I love a good BBQ, but grilling only vegetables and fruits can sometimes get bait boring, so I created these delicious (And I’m not saying that because I made them, but because they really are, I couldn’t stop eating them) Brown Rice Miso Squash – Quinoa Patties.
Makes 4 medium sizes Patties Prep time: 10 – 15 min. Ingredients 2 tbsp flax egg (mix 1 Tbsp flax seed + 3 Tbsp water) 1 cup cooked squash 1/2 cup quinoa 1 tbsp bread crumbs (I used brown rice bread crumbs) 1 tsp brown rice miso 1 handful fresh parsley 1/4 cup chickpea flour 1 tbsp nutritional yeast. Eat to Live.
Polenta Veggie Bean Pot Pie Recipe on Food52. Pumpkin Sage Polenta. Simple Sundays | Pumpkin Sage Polenta The hay crunched beneath our feet as we surveyed the rows of pumpkins, the sun finally making its presence known after the chill of autumn gave way to a few hours of heat.
My children exuberantly ran ahead of me, declaring each pumpkin they touched “the one!” I reminded them that I would only put their final final selections in the wagon, as they steered me over to pumpkins half my size. It didn’t matter. I must have lifted over twenty pumpkins into and out of our wagon, behemoths of gourds, as I began to break a sweat, my hair sticking to my neck and my hands coated in dust. Finally, it was all settled: the largest pumpkin was appointed to Daddy, the second largest was determined perfect for the pattern my daughter pre-selected, and the squat, globe-shaped pumpkin was just what my son had envisioned. Polenta. Pumpkin Sage Polenta bubbled and hissed on the stove as my children worked on their final pumpkin carving today. Polenta with Peas, Fennel, and Almonds - Naturally Ella.
Yesterday I had, what could only be called, a meltdown.
I needed to head out to the store to stock up for a week of recipe making/photographing and instead, I sat frozen at the dining room table thinking through all the things I needed to get done. Finally, with tears in my eyes, I found my husband and asked for a hug (at which point I started bawling.) He, with a gift for words, talked me through everything and calmed me down (one of the many reasons I’m so grateful to have him in my life).
While I still have quite a few looming deadlines, he suggested I start planning for all the things I want to do once some of these projects are out the door. So, I did. In addition to coping with the deadlines and stress, I’ve been trying to focus on eating a bit better (because pizza) and also start planning for when we don’t have gobs of cookbook food stashed in the refrigerator. Creamy polenta & mushrooms. I’m short for words today… we’re in Chicago visiting my family this week, and I’m making a point to spend less time in front of the computer.
Sometimes it’s just time to put the electronics away… to cut the habit of looking at your iphone every few minutes and relax a bit, you know? We made this warm and cozy meal last week with one of our favorite foods – mushrooms. It’s pretty simple… creamy polenta, chickpeas and a mix of sauteéd mushrooms & tarragon. They have these fancy ones right now at Whole Foods that are amazing, and more importantly – on sale. Rustic Polenta Casserole with Mushrooms and Swiss Chard. Photos by Emily Caruso I am endlessly fascinated by America’s Test Kitchen’s magazines and cookbooks.
I love that they detail the process of recipe development and not just, “Hey, here’s a recipe! It tastes good! Enjoy!” While baking is more of a science than cooking, there is still a science to cooking and it’s interesting to read exactly why frozen peas are better than fresh for most recipes or how different types of potatoes result in different textures in gratins. The Complete Vegetarian Cookbook. Slow Cooker. Enchiladas w/ cashew poblano crema. Nothing like a five o’clock Friday post the day before Cinco de Mayo… I’m sure everyone’s off on a patio with a margarita in hand by now, but I just had to get this one last recipe out before I go pour my first happy hour drink.
We made this last night (hence, the late post). Vegan Enchiladas with Cilantro Avocado Cream Sauce. Out of all of the recipes on my Weekly Meal Plan, this is the one we were most excited about!
Entrees. Braised Coconut Spinach & Chickpeas with Lemon. Are you in the mood for some comfort food?
Of course you are; it's January. In the interest of resolutions and energy, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish? Vegans & Vegetarians: Proper Nutrition via Smoothies. Opting for a diet free from meat and animal products is becoming increasingly popular.
To ensure good health it is important that you understand the nutrients that are a little more difficult to get without eating animal-based foods. There are plenty of plant-sourced alternatives, but most people are accustomed to getting them through animal products. If you are planning to become a vegetarian, you can still get many of these nutrients from eggs and dairy, but if you want to cut out all animal products, you will need to stick solely to plant-based foods. Smoothies are a great way for you to ensure that you include all the vitamins, minerals, and other nutrients you need in your daily vegetarian or vegan diet.
The Vegetarian and Vegan Diets To be a vegetarian typically means not eating any meat. So what do vegetarians and vegans eat? The Garden Grazer: Collections. (something for everyone from lettuce, to bean, to quinoa salads) (recipes, info, and how to cook) (40+ meatless Mexican-inspired recipes)
Amuse Your Bouche - Simple vegetarian recipes. The World's Largest Collection of Vegetarian Recipes. Vegan recipe photos + links. Updated hourly. Blogger-submitted, from your favorite bloggers. Register today! Recipes. The World's Healthiest Foods.
Tropical Turmeric Smoothie. This smoothie exemplifies one of my favorite aspects of smoothies. Creating an absolutely delicious drink containing a number of healthy ingredients that you wouldn’t normally consume individually, unless you like to gag :) Turmeric is a “super spice” in my book, with health benefits that are vast and various. While I’ve been cooking with it for years, I just recently started adding it into my smoothies, with much success. Here’s why “hiding” a little turmeric in your smoothies is such a great idea. Potent Anti-Inflammatory – At the root of most health issues you’ll find inflammation, whose reduction goes along way in alleviating symptoms.Aids Weight Loss – By helping increase the flow of bile, an important factor in digesting dietary fat.
Curcumin is the active ingredient in turmeric responsible for much of its health promoting properties, in case you were curious. Turmeric has a slightly bitter taste. The Ingredients The Add-ons. Golden Milk. Golden Milk is a wonderful beverage to have in the evening and the benefits are extraordinary. The main ingredient in this recipe is turmeric. Turmeric contains curcumin, the polyphenol identified as its primary active component and which exhibits over 150 potentially therapeutic activities, which include antioxidant, anti-inflammatory and anti-cancer properties.
Mis Recetas Anticáncer.