Inside Out | A Bookish Mix - T Magazine Blog Rita KonigThe bookcases in Ahmad Sardar’s New York apartment are stocked not just with books, but with all kinds of art and objects. There is a definite art to filling bookshelves. I don’t think there is any right or wrong way; the only thing that doesn’t work for me is when they are empty. While scouring design books, I find that I am always drawn to rooms where an entire wall is devoted to books. Yesterday morning I went over to Ahmad Sardar’s East Village apartment to photograph his wall of bookshelves. I am currently working on a project where I am installing Vitsoe shelving, an adjustable metal system designed in 1960 by Dieter Rams, which works fantastically in both contemporary and traditional spaces. But I also want to add quite a few things to these shelves that aren’t books. Have fun with your bookshelves and keep everything moving.
Vegan Recipes, Diets, & Information EatingWell: 6 Foods to Eat If You're Skipping Meat By Kerri-Ann Jennings, M.S., R.D., Associate Editor, Nutrition for EatingWell Magazine I was a vegetarian for most of my college years, but I was not yet a nutrition major (that came in grad school). My diet in those days consisted of lots of bread, cheese, yogurt and fruit. Not surprisingly, I gained weight and became iron-deficient. Now years later and pounds lighter, I still favor a meatless diet (although not exclusively). Must-Read: 4 Ways to Go Meatless I also know that meatless eating can deliver a lot of health benefits, without sacrificing flavor. Want to Try Going Meatless for a Month? All that said, having a balanced diet (meatless or not) is key to proper nutrition, so include these veggie foods in your diet to get critical nutrients your body needs. Don’t Miss: The Vegetarian Kitchen: Must-Have Pantry Basics What to Eat: Beans Key Nutrient You Get: Protein More Vegetarian Sources of Protein: Nuts and seeds, soy, eggs and dairy What to Eat: Dark leafy greens What to Eat: Walnuts
Feeding Your Preschooler - Ages 4 to 5 Years Nutrition during preschool years is important for kids' growth and learning and to provide energy for high activity levels. Here are some suggestions for good nutrition during these years. What should my preschooler be eating? Your preschooler is now able to feed him- or herself and is able to try a wide variety of foods. Always offer different choices for your child to eat. How much should my preschooler be eating? Your job is to decide what foods are offered and when and where they are eaten. The following table gives guidelines for how much your preschooler should be eating each day. Grain Group - at least 6 servings each day 1 slice of bread 4-6 crackers ½ cup cooked rice, pasta, or cereal ½ bun, muffin, or bagel Fruit and Vegetable Group - at least 5 servings each day ½ cup cooked, canned, or chopped raw ½ - 1 small fruit/vegetable ½ cup juice Milk Group - at least 3 servings each day ¾ cup milk or yogurt ¾ ounce of cheese Meat Group - 2 servings each day Additional tips:
Tofu Spinach Quiche Interested in uplifting stories on the natural world, sustainable communities, simple food, and new thinking on how to live well? Please enter a valid email address and try again! No thanks Been there Since 2005, Guardian Travel's Been there site has been offering a view of world travel through the eyes of real travellers – you – with tips, blogs, pictures and advice straight from the horse's mouth. The Been there site has now closed but we are still running our weekly readers' tips and monthly photo competitions. To enter both go to GuardianWitness. Here's what you need to know: Been there photo competition We are rightly proud of our monthly photo competition as the standard of travel photography it generates is incredibly high. Been there readers' tips competition Each week there is a Force Ten Spindrift 300 tent worth £540 up for grabs for the best tip posted on a particular subject.
Homemade Nutella There’s something so wonderfully addictive about Nutella. I’m not sure what it is, really, maybe the aroma of the hazelnuts mixed with the soft texture of the chocolate, and the knowledge that you can spread it on your favorite foods and call it breakfast the way the Europeans do. Clearly, the Europeans are very intelligent when it comes to breakfast. When I saw this recipe for homemade Nutella from Elana’s Pantry, I loved the simplicity of the ingredients that she used. She uses agave instead of refined sugar, simple unsweetened cocoa powder and protein rich nuts. You begin by laying the hazelnuts out on a sheet tray or roasting pan and roasting them in the oven for 8-10 minutes. When they are ready they will be slightly darker and their skins will crack. This is good because you now will need to rub the skins off with a paper towel. Then transfer the nuts to a food processor … And blend away. This is what it looks like when it is halfway there. Now you add the cocoa … The vanilla …
7 Easy Vegan Recipes to Get You Through Your First Week of Veganism" It can be a bit intimidating to go vegan all at once. What do I eat? I mean I know what I can't eat, but how do I put it all into a recipe? How can I make sure that my vegan meals are balanced and that my family will eat them as well? Also, consider joining a CSA. This vegan recipe guide can be used as a vegan starter kit or as a means to detox the body for a week and maybe drop a few pounds. 1. Paella is the quintessential Spanish dish traditionally made with tons of seafood. 1 large Vidalia onion, chopped 4 tbsp organic olive oil 12 oz organic brown rice 1 large carton organic vegetable stock 6 oz dry white wine 1 16 oz can organic chopped tomatoes 1 tbsp tomato puree ½ tsp dried tarragon 1 tsp dried basil 2 cloves garlic, minced 1 tsp oregano 1 red pepper, chopped 3 sticks celery, chopped 1 cup mushrooms, whatever is locally available, chopped ½ cup frozen peas ¼ cup broken cashew nuts Sea salt and pepper to taste Method 1. 2. 3. 4. 5. 6. 2. 1. 2. 3. Source: VegWeb Directions 1. 2. 3.
Fatfree Vegan Recipes quinoa salad with black beans, avocado and cumin-lime dressing — Eating for England This is my kind of salad. I’ve written before about how awesome grain salads are as a go-to lunch option in the warmer months. I like big batches of things. Soups in the winter, salads in the summer. It’s easy. Usually my grain salads lean towards Mediterranean flavours but this one has a Mexican spin. Make this up on a Sunday afternoon and eat it through the week for lunches, you know, when it’s 100F (38C) outside (really, Minneapolis?). Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing serves 4-6 Ingredients 1 cup dry quinoa, rinsed1 tbsp olive oil or coconut oil1 3/4 cup water1 can black beans, drained and rinsed1 avocado, chopped into chunkshandful cherry tomatoes, quartered1/2 red onion, diced1 small clove garlic, minced1 red bell pepper, chopped into chunkssmall handful cilantro, diced1 limes, juiced1/2 tsp cumin1/2 tbsp olive oilsalt, to taste Directions Warm the olive/coconut oil in a medium saucepan over medium heat.