This blog is to update you on my latest endeavors and to share another plant-based recipe with you. I have been busy of late which is why I haven’t been posting much. Time just slips away. Watch the video for more info on that. Now, time for another installment of the salad in a jar series. This one is a made with roasted veggies, chickpeas and tofu. I have included a link to the recipe below, but I have also included my version which is enough to fill 5 jars so you have lunch or dinner for a week. CLICK HERE for the link to the recipe. Mine is below. Dressing about 1/2 cup hummus juice from 1/2 a lemon garlic/potato sauce (optional — I got mine from a local Mediterranean restaurant — or just add a garlic clove or 2 if you want that garlicy flavor) 1 tablespoon olive oil 1 teaspoon dried thyme… Read More
Well, time to test the 3rd jar salad — a crunchy Thai salad. The process was pretty much the same as the other two. You will notice I had to add some water to the dressing because it was way too thick to shake and mix it up. Adding the water definitely helped. It also helped reduce the saltiness of the soy sauce. Below is the video (my mom was helping me today — thanks mom!) and recipe. Bon Appetit! CRUNCH THAI SALAD Dressing 1 tbsp. peanut butter 1 tbsp. soy sauce (I recommend non-GMO tamari instead with low sodium) It called for 1/2 tsp. sriracha — I’m not a fan of heat so I omitted this ingredient Salad — I found it easiest just to chop about a 1 cup of each for 5 jars. Add more or less as needed. Cabbage, chopped Broccoli, broken up red pepper, chopped Chives (fresh), chopped Carrot,… Read More
This is the 2nd installment of the salad in a jar taste tests. This one passes with flying colors! Super yummy and fresh even after several days in the fridge. With the recipe below, I filled 5 pint jars about 3/4 full. I simply put each layer in all five jars at the same time to make sure all amounts were equal. Most amounts of chopped veggies were approximate. I simply chopped them up in a pile and added them to the jars until I ran out of the veggie. I did end up halving a few more tomatoes because I didn’t have enough. Just eyeball it. This one was much easier to shake because I had left room at the top this time — extremely important! Here is my video, followed by the recipe. Please let me know if you liked this recipe. Mediterranean Lentil Salad in a Jar DRESSING 1/2 cup olive oil… Read More
I saw this on Facebook and it looked so good I had to try it. These layered salads are in mason jars which means no waste is created after we are done eating them. I love that added benefit. Below is the recipe I used to make 4 jars, however, as I recommend in the video (below), it would be more appropriate to use at least 5 jars so that some room is left at the top of each one so that it can be shaken to mix everything up. Southwestern Salad AVOCADO CREAM 3 avocados (you can use more or less avocado depending on your preference) 1 lime juiced 2 cloves garlic 1/2 tsp. salt 1/2 cup water SALAD 1 cup chopped bell peppers 2 cups cherry tomatoes halved 1-2 cups cooked quinoa (1/2 cup dry quinoa cooked with 1 cup water) 1 can organic corn 1 can black beans 1 cup chopped spinach… Read More
When was the last time you jumped or bounced? It seems we do it all the time as a kid, but as adults, we are pretty limited in the amount of time we spend jumping or bouncing. As a result, our health suffers. Jumping and bouncing are exactly what we should be doing on a daily basis. It is such a great exercise for your physical and energy body. It is a great way to increase your bone density (which helps reduce osteoarthritis) and helps your lymphatic system become stronger which improves your immune system. Here are a couple articles about the benefits of bouncing: ARTICLE 1 ARTICLE 2 While jumping or bouncing is very easy to do if you have a large or small trampoline, you don’t need either to do this simple exercise and reap the benefits. Simply stand with your feet flat on the floor slightly apart… Read More
Umami is one of the 5 basic tastes and can be associated with things that are savory. This recipe is certainly savory and VERY easy to make. If you are looking to reduce dairy in your diet this is a sauce that can replace cheese sauce. I highly recommend reducing intake of dairy altogether — see my blog about giving up dairy HERE. This is a sauce that is unlike any other I have tried as a vegan. You can do a variety of things with it. I like to toss it with pasta and a veggie. It would also be good over a baked potato or over rice. If you try it let me know whether you like it and how you used it. I got the recipe from Andrew Weil’s True Food book. CLICK HERE for information on the book. Here is the recipe.
This salad feels and looks like spring! It’s so colorful and healthy. I found this recipe while scrolling through Facebook and really wanted to give it a try. I had to make some modifications, though. First, I left out the pineapple. I had some in my fridge and thought it was usable so I didn’t buy any. When I got home from the grocery store, I realized it was no longer edible so I decided to omit it. As much as I like pineapple I think it would have been a little strange in this salad anyway. I am kind of glad I left it out. The second change I made was the yogurt. I could not find vegan plain yogurt so I substituted vegan strawberry yogurt instead. That worked! Finally, I changed the honey to agave nectar to keep it truly vegan. I hope you enjoy. Please let me know you comments or suggestions. … Read More
This is a really quick and easy recipe I threw together recently. It is so easy to make and very delicious. Here’s the “recipe.” 1 can chickpeas 1-2 cups cooked quinoa 1-2 avocado Pepper to taste Salt to taste 1 tsp. of chili powder Lemon juice Cumin Garlic to taste Cook quinoa according to package directions. Rinse chickpeas and place in a bowl. Mix salt, pepper, and chili powder to chickpeas and mix together. Saute with nonstick spray for about 10 minutes. Cube avocado and add salt, garlic and cuman to taste. Squeeze on fresh lemon juice and mix together. Add cooked chick peas to avocado. Then add quinoa. Squeeze some lemon juice over the quinoa. Mix together and eat. I’d love to hear your thoughts on this recipe if you decide to give it a try. Bon Appetit!
I was listening to a Coast to Coast program the other day. Never heard of this program? Click HERE for my blog on what you’ve been missing. Anyway, the program spent a lot of time discussing how wearing bras can cause breast cancer. As a woman who rarely wears a bra, this validated that I was really doing something good for my body. This show proved to me that going braless is a healthier choice. If I can, I go braless. Way back in my 20s I just decided they were too uncomfortable and I didn’t want to wear one unless I had too. I had no idea how smart of a choice that was for my health. THE PROBLEM WITH BRAS The bra was invented in 1889, so it’s been around for quite a while, although they’ve only been worn regularly for the last few decades. So basically, prior to that, women were not… Read More
I got this recipe when I went to a vegan potluck. So many flavors and colors. Beautiful and tasty. I would love to hear your comments if you try it. The recipe is below. California Quinoa Salad 1 cup quinoa 1 ½ cup water (for cooking quinoa) 10 oz. frozen mango, thawed (or fresh mango) 1 ½ c. frozen edamame boiled for 5 minutes, then cooled 1 red bell pepper, diced 1 small red onion, chopped 2 T cilantro, chopped ¾ c. grated unsweetened coconut ¾ cup cashews 2/3 cup dried cranberries Dressing Juice of 2 limes 2 T agave nectar or maple syrup ¼ cup balsamic vinegar Salt and pepper to taste Rinse quinoa well. Bring water and quinoa to a boil, then cover and simmer about 15 minutes. When all the liquid has cooked out, fluff quinoa and let cool Place cooled quinoa and all the ingredients (except lime juice, vinegar, sweetener)… Read More
I have been meaning to post this recipe way before Christmas. Not sure where the time goes, though. I did make it a few weeks ago and they tasted great! I am VERY happy with the end result — a yummy frosted cookie that can compete with the best non-vegan cookie. The recipe link is HERE. Enjoy! While you are getting this post on Christmas, there is still time to make these for your NYE parties. And, of course, they will be wonderful no matter what the time of year. Let me know if you like them!
Wow! Time flies and I realize it has been awhile since I wrote a blog post or video. I did plan to post a blog about a vegan cookie I made, but it turned out to be not quite as tasty as I had hoped, so I decided against it. Ah well, not all recipes work as you know. As the year winds down, I realized that 2018 is upon us and I needed to pick a new word for the year. This will be the 4th time I have chosen a word of the year. I am so grateful that I started doing that. In 2015 my word of the year was CHANGE. That was the year I decided to take a leave of absence from school and it was a year of change for me. The change was so good for me because I felt locked in a prison. It was as if… Read More
We all do things mindlessly, but it’s time to wake up My last post dealt with one way to live a more chemical free life, so I thought I would follow that up with another post that will hopefully get you thinking about something you use every day — toothpaste. For many years, I mindlessly picked up my favorite brand off the shelf and never gave it another thought. Why did I need to think about something that should be perfectly safe? I mean, it’s for sale everywhere and the American Dental Association has their official stamp on it, right? But I was listening to Coast to Coast AM one day (just in case you haven’t seen my post on Coast to Coast, click HERE to read it) and the guest was talking about fluoride and how toxic it is. That is when I decided I needed to learn more and do some research. What… Read More
CHEMICALS ARE EVERYWHERE Our world today is filled with chemicals. As a result our bodies are inundated with foreign substances every day. Even things such as soap, lotions, and deodorants, which are supposed to help our bodies, end up containing too many unnatural ingredients that ultimately harm us. Take a look at bottle of something you would normally put on your skin. Can you pronounce all the ingredients? Do you know the safety of each of the ingredients? Here is a typical deodorant on the market. It looks pretty toxic to me. What do you think? Yet, we use these products assuming they are safe just because they are for sale in the drug store. WRONG! If you would like to keep reading CLICK HERE. There are alternatives Back in December 2016 I decided to stop using toxic deodorants and switched to a more natural one. I currently use Thai Crystal Deodorant Stone. The only… Read More
Meatloaf is a comfort food, but when you are a vegan you can’t eat it — until now. I came across this recipe a few years back and have made it several times. It is a recipe with a variety of colors and flavors and is so much better for you than traditional meatloaf. This particular recipe is oil free too, making it even more healthy. I have included a picture of the recipe (excuse the stains — its been well used) and a video on how to make it. Bon Appétit! Save Save
Several years back, shortly after my husband passed away, I stumbled upon an AM radio program that was on in the middle of the night. Most likely I had awoken and couldn’t get back to sleep. The program was Coast to Coast AM with George Noory. I had heard the program before, but, because it was on the middle of the night, I rarely listened to it. The program that happened to be on that night was about out of body experiences (OBEs) – something I had never heard of before. It was a fascinating topic. One thing that you can do when having an out of body experience is visit loved ones who have passed on. I desperately wanted to do this because my loss was fresh and I was missing my husband terribly (of course, I still do). I read books, bought CDs, and tried my best to have an OBE and I… Read More
You may be wondering why I have a logo from Survivor on a post about the medical profession. Well, first of all, I love this show! And I know it will be starting a new season soon and I didn’t want to miss it. I wanted to get the date and put it into my phone so that it would alert me as to when I needed to be at the ready to watch the first episode. While I was searching for the start date, I noticed the logo. The logo always tells the theme of the season, this one being “Heroes vs. Healers vs. Hustlers.” Now, when I think of the word Healer, I think of an energy healer…..someone who knows how to move energy to heal people. They understand how important it is to take care of the energy body so that the physical body can be at its best. But that definition… Read More
I love trying out new vegan recipes! I happened upon a jackfruit dish at a local restaurant and decided I had to try it at home. I had never heard of jackfruit before and had no idea what it even looked like. After doing some research, I found some at my local grocery and found a recipe for jackfruit BBQ. Click the button to go to the recipe. Click to see recipe I admit that I was a bit intimidated to cut up and disassemble the jackfruit, but it turned out to be easier than I expected. I chose to use a fresh jackfruit, but you can also use canned. Just make sure that it is in brine (not syrup) if you intend to make BBQ with it. This video blog is a bit rough — had some “technical difficulties” — but I was able to piece it together. I hope you enjoy learning about… Read More