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Roasted Cumin-Lime Carrots

Carrots could easily be the bastard child of the vegetable world. I think that needs to change. Carrots are such a tried-and-true, familiar sight in just about any kitchen; so dependable and ordinary that we don’t even notice them growing whiskers and getting limp in the refrigerator vegetable bin, probably right there next to a sad, yellowing bunch of celery. And just forget about those elderly, foot-long, Grand Canyon-cracked carrots with their greens lopped off that you buy individually and invariably taste like a mildewed bath math; who knows how long they’ve been hanging around in storage? The kind of carrots I’m talking about are bunches of sweet babies you can take home with their fresh green tops still attached. I’ve been training myself to treat fresh carrots as well as any other vegetable; not as an afterthought. Cooking breaks down the cellulose in vegetables so they are a bit more digestible, but the healthy beta-carotene in carrots needs fat in order to be absorbed. Ingredients Related:  pzsoroVeggiesSalads

Spicy Buffalo Cauliflower 'Wings' Looking for a healthier (and kinder) alternative to chicken wings? Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. With all the flavor and none of the guilt, this is a secret-weapon recipe that every vegan cook should have in his or her kitchen. SpicyBuffalo Cauliflower ‘Wings’ 1 cup water or soy milk 1 cup flour (any kind will work—even gluten-free!) Preheat the oven to 450°F.Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Makes 4 servings How to Steam Vegetables: 7 steps (with pictures) Edit Article Vegetables & EquipmentSteaming VegetablesUsing a Covered PanIn the Microwave Edited by Flickety, Sondra C, Eric, Travis Derouin and 15 others Steamed vegetables are a nutritious and quick choice for any dinner table. Ad Steps Method 1 of 4: Vegetables & Equipment 1Pick your vegetables. 3Devise some equipment. Method 2 of 4: Steaming Vegetables 1Bust out your steamer. 5Season and serve. Method 3 of 4: Using a Covered Pan 1Get a hold of a large pan. 4Remove from the heat and serve. Method 4 of 4: In the Microwave 1Put your vegetables into a microwavable bowl with a tablespoon (15 g) of water. 4Eat. Tips Since all vegetables cook at a different pace, always cook the different types separately.Lemon juice is a delicious addition for vegetables served neat.All the vegetables can be reheated in several ways once steamed, including by sautéing, placing them in hot water and other heating methods. Sources and Citations VideoJug A video on steaming vegetables.

Roasted Cauliflower with Tahini Sauce Recipe Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish. Roasted Cauliflower with Tahini Sauce serves 4-6 Ingredients 1⁄4 cup extra-virgin olive oil 4 tsp. ground cumin 2 heads cauliflower, cored and cut into 1 1⁄2'' florets Kosher salt and freshly ground black pepper, to taste 1⁄2 cup tahini 3 cloves garlic, smashed and minced into a paste Juice of 1 lemon Instructions Heat oven to 500°. Meanwhile, combine tahini, garlic, lemon juice, and 1⁄2 cup water in a small bowl and season with salt. 12 Comments

Grow Your Own – Do It Yourself Kit IT’S A SLAM DUNK. You’ll never be hungry again. EVER! You talked. We listened. Do you want to own your own food machine that grows healthy organic vegetables and home-grown fish for your own use or for commercial sales? Portable Farms™ Aquaponics System, The Food Machine Portable Farms™ Aquaponics System, The Food Machine Thanks to Escapeartist’s global coverage as a Strategic Media Partner, Portable Farms, Inc. has received a mountain of inquires from people all over the world who are concerned about their own personal food security and here’s what people have told us: For more information ======>> Portable Farms™ Aquaponics Systems Website Food security (access and availability to fresh food) is an important issue facing all families, organizations and communities in the world today. We have responded to Escapeartist reader’s requests by offering a 21st Century solution to the issue of food security. Phyllis Davis (Co-Inventor) Share this Post:

Recipes for Health - Grated Raw Beet Salad Andrew Scrivani for The New York Times 1/2 pound beets 3 tablespoons freshly squeezed orange juice 1 tablespoon freshly squeezed lemon juice 1 tablespoon extra virgin olive oil 2 tablespoon minced chives, mint or parsley (or a combination) Salt to taste Leaves of 1 romaine heart 1. 2. Yield: Serves four. Advance preparation: The grated beets can be dressed and kept in the refrigerator, covered well, for a couple of days. Nutritional information per serving: 58 ; 3 grams fat; 0 grams ; 0 milligrams ; 6 grams ; 1 gram ; 32 milligrams sodium (does not include salt added during cooking); 1 gram protein Martha Rose Shulman can be reached at Canada Blog: Mushrooms Masters: A Tournament of Taste - App Attack This tourmnament is starting to get intense! Another win for Australia as Jennifer from Le Delicieux sweeps the GOLD with her Mushroom Wellington. Congrats Jennifer! Well folks, I guess we need to take it up a notch here, so that we can win at least one round this year! Appetizer Attack! Representing Canada this week is Angela from Oh She Glows with her awesome Mushroom Walnut Pesto Tart. Angela Liddon is the writer and vegan recipe developer for her healthy living website, Oh She Glows. Mushroom Walnut Pesto Tart Serves 8-12 Required utensils: Food processor, skillet, baking sheet Ingredients For pesto: 2 garlic cloves 20 oz (~1.25 lb) sliced crimini mushrooms, divided 2/3 cup toasted chopped walnuts, divided 1/3 cup extra virgin olive oil 2 tbsp water 1 cup loosely packed fresh parsley 1 tbsp nutritional yeast (optional) 1/2-3/4 tsp kosher salt, to taste Freshly ground black pepper, to taste Directions 1. 2. 3. 4.

Raw Zucchini Squash Sandwiches with Sprouted... - Vegan Yack Attack crispy broccoli with lemon and garlic I may have suddenly, and at least a month earlier than I’d hoped, reached the slightly less awesome phase of pregnancy, which I suspect is nature’s way of ensuring that despite all of the great things about gestating — thick, shiny hair! elastic-waist pants! people actually encouraging you to be lazy! — you will have little desire to stay this way forever. It started two Mondays ago when all of my shirts simultaneously stopped fitting, as if they were in a pact with each other to make a cold-bellied mockery of my attempts to avoid maternity clothing this time around. Then, this old lady I swim with told me I was looking “huge” and evidently undaunted by the dripping sarcasm in my “thanks?” Finally, my doctor told me my blood test had shown that I was anemic, but unlike a few hastily purchased t-shirts, a rehearsed “actually, I’m due next week! So, let’s talk about broccoli. Crispy Broccoli with Lemon and Garlic Serves 2 as a side Heat oven to 425°F (220°C).

Plans Guided Reboot: Plan Plus Coach Work with a Reboot Coach in a small, private group to help you reach your health goals. 5 days of eating & juicing + 10 days juicing only Price $149.00 Learn more 5 days of eating & juicing+ 25 days juicing only Price $289.00 Learn more Free Reboot Plans: Includes daily meal plans and recipes. 10 days of eating & juicing only (You can also find this plan in the Reboot with Joe Juice Diet Book!) Download the10 Day Plan 5 days of eating & juicing + 10 days juicing only Download the15 Day Plan Shopping List Template To prepare your grocery list while Rebooting, select your juices, decide how many days you are shopping for, print the Shopping List Template and use it to write down the quantity of each ingredient you will need to make your recipes. Reboot Information for Your Doctor If you’re interested in Rebooting, print this document for your doctor and bring it to your next appointment to help you explain exactly what a Reboot entails. See Reboot Results!

Tomato & Mozzarella Potato Salad with Lemon-Buttermilk Dressing Recipes from The Kitchn This is a quick and easy side dish, full of flavor. I loved how colorful it was, too — all those potatoes tumbled together with red tomatoes and green basil. It served a big crowd — a pack of family over to lunch. We numbered at least 10 or 11, but this easily fed them all, while leaving me a little container of leftovers to eat for lunch with chicken and a green salad. Tomato & Mozzarella Potato Salad with Lemon-Buttermilk Dressing serves 8 3 pounds petite red or Yellow Yukon potatoes, unpeeled and quarteredSalt and freshly ground black pepper1/4 cup buttermilk1/3 cup olive oil2 to 3 tablespoons lemon juice, from 1 lemon1 tablespoon honey, warmed8 ounces tiny mozzarella balls12 ounces cherry tomatoes, halved2 ounces basil, roughly chopped Heat a large pot of water to boiling and salt it generously with at least 1 tablespoon salt. While the potatoes are cooking, whisk together the buttermilk, olive oil, lemon juice, honey, and 1/2 teaspoon salt.