Dog-Off 2012

Today my boyfriend had a craving for a Chicago style hot dog. Since we didn't have veggie dogs in the fridge (and we're not into animal-based dogs made from health-compromising, cancer causing processed meat) we decided to do a vegan-dog taste test! Our dogs of choice? Yves Hot Dogs and Field Roast Frankfurters.

While the dogs started cooking, I got the toppings lined up - mustard, relish, hot peppers, celery salt, onions, tomato, and sauerkraut.

Once they were hot (we used the boiling method for each) it was time to drop those dogs into buns, load 'em up, and chow down. The lack of photos is a testament to how quickly we gobbled them up - but I did nab a couple quick shots before they disappeared.

The results? Delicious. Both veggie dogs were a hit in their own way.

According to the boyfriend, the Yves dog had the more "hot dog-like" consistency of the two brands. It had the more subtle flavor too, which he thought was a good thing as it let the flavors of the toppings really stand out. While I preferred the flavor of the Field Roast dog myself, the Yves brand was tasty and reminded me of a hot dog you'd get at the ball park. I think my boyfriend said it best, "It tastes like a cheap hot dog!". He really did mean it as a good thing.

The Field Roast franks were more flavorful, juicier, and the winning wiener in my book. Their more distinct flavor read "gourmet" to the boyfriend, and I have to agree. Higher in calories and fat, yes, and larger in size than Yves brand. But I like that these dogs have a super simple list of ingredients all of which I could identify, and they happen to be soy free too, a great choice if your soy sensitive or allergic.

So, dog-off 2012 was a success! Two tasty brands of veggie hot dogs were enjoyed and I became a total convert to the Chicago-style dressings. Of course, we have plenty of dogs left over... who's up for chili dogs?!

How to Store Fresh Produce

found

Since moving to our new place, I have developed a weekend ritual of going to the farmers market. Surrounded by a veritable rainbow of fruits, vegetables, flowers, herbs, and even homemade soaps, it's the perfect place for some kitchen inspiration. Because all the produce we buy at the market is local, organic, and ripe, it is best enjoyed as soon as possible for maximum flavor and ideal texture. Of course, you'll want your produce to stay fresh and delicious for as long as possible so nothing goes to waste. I have learned the hard way that improper produce storage can mean serious cash down the drain (or in the compost, as the case may be) and compromise your carefully planned meals. Just the other day I was so excited to make a homemade basil pasta dish and... lo and behold... I pulled the basil out of the fridge only to discover it has become a grey, shriveled shadow of it's once lush and leafy self.

So today I thought I'd share some of what I have learned about the storage of some specific food items. In fact, this is exactly what I picked up at the market this past weekend, and when I got home I did some research before properly putting away each one.

Chives

Wrap the bundle of chives in a damp paper town and place them in a plastic bag. Store in the fridge. Wash just before use.

Sugar Snap Peas

Keep these peas in an unsealed plastic bag in the fridge. Wash just before use.

Corn on the Cob

Apparently, as soon as corn is picked the sugars in the corn kernels start changing into starch. This means you will want to eat the corn as soon as possible for the sweetest flavor. If you can't eat it right away, however, leave the husks on and toss them in the fridge for up to a couple of days.

Peaches

If your peaches are ripe, they can be left on their own (no bag needed) at room temperature for 3-4 days. Try to keep them spread out so each peach has some breathing room - they're less likely to get bruised or develop soft spots too quickly that way. Wash just before eating. You can also keep them in a plastic bag in the fridge if they're ripe and you prefer your peaches on the chilly side.

Cherries

Rinse the cherries in a colander, leaving the stems on, then carefully pat dry with a paper towel or clean kitchen towel. Loosely pack the cherries in a bowl, and cover with a lid or plastic wrap. Store in the fridge.

Mushrooms

Without washing the mushrooms, place them in a paper bag. You'll want to store these in a part of your fridge that is dry. I set one of our produce drawers to it's driest setting and tossed them in there. These should stay fresh for 5 days or so.

How To: Make Awesome Oatmeal

What's that? You're looking for an easy, inexpensive, delicious, healthy breakfast? Well, my sweet, you've come to the right place. I've been making this awesome oatmeal every weekend lately and it's the perfect combination of tasty heartiness to power you through a morning of errands. The recipe is crafted out of items you're likely to already have lurking in the pantry, all of which are quite inexpensive when you realize just how many breakfasts you can squeeze out of one tube of Irish Steel Cut Quick Cook oats (say that five times fast) - I like the Country Choice Organic kind which works out to be $.20/serving or less. On to the recipe...

3/4 Cup water
1/4 Cup Quick Cook Steel Cut Oats
Granny Smith Apple
Small Handful of Raisins
3-4 Dashes of Cinnamon
Drizzle of Maple Syrup

Bring the water to a boil in a small pot, and stir in the oats. Reduce heat to medium-low so that the oats can simmer, covered, for 5-7 minutes. A word to the wise - opt for a longer cooking time and lower heat.. I can't tell you how many times I've let the oats boil over and that will really kill your early morning meditative state. While you wait, cube 1/2 of the apple and eat the other half (or get a little crazy and cube the whole thing!). Toss apple cubes in your favorite cereal bowl, and top with raisins, cinnamon, and maple syrup. When your oats have finished cooking, pour them right over top of your fruity mixture and mix well. Makes 1 serving.


This breakfast is totally filling and so much better for you than prepackaged oatmeal packets, as handy as they may be. On a seemingly unrelated yet completely related note - do you have any odd habits that bring you great joy? The top of my list includes finding spelling or grammatical errors in print. I found this little gem on the back of the oatmeal canister I used to make the breakfast above...

What can I say - it's the little things in life.

Baking Fun

Green tea pistachio cupcakes! I was in a baking mood this weekend so I whipped up some of these very St. Patrick's Day appropriate cupcakes from the fabulous Color Me Vegan cookbook (which I highly recommend). I also made a batch of delicious gluten-free almond flour breakfast bars from Elana's Pantry. A great alternative to store-bought processed protein bars or granola bars, they're filled with whole foods including sunflower seeds, shredded coconut, raisins and pumpkin seeds. Seriously yummy stuff! Note, if you make the breakfast bars, be sure to let them cool fully before cutting them up or they'll get really crumbly. It will be hard though... they smell SO good out of the oven.

Lime & Pepper Marinated Portabello Mushrooms

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It probably comes as no surprise that enjoying tasty meals at home beats the pants off dining out when you're keeping a close eye on spending. But having fun by experimenting with new recipes - when you're also trying to pare down the grocery receipt bottom line - can be daunting. Often times those glossy recipes found in award winning cookbooks involve well over 10 ingredients and a smattering of herbs and spices that can do some serious wallet damage. However, I'm not about to advocate consuming inferior fare.

Here's a new recipe I've been enjoying lately that's extremely versatile: Lime and Pepper Marinated Grilled Portabello Mushrooms. You can find the nitty gritty details of the recipe I used here, but the basic idea is to marinate a few portabello caps in olive oil, lime juice, and some seasonings (in this case fresh chopped cilantro and serrano pepper, plus salt and pepper) for an hour or so then toss 'em on the grill outside or a George Foreman.

What works well about this recipe is that it's easy to tailor depending what foods you have on hand. Maybe instead of a lime and pepper marinade you opt for garlic or make it easy and use some pre-made dressing as your marinade instead. I sliced up the grilled mushrooms and tossed them into a taco shell with some beans, romaine lettuce, avocado slices, and homemade pico de gallo - but you could use whatever items you have available or are on sale at the store. You don't have to make it a Mexican-inspired dish either: serve the mushroom caps whole alongside some wilted greens and polenta for a home-cooked feeling, make a yummy sandwich or wrap with long slices of mushroom and grilled bell pepper, or top a salad with mushroom bits alongside artichoke hearts and olives.

Lazy Sunday: Grocery Shopping

It seems to be on nearly every American's weekend to do list, a task some of us love while others loath - grocery shopping. My boyfriend falls into the later category, but lucky for him I'm an enthusiastic member of the former. While I tend towards the European grocery shopping model (buying my fresh foods throughout the week) there's something about toting home a trunk-load of tastiness and the sight of a fridge bursting with variety and flavor that can't be denied. This week I've got special motivation for my regular Sunday trip to Stop & Shop and I am positively giddy with excitement - my brand new blender will arrive tomorrow! This is no ordinary counter ornament kids, it's a 64 ounce Ohio-made VitaMix industrial strength food pulverizer! Stay tuned for my personal review to find out whether or not this kitchen crusher lives up to its reputation....

Jamie Oliver's TED Video

Everyone's favorite Swiss blogger, swissmiss, posted this video the other day and it's so good it warrants re-posting. Jamie Oliver not only knows his way around a kitchen, he's also been doing some incredible work promoting health and nutrition both here in the states and all over the world. The video below is of Jamie's recent TED presentation where he explains his wish "to create a strong, sustainable movement to educate every child about food, inspire families to cook again, and empower people everywhere to fight obesity". You can find more videos about "ideas worth spreading" (TED's motto) and what this unique nonprofit does here. You can also check out Jamie's website here.

Convenient Guacamole

As a general practice I try to stay away from your standard gas station "convenience foods" and grocery-side "100 calorie packs" as much as possible. These seemingly innocuous quick-consumption treats typically bring zero nutritional value to the table, do nothing to curb our appetite for genuine sustenance, and are a waste of wrapper. After all, fruit is nature's own 100-calorie (or less!) pack chock full of fiber and nutrients and it comes in a biodegradable (nay, soil sustaining) wrapper. But there's one convenience product I have been loving lately and thought I should share - Wholly Guacamole 100 Calorie Snack Packs. The ingredients are simple and recognizable (Avocados, Jalapeno Puree (White Vinegar, Jalapeno Peppers), Dehydrated Onion, Salt, Granulated Garlic) and the result is delicious. Since guacamole is pretty messy and tends to go brown and inedible if made in advance, the single serving packs are a great way to get some more avo into a busy lifestyle. Many people don't realize that avocados are high in fiber, Vitamin K, Folate and contain heart-healthy fats. Of course, eating fresh, raw avocado is best, but when your day calls for a more convenient option, the Wholly Guacamole packs are a good choice. Lately, I've been squeezing them on top of salads as a dressing, scooping them over bowls of brown rice and sauteed veggies, and plunging carrots and pepper strips into them. Yum! What's your favorite nutritional convenience food?

PS - For fellow raw-foods enthusiasts, I just discovered the Raw on $10 a Day (or Less!) blog and have been drooling over the menus all evening. You've got to check this one out!

Lazy Sunday: Sushi Adventures

Photo found on The Perfect Pantry

This lazy Sunday I decided to make sushi. No, the photo above is not my final product. Think more smooshed, less taut, nix the garnish, and more messy all-over. That was my final product. It had nothing on my favorite Denver tofu rolls or the best Boston Portabella rolls, but every once in a while it's more fun to make a mess and try things yourself... just buy a good dessert in case the exotic entree doesn't quite make the cut. Thankfully Whole Foods has added yet another vegan dessert to their bakery line-up: lemon poppy-seed cake!

Lazy Sunday: Noodle Time

I hope you had a great, long weekend, and enjoyed this lazy Sunday just a little bit more as a result. Tonight I joined a friend for dinner at my favorite Vietnamese restaurant where I had my absolute favorite meal - vermicelli noodle bowl! Warm rice noodles coupled with fresh julienne carrots and cucumber, shredded lettuce, and bean sprouts, topped with scallions, crispy tofu, and crushed peanuts. To me, the perfect combination of textures and flavors... plus it's a satisfying dish that won't leave you feeling weighed down and tired.

For many, it's back to work tomorrow morning to begin the first full week in quite a while. Getting back into the swing of things is always more challenging after the holidays, not to mention we are in the midst of the sickness season. That's why this week I will be writing about staying healthy and feeling great during the (often trying) winter months. See you there!

Lazy Sunday: List Style

Play List

Mute Math - Electrify
Florence and the Machine - You've Got the Love
Snow Patrol - Just Say Yes
Yeah Yeah Yeahs - Heads Will Roll

Lunch List

Waffles
Fresh Blackberries
Maple Syrup
Tempeh Strips

To Do List

Groceries
Laundry
This Project
Snuggle
Smile

Walnut Cranberry Squash "Rice"

Photo via Learn to Cook

I just got back from a great raw foods pot luck and immediately jumped online to find the recipe for one of my favorite dishes of the evening: Ani Phyo's Walnut Cranberry Squash "Rice". This is a super easy recipe that beautifully blends the flavors of autumn in a fresh and unexpected way - one that leaves you feeling satiated and radiant at that, not bloated and tired like many heavy harvest meals do. This would be a great dish to bring to any holiday party as it won rave reviews tonight from raw food enthusiasts and skeptics alike. You can find the recipe here, learn more about Ani here, and find many more of her delicious, fresh, whole food recipes here.

Mid-Week

Yikes! This week is getting away from me. What have you been up to? I've been...

Photo via Chappaqua Crunch Granola

Making this yummy granola recipe and eating it with bananas and almond milk (my favorite cruelty-free milk) for breakfast, mmmm.

Joining a new gym right next to my office so I can get a workout after work and miss all the rush-hour traffic; win-win, no?

Photo via Twelve

Trying Twelve and being pleasantly surprised by how light yet flavorful it is. You can find this gently carbonated tea and juice infused non-alcoholic beverage at Whole Foods, Wegmans, Food Emporiums and more.

Shopping (well... more like window shopping in the digital sense of the word) at Scandinavian Design Center. One of my favorites? Trond Svendgård's Snowball Lamp.

Little Bowls

Photo via Sur la Table

To pass a little time before yoga tonight I dropped by a cute little consignment shop for some wandering about. I hadn't been ogling the ancient comic books carefully wrapped in plastic sleeves or fingering through strands of 1960's love beads for more than a couple of minutes when I set my sights on two precarious stacks of little glass bowls; one slightly more squat than the other. Having searched every grocery store, Target and Home Goods for these exact items over the last couple weeks, I thought for sure they must be a mirage.

Fortunately for me, the bowls are very real and await, swathed in the oatmeal colored crinkly paper every store keeps on hand for picture frames and candle holders and the like, patiently for their debut. "What do you want these bowls for anyways?" The cashier had asked when I proudly carried my teetering purchase to the register. I deflated a little when I answered her question, admitting the truth to myself for the first time. "They're like the bowls they have on cooking shows, you know when they toss in a pinch of this glamorous ingredient you've never heard of and their cooking looks so effortless? I think that if I had those little bowls my cooking would warrant it's own show too." And then in a hurried effort to cover my naivete: "That and I went to a party once where these little bowls with snacks were scattered all over the place - they're perfect for that!". She smiled approvingly at the more pragmatic justification for my purchase.

I'm still pretty positive the bowls, which I now come to learn are called ingredient bowls, will have a disproportionately great impact on my cooking ability. You can purchase your own culinary motivation (what others may inaccurately identify as false hope) at Sur la Table. :)

Vegan FAQ

Photo via On Our Sleeve

Hi everyone! Today I'm posting some of the questions I am most frequently asked about being vegan. I wanted to have a place to direct people who want more information and a chance to get some of my thoughts about the issue in type. What is most important to me is that I feel better than ever having transitioned to a vegan lifestyle more than a year ago. The process has been really profound for me, and I am able to live a life of abundance every day through plant-based nutrition. I have discovered so many new kinds of food since making the change, and am enjoying my food so much more than I did before. 

While I am passionate about veganism myself, I recognize that each person's eating choices are very personal. This post is intended to provide information about my own choice, and to inspire open discussion about the issues I present. 

What do you mean you're vegan?

The simplest way to put it is that I am an herbivore. I eat delicious fruits, vegitables, grains, legumes, nuts, seeds, and all of the amazing foods that can be made with them. I do not eat meat (of any kind - if it was living, it's not going on my plate, this means fish too), dairy products, or eggs. 

Photo via VegNews

Why did you stop eating meat?

I went vegetarian two years ago for environmental reasons after taking a year-long ecology course. If you are concerned about the environment and resource consumption, it is important to recognize that eating meat is an unsustainable consumption model. The most logical way to understand this is that when you eat a plant based diet you are consuming simply the plants you eat, but when you eat meat you are consuming not only the animal itself but all of the plants that animal ate and water it needed to drink and more. From this simple standpoint, it is obvious why eating meat takes a toll on the environment. 

However, there's more to the story. In 2006 the UN (United Nations) issued a report stating that the “livestock sector” generates more greenhouse gas emissions than all the cars, trucks, trains, ships, and planes in the world combined. The livestock sector alone is the single largest source of both methane and nitrous oxide emissions and one of the top sources of carbon dioxide missions. In addition, the livestock sector uses an incredibly disproportionate amount of land. The report notes that 30% of the entire land surface is used for livestock, mainly for pastures but also including 33% of the globe's arable land to produce livestock feed. You can read more from the report here. 

So by going veg or by eating less meat, you can have a great impact on global resource use and decrease your emissions footprint significantly. Chris Weber is a professor of civil and environmental engineering at Carnegie Mellon University, and has calculated that not eating red meat and dairy products alone is the equivalent of not driving 8,100 miles in a car that gets 25 miles to the gallon. Since transportation-related emissions are only 5% of the total emissions output, eating local meat and dairy will not make up the difference. You can find the NPR story featuring Chris here. 

There are so many other reasons for going veg (many of which were catalysts for my own transition), which span from health reasons to biological reasons to religious and philosophical reasons. In fact, here's 101 more reasons! 

But why give up dairy and eggs too?

My reasons for choosing not to eat dairy and eggs are three-fold. For one, I have always had difficulty digesting milk products, what is commonly referred to as lactose intolerance. For years I took medicines and supplements like Lactaid to try and cover the unpleasant sensations I experienced after consuming dairy products (stomach ache, bloating, cramps, etc.). But once I started listening to my body and cut out dairy entirely I felt so much better. It makes me wonder if other people are experiencing similar symptoms due to dairy consumption and never realizing that is the cause.

Secondly, I started to examine the issue of eating dairy products from a logical standpoint. Do any species drink milk from from the mother of another species... besides humans? No, because that milk is designed by nature to help the mother's unique babies grow into big adults at a rapid pace. Cow's milk has a purpose and that is to help grow a newborn calf into a 1,000+ pound adult. Do we still feed off of our mother's breast? Well, no. So why a cow's? There are many other issues around dairy consumption, such as growth hormones, which you can learn more about here. 

I also decided to stop eating dairy products and eggs entirely because I am against factory farming. The conditions that a vast majority of dairy cows and hens are forced to live in is completely atrocious and something I refuse to support. Compassion for all creatures is very important to me. You can find more information about factory farming here.

Photo via Lunch Box Bunch

Where do you get your protein?

Protein is an important building block of any diet, which is why I choose to get mine naturally from lots of fresh, whole plant foods. Some of my favorite protein sources include raw vegetables, nuts, and seeds (such as raw almond butter and hemp seeds), whole and sprouted grains, and yummy complete proteins like quinoa. I also toss in mock meat products every now and then (perhaps once or twice a week) including tofu, seitan, and tempeh to spice things up. Many of us in the US are more than a little obsessed with protein, and associate the word protein with meat; but this does not need to be the case. For more scientific information about vegans and protein, check out this link. There are also plenty of vegan sources of calcium, including lots of leafy greens, which you can find more information on here. 

I would go vegetarian, but...

I hear from lots of people that they tried to give up meat but "couldn't" or that they just could not give up cheese because they are "addicted". I liked the taste of meat and cheese very much at one point in time, but after learning about how my choices impact the world around me and really taking the time to consider that, meat and cheese were no longer appealing. In fact, when I see meat and cheese now I no longer see food, just dead flesh and chunks of byproduct. As for those addicted to cheese (and oddly enough, I hear this a lot), I recognize that giving up certain foods is a very emotional process - just don't let the cheese control you! ;) 

Whether you have been vegan or vegetarian for many years or you choose to change from SAD (the ironic acronym for the Standard American Diet) to a more plant based diet or not, I encourage everyone to think more about their dietary choices. It is healthy to experiment with different foods and find what works for you. If you would like any more information or have any other questions about going veg, just shoot me a comment or message.

Photo of Jason Mraz via Synthesis

You're a Freak!

Well, that may be the case, but I'm in great company. A few vegans you may know of include:

Leonardo di Vinci - Vegetarian Know it All

Jason Mraz - Singer (pictured above)

Davey Havok - Lead Singer of AFI

Tim McIlrath - Lead Singer of Rise Against

Natalie Portman - Actress Extraordinaire

Brandan Brazier - Professional Ironman Triathlete 

Ginnerfer Goodwin - Film Actress

Alice Walker - Pulitzer Prize Winning Author

Donald Watson - Founder of the term vegan

Jillian Anderson - Actress

Ellen Degeneres - TV Personality

Gretchen Wyler - Broadway Actress

Tom Commerford - Bassist of Rage Against the Machine

David Pearce - Philosopher

Andre 3000 - Rapper of Outkast

KD Lang - Singer

Thom Yorke - Singer of Radiohead 

Robert Cheeke - Body Builder

Salim Stoudamire - NBA Player

Additional Resources

VegNews Magazine - Vegan news and lifestyle glossy

Experience Life Magazine - Living your best life

The Discerning Brute - For the ethically handsome man

Herbivore Clothing Co - Super cute vegan duds

Happy Cow - Finding veg-friendly restaurants 

Veganomicon - The holy grail of vegan recipes

VeganYumYum - A gorgeous vegan cooking blog

Hugo Naturals - My favorite vegan beauty products

Raw Cookie Dough Dessert Recipe

If you ever make cookies only to munch through half the dough before the oven has preheated, this recipe is for you! It's a delicious cookie-dough-like treat made from 100% natural and raw food ingredients that you don't have to feel guilty (or worried about) consuming. The best part? You can make this dough in about ten seconds flat. This flexible recipe can be used as a base for endless cookie dough or energy bar combinations. Feel free to make a big batch for some friends or just a little bit for when you need an afternoon spoonful of sweetness.

Ingredients

• Raw Almonds, diced
• Fresh Medjool Dates, pitted
• Raw Cacao Nibs

Simply toss a hefty handful of the almonds into a small blender (I use my Magic Bullet) or food processor and blend into a fine "flour". It will look something like the photo below. If you blend it too long, an almond butter will start to form, but don't worry - you can still make a great cookie dough with it. 

Next, blend in your dates slowly to develop a good doughy consistency. I added 2 and a half to my mix and it formed into a dough ball on it's own after just a few seconds of blending:

Finally, to make a yummy version of chocolate chip cookie dough, I mixed in a small scoop of raw cacao nibs by hand. This preserves the crunchiness of the nibs for a more authentic texture. Never heard of cacao? It's basically chocolate straight from the tree. For a more complete explanation, check out this raw cacao website. 

And that is it! You can enjoy your dough with a spoon straight from the mixing bowl, you can form it into little cookies as I did above, you can make little dessert balls by rolling the dough in the diced almonds or dried coconut and tossing them in the freezer to chill, you could throw them in a dehydrator to warm em up, whatever feels right. Do note that this is not a dough meant to be cooked - just enjoyed in all of its gooey glory. Chocolate chip not your thing? Mix in raisins, chopped macadamia nuts, dried cranberries, some tahini, honey, or leave it plain. 

If you are wondering why none of my recipes use milk or eggs, stay tuned to find out!

Lazy Sunday: In The Kitchen

Today has been a very lazy Sunday for me, so while my homework waits neglected on the coffee table I'm in the kitchen trying out some new recipe ideas. I have to say, it would be a little easier if the counter space exceeded 2 feet and my 1970's fridge didn't cryogenically freeze any produce that dare enter it's avocado-toned "crisper" drawers - crispy indeed. Despite the cramped kitchen space, I managed to concoct a super easy and so yummy sweet treat... stay tuned, I'll be posting the recipe soon! What are you up to this Sunday?

Food for Thought, and Your Stomach

After finishing some reading at the park the other day, I noticed an inscription on the plaque below the bench I'd been sitting on. There could not have been a more timely question for my thoughts that evening, and I enjoyed the words so much I had to go snap a photo today to share with you. In case you have trouble seeing it, the plaque reads: What are you most passionate about in your life? How would people know it? 

I made some delicious Spicy Sunflower Seed Dip as a filling afternoon treat today. The dip (pictured in the red bell pepper) is a combination of raw sprouted sunflower seeds, lemon juice, fresh garlic, cayenne pepper, and a little soy sauce for some added punch. It turned out so well - a really healthy alternative to prepackaged dip and super easy to make. All you have to do is soak the sunflower seeds for about 12 hours, then drain the water and allow them to sprout for another 2-4 hours*, and finally blend them with whatever seasonings you like. Next time I might try making a cool version with fresh dill - the perfect compliment for some sliced cucumbers on a hot day.

I served my dip with cucumber slices and purple bell pepper. Yes, PURPLE! Have you tried this before? I'm a big fan of red, yellow, and orange bell peppers but when I saw purple I had to give it a try. It was yummy, nothing crazy different though and unless it was on sale I probably wouldn't go for it again. However, the purple color did make for a gorgeous addition to the spread. Once I'd finished dipping all my veggies I ate the whole red pepper with the remaining dip. Yum! It was the best part.

*In case you're wondering what this soaking and sprouting business is about, it is a great way to get major nutrition out of seeds that are brimming with enzymes and easy to digest. It also makes the seeds easy to blend for a creamier texture. I realize the process may seem a little daunting, but it is worth the wait. Plus, think of all the extra love that went into your meal!

Miso Madness

Image via Ecosalon

Recently I have been craving all things miso; my consumption of the delicious Japanese paste coming mainly in the form of miso dressing and miso soup. This tasty culinary seasoning is actually a concoction of fermented ingredients, often including soy, barley, or rice. The result is many different varieties of a salty, savory, distinct paste used extensively in Japanese cuisine. The most common varieties can be found in your local natural grocer's refrigerator case. The different colors of miso, such as brown, red and white, indicate the unique ingredient combination and flavor result.

But the benefits of miso are recognized by more than your taste buds, and many a holistic health buff will regale you with the superpowers of miso. Some of the health advantages of regular miso consumption may include defending against certain types of cancer, strengthening the immune system, preventing the signs of aging (due to the high antioxidant content), and encouraging healthy and beautiful skin. Of course, it is never wise to overdue it on any one type of food. Miso is high in sodium, so a little goes a long way with this Asian wonder. 

Lunch at Adams Mountain Cafe

I'm lucky enough to have my mom visiting this weekend and we just returned from an exciting day of sightseeing and traveling about. One of our highlights of the day was a wonderful lunch in Manitou Springs at the Adams Mountain Cafe.  I had the Senegalese Vegetables atop udon noodles smothered in a flavorful peanut ginger sauce, sprinkled with currants, toasted almonds, and scallions. Mom went for the Peak Sandwich, an open face turkey sandwich on sunflower seed bread, topped with sherry creme sauce, spinach and tomato, and white cheddar cheese.  

The Senegalese veggies were perfect, the snow peas and celery still crisp.

A note on our table, we loved the message.

The towering sandwich.