No, not in a nasty or derogatory way.
You can tell if your diet/eating habits are good by your digestion and elimination. If you're eating and digesting the right kind of foods (and...most of us know the right kind of foods!), your elimination will be the tell tale sign.
What are the tell tale signs? Ah...good question, if I say so myself! Tell tale signs are no straining, elimination is easy, the deification is not large & hard, that it is soft and empties easily. It's not unusual, if you eat the right foods, that you eliminate 2, 3, 4 times a day.
In my opinion, Joel Fuhrman, MD ( http://www.drfuhrman.com) has the right ideas. If you follow his "eat to be healthy" format, your elimination will be just right. You can lose weight, too. But most importantly, you will be maintaining a healthy way of eating.
I don't have any connection with Dr. Fuhrman, however, I have followed his eating regimen (at least for the most part, I admit, though, that I do slip once in a while!).
Check him out. I purchased his CD package (at the time it was around $35). He makes a lot of sense.
If you don't want to buy his CD's, shoot me an e mail or response to this blog and I will be happy to let you know the eating habits that I use.
Friday, February 14, 2014
Thursday, February 13, 2014
The Secret Life of Granola!!!
Why is Granola so addictive? Is there a secret to making it? Is it the crunchy, nutty aspect of Granola that makes me want more?
Yes, Yes, Yes!!
The secret to granola is two fold; one use really good ingredients, two stirring while baking every 15 minutes.
I use high quality organic rolled oats, organic nuts, Vermont Maple Syrup, unsalted butter. Bake at 340 degrees, but you must watch it and stir every 15 minutes until golden brown, remover immediately and transfer to another baking pan to cool.
It takes time and patience. That's why most people would rather buy it at the store. Notice, however, that it is more costly at the local health food store. That's because it usually has no preservatives, higher quality ingredients, and it's more labor intensive.
Like Zig Ziglar said, "It's always better to spend more than you planned, then less then you should."
Yes, Yes, Yes!!
The secret to granola is two fold; one use really good ingredients, two stirring while baking every 15 minutes.
I use high quality organic rolled oats, organic nuts, Vermont Maple Syrup, unsalted butter. Bake at 340 degrees, but you must watch it and stir every 15 minutes until golden brown, remover immediately and transfer to another baking pan to cool.
It takes time and patience. That's why most people would rather buy it at the store. Notice, however, that it is more costly at the local health food store. That's because it usually has no preservatives, higher quality ingredients, and it's more labor intensive.
Like Zig Ziglar said, "It's always better to spend more than you planned, then less then you should."
Tuesday, February 11, 2014
Nacho this!!! Nacho's with ground beef like chunks...Dare to be Great!!
Ok..Got your attention?
This has been a staple for many Vegetarians for many years. The secret it TVP (textured vegetable protein, sometimes referred to TVSP textured vegetable soy protein). You can get it at your local health food store or on line (http://www.iherb.com/Now-Foods-Certified-Organic-Textured-Soy-Protein-Nuggets-10-oz-284-g/44505?gclid=CPSbh9DNxLwCFVMV7Aod5G0AeA&gclsrc=aw.ds). This particular brand is very good. I use it in many recipes.
A little bit about TVP...It's a soy product and has no flavor. It takes on the flavor of whatever you are cooking.
Preparation for TVP...put the amount you are going to use in a bowl (fyi...a cup will yield about 1 1/2 cups of TVP, when constituted with water), add 1 1/2 that amount of water, let sit for a couple of minutes until absorbed, set aside.
This has been a staple for many Vegetarians for many years. The secret it TVP (textured vegetable protein, sometimes referred to TVSP textured vegetable soy protein). You can get it at your local health food store or on line (http://www.iherb.com/Now-Foods-Certified-Organic-Textured-Soy-Protein-Nuggets-10-oz-284-g/44505?gclid=CPSbh9DNxLwCFVMV7Aod5G0AeA&gclsrc=aw.ds). This particular brand is very good. I use it in many recipes.
A little bit about TVP...It's a soy product and has no flavor. It takes on the flavor of whatever you are cooking.
Preparation for TVP...put the amount you are going to use in a bowl (fyi...a cup will yield about 1 1/2 cups of TVP, when constituted with water), add 1 1/2 that amount of water, let sit for a couple of minutes until absorbed, set aside.
Veggie Nacho's
Organic Coconut Oil
1 small chopped onion
1 large, chopped clove of garlic
Low Sodium Tamari Sauce (You can substitute Soy Sauce)
Balsamic Vinegar
Worshire Sauce
Vegetable Stock
Ground Pepper
Ancho Chili Powder
Dried Basil
As noted in previous recipes, I don't give a measurement of seasonings, you should experiment. Just be careful with the Peppers!! Also, keep several containers of Vegetable stock in the cupboard, it comes in very handy! Get the kind that you can seal closed.
Saute' the onions and Garlic in about a TBL spoon of Coconut oil. Add seasonings. Render down until browned (about 20 minutes). Add about a 1/2 cup of the vegetable stock, cook for about 3/4 minutes. Add the TVP, cook until everything is absorbed, take of the heat and set aside to cool
This is a basic recipe to substitute for saute'd ground meat.
For the Nacho's, Get some multi grain Taco Chips, sprinkle on the TVP mixture, add some Vegan Cheese (http://us.daiyafoods.com), some fresh salsa, a sliced avocado. BAM!! You're good to go!!!
Monday, February 10, 2014
Stuffed Portabellas...A Total Yummy Veggie & Vegan experience!!!
Here's a great Vegan recipe, that has a crunchy topping, low in fat and high in taste.
This is a basic recipe, with some serving ideas. Feel free, and you should...to experiment with different ingredients. If you come up with a better idea...please share!
4 Large Portabella Mushrooms, stems removed,
4 Slices of Gluten Free Bread or Multi Grain Bread
1 Large cup of chopped, toasted walnuts or almonds
Seasonings: Chipolte Powder, Basil, Thyme, Rosemary, Chopped fresh Parsley, Garlic Powder
Tablespoon of melted Organic Coconut Oil
Pre-heat oven to 375 degrees
(I purposely don't give amounts of seasonings, as it is a personal preference, particularly with spice. You can eliminate the chipolte, if you don't like it, but it does give it a little kick, from the blandness of the bread & nuts)
Rinse the mushrooms, pat dry and lay on a Cookie tray, lined with Parchment Paper. Sprinkle with the seasonings.
Break up the bread, place in a Food Processor. Process until crumbly, remove. Place the nuts in the processor and blend until crumbly, remove. Place the bread & nuts in a bowl, mix with the Seasonings. Add the coconut oil, mix well.
Place the mixture on top of each mushroom and pat down. Loosely cover the mushrooms with Aluminum Foil. Bake in the oven for about 35-40 minutes, until the mushrooms are soft, uncover and bake for another 10-15 minutes until the top is crunchy.
Remove, let cool for a couple of minutes. Enjoy!!
I like to serve these with some BBQ sauce on the top. You can select a good one at a gourmet shop or your local Health food store.
Serve with a large Salad.
This is a basic recipe, with some serving ideas. Feel free, and you should...to experiment with different ingredients. If you come up with a better idea...please share!
4 Large Portabella Mushrooms, stems removed,
4 Slices of Gluten Free Bread or Multi Grain Bread
1 Large cup of chopped, toasted walnuts or almonds
Seasonings: Chipolte Powder, Basil, Thyme, Rosemary, Chopped fresh Parsley, Garlic Powder
Tablespoon of melted Organic Coconut Oil
Pre-heat oven to 375 degrees
(I purposely don't give amounts of seasonings, as it is a personal preference, particularly with spice. You can eliminate the chipolte, if you don't like it, but it does give it a little kick, from the blandness of the bread & nuts)
Rinse the mushrooms, pat dry and lay on a Cookie tray, lined with Parchment Paper. Sprinkle with the seasonings.
Break up the bread, place in a Food Processor. Process until crumbly, remove. Place the nuts in the processor and blend until crumbly, remove. Place the bread & nuts in a bowl, mix with the Seasonings. Add the coconut oil, mix well.
Place the mixture on top of each mushroom and pat down. Loosely cover the mushrooms with Aluminum Foil. Bake in the oven for about 35-40 minutes, until the mushrooms are soft, uncover and bake for another 10-15 minutes until the top is crunchy.
Remove, let cool for a couple of minutes. Enjoy!!
I like to serve these with some BBQ sauce on the top. You can select a good one at a gourmet shop or your local Health food store.
Serve with a large Salad.
Thursday, February 6, 2014
The Spice Rack...What's all this about?
Did you ever wonder about all the different spices in a spice rack? What are they for? Why use them?
Most spices deteriorate in flavor and depth after six months. However, if you buy the ones that you use most frequently, you won't lose money or spices, you will just replace the ones that are making your dishes extraordinary.
Here are the spices that I use frequently, and all spices that I keep on hand for some signature dishes.
Coarsely Ground Pepper
Oregano
Basil
Thyme
Rosemary
Chipolte Powder
Chili Powder
Ancho Chili Powder
Garlic Powder
Curry
Vindaloo Curry Powder
Celery Salt
Dry Mustard
Cumin
Tumeric
Red Pepper Flakes
Sundried Tomatoes (a big hint about this in a future blog)
Experimenting with some of these spices in different dishes will bring your cooking to the next level!
Try some of the spices in a Macaroni Salad or Indian Curry dish. It's fun and adventurous!
Most spices deteriorate in flavor and depth after six months. However, if you buy the ones that you use most frequently, you won't lose money or spices, you will just replace the ones that are making your dishes extraordinary.
Here are the spices that I use frequently, and all spices that I keep on hand for some signature dishes.
Coarsely Ground Pepper
Oregano
Basil
Thyme
Rosemary
Chipolte Powder
Chili Powder
Ancho Chili Powder
Garlic Powder
Curry
Vindaloo Curry Powder
Celery Salt
Dry Mustard
Cumin
Tumeric
Red Pepper Flakes
Sundried Tomatoes (a big hint about this in a future blog)
Experimenting with some of these spices in different dishes will bring your cooking to the next level!
Try some of the spices in a Macaroni Salad or Indian Curry dish. It's fun and adventurous!
Tuesday, February 4, 2014
Carrots are for Rabbits and Magicians!!
Carrots are for Rabbits and Magicians!! Not totally true!! Veggies and beans are our best friends when it comes to eating right.
One of the things that is "most" helpful in eating right, is the philosophy of eating 1 pound of raw vegetables and 1 pound of cooked vegetables a day. This may sound like a lot, but a large salad is almost a pound! If you add cooked veggies to lunch & dinner, you've added another pound! Not only does this fill you up, it doesn't fill you out and the fiber is GREAT for digestion and elimination!
It also can be a catalyst to eat less and less higher fat foods.
Try it for a day, then two days, then three...it can become a good habit!
One of the things that is "most" helpful in eating right, is the philosophy of eating 1 pound of raw vegetables and 1 pound of cooked vegetables a day. This may sound like a lot, but a large salad is almost a pound! If you add cooked veggies to lunch & dinner, you've added another pound! Not only does this fill you up, it doesn't fill you out and the fiber is GREAT for digestion and elimination!
It also can be a catalyst to eat less and less higher fat foods.
Try it for a day, then two days, then three...it can become a good habit!
Monday, February 3, 2014
One of my favorite base Sauces!!
I use this wonderful base sauce as a base for Salad Dressings, non-dairy cream sauces for Indian Cuisine, as well as for some Smoothies.
Basic Recipe:
1 cup of Organic, unsalted Cashews
1 cup of orange juice (for dressings)
or
1 cup of water for sauces
Blend in a high speed blender (ones were mentioned in a previous blog)
This will liquify and you can make it as thick or thin as you need depending on the recipe or need.
It is a great substitute for cream or thickener! You can add honey, maple sugar for sweetener, it is pretty close to the taste of cream, without the Fat & Calories.
When making a Salad Dressing, add ingredients & spices that you would ad in any dressing (i.e. pepper, basil, celery root, thyme, rosemary, etc).
Basic Recipe:
1 cup of Organic, unsalted Cashews
1 cup of orange juice (for dressings)
or
1 cup of water for sauces
Blend in a high speed blender (ones were mentioned in a previous blog)
This will liquify and you can make it as thick or thin as you need depending on the recipe or need.
It is a great substitute for cream or thickener! You can add honey, maple sugar for sweetener, it is pretty close to the taste of cream, without the Fat & Calories.
When making a Salad Dressing, add ingredients & spices that you would ad in any dressing (i.e. pepper, basil, celery root, thyme, rosemary, etc).
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