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Apr. 7th, 2008 @ 09:50 am Basta the fasting, folks!
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You are a human animal. Human animals have instincts about what to put in their body, just as other animals do.
You are omnivorous.
You live in a modern world.
When you have a menu in front of you, a grocer at your disposal, etc. choose what you would like to ingest, not what you "should" eat. Choose with the knowledge that you know better than anyone else what is right for you.
And Please, if you have been obsessing about what is and is not good for you to ingest, know that is a lack of trust in self, not a food issue. Please note that any extreme or any diet is dis order.

If you have not been listening and a healer puts you on a diet, know it is about something else, not about food, not about your size. She or he is suggesting this to shake you up and get you on a path (eventually) where food is like air, like water, like the blood flowing thru you...and it can be poetry...stop making it a horror movie, anxious and restricted.

Fuel your body, mind and spirit
as Goddess intended. She trusts you.
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Feb. 17th, 2008 @ 02:35 pm Fakes/Fukyes/ Greek Lentil Soup
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This is a hearty, vegan, thick and Iron rich soup. It's a great recipe to make on a cold day as it warms the home and fills it with the yummiest aroma.
It's my favorite.

1 16 oz bag of Green Lentils
1 large white Onion, diced
4- 6 cloves Garlic, chopped
1 or 2 handfuls baby Carrots, chopped
2 stalks of Celery, chopped
1 28oz can whole Tomatoes
1 6oz  can Tomato paste
4 fresh Tomatoes if you have any on hand
or
1 8-16 oz. can diced Tomatoes
1 Bay Leaf
1 tsp. dry Oregano
1/2 tsp. Dry Basil, Thyme
a handful of Fresh curly Parsley, chopped fine
1 tsp. fresh ground black or white Pepper or to taste
Salt to taste
2 tbsp. Olive Oil or more
dash of Cayenne (optional)
dash of Bragg (optional)
dash of lemon or vinegar (optional)
dash of Hot Sauce (optional)
approx. 2 quarts Water
You can replace dry herbs with fresh, just add fresh at the end.  You can add more or less Olive Oil, it gives good flavor and good fat, so don't be scared of it.  I like a dash of Hot Sauce in mine.  If you want a more Arabic flavor, you can add mint...and maybe even a lil cumin.  For Indian flavor, replace the herbs with Curry and add Ginger to the Mirepoix.

Soak the Lentils overnight in cold water.
Rinse and set aside.
Sweat (lower heat than a saute) the Mirepoix (Onions, Celery, Carrots) seasoned with salt, in 1 tbsp Olive Oil.  Add Garlic, whole canned Tomatoes (squish them through your hands), Tomato paste, Bay Leaf, rinsed Lentils and enough Water to cover.  Bring to a boil, lower heat to simmer.  Take the foamy layer off with a flat, wide, spoon as you cook. Add herbs and seasonings to taste.  Add the other Tbsp. Olive oil if you like as well.  Add any fresh herbs and Cayenne last.
This makes a huge pot of soup.  It freezes well, just make sure you place it in small containers with as many serving sizes as your likely to heat up at once - make sure there isn't a lot of air space in the container.  I've had soup that was frozen for over a month taste fresh and delish.

Serve with Crusty Barley Bread or Brown rice.
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Dec. 28th, 2007 @ 07:01 am Food is Art
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As artists, we can't resist this medium.  It's the  medium that affects all of our senses, inspires us and nourishes us.  There is variation in it's constancy.   We go through our Blue berry period, we go wild with our presentations, we get minimal with it...It's always in flux.  Some of us count calories and punish ourselves over food, but, the truth is, it's not the food itself that is the bad guy.  It's a bad attitude towards it, laziness and the sedentary life that are the culprit for extra weight and muscle loss. 

Most of the Recipes I'm sharing here promote good health. A few are decadent, for those special occasions in the Fall and Winter, when it's OK to put on a few warming pounds.  They're counter balanced with the light and fresh recipes of Spring and Summer and the increased activity that is natural when nature calls us into her warmth.

I'll continue adding new Recipes and I'm going back into the ones that have been here for awhile, refining the instructions and ingredients list so that they can be understood more easily.
Click the tags above to check them out.
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Dec. 27th, 2007 @ 09:28 pm Vegan Green Bean Stew, in a variety of cultural flavorings
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String Green Bean Stew in 4 variations:
Vegan, Greek, Arabic, Mexican

1-1.5 lbs fresh Green Beans snapped in half
1 Large Onion, Diced
3-6 cloves Garlic, minced
1/4 cup Olive Oil
5-7 Ripe Roma Tomatoes, chopped roughly
or
1.5 can whole Tomatoes, chopped roughly
1 small can Tomato Paste- approx 6 oz
2 or 3 carrots, sliced
2 or 3 Celery Stalks, chopped
5 or 6 large White Potatoes, cut into 8 wedges (quarted, then quartered again)
1 or 2 cups of water (add as you go)
1 Bay leaf

Mexican:
add fresh Cilantro, Salt and Pepper to taste, Jalepenos to taste and the juice of half a Lime. If you like cheese, top with crumbled white Queso Fresco. serve with Bread rolls from the Mexican bakery.

Arabic:
add Mint (preferably fresh), Oregano, Salt and Pepper, and top with Feta Cheese, serve with a wedge of lemon.

Greek (the best vaiation):
No Cumin. Fresh herbs are key.
Fresh Basil, Fresh Curley Parsley (not Cilantro), fresh or dry Oregano, Salt and Pepper to taste.
Kefalotiri or any good Greek Chesse and olives at the table with good hard crusted bread.

American Vegan style:
Add Walnuts to any of the Ethnic Spice Variations. Add a fresh crushed or minced Garlic clove, a dash of Cayenne Pepper, a splash of Bragg or Dr. Bronners liquid Aminos and a splash more of Olive Oil and a sprinkle of Nutritional Yeast.
I do not recommend Tofu in this dish. If you want a
side of Tofu
cube and toss in Oilve Oil, Lemon and Tony Cacheres Creole Seasoning
pop it in the broiler till edges crisp.

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Dec. 27th, 2007 @ 08:30 pm Etouffee, Vegetarian, Vegan and Seafood Options
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Shrimp, Crawfish, Tofu or Tempeh
Etouffee

1- 1.5 lbs Protein of your choice
1 stick and 1 tbsp. Butter- or Soy Margarine
1/4 cup Flour
1 -1.5 cups Stock Vegetable or Fish
1/4-1/2 Tomato Sauce (optional- some folks  like it with - some without- I prefer it without tomato)
1/4- 1/2 cup Dry White Wine (optional)
2-4 cloves Garlic, minced
1 Large white Onion, minced
8 Celery Stalks
2 Green Bell Peppers
1 or 2 Bay Leaves
a handful of Parsley, chopped finely
1 or 2 scallions chopped
1/4 tsp each dry Thyme & Basil
Dash of File'
1/4 tsp. White Pepper
Salt to taste
Dash of Cayenne (I add 1/4 tsp or more)
or
Hot Sauce
1 Lemon cut Bartender style
Salt and Pepper to taste- go easy, the stock my have enough salt.


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Dec. 27th, 2007 @ 02:56 pm Ruby Red Beet Salad
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4 Beets
6 oz crumbled Feta Cheese
1 Lemon, juiced
1/4 cup Olive Oil
Dash of Dry Oregano, Thyme, Basil
Salt and Pepper
optional:
1 crushed Garlic clove
Fresh Parsley, Basil, Thyme, Oregano
( how to )
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Dec. 27th, 2007 @ 12:55 pm Vegan Mac and "Cheese"
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1.5 lbs Macaroni
1/2 -1 package Silken Tofu
1.5-2 cups Nutritional yeast
a Splash or 2 of Bragg or Soy Sauce or Shoyu- add this slowly, taste as you go
1 tbsp Miso Paste
1 tbsp Mustard
1 or 2 Garlic Cloves, crushe
or 1 tsp tsp Garlic Powder (this is the ONLY recipe I would condone use of powdered garlic for)
3/4-1 cup Canola or Grapeseed Oil
Salt to taste- it might not need any salt at all due to the Soy Sauce and Miso Paste.
Paprika

Boil the Macaroni till it is al dente' and strain- seriously al dente, it should not be soft enough to eat, and you should not rinse it to stop the cooking process as that would rinse away some of the starchiness.
In a mixing bowl or blender, combine the remaining ingredients, if they don't seem creamy enough add a lil water.  Add the strained Macaroni to the mix in a bowl. Place in a  Casserole Dish you've oiled with cooking spray.
Sprinkle with Paprika. Bake at 350 till the top is browned a bit.
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Dec. 27th, 2007 @ 12:05 pm Colorful Vegetarian Roulade
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I'll post a picture of this pretty dish after the next time I make it.

2 of ea. color
Roasted Red, Green, Orange and Yellow Bell Peppers

*Roast the peppers yourself
rather than buying the pre-made Nitrite kind
approx. 10 oz Spinach or Swiss Chard
4 or 5 shallots, minced
1/2 cup Ricotta
1/2 cup Bel Paese if you can find it
1/2 cup Mascarpone
1 tsp Oilve Oil
1 pat of Butter, softened
1 sprig Fresh Thyme
1 sprig Fresh or 1 tsp. dry Oregano
Salt and Pepper
a Dash of Cayenne (optional)
Nutmeg (optional)

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Dec. 27th, 2007 @ 10:23 am Fajita's
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Protein, Onion and Bell Peppers:

1.5 lb Beef, cut in strips
1.5 lb Chicken Breasts, cut in strips
2 packages Extra Firm, pressed Tofu, cut in strips
1 large Red or White Onion
3 Bell Peppers, Green, Red, Orange and or Yellow
1 head Iceberg Lettuce, shredded
1 handful Red Cabbage Shredded
2 Carrots Shredded
1 handful Cilantro, chopped coarse
5 or 6 Limes
Cumin
Oregano
Paprika
Cayenne Pepper
Jalapeno's
2 tbsp. Maple syrup or Honey
Olive Oil
Salt and Pepper
Shredded Cheese, Smoked Gouda, Cheddar, Monterey Jack, Queso Fresco(crumbled)
Pico De Gallo
Guacamole








Pico De Gallo:


Guacamole:


Mix the shredded Lettuce, Cabbage and Carrot, place on a serving dish
You can mix the shredded cheeses or keep them in separate dishes.
You can add a bowl of Sour Cream or Greek Yogurt to the table, garnish with a radish and or Cilanto.

This Dish is easy to double, triple or quadruple in size for a party.
Serve Buffet Style with big Serving Utensils for each dish. Make each plate pretty. Garnish and arrange symmetrical or asymmetrical - just be intentional with the design of each plate and the table.
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Dec. 26th, 2007 @ 12:09 pm Ginger Salmon
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Ginger Salmon

2 lbs. Salmon with the skin
1 small Onion, sliced in rings
2 in. by 1 in. piece of fresh Ginger Root- slice as thin as you can (use a sharp mandolin) or minced finely.
2 cloves Garlic, minced
1 small bunch of fresh Cilantro leaves roughly chopped
1 tbsp. Grapeseed Oil or  Oil Spray
2 Limes, juiced
1/4 cup Honey
1/8-1/4 cup Soy Sauce
1/2 tsp. Orange Zest
Salt and Pepper (very little Salt if any)
Cayenne (optional)
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Dec. 26th, 2007 @ 11:35 am
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BEAN SALAD

Equal amounts of:
Chick Peas
Black Beans
Red / Kidney Beans
Black Eyed Peas
If using beans from cans, make sure you strain and rinse them
before using.
1 large Red or White Onion, diced
3 or 4 Garlic cloves, crushed
1/2 cup Corn
2 Bell Peppers, Red &/or Green, diced (optional)
1 or 2 Lemons, Juiced
1 tsp. Lemon Zest
1/4 cup Olive Oil
1 hand full Curly Parsely, chopped fine
approx 8 Basil Leaves, Chopped Fine or 1 tsp. dry
1 sprig Thyme leaves or 1 tsp. dry
1 sprig Oregano leaves or 1 tsp. dry
1 tsp. Cayenne Pepper (optional)
Salt and Pepper to taste

Saute Onions in 1 tbsp Olive Oil, till the are clear.  Add the remaining ingredients and warm through.  Add the Fresh Herbs last, just before removing from heat.
Garnish with Fresh Herbs and Lemon
You can serve this warm or cold. 

What to do with the leftovers:
Add Tahini and process into a spread for sandwiches,  in Burritos or just serve on bread.
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Dec. 26th, 2007 @ 08:31 am Greek Meatballs
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Beef Keftethakia

1.5-2 lbs ground Beef
1 white Onion, minced
3 or 4 cloves Garlic, minced
1/2 bunch curly Parsley, chopped fine
1/4 cup Milk
1/2 cup Bread Crumbs or leftover Bread
1 tbsp. Extra Virgin Greek Olive Oil
1 tsp. Dry Oregano, Basil, Thyme
If you have fresh herbs, by all means, use fresh instead!
A sprig of each is good.
Salt and Pepper


Mix the bread crumbs or leftover bread with the milk, let it soak for a minute while you prep the other ingredients, add a lil more milk if necessary (it should be wet) some people add an egg here as well, I have used egg whites on occasion. Add the remaining  ingredients and mix with your hands in a big mixing bowl. Wash hands, coat hands with oil and shape the meatballs. I like small meatballs that are only about a 1/2 inch thick.
Wash your hands again and prep the cooking area and tools.
Have a large dish or sheet pan ready with paper towels to place the meatballs onto.
Spray a large frying with Olive Oil cooking spray. Place the meatballs with enough space between them so they can cook easily. Shake the pan to turn them or use tongs. When they are finished cooking, place on paper towels and season with salt.

Serve with Pilafy (rice), Greek Salad, a plate of good quality Greek Olives and Greek Cheese,

Tzatziki Dip
and Good Bread.
or serve as an appetizer
 
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Dec. 26th, 2007 @ 08:27 am Grain and Tofu balls
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Grain Keftethakia
1 lb. Firm Tofu
1/2 cup Oat meal
1/2 cup Millet
1/4 cup cooked Brown Rice
1/4 cup Sesame Seeds
1/4 cup Sunflower Seeds
1/4 cup Whole Grain Bread Crumbs
1 tbsp Hot Water
1 white Onion, minced
3 or 4 cloves Garlic, minced
1/2 bunch Curly Parsley, chopped fine
1/2 lb Feta Cheese, Crumbled (optional)
1/4 Nutritional Yeast (optional)
2 or 3 tbsp. Extra Virgin Greek Olive Oil
1 tsp. Dry Oregano, Basil, Thyme
If you have fresh herbs, by all means, use fresh instead!
A sprig of each is good.
Salt and Pepper


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Dec. 26th, 2007 @ 08:25 am Turkey Kieftethes
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Turkey Kieftethes
1.5-2 lbs ground Turkey
1 white Onion, minced
3 or 4 cloves Garlic, minced
1/2 bunch curley Parsley, chopped fine
1 egg
1/2 cup Bread Crumbs
1/2 lb Feta Cheese, Crumbled
1 tbsp. Extra Virgin Greek Olive Oil
1 tsp. Dry Oregano, Basil, Thyme
If you have fresh herbs, by all means, use fresh instead!
A sprig of each is good.
Salt and Pepper


Mix all the ingredients with your hands in a big mixing bowl. Wash hands, coat hands with oil and shape the Turkey balls. I like small meatballs. 1/2 inch thick.
Wash your hands again and prep the cooking area and tools.
Get a plate or sheet pan ready with paper towels to place the meatballs onto.
Get a large frying pan hot, spray with Olive Oil cooking spray. Place Turkey balls in with enough space between them so they can cook easily. Shake the pan to turn them or use tongs. When they are done, place on the paper towels and season with salt.

Serve with Brown Rice, Greek Salad, a plate of good quality Greek Olives and Greek Cheese, Tzadziki Dip and Good Bread.
or serve as an appetizer
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Dec. 23rd, 2007 @ 01:26 pm Fennel, Endive, Persian Cuke Citrus salad
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2 bulbs of Fennel
2 Baby Endive
3 or 4 Persian Cucumbers
1 Lemon
2 Oranges, Tangerines or Mandarines
1/4 cup Olive OIl
S&P
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Dec. 23rd, 2007 @ 12:18 pm 2 Versions of Veggie Pate' and a pretty Tourine
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Nut and Vegetable Pate'



Lentil Pate



Terrine

a Terrine is just  a name for layers pressed together in a Loaf Pan.

Layer one:
3 Red Bell Peppers Roasted over a flame and cut into long, thick strips that have been brushed with olive oil and seasoned with S&P

Layer two:
Lentil Pate

Layer three:
Swiss Chard that has been steamed and brushed with a lil Maple Syrup and lemon water, then left to strain over the sink for 15 minutes.

Layer four:
Homemade Tofu Herbed and mashed with Nutritional yeast, S&P
or with Sun Dried Tomato
or
Herbed  Ricotta or Goat Cheese

Layer five:
Nut and Vegetable Pate


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Dec. 23rd, 2007 @ 12:01 pm Home Made Tofu is best
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I became a Vegetarian in 1980 while living in Mich.
I did not know any other vegetarians and the only vegetarian supply store I knew of was a pitiful place that sold
vitamins and other supplements.

So, I learned to make my own Tofu.
Life is easier for Vegetarians today.  Nowadays, you can buy several forms of Tofu at just about any grocery store.

If you ever feel adventurous and have the time, I think it's worth it to make your own Tofu once in awhile.  It is a totally different taste than the store bought kind.

give it a try.

Any recipe that calls for Tofu will be transformed when you use home made Tofu...it is like the difference between Fresh and Dry Herbs.

I like using home made Tofu with Marinara to stuff big Shell Pasta.
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Dec. 23rd, 2007 @ 11:14 am Sprouted Salad with Blood Orange and Pomagranite dressing
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Alfalfa Sprouts, 6  oz
Mung Bean Sprouts, 6  oz
clover and or any other favorite Sprouts, 6  oz each
Persian Cukes shredded, 3 or 4
Carrot, Shredded, 1
Mint or Cilantro  Leaves, several sprigs coarsely chopped
Shallots
1 cup Pomegranite Juice
Juice from 1 Blood Orange
Ginger, 1 tsp grated fresh
Rice Wine Vinegar, just a dash
Blood Orange Segments
Mandarin Orange Segments
1/4 cup Honey or to taste
Your Favorite Oil or
1/4 cup and 1 tsp. Grapeseed Oil



Sweat the Shallots in Grapeseed Oil, add Ginger and Pomegranite Juice.  Bring it to a  simmer & reduce.
When It has reduced down to about half a cup, set it aside to cool. 

While that is cooling:
Assemble the salad with the biggest Sprouts on the bottom, followed by the shredded carrots, then the other sprouts, and the shredded cukes, finally adding the orange segments and mint or cilantro on top.

Combine the cooled Pomegranite reduction with Honey, Blood Orange Juice, the 1/4 cup Grapeseed Oil, Vinegar, Sea Salt and Black Pepper, with a whisk.
Drizzle the dressing over salad in circular motion.  The Red looks pretty on a light colored or white dish.

Refrigerate leftover dressing, it lasts several days in the fridge.
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Dec. 23rd, 2007 @ 02:01 am Vegan Stuffed Mushrooms, 2 Variations
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Sweet and Savory Stuffed Mushrooms

Mushrooms, enough to cover a sheet pan
1/2 cup Walnuts and / or Pumpkin Seeds, chopped
1 Sweet Potato, cubed
same amount of Butternut Squash, cubed
1 small sweet Onion
Bread Crumbs
Truffle oil if you have it
Fresh Sprigs of Sage, Thyme, Rosemary



Grain Stuffed Mushrooms


1/4 cup Oats
1/8 cup Millet
1/4 cup Sunflower Seeds, rough chopped
1/8 cup Sesame Seeds
1/4 cup Bread crumbs
1 tbsp Hot Water
1/2 cup regular Tofu, mashed
1 small Onion, minced
1 or 2 cloves Garlic, minced
1/4 tsp Paprika
1/4 tsp dry Oregano
1/4 tsp dry Basil
1/4 tsp dry Thyme
1/4 tsp Rosemary
Fresh Parsley, finely chopped
Nutritional Yeast to taste
S&P
Bragg
Olive Oil


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Dec. 23rd, 2007 @ 12:38 am colorful grilled veggies, 2 Variations
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If your a Vegetarian or Vegan, I strongly recommend you purchase a mandolin.

Here's a recipe you'll find one useful for:

2 Green Zuchini
2 Yellow Summer Squash
1 or 2 Small Japanese Eggplant
2 Red Bell Peppers
1 Green Bell Pepper 
3 Carrots
1 Medium Red Onion
6 oz mushrooms
a bunch of Asparagus
2 or 3 cloves garlic
a bunch of Fresh Basil
1/4 tsp dry Oregano
1/4 tsp dry Thyme
Salt and Pepper
3 or 4 dashes of Balsamic Vinegar
maybe a squeez of lemon if you want also
1/4 cup or a little less Olive Oil
Good Quality Olives

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