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Because I am older and regularly exercise, my needs for calcium and protein have increased. So I went online for a search, discarding recipes that didn’t meet my nutritional needs or that were too high in calories. I finally found one on a blog called Haute and Healthy Living. The cool thing is that this … Continue reading
Originally, from the Washington Post. Author, Becky Krystal. First of all, this soup is thick. I prefer to call it a soup-stew. It is filled with umami from the mushrooms and spices. The only thing I’ve changed is to substitute cayenne for pepper flakes because the pepper flakes were undetectable. The soup is just made … Continue reading
I found this recipe on an online paleo site called, Paleo Grub. It isn’t strictly cheesecake since it has no dairy, no gluten, no animal-derived foods–just lots of nuts. Although the original recipe called it cheesecake, I think it is simply a good dessert on its own without trying to be anything else. I’ve tampered … Continue reading
This is a creamy soup without the cream–totally without dairy. It is a velvety tasty soup with a bit of a bite from the cayenne and ginger. Although it makes a good beginning course to a large meal, it is high in protein because of the cashews and almond milk, so it can stand alone … Continue reading
I found several recipes for this soup; most used butternut squash. I used a turban squash, but I am sure that hubbard or any other orange slightly sweet squash would work. The soup is creamy and warming. I added a bit of cayenne for a little more heat. Sriracha or Louisiana hot sauce would also … Continue reading
I began cooking with quinoa about 5 or 6 years ago. It took me a while to figure out how to cook dishes with it that I liked. The advantage to quinoa is that it is gluten-free and very high in protein, so it is an ideal vegetarian or vegan food. My first memory of … Continue reading
The basic recipe for this soup came from Judith Finlayson’s cookbook, Vegetarian Slow Cooker Recipes. I have adjusted the recipe to give it a stew-like thickness. I’ve also added bay leaf and balsamic vinegar for a more complex flavor profile. This soup is wonderful with a hot piece of cornbread dripping honey or pumpkin butter. Serve … Continue reading
This recipe is the result of morphing and adjusting about 4-5 salsa recipes. I change it slightly from time to time, depending on the veggies my garden produces. This year I am using 3 kinds of heirloom tomatoes ranging in color from bright red to dark purplish. I also added a bright golden variety. You … Continue reading
Kudos to Alex B. for passing the bones of this recipe on to me. This ice cream has no cream even though it is creamy like DQ soft serve ice milk. It is almost pure fruit. Serves about 2 people. Banana Ice Cream (Vegan) 2 bananas (optional) 1/2 to 2/3 cup other fruit like mango, blueberries, or … Continue reading
This is my guacamole recipe, the result of years of tampering. It is very easy to make and fast–about 10 minutes. Avocados, the main ingredient is nutrient dense (e.g., vitamin K and E, folate, potassium, lutein, etc.) and high in calories. Although generally used in Mexican foods, guacamole can also make a tasty sandwich if … Continue reading
Cookery & Rhetoric 