It’s a snow day here in Austin (technically, an icy cold mess, but hey, no school). My 13 year old son made this delicious, double-decker concoction. He also took this photo. Yep, there’s not much to do when your steep driveway is iced over. Of course, there is the obvious, go down said driveway on a knee-board all morning, crash many times, then make a smoothie.
I realized this smoothie had 3 of the 8 most nutrient dense foods (hemp seed – in this case hemp milk, chia seeds and berries) listed by Drew Canole; a juicing and health expert.
Ethan made this with our hand-held emersion blender. Continue reading “Super Food Snow Day Smoothie”
“No thanks, we’d rather not know what’s in that box of food stuff,” said the people of Washington state and California.
Not really, they were just bamboozled by brilliant and brilliantly deceptive ad campaigns costing $70 million dollars.
Last year Proposition 37 in California and just this month Ballot Initiative 522 in Washington State asked voters if they wanted mandatory labeling for foods containing GMOs in the respective states. Both states failed to pass labeling laws at about the same margin, 48% yes to 52% no. Continue reading “The Good, the Bad and the Imposter Organic Brands”
I don’t want you to be afraid to cook. Don’t be afraid to experiment. I did and well… I made this.
I know it’s “ugly” but it was a really delicious experimental vegan burger. Most bloggers show their triumphs, I wanted to share my mess. I thought it would be encouraging to those who are a bit intimidated by making up recipes.
I scoured the web for vegan burger recipes and found most were really long and complicated or just didn’t look appealing (ironic, right?). So, I went into my kitchen and starting throwing things in to the food processor.
The result was something incredibly tasty that fell apart and didn’t look so much like a burger. I have to figure out how to keep it together (the burger that is).
These are the ingredients that I threw into the food processor; it made 6 “burgers”:
Use the grater attachment for the first two ingredients and set them aside
½ of a small onion
Process the rest together with the chopper blade:
1 can of Eden brand Garbanzo beans (remember Eden’s cans are BPA free and they reject the USDA certified organic seal because it is not stringent enough!)
1 cup of cooked millet (out of the bin at Whole Foods – cook according to directions)
1 portabella mushroom
A handful of almonds
A tablespoon of sunflower seeds
A couple of shakes of organic Worchester sauce
A couple of squirts of organic ketchup
A few dashes of Bragg Liquid Amino
Add the carrot and onion mixture back in and mix well by hand.
Bake on parchment paper in the oven at 400 degrees. I was about to write about how to dress the burger, but let’s be serious, we all know what to do from here. Enjoy!
Nicki’s Secret Marinara (see previous post)
1 large spaghetti squash
Garlic clove minced
A handful of Kale (or 2 stalks) and or spinach, torn
Half of a Yellow or orange pepper chopped coarsely
3-4 kalamata olives chopped
A small handful of sundried tomato (not packed in oil)
3-4 artichoke hearts chopped
Cook spaghetti squash according to directions on the sticker on the squash. I usually cut the squash in half, take out the seeds and bake it in the oven at 400 degrees until the center peels out like spaghetti strips; 20-40 minutes depending on the size of the squash.
Let the squash cool a bit. Scoop out the insides with a fork. It will look like spaghetti.
Saute garlic water, add the rest of the ingredients, cook until tender but not mushy. Add the spaghetti squash and Nicki’s Secret Marinara to the pan, mix and serve.
A monumental shift in consciousness is happening with regard to what we eat. I can see it happening when I walk into my grocery store and the organic non-GMO items are all picked over and the “garbage” is still stocked. I can tell that change is happening when my friends email me questions about what to eat if they want to stay away from GMOs and processed foods. I can tell change is happening because of all the blogs and Facebook posts about the sad condition of our food supply. Continue reading “We’re on to You Fake Food Makers”