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… Read More
Peruvian Quinoa Soup
How lucky was I to go to Peru a few years back. What a trip!! My goal was to see Machu Picchu (which I did) but there was so much else to see and experience. I found myself immersed in the true culture of Peru for the 10 days I was there. It was truly fascinating. I went with a company called Outdoor Adventure Travel. I recommend them highly. They took care of all the details and, as a single woman traveling alone, I truly appreciated that. I was with a small group of people who quickly became friends. One characteristic of a trip with Outdoor Adventure Travel is that they immerse you in culture. They made arrangements for us to visit a family’s home who fed us lunch — all homemade food, most of which they grew themselves (including guinea pig which I refrained from eating). This family’s home is where I tasted the… Read More
Veggies and Dumplings
This recipe came at a perfect time as the wind chill outside my door is colder than Alaska right now. I don’t live anywhere near Alaska, by the way. This is an excellent comfort food that will warm you up, fill you up, and won’t take much time to make. Growing up my Mom often made chicken and dumplings, which was one of my favorites. I would watch her make the dumplings and I loved to help her cut them up and put them into the broth. The weird thing is, I always focused on eating the dumplings and would often pick the chicken out (a sign of things to come?) These days you can veganize pretty much anything, so I put my veganizing skills to the test by making dumplings without eggs and I used Jack Fruit as a chicken substitute. My oh my! I was warm and toasty after… Read More
Thai Coconut Curry Soup
I have come to LOVE Thai food, especially their soups. Perhaps it’s my love of coconut and ginger. A friend gave me this recipe which is supposed to have been crafted to resemble a soup from Noodles and Company. I have never eaten that soup, so I can’t tell you if it tastes the same. Of course, I veganized it, so it will be different — better in my opinion. The recipe that follows is my modified version. Ingredients: 2 oz. rice noodles (I cooked these first and cut them into smaller pieces)1 T olive oil3 cloves garlic2 T minced Lemon Grass — make sure it is finely minced! (or 2 T lime juice if you can’t find lime juice)1 tsp. fresh grated ginger2 tsp. red curry paste6 cups veggie broth2 T tamari1 T sugar (use organic if possible, I used coconut sugar)1 can reduced fat coconut milk4… Read More