Tag Archives: vegan

Hello, Lovely, Fabulous Readers …

So, it’s the holidays already, huh?

I know so many of us say this every year, but how the heck did it get here so fast?

Anyway, as you can tell by the looks of Eat, Pray, Run, I have not been doing a fantastic job at keeping it updated. And just like the holiday arrival, I don’t know where time has gone and how I missed so many days of writing to my lovely blog readers.

As promised (more than a week ago), Dan will be guest blogging soon, so we can get that fantastic tofu recipe to you. It really is as yummy as it looks. And in the days to come, you will be seeing lots more from me — promise.

For now, my friends, I have loads of preparing for Christmas and Hanukkah to do, so I am going to get my heiny moving.

In the meantime, enjoy this piece I wrote about my new love — the Nintendo Wii. Who would have ever thought I could be so enamored with a video game? Oh, how I love you, Wii bowling.

Happy Holidays to each and every one of you.


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Filed under December 2008, Eat, Pray, Run

And This Is What I Come Home To ….

… Yes, yes. I am blessed with a fabulous fiancé.

But I thought him even more fabulous when I arrived home tonight from an especially difficult Pilates session, and found this:


It was oh-so-fabulous.

I am so very happy that Dan just loves to cook. It keeps my tummy smiling. And look at the presentation! Beautiful, huh?

P.S. Stay tuned for the recipe — tomorrow!


Filed under December 2008, Eat, Pray, Run

Busy Being Green And, Well, . . . Busy.

Before I start, I must first apologize for being such a horrible blogger this week. These last few days have been the kind of days where everything begins to blur together, and when you reflect on your activities you think, “Really? That was this morning?”

I have been really busy.

But no excuses. I just wanted to explain my situation a bit.

Anyhoo, I promised you a juice recipe and here it is. I borrowed this one from The Raw Food Detox Diet by Natalia Rose. I have to be honest, this Green Lemonade takes some getting used to. But once you have had it a couple of times, it begins to wear on you and is really quite refreshing:

Makes 1 serving

1 head romaine lettuce or celery

5 to 6 stalks kale (any type)

1 to 2 apples (as needed for sweetness — I used two! Try organic Pink Lady or Fuji apples)

1 whole organic lemon (You don’t have to peel it)

1 to 2 tablespoons fresh ginger (optional)

Process the vegetables through the juicer by admitting one vegetable at a time through the mouth of the juicer. The fiber will shoot out of the juicer into one container while the sprout will eject the fresh juice into another container. Pour into a large glass and drink! Notice how the lemon really cuts out the “green” taste that most people try to avoid.

And wait just a minute . . . Don’t think I forgot about all of you who do not have a juicer to use at your disposal!

Here is a recipe for a greens drink that can be made in your blender. This one, which was featured on Oprah, is concocted by Dr. Mehmet Oz. The ingredients are fairly similar to the recipe I have posted above, but everything just goes into a blender instead:

  • 2 cups spinach
  • 2 cups cucumber
  • 1 head of celery
  • 1/2 inch or teaspoon ginger root
  • 1 bunch parsley
  • 2 apples
  • Juice of 1 lime
  • Juice of 1/2 lemon

After everything is combined in a blender, this recipe makes 28 to 30 ounces—about three to four servings. Oprah has said, “It’s a glass of fresh.”

Let me know what you think of these green beverages. They look rather questionable, but turn out to be quite tasty. What’s more, the enzymes that you are getting from the fruits and vegetables are extremely beneficial to your well-being!

Enjoy. (:


Filed under April 2008, Eat

Veg-Heads Can Bake, Too!

Note to readers: I am not a vegetarian, but I like to learn about dietary habits of all sorts. In addition, I know I have readers who enjoy all kinds of different foods and come from various food backgrounds. Therefore, I thought I would give these muffins a try!

ingredients.jpgI love to bake and, lately, I have been reading Skinny Bitch In the Kitch: Kick Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!), a fantastic baking and cooking resource for vegans. If you have not read the prelude to this book, Skinny Bitch, you may want to give it a shot. While I don’t necessarily agree with the authors, Rory Freedman and Kim Barnouin, angry and get skinny-or-it’s-not-worth-living approach, there is a lot of the interesting information about governmental standards for food processing.

So, anyway, I decided to make the book’s Basic Fruit and Nut Muffins this morning and, after eating two yummy muffins, decided that it was a great recipe to share with you!

Now, as a Skinny Bitch you must decide what kind of muffins you are going to make (see below for variations). I chose the Apple Cinnamon Muffins and, although the recipe says to omit the nuts, I was feeling rebellious and added 1/2 cup slivered almonds. I also threw in a small handful of raisins — YOUR CHOICE!!

Basic Fruit and Nut Muffins

Makes 12 standard-sized muffins

1/4 cup refined coconut oil, melted, or safflower oil, plus more for greasing muffin tins (I used safflower oil.)

2 cups whole wheat pastry flour

1/2 cup Sucanat or other dry sweetener

1 tablespoon Ener-G egg replacer (I forgot to buy this, so I used 1/4 cup applesauce instead — another great egg replacement. 1/4 cup applesauce or 1 mashed banana or 1 tablespoon of Ener-G all equal about one egg.)

2 teaspoons baking powder

1/4 teaspoon fine sea salt

1 1/4 cups soy milk (I used EdenBlend Original Rice & Soy.)

1 teaspoon vanilla

1 cup fresh or dried fruit, diced or chunked if necessary (I diced about 2 small apples and threw in a bit of raisins.)
1/2 cup chopped nuts (optional)

Now Choose Your Muffin…

*Apple Cinnamon Muffins:

Use apples for the fruit, omit the nuts, and add 1 tablespoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves to the dry ingredients.

*Cranberry Orange Muffins:

Add the zest of 1/2 orange. Use dried cranberries for the fruit and omit the nuts.

*Tropical Macadamia Nut Muffins:

Add the zest of 1/2 orange, combine banana and shredded coconut for the fruit and use macadamias for the nuts.

*Zucchini Raisin Muffins:

Combine shredded zucchini and raisins for the fruit, omit the nuts, and add 1 teaspoon ground cinnamon and 1/2 teaspoon ground ginger to the dry ingredients.

Now that you have all of the ingredients, it is time to bake! :

Preheat the oven to 375 F. Grease a standard-sized muffin tin or use muffin liners.

In a large bowl, combine the pastry flour, Sucanat, baking powder, salt and egg replacer (If you are not using Ener-G, save the egg replacer for the liquid ingredients). In a medium bowl, whisk together the soy milk, oil and vanilla. Add the milk mixture to the flour mixture, stirring until barely combined. Stir in the fruit and nuts, if using.


Transfer the batter to the prepared muffin tin, dividing it evenly. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

And, VOILA! They should look nice and pretty, like mine:




Filed under Eat, January 2008