spanish rice- to a large pan, add 1.5 tbsp of oil. Add 2 cups of white rice and fry up the rice until it turns white. add dice onions and let cook with rice. When the rice is white, add 2.5 cups of broth (veggie), a chopped up tomato, salt. and 1/2 cup of tomato sauce . turn fire to low and cook for about 20 mins."
Thursday, January 15, 2009
Mexican Rice & Beans
spanish rice- to a large pan, add 1.5 tbsp of oil. Add 2 cups of white rice and fry up the rice until it turns white. add dice onions and let cook with rice. When the rice is white, add 2.5 cups of broth (veggie), a chopped up tomato, salt. and 1/2 cup of tomato sauce . turn fire to low and cook for about 20 mins."
Mango Lassi- Refreshing & Healthy!!
Wednesday, October 29, 2008
Vegetarian/ Vegan/ Raw Transitions... Fun Times
The book explains how preventive nutrition can prevent and cure cancer, diabetes, autoimmune diseases, obesity, etc. It focuses on the formula that Health=Nutrients/Calories. Ultimately that means that in order to achieve maximum health, you need to get the most bang for you caloric buck!
My favourite party fact from the book is that if you compare 100 calories of broccoli and 100 calories of steak (which obviously is a huge amount of broccoli and a small amount of steak), broccoli actually has twice the amount of protein!! And carnivores wonder where we get from our protein from!!
Anyways it is tough to be a vegan in the U.S., but luckily it is becoming more mainstream and NYC has a lot of great vegetarian/vegan restaurants. So good job Lidia... you rock!
I am trying to switch from vegetarian to a RAW VEGAN! Ahhh.. sounds scary! I have been doing a lot of reading about raw eating, and basically it focuses on the principle that heating food above 116 °F destroys a huge amount enzymes, vitamins and minerals. The enzymes are necessary for your body to easily assimilate food, otherwise your body has to work hard to break down the food on its own... ultimately a process that drains energy. I am no expert so I don’t want to make any false claims... but I am learning.
I have no problem eating raw until dinner as I usually have my green smoothie for breakfast :) and salads, fruits and vegetables throughout the day. The challenge is definitively dinner! Also cooked beans are not raw, but sprouted beans and seeds are raw and in fact have much more nutrition than traditional cooked beans. I really have no desire to “sprout” so I intend on just buying them at the organic store. Yesterday I made raw “vegetable fried rice” for dinner out of shredded carrot and cauliflower and many sauces. Tonight was raw zucchini fettuccini... a recipe I will be posting tomorrow.
So really raw just means that I have to get creative in the kitchen! So far so good!
For more info on RAW:
http://en.wikipedia.org/wiki/Raw_foodism
Tuesday, October 28, 2008
Put the LiMe in the Coconut...
Young coconut water has almost the exact chemical composition of blood plasma and is often touted as being more hydrating than water. Coconut water used to be used for IV fluid, if none was available. They float in the ocean and provide a sterile source of water. They are full of vitamins and minerals and have a natural sweetness.
Coconut Smoothie:
1 young coconut
¼ teaspoon cinnamon
½ teaspoon vanilla
The most difficult part of this recipe is opening the coconut!! There are many step-by-step guides online, such as http://www.rawguru.com/html/openyoungcoconut.html, but basically I took my biggest knife and started hacking at it! Carefully of course! Once you pierce the inside shell, you will want to drain the water into a bowl. Then continue to cut the rest of the top of the coconut off. You will then be able to scoop out the coconut flesh with a spoon. Add the coconut flesh, water, cinnamon and vanilla to a blender and blend!! And that’s it, you have your very own, natural, refreshing coconut drink. Enjoy!
Breakfast of Champions – Go Green
To the unapproving looks of my family members, I make my super green and delicious smoothie every morning. I am actually starting to CRAVE it... it is just that good! This drink is so easy, unbelievably nutritious and a great way to get tons of spinach in your diet without chomping away for half an hour on a spinach salad!
4-5 cups spinach
1-2 frozen/ raw bananas
¼ teaspoon cinnamon
1 tablespoon ground flax seeds
Optional: berries (Warning: berries will make your smoothie brown!! But berries will provide Vitamin C, which will aid in the absorption of the iron from the spinach! So take your pick.)
If you have an amazing blender like a VitaMix than this recipe will be a breeze! Otherwise you will want to divide your spinach into batches to blend. So start with a cup of spinach, add a bit of water and blend. Continue to add the rest of the spinach in one cup proportions until it is all blended in the blender. Now add the banana(s), cinnamon and ground flax seeds and blend until smooth. Pour and enjoy!
I have yet to convert my family to green smoothie addicts, but I know there is hope! I’m already excited for my drink tomorrow morning!
Halloween Advice from PETA
Quick—think of a word that rhymes with "gelatin."
Odds are you thought of "skeleton," which makes perfect sense, if you think about what the ghoulish concoction called "gelatin" really is—animal bones, along with hooves, tendons, ligaments, and cartilage, all bubbled together in a huge cauldron. The coagulated goo is then added to candy, marshmallows, and, of course, that wiggly, jiggly cafeteria staple, Jell-O.
Mad Cow Disease Drives Candy Lovers Crazy
Earlier this year, candy fans got a scare when it was revealed that Mamba candies were made with gelatin from Poland—a hot spot for mad cow disease. Mad cow disease sounds like something out of a B horror flick, but it’s scary for real. It’s caused by grinding up leftover bits of dead sheep and cows and feeding them to other cows, then people who eat meat and animal products infected with mad cow disease can get the deadly new variant Creutzfeldt-Jakob disease, or nvCJD, which turns their brains into a sponge. Click here for more information about mad cow disease.
Mamba makers pulled a switcheroo, swapping the beef gelatin for starch. Fear of mad cow disease has caused millions to recoil in terror from steaks and burgers—but many don’t think twice about scarfing Skittles and Starburst. Maybe they should—as experts fear mad cow disease may get passed along in gelatin.
source: http://www.peta.org/feat/halloween01/
A Cute Note From My Dad- Meatless Monday
Here's some information you may want to add to your website. Or not.
Try a meatless Monday. According to the New Dream Foundation, for every 1,000 people that cut out just one beef meal a week, we'd save over 70,000 pounds of grain, 70,000 pounds of topsoil, and 40 million gallons of water each year.
You can also go to www.meatlessmonday.com for some info on how not eating meat 1 day a week will improve your health, too. I found this site by accident, but it seems pretty cool.
Love ya,
Dad"
Tuesday, September 2, 2008
Restaurant Review: BB Sandwich Bar (cupcakes)
Restaurant Review: Jesse's Place
Monday, August 25, 2008
Delicious Italian Sandwich
Restaurant Review: Hummus Place
Thursday, August 7, 2008
Comforting French Toast Breakfast
Wednesday, August 6, 2008
Soup and Salad... a twist on the traditionals!
Time Start to Finish: 45 minutes
1/2 calabaza pumpkin
2 sweet potatoes
maple syrup
cinnamon
1/3 can coconut milk (try to use lite)
pumpkin seeds
Despite the vitamin-rich sounding title.... this soup is fabulous and truly a product of grocery shopping boredom. It really is loaded with Beta-Carotene (sweet potatoes and pumpkin!...so orange) and the slight sweetness makes it a great dessert or afternoon snack.
Slice the pumpkin into thin wedges and the sweet potato into rounds. Leave the skins on. Lightly sprinkly the sweet potato with cinnamon. On a baking sheet drizzle both with maple syrup and use your fingers to spread the syrup on all the pieces. Bake in the oven at 350 degrees till soft... for about 20 minutes. The syrup will slightly caramalize and give the veggies great flavour and colour.
Once the pumpkin and sweet potato are soft, remove the baking sheet from the oven and let cool. Remove the skin of the pumpkin. Leave the sweet potato skin on (extra fiber and flavour!). Take half of the mix and put in a blender or food processor. Add half of the coconut milk and blend thouroughly with a few tablespoons of water. Set the blended mix aside and continue to blend the other half of the pumpkin and sweet potato with the remaining coconut milk.
Once blended, put the mixture through a sieve to achieve a silky smooth texture. I actually used a pair of fishnets over a glass!... so you can definitely get creative. You can serve either warm or chilled... sprinkle a few pumpkin seeds on top for the final touch!
Ado-Ato Salad
Time Start to Finish: 10 minutes
1/2 head of lettuce, chopped
3/4 cup edamame, boiled and shelled
1/2 cup marinara sauce
1/3 cup hummus
1/2 avacADO
1/2 tomATO, chopped
1 sweet potATO
Boil and shell the edamame. Cook the sweet potato on the "potato" setting in the microwave and ice. Mix ingredients together and serve! How easy was that?
Same Veggies, Different Cuisines continued...
Curry Italiano
Time Start till Finish: 30-40 minutes
For the "curry"...
1 carrot
1 yellow squash
1/2 head of cauliflower
4-5 celery stalks
1 onion
2 cans stewed tomatoes
1 large can of chickpeas
1 tsp. ginger
1 tsp. tumeric
1/2 tsp. chili powder
1 tsp. curry
1 tsp. garam masals
1/2 tsp. salt
1 tbsp. cumin
Dice the onion and add to a large pot or wok. I prefer not to use oil so I add a few tbsp. of water to sweat the onions, but feel free to use 1-2 tbsp. of olive oil instead. Once the onions are cooking, add the spices and cook until the onions are soft. Add the rest of the vegetables and stewed tomatoes and cook on medium heat for 10 minutes. Add the chickpeas and continue to cook for another 5 min until the veggies are soft and you have achieved a nice CURRY consistency.
Now for the Italian part!
To the curry add...
2 cans stewed tomatoes
2 cans canellini beans
2 cans red kidney beans
2 tsp. Italian seasoning
2 tsp. parsley
balsamic vinegar
hummus
Add the additional ingredients (except the balsamic vinegar and hummus) to the curry pot. Heat thoroughly for 10 minutes. To serve, drizzle with balsamic vinegarette and add a dollop of hummus. Enjoy!
Monday, August 4, 2008
Same Veggies- Different Cuisines!
Restaurant Review: Red Bamboo
After doing a little research online prior to heading to the flea market, we discovered Kumquat Cupcakes would have a booth there. Their cupcakes are extremely small & only $1 each. They only had 3 flavors- Vanilla Peach, Chocolate Blueberry, & Red Velvet. The cupcakes were just okay. They do not even compare to Batch. The flavors were weird & I think Kumquat Cupcakes underestimates the joy of simplicity. They were cute but not worth a special trip just to get them.
After we finished our cupcakes & bargained at the last booths, we headed to Red Bamboo- only a 3 minute walk from the flea market! Melissa was still ranting about the flea market & we both had a great time.
Once we got to Red Bamboo, we were amazed by the menu! BBQ skewers, Buffalo Wings, Grilled Chicken Salads- all Vegan! We ordered the Teriyaki Chicken Salad, The Mediterranean Platter, & a side of Tofu Scramble Florentine. The Teriyaki Chicken Salad was WONDERFUL! It had amazing seasonings & spices, flavor, texture- everything was perfect!
All in all, our day was amazing! Red Bamboo is a great find & a true blessing for Vegetarians & Vegans of NYC.
Restaurant Review: Curry in a Hurry
Wednesday, July 30, 2008
Hitting up the West Village: Batch and Ghandi Cafe
LiMe took to the streets of the West Village for a lovely evening of eating and vintage shopping. We managed to walk away with new dresses and boots... and definitely a full stomach!
Our first find was Batch. We saw this cute little bakery across the street and literally stood on the street corner debating between it and Magnolia Bakery. Being the spontaneous bunch we are, we went for Batch! It was so cute inside with paint-splattered pink walls, chandeliers and a window seat to sit and enjoy the sweets. The owner Pichet Ong served us and was very friendly and informative. We learned that Batch uses butter rather than shortening (as nearby bakeries use...Magnolia...) and thus the cupcakes are refrigerated. And they are best when they sit at room tempature for 10 minutes before eating. But trust me... how could you wait!
I had the Carrot Salted Caramel cupcake and Lidia had the Vanilla Bean. What a bunch of suprises these innocent looking treats were! My cupcake was made of a super moist and lightly spiced carrot cake. The cake part was more moist and dense than traditional cupcakes and the icing was thick and not overly sweet. Suprise#1 was the lime cream cheese filling in the middle of the cupcake. Suprise #2 was the coarse sea salt decorating the caramel icing. Apparently salt is the new sprinkles!
The Vanilla Bean cupcake also had a suprise filling and was delicious, but the Carrot/Caramel cupcake was my favorite. They were really amazing cupcakes and we will definitely be back for more!
Batch by Pichet Ong
www.batchnyc.com
150b West 10th Street
Next we ate dinner at Ghandi Cafe. There are several vegetarian options and we ended up choosing the Chana Masalla and Mixed Vegetable Curry served with basmati rice and naan. The restaurant is very small and it was boiling hot inside! Restaurants are supposed to be an oasis from the blistering NYC heat... not this cafe.
Our meal was pretty good. Good but not great. Lidia's distinguished palette decided that the problem was too many cloves. We absolutely love Indian food but this was not as comforting as we are used to. The best part of the cafe was all the fun little suprises we got. After our meal, a small dish of orange-coloured rice pudding arrived and it was great. After our mini-dessert a cup of chai tea arrived. All complimentary! The tea was very weak and watery but the thought was appreciated. Overall it was OK. Our favorite Indian place in NYC is still Curry In A Hurry... a fabulous little joint we will be reporting on soon!
Ghandi Cafe Inc.
283 Bleeker Street
(Between 7 Ave South and Jones Street)
Monday, July 28, 2008
Melissa's Twist on the Spicy Thai Wraps
Instead of stuffing the Spicy Thai filling into tortillas, top a bed of lettuce with the filling for a delicious salad. This is great to do with the leftovers and it was a hit at dinner tonight! No dressing is needed as the filling is slightly watery and coats the lettuce.
You could also top brown rice with the filling for another option. The rice absorbs the spicy, peanuty liquid perfectly. So depending on your preference, you can make Spicy Thai Wraps/Salad/Brown Rice Bowl. Ahhh the options...
Enjoy!
Sunday, July 27, 2008
Spicy Thai Wraps
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps
Combine cucumber, sprouts, carrots, scallions, basil, & mint with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste. Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil. In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side. In a large bowl, mix all the veggies and sauce together. Pile veggies in wraps covered in spicy peanut sauce in wrap & roll! Enjoy.
Tuesday, July 22, 2008
Eggplant Parmesan and Portobello Parmesan
Eggplant Parmesan (this recipe is for 2 people- cut in half for 1 person or double for 4)
½ Eggplant
1 Egg
1 cup All-Purpose Flour
1½ cups Italian Bread Crumbs
3 tablespoons Vegetable Oil
½ jar Marinara Sauce
1 package Mozzarella Cheese
½ package Whole Grain Spaghetti
1 bunch Parsley
Preheat oven to 400 F. Cook pasta as directed. In a medium bowl, place the flour. In a separate medium bowl, scramble the egg. In a third medium bowl, place the Italian Bread Crumbs. Clean the eggplant, dry it, & slice it into ¾” thick disks. First, individually dip each slice of eggplant in the bowl of flour & cover the eggplant with flour. Remove the eggplant from the bowl of flour & place it in the bowl with the scrambled egg. Flip the eggplant & completely cover it with egg. Remove the eggplant from the egg bowl & place it in the bread seasoning. Thoroughly cover the eggplant with the breadcrumbs. In a flat pan, heat the oil. Place each mushroom in the oil & flip after each side lightly browns. On the side, get a small metal or glass cake pan or brownie tray. Apply a medium-thin layer of marinara sauce. Arrange each slice of eggplant (that is now breaded & lightly fried) in the tray. Pour the rest of the marinara sauce over the breaded eggplants. Cut off 4 medium-thin slices of mozzarella & lay is nicely across each slice of eggplant. Place the tray in the oven for about 15 minutes or until the cheese is melted & the sauce around the edges of the tray are browning. Remove the tray from the oven. Gently scoop 2 slices of eggplant on each plate over whole grain spaghetti & place a fresh sprig of parsley on top of each plate. Enjoy!
Portobello Parmesan (this recipe is for 2 people- cut in half for 1 person or double for 4)
2 Portobello Mushrooms
1 egg
1 cup All-Purpose Flour
1½ cups Italian Bread Crumbs
3 tablespoons Vegetable Oil
½ jar Marinara Sauce
1 package Mozzarella Cheese
½ package Whole Grain Spaghetti
1 bunch Parsley
Preheat oven to 400 F. In a medium bowl, place the flour. In a separate medium bowl, scramble the egg. In a third medium bowl, place the Italian Bread Crumbs. Clean the mushrooms, dry them, & cut off the stems leaving only the flat top of the mushroom. First, individually dip each mushroom in the bowl of flour & cover the mushroom with flour. Remove the mushroom from the bowl of flour & place it in the bowl with the scrambled egg. Flip the mushroom & completely cover it with egg. Remove the mushroom from the egg bowl & place it in the bread seasoning. Thoroughly cover the mushroom with the breadcrumbs. In a flat pan, heat the oil. Place each mushroom in the oil & flip after each side lightly browns. On the side, get a small metal or glass cake pan or brownie tray. Apply a medium-thin layer of marinara sauce. Arrange each mushroom (that is now breaded then lightly fried) in the tray. Pour the rest of the marinara sauce over the breaded mushrooms. Cut off 4 medium-thin slices of mozzarella & lay is nicely across each mushroom. Place the tray in the oven for about 15 minutes or until the cheese is melted & the sauce around the edges of the tray are browning. Remove the tray from the oven. Gently scoop each mushroom out & place one on each plate over whole grain spaghetti. Then add a fresh sprig of parsley on top of each plate. Enjoy!
Sunday, July 20, 2008
Restaurant Review: Texas Roadhouse
Friday, July 18, 2008
Restaurant Review: Gabriela's Restaurant
Tuesday, July 15, 2008
Million-Bean Chili
1 tablespoon Extra Virgin Olive Oil
2 tablespoons minced Garlic
2 pickled Jalapenos
Sunday, July 13, 2008
Restaurant Reviews: Isle Thai and Magnolia Bakery
Isle Thai Restaurant
Saturday, July 12, 2008
Veggie Galore Stir Fry and Taste of Europe Salad
Veggie-Galore Stir Fry
Time from start to finish: 25 minutes
1 White Onion
1 small bunch Broccoli
1-1/2 cups Snow Peas
1 yellow Bell Pepper
1 Italian Pepper
1 Tomato
1 Corn on the Cob (remove kernels)
3 Carrots
4 Scallions
1 small handful Cilantro
1/2 box of Whole Wheat Penne Pasta
1 tablespoon Sesame Oil
2 tablespoons Red Wine Vinegar
1-2 tablespoons Hot Chili Sauce
3 tablespoons Teriyaki Sauce
1 small can Stewed Tomatoes
2 cups Brown Rice (optional)
If you would like to serve the stir fry on a bed of brown rice, you should cook the rice in a rice cooker or on the stove top at the very beginning of preparing the meal. Cook the pasta according to the directions on the box. Coarsely chop all the vegetables. In a large wok or pot, heat the sesame oil until it begins to smoke. Once the oil is smoking, add all the chopped veggies & the pasta. Stir them together. Add the vinegar, chili sauce, stewed tomatos & teriyaki sauce. Reduce heat to medium-high & cover. Stir occassionaly. Serve in a bowl either on top of brown rice or a la carte. Enjoy!
The stir-fry was delicious and had the perfect mix of heat and spice. I loved the mix of colours and textures. I definitely had to go back for a second bowl! Even the non-vegetarians in the house loved it!
Taste of Europe Salad
Time from start to finish: 10 minute
1 half head of Romaine Lettuce
1 half head of Red Leaf Lettuce
1 Tomato
1 small package Spinach/Cheese Tortellini
1 container Pesto
1 container Hummus
1 package Feta Cheese
1 lemon
Chop the romaine and red leaf lettuce. Spread hummus on the bottom of each individual salad bowl, forming a layer. Mixed together chopped lettuce and a wedged tomato. Layer this mix on top of the hummus. Add a 5-10 tortellini pieces to each salad. Sprinkle feta and pesto on top. Drizzle with a few drops of lemon juice.
This recipie is simple and extremely tasty... my favorite salad in fact! I love how the ingredients meld to create a creamy salad. The hummus, pesto and feta serve as a makeshift dressing. Enjoy!