Posts Tagged ‘delicious’

I’m Digging Two Moms In The Raw

May 28, 2010

Here’s my latest discovery – Two Moms In The Raw. Nope, it’s not a video you can get fired for looking at on your work computer. It’s the name of an amazing brand of gluten-free, organic, 100% raw crackers and granola bars made from millet, buckwheat, flaxseeds and sunflower seeds. And they’re delish.

What started out as a quest for wellness resulted in a product line dedicated to creating these convenient, nutritious, raw products for the whole family.  Thanks to Two Moms In The Raw, you and your kids can enjoy dairy-free, wheat-free, gluten-free, organic and raw treats that are not only super good for you, they are addicting!

Try their granola bars in goji berry, raisin, cranberry or blueberry or have their sea crackers made with flaxseed and kombu in garden herb, pesto or tomato basil. You won’t regret it.

But the real story here is how I discovered just how delicious these products are. I tried them right in the aisle at Whole Foods.

As I contemplated purchasing these products, I must admit I hesitated slightly because they are a little pricey.  So I did what I normally do and ask around if anyone has ever tried them before I spend my hard earned cash on them.  No one had so the Whole Foods guys told me I could just open the bag and try them.  Imagine that!  Of course I shared them and everyone loved them.

Next up, I try the same tactic at the Hermés store.

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Fava Beans and a Nice Chianti

May 7, 2010

Hannibal Lechter aside, did you know that fava beans were eaten in ancient Rome and Greece and even Gladiators ate them with barley to give them strength for battle? These tender, creamy members of the pea family are also known as broad beans, pigeon beans, horse beans and Windsor beans and make their appearance in early spring.

Great steamed and served with olive oil, salt and lemon, they are also delish in purees, soup, added to pasta or just sprinkled with sea salt. Favas are high in fiber and iron, have no cholesterol, low in sodium and fat and high in protein. It’s also been said that these little guys are libido boosters. So, there’s that.

Be sure to shell your favas before eating and don’t eat them raw, some people of Mediterranean descent have an allergic reactions to raw or unpeeled favas called favism. Shelling favas are labor intensive so make your husband do it, I mean, allow plenty of time.

Here’s an easy recipe for fava bean dip

Fava Bean Dip with Goat Cheese and Garlic Recipe (from Simply Recipes)

INGREDIENTS

2-3 pounds fresh fava (broad) beans, shelled (about 2 cups)

1 Tbsp salt

1/2 cup chopped green garlic (can substitute 4 cloves chopped garlic)

Olive oil

1 teaspoon lemon zest

2 Tbsp lemon juice

1/4 cup or more water

5 ounces goat cheese

Kosher salt and freshly ground pepper

METHOD

1 Remove the outer shell from the fava beans. The easiest way to do this is to work over a large bowl, bend the fava bean pod near one of the beans, squeeze the bean with your fingers, to have it shoot out into the bowl when the bean snaps. Keep squeezing, pinching and snapping, until you’ve de-beaned all the pods.

2 Bring 2 quarts of water to a boil. Add 1 tablespoon salt. Add the shelled beans, simmer for 5 minutes. Use a slotted spoon to remove beans from the hot water and place in a bowl of ice water to stop the cooking and to shock the beans into maintaining their bright green color. When the beans have sunk to the bottom of the bowl of ice water, fish them out and remove and discard the outer peel.

3 In a small skillet, heat 1 tablespoon of olive oil on medium. Add the chopped green garlic (or chopped regular garlic cloves) and cook until softened, but not browned, about 3 or 4 minutes.

4 Place shelled and peeled beans in a food processor with softened green garlic, lemon zest, lemon juice, and water. Pulse until smooth. Stream in a tablespoon or two more of olive oil while puréeing.

5 Scrape mixture out of food processor into a bowl. Mix in the goat cheese until well combined. Season with kosher salt and freshly ground pepper.

Serve with sliced cucumbers or jicama.

Makes about 2 cups.

Radish Chips anyone?

May 6, 2010

Radishes really don’t get the respect they deserve.

Usually just seen as a fun, colorful garnish, these little earthy-spicy guys are not only versatile but a great source of vitamin c and rich in minerals like sulphur, iron, and iodine. Braise them, drop them in salads with fennel and grapefruit, you can even bake them. Pick some up at your local farmer’s market and try this easy, delicious, nutritious, low-calorie recipe for Baked Radish Chips:

Ingredients:

10 radishes

1 tsp chili powder

½ tsp garlic salt

½ tsp paprika

Directions:

  1. Thinly slice radishes
  2. Steam in microwave for 5 minutes
  3. Put in bowl with spices; stir
  4. Bake at 350 for 10 minutes, flip the chips and bake for another 10 minute, lo

It’s Meatless Monday! (although some of us wish it was Mother-In-Law-less Monday)

May 3, 2010

When it comes to raising kids everyone has an opinion, and unfortunately most people are not shy in sharing.  When new mothers are at their most vulnerable (and sleep deprived) “advice” from family and even strangers can be the straw that breaks the camel’s back.  My advice is relax.

The other day my vegan client, who wants to raise her kids vegan, called me in tears.  Her mother-in-law was attacking her choice and told her that her kid not only needed iron, but that not giving her child meat was child abuse.  First off, yes iron is important.  Secondly, consider moving in the middle of the night without a forwarding address.

Actually, the most common nutritional deficiency among babies is lack of iron, which causes anemia.  Babies are born with a store of iron that lasts around 6 months and after this they need to get iron through food.  For babies the best sources of iron is breast milk, iron-fortified formula, iron fortified baby cereals or prune puree.  For bigger kids and adults there are many vegan ways to get it.

Some iron rich foods for vegans are swiss chard, lima beans, tempeh, enriched bagel or cereal, tofu, quinoa, spinach, lentils, blackstrap molasses, soybeans and dried apricots.

Also be sure to eat foods rich in Vitamin C to better absorb iron.  And did you know that food cooked in a cast-iron skillet (especially acidic foods like tomato sauce) has an increased iron content?  Sometimes even 20 times more!  Also, giving milk separately from meals also promotes iron absorption.

Here’s a super easy and convenient way for kids and adults to get iron on the go.  As in when you’re walking away from a know-it-all, blowhard mother-in-law.

½ cup of walnuts

½ cup peanuts

½ cup of dried apricots

½ cup of raisins

¼ cup of chopped dates

Just mix and go.

Finally, a global movement that involves waffles.

April 28, 2010

I just discovered a new movement whose mission is to promote  friendlier healthier, and more sustainable living. Through waffles.

The Global Vegan Waffle Party was born in 2008. They’re a great resource for vegan waffle recipes (yep, they exist and they’re good – just look at my husband asleep at the breakfast table, drooling like an eight month old). There are a whole bunch of local waffle party events around the country and you’re more than welcome to host your own, or you can join in the Third Annual Global Vegan Waffle Party on May 29th.

You can get a boatload of recipes here, http://bit.ly/cNOKnG, and to get you started, here’s their recipe for Naked Vegan Waffles (*ahem* the waffles are naked, not the Vegan)

  • 1 1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 1/4 cups soymilk
  • 1/4 cup canola oil
  • 3 tablespoons brown sugar

Sift or whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mix the soymilk, canola oil, and brown sugar in a medium bowl. Pour the soymilk mixture into the flour mixture and stir just until blended. Cook on a waffle iron for 3 to 5 minutes, generously spraying both grills with oil before each waffle. Makes 4 (7-inch) round Belgian waffles.

The Petit Appetit is a big hit

April 27, 2010

So, I have a new favorite cookbook, The Petit Appetit cookbook – easy Organic Recipes to Nurture Your Baby and Toddler by Lisa Barnes.  The book concentrates on kids 4 months to 4 years, and is full of delicious, nutritious recipes for kids of all ages.

What I really like about The Petit Appetit is her emphasis on fresh, organic food and making mealtimes and cooking not only fun but educational.  There is also valuable information on food storage, food safety and pantry must-have items. And you’ll find egg-free, gluten-free, wheat-free, vegetarian and vegan recipes that will not disappoint.

Lisa splits up the sections by age starting with “The Beginners” (4-6 months) and then moves on the “The Explorers” (6-9 months) and ends with “The Connoisseurs” (3-4 years).  I just made her Cereal Batons and my husband ate them like “The Animals.”

Get your copy here… http://amzn.to/cogYhi

It’s Meatless Monday! What’s for breakfast?

April 26, 2010

My family is pretty lucky. Every morning I arise earlier than I really have to just to make them a delicious homemade nutritious breakfast.  Now, I’m sure they appreciate my tireless pursuit of sainthood, but to be honest I am sick and tired of the clean-up.  They’re usually off to work and school before me, so guess who gets stuck with the dishes? (ahem) Yep, me.

So, I have been racking my brain to come up with breakfast ideas that require little or no clean-up. Which is why I got so excited when I found this delish recipe for Chocolate Chip Banana Bread in Living Vegan for Dummies, from one of my favorite vegans, Alexandra Jamieson (http://bit.ly/di1mUx)

Great for breakfast, snack time or anytime, all you have to do is just slice and go.

BTW, Living Vegan for Dummies is a mmmmmmust have book for anyone interested in becoming vegan or for vegans who want to create a healthy and balanced diet, collect invaluable tips for eating out and traveling as well as expand their cooking repertoire with some kick ass vegan recipes.

Yeah, I said it. Kick ass.

Chocolate Chip Banana Bread

2 large overripe bananas

6 tablespoons soy, rice or hemp milk

2/3 cup agave syrup

1/3 cup canola oil

1 teaspoon vanilla extract

¾ teaspoon salt

½ cup vegan chocolate chips

1 cup whole wheat or spelt flour

1 cup unbleached white, whole wheat, or spelt flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Preheat oven to 350.  Lightly oil a 9-inch loaf pan.  In a medium mixing bowl, mash together the bananas, milk, agave, oil, vanilla, and salt.  Stir in the chocolate chips.

In a large mixing bowl, sift the flours, baking powder, baking soda, cinnamon, and nutmeg.  Pour the banana and chocolate chip mixture into the flour mixture and stir with a spatula until just blended.  Pour the batter into the prepared loaf pan and bake for 40-45 m inutes, or until a toothpick inserted in the middle comes out clean.  Cool for 15 minutes before removing from the pan and serving.

I heart sticks and twigs. And so will you.

April 22, 2010

So the biscotti are done and I’ve moved on to a new favorite treat.  What if I told you there was an organic, kosher, non-gmo, whole grain, vegan, dairy/wheat/hydrogenated oil/gluten-free pretzely thing made with organic brown rice, quinoa, flax seeds, sesame seeds, amaranth, and millet .  Would you also believe it is delicious?

Introducing my latest love – Stick and Twigs from Mary’s Gone Crackers. Delish and good for you. Now you know.

Oh, and make sure you look out for my next blog , “I’m off  to Mary’s Gone Crackers” rehab.

And now for some self-promotion

April 21, 2010

Do you ever want to try and change the world but just don’t have the energy? A march can be too taxing. Writing your congressman – who has the time? Isn’t it enough that I wash my foil before I recycle it?

No. But that doesn’t mean you have to actually leave the house to make a difference.

Take a stand without getting out of your Snuggie by going to MMMunchmerch.com. Yep, we’ve got merch. Sexy t-shirts and adorable onesies. They’re your chance to tell the world that you believe in grassfed beef, organic food, eating locally and super cute babies. Who could be against super cute babies? That would be like Oprah being against ratings. Or Kate Gosselin being against publicity. It just doesn’t make sense.

All MMMunch Merch is 100% organic for that smooth, smug feel and scientists have proven they make you look ten years younger. Except the onesies. They’re just super cute.

Come on, do your part. And tell your friends.

MMMunchMerch.com

Attention! I have something very important to disc- What’s that, there’s biscotti? Hold, please.

April 20, 2010

I was all set to write about the Preservation of Antibiotics for Medical Treatment Act today. It’s an important piece of legislation that affects each and every one of us. And it merits a serious and thoughtful discussion.

But just can’t get the biscotti I made last night out of my mind.

Oh well. So, let’s talk about polenta biscotti.  Yep, po-len-ta. Doesn’t really sound that great, but truth be told, it’s fantastic.  Not too sweet but definitely sweet enough, just the right amount of crunch and not half bad for you.  Funny, you could say the exact same thing about my husband.

The recipe is below. Don’t be put off by what looks like a lot of steps.  They are super easy to make. Enjoy polenta biscotti in the morning, for a midday treat or for a little snacky-poo after school. And another perk – kids love them.

FYI, polenta biscotti are pretty low in calories, if you can eat just a few. My “few” happened to be the entire batch.  I can’t stop noshing on them.  As I write this I am wiping away the crumbs still left on my computer.

p.s. Did you know biscotti is plural?  The singular is biscotto. But who eats biscotto? Not me.

Polenta Biscotti

Ingredients

2 cups all-purpose flour (I used whole wheat)

1 cup sugar

½ cup fine cornmeal, or polenta

1 teaspoon baking powder

¼ teaspoon salt

3 large eggs

2 tablespoons of canola oil or mild flavored olive oil

1 teaspoon vanilla extract

Preparation

  1. Position racks in the upper and lower thirds of oven, preheat to 325 and coat two large baking sheets with cooking spray.
  2. Whisk flour, sugar, cornmeal (or polenta), baking powder and salt in a large bowl.  Whisk eggs, oil and vanilla in another bowl until frothy and well combined.  Add the egg mixture to the flour mixture and stir with a spoon until a soft dough forms.
  3. Turn the dough out onto a well-floured work surface.  Divide it in half and shape each half into a log 12 inches long by 2 inches wide. (I had my daughter measure)  Brush off excess flour and place the logs on one baking sheet.
  4. Bake the logs on the upper rack until almost firm when pressed on top 20 to 25 minutes.  Remove from the oven and let cool on the pan for 20 minutes; reduce the oven temperature to 300.
  5. Place the logs on a cutting board and slice diagonally into ½ inch thick slices using a serrated knife.  Divide the biscotti between the two baking sheets, standing them up about 1 inch apart.
  6. Return the biscotti to the oven and bake until lightly colored and dry 20 to 25 minutes. Transfer to wire racks to cool(the biscotti will crisp as they cool)

Recipe from EatingWell.com