Posts Tagged ‘health’

I was assaulted yesterday at the gas station while attempting to fill the van without having to take out a payday loan.  Exiting into the biting wind, the blare of the outdoor televisions forced its way into my ears, alternately urging me to buy some product I know will kill me (and not even having the courtesy to taste good while doing so) and telling me everything I never wanted to know about “entertainment news.”  (more…)

I can see the skepticism on your face from here, so don’t think you’re getting away with it just because you’re hiding behind your computer, laptop, tablet or phone!  Some of you are wondering if you’ll also get a set of Ginsu knives free when you send for my $19.95 program (free shipping and handling, today only).  And some of you, who shall remain nameless, are simply scoffing.  Get in shape while watching TV? If it were that easy, everyone would be fit.

jogging

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We’ve had our last meal of the year:  Bobby Flay’s salmon with mustard and brown sugar glaze, (http://www.foodnetwork.com/recipes/bobby-flay/salmon-with-brown-sugar-and-mustard-glaze-recipe/index.html), farro (my new favorite grain), cauliflower, and bubbly.   Later, we’ll have Julie Hasson’s rice pudding, (vegan and seriously good), http://www.juliehasson.com/2011/10/old-fashioned-creamy-rice-pudding/. (more…)

The only thing better than a great candy recipe is a great candy recipe with only three ingredients, filled with things that are good for you and that is completely simple.  So, without further ado, I present to you…Sea-Salted Smoky Almond Chocolate Bark, the new star in your homemade candy firmament.  It has a place every year, along with my Peanut Butter Fudge and biscotti, on the plates I take to the librarians and people who work at other places I frequent, and is always a big hit.  Put that star power to work for you this year and just smile deprecatingly when people rave about how good it is.  (I gave out recipes to two of the painters just today.)  🙂 (more…)

When is a recipe not a recipe?  When two factors are present–it’s so simple that I can remember it and it can be adapted to whatever you like, whatever is seasonl, and whatever you have around the house.  Having said that, here’s a tasty, nutritious non-recipe from Jae Steele, author of Get It Ripe and Ripe From Around Here–Pesto Bean Bowl. (more…)

Tried a new recipe a days ago from a cookbook that I unfortunately didn’t get through before it was due (and there was a hold on it, so I had to take it back or suffer the dreaded fines.)  The cookbook is The Sprouted Kitchen, by Sara Forte and you can access her blog here for additional recipes:  http://www.sproutedkitchen.com/.  (Sara, thanks for giving me permission to share your recipe.)

The recipe made 16 of these tasty bars (or 8 twice the size.) I prefer to eat 2…just feels more decadent. 🙂

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I picked up Isa Chandra Moskowitz’s cookcook, Appetite For Reduction, from the library recently and decided to make the lasagna with roasted cauliflower ricotta and spinach.  I’ve been looking for a good vegan lasagna, but what I got was simply a delicious lasagne that happened to be vegan.  Because I didn’t check my ingredients carefully, I didn’t have olives so I couldn’t make it last night, but I made the cauliflower ricotta yesterday and just heated it up before assembling the lasagna tonight.  Give it a try, even if you’re a meat-eater.  It’s tasty in its own right and has a mere 300 calories (only 60 from fat), 8 g. of fiber and 16 g. of protein, plus 35% of vitamin A, 150% of vitamin C, 25% of calcium and 30% of iron, (based on 6 servings/batch.)  Next time I would consider making a double batch, which I don’t think would take that much longer and would give me more leftovers.  I’m going to freeze part of this batch and see how that works.  (more…)

If you’re gluten-intolerant, have celiac disease or are vegan or vegetarian, the holidays can be particularly difficult, especially if you’re the only one in your family or group in that category.  This year we’re spending Thanksgiving with friends, one of whom is gluten-intolerant.  Since our usual entree is homemade ravioli (here’s the recipe but the pictures have mysteriously disappeared…https://sustainabilitea.wordpress.com/2012/06/25/cooking-classes-and-ravioli/with walnut sauce) with walnut sauce (also picture-less…https://sustainabilitea.wordpress.com/2012/06/26/after-youve-made-ravioli-make-the-ravioli/), that won’t fly, unless I make gluten-free pasta, which I may do.  So when I saw the Seasonal Fall Flavors cooking class being offered at Mustard Seed Market and Cafe in Solon, Ohio, (http://www.mustardseedmarket.com/index.html), I signed up right away, figuring I might find some great-tasting recipes with which to impress everyone. (more…)

Some days I just can’t stand any more. (more…)