Brand New Day

Good Morning,

Today, I thought I would start a new day with a green drink that was posted on my doctor’s website. I have made a couple of adjustments to meet my needs. (Click here for original).

THE LIQUID
Rice “Milk”, about 3/4 C
Coconut Water, about 1/4 C,
+ more at end for
thinning, if needed
Ice, if desired

THE GREENS
Baby Bok Choy, 1-2 stalks
Carrots, 1 med, snapped in half
Elephant Kale, 1 stalk
Spinach, 1 C or handful

THE FRUIT
Fresh Apple,1/2 quarterd
Fresh Orange, 1/2 quartered & peeled
Banana, 1/2 peeled
Frozen Mango, about 1/4 C
Frozen or Fresh Raspberries, 1/4 C

THE SUPERFOODS
Amazing Meal, about 1Tsp
Chia Seed, about 1 Tsp

SUPPLEMENTS
Omega 3 DHA, 2 Tbsp
Vitamin D, 3 drops

Makes 3 cups

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If you want to make your own green drink, follow these guidelines to create one.

These are you want to include in your drink:
1-2 liquids
At least 3 greens
At least 2 fruits(fresh or frozen)
1-2 superfoods

Get ready for an energizing day!

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Photo taken by Jon Sayban at Phoenix Pet Expo.

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A Fresh Start

Hi All,

I know it has been a while since I posted. I think I needed these months to reflect and gain some insight as to what I should be sharing, as well what should be going into my body.

I feel that these last few months I have become blind sided into what constitutes as a vegan meal. For instance, I learned from my doctor that any soy products are really not that healthy due to them being humanly processed here in the states. I have been eating cheese animal products to which should not be considered in a diet for a person who is vegan.(Oops!) Due this consumption, I have noticed a change in me both physically and emotionally.

I noticed that my clothes have become a little bit tighter, or I have become not to care in my appearance. I have started to feel drained, and not wanting to accomplish any physical activity. That’s why I have decided that today is my last day for this to continue. (Cue Rocky theme)

After talking to my doctor yesterday about my issues, I feel I need to head back to a healthy routine. So, starting tomorrow I will present to you numerous recipes that are healthy plant based to help not only myself, but others who wish to change their lifestyle.

I know it is a tough transition, and mistakes will be made. However, we can learn from these mishaps, grow from them, and move on.

Here is a little motivation:

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Spaghetti with Beanballs and Marinara Sauce

So, using the same recipe to make Vegetable Lo Mein, I used it for in the Spaghetti with Beanballs and Marinara Sauce from Veganomicon.

First I made the Spaghetti. While that is drying, I made the Marinara Sauce. (Just so you know I double the following recipe.)

Ingredients:
2 tsp Olive Oil
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp salt
Ground black pepper to taste

Directions:
Add oil and garlic to saucepan over medium heat until fragrant, careful not to burn. Add the remaining ingredients, cover, and raise heat to simmer. Reduce to low and stir occasionally while making bean balls.

Beanballs recipe ( I also doubled)

Ingredients:
1 (20 oz) can kidney beans, rinsed, drained
2 Tbsp soy sauce
2 Tbsp tomato paste
2 Tbsp Olive Oil
2 cloves garlic, minced
1/2 cup plain bread crumbs
1/4 cup vital what gluten
1/2 tsp dried oregano
1/4 tsp dried thyme

Direction:
Heat beans in microwave for 30 seconds. Mash beans in mixing bowl until no whole beans are left. Add soy sauce, tomato paste, 2 Tbsp olive oil, garlic, bread crumbs, wheat gluten, and herbs. Use hands to knead together until everything is combined.

Roll the bean mixture into walnut sized balls (I used a medium size ice cream scoop). Don’t make too big.

Preheat a large skillet over medium heat. Pour 1/4 inch of olive oil into pan, then add half the beanballs. Cook until brown on all sides.

Once done add to marinara sauce.

Serve over top spaghetti and with Italian bread.

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Eating Out as a Vegan

In Phoenix, Arizona, there are only a few restaurants that are catered to just Vegan dining, such as True Food Kitchen and Loving Hut. While these are really amazing places, I especially enjoy True Food Kitchen, they are some what out of the way. I live in Glendale, Arizona, so it is a drive to go to these locations. Well, when I go to a restaurant in the Glendale area, I try to make sure the restaurant will be able to accomandize toward my vegan diet.

Last night my family and I went to BJs Restaurant. Here are the things I did to make sure the restaurant made my meal fit my diet:

Step 1:

I looked at BJs Restaurant website to see what vegetarian meals they have. You can always call the restaurant if they don’t have a website. Here are my choices:

  • Garden Medley without feta cheese.
  • Angel Hair Toscana, without Parmasean and feta cheese.
  • Mediterranean Vegetable Pasta without Parmasean cheese
  • Veggie Burger

Step 2:
I opted for the Garden Medley Salad. Why? Well, for one am having pasta over the weekend, and I had my No Meat Sloppy Joe for lunch. Also, for the pasta I wasn’t for certain if they used oil or butter in their pasta. I will have to ask that next time.

Step 3:
When ordering, I told the server without feta cheese. I also, let them know that I am vegan. This will the server understand,and maybe make some adjustments to the dinner of let you know if there are ingredients we should be concerned about.

Step 4:
Enjoy the meal!

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Another Page From Veganomicon

Over the weekend, I made a couple recipes from Veganomicon. One of them was the “Snobby Joes”, and the other was the Chickpea Cutlets, which I will be providing the recipe, but with some changes.

Ingredients:
1 cup cooked chickpeas or also called garbanzo beans
2 Tbsp olive oil
1/2 cup vital wheat gluten
1/2 cup plain bread crumbs
1/4 cup vegetable broth
2 Tbsp soy sauce
1/2 tsp lemon zest
1/2 tsp dried thyme
1/2 tsp sweet paprika
1/4 tsp dried rubbed sage

Directions:
Preheat oven 375 degrees. Lightly grease a baking sheet with olive oil.

For the chickpeas, I bought a 15 oz can garbanzo beans (same as chickpeas) because I couldn’t find fresh chickpeas in the bulk section. So, I opened the can, drained, and rinsed the chickpeas. Then, I put them in the microwave for no more than a minute to soften.

After chickpeas are done, mash them like you would potatoes until there are no whole chickpeas left. Add in remaining ingredients. Knead for about 3 minutes until strings of gluten are formed.

Now there are directions to make the shape of cutlets, but I had made them into patties. Before you put the patties on the sheet, lightly brush olive oil on both sides of the patty. Place them on the sheet, spread apart. Then, put them in the oven for 20 minutes. Flip the patties and bake for 10 minutes until firm and golden brown.

Makes about 5 patties.

I enjoyed these with wedge potatoes and green beans. My mom added ketchup to the patties to give it a little more flavor.

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Lunch at the Asylum in Jerome, AZ

If you ever have a chance to visit Arizona, head up to Jerome.  There is a place called The Asylum.  Of course, it was once a mental institution, but now it is a hotel.  If you stay in the hotel, there is a tour at night where you can see apparitions or ghosts of former patients.  I have never gotten  the opportunity to stay in the hotel, but I have enjoyed a lunch at the restaurant.  So, I decided to share a recipe of the sandwich my mom and I favor.

Ingredients:

2 slices of rye bread ( I used seeded)

1/2 cucumber sliced

2 slices of tomato

1/2 cup alfalfa sprouts

2 Tbsp Veganaise

Directions:

Spread the Veganaise on the each slice of bread.  Place the tomato, cucumber, and alfalfa sprouts on one slice of bread.  Then, place the other slice on top.  And your done!

*Sorry I don’t have a picture of the sandwich, but I do have a pic of The Asylum my dad took.

October Jerome 094

 

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Vegetable Lo Mein Made with Homemade Vegan Pasta

So, I recently purchased pasta attachments for my Kitchen Aid mixer.  I wanted to try my hand at homemade pasta.  Also,  I had this craving of vegetable lo mein.

I got the recipe for homemade pasta* from a blog site called Vegan Dad.  Below is the recipe with a few modifications.

INGREDIENTS
Makes 1 lb
– 1 cup all
purpose flour
– 1 cup semolina flour
– dash of salt
– 1 tbsp olive oil
(optional)
– about 1/2 cup water (plus 1/4 cup extra)

Directions:
1. Put flours and salt in a food processor fitted with the blade attachment and process briefly to mix.
2. With motor running (around speed 6-8), drizzle in oil and then the water. You will notice that the flour will resemble fine bread crumbs as the liquid is added, then coarse bread crumbs, then it will begin to bunch together.
When it does this, it is ready.  I had to actually add more water because it wasn’t coming together.
3. Remove dough from processor and knead briefly until smooth. Pass through your pasta machine as per its instructions, dusting with semolina flour as needed.

Dry the pasta for 30-45 minutes.
Meanwhile, saute the vegetables.  I added 2 Tbsp canola oil and 1 Tbsp Sesame Oil.  I used 1 sliced red onion, 3 peeled and chopped carrots, 1 bag of snap peas, 2 red and green peppers each sliced and seeded, and 2 cups bean sprouts.  Once vegetables soften turn the heat to low.

Next, cook the pasta in boiling water with a little bit of salt.  Stir occassionally for 3-5 minutes until the pasta can stick to a woodened surface.

Drain the pasta.  Add to the vegetables and stir.  Add about 1/4-1/2 cup of soy sauce.  Not too much you don’t want it to be salty.  Remove from eat and rest for 5 minutes.

Then serve.

*Of course if you don’t want to make the pasta, purchase a 1lb box of whole wheat spaghetti.

It is very delicous, and can say it makes good leftovers. 🙂

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