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Ask the Internet: Pink Foods and Recipes?

February 2, 2010 – 1:40 pm | by admin

Today’s hue-larious (sorry) question comes from reader Eleonora: Q: I have a girls’ night in coming up and I would like to have some PINK food on the table! So far I have apple and beetroot juice (purchased, perhaps not that cheap at £3 per bottle) and beetroot risotto. Maybe something based on prawns? Rhubarb? Ideas welcome! A: Wow. This one’s a toughy. Red foods are fairly easy to come by, but pink ones are a little harder. Strawberry Mousse would definitely work as a dessert, and this Summer Borscht could make a good starter course. Red cabbage has more of a purple tint, but mixed with apples it might lighten up. I wonder if you could make Ina Garten’s Orange Yogurt with a little pomegranate juice? (If all else fails, a pack of McCormick’s neon food coloring can work wonders. Pink eggs, anyone?) Readers, how about you? Do you know of any pink foods for Eleonora? The comment section is ready and waiting. Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune

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Tags: based-on-prawns, Cooking Healthy, Easy New Recipes, eleonora, foods, from-the-good, internet, orange-yogurt, pink, recipes, summer, summer-borscht

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Fruit Scoopers – A Best Friend In The Raw Kitchen – Coconut Noodles Anyone?

January 20, 2010 – 6:17 pm | by admin

You ever wonder how some people get those awesome, young Thai coconut noodles that are actually long and noodle-like? I have an answer: Fruit Scoopers! The next time you want great coconut noodles, use a fruit scooper. I love these kitchen gadgets. They come three in a package and I’ve yet to put the large (orange) scooper to real use yet, but I use the middle size (red) scooper ALL the time for avocado ( video here ), and I use the small (green) scooper for digging out my young Thai coconut meat. Perfect. Easy. Once you scoop out the meat, you can clean them up a bit, and slice them as thin as you want using a knife. In this picture, I’ve simply shown you how they come out of the young Thai coconut after scooping; I haven’t cut them into thin noodles yet. Fruit Scoopers ROCK! See the rest here: Fruit Scoopers – A Best Friend In The Raw Kitchen – Coconut Noodles Anyone?

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Tags: actually-long, coconut-noodles, cooking, Easy New Recipes, fruit-scooper, fruit-scoopers, kitchen, scoopers, time, young thai coconut

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High Raw, All Vegan Food Intake – Pregnancy Food Journal – Monday

January 19, 2010 – 6:31 am | by admin

Here was my delicious day! Kashi Organic Shredded Wheat w/ Raw Granola topped with Organic Rice Milk I was famished when I woke up today and I wanted something QUICK! Monkey was hungry! So, I ran for a bowl of cereal. The Raw part was the granola, which was from the company Two Mom’s In The Raw (they now have their raw vegan granola available at Starbucks!) I like the granola for the most part but sometimes I get a funny taste in my mouth with it. 1 Quart fresh organic Greeeeen Juice After the cereal, my body was craving something pure, fresh, Raw, and alkalizing. I made a juice with my Hurom juicer comprised of the following ingredients: cucumbers, kale, Swiss chard, lemon, and celery. It was fabulous. Green juice does a body GOOD! 2 small Raw Chocolates About a year ago I made the Mint Chocolate Jazz recipe from my book, Kristen Suzanne’s Ultimate Raw Vegan Chocolate Recipes . I enjoyed 2 of them. They remind me exactly of York Peppermint Patties – only my recipe is healthy! I love having a freezer full of organic Raw vegan …

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Tags: cooking, delicious, Easy New Recipes, hurom, journal, journal-monday, kristen-suzanne, mint chocolate jazz, organic, pregnancy, recipes, swiss, vegan, warrior

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Raw Vegan Recipe: Soft n’ Savory Hemp Onion Bread

January 11, 2010 – 5:33 pm | by admin

Yay! It’s recipe time! In today’s video, I’m showing you how to make an EASY yummy bread recipe, Soft n’ Savory Hemp Onion Bread . If you’re a fan of savory onions, then you’ll be one happy camper with a slice of this! Soft n’ Savory Hemp Onion Bread is delicious, pretty, and filled with nutrition… essential fatty acids, protein, antioxidants, vitamins, minerals, and fiber . Essential fatty acids are necessary fats that we basically cannot synthesize on our own, so we have to get them from our diet. Enter: hemp and chia! Not only that, but hemp foods are an excellent source of complete vegetarian protein. Personally, I consider hemp foods as superfoods because they are loaded with important nutrients and they make me feel great. As a pregnant gal, I’ve been upping my intake of them – great for my growing baby. So… back to the bread… It’s perfect for snacking on by itself, dipping in Raw hummus, and spreading with Raw hemp seed butter or guacamole. Depending on the size you cut, you can also use it as a nutrient rich bread for hearty Raw sandwiches. As I’m typing this post, it’s dehydrating in the kitchen and it smells …

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Tags: batter, bread, desired, diet, Easy New Recipes, kitchen, mac, onion-bread, paraflexx, protein-powder, recipes, vegan, Vegan Delicious Recipes, video

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ENGLISH-STYLE STICKY TOFFEE PUDDING, LOWER-FAT AND VEGAN

January 6, 2010 – 11:49 pm | by admin

This is funny, posting this recipe right now, because I’m on Weight Watchers again! But I promised to give you this recipe some time ago when I posted my quick and easy Sticky Toffee Pudding Cake recipe , and I made it and photographed it on New Year’s day. My recipe is about as low-fat as you can get and still have it taste authentic, but it is very sweet! However, some of that comes from the dates in the spongey cake. I use wholewheat pastry flour, so, combined with the dates, there is a fair amount of fiber in each serving . Contrast the nutritional stats with another vegan recipe that’s been on the net for some time (below the recipe)! Printable Recipe BRYANNA’S ENGLISH VEGAN STICKY TOFFEE PUDDING Serves 9 (it’s very sweet!) A light, spongy cake, just like the original, with a sweet toffee sauce—much lower in fat than the original but with similar flavor and texture. Best served fresh, but, if you make the cake and sauce ahead, each portion can be heated briefly in the microwave, or just heat the sauce in a small saucepan. If you refrigerate the cake before serving, let it come to room temperature before serving. CAKE: 6 oz. (1 c. lightly-packed chopped) pitted dates 1 c. boiling water 1 …

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Tags: dates, earth, earth-balance, Easy New Recipes, fat, sauce, vegan, vegan-feast

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Winners of My 16th Awesome Giveaway

January 4, 2010 – 9:44 am | by admin

Congratulations Lady Q!! Your name was chosen as the winner of my 16th Awesome Giveaway . The prize: GoRaw snacks from Sirova. Simply email me with your address so I can get the prizes sent to you. Here is what Lady Q had to say when asked what products she’d like to see on Sirova’s website. I have never heard of this site before but it seems great. I was instantly drawn to the raw beginners kit. I think they should mix it up a bit more. Instead of agave nectar and sea salt, they could offer raw chocolate and dried fruit. Not just typical dried/dehydrated items but maybe kiwi, cucumber, or something like that. I am curious about the nutritional analysis. Overall this appears to be a great site. Follow this link: Winners of My 16th Awesome Giveaway

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Tags: address, agave-nectar, awesome, Easy New Recipes, Nutritional, prizes, the-nutritional, Vegan Super Recipes, winners

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Meet My Rockin’ Midwife & Why I’m Choosing a Home Birth

January 4, 2010 – 5:18 am | by admin

Today, I’m introducing you to the midwife who will be in attendance at my home birth. Her name is Shell Walker ( here’s her website , which is under construction right now, but still has some information on it), and let me just start by saying that she is so great. She’s sweet, smart, capable, experienced, responsive, cool, and a perfect fit for my needs. Midwives have been attending home births for a long, long time. In fact, a majority of births in many parts of the world use midwives and home births for the norm as opposed to hospital births, unlike our country which relies on hospitals. I recognize that hospitals can have their place in some births and they can very much be needed at times, but for the most part… a healthy woman can birth successfully in the comfort of her home, and in some cases have better outcomes than if she went to the hospital. Here is an article detailing a Canadian study discussing the safety of home births with midwives. I find that when I tell people I’m planning to birth at home, I get looks of either shock or disbelief. Then, I find myself…

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Tags: book, books, child, Cooking Healthy, country, culture, Easy New Recipes, health, labor, midwife, rights, safety, time

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Falafel with Tahini Sauce: A Recipe for Happiness

December 28, 2009 – 1:03 pm | by admin

This recipe first appeared in July 2007. It’s really good. And today on Serious Eats, it’s Baked Oatmeal . Also, really good. I dig falafel. The boyfriend digs it even more. If falafel was single and a good kisser, I’d end up dumped and homeless on the street. Heartbroken and forlorn, I’d wander about blindly, cursing the day chickpeas sauntered into my life. But, thank Jeebus, falafel is just a food – a tempting, fatty food that’s normally deep-fried to get its flavor and texture. The challenge then, dear friends, was cutting the ginormous amounts of oil without losing a whit of the taste. After browsing a few falafel recipes ( Sara Moulton , AllRecipes , etc.), I finally bogarted a good-looking one from Epicurious , which garnered it from a cookbook called Foods of Israel Today . Since I was using canned chickpeas instead of dried, I then made a few preparation changes based on the advice of an Epicurious reviewer only known as dickrebel . It turned out to be indispensable, so big round of applause for dickrebel, ladies and gentlemen. When it came time to cook, once again, it was Weight Watchers to the rescue. They suggested frying the falafel in 2 teaspoons of oil, and then sticking it in a hot …

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Tags: advice, chickpea-salad, cooking, Easy New Recipes, falafel, food, israel, recipe, street

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Veggie Might: Make Your Own Almond Milk

December 17, 2009 – 3:24 pm | by admin

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian. Complete the following word problem and show your work: You purchased a 4-lb bag of almonds for $10.99 at the Indian market near your friend T’s house. Three weeks later, you still have 1/2 of the bag left. You are worried you may not eat all the remaining almonds before they go rancid because you forgot to stick the bag in the fridge sooner. What can you do with 1 cup of the remaining almonds? Sample response: Make almond milk. 1) Cover 1 cup of almonds with water and soak overnight. 2) Drain, rinse, and place almonds in a blender with 3 fresh cups of water. Puree until the almonds are chopped finely. 3) Using cheesecloth or a fine strainer, strain the liquid from the almond mash. Press the mash to extract as much liquid as possible. 4) Set aside the mash for later. 5) Strain a second time. If you used cheese cloth, switch to a fine strainer. 6) Save the superfine mash—this is almond paste! 7) Refrigerate the liquid for 24 hours. There will be some separations, so give the almond milk a good shake. Add a…

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Tags: almond, cooking, Cooking Healthy, Easy New Recipes, indian, liquid, nutrition, remaining, time, Vegan Super Recipes, Vegetarian, work