Recipes

Penne Pasta with Spinach and Chick Peas

During these last few weeks, health has been our major concern. Well, it’s been my major concern ever since I went plant-based — not just for the past few weeks. Food should always be your number one defense when it comes to your health. In today’s climate we need healthy food more than ever. You simply cannot be healthy if you don’t eat the right foods or get the nutrition you need. This is a very simple 5 ingredient meal I made in about 15 minutes. Even people who don’t like to cook can make this. It is so easy and delicious PLUS it will give your body the nutrients it needs to stay healthy. Just look at the color! Eating the rainbow leads to better health. Stay safe out there! INGREDIENTS: 10 oz. fresh (preferably organic) spinach, chopped About 2-3 cups whole grain penne pasta 2-3 tbsp. veggie broth 6-8 cloves garlic — I…
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Immune Boosting Chili

As you know we are experiencing interesting and unprecedented times with the outbreak of the coronavirus. The health of you and your loved ones is of utmost importance. Having a strong and vibrant immune system is the best protection from ANY virus that may be lurking about. There are many ways to help improve your immunity and strengthen both your physical and energy body. One of the best ways is to eat nutritiously dense food which are ALWAYS PLANTS. I know that it is March and there are signs of spring in the air, but the nights are still cold and the weather has many ups and downs in temperature. So, I decided to make some immune boosting chili which will help keep me warm on these chilly nights. I call it immune boosting because it is full of healthy plant-based nutrition with no oil. Health starts in the gut so let’s feed it something…
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Confession: I Love Bread!

I know that bread is an evil food these days with everyone counting their carbs, but this is one food I could never give up. The more I learn about carbs the more I realize they are not the problem if you eat the right ones. Of course, there are bad carbs, but many are good ones too. The real culprit is protein — we eat way too much of that. Read my blog post about protein by clicking HERE. This bread is filling, wholesome, plant-based, and above all –DELICIOUS! This recipe is adapted from a Martha Stewart boulle recipe. I made a few tweaks to make it a little better (in my opinion). Starter: 1/2 cup organic flour 1/4 tsp. yeast 1/3 cup lukewarm water Ingredients: 1 tsp yeast 1 2/3 cup lukewarm water 3 tsp. salt 4 cups organic flour Mix the ingredients for the starter. Make the starter at least 8-12…
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Killer Kale Salad

Kale — it’s a four letter word for many people. In my opinion, kale has gotten a bad rap. It is one of the healthiest things you can eat. It’s full of nutrition and fiber. What could be better for your health? I read recently that the average person eats about 1 cup of kale every 10 years — or some outrageous fact like that. That is crazy! Kale is one of the cruciferous vegetables (others include broccoli, cauliflower, Brussel sprouts, arugula, cabbage, and bok choy ) which are about the healthiest things you can eat. They lower your risk of getting cancer and heart disease. I encourage even the people leery of anything kale to try this salad. It is very flavorful and it has great tastes and textures. It really is a power salad. The recipe I used can be found by CLICKING HERE. I only modified it in that I did…
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Preserving Corn

I have fond memories of my mom freezing corn each summer and then eating it throughout the winter months. Even though it wasn’t fresh, the taste was perfection! Corn season is in full swing and now is the time to get it into the freezer. DIRECTIONS: Shuck and clean the corn. Drain. Get a large pot and put in the corn. Bring to a boil and let boil for 3 minutes. While the corn is boiling, get an ice bath ready. Use a sink or large container. Add lots of ice and water. Once the corn is done, immediately place in the ice bath. Let cool several minutes. Transfer the corn to a water only bath until fully cooled. Drain. Using a corn kernel removal device (I really don’t know what it’s called) remove all the corn kernels. You can also stand the corn upright in a shallow pan and use a knife to remove…
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Canning Lesson #3 — Tomato Juice

The garden is plentiful with tomatoes this year. We bought 9 plants and they are all producing quite well. I have already canned enough soup for the year and I have frozen some sauce. Now its time to turn those red beauties into delicious juice that will be a healthy snack for the winter. Thank you, Mom, for the lesson! It’s hard to write out a recipe. It’s so simple but here goes. Wash and cut up as many tomatoes as you want. Add them to a large pan to cook. Cut up celery stalks, green pepper and onion and add them to the tomatoes. Cook until they are cooked through and boiling. You want to cook them enough to make the tomatoes very soft, but also for the flavors of the other veggies to come out into the juice. Put the veggies through a food mill and crank until all the juice comes out. …
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Deep Dish Pizza with Homemade Cheese

For some reason I had a craving for a deep dish pizza so I was inspired to make my own cheese to go with it. Both are relatively easy to make. In case you missed it, CLICK HERE to get to my blog about making the cheese. Here is how I made the pizza: Sauce 1 15 oz. can organic crushed peeled tomatoes 3 garlic cloves 1 1/2 tsp. oregano 1/2 tsp. salt 1 tsp. sugar (optional) Cook for about an hour or so until the sauce becomes thick. Dough 1 1/2 cup organic flour (use about 2 cups if you are not using teff flour) 1/2 cup teff flour 1 1/2 tsp. yeast 3/4 tsp. sugar 1/4 tsp. salt Mix everything together into a bowl. Add 1 cup warm water. Mix well and knead for about 10-15 minutes. Let rest, covered, for 10 minutes. Veggies Cut up and saute whatever veggies you like…
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Plant based sushi with mushrooms and cucumber

I was never brave enough to try “real” sushi with raw fish. YUCK! However, I did start really liking sushi when I tried a plant based version of it. This is a simple dish that you can fix and take to your next gathering. It’s a great finger food at picnics. While making sushi might seem a little intimidating at first, it is really not too hard once you get the hang of it. I hope you enjoy! I took this to a plant based potluck and it went over very well. This potluck was sponsored by the Plant Based Nutrition Support Group. They are nationwide and they help people become better informed about plant based eating. There might be a group near you. CLICK HERE for a link to their website. To make the sushi: Boil cup of sushi/sticky rice with 2 cups of water. Boil until the rice is tender and the water…
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Rice Casserole with Lentils

Rice and lentils are staples for plant based eaters. That is the basis for this casserole, but there are plenty of veggies too. How can you go wrong with that? Well, you can’t. This is a hearty dish that makes A LOT. Since I am the primary one eating the meals I cook, I will probably only make 1/2 of this recipe next time because it was hard to eat it all in a timely way. For a big family this dish is perfect for dinner plus some leftovers too. I got the recipe from Forks Over Knives. If you are a plant based eater AND you want to cut down on oils this website is a must see. Click HERE for the recipe. I would love to know if you made and enjoyed this casserole as much as I did!

Recipes

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