If you haven’t already checked out CanarsieBK – you need too. Here are a few post samples
If this isn’t enough to spark your interest – something is amiss with your veggie loving soul.
A few weeks ago I attended a lecture given by Dr. Fuhrman the author of Eat to Live. After reviewing my notes I thought I would share the points the resonated with me the most.
• Doctors are not your saviors – the healthcare crisis can be solved/improved through self care
• The SAD (Standard American Diet) is disease promoting
• Fat is an inflammatory substance that promotes cancer
• Excess protein is carcinogenic
• Cancer rates have increased since the start of isolating vitamins and adding them to manufactured food
• Processed foods build up metabolic waste in the tissues that damage cells and lead to mutation/cancer
• Low micronutrient intake leads to uncontrolled eating and binges
• Sugar and Caffeine have been found to be more addictive than cocaine
• Refined oil is not a health food – in any form – oil begins to be stored by the body within minutes
• The best protection available against cancer is leafy green vegetables
• High nutrient consumption can repair the damage that poor diet did in your youth
• The US Food Pyramid is not based on science – it is a socio-political construct
My potted garden is coming along nicely. Aside from watering them on the days that it hasn’t rained, I haven’t had to do much. Haven’t had any bug issues yet, so I haven’t had to look for any organic pesticide alternatives. I think I’ll wait one more week before I try my hand at this salsa recipe. All the fresh ingredients are going to be fantabulous. I can’t wait.
A crock-pot/slow cooker is a great tool for a busy cook. Invest as little as 15 minutes into completing this recipe right before bed.
2 large chopped tomatoes
5 chopped carrots
1 peeled and cubed eggplant
1 can drained garbanzo beans
1 can drained red kidney beans
1 cup chopped onion
3 stalks chopped celery
3 cloves minced garlic
3 cups vegetable broth
1 can tomato paste
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt
1/4 tsp pepper
1 tsp crushed red pepper
1 bay leaf
Combine all ingredients. Cook overnight.
Garbanzos are a personal favorite. This soup is really filling.
1 chopped garlic clove
3 cups veggie broth
1 can peeled and diced tomatoes
1 tsp olive oil
2 cans garbanzo beans
1/2 chopped onion
1 tsp rosemary
salt and pepper to taste
Heat olive oil over medium heat, add onion, sauté along with the garlic and rosemary. Add tomatoes, cook 10 minutes. Add broth and beans – simmer 5 minutes. Puree soup in blender or food processor.
1 can garbanzo beans
1 bunch Kale
1/4 cup onion
3 cloves sliced garlic
1 tbs olive oil
Drain and rinse beans. Remove the stems in the kale and chop. Sauté garlic, onion, and beans in olive oil for 10 minutes. Add remaining ingredients. Cook until kale wilts.
It’s already heating up; so, I’m trying to spend as little time hovering over a hot stove as possible. Summer is a great time for raw veggies and simple recipes that don’t require any heat. Here is a salad idea adapated from a Taste of Home recipe. Can’t get any more simple
3 chopped tomatoes
1 chopped red onion
1 chopped red bell pepper
1 tsp ground black pepper
1/4 C chopped fresh cilantro
1 tsp salt
2 drained cans of corn
1 garlic clove finely chopped
2 tbs olive oil
1/3 C balsamic vinegar
Mix and Enjoy
I have been craving sweets this week but I haven’t had time to make anything. This is top of my to list this weekend, along with visiting the Green Market at Piedmont Park Saturday morning.
This will be my second time attempting black bean brownies. The first time I made a few ill conceived substitutions – this time I’m going to stick to the script.
½ cup cocoa powder
2 t. vanilla
1 t. baking soda
1 (15 oz.) can of black beans (rinsed and drained)
1 T. ground flaxseed
1 ¼ cup unsweetened applesauce
2 cups chopped dates
¾ cup whole wheat flour
1 cup walnuts
1 teaspoon instant coffee (optional)
Blend the first six ingredients in a food processor. Add the flour and dates incrementally. Stir in the nuts. Spread into a 13” x 9” pan. Bake at 350 degrees for 20-25 minutes.
This month I am giving away a new copy of –”The Warmest Room in the House”
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- Remember to check back here on June 1st.
Congratulations Elise! You are this month’s winner.