I am not suggesting that you change your diet forever, but look at the stats if you went vegetarian for just a single day!
The Startling Effects of Going Vegetarian for Just One Day
15 Apr 2009 Leave a comment
in In the News
Grilled Chicken Breasts with Corn Salsa (raw salsa)
15 Apr 2009 Leave a comment
in Home Cooking, Raw Vegan Recipes Tags: chicken, comfort food, raw
I love love love this salsa! Michael was lucky that there was some left over for his chicken! I really dislike cilantro and I still loved this salsa.
I made this for dinner a few weeks ago, (before Passover 🙂 ) I do not have a grill so I broiled the marinated chicken. The Salsa is so Delicious and totally Raw so it was a perfect dinner for me. Michael really enjoyed the chicken and salsa combo!
Here is a picture of the Salsa!! Mmmmmmmm!
Recipe from Bon Appétit 1995
Salsa
- 1 1/4 cups frozen corn kernels, thawed
- 1/4 cup chopped red onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoons fresh lime juice
- 2 teaspoons chopped seeded jalapeño chili
Chicken
- 1/2 cup dark beer
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons chopped seeded jalapeño chili
- 2 teaspoons fresh lime juice
- 4 skinless boneless chicken breast halves
Preparation
For Salsa:
Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
For Chicken:
Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.
Raw Mushroom Cream Sushi
15 Apr 2009 2 Comments
in Raw Vegan Recipes Tags: Cashews, h'orderves, Nama Shoyu, nori rolls, raw, vegan, vegetarian
I love playing around with different Nori Rolls and wraps. You can really add or subtract from any recipe or just put whatever you have around in and roll it up. So simple and so good!
Adapted from RAW: The Uncook Book by Juliano
For the Filling:
Mac Cream
- 1 cup raw macadamia nuts
- I cup raw cashews
- 1/2 cup fresh-squeezed lemon juice
- 1/4 cup Nama Shoyu or 1 1/2 tsp Celtic sea salt
- 1 tablespoon garlic
- 1/2 tsps peppercorns
Blend all the above ingredients until creamy. Keeps 2 days in the refrerator.
**I only had cashews so I used 2 cups.
For the Sushi:
- 2 sheets of raw nori
- 4 fresh horseradish sticks, sliced thin (I found the horseradish sticks a little harsh. I have grated it before and find that much nicer in the rolls.)
- 4 carrot sticks
- 4 cucumber sticks, sliced thin (if organic leave the skin on)
- 1 cup sliced portobello mushrooms
- 4 apple slices, sliced thin (I used 6 per roll so every bite had apple 🙂 )
- lettuce leaves, enough to cover
On a sheet of nori arrange the horseradish, cucumber and carrot sticks, and mushrooms along the edge of the nori closest to you.
Gently spread the filling on top of the vegetable sticks, being careful not to allow the mixture to touch the nori. Add a layer of apple slices, and lettuce leaves (cover any wet ingredients with leaves so the nori doesn’t get wet).
Fold the bottom of the sheet up and over the filling, and roll the nori tightly using a bamboo mat or your fingers. Wet the top part of the nori sheet with a little water so as to seal the sushi.
If you are cutting…Let the roll sit for about 5 minutes before cutting. Using a sharp knife, cut the nori roll into 5 or 6 equal parts. Use a gentle see-saw motion to make it a perfect smooth cut. Arrange on a plate. If desired, serve with Nama Shoyu, tamari or this dipping sauce in a small bowl.
Dairy-free ice cream in the East Village
14 Apr 2009 Leave a comment
in New York Highlights Tags: comfort food, dessert, vegan
I have not been here yet, but so excited to try! Their coconut based ice-cream is pasteurized so it is not raw, but I am still super excited to check it out!
Dairy-free ice cream without all the artificial ingredients!! No refined sugars, no animal products, no preservatives and no artificial flavorings!
Stogo, a new East Village dairy-free ice cream shop which specializes in small-batch ice creams and sorbets with all-natural, high-quality ingredients. They start with an agave-sweetened soy or coconut base, then add vegan and organic ingredients to create flavors like Salted Caramel Pecan and Toasted Almond Joy. MMMMMM!!!!!! The toppings sound amazing as well; rich vegan hot fudge sauce, Raw Cacao Nibs, Goji berries and more.
Stogo, 159 E. 10th St. (between Second and Third aves.); 212-677-2301 or www.stogonyc.com
Sweet & Sour Chicken Thighs with Carrots
14 Apr 2009 Leave a comment
in Home Cooking Tags: chicken, comfort food
This is a really great Passover recipe that could be used all year round. For me, sauteing the vegetable in rendered chicken fat felt very traditional and reminiscent of my Jewish relatives using schmaltz in their recipes. I am sure this also increases the flavor! But I did use skinless and boneless chicken thighs which made it much healthier.
Makes 4 to 6 main-course servings
active time: 30 min
total time: 1 1/4 hr
from Gourmet 2005
Ingredients
- 8 small chicken thighs with skin and bone (2 1/2 to 2 3/4 lb total), trimmed of excess fat (I used skinless, boneless chicken thighs)
- 2 teaspoons salt
- 1 1/4 teaspoons paprika
- 3/4 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons olive oil
- 1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips
- 1 lb carrots (6 medium), cut diagonally into 1-inch pieces
- 2 tablespoons minced garlic
- 1/2 cup water
- 1/4 cup fresh lemon juice
- 2 tablespoons mild honey
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh cilantro
Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.
Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.
Liver/Gallbladder Flush
13 Apr 2009 2 Comments
in Cleansing Tags: Cleanse, Detox
Yestrday I finished up my second Liver/Gallbladder Flush. I first learned about the Liver/Gallbladder Flush about 3 years ago from my wonderful friend Katherine Irby. She is an amazing licensed acupuncturist and herbal medicine practitioner and she conducts a spring cleaning every April, which includes this flush. (www.bewellbk.com) I did this flush for the first time 3 years ago with Katherine and found it really successful. I eat mostly raw and love going on cleanses. I am on a mission to be pure and cleanse myself inside and out.
Although you may feel a little queasy during this cleanse, I think it is so important as it will help you optimize your health. I feel great knowing that I am getting rid of these gallstones from my body. I also feel extra successful because you actually see them leaving your body!
I feel really good about doing this flush because I know there are so many problems and diseases associated with having a fatty liver. By doing a gallbladder flush you take steps to restore your liver and improve your health. You can improve digestion, have more energy and vitality, improve emotional health, and have a younger body, a clearer mind, and a better life.
If you are interested below is what I did this weekend:
On Saturday I ate a normal breakfast and lunch. Three hours after I took two teaspoons of Epsom salts dissolved in one ounce of hot water. The taste was pretty unpleasant but I followed it up a little freshly squeezed citrus juice. Two hours later, I repeated this process. I had citrus fruits and freshly squeezed citrus juices for my evening meal. At bedtime, I had 1/2 cup of unrefined olive oil blended with 1/2 cup of citrus juice mix. I know it sounds intense, but using a straw to drink the mixture makes it so much more tolerable. After drinking the oil/citrus mixture I lied down immediately in bed on right side with my knees pulled up close to my chest for 30 minutes. I watched a movie with my husband so it really wasn’t so awful. Sunday morning, one hour before I ate breakfast, I took two teaspoons of Epsom salts dissolved in two ounces of hot water. It did not hurt when they come out as you are eliminating, but you might feel a bit queasy, but it is manageable. I was at home most of the day because I did not want to risk being in a public restroom, but I pretty much felt fine and ate a normal breakfast and lunch.
** I would suggest doing the flush on a Saturday evening so you can spend Sunday comfortably in your house. It is advisable to stay home the day you pass the stones. It is also advisable to do the flush in the evening so that you can go directly to bed.
** Do not drink liquids after you drink the oil until the next day.
If you are looking for more information, please read, ‘The Amazing Liver and Gallbladder Flush’ by Andreas Moritz. This book outlines how to do the flush.
It is advised that you consult with a licensed health care professional when considering doing this cleanse.
Chopped “Liver” Spread
12 Apr 2009 6 Comments
in Vegetarian Recipes Tags: comfort food, dip, jewish, Passover, pate, quick and easy, sides, snack, vegan, vegetarian
If you are celebrating Passover I hope it is a great and liberating time for you! Here is a delicious recipe that my whole family loves to munch on during Passover and any time really. Great with matzoh during Passover or crackers the rest of the year.
Chopped “Liver” Spread
Source: No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler provided by Vegetarian Resource Group (VRG.org).
- 3 Tbsp. oil
- 1/2 lb. mushrooms, chopped
- 1 small onion, chopped
- 1 cup chopped walnuts
- Pepper and salt, to taste
- 1 Tbsp. water
Sauté the mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings, and water. Blend until smooth. Serve on matzo as a spread. Makes 1 cup
I would recommend using a food processor so it is still a little chunky and not too smooth. If you do over blend, no worries, it is still super good!
Pumpkin Veggie Soup
10 Apr 2009 Leave a comment
in Vegan Recipes, Vegetarian Recipes Tags: comfort food, quick and easy, sides, snack, soup, vegan, vegetarian
For me there is nothing better in the winter than tasty Hot soup to warm your body and your soul! Here is a great recipe adapted from hungrygirl.com that is really delcious and very low in fat and calories.
Pumpkin Veggie Soup
Ingredients:
- 4 cups fat-free vegetable broth;
- 1/2 cup canned pure pumpkin (or more, I put in around 1 cup – the more pumpkin the creamier the soup is)
- 1 small zucchini
- 1 1/2 cups chopped celery
- 1 medium-sized red pepper
- salt and pepper; to taste
- optional add-ins: be creative…1/2 cup of any: corn kernels, black beans, onions, okra, scallions and/or salsa
Directions: Cut pepper and zucchini into large chunks. In a large pot, stir to combine broth and pumpkin. Add celery and cook on high heat. After a few minutes (once soup is hot but not yet boiling), add zucchini and peppers. Once soup has reached a boil, reduce heat to low. Simmer for 5 minutes, or until veggies are tender. Add salt and pepper, and dig in! Makes five 1-cup servings.
Nori Rolls with Ginger Sunflower Pate
10 Apr 2009 Leave a comment
in Raw Vegan Recipes Tags: nori rolls, pate, raw, vegan
I love these rolls! The are super yummy plus something great to eat on the run.
Nori Rolls with Ginger Sunflower Pate
from thesunnyrawkitchen.blogspot.com
Ginger Sunflower Pate
- 1 cup sunflower seeds, soaked overnight
- 1 garlic clove
- 1 tbs lemon juice
- 1″ piece fresh ginger, grated
- 1/8 tsp grated horseradish
- Salt or tamari, to taste
Blend until smooth in food processor.
‘Rice’
Adapted from Cafe Gratitude’s I Am Grateful
- 2 cups parsnip, roughly chopped
- 1 med. garlic clove
- 3 tbs pine nuts
- 1/2 tsp salt
Process parsnip and garlic in food processor until rice-like consistency. Add pine nuts and salt and process some more.
Toppings
Red or yellow peppers, julienned Carrots, julienned Cucumber, julienned Thinly sliced avocado A few sunflower or radish sprouts
Assembly
Place 1 or 2 tablespoons of ‘rice’ mixture on the nori sheet and spread evenly across the bottom third of the sheet leaving 1 inch of space exposed at the bottom. On top of the rice, spread a little Ginger Sunflower Pate, roughly the size of a cigar. Top with red bell pepper, carrot, cucumber and avocado slices. Finish off with a few radish or sunflower sprouts. Fold the bottom of the sheet up and over the filling, and roll the nori tightly using a bamboo mat or your fingers. Wet the top part of the nori sheet with a little water so as to seal the sushi.
If you are cutting…Let the roll sit for about 5 minutes before cutting. Using a sharp knife, cut the nori roll into 5 or 6 equal parts. Use a gentle see-saw motion to make it a perfect smooth cut. Arrange on a plate. If desired, serve with Nama Shoyu, tamari or this dipping sauce in a small bowl.
Chicken in Almond Sauce
10 Apr 2009 Leave a comment
in Home Cooking Tags: almonds, chicken
My husband LOVES this recipe! I promise to make it again soon! The original recipe had bacon in it, but I know it was amazing without it! Enjoy 🙂
Chicken in Almond Sauce
from Gourmet March 2004
Active time: 45 min Start to finish: 45 min
Servings: Makes 4 main-course servings.
Ingredients
- 3/4 cup sliced almonds
- 6 skinless boneless chicken breast halves (2 lb total)
- 1 teaspoon salt
- 1 (3-inch) cinnamon stick
- 1 teaspoon dried oregano (preferably Mexican), crumbled
- 2 Turkish bay leaves or 1 California
- 2 tablespoons vegetable oil
- 1 cup chopped onion (1 medium)
- 1 tablespoon chopped garlic (2 to 3 cloves)
- 1 cup low-sodium chicken broth or water
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh flat-leaf parsley
Preparation
Put oven rack in middle position and preheat oven to 375°F. Spread 1/4 cup almonds on a baking sheet and toast in oven until golden, 8 to 10 minutes. Meanwhile, finely grind remaining 1/2 cup almonds in a food processor about 1 minute (don’t grind to a paste). Pat chicken dry and sprinkle with 1/2 teaspoon salt. Heat a dry 12-inch heavy skillet over moderate heat, then toast ground almonds, cinnamon stick, oregano, and bay leaves, stirring constantly, until almonds are pale golden, about 2 minutes. Transfer to a bowl and wipe skillet clean. Heat oil in skillet over high heat until hot but not smoking, then sauté chicken, turning over once, until golden, about 5 minutes total. Transfer chicken to a plate. Add onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in ground- almond mixture and chicken broth and boil, scraping up brown bits, 1 minute. Stir in pepper and remaining 1/2 teaspoon salt. Add chicken, turning to coat, then reduce heat to moderate and simmer, covered, until chicken is just cooked through, about 5 minutes. Stir in parsley and sliced almonds. Discard cinnamon stick and bay leaves. Serve chicken with sauce spooned on top.
Marisa's Healthy Kitchen 