The second day of my first juice fast has ended. Hunger set in yesterday evening, while I cooked dinner for the family. This experiment would work much better if I didn't have to prepare meals all day long. I stir-fried broccoli, cabbage, carrots, onions, and romaine lettuce together in a garlic soy sauce and scooped it over red quinoa. As a side dish, I served an Asian style salad made from crumbled uncooked ramen noodles and julienned cabbage and carrots with ginger/soy/maple syrup dressing.
Back to me. Not eating. I suppose this would be a good place to disclose that I Love To Eat! Food is a large part of my life. I like to buy food, prepare food, talk about food and eat food. This is the first time I've ever fasted in my whole life, mostly because I never felt like giving it up before. Day Two was the first day of the realization that I can live without eating.
Fortunately, I really enjoy the taste of juice. I'm also enjoying trying new combinations and flavors. After dropping off my sons for their bowling league, I ran to the supermarket for supplies. I bought a ripe watermelon, a cantaloupe, a cucumber, a tomato, some extra celery and carrots, a cabbage, and some more romaine. For "lunch," I had a romaine, cucumber, celery, tomato juice. It was a little too acidic for my tastes but gave me the energy to talk a nice long walk in the sun before the boys returned. Besides the juice, I am focusing on getting fresh air, sunshine, and exercise everyday as well. After my walk, I felt exhausted. The boys returned home and were playing in the yard, so I lay on a blanket in the grass and took a short nap in the sun. This may have been my first nap since babyhood.
At dinnertime, I drank a delicious juice of watermelon and cucumber. After dinner, and I'm not blaming the watermelon, I became very cranky. The schedule required me to drive back and forth to two different martial arts studios in two different directions, one after the other, then come home and supervise kitchen clean up and math work. But apparently, no one was in the mood to clean up the kitchen or do any math. And the last thing I wanted to do was put away the leftover food I had spent the afternoon alternately preparing and avoiding. The scene went something like this:
me: "Clean up the kitchen, boys,"
boys: "I thought you said you wanted us to do math."
me: "I wanted you to do your math earlier so you could clean up the kitchen after dinner."
boys: "We'll clean it up later."
me: "I want it done now."
boys: "Then why don't you do it?"
I hate it when the boys have a good point when I am cranky. If I wanted it done immediately while they were doing something equally important, I'd have to clean the kitchen myself, including packing up the leftovers and putting them in the refrigerator. But I could handle it, despite my grumbly tummy, and I did. Both my stomach and my mouth were grumbling. Like a child, I complained out loud while washing and drying pots. Fortunately, no one pays any attention to me when I'm like this. On the plus side, at least I didn't have to solve the math problems.
Day Three ended when I took to the bed, saying good night to the boys and insisting that they go to bed early (11:00 for the teenage night owls in this house is very early). Here is the best part, last: according to the dreaded bathroom scale, I have lost 5 pounds!
Thursday, April 15, 2010
Wednesday, April 14, 2010
Juice Cleanse Day 1
My jeans no longer fit. I weighed myself and was appalled at the number glaring at me. I lost 30 pounds several years ago, only to have regained a large portion. Winter was long and I spent too many days indoors, eating too much pasta, rice, and other heavy foods. So it is time for a spring cleaning of myself. Yesterday I began a Green Juice Cleanse/Fast, hoping to rid my sluggish self of excess.
I read about it online. Green Juices plus herbal teas and water constitute all the "foods" I can intake. According to the experts, when the body is no longer slogged down with digesting processed foods and white foods, it can begin to expel all the clogs. As it happens, I love green juice. In the morning, I juiced a huge fistful of kale, two celery stalks and a carrot. Later in the day, I had an entire bunch of dandelion leaves, more celery, carrots, and an apple juice. That was all. Then I waited for the magic and the darker side, the dreaded side effects I'd read about on the net.
But either my new face cream is doing an awesome job of squeezing my pores shut or my toxins are good and locked inside, because so far, I have seen nothing. No evidence of detoxifying. My skin looks fine, clear and pristine. I read that there could be boils (!). I have not experienced any unpleasant explosiveness, nor do I have terrible body odor.
So Day One passed uneventfully. How much longer do I have to do this? I will take it one day at a time. Green Juice Fast Day Two is beginning simply, with lukewarm water and lemon juice. I hope I start to smell bad soon.
I read about it online. Green Juices plus herbal teas and water constitute all the "foods" I can intake. According to the experts, when the body is no longer slogged down with digesting processed foods and white foods, it can begin to expel all the clogs. As it happens, I love green juice. In the morning, I juiced a huge fistful of kale, two celery stalks and a carrot. Later in the day, I had an entire bunch of dandelion leaves, more celery, carrots, and an apple juice. That was all. Then I waited for the magic and the darker side, the dreaded side effects I'd read about on the net.
But either my new face cream is doing an awesome job of squeezing my pores shut or my toxins are good and locked inside, because so far, I have seen nothing. No evidence of detoxifying. My skin looks fine, clear and pristine. I read that there could be boils (!). I have not experienced any unpleasant explosiveness, nor do I have terrible body odor.
So Day One passed uneventfully. How much longer do I have to do this? I will take it one day at a time. Green Juice Fast Day Two is beginning simply, with lukewarm water and lemon juice. I hope I start to smell bad soon.
Tuesday, April 6, 2010
Inspired by Vermont and the Massachusetts World Food Market
Recently my son and I spent some time in Vermont, working, exploring towns we had never seen, and getting to know people we had never met. The company was so interesting; in fact some of the most interesting people anywhere. Talking to them was educational for both me and my son. We learned details about the sugaring process from a woman who produces her own syrup at home as a hobby. We learned a great deal about Japanese culture from a woman who lived abroad for over ten years. And we explored the terrain of St. George on a guided hike by a long-time resident.
The food we ate was also stellar.
At the home of a new friend, my son and I enjoyed what is known as "Vermont Curry." Apparently, it is very common but new to us. There are many varieties. Our friend showed us the package label in Japanese and read the ingredients, all vegan. And at the home of another Vermonter, we enjoyed a delicious stir-fry which included among the farm-fresh vegetables, some canned seasoned seitan which I'd never encountered before.
During a lovely dinner at A Single Pebble in Burlington, with blogger @Cookveganlover, Lindsay, and her husband, we shared a rich, scrumptious tapioca pudding made with coconut milk. We declared that we would recreate it at home, using rice. But then I found some very nice pearl tapioca at the World Food Market in Hadley, Massachusetts. Searching the aisles, I also located the previously mentioned "Vermont Curry" blocks, which I was able to identify by sight as the package is written in Japanese. (I made sure to buy the ones that did not have cheese or honey in the ingredients.) Then I stumbled on the seasoned seitan that our friend Peg threw into her fresh vegetable stir-fry. Now I have all of the hard-to-find ingredients so I can recreate these wonderful Vermont dishes at home.
Last night, I chopped onions, celery, potatoes and carrots and threw them into a large pot with water. Adding Vermont Curry cubes (2), and boiling red rice in a separate pot, I thought I'd done exactly what needed to be done. Wrong! My curry was so much thinner and soupier than the one I'd eaten in Bristol. Sad. I had to add several tablespoons of corn starch mixed with water in order to thicken it to the desired consistency. After the thickening, it still tasted watery. So I added two more cubes for seasoning and it was just right. It yielded a ridiculously large amount, so I have lots leftover and some frozen.
I was more successful with the tapioca pudding. So I will share that recipe here.
Tapioca Pudding
1/2 cup pearl tapioca
2 cups coconut milk
1 cup soy milk
1/2 tsp salt
1/2 cup vegan cane sugar
2 tablespoon corn starch
3 tablespoons warm water
1 tsp vanilla extract
1 tsp orange zest
Combine pearl tapioca and milks and salt in saucepan over low heat, stirring constantly. Slowly add sugar while stirring. Beat corn starch and warm water with a fork, add to pan. Continue stirring and heating until boiling. Allow to boil for about one minute, then lower heat. Pudding should start to thicken. Once thick, turn off heat. Add vanilla extract and orange zest and allow to cool. Can be served warm but is better chilled from refrigerator.
Makes 4 - 6 servings.
The food we ate was also stellar.
At the home of a new friend, my son and I enjoyed what is known as "Vermont Curry." Apparently, it is very common but new to us. There are many varieties. Our friend showed us the package label in Japanese and read the ingredients, all vegan. And at the home of another Vermonter, we enjoyed a delicious stir-fry which included among the farm-fresh vegetables, some canned seasoned seitan which I'd never encountered before.
During a lovely dinner at A Single Pebble in Burlington, with blogger @Cookveganlover, Lindsay, and her husband, we shared a rich, scrumptious tapioca pudding made with coconut milk. We declared that we would recreate it at home, using rice. But then I found some very nice pearl tapioca at the World Food Market in Hadley, Massachusetts. Searching the aisles, I also located the previously mentioned "Vermont Curry" blocks, which I was able to identify by sight as the package is written in Japanese. (I made sure to buy the ones that did not have cheese or honey in the ingredients.) Then I stumbled on the seasoned seitan that our friend Peg threw into her fresh vegetable stir-fry. Now I have all of the hard-to-find ingredients so I can recreate these wonderful Vermont dishes at home.
Last night, I chopped onions, celery, potatoes and carrots and threw them into a large pot with water. Adding Vermont Curry cubes (2), and boiling red rice in a separate pot, I thought I'd done exactly what needed to be done. Wrong! My curry was so much thinner and soupier than the one I'd eaten in Bristol. Sad. I had to add several tablespoons of corn starch mixed with water in order to thicken it to the desired consistency. After the thickening, it still tasted watery. So I added two more cubes for seasoning and it was just right. It yielded a ridiculously large amount, so I have lots leftover and some frozen.
I was more successful with the tapioca pudding. So I will share that recipe here.
Tapioca Pudding
1/2 cup pearl tapioca
2 cups coconut milk
1 cup soy milk
1/2 tsp salt
1/2 cup vegan cane sugar
2 tablespoon corn starch
3 tablespoons warm water
1 tsp vanilla extract
1 tsp orange zest
Combine pearl tapioca and milks and salt in saucepan over low heat, stirring constantly. Slowly add sugar while stirring. Beat corn starch and warm water with a fork, add to pan. Continue stirring and heating until boiling. Allow to boil for about one minute, then lower heat. Pudding should start to thicken. Once thick, turn off heat. Add vanilla extract and orange zest and allow to cool. Can be served warm but is better chilled from refrigerator.
Makes 4 - 6 servings.
Sunday, February 28, 2010
Awesome Frickin Noodle Soup
I admit it has been a long, long time since I ate a bowl of real chicken noodle soup. I think it was during my pregnancy with my daughter, who is now in college, when I had a terrible cold. My mom probably cooked it from scratch with a whole chicken and lots of fresh vegetables and herbs. This version may not be exactly like my mom's, and it certainly doesn't have any animals, whole or otherwise, floating around in it. But I swear it tastes so much like chicken noodle soup that I feel all future colds staying away. It even looks authentic, with a pretty golden color and tiny droplets of oil floating on top. If I could marry a soup, and I weren't already married to a person, this would be the one. That is how fricking awesome this soup is. And for those of you who want to enjoy a nostalgic bowl of health and happiness, here is my Valentine to my Awesome Frickin Noodle Soup. If you make it, please feel free to add the herbs your own Mom or Grandma put in her chicken soup.
one onion, chopped small
4 cloves garlic, minced
olive oil to cover bottom of large pot
2 celery stalks, chopped
2 carrots, chopped
small bunch of Green Swiss Chard, leaves only, torn
1 can chick peas
1 block silken tofu, diced
1/2 tsp sage
1/2 tsp thyme
1/2 tsp. oregano
salt
pepper
water
1/4 lb. thin spaghetti broken into small pieces
Saute onion, garlic, celery and carrot for ten minutes or until celery is soft and carrots are bright. Pour in enough water to fill large soup pot 2/3 full. Add chard, chick peas, sage, thyme, and oregano. Salt and pepper to your liking. Bring to boil, stirring occasionally. Reduce heat and simmer for one to one and a half hours, covered. Bring back to boil, add spaghetti and tofu. Stir. Cook until spaghetti is soft, approx. 12 minutes. Allow to cool slightly. Serve with salad and bread. As with all noodle soups, this one will taste even better the next day.
When anyone asks how you made it, answer the way I do everytime, "with magic and love."
one onion, chopped small
4 cloves garlic, minced
olive oil to cover bottom of large pot
2 celery stalks, chopped
2 carrots, chopped
small bunch of Green Swiss Chard, leaves only, torn
1 can chick peas
1 block silken tofu, diced
1/2 tsp sage
1/2 tsp thyme
1/2 tsp. oregano
salt
pepper
water
1/4 lb. thin spaghetti broken into small pieces
Saute onion, garlic, celery and carrot for ten minutes or until celery is soft and carrots are bright. Pour in enough water to fill large soup pot 2/3 full. Add chard, chick peas, sage, thyme, and oregano. Salt and pepper to your liking. Bring to boil, stirring occasionally. Reduce heat and simmer for one to one and a half hours, covered. Bring back to boil, add spaghetti and tofu. Stir. Cook until spaghetti is soft, approx. 12 minutes. Allow to cool slightly. Serve with salad and bread. As with all noodle soups, this one will taste even better the next day.
When anyone asks how you made it, answer the way I do everytime, "with magic and love."
Friday, February 26, 2010
What's In These? Confetti Blueberry Muffins
After juicing apple, kale, and carrots, I had a colorful array of pulp left in the catcher. It was so pretty: bright orange, deep green, and pinkish white stripes, I did not want to throw it in the trash. But even our pet bunny won't eat juice remains.
I decided to use the colorful palette in my blueberry muffins. The result was a dense, moist, fruity version which didn't rise as high as an ordinary muffin. It looked like there was confetti inside, causing my children to ask "What's in these?" They are slightly surprising, but very tasty.
Bonus fiber and vitamins probably increased the nutritional value, and they are low in fat because I don't use margarine or oil, but I didn't analyze them.
I just ate them. The muffins taste fine right out of the oven, but even better toasted with a swipe of tofu cream cheese.
Vegan Confetti Blueberry Muffins
(makes 12)
1/2 c. unsweetened applesauce
1 cup pulp from apples, carrots and kale
1 cup brown sugar
1/2 tsp apple cider vinegar
1 tsp. vanilla extract
1 cup whole wheat flour
1 tablespoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup coconut milk
2 cups frozen blueberries
1. Preheat oven to 350 degrees F.
2. Line muffin cups with paper or grease.
3. Mix all ingredients together until moistened. The consistency will be thick and slightly wet, like cookie dough
4. Scoop into muffin cups, filling 3/4 of the way.
5. Bake for about 35 to 40 minutes.
6. Cool.
I decided to use the colorful palette in my blueberry muffins. The result was a dense, moist, fruity version which didn't rise as high as an ordinary muffin. It looked like there was confetti inside, causing my children to ask "What's in these?" They are slightly surprising, but very tasty.
Bonus fiber and vitamins probably increased the nutritional value, and they are low in fat because I don't use margarine or oil, but I didn't analyze them.
I just ate them. The muffins taste fine right out of the oven, but even better toasted with a swipe of tofu cream cheese.
Vegan Confetti Blueberry Muffins
(makes 12)
1/2 c. unsweetened applesauce
1 cup pulp from apples, carrots and kale
1 cup brown sugar
1/2 tsp apple cider vinegar
1 tsp. vanilla extract
1 cup whole wheat flour
1 tablespoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup coconut milk
2 cups frozen blueberries
1. Preheat oven to 350 degrees F.
2. Line muffin cups with paper or grease.
3. Mix all ingredients together until moistened. The consistency will be thick and slightly wet, like cookie dough
4. Scoop into muffin cups, filling 3/4 of the way.
5. Bake for about 35 to 40 minutes.
6. Cool.
Saturday, February 20, 2010
Spaghetti with TofuClam Sauce
Hi everyone. It's still winter here in NJ, making me want cooked comfort foods. Spaghetti and white clam sauce was one of my very favorite Italian meals way back before I became vegetarian in 1991, but I felt determined to bring it back, vegan style.
This recipe is something I just sort of made up. It's vegan and gluten-free but so delicious, even people who eat a Standard American Diet will enjoy it. Please feel free to customize it however you want.
Following is the recipe I created for tonight's dinner, served with vegan garlic rolls and salad.
1/2 block Extra firm white tofu, drained and squeezed
2 tablespoons kelp flakes
1 tablespoon dried thyme
3 tablespoons vegetable broth
Brown rice spaghetti-style pasta, cooked al dente
1/4 cup extra virgin olive oil
5 cloves garlic
1/4 cup vegan white wine
1 cup vegetable broth
2 tablespoons corn starch
salt
pepper
red pepper flakes
Slice tofu into small flakes, similar in shape and size to minced clams. Sprinkle with thyme and kelp, toss. Cover with 3 tablespoons of vegetable broth and cook over low heat until broth is absorbed.
In large frying, heat olive oil. Chop garlic, saute until translucent but not browned. Add cornstarch to broth and stir. Pour wine, broth, cornstarch, salt, pepper and red pepper flakes into pan. Cook about ten minutes. Add tofu clams, simmer on low for 15 minutes. If too thick for your taste, add more broth. If too thin, thicken with more corn starch.
Once spaghetti is cooked, drain and throw in pasta bowl. Whole house will smell like clam sauce. When fish-eating family members ask what smells so good, respond "white clam sauce." When vegan family members ask if you are cooking clams, respond "no way!" Everybody's happy.
Toss sauce into pasta. Serve hot with garlic rolls and salad. Be prepared to be the most popular person in the room.
This recipe is something I just sort of made up. It's vegan and gluten-free but so delicious, even people who eat a Standard American Diet will enjoy it. Please feel free to customize it however you want.
Following is the recipe I created for tonight's dinner, served with vegan garlic rolls and salad.
1/2 block Extra firm white tofu, drained and squeezed
2 tablespoons kelp flakes
1 tablespoon dried thyme
3 tablespoons vegetable broth
Brown rice spaghetti-style pasta, cooked al dente
1/4 cup extra virgin olive oil
5 cloves garlic
1/4 cup vegan white wine
1 cup vegetable broth
2 tablespoons corn starch
salt
pepper
red pepper flakes
Slice tofu into small flakes, similar in shape and size to minced clams. Sprinkle with thyme and kelp, toss. Cover with 3 tablespoons of vegetable broth and cook over low heat until broth is absorbed.
In large frying, heat olive oil. Chop garlic, saute until translucent but not browned. Add cornstarch to broth and stir. Pour wine, broth, cornstarch, salt, pepper and red pepper flakes into pan. Cook about ten minutes. Add tofu clams, simmer on low for 15 minutes. If too thick for your taste, add more broth. If too thin, thicken with more corn starch.
Once spaghetti is cooked, drain and throw in pasta bowl. Whole house will smell like clam sauce. When fish-eating family members ask what smells so good, respond "white clam sauce." When vegan family members ask if you are cooking clams, respond "no way!" Everybody's happy.
Toss sauce into pasta. Serve hot with garlic rolls and salad. Be prepared to be the most popular person in the room.
Monday, February 8, 2010
Who Dat gonna bake vegan cupcakes
In honor of Dem Saints from NOLA, I concocted a sweet, New Orleans style cupcake. It debuted on Superbowl 44 Sunday to accolades from fans (three reliable cupcake testers in my kitchen.)
Here it is, my vegan Bananas Foster Cupcake:
Brown Sugar Cupcake
Makes 12
2 c. flour
3/4 c. hazelnut meal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. ground flax seeds
1/2 cup canola oil
2 c. light brown sugar
1 c. soy milk
2 tsp. apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. hazelnut extract
Preheat oven to 350 degrees Fahrenheit.
In small bowl, pour cider vinegar into soy milk and set aside to curdle. In large bowl, whisk flax seeds with oil. Add brown sugar and mix well. Add curdled soy milk and extracts. Mix.
Sift together flour, hazelnut meal, baking powder, baking soda, and salt. Beat dry ingredients into wet for about one minute.
Pour batter into paper lined cupcake liners and bake at 350 for approximately 20 minutes, or until toothpick inserted in center comes out clean.
Cool completely.
BANANAS FOSTER TOPPING
1/4 cup non-hydrogenated vegan margarine
1 cup brown sugar
1/2 cup dark rum
1/4 cup banana liquer
2 large bananas, diced
In saucepan over low heat, melt margarine. Mix in sugar till smooth. Add diced bananas and liquors. Mix till caramelized. Using kitchen torch or lighter, hold flame over saucepan until alcohol burns off. Turn off stove.
Poke five or six holes in cupcakes using a chopstick. Pour foster topping over cupcakes, allowing the sugary syrup to seep into holes. Bananas sit on top.
If desired, add a scoop of non-dairy frozen vanilla dessert to the top. Otherwise, serve immediately and enjoy!
Photos can be found on my twitter page www.twitter.com/LynneLLisa
Here it is, my vegan Bananas Foster Cupcake:
Brown Sugar Cupcake
Makes 12
2 c. flour
3/4 c. hazelnut meal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. ground flax seeds
1/2 cup canola oil
2 c. light brown sugar
1 c. soy milk
2 tsp. apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. hazelnut extract
Preheat oven to 350 degrees Fahrenheit.
In small bowl, pour cider vinegar into soy milk and set aside to curdle. In large bowl, whisk flax seeds with oil. Add brown sugar and mix well. Add curdled soy milk and extracts. Mix.
Sift together flour, hazelnut meal, baking powder, baking soda, and salt. Beat dry ingredients into wet for about one minute.
Pour batter into paper lined cupcake liners and bake at 350 for approximately 20 minutes, or until toothpick inserted in center comes out clean.
Cool completely.
BANANAS FOSTER TOPPING
1/4 cup non-hydrogenated vegan margarine
1 cup brown sugar
1/2 cup dark rum
1/4 cup banana liquer
2 large bananas, diced
In saucepan over low heat, melt margarine. Mix in sugar till smooth. Add diced bananas and liquors. Mix till caramelized. Using kitchen torch or lighter, hold flame over saucepan until alcohol burns off. Turn off stove.
Poke five or six holes in cupcakes using a chopstick. Pour foster topping over cupcakes, allowing the sugary syrup to seep into holes. Bananas sit on top.
If desired, add a scoop of non-dairy frozen vanilla dessert to the top. Otherwise, serve immediately and enjoy!
Photos can be found on my twitter page www.twitter.com/LynneLLisa
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