Following-my-own-advice salad... a sliced...

Following-my-own-advice salad... a sliced baby persian cucumber, half an organic navel orange, sections thirded, 1/2 yellow squash, sliced and quartered, quartered yellow cherry tomatoes, 5 fresh mint leaves from the garden; tightly packed into a 1 cup bowl with a lid, add half a diced avocado just before serving. So good it's weird. View or comment on Tiffany B's post » The Google+ project makes sharing on the web more like sharing in real-life. Join Google+

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Food, glorious food! My Top 10 Thoughts on Eating

As of late, several dear women have sought my input on eating Vegan. Of course, I am far from an expert- I fall off the veggie wagon all the time (I especially regret when I land in a bag of Hershey's kisses!), but I can offer a few tried and true tips and tactics.

As Nature Intended- but bite size!
Sometimes simplest is best- fruit and veggies can be eaten plain- slice up a cucumber and dip it in soy/wasabi sauce, peel a carrot and keep using the peeler on it to create ribbons which are fun to snack on or throw in salads, pull out that Apple Peeler Corer Slicer you bought at the Pampered Chef party I made you go to years ago and use the darn thing- the peels mix in great with those carrot ribbons and a handful of raisins! (contact my friend, Jennifer if you need one of those nifty devices- www.pamperedchef.biz/jennifermasri)


Grow a little herb by the kitchen sink.
My garden usually contains, thyme, mint, basil, chives, tarragon, oregano and lots of interesting tomatoes and peppers (currently we have heirloom pinneapple cherry tomatoes and in the past we have enjoyed chocolate bell peppers). I find that keeping a small pot in the kitchen with my current favorite- you can get them at most grocery stores these days - helps remind me to use it, and the others! Then it goes into the garden or sometimes it just gets used up!


Follow flavor favorites
My tastes tend to vary a lot, but I find that I go through phases of favorite flavors- and it works for me to go ahead and eat it up! For example, I am totally into Spike right now- so I am trying it on everything! And if you are craving something- figure out which flavor you really want and try to create that, for example if I want a cheeseburger, I grill up a slice of squash, sprinkle it with Spike and sesame seeds, add avocado, lettuce, tomato, pickles, mustard and onions wrap all that in a freshly warmed corn tortilla- not the same but oh so reminiscent!


Enjoy eating
Gather your family together at the table and pay attention to your presentation. You don't have to be fancy- one of my favorite ways to find a little festivity is to make it Mediterranean style platter with assorted veggies, olives, etc. I add some crackers, cheese and salami for the family- and a bowl of berries or sliced apples. We all gather round and chit chat like we are mingling at a party! Finger foods, family style, fast cleanup!


Leave off labelling yourself
Recently I have toyed with being Vegan, Vegetarian, Lacto-Vegetarian, Ovo-Vegetarian, Lacto-Ovo-Vegetarian, Paleo and Gluten Free. While researching and trying the recipes I found (here are some links I enjoy http://blog.nativefoods.com/ www.vegweb.com, http://www.primalandgreenoc.blogspot.com/, http://paleodietlifestyle.com/) I realized that focusing on the vegetables satisfies almost ALL the eating styles out there- whether you choose wheat (vegan) or meat (paleo) I find that fruits make a great dessert, avocado is a sensational treat, and we should really avoid or limit eggs, dairy and processed anything.


Photo your food
This is a tactic that is a little silly, but if you have the ability to brag and show off what you are eating, it motivates you! I share with Facebook, post on my blog and have also played with other photos sites like http://365project.org/ and http://twitpic.com/) This also helps me remember that garnishes aren't just purty they usually enhance the flavor greatly, and I always want to add something special when my food is about to have it's picture took!


Break with Tradition

Broccoli for breakfast? Beautiful! Frozen treats for dinner? Fine! Liquid only lunches? Lovely! not the kind you shake not stir and garnish with 3 olives, ladies).


Find a fork you like
Another odd habit I have that I find makes me want to eat salad and other forkables- I really like this one particular fork I have. It doesn't match my flatware set, I don't even know where it came from, but it feels great in my hand, it provides perfect size bits and it looks great in my salad bowl!


Be an Iron Chef

When things get a little boring, send your hubby to the store and ask him to get all the things that he can remember you usually use, as well as anything he things you should try. Then go in the kitchen and see what you can make using 2 or 3 of the ingredients he brings home as the center of your meals.

Recipes are great and I would be happy to share some of my favorites, (I have them all over the place, but someday I will collect them into one central accessible e-location!) but being creative and cooking contentedly or preparing peacefully- these are the things that make all the difference in following a satisfying, healthy and stress free menu plan (oh I don't plan my menu, anymore, ever! It is too rigid and my choices are already so limited I hate being told what I am supposed to eat- even if it is by my past self who made a perfect plan!)

One more thing- do yoga. Yes, yoga. You will see what I mean.

PS Beets. Learn to love them.

This post linked to http://ohamanda.com/ for
(I know I wrote it on Monday, but it was really late, and besides I didn't know about Top 10 Tuesdays until today which is Tuesday so this is an after the fact, edited in link...)

Grab & Go Breakfast Logs

Was trying to make cookies- my Kitchen Assistant suggested they were more like Breakfast Bites, and I reshaped the next batch into logs, I plan to keep these babies on hand! Throwing a few in the freezer today to see how they fare...

Basically I blended peeled, cored and sliced organic apples (3 gala and 2 granny smiths) with 1/2 c water from boiled beets and 1/4 cup honey, until it was smooth. Then I added 1/2 cup canola oil and blended with a whisk.

In another bowl I put 2 1/2 cups oats, 1/2 cup spelt flour, 1/4 cup whole wheat flour and 1/4 cup all purpose flour, along with vegan egg substitute (Ener-G Egg Replacer powder) and a few shakes of salt.

We combined the wet & dry ingredients then folded in 1/2 cup raisins and swirled in 1/4 cup peanut butter.



This recipe is VERY loosely based on Oatmeal Cookies from Rodale's Naturally Great Foods, a cookbook I have been reading- it has a lot of information and tons of recipes... but it isn't vegan- nor even vegetarian. Labels. schmabels, it has good eats!

We also experimented with drying beets again, my Kitchen Assistant thought we could try a salty-cinnamon-sugar, and it turned out surprisingly good. Still need to adjust something as they are a bit chewier than I would like. Mary Bell's Dehydrated foods suggested boiling first, maybe I didn't do it long enough- it was a big beet! The skin came off much easier after boiling.


Many of the things we did the recipe came from ideas inspired by the newly learned cooking terms my Kitchen Assistant has added to her vocabulary. G-pie totally wow'ed me with her already accumulated knowledge of cooking terms! (I am creating a soon-to-be-downloadable homeschool cooking course as we go- see tag KitchenAsstLP for posts with resources and materials).

We reviewed the 44 words on her word search - and she knew half of them! We also colored our Farmer's Market Veggies and arranged baskets of colorful vegetables- this turned into a great time for G-pie to teach J-cakes her colors and she ended up making a flashcard set to aid in her very-seriously undertaken duty.

Hmmm... I think we need a mentoring class at S.C.H.O.O.L. Session 3 Schedule is due to be published with our newly designed website by Sunday night- we have new classes for older kids (6th - 8th grade) and more options for Science and Drawing.

My lovely Mother In Law is bringing us a meal today, I have been blessed by the outpouring of love (and food) as I heal. Today we will be having a fabulous salad from Rutabagorz- yum!

Happy Friday!

My new Kitchen Assistant Starts today!!

My first born and always eager 9 year old daughter wants to learn to cook. This came, just after I told her how I got paid an allowance to make dinner from the time I was about 11 on. She is ready to start her training. As Executive Chef of Chez Bellah, I have determined she should start as a kitchen assistant and start with prep work.

Being focused on natural and living foods, means that our kitchen processes LOTS of fruits and vegetables- one of the things that often slows me down is the peeling, seeding, chopping, slicing, dicing and storage of our fresh produce. We use our dehydrator some and have been known to freeze ahead for smoothies, soups and "personal packets" (easy to grab and reheat or thaw items pre-portioned for 1-2). We could do both more to ensure that we use all parts of our fresh produce before it goes bad. I also like the variety these items provide.

We are making aprons (well decorating ones I saved from various server jobs in restaurants over the years) and I think chef's hats would make it fun... and of course the three year old gets to join us for this activity. The girls are charged with finding any toys games or puzzles about food, and collecting all the toy food and cleaning the play kitchen today, as well.

Here are some resources I found to help me in lesson planning.

A fun word search for cooking terms and recipe terminology.
http://www.uen.org/Lessonplan/preview.cgi?LPid=156

Free pdf downloads, although I would love the book just can't afford it right now!
http://www.brainchildpress.com/Teaching1.html

This one is college level, but has lots of useful info and can be scaled down easily- I like the flip book activity and the writing worksheet for creating a descriptive menu.
http://www.readwritethink.org/classroom-resources/lesson-plans/cooking-descriptive-language-designing-842.html?tab=1#tabs

From just these three sources there is plenty to cover a couple or weeks of daily activities, and I am sure I will be finding more!

Oats & Quinoa soaking overnight.

Wow- amazing what a delicious and nutritious breakfast does for you, huh? This morning I had Oats & Quinoa with dried fruits. Soaked both overnight then brought to a boil, simmered for 10 minutes, and added a splash of almond milk. Simple, satisfying and sweet!

Dried fruits awaiting re-hydration.

The quinoa adds a wonderful chewy "pop" and complements the re-hydrated cranberries perfectly. Next time I don't think I would use any raisins, maybe some dried mango instead?

This recipe is inspired by one in Vitality Foods for Health & Fitness by Pierre Jean Cousin & Kirsten Hartvig. I have also been perusing another favorite because I love the idea of having my own dried fruits on hand next time- and I do have a dehydrator after all!