Namaste! I’m back again. We bring this video to you from a part of Puerto Rico called Condado which is like a suburb of San Juan, the capital. Look at these rocky beaches! How wonderful to be living on this small island and seeing this scene everyday! I will try and make this video short […]
The True Cause of Type II Diabetes Read More »
We’ve already given many examples of ways to cook healthier at home, and have even discouraged eating out. But, let’s be realistic- you can’t stay in your perfect plant based home forever. Some days, you’ll want to go to a restaurant to meet friends. Other days, you’ll want to meet family at a catered function.
Be Social and Be Healthy? (Or, how to party while staying whole food plant-based!) Read More »
It is well-known that plants defend themselves against attacks by producing chemicals that are not so good for the attacker. Most studies have centered around insect infestations. The small amounts produced are either foul smelling or tasting – for the insect. It just so happens that what is bad for the insect is not necessarily
Eat slightly damaged fruits and veggies for better health. Read More »
Ingredients: 4-5 strips of soy bacon 1 pound of “beefless tips” (soy) 1/2 lb carrots, sliced in 1/2″ pieces 1 onion, sliced 5-8 garlic cloves, chopped 1/2C brandy 1/2 bottle dry red wine 1C vegetable (or beefless) broth 1/2 tbsp tomato paste 5-6 sprigs of thyme 2tbsp unsalted butter 2 tblsp all-purpose flour [rml_read_more] 1/2
Soy “boef” Bourguignon Read More »
Mixed vegetable pickle It only takes 10-15 minutes to prepare the pickle, it tastes great with the Plain yogurt rice, Dal rice, Idli and Dosa. Ingredients 2 cup chopped mixed vegetables, I used cauliflower, carrots and green beans. Ginger chopped-2 tsp Dry red chillies-10 Mustard seeds-1 table spoon Turmeric powder-1/4th tsp Asafetida- ½ tsp Lemon
Mixed vegetable pickle Read More »
Ingredients: 1 butternut squash olive oil spray 1/4 stick of butter 1 medium onion 2 carrots 3 celery sticks 3 garlic cloves 3-4 sprigs of thyme 1 sprig rosemary 5 cups vegetable stock 3 chipotle chilies with 3 tbl sp adobo sauce 2 tblsp sour cream 1/4 stick butter Method: Pre-heat oven to 400
Butternut Squash Soup Read More »
INGREDIENTS 2 pounds carrots (about 5 medium sized carrots), peeled 2 pounds of daikon radishes (about 2 large daikon), peeled 1 cup plus 4 teaspoons of sugar 2 teaspoons salt 2 1/2 cups white vinegar 2 cups warm water (warm enough to easily dissolve sugar) About 5 pint jars METHOD Julienne the carrots and the daikon
Daikon and Carrot Pickles Read More »
Ingredients: 1/2 c chik’n (1 inch thick pieces) 1 can chickpeas 1 c prunes 1/2 c sliced carrots 3 Myers preserved lemons (If you can’t find them, try my method below to ‘preserve’ them!) 1 c black olives 1 c green olives 4-5 cloves garlic sliced 1.5 inch garlic coarsely chopped 1 bay leaf
Moroccan chik’n tagine Read More »
Ingredients: Mirpoix (onions/celery/carrots) One small potato chopped Bunch of thyme 2 Bay leaves 3 sage leaves Pinch of red chilling powder Method: Add everything except for the chili powder in water and simmer for 20minutes. Add butter, salt, pepper and red chilling powder. Take out the bay and sage leaves and blend with hand blender.
Mirpoix based mild soup for sick ones Read More »
Ingredients: Onion/celery/carrots (mirepoix) thyme butter vegetable stock chickpeas seafood mix Method: Saute the mirepoix in vegan butter (I cheat and use a little evoo). Add thyme and within 1 minute, the chickpeas and veg. stock. simmer on low for 15 minutes. Add seafood mix fold it in, cover and turn stove off. Let it simmer
Quick mirepoix based seafood stew with chickpeas Read More »
