cooking quinoa youtube has recipes
for other ways to enjoy it

Greco

2myladyblue

05-28-2011, 06:41 PM

Blue,
your postings and recipes, your enthusiasm has been immensely helpful in learning about ingredients, cooking vegan etc thank you.

That is very sweet & you are most welcome, Greco.

An idea for your daughter, a blender and /or juicer, combined w/tofu and
whatever other ingredients she enjoys. There are concentrated, organic,
vegan, freeze dried green veggie powders she can also add and nuts, and seeds.

*nods* If only they would allow her to have appliances in her dorm. :( I will be on the lookout for portable healthy veggie snacks over the next couple months....but there are only so many dried fruits, soynuts & granola bars a girl can eat. (Maybe I will just have to trust that she can look after her own needs...hmmm....) :thinking:

...green juices...very powerful...energy level...un-fogged my head... physical exercise... clearing my head, body, and heart. ...this is my experience and glad to share it with you.
Greco (newbie vegan)

I believe you & trust me, you're not kidding...Two babies, yes, green juice!

I have to get off of this caffeine/sugar cycle... (excuse me while I panic at that thought...). I will definitely keep thinking about this...I might even dig out a blender & try a recipe or two.

In the meantime, I may have found some tidbits you & others might appreciate...see later posts.

-Blue
:blueheels:

2myladyblue

05-28-2011, 07:31 PM

*Egg replacer = 1 Tablespoon Arrowroot + 1 Tablespoon soy flour + 2 Tablespoons water

*Not Mayo
10 oz. pkg. firm Silken tofu (drain, blend in food process 1 minute)
2 Tablespoons lemon juice
2 Tablespoons brown rice syrup
2 teaspoons rice vinegar
1 teaspoon mustard
3/4 teaspoon nutritional yeast
1/4 teaspoon salt

Blend all ingredients until smooth & store in refrigerator in a covered container for up to 2 weeks

*Vegan Whipped 'Cream'
Blend at high speed:
1/4 cup soy milk
1/4 cup oil
Drizzle in another 1/4 cup of oil.

Blend in:
1 Tablespoon maple syrup
1/2 teaspoon vanilla extract
(Add a little more oil if necessary to thicken. Chill & serve

*Tofu Whipped Topping
Blend until smooth:
1/2 lb. Silken tofu
1/4 cup confectioner's sugar
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
(Chill thoroughly)

2myladyblue

05-28-2011, 07:46 PM

Soynuts

Soak a cup or two of dry mature soybeans in enough water to cover for about 3 hours.
Then spread them one layer deep on an oiled cookie sheet.
Roast them at 350F, stirring often until they are well browned.
Season to taste & store in an airtight container.

Toasted Sunflower Seeds
(Great as a snack or garnish for salads, cooked grains or baked potatoes!)
Spread 2 cups of sunflower seeds evenly on a baking sheet and bake at 350F for 10-12 minutes.
Transfer seeds to a large bowl and stir in 2 Tablespoons nutritional yeast & 2 teaspoons tamari.
Toss to coat evenly & let cool.
Store in covered jar in fridge for 2-3 weeks

Sun-Dried Tomato Pesto
Soak 1/2 cup sundried tomatoes in 1 cup cold water overnight (or pour boiling water over them & let stand 4 hours)

Add & Puree:
2/3 cup fresh basil
1/2 cup pine nuts
1 clove garlic
1 Tablespoon lemon juice
1 teaspoon nutritional yeast
salt & pepper
(If mix is too thick, add 1-2 Tablespoons veg. stock, tomato juice or water)

2myladyblue

05-28-2011, 07:56 PM

Almond Milk
Process in blender til smooth:
2 cups water
1/2 cup shelled, blanched almonds
(You can strain it, but remember, lots of calcium is in the pulp, so, add it back into baking, cereals, soups, sauces or rice)
Can be stored in fridge for 4 - 5 days.

Sesame Milk
600mL (1 pint) water
6 pitted dates, soaked overnight
4 Tablespoons sesame seeds, soaked overnight
Combine ingredients in blender (starting on low, working up to high)
When liquefied, chill for 3 hours - strain if you don't like pulp

Soy Milk
600mL (1 pint) water
2 pitted dates, soaked overnight
4 Tablespoons soy powder
1 teaspoon barley malt
1 teaspoon vanilla extract
Combine ingredients in blender (starting on low, working up to high)
When liquefied, chill for 3 hours - strain if you don't like pulp

Greco

05-28-2011, 09:02 PM

Blue,

Again, thanks for posting these recipes, they sound so delicious, especially
the sun-dried pesto.

I will replace the sugar with a bit of raw honey and we'll see how it works
out.

Well, I found a blender a little more expensive then my previous one, but
it crushes ice as well. Ice crushing is always a plus for this Spring/Summer
season. So, I'm ready to go for my breakfast smoothie.

A couple of my family members came over unexpectedly today, of course I
was working and stopped and they wanted to order Chinese food.

They ordered and I shared with them that I was not eating meat or
processed food and I invited them to have some sauteed spinach.

I made it for them, and they had some of it with their food. They loved
the flavor, I sauteed with sesame oil basil oregano.

I had my green juice, and they didn't say anything negative at all.
I don't know what I was expecting.

Anyway, we had a relaxing visit. And I left to hunt down my new blender.

Happy Camper Greco

Nina

05-29-2011, 10:32 AM

Nina

05-29-2011, 11:49 AM

I've made, and am eating, and enjoying a salad with:

the Good quoina
chick-peas made from dried
carrots
blanched green beans and zucchini
dry roasted, unsalted slivered almonds

with a dressing I made of:

lots of garlic I shaved on a plain grater
a minced shallot
a good dollop of whole grain mustard
lime zest
juice of said lime
olive oil ( not too much)
pinch 'o salt...

all mixed together...and, not to brag or nuttin' it's really Good !! :)

(lucky for me since I can never cook in small batches so there is a lot...more than enough for me to share with a friend, which I will, and still
have more than enough left for into the week)...

Dominique

05-29-2011, 11:50 AM

I soaked the quiona for two hours this morning...changing the water 4 or 5 times...and the bitter taste of yesterday's batch is gone...

I can't tell the texture, yet, it's still pretty hot, but I think I got the water measurements better than yesterday as well...good enough to concoct a salad with it...

I do like the flrc...it seems to know what it's doing...next I think I'll try some barley or pink rice :)

Hi Nina,

I eat Quiona, I swear, every day.....somehow, some way. It's loaded wwith protein and magnesium. Besides that, it will absorb any flavor of anything you cook it with. I stuff peppers with it, I use it in chili, Have tossed it in pasta sauce, I make cold salads with it, I eat it plain.....it's use is endless once you learn to cook it. It's very simple.

I run it through a strainer with running water, what falls out, I don't want. Then, I cook it just like rice. One part Quiona, two parts H20. I wait until the water is boiling, dump in the Quiona and get it back up to a boil, then I reduce the heat half way and fluff/stir with a fork until all of the water is absorbed. This is also a great way to use up any extra veggies you have in fridge, just dice them up and toss them into that water as the water is reducing. It really is that simple. Piece of advice. I buy from the bulk bins too. Put your quiona into the freezer for over night, since it is a grain, it may attract mill worms (sorry it's just part of life) frezzer will kill off any potential for that happening. Enjoy!!!

Oh, if you suffer from migraines, this is a must for your diet....it's better than fever few.

Linus

05-29-2011, 01:09 PM

Do anyone have any particularly favourite authors when it comes to vegan lifestyle and raw vegan lifestyle in particular? Victoria Boutenko isn't bad but comes across a little preachy. K has been reading Frederick Patenaude but I find him to a few mangos short of a bunch at times. I don't trust some of his claims and his website feels "oily" to me.

Anyone have other suggestions?

nycfem

05-29-2011, 01:18 PM

http://en.wikipedia.org/wiki/Isa_Chandra_Moskowitz

Do anyone have any particularly favourite authors when it comes to vegan lifestyle and raw vegan lifestyle in particular? Victoria Boutenko isn't bad but comes across a little preachy. K has been reading Frederick Patenaude but I find him to a few mangos short of a bunch at times. I don't trust some of his claims and his website feels "oily" to me.

Anyone have other suggestions?

nycfem

05-29-2011, 01:19 PM

Adding (same author, direct link to her books): http://www.theppk.com/books/

Dominique

05-30-2011, 03:15 PM

i thought this was pretty informative

brain dead, link wouldn't work...tried three times.

Vegetarian is enough for me.

Greco

06-01-2011, 01:29 PM

5 days of green juices some "healing crisis"

but not unbearable unexpected releasing
of emotions long locked away

today am having

green smoothie

soft tofu

spinach

broccoli

pineapple

Vit C

berry powder

transitioning to more
solid food with this
smoothie

weight is not the issue
kindness is love and
gratitude

Greco

nycfem

06-01-2011, 03:56 PM

greco (and linus, if you are out there too), are you familiar w/Angela Stokes? she centers her life around the power of living raw, and i like some of her stuff a lot. Here's a few items to share:

1) Here is her juice feasting book (for long-term -several month- cleanses especially):

http://therawfoodworld.com/index.php\?main_page=product_info\&products_id=1001316%20

2) She has written a number of other books including an e-book about the emotional component of going raw for life:

http://www.therawfoodworld.com/index.php?main_page=product_info&products_id=1001651

3) Here is her interesting compressed story of her journey:

http://www.rawreform.com/content/view/17/41/

5 days of green juices some "healing crisis"

but not unbearable unexpected releasing
of emotions long locked away

today am having

green smoothie

soft tofu

spinach

broccoli

pineapple

Vit C

berry powder

transitioning to more
solid food with this
smoothie

weight is not the issue
kindness is love and
gratitude

Greco

Greco

06-02-2011, 03:40 PM

Angela Stokes is inspiring, nycfembbw terrific links

I was thinking today about the term healing crisis I used it
in my last post

Today I want to reconsider that term why? To continue
on this path on the positive

Fact is my body is healing from all the foods I ate before
and yes, there has been a bit of uncomfortable moments

but it has certainly not been a crisis so I erase that word
and concept for drinking my green juices they are
incredibly healing

This afternoon after dropping off a friend to her bus
I went shopping for my now food staples

bananas
dandelion (haven't juiced this one yet, looking forward to the experience)
celery
cilantro
avocado
mango

organic cheap relatively speaking and fresh beautiful

I sound weird I know so be it I'm digging this

Have a good evening, Greco
ps as far as the coffee tomorrow is the
last day now what will I have with my
cigar? I'm not stopping my cigars
so need to find a new drink for my cigar
evenings luxury problem I know

nycfem

06-02-2011, 04:05 PM

greco,

when you make your juices, how do you decide how much to put in of ingredients or do you go by recipes? do they ever come out "not good"?

i've always been interested in juicing but it also has a mystique around it for me.

jennifer

Angela Stokes is inspiring, nycfembbw terrific links

I was thinking today about the term healing crisis I used it
in my last post

Today I want to reconsider that term why? To continue
on this path on the positive

Fact is my body is healing from all the foods I ate before
and yes, there has been a bit of uncomfortable moments

but it has certainly not been a crisis so I erase that word
and concept for drinking my green juices they are
incredibly healing

This afternoon after dropping off a friend to her bus
I went shopping for my now food staples

bananas
dandelion (haven't juiced this one yet, looking forward to the experience)
celery
cilantro
avocado
mango

organic cheap relatively speaking and fresh beautiful

I sound weird I know so be it I'm digging this

Have a good evening, Greco
ps as far as the coffee tomorrow is the
last day now what will I have with my
cigar? I'm not stopping my cigars
so need to find a new drink for my cigar
evenings luxury problem I know

Greco

06-02-2011, 04:42 PM

jennifer,

well I don't go by any recipe for the green juices or the smoothies
for the cooked foods I do

for green juices I know that fennel, dandelion, arugula can be intense
somewhat bitter so I do those about a third or less

kale, chard, spinach I have at it!

same with celery and cucumber both hold a lot of organic
water and are great tasting

add ginger a bit mind you, it will take you to outer space
I love it with ginger

for smoothies

bananas are my base I love sweet and creamy taste and texture

fruit berries are less sweet but different colors contain different
phytonutrients

and I also add a green like spinach

walnuts, or almonds or seeds

and flax oil, aloe vera

the smoothies are filling sweet and creamy

the green juices clear my brain, my eyes,
and give me off the charts energy

so mostly I'm learning about it all and having
fun yes fun

there you have it I encourage you to make
a green juice and a smoothie enjoy them when
you do!

Greco

greco,

when you make your juices, how do you decide how much to put in of ingredients or do you go by recipes? do they ever come out "not good"?

i've always been interested in juicing but it also has a mystique around it for me.

jennifer

Linus

06-02-2011, 04:56 PM

greco,

when you make your juices, how do you decide how much to put in of ingredients or do you go by recipes? do they ever come out "not good"?

i've always been interested in juicing but it also has a mystique around it for me.

jennifer

I'm along the lines of greco. Basically, I wing it. If it tastes good, then yay! if not, try again. :)

I first started doing this based on what I read by Victoria Boutenko. She's pretty good about recommending experimentation.

Greco

06-02-2011, 05:38 PM

lnjNNsH7R8I

jennifer here'e a video with the person you mentioned
yesterday she is very very inspiring

Linus she mentions the Boutenkos

I found the video kind of funny as well but in a sweet
way

Greco

Dominique

06-02-2011, 05:54 PM

I buy paint strainer bags at home depot. They are about the size of the blender jar and pretty inexpensive like 2 for a dollar, you can rinse them out and use them a couple times making your blender a very useable juicer Jennifer. (after I squeeze the cloth paint bag out, I feed the contents to my worms, but thats for another thread) I also wanted to add, celery. It is salty......(this is an oximoron) but its a diuretic.......

I have never lost any weight when juicing or eating raw (I don't need to loose weight) I have a problem getting enough to eat, especially with exclusive juicing.

Dominique

06-03-2011, 04:37 AM

a cup or so of homemade unsweetened apple sauce (it did cook with cinnamon sticks) it was cold from fridge

diced celery maybe a handful

a handful of bagged spinach (i pull the stems off)

a scoop of whey isolate

grated a litted ginger root

three ice cubes

tossed in some flax seed

No mess and it was delicious.

(homemade applesauce has to be the easiest thing to do) select what kind of apples you want, I usually use a mixture...who cares.....I core them and cook them with the skin on (the skins loosen and you scoop the apple out when done) I put them inside a crock pot/slow cooker on low and let them cook with a few cinnamon sticks, don't lift the lid! within 4 hrs, apples are super soft and done. I use my immersion blender after i spoon the apples out of the skins. Sprinkle with cinnamon if you like (or don't have cinnamon sticks)
simple, good for you and boy does you home smell great while this is cooking.

Immersion bleender just chopps the apple chunks up for a smoother texture, if you plan to use in smoothy, no need. I consider myself a juicing and smoothy queen.

Greco

06-03-2011, 06:13 AM

NNZYkrXH2vc&playnext=1&list=PL0DFC1B3DF2DBEDC5

Thought this will interest those of you into running
and/or exercise

Tim's website:
http://runningraw.com/

I am not a raw food vegan, though I am experiencing the
benefits of green juices, and smoothies all in their natural
raw state

But I also enjoy cooking food.

I am finding that I will stay with this Summer
80%raw, 20% cooked

This morning's smoothie

banana
green powder
raspberries
apple
Vit C
flax oil
crushed ice
and H2O

delicious

Enjoy your day, Greco

Dominique

06-03-2011, 06:37 AM

[I am not a raw food vegan, though I am experiencing the
benefits of green juices, and smoothies all in their natural
raw state

But I also enjoy cooking food.

I am finding that I will stay with this Summer
80%raw, 20% cooked

Greco[/QUOTE]

YES! That pretty much sums it up for me too, I am not vegan either.....just vegetarian (since birth.....I didn't like meat as a baby) I will eat white fish if I don't have to smell it cook, and I won't cook it. Tuna and samon, no thanks.

What do you think of the new food plates? I used to laugh and make jokes about they pyramid...if I ate like food pyramid suggested, I'd look like it.....
ok, have a good day

Linus

06-03-2011, 06:39 AM

Food plates?

Dominique

06-03-2011, 06:46 AM

Food plates?

Yes, Michelle Obama (I think I heard her associated with this) wanted a better visual of proper eating, make it easier especially for children to understand. So they replaced the old pyramid with a dinner plate, divided by colors, and each section is proportion controlled so to speak for how much of each you should eat a day

i/e grain, fruit, veggies, protein (notice not meat) and dairy. I thought it was a huge step in the right direction

No room on the plate for fat or sugar

:chocolate: somebody already cheatd (not me, I HATE HATE HATE Chocolate)

nycfem

06-03-2011, 12:12 PM

Thanks for this. And what a great bonus to learn how to make homemade applesauce!

I'm not familiar with whey isolate. Would you mind telling a little about this?

Thank you in advance.

a cup or so of homemade unsweetened apple sauce (it did cook with cinnamon sticks) it was cold from fridge

diced celery maybe a handful

a handful of bagged spinach (i pull the stems off)

a scoop of whey isolate

grated a litted ginger root

three ice cubes

tossed in some flax seed

No mess and it was delicious.

(homemade applesauce has to be the easiest thing to do) select what kind of apples you want, I usually use a mixture...who cares.....I core them and cook them with the skin on (the skins loosen and you scoop the apple out when done) I put them inside a crock pot/slow cooker on low and let them cook with a few cinnamon sticks, don't lift the lid! within 4 hrs, apples are super soft and done. I use my immersion blender after i spoon the apples out of the skins. Sprinkle with cinnamon if you like (or don't have cinnamon sticks)
simple, good for you and boy does you home smell great while this is cooking.

Immersion bleender just chopps the apple chunks up for a smoother texture, if you plan to use in smoothy, no need. I consider myself a juicing and smoothy queen.

Linus

06-03-2011, 12:14 PM

If I may add in:

Whey isolate, IIRC, is a protein powder that's often used by body builders and such to add additional protein to smoothies and such. Even those who are not body builders who are looking for additional protein can use this. However, it's not vegan (for those unaware) as it's a milk by-product (whey).

Greco

06-04-2011, 07:03 AM

This morning's smoothie

2 bananas usually I have 1 want to
taste the difference

mango

less then one third green juice:
dandelion
kale
cilantro

aloe vera about 2oz

Vit C
and berry powder

have a great day

Greco

Greco

06-04-2011, 07:53 AM

This juice is off the charts delicious! creamy, sweet but not
too sweet, and the green juice gives it a punch a good punch

I can see how the bananas mangos w/vanilla and coconut water
could be a great ice cream without the refined sugar

So thats it for me enjoy your Sat guys/ladies

Greco

Dominique

06-04-2011, 07:57 AM

I left the house very earlt this morning to go on a kayak excursion. I had
yogurt (boring plain, I buy the one with the big 7 on it) 7 healthy things for your heart....so that was one glob dumped into the blender....a bananna I had frozen (i peel them, then freeze them, I also put one to flip top baggie then they don't stick together for portion control) a scoop of whey, (thanks Linus for explaining to Jen what whey was.....) and I threw in 4 ice cubes. It was thick and I felt like I was having a shake.

I came home starved.......and I ate 4 oranges. I just couldn't stop eating them. Now I am going to make something substantial as I plan to be gone for awhile and am packing a lunch (small cooler) so I can stay full and hydrated. Today is going to be a great day.

Greco

06-05-2011, 04:40 AM

Hi Early Birds! Any folks up yet?!

Yesterday was a wonderful day of visits with family and friends and posting
intense music which I enjoy

The new juice experiment went very well adding the fresh green juice gave it
a real punch and I had much energy but Yellow Band I know what you mean

about getting up before the Sun then by 930pm or 10pm to call it a day.
At this point I cannot get up at 5am and I love watching the Sun come up.

This morning am having
banana 1 (two was too much for me except for a dessert)
apple
green powder
berry powder
tofu
flax oil

Yesterday sauteed onions oregano basil

cilantro sweet potatoes spinach broccoli

What I found interesting was that I didn't
miss meat or any refined carb like pasta

I love pasta and have a lot of it in my pantry
will have to give it to family friends neighbors
that can eat it

I'll eat spelt pasta which is an allergy-free pasta
for me and is delicious as well

Day before yesterday I had a bit of my jasmine
rice and I felt fogged out my head felt like it was
heavy funny I must have lived with that feeling
for years

This morning is my first morning without coffee
having green tea with lemon a bit of honey
and feeling alright

Running with a friend this morning not something
I normally do love running alone but this person
is pretty upbeat so know I'll enjoy it

That's it for me this morning have a good day
everyone and a great week

Greco

Dominique

06-05-2011, 05:58 AM

Hi Greco and all other Veggie lovers

I just had a cup of coffee.....

I saw where Diva posted a recipe for how to make iced coffee. I actually never knew how....gonna try that. I only drink one cup of caffeine a day. I have ton's of energy....and try to avoid adding *extra*.....it does affect me.

I eat a bananna every day (one) because it a) thickens my shake and b) is a wonderful source of potassium. But weight watchers only allows ww folks half a bananna a day. Not that I count calories.....but I am aware of sugar intake
because diabetes runs deep in my family and I want nothing to do with that.

I was going to suggest spelt to you, kumut is also good. Both are high in protein and fiber. I love the taste of both. Quinoia also comes in a pasta form
and in a farina form (like oatmeal)

I made my morning shake out of cottage cheese, almonds, flax seed and the remainder of the bagged spinach, diced celery and flax seeds. A few iced cubes.

I wonder why you use flax seed oil instead of the seeds?

Also, I know cottage cheese in a shake sounds gross.....but it isn't. I too, was surprised. Notice I did not add any whey.

Also, to folks who are just starting to experiment with this shake stuff, you may wonder why I dice my celery before tossing it into the blender.....(it's really trial and error) if I dice up, the smaller the better, the celery, the blender will shredd it into strings. Yuk, who wants to drinks strings. Same reason I pull the stems off off my baby spinach leafs. If I can puree it enough in the blender, I don't have to use a strainer bag.

Sometimes, I have no manners, and just drink right out of the blender jar. (ok, since I'm resorting to self disclosure this morning) I use a rubber spatula and scrape the blender jar and lick the *spoon* too. :phonegab:

See.....................I need nothing for more energy.

Have a good day all.

Greco

06-05-2011, 08:29 AM

Good morning

Yellow band hey enjoy your coffee I did for a long time. Have found that
I was so addicted to it that I had to have it and frankly I no longer want
to have to have anything

So far so good I was already having only two cups a day green juices and
the green tea this morning is helping and the run I'm sure

I meant to say in this morning's post that I cannot not get up at 5am
since I stopped eating meat and juicing veggies and fruit everyday

Am very glad its Summer as I make this transition thanks to "Earthlings" video
more changes then just physical ones as well

Also don't do refined sugar, a bit of raw organic honey, on this for awhile now
and cutting the fruit "sugar" with the green juice or powder

I like the flax oil because it helps make my smoothies creamier, and I also use
on salads so two for one I say

Spelt is delicious, quinoa, kamut (is new to me, thanks for the suggestion)

So have a great day everyone

off to hang-out in the Sun again!

Greco

Hi Greco and all other Veggie lovers

I just had a cup of coffee.....

I saw where Diva posted a recipe for how to make iced coffee. I actually never knew how....gonna try that. I only drink one cup of caffeine a day. I have ton's of energy....and try to avoid adding *extra*.....it does affect me.

I eat a bananna every day (one) because it a) thickens my shake and b) is a wonderful source of potassium. But weight watchers only allows ww folks half a bananna a day. Not that I count calories.....but I am aware of sugar intake
because diabetes runs deep in my family and I want nothing to do with that.

I was going to suggest spelt to you, kumut is also good. Both are high in protein and fiber. I love the taste of both. Quinoia also comes in a pasta form
and in a farina form (like oatmeal)

I made my morning shake out of cottage cheese, almonds, flax seed and the remainder of the bagged spinach, diced celery and flax seeds. A few iced cubes.

I wonder why you use flax seed oil instead of the seeds?

Also, I know cottage cheese in a shake sounds gross.....but it isn't. I too, was surprised. Notice I did not add any whey.

Also, to folks who are just starting to experiment with this shake stuff, you may wonder why I dice my celery before tossing it into the blender.....(it's really trial and error) if I dice up, the smaller the better, the celery, the blender will shredd it into strings. Yuk, who wants to drinks strings. Same reason I pull the stems off off my baby spinach leafs. If I can puree it enough in the blender, I don't have to use a strainer bag.

Sometimes, I have no manners, and just drink right out of the blender jar. (ok, since I'm resorting to self disclosure this morning) I use a rubber spatula and scrape the blender jar and lick the *spoon* too. :phonegab:

See.....................I need nothing for more energy.

Have a good day all.

Greco

06-07-2011, 07:17 PM

I have been taking my green smoothies to my office and they
give me energy the whole day

Green tea in a thermos no more coffee
Did have some withdrawal from the coffee
yesterday today none that I could tell
thank the Universe

Other changes: in my attitude
usually a pretty intense person
beginning to ride a gentler wave

This morning once again up before
the alarm clock

and watched the Sun come up over
the horizon a feeling of gratitude
welled up in me I really cannot
put it into words except to
say that I am grateful to be alive
healthy and having the opportunity
to create this new chapter in my
life.

Live food is a blessing
At an age when many people are
excited about retiring I'm looking
forward to whats next
I say this without judgment for
others
this is my path my life and I know
more then ever how very precious
life is my life is precious.

So in a way this is my prayer of thanks
to the Universe to Nature to the Earth.

Tonight slowing down the detox a bit
and had mozzarella cheese with tomatoes
basil olive oil and calming tea.

Have a lovely evening, Greco

Dominique

06-08-2011, 04:00 AM

That was a great post to read early in the morning Greco.

I too, try not to complain. Instead I prefer to focus on what I have.

Maybe my vision isn't what it used to be, but can still see those beautiful sun rises....

Maybe my car is ten years old, but at least I have a car.....

crummy food poisons you and the way you think. I'm convinced of that. In addition to the toxic foods, I try very hard to avoid the toxic people. OMG!
That can wear me down very quickly.

I make green tea in a mason jar while I am work. I put two bags in the jar, screw down the lid and sit it in the sun. Then when I come home, I have fresh tea (one for my evening drink and one for my thermos to go to work) it's concentrated so to speak in the mason jar.
I also buy the green tea in decaf, and almost always (i am a plain eater) no sweetner required.

I'm finally returning to normal after my too much sun stuff over the weekend. Thats good. I need to grocery shop and stock up with good things. I love grocery shopping ALMOST as much as I love clothes shopping.

Life is what you make of it. I prefer to enjoy my time here. I feel baddly for people who can't seem to find joy in life. I really do.

Well, Have a great day. thanks for the nice words.

Dominique

06-08-2011, 05:29 PM

Jackpot at the grocery store. More and more selection of veggies and fruits. I scored on a cantoloupe. I just made a dinner green drink, nothing different than I'd do for my morning shake.

A bananna
1/4 cantoloupe
a cup of unsweetened vanilla almond milk
finished the bagged spinach
frozen berries
cherries
flax seed
about 6 ice cubes

It was good!

Now, I cleaned up the cherries and froze them, I bought some kale (its important to change your greens around, different vitamins and minerals) if your new to kale, be forewarned it has a very distinct taste, so go easy on it at first. You can also substitute the almond milk for yogurt (yogurt has a little more protein). I love using the tops of celery in these green smoothies. If you find these are too bland, and you're tempted to sweeten them, use pineapple.
Lots of fiber in pineapple.

Fiber is a wonderful way to loose weight, not to mention, its good for you. Fruit and veggie shakes are fiber enriched already, you can add granola for more fiber. I'd experiment. You may not like the grittiness of the granola. Just keep in mind, if you are choking down these drinks, you most likely won't stick with this, so make them the way you like them and then start adding other things, your body will love you for this.

When I bring my treasures in from the stroe, I wash all of it and prepare (relatively speaking) so when it's 5 a.m. and my body is screaming feed me, I'm not cutting and cleaning a cantoloupe (for example) the fifteen minutes of time spent ahead of time is well worth it.

Enjoy the rest of your evening.......drink up!

ETA: I've noticed when I treat my body well, it rewards me with good sleep (I have a lifetime history of sleep issues) and when the two are working correctly, my coping skills are amazing. (serious!)

Greco

06-09-2011, 03:54 PM

Its the end of my week in one job and I am done.
I am tired, not physically have plenty of energy and
will go on tonight to my second job.

I am tired of the bs. To see so clearly how clients
self-sabotage, and support them through self-awakening
if ever, no judgment, its simply not my way to be
co-dependent even if I am in a "helping" profession.

My heart is simply tired tonight. So, for dinner
my new comfort foods:

sauteed fennel
garlic
sesame oil
portabello mushrooms
broccolli
carrots

and miso soup

have a good evening everyone, Greco

Dominique

06-09-2011, 04:22 PM

Yes, I juiced today........for sure every day at least once.
I had the tops of the celery, cherries, home made applesauce plain yogurt (a scoop of whey), some grated ginger root and a few ice cubes. Nothing to strain.

You know what else I am liking, I grabbed one at GNC, that coconut water. Its refreshing and if you look up coconut water, it's a wonderful detox.

It's so darn humid here again. That made the coconut water taste even better. Sometimes water all day gets boring. I drink an awful lot of water. I'm going to have to boil water and make some quinoia.

I had a spinach salad for dinner. Baby spinache, red onion, hard boiled egg whites. I squeezed lemon juice over it. All while I was making it, I was eating those cherries. Good thing I froze some. They never last long around me.

I'm afraid to eat cucumbers still (after all the food poisoning was blamed on cukes)

well, enough from me........whats juicing with you all?

Dominique

06-09-2011, 05:08 PM

:glasses:looking up miso soup

Maria

06-09-2011, 09:13 PM

1 large beet
3 cloves garlic (I'm a garlic bully)
3 carrots
1 small sweet potato
3 stalks celery
lots of ginger

Warm weather means daily juicing. To ease back into juicing, I use heavier (and sweeter) root vegetables. Because of the sugar content, I mix it up (root vegetables with above ground vegetables) after the first few juices.

Maria

06-09-2011, 09:17 PM

I read that cucumbers got a bad rap and it was actually bean sprouts that were to blame for the food poisoning outbreak.

Yes, I juiced today........for sure every day at least once.
I had the tops of the celery, cherries, home made applesauce plain yogurt (a scoop of whey), some grated ginger root and a few ice cubes. Nothing to strain.

You know what else I am liking, I grabbed one at GNC, that coconut water. Its refreshing and if you look up coconut water, it's a wonderful detox.

It's so darn humid here again. That made the coconut water taste even better. Sometimes water all day gets boring. I drink an awful lot of water. I'm going to have to boil water and make some quinoia.

I had a spinach salad for dinner. Baby spinache, red onion, hard boiled egg whites. I squeezed lemon juice over it. All while I was making it, I was eating those cherries. Good thing I froze some. They never last long around me.

I'm afraid to eat cucumbers still (after all the food poisoning was blamed on cukes)

well, enough from me........whats juicing with you all?

Dominique

06-10-2011, 03:56 AM

I read that cucumbers got a bad rap and it was actually bean sprouts that were to blame for the food poisoning outbreak.

Good to know! I grow my own bean sprouts in a window planter box, they are quick and easy. I always have them.

Sure makes me wonder how bean sprous were carrying that nasty disease, unless it was the soil....(uuugh, I don't want to think about that)

Thanks for the info.

Greco

06-10-2011, 06:31 AM

What a difference rest from negativity makes! The Sun was gorgeous this morning and I feel myself again

So this morning's juicing:

dandelion greens
lemon
kale
celery
apple

delicious! cool and energizing

BTW E.Coli comes from cow manure or other animal's manure

I just don't buy that sprouts and cucumbers contain manure
unless they're being washed with the contaminated water from
the factory farm next door

Off for a long hot run have a great day everyone!

Greco

Maria

06-10-2011, 07:42 AM

Hi there, Greco.

From what I've read, the e.coli was likely in the seeds.

If you google GMO and e.coli, there's lots of info.

3,000 people have been made ill and 30 have died from the outbreak in Germany.

Of course, If you grow your own, using trustworthy seed sources, no worries.

http://www.biofortified.org/2011/06/natural-gmos-part-86-the-parents-of-the-german-e-coli-germ-engaged-in-horizontal-gene-transfer/

Greco

06-10-2011, 02:49 PM

Key words you've given us Maria is GMO (genetically
modified organism and e. coli) so they've figured out a way to destroy Nature's most precious beginnings, the seed. Imagine that.

I won't get into it further here except to say that gmo's are present in our highly processed industrial food complex, here in the States they've gotten away with not labeling them so not the same in other countries ie., europe, asia, etc

What to do? Buy and eat organic whenever possible, and clean all veggies meats etc well before cooking.

One last thing to consider when researching these topics or any I would say is know who is giving you the info

Like, what do you think a gmo funded media would tell you?

Thanks Maria for your links for people to check out

Greco

Hi there, Greco.

From what I've read, the e.coli was likely in the seeds.

If you google GMO and e.coli, there's lots of info.

3,000 people have been made ill and 30 have died from the outbreak in Germany.

Of course, If you grow your own, using trustworthy seed sources, no worries.

http://www.biofortified.org/2011/06/natural-gmos-part-86-the-parents-of-the-german-e-coli-germ-engaged-in-horizontal-gene-transfer/

Greco

06-10-2011, 03:07 PM

FYI:

xz5mjkxua3w

one hour in-depth learning

Av6dx9yNiCA

sad but true

Greco

Greco

06-10-2011, 03:14 PM

yh8c9OUti4c&feature=related

The documentary "Food, Inc" for those interested

you can find it on youtube

Greco

Dominique

06-10-2011, 04:25 PM

I worked too long, didn't eat enough and have a low grade head ache.....

I have to whip up a green shake....be back shortly

Maria

06-10-2011, 04:57 PM

Re. Europe and GMOs -- I may be wrong about this but I read (in a "non-GMO funded" source I can't recall right now) that organic farms in Europe may purchase and use GMO seeds just as conventional farms do. So in practice, while the organic process may protect vegetables from acquiring topical e.coli, the seed may already be contaminated by GMO injection methods.

Food, Inc. is a great flick. Another good resource to look at is Michael Pollan's writing, especially Omnivore's Dilemma and In Defense of Food. He has lots of smart stuff to say about genetic engineering, the food industrial complex, it's origins in politics, what it's done to the American way of eating, and the havoc it's wreaked on our health. I really can't recommend his books enough.

Sorry for the derail-ishness.

I'd like to write more but I have to run while I'm still motivated.

Dominique

06-10-2011, 05:06 PM

Thats not a derail, thats great information that we (those that read this thread) would like to know about. Thank you for posting it.

Hope you had a great run.

Greco, did you havea great half day off?

Greco

06-10-2011, 05:45 PM

Today's long run was intense hot humid

I happen to do well in this type of heat
but not in running so late

In any case did my run with tons of H2O

then came home and made after work out
smoothie:

protein powder
berry powder
Kale
carrots
apple
lemon
tofu

Tonight having more H2O with lemon

Have a good evening everyone

Greco

Dominique

06-11-2011, 05:42 AM

I cooked quinoa, (chopped veggie infused) so I have some food to eat and take with me this week end. Will be living out of my small cooler again (if the weather cooperates) Heavy storms again last night, we are supposed to Dragon boat race at 10:00...we won't if the river is wicked.

Anyhow, on to all things green.

I made my base smoothie, that is always a bananna, and frozen berries of some sort and a few ice cubes. Plain yogurt or unsweetened almond milk. Today it was the almond milk. Today I used cilantro and I chopped a gala apple, skin and all (just not the core) I wanted the fiber.....and I added a spoonful of bee pollen. The shake was delicious.

Cilantro is slightly sweet. It's full of iron (but not constipating i/e like iron in a vitamin) and has anti inflamation qualities. B pollen. The oriental folks swear by this. In the powder form, not the vitamin. They claim its a super food. When you consider one bee will visit 240 plants gathering assorted pollens, then shed the pollen upon entering the bee's nest, thats how bee pollen is collected.....it is loaded with the B vitamins and is wonderful for your immunity. Now, I am allergic to Bee stings but am not allergic to B pollen. It's pricey but using it a teaspoon at a time.....it lasts a long time.
a teasoon will not add *grit* to your shake.

Just some info about things you may want to add to your shakes.

I made a shake to take with me for later. I put it into a stainless steel LLbean thermos a 10 ounce slim one. It's in the freezer right now, with out the lid. It will become slushy by the time I am ready to leave. I'll screw down the thermos plug and pack it with bottles of h20, also in freezer to be cold(er) common sense, I appologize if I am *preaching* (something I was once accused of some other place). So, getting to my point. I'll consume the thermos shake for lunch around noon.....They don't reccomend you pre make your shakes too far in advance. I'll eat the quinoa later in the afternoon with some cut up cantoloupe and an orange
that I sliced in 4 (just easier to eat while out playing)

Hope everyone has a great day......an extra wave to Greco who has to work all day!

Juice up folks, your body will love you for it.

YB

Greco

06-11-2011, 09:16 AM

Hi Veggie People,

Up this am at 4am I know early even for me

pre work out smoothie:

protein powder
banana
frozen strawberries
some green juice
frozen from yesterday

off I went to my run gray morning
humid running alone thankfully
felt really quiet this morning

ran as in a meditation
must have been the gray skies

back home H2O w/lemon

then about 8am post work out
smoothie:

banana
frozen spinach
berry powder
green veggie powder
Vit C
Vit D3
tofu

for lunch I'll have green juicy juice

kale
celery
dandelion greens
cilantro
lemon
fennel (a bit)

YB yes on the bee pollen and hope your races
go on though the weather doesn't look so hot
have a great time out there

preaching? naw, your just sharing some pretty
vital and terrific information keep it coming!

returning to work after this break

really I think I must find another career one
that is more about using my body like farming?

anyway this sedentary stuff is for the birds
and they're always flying so until I find something
different have to get back to my paperwork

Have a great day Veggie People, and you YB
Its great reading your posts

Greco

I cooked quinoa, (chopped veggie infused) so I have some food to eat and take with me this week end. Will be living out of my small cooler again (if the weather cooperates) Heavy storms again last night, we are supposed to Dragon boat race at 10:00...we won't if the river is wicked.

Anyhow, on to all things green.

I made my base smoothie, that is always a bananna, and frozen berries of some sort and a few ice cubes. Plain yogurt or unsweetened almond milk. Today it was the almond milk. Today I used cilantro and I chopped a gala apple, skin and all (just not the core) I wanted the fiber.....and I added a spoonful of bee pollen. The shake was delicious.

Cilantro is slightly sweet. It's full of iron (but not constipating i/e like iron in a vitamin) and has anti inflamation qualities. B pollen. The oriental folks swear by this. In the powder form, not the vitamin. They claim its a super food. When you consider one bee will visit 240 plants gathering assorted pollens, then shed the pollen upon entering the bee's nest, thats how bee pollen is collected.....it is loaded with the B vitamins and is wonderful for your immunity. Now, I am allergic to Bee stings but am not allergic to B pollen. It's pricey but using it a teaspoon at a time.....it lasts a long time.
a teasoon will not add *grit* to your shake.

Just some info about things you may want to add to your shakes.

I made a shake to take with me for later. I put it into a stainless steel LLbean thermos a 10 ounce slim one. It's in the freezer right now, with out the lid. It will become slushy by the time I am ready to leave. I'll screw down the thermos plug and pack it with bottles of h20, also in freezer to be cold(er) common sense, I appologize if I am *preaching* (something I was once accused of some other place). So, getting to my point. I'll consume the thermos shake for lunch around noon.....They don't reccomend you pre make your shakes too far in advance. I'll eat the quinoa later in the afternoon with some cut up cantoloupe and an orange
that I sliced in 4 (just easier to eat while out playing)

Hope everyone has a great day......an extra wave to Greco who has to work all day!

Juice up folks, your body will love you for it.

YB

nycfem

06-11-2011, 09:43 AM

greco (and others), where do you buy your powders and other items that are not fruit?

and: what equipment do you use to do your juicing?

If someone was coming from never having juiced (like me), what would any of you recommend as the basics to get started?

I have such a hard time starting new things and really need to get my mind around the idea that I can do it! :)

Greco

06-11-2011, 03:03 PM

nycfembbw,

I get my green veggie and berry powder both organic from the Vitamin Shoppe.
They have wide selection of brands. My blender I just got when
my cheapie stopped working remember it a black & decker blender and
not expensive I was able to get it on sale for 25. usually runs about 35.

So, as you can see the blender doesn't have to be expensive at all.
I do have a JLaLanne juicer which is still holding on but soon must
get a new one and will go for a champion which is a bit pricey
about 200. but will last a lifetime and does other things besides juice.

nyc, started this not too long ago and just jumped right in you can do it
as well anyone can

I get my organic veggies and fruit from my local health food store
or Trader Joe's though I do like to support local some things
like the walnuts(organic) I get at TJ's cheaper

I'm posting a video I think may help as well so here goes
go for it you can do it!

tpVwPTAYlMw&feature=related

she has many informative videos on youtube

enjoy and by the way Yellow Band does a lot of juicing with her blender
so I'm sure she'll have suggestions for you as well

enjoy

finally off, Greco

greco (and others), where do you buy your
powders and other items that are not fruit?

and: what equipment do you use to do your juicing?

If someone was coming from never having juiced (like me), what would any of you recommend as the basics to get started?

I have such a hard time starting new things and really need to get my mind around the idea that I can do it! :)

Dominique

06-11-2011, 03:07 PM

Jennifer, (hello)

I happened to have had a pretty powerful blender. I never bought a *juicer* I've been tempted, but always say, Why? my blender works just fine.

I started doing this just with good yogurt, the banannas that I prepeel and freeze (whey) but you don't have to as Linus explained. One day, I was out of whey, so I dumped cottage cheese in. Loved it. Next time I made that, I tossed in flax seeds. Tasted no different (but I knew flax seed was good) One day I became brave, and used the bananna, yogurt, some ice cubes, and flax seeds and bagged baby spinach. (i tore the stems off, but that's just me) It was great!

Celery, as I was trying to explain...can be stringy, so I try to pull the strings when I break a piece then dice up celery I am going to use so the blender will puliverize it and there won't be strings. This was how it all began for me. It's basically smoothies with some greens.

I am very lucky, In my shopping district, there is an oriental market. I get some things there. I also have picked up goodies at some of the super sized GNC's and then there is old faithful, the internet. If you have a whole paycheck store (whole foods) you can ask around in there, half of the staff at my local whole paycheck are raw dieters or juicers. They'll make some suggestions to you. I didn't stock the house in one shopping trip. I've been on my *raw* and juicing journey for years. So I have goodies to add. My refridgerator and freezer are stocked with some strange items. Just do what works for you. Live food makes you feel pretty darn good, but I still crave cookies:seeingstars:

Now, Some veggies don't all break down....beets, carrotts, thats why I suggested the paint strainer bags at home depot. I personally don't like chunky juice. So I dump it into a paint strainer bag and squeeze the juice out. It's just one more step....but worth it...(but thats down the road, first get used to a simple green juice) It's worth repeating this part. If you find you are choking (gagging) these drinks, juicing may not be for you. Eating raw has the same benifits. Juicing is alot faster, and your body will metabolize it much quicker. Do not ever eat bread while juicing or eating raw.......your stomache will ache.

Feel very free to ask us any questions, thats what this thread is for. I'm sure we all go about it a little differently.

Greco

06-12-2011, 06:37 AM

This am before heading out had green juicy juice:

dandelion
cilantro
kale
celery lots of celery
and a newbie
leeks

and about one half H2O to dilute
believe me you want to dilute these
green drinks or you'll fly off like a
rocket!

the leek was new and its powerful
next time will use a half of a half

so my run was exciting being fueled by
such potent Natue

I froze half and drank the other half
before heading out

green smoothie on return:

2 bananas
soy milk
H2O
green veggie powder
berry powder
flax oil great for hair
and skin too
Vit C 5,000mg
milk thistle
Vit D3

and I have to say it is delicious
feels comforting and soothing
after my long run this morning

thinking about many things
syncronicities, watching elders
walking fast, some jogging
still loving themselves enough
to enjoy moving their bodies
with activities they obviously
love it was 6 am on a Sunday
morning

I feel so delighted when I see
people that are living fully
vitally you can see the peace
in their eyes perhaps they
can see mine too

Yes it was a great run

Have a great Sunday, Greco

nycfem

06-12-2011, 06:54 AM

morning, greco! your post was like a poem, wonderful to read!

what is the vitamin D3 for? and when you mention vitamins, are these in powder form?

Greco

06-12-2011, 07:02 AM

Yes the Vit C is in powder form organic, strawberry flavored
I often have it just in H2O

D3 is the vit our bodies make naturally with the Sun but its
been so gray lately that I wanted to ensure I was still
getting it. With 15-30 mins in Sunlight in our face and arms
we make it naturally course I would recommend that in the
morning or after the Sun passes Noon where you live

enjoy your Sunday, Greco

morning, greco! your post was like a poem, wonderful to read!

what is the vitamin D3 for? and when you mention vitamins, are these in powder form?

Dominique

06-12-2011, 07:59 AM

If I may jump in here. A good multi vitamin should be all you need, unless you know you are in need of a little more help. You pee vitamins out. The best way to get vitamins is through food.

I know I am a high enery endorphine junkie. Endorphines can be positive or negative. (positive for me, because I'm so vain) so the B family is essential. (supplemental)

D-3 is a nice helper in areas that do not get sunshine frequently and especially in the winter (i/e seasonal depression). People who use total sun block may want to consider taking a d-3 supplement, similar to how plants need water and sunshine for osmosis, so does the human body.

I take GNC's womens ultra mega, and have since the beginning of time. But I recently read an article that rated centrum and Targets' Up and Up brand very high. Huge difference in the price too. I'm considering changing.

Redundant, try to get your vitamins from food. One orange is a third of your vitamin c requirement. In fact, mandarin oranges (the smaller ones)
one of those is half. Please do not drink store bought juice. Loaded with sugar. Eat the fruit instead.

Dominique

06-12-2011, 02:58 PM

I was thinking about this while I was the baseball game, why didn't I say this.....

Because you pee out your vitamins....I take mine at night. I don't usually get up in the middle of the night to go to the bathroom, so the few vitamins that I may take, get a chance to be absorbed longer......

ok, thats all for now.

DapperButch

06-12-2011, 06:15 PM

Ok, so I haven't read through this thread at all, so if there is another recipe posted, I don't know about it.

tf made this this weekend and it is freakin' fantastic. The best greek yogurt I have tasted. I added a teaspoon of Smuckers Red Raspberry Jam and it is perfect (but, if you like plain yogurt, it was great, as is!). She used cow's milk.

It is from kitchendaily.com

Homemade yogurt requires surprisingly little prep and keeps in the fridge for a month.

Ingredients:
1 quart(s) whole goat's, sheep's or cow's milk
2 tablespoon(s) plain full-fat yogurt, with live active cultures

Serves: 8

Directions:
1. Spoon 2 tablespoons of milk into a bowl and stir in the yogurt.

2. In a saucepan, bring the remaining milk to a boil. Let stand off the heat without stirring, until it registers 100° on an instant-read thermometer, about 15 minutes; a skin will form on the surface.

3. Using a table knife, make a small opening in the skin and carefully pour the yogurt mixture into the milk in the saucepan. Cover the pot with a kitchen towel and transfer to an oven. Turn the light on and close the oven door. Let stand for 16 hours.

4. Using a skimmer or slotted spoon, lift off the skin and discard it. Carefully ladle the yogurt into a sieve lined with a double layer of cheesecloth and refrigerate until much of the whey is drained and the yogurt is thick, at least 4 hours. Transfer the yogurt to a bowl and serve.

Dominique

06-13-2011, 05:03 AM

I had food this morning (bunny food) but still good.

I had nice big arrugola leaves. Arrugola is slightly peppery and mildly bitter
(to me) but the leaves are big and are pretty flat, so I use them as wraps.

I smeared roasted red pepper hummus (that I made out of chic peas and red peppers) that I roasted on the burners of the stove, simple, just a little messy.....then I put the window box bean sprouts/ these ones are exotic sprouts. They take 10 days to grow, so I grow them in a seperate planter and they only last 4 days, so i"ll be eating them for the next 4 days. Anyhow, the exotic sprouts are garlic, leak and onion. MMM right(?)
tons of protein and fiber in this. And refreshing and crunchy. I ate one. Drank a glass of water.......and thought, I want another one....so low in calories (NOT that I count calories) I had another and now I feel satisfied. I've packed enough for two for lunch and a chopped up mango for snack (mid morning and mid afternoon) . I don't pre make the wrap, I make them as I eat them. It's just a bunch of baggies or containers if you prefer.

Hmmm. Remember to be good to your body. It will love you for it!

DapperButch

06-13-2011, 11:04 AM

morning, greco! your post was like a poem, wonderful to read!

what is the vitamin D3 for? and when you mention vitamins, are these in powder form?

Besides what greco and Yellow band said about Vit D, it also helps your body absorb calcium. That is why many calcium tablets come with D now.

If I may jump in here. A good multi vitamin should be all you need, unless you know you are in need of a little more help. You pee vitamins out. The best way to get vitamins is through food.

I know I am a high enery endorphine junkie. Endorphines can be positive or negative. (positive for me, because I'm so vain) so the B family is essential. (supplemental)

D-3 is a nice helper in areas that do not get sunshine frequently and especially in the winter (i/e seasonal depression). People who use total sun block may want to consider taking a d-3 supplement, similar to how plants need water and sunshine for osmosis, so does the human body.

I take GNC's womens ultra mega, and have since the beginning of time. But I recently read an article that rated centrum and Targets' Up and Up brand very high. Huge difference in the price too. I'm considering changing.

Redundant, try to get your vitamins from food. One orange is a third of your vitamin c requirement. In fact, mandarin oranges (the smaller ones)
one of those is half. Please do not drink store bought juice. Loaded with sugar. Eat the fruit instead.

When I was on chemo this winter I took B complex to help with my immune system. As some of you might not know, chemo really knocks down the immune system. I did not have one single sniffle this winter even with being in a small office 9 hours a day and with the door shut with people who had colds and other illnesses, at any given time.

The brand that I used was through Shaklee. I chose this brand due to reading about the B vitamins that are supposedly best for the immune system per this book I was reading on cancer). Shaklee was the first comany that I found that had all of the B Vitamins suggested in one pill. The good thing about B Vitamins is that they are excreted through urine, so you don't need to worry about taking too much of any one B Vitamin.

Hope it is ok I am jumping in on this discussion.

Dominique

06-13-2011, 12:21 PM

Hope it is ok I am jumping in on this discussion.

Absolutely! We learn from one another. Thanks for *jumping in*.

I'm going to try the yogurt suggestion! Essentially, it's growing your own....live cultures are the key.

Greco

06-13-2011, 03:26 PM

Welcome DapperButch I'm pretty new here myself
have read the thread and learned a lot about eating vegetarian
and vegan

Lots of encouragement from the people here as well, so
welcome share all you'd like we could all use new
information

Today new experiment smoothie: see nycfembbw
its fun to experiment with these smoothies

2 bananas = base
2apples first time
frozen green juicy juice
from yesterday

a bit of soymilk=silk
H2O
flax oil
Vit C 5,000mg
Milk thistle

delicious experiment successful

tonight will sauteed some broccolli
with sweet potatoes, garlic, onions

My body is losing weight though that
is not why I'm vegan now My body is
doing its thing and its good feel clear
strong light on my running feet

time for dinner until later or in the morning

enjoy your evening, Greco

nycfem

06-13-2011, 06:23 PM

BB and I just ordered the Kitchen Aid 5 speed blender from JC Penny (we had a coupon, woo hoo). Can't wait to break it in :)

Greco

06-14-2011, 05:01 AM

Gratitude is what I felt this morning as I walked to
the gym

grateful I can walk see hear smell taste
grateful I can sense feel love give love
grateful the gorgeous colors of flowers
are all exploding/blossoming out
grateful for well I could go on and on

grateful for a chance to create this
new chapter in my life grateful so
eternally grateful for all the beauty
and grace of love that I was
embraced by before and though
it has ended here I take with me
all the best from it

yes grateful for the ability to be
grateful

May the Sun warm all of you today
with its rays of good health, and
passion for life

This morning's smoothie

bananas
apples
lemon
green juice
protein powder
Vit C
flax oil
Vit D3

taking walnuts that I soaked overnight
w/raisins to work for a snack

for work:
green juicy juice

enjoy your day everyone,

Greco

Dominique

06-14-2011, 03:18 PM

BB and I just ordered the Kitchen Aid 5 speed blender from JC Penny (we had a coupon, woo hoo). Can't wait to break it in :)

I love my blender (hope you do too Jenn) I'm one of those people who keep my counters uncluttered. But the blender is always out!

Its a nothing special blender, I bought it at Sam's I bet ten years ago. It's pretty industrial looking (commercial) what ever word, I think you know what I mean. I'm sure thats why I bought it.

Greco, how are you liking apples in your juice? Better than you thought ha?

I will finish off the special sprouts tonight.

I have two rooms that get southern exposure. Nice big double hung windows in there. A friend suggested I hang shelves in the window framing and plant herbs and what not in these plantar boxes. After I got over the heart attack from some one suggesting I put holes in the wall, It turned out to be a great idea......I rotate the window boxes each time I water.
Hence fresh herbs on hand and always bean sprouts.

Greco

06-14-2011, 06:20 PM

Hey Veggie People,

nyc hows the new juicer? YB, actually the apples gave it a clean flavor,
sweet, and a bit tart very refreshing. So you love your blender. I was
actually thinking of naming mine! smiling

so interesting night so far, dinner?

sauteed spinach, sweet potatoes, onions, garlic
w/slice of Ezekiel bread

tea

Have a good night, Greco

I love my blender (hope you do too Jenn) I'm one of those people who keep my counters uncluttered. But the blender is always out!

Its a nothing special blender, I bought it at Sam's I bet ten years ago. It's pretty industrial looking (commercial) what ever word, I think you know what I mean. I'm sure thats why I bought it.

Greco, how are you liking apples in your juice? Better than you thought ha?

I will finish off the special sprouts tonight.

I have two rooms that get southern exposure. Nice big double hung windows in there. A friend suggested I hang shelves in the window framing and plant herbs and what not in these plantar boxes. After I got over the heart attack from some one suggesting I put holes in the wall, It turned out to be a great idea......I rotate the window boxes each time I water.
Hence fresh herbs on hand and always bean sprouts.

Greco

06-15-2011, 03:59 AM

working at home this morning missed my walk
to the gym but the Sunrise was gorgeous
and reminded me of what is truly important
in this life.

green smoothie for breakfast:

bananas
apples
spinach

green juice powder
berry powder
aloe vera

a bit of soy milk
H20

last night green juice from

kale
celery
cilantro
leeks a half of a half

fueled my night's work

This morning's cool sunny

have a nice day veggie people

Greco

Greco

06-15-2011, 09:59 AM

Break time sometimes the vital life force of
green leafy veggies feels like this in my body

GtvQm10qHO4

everything translates into life if I let it

green = vital life force = creativity = music = Glass = violins =

Yo Yo Ma = cello = smiling

Have a great afternoon friends, Greco

Dominique

06-15-2011, 04:21 PM

That was nice. Eating right, does help you achieve balance in your life. It gets you back to your inner wisdoms. I'm worth it.

Thank you for sharing Yo Yo Ma with us./ YB

Greco

06-15-2011, 05:18 PM

Don't mention it YB, you know I love music and green juices

Anyway, here's a link to a new non-profit green website. I listen to this
lady on Sunday's on the computer tons of interviews and incredible latest
information for live food people so check it out

http://responsibleeatingandliving.com/

Have a lovely evening everyone, Greco

That was nice. Eating right, does help you achieve balance in your life. It gets you back to your inner wisdoms. I'm worth it.

Thank you for sharing Yo Yo Ma with us./ YB

Greco

06-16-2011, 05:48 AM

chemtrails not withstanding the Sun was up and out in full force
this morning

my run was meditative I am grateful for the Sun

breakfast smoothie as post work out:

bananas
apples
cranberries (found organic ones)

protein powder
green veggie powder
flax oil
Vit C
a bit of soy milk
H2O

last evening heard an incredible interview with John Robbins the heir
to the Baskin & Robbins company. Its found on the responsible eating
living website I posted the link to it on my last post last evening.

Have a terrific day everyone, Greco

Greco

06-17-2011, 06:32 AM

Short run this morning getting hot now

green smoothie

bananas
cranberries
spinach
a bit of soy milk
H2O

wanted to keep it simple this morning
and it was tasty

Have a great day everyone, Greco

Dominique

06-17-2011, 06:46 AM

My breakfast jump start was not much different that Grecos, except I used frozen berries and ice cubes, everything else was the same.

I was just outside watering the garden...soon i'll be thinning it. Going into work a little later today, have a Dr. appt this morning.....(just a check up)
It's impossible to get 8 a.m. appointments unless you book them 6 months in advance, or so it seems.

It's awfully quiet in this neigborhood in the mornings now. Then I rememered, the kids are finished with school, so they sleep until at least 11 a.m. (LOL) I'll have to keep that in mind before running any lawn mowers or weed wackers, wouldn't want them paying me back!!!

Went out on a happy hour kayak cruise.(last evening) That was kind of kool. (1 drink limit) anyhow, we went to a marina, they treated us very well, and we paddeled back. 20 people and two guides. Not alot of motorized boats on the water, but many various types of rowers. I saw crew teams, dragon boats, recreational kayakers (us of course) it's nice to see people getting outside and being active.

OK, have a great friday. Be good to yourself, your body will love you for it!

Greco

06-17-2011, 02:19 PM

Now that's amazing YB Yes, great minds do think alike! smiling

Alright tonight

sauteed in grape seed oil

spinach cilantro garlic

green chilies onions

with avocado/cucumber
salad

tea

a side note * I shopped for

tomorrow's juicing and meals

and it was so cheap I had to

do a double take

saving money buying food
is terrific

YB, I noticed the grapes are
in as well as papaya!

Have a good evening Veg Folks

Greco

My breakfast jump start was not much different that Grecos, except I used frozen berries and ice cubes, everything else was the same.

I was just outside watering the garden...soon i'll be thinning it. Going into work a little later today, have a Dr. appt this morning.....(just a check up)
It's impossible to get 8 a.m. appointments unless you book them 6 months in advance, or so it seems.

It's awfully quiet in this neigborhood in the mornings now. Then I rememered, the kids are finished with school, so they sleep until at least 11 a.m. (LOL) I'll have to keep that in mind before running any lawn mowers or weed wackers, wouldn't want them paying me back!!!

Went out on a happy hour kayak cruise.(last evening) That was kind of kool. (1 drink limit) anyhow, we went to a marina, they treated us very well, and we paddeled back. 20 people and two guides. Not alot of motorized boats on the water, but many various types of rowers. I saw crew teams, dragon boats, recreational kayakers (us of course) it's nice to see people getting outside and being active.

OK, have a great friday. Be good to yourself, your body will love you for it!

Dominique

06-19-2011, 09:54 AM

I bought a pretty big watermellon at the farmers market yesterday. I was on my bicycle. So I brought it home in the femme basket. Darn Bicycle was impossible to steer.

The mellon was delicious. I'd say it was semi seedless. So it was in my morning smoothie with frozen bananna, celery tops (did you ever see anyone salt their water melon?) thats why I picked celery tops, and about half a cup of spinach and some grapes.

Grapes are very easy to freeze and they make a wonderful lunch treat. (they are excellent for your heart) While they are frozen, I toss them into my thermos jar, and take them with me. When I am ready to eat them, they are very chilled, but not frozen, and extremely refreshing. A perfect treat on a hot summer day. They are in season now, and pretty inexpensive. I wash and rinse mine, then let them sit out over night on a clean dish towel to be sure the h20 is off of them and then I put them into the freezer in a zip lock bag, right on the stems. It's that simple. I buy way more than I need every week that they are in season, as they freeze well. Mark your freezer bag accordingly, and rotate your grapes. You'll see them for about 4 weeks. But this way you'll have delicious grapes all summer.

I put a scoop of the B pollen in the smoothie and it was very good. Honestly, as long as a bananna is in the smoothie, I've never had a smoothie I didn't like.

Have a nice day, remember to be good to your body....it"ll thank you for it!

Greco

06-19-2011, 04:43 PM

YB,

Great idea to freeze the grapes! Your right it would give me these wonderful fruit for the Summer.

And glad to hear you enjoyed the mellon. I will get watermelon later in the Summer, am preparing to do a watermelon fast late in the Summer when I get back probably in early Sept before the Equinox.

Another night of working, have my green juice and green smoothie to see me through smiling.

I love that you use your bicycle for your transportation btw.

And I agree, the better I treat my body, the better it is treating me.

loving life, and veggies, Greco

I bought a pretty big watermellon at the farmers market yesterday. I was on my bicycle. So I brought it home in the femme basket. Darn Bicycle was impossible to steer.

The mellon was delicious. I'd say it was semi seedless. So it was in my morning smoothie with frozen bananna, celery tops (did you ever see anyone salt their water melon?) thats why I picked celery tops, and about half a cup of spinach and some grapes.

Grapes are very easy to freeze and they make a wonderful lunch treat. (they are excellent for your heart) While they are frozen, I toss them into my thermos jar, and take them with me. When I am ready to eat them, they are very chilled, but not frozen, and extremely refreshing. A perfect treat on a hot summer day. They are in season now, and pretty inexpensive. I wash and rinse mine, then let them sit out over night on a clean dish towel to be sure the h20 is off of them and then I put them into the freezer in a zip lock bag, right on the stems. It's that simple. I buy way more than I need every week that they are in season, as they freeze well. Mark your freezer bag accordingly, and rotate your grapes. You'll see them for about 4 weeks. But this way you'll have delicious grapes all summer.

I put a scoop of the B pollen in the smoothie and it was very good. Honestly, as long as a bananna is in the smoothie, I've never had a smoothie I didn't like.

Have a nice day, remember to be good to your body....it"ll thank you for it!

Dominique

06-19-2011, 05:10 PM

It's a little game I play, see how long I can go before I have to buy gas for the car. I'm a tree hugger you know. My father used to say I was born riding a bicycle. We lived in Green Acres when I was growing up and I would just hop on my bicycle and go where ever it was I wanted to go.....this caused the old man grief, and many times he'd come get me in his pick truck and *yak* at me the whole way home about the dangers....(you know, that stuff that is written in every parental hand book) I just ignored him and the next day, was out on my bike someplace......I had to have the bicycle home when the street lights came on. NO Exceptions on that one.

I live in a city that has made tremendous strides to become bicycle friendly (I was part of the advocating) so anyhow, I ride my cargo bicycle
all the time. It's the one that pulls my kayak. Bicycle riding is also very good for you. In fact, I was just trying to do things with my hair because I hate helmet head. I'm trying head bands.....I'm letting all the layers of my hair grow out:blink:, seems like its taking forever.......Also, I refuse to pay to park, another one of my pet peeves. Bicycles park free and cars cost 25 dollars a work day......

Well most likely too much info for a vegatarian thread......but once I get started......next i'll be telling you about how awful the pirates played in Cleveland. The Tribe walked all over us. I've revoked Overbays get out of jail card, i'm going to to the Pirate page when I am finished here and start my bandwagon about getting rid of him........he is awful!

I heard that watermellon was good for the kidneys, but had a diabetic (white tigress) tell me it's not good for a diabetic, and diabetes and kidneys usually suffer together......so not sure about that. I know I sure like it, but I will not eat it non stop all summer. I did get this one now, and will get one near rthe end of summer that is grown locally. I replanted my special bean sprouts today......and chopped veggies to make quinoa, and the only other kitchen thing i did all day was make hummus from pinto beans. This time I make garlic.

It was humid like a sauna here, and over cast and grey, but no rain yet.
The weather man keeps saying its coming.

Greco

06-19-2011, 05:40 PM

YB your in a city of intelligent people to understand the importance of making room for bikes.

a quick side note * am listening to a radio show that talks about soy, and how soy is being GMO'ed. So, buy and use only soy labeled as organic and/or non-genetically modified.

I use tofu and use the organic soy only, I don't want any other gene but the soybean in my tofu thank you very much.

Have a great Sunday evening everyone, Greco

Greco

06-20-2011, 05:44 PM

green smoothie to work today:

bananas
walnuts
spinach
almond milk

Vit C
flax oil
H2O

kept me going all day and it was
a long day

tonight had

spelt pita bread
portobello mushroom sauteed

chickpea hummus
avocado
red leaf lettuce
a bit of olive oil
and lemon

delicious!

Have a good dinner everyone, Greco

Dominique

06-20-2011, 06:01 PM

LOL, I just had hummus, about half a bowl full..........

Geeze, I'm going to start pushing my green smoothies on the Pirates Greco, they are getting beat up again...7-0 top of second inning.

Walnuts are a nice protein and a good fat for your heart......

I used to drop a few into my oatmeal when I ate cooked food.

What time did your day start? I made it to the gym by 6:10....10 min later than I like too......I was ironing my clothes for work and became obsessed with a few wrinkles.......spray starch to the rescue. Then I fold everything very neatly and pack it in my panniers for my bicycle, so I can get dressed at work. I change clothes alot (with riding a bicycle almost every place I go).........I also have what I call the emergency clothes, for just in case....
it's just a plain short sleeve jersey (don't call it a T shirt) totally unwrinkleable clam diggers and a pair of shoes to go with it......it will work for most occasions, and it's just in case. Its inside a kayak wet bag, that way it never gets wet.

I dropped my pretty old, but perfect sized cooler today. I washed it out and had it hanging out on my second story deck and I went to get it and sort of hit it, and it bounced on the driveway....~SPLAT~. Bummer.

Sorry your day was Long. Thursdays are really long for me.

Greco

06-20-2011, 06:24 PM

Hey YB,

Let's give some of that green smoothie to Lebron James too!

Yeah, the Pirates could use it...hope they can turn it around
soon

day was long because I worked all night then all day

fueled by green smoothie green juice then had a tasty dinner

off to bed soon

I admire that you ride to the gym I walk over mostly then
back home for a shower and dress for work except today no gym

Now tomorrow I must sweat, love to sweat running on the tread
or elliptical then 30 mins of weights 3x's a week (the weights)

sweat is great for the skin I flush a bit but my favorite part is
the sweat in the early morning gym is full of movement lovers

meaning its not too full but full of people that love themselves
enough to get there before work

working out in the morning is delicious.

Alright, think I'm getting carried away now

have a great evening, Greco (missing sweat tonight) smiling

LOL, I just had hummus, about half a bowl full..........

Geeze, I'm going to start pushing my green smoothies on the Pirates Greco, they are getting beat up again...7-0 top of second inning.

Walnuts are a nice protein and a good fat for your heart......

I used to drop a few into my oatmeal when I ate cooked food.

What time did your day start? I made it to the gym by 6:10....10 min later than I like too......I was ironing my clothes for work and became obsessed with a few wrinkles.......spray starch to the rescue. Then I fold everything very neatly and pack it in my panniers for my bicycle, so I can get dressed at work. I change clothes alot (with riding a bicycle almost every place I go).........I also have what I call the emergency clothes, for just in case....
it's just a plain short sleeve jersey (don't call it a T shirt) totally unwrinkleable clam diggers and a pair of shoes to go with it......it will work for most occasions, and it's just in case. Its inside a kayak wet bag, that way it never gets wet.

I dropped my pretty old, but perfect sized cooler today. I washed it out and had it hanging out on my second story deck and I went to get it and sort of hit it, and it bounced on the driveway....~SPLAT~. Bummer.

Sorry your day was Long. Thursdays are really long for me.

Dominique

06-20-2011, 06:51 PM

Dominique

06-21-2011, 04:51 PM

I always have a mason jar of concentrated sun tea (green/decafe) baking on the deck. Tonight when I came home and poured myself my concentrated tea over too much ice....(that evens out the balance)
I thought....I may as well make my dinner too....so I dumped my beverage into the blender and added more ice. And another cup of the tea concentrate. Then I added a handful of spinach and blended it like crazy. Then I poured it, over ice and I squeezed some lemon and some lime into it. Delicious, and once again.....no kitchen mess.

Very refreshing. Green tea plus some . I took my vitamins
for the night. (womans ultra mega and b complex) I'm going to bed soon.

Hot and humid here today. Welcome summer!

Greco

06-21-2011, 04:56 PM

YB,

Sounds great! no I'm not Tony the tiger smiling

Really sounds like something I will try green tea and lime Mmmm

Happy Summer!

Greco

I always have a mason jar of concentrated sun tea (green/decafe) baking on the deck. Tonight when I came home and poured myself my concentrated tea over too much ice....(that evens out the balance)
I thought....I may as well make my dinner too....so I dumped my beverage into the blender and added more ice. And another cup of the tea concentrate. Then I added a handful of spinach and blended it like crazy. Then I poured it, over ice and I squeezed some lemon and some lime into it. Delicious, and once again.....no kitchen mess.

Very refreshing. Green tea plus some . I took my vitamins
for the night. (womans ultra mega and b complex) I'm going to bed soon.

Hot and humid here today. Welcome summer!

Bella~Vita

06-21-2011, 05:32 PM

I been reading the posts here and I'm very impressed. I want to eat healthy but need some help getting started. I have no clue to where to buy any of this stuff to prepare , how does one get started without getting too overwhelmed?:praying:

Bella~Vita

06-21-2011, 06:58 PM

How often do u rotate ur greens? And what ones are better to start off for us beginners...

Dominique

06-22-2011, 04:35 AM

Hi Kat, welcome to the thread.....

I don't exactly rotate my greens. I use them until they are gone. You just buy small quanities at first.

Jennifer (scroll down) is also just starting out. This is really easy to do. I use my blender.

If I was to offer a suggestion for basic, I'd say start with spinach, sugar free apple sauce (with or with out cinnamon)bananna's, frozen berries (any kind, blue berries if you can find them BUT ALL BERRIES ARE GOOD), and good yougurt. (I use the one with the big number 7 on it, and I use plain). I don't use low fat, becuase you need a little bit of fat in your diet..

This is basic! And once you master this, you can add on as you go along.

I put a glob of yougurt into the blender (I'm not big on measuring) I just dump. and another splash of the applesauce. (later you will use applesauce you'll make your self, or just use whole apples with the cores removed)
Always use a whole bananna. (When I buy my bananna's, I peel them ahead of time,put one bananna into a cheap ole flip top sandwich baggie, and freeze the banannas) add some berries a hand full of bagged spinach
and either water or ice cubes and turn the blender on for about a minute. The sound will change dramatically when its ready for you! It's that simple.
You'll be shocked how delicious this is. The more you do it, the more you
be willing to experiment. There are good tips in here (posted) for other things to make simple smoothies. You can accumulate as you go along.
If you like the shakes, you will.

I always have spinach, celery, cilantro.....and i grow bean sprouts in 4 window boxes..... I strongly recommend b complex powder.....but if you take a b vitamin, for now that will work.

Just jump in here, and follow along, we'll help you as you go.

You will notice I posted, any smoothie I have concockted that had a bananna in it, I liked. Don't be afraid to experiment. Fresh food completely changes your metabolism.

tantalizingfemme

06-25-2011, 04:42 PM

I am vegan and just started making quinoa...

Does anyone have recipes that they use and really enjoy, using quinoa? I made it and seasoned it a little, thinking it would be like a rice/grain flavor and... by the fourth bite, all I could think of when I was eating it was that I had a mouthful of raw portabella mushroom. I don't even know why I associate that with quinoa, but I had a really hard time finishing it.

Thanks!

Dominique

06-25-2011, 09:52 PM

Hi Nina,

I eat Quiona, I swear, every day.....somehow, some way. It's loaded wwith protein and magnesium. Besides that, it will absorb any flavor of anything you cook it with. I stuff peppers with it, I use it in chili, Have tossed it in pasta sauce, I make cold salads with it, I eat it plain.....it's use is endless once you learn to cook it. It's very simple.

I run it through a strainer with running water, what falls out, I don't want. Then, I cook it just like rice. One part Quiona, two parts H20. I wait until the water is boiling, dump in the Quiona and get it back up to a boil, then I reduce the heat half way and fluff/stir with a fork until all of the water is absorbed. This is also a great way to use up any extra veggies you have in fridge, just dice them up and toss them into that water as the water is reducing. It really is that simple. Piece of advice. I buy from the bulk bins too. Put your quiona into the freezer for over night, since it is a grain, it may attract mill worms (sorry it's just part of life) frezzer will kill off any potential for that happening. Enjoy!!!

Oh, if you suffer from migraines, this is a must for your diet....it's better than fever few.

Hope this helps some....or be more specific what you need help with ok?

ETA I POSTED THIS ABOIUT A MONTH AGO TO NINA

Dominique

06-25-2011, 09:57 PM

I eat Quiona, I swear, every day.....somehow, some way. It's loaded wwith protein and magnesium. Besides that, it will absorb any flavor of anything you cook it with. I stuff peppers with it, I use it in chili, Have tossed it in pasta sauce, I make cold salads with it, I eat it plain.....it's use is endless once you learn to cook it. It's very simple.

I run it through a strainer with running water, what falls out, I don't want. Then, I cook it just like rice. One part Quiona, two parts H20. I wait until the water is boiling, dump in the Quiona and get it back up to a boil, then I reduce the heat half way and fluff/stir with a fork until all of the water is absorbed. This is also a great way to use up any extra veggies you have in fridge, just dice them up and toss them into that water as the water is reducing. It really is that simple. Piece of advice. I buy from the bulk bins too. Put your quiona into the freezer for over night, since it is a grain, it may attract mill worms (sorry it's just part of life) frezzer will kill off any potential for that happening. Enjoy!!!

Oh, if you suffer from migraines, this is a must for your diet....it's better than fever few.

I posted this about a month ago. Hope it helps you, if not, let me know

Bella~Vita

06-25-2011, 10:08 PM

Dominique

06-26-2011, 05:30 AM

YB thanks so much ... how often or how many times a day do you drink these and do u eat regular food? I'm seriously wanted to change my bad eating habits. Today I had a blueberry & Banana and h2o with ice from the blender. Yum

That is an excellent start! Congratulations. The bananna (and remember, I always have at least one in every shake I make) will make it thicker, tastier and keep the ingrediants blended together i/e you won't see seperation. You needed a little protein in that shake. (a teasoon of peanut butter would have been perfect), or drop in some almonds or walnuts or unsalted cashews (YUM). Try to view the shake as the food pyramid. But you did great, and I'm proud of you for even trying! The peanut butter or the nuts will be perfect for now. (peanut butter and bananna's are to die for!)

I drink at least one every day (with greens in it) I like to drink two, and some food usually for my snacks and lunch.
But I try really hard to eat a raw diet. Quinoa is the exception, as it does get boiled. Gee, what a wonderful source of protein.

Have you ever used whey protein? Just asking, I am 5 foot 5 and I weigh 130 pounds, and I need 70 grams of protein a day. I rely on they whey isolate to help me get 26 grams of the protein. True, it is used by athletic people for muscle recovery, but it is a wonder source of branch chain amino acids, impossible to get from a supplement, and your body needs it. I usually put it into my morning shake....(but I do my gym work out in the morning).

Keep coming back. Glad to give you tips. Your post made me smile.

Greco

06-26-2011, 07:23 AM

Morning YB, everyone,

YB great sharing with the new folks on the thread...Kat, remember to watch the beginners video I suggested its easy and full of information as well.

For folks that may be allergic to dairy, as I am, there are dairy free protein powders, organic, and green veggie powders as well also organic.

Well, I'm far from home and am having a wonderful time with very loving kids that, guess what?! They love green smoothies! Really smart kids too, taking me shopping to their favorite health food store smiling. What a great surprise...one of the kids won't touch meat imagine that...sharp sharp kids.

So, this morning's smoothie, everything is Organic folks unless mentioned otherwise...

bananas (of course for creamy sweet )

blueberries

spinach

walnuts

protein powder

a bit of soy milk (Silk brand)

H2O/Ice

simple, and delicious

enjoy your Sunday folks, Greco

Okiebug61

06-26-2011, 08:54 AM

Dominique

06-26-2011, 09:03 AM

Smashing the Chickpeas is a little time consuming but it's well worth it. When I make this for lunch most people think it looks like tuna salad.

Vegetarian Chickpea Sandwich Filling

Ingredients

1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/2 onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed

Hi Okie.....thanks for posting this. I hate mayo (yuk) and I make something very similar to this and use plain yogurt. I sprinkle mrs dash into it too....

Also, your right about smashing the beans, I use a submersion blender (if you have one)......you can use chick peas too.....(I keep cans of them around for when I am in a hurry, and just rinse them because of the sodium, but some people may not mind the sodium) I have served this with the yogurt, and never said it wasn't mayo and no one questioned it, they just ate it. Dill weed is very tasty on a bland bean like chick or garbanzo......now you are aking me hungry!
salt and pepper to taste

Directions

Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Nutritional Information open nutritional information

Amount Per Serving Calories: 259 | Total Fat: 5.8g | Cholesterol: 2mg

sorry, typing with out my bifocals on this phone, Magoo can't effen see.