The Healing Plate

Comforts of Home: Creamy Potato Chowder

2011-02-27T12:02:00.000-08:00

Sometimes a comforting dish can bring you back to a time where things were a little less complicated.

If you were to go back to my last post and look at the date, you would notice that it’s been awhile since I’ve posted. Since last June there have been many new and exciting things happening in my life, and also some things that have been difficult to swallow. (I know this is a food blog, but seriously…No pun intended.)

Last October after a long battle with numerous health issues, my father passed away from a leaking aneurysm in his leg. He had been in and out of the hospital the past few years and his health had declined significantly. Fortunately, I was able to be there for both him and my mom the last few weeks of his life, and was also there when he passed. Loosing someone you love is never easy, and there was a definite void the following months as we celebrated the holidays.

Mom and Dad, Christmas 2008

Josh and I planned to spend Christmas Eve with my mother, and I wanted nothing more than to make it as comforting as possible, serving food that would make us all feel like dad was there with us.

It had always been a tradition for us to have my mom’s potato soup on Christmas Eve. One of my favorites, it was filled with carrots, celery, onions, potatoes, ham (that I would usually pick out, but the smoky flavor it added was always a nice touch) all in a creamy base and garnished with freshly chopped flat-leaf parsley and topped with buttery homemade croutons. I hadn’t had her potato soup in years, and I was missing it terribly. There was really no way around it. I wanted that. Period.

But how could I make it without the cream, butter, ham and croutons?

I thought about the cashew cream I had made for previous recipes, and then of the liquid smoke I added to the chowder that would impart the flavor of the smoky ham…So, I called up my mom and asked her how she made her potato soup. We collaborated on the recipe and that is where my version was born.

The soup turned out better than I could have ever imagined. The cashew cream was an excellent (and even better) substitution for the dairy cream, the liquid smoke gave the perfect smoky flavor and the chanterelle mushrooms were a nice replacement for ham without adding too much mushroom flavor, or coloring the soup the typical “mushroom gray”. We ended up not using any croutons and honestly, I didn’t miss them. We had such a lovely Christmas Eve dinner serving something that not only warmed or bodies, but also our souls.

I hope you will enjoy this recipe as much as we did and will for years to come.

Eat healthy, stay happy,

Jenni

Creamy Potato Chowder

1quart vegetable stock
2 Tbsp Earth Balance Vegan Margarine or Olive Oil
6 yukon gold potatoes, skin left on and cut into bite-sized cubes
3 medium sized carrots, peeled and chopped
3 ribs celery, chopped
1 leek, sliced thin (white part and half of the green)
½ large onion, chopped
1 carton oyster mushrooms
1 cup cashew cream (see recipe below)
½ tsp liquid smoke
1small handful Italian (flat leaf) parsley, chopped
Salt
Pepper

Saute the onion, celery, carrots and leek for four minutes on medium heat. Add the mushrooms and sauté a few minutes more until the onions and celery are translucent and the mushrooms are soft.

Add the veggie stock and potatoes, season with a bit of salt and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes or until the potatoes are pierced easily with a fork.

Add the cashew cream, liquid smoke and flat leaf parsley. Season with pepper, (I also put in just a dash of cayenne) and simmer over low heat for 10 minutes to allow the flavors to meld.

Garnish with parsley and serve. If you’re serving this to gluten-eating folks, you can serve with either sliced French bread, or croutons. Enjoy!

Cashew Cream
1cup raw cashews
1 cup water
1 Tbps nutritional yeast
1tsp sea salt
squeeze of fresh lemon juice

Add the cashews and water to a blender. Let soak for 20-30 minutes. Add remaining ingredients and blend until smooth.

Summer Solstice Agave Lemonade

2010-06-21T16:12:00.000-07:00

I couldn't think of a more appropriate recipe to share on this day of the summer solstice, than my all-natural agave lemonade.

Living with RA, means that I have to limit my sugar intake, because sugar is a major trigger for inflammation. (This is where I begin to receive hate mail.) But don't fret...Agave to the rescue!

Agave nectar is extracted from the agave plant, the same plant that produces tequila for us margarita lovin' folk. It's less viscous than honey, sweeter than sugar and has a lower glycemic index. It's great for use in drinks because it dissolves quickly, but it can also be used in baking (lessen the amount of other liquids if using) and is a great substitute for honey. Agave nectar can be found in your local grocery store in the same aisle as the other (considerably less awesome) sweeteners.

To make my lemonade, I use my juicer. When preparing the lemons for juicing, leave on as much pith (the white layer under the peel) as possible, because, not only does this contain fiber, is also contains other nutrients.

If you'd like to add a kick to your lemonade, run an inch-long piece of ginger through the juicer with your lemons...It'll give it a little spice, and goes great with the refreshing lemons. If you want to add a bigger kick, add booze. But don't say I told you to...

The most important part of drinking lemonade, is finding the perfect place to do it. My backyard is one of my favorite places and incidentally, is where I will be spending my summer solstice evening.

There may or may not be vodka in these glasses along with the lemonade...Although I will tell you, the chances are high. Remember, for you gluten free folk, Skyy vodka is gluten free!

Eat Healthy, Stay Happy!

~jenni

Summer Solstice Lemonade

1 cup fresh lemon juice
4-5 cups water, depending on how tart you like your lemonade
1/2 cup agave nectar
1 one-inch piece of ginger (if using)

Run lemons and ginger through the juicer and pour into a medium sized pitcher. Add one cup of the water and the agave nectar, mix well, and add the additional 3-4 cups water and stir until agave is dissolved.

Pour over ice and serve.

Bobby Flay's Bitchin' Mesa Grill Potato Salad!

2010-06-16T15:05:00.000-07:00

That's right, "bitchin."

It's doubtful that when Bobby created this recipe he would have even had the slightest inkling that some vegan chick in Minneapolis would be swearing with delight as she shoveled fork-fulls of the stuff into her mouth.

I don't know about you, but I think Bobby looks pretty "bitchin'" in this photo...He also looks like he just slipped a disk trying to pick up that skuer of cherry tomatoes.

As I've written before, one of my favorite things to do is rip off the food network stars by taking their recipes and making them into something I can eat. Every time I've done this, the recipes have turned out fantastic, and consequently, more healthy than their original version. (Bonus!)

This time, it was Bobby Flay's turn.

I was watching one of his "Throwdowns" that happened to be on fried chicken and potato salad. Naturally, the fried chicken wasn't what piqued my interest, it was the spuds.

Creamy and smoky with a southwestern flare, this potato salad will make you think twice about putting the old fashioned stuff on your plate ever again.

When I prepared this salad, I used a mixture of purple, red, and new potatoes...Aren't the colors beautiful?

The Vegenaise, lime juice, tomato and cilantro add a refreshing taste, while the mustard, chipotle peppers, jalapenos, garlic, onion, and scallions all add spice and flavor that is so bold it will make you come running back for more.

I did makes a few substitutions from the original recipe, like vegenaise for mayo ,and instead of the ancho chili powder I used one canned chipotle pepper and about 1 tsp of the adobo sauce. It gives it the smoky flavor and some nice heat that will surely give you a little kick in the pants. To prepare, I simply mashed the pepper into a paste and added to the mixture along with the adobo sauce. I also cut back on the garlic by one clove, and used a quarter of a red onion instead of the whole shebang...The flavors are definitely strong enough without it. Trust me on this, and you can always add more if you think I'm crazy. (The recipe below is altered to fit these changes)

Ahhhh...The sauce.

And here, ladies and gentlemen, is the finished product, garnished with a little cilantro fresh from the garden.

It's time to switch out that old-fashioned potato salad and opt for something a little more flavorful and bold. It's the perfect recipe to honor dad this weekend, so serve this one up for your Father's Day BBQ's and picnics!

Enjoy your weekend with family and friends, and, as always,

Eat Healthy, Stay Happy!

~jenni

Bitchin' Southwest Potato Salad

3 pounds new potatoes (I used a little over 2lbs)
Kosher salt
1 cup vegenaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons ancho chili powder OR 1 canned chipotle pepper and 1 tsp of the adobo sauce.
Dash of cayenne pepper
Freshly ground black pepper
2 scallions, white and green parts, chopped
1 large ripe beefsteak tomato, seeded and chopped
1 jalapeno, finely diced
1/4 medium red onion, halved and thinly sliced
3 cloves garlic, finely chopped
1/3 cup freshly chopped cilantro leaves

Directions
Add the potatoes to a large pot and cover by 1-inch with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl.

Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. Season again with salt and pepper, to taste, before serving.

Attitude

2010-06-16T07:31:00.000-07:00

Attitude isn't necessarily a culinary recipe, but it is a recipe for success.

[Insert gratitutious "Jenni is such a cheeseball" comments here]

Seriously though, it's how you look at life and how you react to situations that make your life that much more fullfilling.

There's a rather long quotation from Maya Angelou regarding living life, and I wanted to share that with you here.

“I've learned that no matter what happens, or how bad it seems today, life does go on, and it will be better tomorrow. I've learned that you can tell a lot about a person by the way he/she handles these three things: a rainy day, lost luggage, and tangled Christmas tree lights. I've learned that regardless of your relationship with your parents, you'll miss them when they're
gone from your life. I've learned that making a living is not the same thing as making a life. I've learned that life sometimes gives you a second chance. I've learned that you shouldn't go through life with a catcher's mitt on both hands; you need to be able to throw some things back. I've learned that whenever I decide something with an open heart, I usually make the right decision. I've learned that even when I have pains, I don't have to be one. I've learned that every day you should reach out and touch someone. People love a warm hug, or just a friendly pat on the back. I've learned that I still have a lot to learn. I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”
-Maya Angelou

There is so much to say about how you react to what life throws your way. You can either take what it gives you and run with it, or continue to let it pile up until you're buried beneath the rubble.

I have a spin instructor who teaches mind-body workouts for both spin and yoga classes. She has most recently started a business, 1000 Petals, and has been speaking for Yoga Calm, a program that encourages bringing yoga into the classroom for children.

I take a few of her classes and not only do I get a great workout, but I also get a little kick-in-the-pants as far as attitude is concerned. One of the most inspirational things I have taken away from her is...

"Life is happening for you, not to you."

Smack in the middle of a 60 second sprint, or during a hill climb, she'll shout those words and just when you feel like you want to fall off of your bike she'll scream "YES YOU CAN!" And that's what will inevitably make you work that much harder.

I take these words as gifts and apply them to my life, where for me, it's about never giving up on myself.

So, I have Rheumatoid Arthritis? Big deal. I'm not going to let it control who I am or where I'm going.

Through diet, exercise, and attitude I took control back from something that was trying to take from me. I respected the illness, but I didn't let it win.

We all have the power and ability to take control and make life happen for us. Whether it's eating more healthfully, listening to our bodies, or taking that first step towards physical fitness, it's all within reach, and it's closer than you've ever imagined.

Be Well, Live Happy!

~jenni

Avocado Pesto Pasta

2010-06-10T07:48:00.000-07:00

I love summer. Mostly because I no longer have to throw on five layers of thinsulate before I leave the house, but also because of what's growing in my garden. Fresh basil, cilantro, dill, mint and rosemary, to name a few, all herbs I use regularly and love having right outside my back door.

Say hello to my gigantic galvanized tub of herbs. Josh decided to throw in a bunch of cilantro and dill seeds to see what would happen and voila!

On to the recipe at hand...

Chalk full of fresh ingredients, this Avocado Pesto Pasta is creamy, bold, and oh so flavorful.

Fresh basil, garlic, lemon juice, pine nuts, olive oil, and delicious avocado...Check out the goose! These adorable measuring cups were given to me as a gift from my good friend Danika. They always make me smile...

Preparing this dish is a breeze. Simply combine the ingredients in a food processor and toss with freshly cooked pasta and you're ready to go.

Look at that COLOR! Also, look at my food processor...Although it does just fine for this job, it's a little small for some of my larger jobs, like when I make a gigantic batch of "grawnola." If anyone wants to buy me a larger one, feel free, but I may need a more spacious kitchen to store it in...Like this one...

I wanted to add a little more depth and flavor so I opted to add some sundried tomatoes to top off the dish. To rehydrate sundried tomatoes, simply place in a bowl with hot water and let sit for about 20 minutes.

My favorite antique pyrex bowls that I inherited from my Grandma...I used to have a complete set until Josh accidentally broke one. That day is now referred to as "Doomsday 2007."

Keep in mind, the quinoa spaghetti is not only a fantastic carbohydrate, but it is also an excellent source of protein, calcium and iron, a good source of vitamin E and several of the B vitamins. And last but not least, it contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.

Finally, the finished product....

Eat Healthy, Stay Happy!

~j

Avocado Pesto Pasta
Serves 6
Recipe by Chloe Coscarelli compliments VegNews.com
Ingredients:
1 pound or 2 packages Quinoa Spaghetti (You can also use other pasta such as linguini, fetuccini or spirals)
1 bunch basil leaves (about 2½ ounces)
½ cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice
3 cloves garlic
½ cup olive oil
Salt to taste
Freshly ground black pepper to taste
¼ cup chopped sun-dried tomatoes (optional)

In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.

Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.

Probiotics

2010-06-08T14:49:00.000-07:00

You may have heard Jamie Lee Curtis blathering on about probiotics and yogurt (don’t get me started on eating yogurt for stomach issues when the yogurt itself is most probably prime suspect numero uno in many cases of bowel discomfort) over the television, or you may have seen them in pill form tucked awkwardly in the refrigerated dairy section of your local grocery store.

But what exactly are probiotics?

Probiotics are live microorganisms that replicate the beneficial organisms found in the human gut which help us digest and process food. Also called “friendly bacteria” or “good bacteria,” probiotics can be found as supplements or in foods such as soy beverages, yogurts, miso, tempeh, and kombucha, an ancient, fermented tea consumed for it’s amazing health benefits. (Honest has recently come out with a great line of kombucha....The "Lemon Ginger" is my favorite and when you purchase a case of it at Whole Foods you get a 10% discount)

Through research, it has come to light that many health issues are related in some way to the process of digestion. Consumption of probiotics on a regular basis play a critical role in improving our digestive health, which is interconnected to every single function in our bodies...In other words, you really are what you eat.

One of my favorite ways to get a daily dose of probiotics is in my morning smoothie.

So Delicious has come out with a coconut milk based yogurt that is not only free from the common allergens (dairy, lactose, soy and gluten), but is also cholesterol free (it's vegan!), an excellent source of Vitamin B12, and contains both pre (prebiotics are food ingredients that selectively stimulate the growth and activity of beneficial microorganisms already in people's colons) and probiotics for "enhanced intestinal health."

They also make a delicious Coconut Milk beverage that I use as the base for my smoothie.

Here's a quick recipe to help you on your way to a better, more healthy digestive system.

Eat Healthy, Stay Happy!

Happy Tummy Fruit Smoothie

1 cup So Delicious coconut milk (I like the vanilla flavored)
1/4 cup So Delicious coconut yogurt
1 banana
1 handful frozen strawberries
1 handful frozen raspberries

In a blender, add the soft ingredients first, followed by the frozen ingredients. Blend until smooth.

Phenomenal Frittata

2010-05-22T06:57:00.000-07:00

When I first started eliminating dairy and eggs from my diet, I was leery of recipes claiming to have all the answers for acceptable substitutes, especially when it came to eggs and cheese. Through my experience, I have come to realize that there are many fantastic ways to get the flavor and texture you're seeking without compromising your dietary choices or lifestyle.

I came across this recipe that was created by Allison Rivers Samson (owner of an award-winning artisan bakery and confectionary boutique, offering delectable organic, vegan sweets) in the June 2010 issue of VegNews magazine.

While gathering the ingredients for this recipe I was introduced to kala namak, a necessary ingredient for imparting the "egg flavor" in the dish. As a matter of fact, I practically became obsessed with the stuff. Kala namak is an Indian black sea salt that is pinkish gray in color and imparts a sulfuric taste similar to eggs...Seriously....It tastes EXACTLY like hard-boiled eggs. You can sprinkle it over your morning tofu scramble, or use it wherever you want a little egg flavor...But be careful, it's potent stuff!

The garbanzo & fava bean flour is what gives the dish an eggy texture, and also supplements as a great source of protein with 6 grams in every 1/4th cup. When preparing, you may find that the flour mixture may get a bit lumpy. After the cooking process was complete, I poured the mixture into a large mixing bowl and ran my hand-mixer through it for about four minutes. I still had a few lumps, but it didn't make a difference in flavor or texture when the dish was finished.

I also went a step further and added 1/2 cup of Daiya vegan mozzarella to give the frittata a more decadent finish, because who doesn't like decadence?

The recipe calls for broccoli and onions, but if you'd like, you can mix it up and add or replace with your other favorite veggies. Next time I think I'll try mushroom and spinach, or roasted red pepper and shallot...The combinations are endless!

Have it for dinner with a salad...

Or have it for breakfast with fresh fruit...

Eat healthy, stay happy!

~j

Italian Frittata
Serves 6

4 cups water
2 tsp salt
1 1/2 cups garbanzo fava bean flour
1/4 cup non-hydrogenated margarine (such as Earth Balance)
1 cup onion, quartered and cut into thin slices
1/2 tsp dried basil
1/2 tsp dried marjoram
2 cups broccoli florets cut into small bite-sized pieces
1/4 tsp kala namak
1/2 cup Daiya vegan mozzarella (optional)

Oil a 9-inch tart pan. In a medium saucepan over medium heat, add water and salt. Gently whisk in the garbanzo bean flour to combine completely. Whisk occasionally as the mixture begins to boil to prevent it from sticking to the bottom of the pan. As it begins to thicken, reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.

Meanwhile, place a saute pan over low-medium heat and add margarine and onions. Saute for 5 minutes, then add basil and marjoram and cook for another 5 minutes. Add broccoli and cook for an additional 5 minutes. Turn off heat.

In a large bowl, combine cooked garbanzo bean mixture , vegetable, kala namak, and vegan cheese (if using), until well mixed. Spread evenly into oiled dish. Cool completely in the refrigerator for two hours. (This step imparts the egg-like texture, so don't skip it!)

Preheat the oven to 350 degrees, then bake the frittata for 20 minutes, or until hot in the center. Move the frittata up to the top rack, turn on broiler, and broil 3-5 minutes, until the top has browned. Serve warm with your favorite side dishes.

(This dish also reheats well in the microwave!)

The Anti-Inflammatory Properties of Ginger

2010-05-20T08:24:00.000-07:00

Ginger's anti-inflammatory properties have been valued for centuries. Native to southeast Asia, ginger has been a renowned herb in ancient Chinese, Middle Eastern, and Indian writings, and has been prized for it's culinary and medicinal properties including it's cleansing effects by removing toxins and creating balance. Traditionally, ginger has been used to treat a variety of ailments from nausea, to colds, to general inflammation.

During the past thirty years, scientists have uncovered the mechanisms that make ginger an effective anti-inflammatory agent. This discovery identified ginger as a natural remedy that shares pharmacological properties with nonsteroidal anti-inflammatory drugs (NSAIDs), such as ibuprofen. Subsequent research revealed that ginger reduces inflammation in an additional way, beyond that of NSAIDs, which means it has dual powers to reduce inflammation and pain.

Ginger adds a unique, spicy flavor to your food and can be consumed many different ways. Some of my favorites are through juicing or adding it to spice up a stir fry or a salad dressing.

To cook with ginger, you will first peel the skin with a paring knife, or a potato peeler. The ginger is then ready to be prepared by either slicing, mincing, or grating.

One of my favorite suppliers of ginger goodies are The Ginger People who make everything from pickled ginger (which you will usually find at your local sushi bar), to candied ginger, to juices and sauces. These people have it down.

You can also buy ginger in the capsule form which allows you to take it as a daily supplement.

Eat healthy, stay happy!

~j

Why Organic?

2010-05-19T06:32:00.000-07:00

There are many reasons to eat organic, ranging from the preservation of our environment to the health benefits associated with natural growing practices. In fact, one of the best ways to experience the energetic nature of food is to eat it in its pure and natural state. If you've ever eaten organic food, you probably noticed that it tasted fresher and more flavorful, the colors are often more vibrant and the food itself is void of the waxy texture that is created by the use of harmful chemicals.

It's important to take into consideration that in the grocery store organic food is generally more expensive than conventionally grown food. If you're shopping on a tight budget, spend your money on fresh organic fruits and vegetables, and more specifically, the fruits and vegetables that don't have a peel or can't be peeled like strawberries, blueberries, grapes, raspberries, blackberries, peppers, herbs (cilantro, parsley, rosemary), lettuce, etc...

Also, take the time to read labels. If you're not buying organic, it's important to make sure that what you are eating is safe. Stay away from processed foods and foods with a high level of preservatives, and make sure you can not only pronounce everything that is on the label, but also recognize that food source as an actual food source. Example: MSG Monosodium Glutamate. It doesn't grow on a tree, or in the ground, but rather created in a lab and has been shown to increase the occurrence of asthma in those that are sensitive to the substance.

Here are just a few reasons why we should eat more organic...

Organic farming puts less strain on wildlife and the environment; these methods result in less air, water, and land pollution and produce less global warming gases.

The President's Cancer Panel suggests consuming organic food to avoid pesticides which have been linked to several types of cancers.

Organic standards prohibit the practice of genetically modifying crops and ingredients.

Organic food is void of harmful food additives, flavor enhancers, artificial sweeteners (i.e. aspartame and high-fructose corn syrup), contaminants (i.e. mercury) or preservatives, that have been linked to a multitude of health problems.

If you choose to consume animal products, be aware that organic farming standards prohibit the use of growth hormones, antibiotics, and genetically modified vaccines in farm animals. In addition, organic meat and dairy with the labels "free range" and "pasture fed" means that the animals were treated in a more humane and ethical manner.

Although studies have been performed that have yielded mixed results, it has been shown that organic fruits and vegetables contain up to 40% more antioxidants than conventional produce.

Eating For Your Health

2010-04-28T08:31:00.000-07:00

For those of us dealing with chronic inflammation, it’s important to recognize and understand that what we put in our bodies has everything to do with how we feel. Eliminating processed foods along with consuming more whole foods like fresh fruits and vegetables, whole grains, beans, nuts and seeds, along with foods rich in Omega 3 fatty acids, allows the body to become more balanced. The "anti-inflammatory diet" uses the right combination of these fats, carbohydrates and proteins to keep inflammation in check.

I recently came across Dr. Weil’s Anti Inflammatory Food Pyramid. (Notice that at the top of this pyramid is dark chocolate and red wine...I knew I liked Dr. Weil, but I also have to remind myself that just because it's at the top, does not mean it should be consumed in that order.) According to this pyramid, you should eat approximately 40 to 50 percent of your calories from carbohydrates, 30 percent of your calories from fats, and 20-30 percent from protein. He encourages you to eat brightly colored foods (kale, watermelon, blueberries, summer squash etc…) that are rich in phytonutrients, which are nutrients found only in plant based foods and have been shown to reduce inflammation.

Here are some examples of healthy, inflammation reducing carbohydrates, fats, and proteins…

Carbohydrates: Basmati rice, wild rice, quinoa, whole grain pasta, brown rice pasta, lentils, beans, along with raw vegetables and fresh fruits

Fats: olive oil, canola oil, nut oils (such as walnut oil), nuts such as walnuts and almonds, avocados, hemp seeds and flax seeds and flax seed oil that can be added as a supplement to a salad, or smoothie…

Proteins: Edamame, soy foods such as tofu, tempeh, soy nuts, salmon, mackarel, sardines, quinoa is also rich in carbohydrates and protein. There are also hemp, pea, rice, or soy protein powders available to add to your morning smoothie. One I use almost every morning is Vega’s Whole Food Smoothie Infusion.

Remember: This is not simply a “diet”…This is a lifestyle change. Making the time to plan your meals and eating healthy as well as mindfully is a necessary step to guarantee your success!

Juicing and a little Raw Foods 101.

2010-04-22T15:04:00.000-07:00

Being that I have previously shared my obsession with kick-ass kitchen appliances, I am sure you will both understand and forgive my brief absence here at The Healing Plate due to the addition of my new toy.

A few weeks ago I purchased the Breville Compact Juice Extractor. (Don’t let the name fool you…Although it’s smaller than their larger juicers, I don’t know if I’d classify it as “compact.”) Since I brought it home, I’ve been a juicing fool and have even recruited Josh into my addiction, who now instead of his morning coffee has switched to juice to rev up his engines.

Let’s take a moment to explore the benefits of juicing.

Why make your own juice instead of just buying it from the store? First of all, drinking fresh juice is better than drinking store bought juice because many valuable enzymes and nutrients are lost during the pasteurization process. Pasteurization is a process that heats the product to a temperature high enough to kill certain bacteria and enzymes that unfortunately, can also affect the nutritional content of the juice itself.

Also, when you drink fresh juice, you can be certain that there are no additives or preservatives, therefore, what you are getting is 100% pure, natural juice.

This is one of my favorites, Apple, Carrot, Ginger, Kale, Beet juice...The ginger adds a kick, the beet makes it earthy and the apple and carrots make it sweet. YUM!

Earlier I had mentioned enzymes and nutrients that are in the fruits and vegetables. It is important to recognize that when you cook your food many of these nutrients and enzymes are either lost or broken down during the cooking process, making it more difficult for your body to digest the food in it’s altered state. Juicing your fruits and vegetables is a great way to ensure you are incorporating these valuable nutrients and enzymes into your diet.

Look at the beautiful color of the pulp...Which by the way, is excellent for your compost!

You may have heard of the Raw Foods movement; a lifestyle where people consume the majority of their foods in their natural, raw, and unprocessed state. On a trip to Manhattan, I came across a raw foods restaurant called Pure Food and Wine. Josh and I stopped at the Juice and takeaway bar for lunch one day and were thrilled with the intense flavors and unique presentation of their menu. During that trip, I bought their book, Raw Food Real World and read it from beginning to end in one night. I was intrigued and excited to try the recipes. After tinkering around, Josh bought me the Vita-mix blender, and later an Excalibur food dehydrator. Needless, to say, I was hooked, and a few years later was thrilled to preorder Sarma’s new book Living Raw Food

Although I don’t eat exclusively raw, I do eat a large portion of my foods in the raw state, and whenever I have cooked food, I try to incorporate something raw like a salad, or fresh fruit into the meal. The intensity of the flavors and brightness of the colors are so brilliant, it keeps you coming back for more!

I'm soaking the nuts and seeds to make a batch of "Grawnola", and Macadamia cheese...Both recipes in Raw Food Real World.

Okay...Back to juicing. The good thing about juicing is you can pretty much juice anything and it’s going to taste good. Try mixing in greens such as kale and spinach with apples, oranges, carrots, pears and ginger to not only get a healthy serving of fruit, but also your greens and veggies! Make sure if you’re going to juice the peel, like with apples, pears, carrots, cucumbers etc…That you are buying organic, otherwise you may want to peel your food before running it through the juicer to avoid ingesting pesticides or other harmful chemicals.

Here is one of my favorite juice recipes, and a great way to get your day started out the right way!

Serves 2

1 apple
1 orange
1pear
2 medium carrots
½ cucumber
1 handful fresh kale
1 one-inch piece ginger

Wash all ingredients, peel the orange (leave some of the pith on, it’s a great source of fiber!) and run through a juicer.

Polenta Lasagna

2010-04-06T10:05:00.000-07:00

Being that I spent the majority of my last post raving about Daiya Vegan Cheese, I thought it would be appropriate to post a recipe using the product.

In my neighborhood we have this little Italian restaurant named Fat Lorenzo's that is known primarily for their fantastic pizzas and fresh Italian foods. Every so often I'll drive by and catch a whiff of whatever goodness is baking in their oven and fantasize about the days when I used to be able to eat lasagna...*sigh*...And then I am swiftly brought back to reality by the horn of an oncoming vehicle. (Day dreaming while driving is not one of my talents.)

So you can imagine my delight when I stumbled across this recipe. The rosemary polenta is an excellent stand-in for the traditional lasagna noodles, while the roasted eggplant gives depth, and the mushrooms, roasted bell peppers, and fresh herbs paired with the marinara sauce leaves any lasagna lover's palate satisfied.

The Daiya cheese is perfect in this dish and will remain creamy and melty even when reheated the next day...Did I mention how much I love this stuff?

When I make this dish again (and you can bet your sweet ass I'll be making this again), I'll make sure to thin out my polenta a little more and add a tad bit more marinara to each layer, but other than that, this was absolutely perfect.

Enjoy!

Polenta Lasagna
Serves 6
Recipe from Vegetarian Times

Ingredients
3 1/2 cups water
1 1/4 cups polenta or cornmeal
1/4 tsp. chopped fresh rosemary
Salt and freshly ground black pepper to taste
Vegetable Filling
1 large eggplant
1 large red bell pepper
2 cups diced mushrooms
1 cup diced onion
2 cloves garlic, minced
2 Tbs. minced fresh basil
2 Tbs. minced fresh oregano
1/2 cup cooked beans
4 oz. Daiya mozzarella style cheese plus more for the top
3 cups nonfat marinara sauce

1. To make polenta, in large saucepan, bring water to a boil over medium-high heat. Gradually whisk in polenta. Stir with whisk, and cook until polenta is thick, about 10 minutes. Season with rosemary and salt and pepper to taste.

2. Pour polenta into two 8x8-inch baking pans until 3/4-inch thick. (You will need two layers of polenta.) Alternatively, pour polenta into 1 large pan and, when cool, cut polenta into two layers to fit size of 8x12-inch lasagna pan. Smooth and level surface with spoon. Let cool, and refrigerate for 1 hour or until firm.

3. Preheat oven to 400°F.

4. To roast eggplant, using a knife tip or fork, punch several holes in eggplant, and roast for 45 minutes, or until flesh is soft and skin is charred. Alternatively, grill or broil eggplant. Cut in half and, with spoon, scrape soft flesh from skin and chop coarsely. Increase temperature to 450°F.

5. To roast pepper, either roast it on your gas range until the outside is charred and place in sealed paper bag until cool and safe to handle or place on baking sheet, and cook, turning, until skin chars and flesh softens. Remove from heat, peel, seed and cut into strips. Set aside.

6. Unmold polenta, taking care not to break. If using two 8x8-inch pans, cut the pieces so they fit in 8x12-inch lasagna pan. Reserve single piece of polenta for top layer.

7. Reduce heat to 350°F.

8. To make vegetable filling, in saucepan, combine mushrooms, onions, garlic and 1/4 cup water, and cook over medium heat, covered, until onions are soft. Uncover, and cook until liquid evaporates.

9. Transfer to large bowl, and stir in eggplant, pepper, basil, oregano, beans and Dayia mozzarella-style cheese. Spread 1 cup marinara sauce in bottom of lasagna pan. Top with layer of polenta, add layer of filling, spreading it evenly, then another layer of polenta. Add remaining marinara sauce. Top with Parmesan-style cheese. Cover baking dish, or make double layer of parchment paper under aluminum foil to cover dish.

10. Bake for 30 minutes, or until thoroughly heated through. Remove from oven, and let stand 10 minutes before slicing.

Amy's Gluten Free Vegan Mac and Cheeze a.k.a. Daiya Saves the Day!

2010-04-02T10:28:00.000-07:00

One of the first things people ask me when they find out I don't eat dairy is "Don't you miss CHEESE?" And they shout the word cheese like all of a sudden I lost my hearing.

My answer is usually, "No...well, sometimes." But I'm not one to dwell on things like cheese...Or the sad, sad, loss the Vikings suffered to the Saints that would have put them in the Super Bowl...Okay, maybe I dwell a little.

I've tried cheese substitutes that always ended up never being good enough to bring home to mom, so I long ago resigned myself to the fact that I would never again be subject to the cheesy, oozy, stringy goodness that is cheese.

Recently, I heard that Amy's had come out with a gluten free vegan mac and cheeze so I thought I'd give it a try.

For me, preparing frozen foods in the microwave always ends up being rather disappointing, so I prepared the mac and cheeze in the oven and I was glad I did because the rice noodles came out perfect, and the cheeze sauce was creamy and rich with a nice buttery flavor.

I thought about comparing it to the baked mac and cheese that I have been substituting for my mac and cheese fix, but as I thought more about it, it would have been like comparing apples to oranges. Both dishes have their own unique flavors and are equally as delicious in their own way.

I'm one of those people who insists on figuring out what ingredients are in a dish, but I was puzzled. I wondered what she used to make her cheeze sauce so creamy and buttery, so I went straight to the ingredients on the back of the box and that is where I discovered Amy's secret.

Daiya.

I had never heard of Daiya before, and while doing some research I discovered that it was probably because it was primarily used only by restaurants and delis, and not yet available for retail sale. My heart sank a little until I found out that Daiya had created their retail packaging and their product would be in stores no later than April 1st.

I immediately thought about what a horrible April fools joke this could be, but when I went to Whole Foods to check it out, there was Daiya, in the refrigerated section amongst the other (less awesome) cheeze products.

So, I did what any cheese dwelling vegan would do. I gasped, screeched in delight, pushed the poor woman who was standing in front of the tempeh out of my way and cleaned Whole Foods out of Daiya.

Okay, I didn't do any of that. But I did smile and grabbed a bag of "cheddar" and a bag of "mozzarella" and headed home to find a recipe worthy of my first run with Daiya.

Which I did..And it was AWESOME.

Stay tuned for the recipe and more on why Daiya has become my new BFF.

Thai-Spiced Stew

2010-03-25T12:10:00.000-07:00

Given my somewhat neurotic love for all things Thai and all things soup, when I came across this recipe I was happier than a pig in...Well...You know where I'm going with this.

First off, preparing this was not only simple, it was delightful. The beautiful colors of the fresh vegetables all combined in the soup pot were picture-perfect. I wish I would have taken a photo while the ingredients were in their raw state, but the fact is, I couldn't wait to taste the finished product.

Oink.

I modified the ingredients to my taste, adding a little more curry paste than the original recipe called for, and also adding the red chile paste that gave it a little heat. I also substituted the sugar with agave nectar. Agave nectar is low glycemic and a healthier option for those who are sugar sensitive.

If you'd like to get fancy, you can add a little more by topping with diced avocado and a squeeze of fresh lime juice, both go great with the coconutty, curry flavors famous in Thai cooking.

Enjoy!

Thai-Spiced Stew
By Nava Atlas & Kristen Haney
Serves 6

1 tablespoon olive oil
1 medium onion, quartered and thinly slices
4 to 6 cloves garlic, minced
3 medium sweet potatoes (about 1-1⁄2 pounds), peeled and diced
3 cups water
1 medium green or red bell pepper, cut into narrow strips
1-1⁄2 cups frozen green beans
1 teaspoon red or green curry paste, more or less to taste
1/4 teaspoon red chile paste
1 tablespoon agave nectar (or sugar)
2 teaspoons minced fresh ginger
2 stalks lemongrass (optional)
One 13.5-ounce can light coconut milk
2 tablespoons natural peanut butter
Salt to taste
One 8-ounce package Thai peanut-flavored baked tofu, diced (optional)
Cilantro leaves for garnish

In a soup pot over medium-low heat, heat the oil. Add the onion and sauté until translucent. Add the garlic and continue to sauté until both are golden.
Add the sweet potatoes and water. Bring to a rapid simmer, then lower the heat. Cover and simmer for 10 minutes, or until the sweet potatoes are about half done.
Add the bell pepper, green beans, curry paste, sugar, and ginger. If using lemongrass, cut each stalk into 3 or 4 pieces, and bruise by making long cuts throughout with a sharp knife. Stir into the soup pot. Simmer the stew for 10 minutes.
Stir in the coconut milk, peanut butter, salt, and tofu. Return to a simmer, then cook over very low heat for another 10 minutes or until all the vegetables are tender and the flavors are well integrated.
Remove lemongrass pieces. Taste to adjust seasonings, particularly the curry paste if you'd like a spicier stew, as well as the salt, sugar, and ginger. Serve at once, topping each serving with a few cilantro leaves.

CSA Season is near!

2010-03-22T09:03:00.000-07:00

Ahhh...Spring. The time of year for rejuvenation, to start fresh, to plant seeds and prepare to watch the magic.

Yesterday, Josh and I were in our backyard clearing away the remnants from last season, and discovered the tips of eager hostas, tiger lillies, wild onions, and other amazing garden fare that although were hidden under the brush and a recently melted blanket of snow, were definitely not forgotten.

We cleared the herb garden where I caught the scent of fresh thyme. The earthy scent made me excited to once again walk outside to gather fresh basil, parsley, rosemary, and thyme.

If I only had the space to grow more!

And that, my friends, is where the CSA (Community Supported Agriculture) program comes in handy.

A CSA is a farm share, and provides individual families the opportunity to partner with local farmers. You become a member of a CSA by purchasing a share of the farm's harvest and in turn, receive 18 weeks of fresh, organic produce throughout the growing season (June through September) that is typically delivered on a weekly basis to a local drop site.

Costing between $500-$700 per full share (some farms offer half shares for half the cost) that will feed a family of four, you will receive a wide variety of produce depending on your chosen farm's offering. Typical produce, by season, includes,

Spring: Kale, Broccoli, Lettuce, Bunching Onions, Radishes, Spinach, Salad Mix, Swiss Chard, Sugar Peas, Collards.

Summer: Basil, Beets, Bell Peppers, Cabbage, Carrots, Cilantro, Cucumbers, Eggplant, Flowers, Melons, Garlic, Green Beans, Jalapenos, Leeks, Lettuce, Bulb Onons, Parsley, Potato, Sugar Peas, Specialty Peppers, Summer Squash, Sweet Corn, Roma Tomatoes, Zucchini,Turnips, Parsnips.

Fall: Basil, Beets, Bell Peppers, Broccoli, Brussel Sprouts,Cabbage, Carrots, Cauliflower, Cilantro, Eggpant, Leeks, Lettuce, Storage Onions, Parsley, Pie Pumpkin, Potato, Radishes, Spinach, Winter Squash, Sweet Corn, Sweet Potato, Swiss Chard, Heirloom Tomatoes, Turnips, Zucchini, Kohlrabi, Kale, Collards.

Not only is this a great way to incorporate more fresh produce into your diet, it also supports your local farmers that will in turn, support your community. Plus, you get to experiment with new recipes and find fun things to do with kohlrabi, collards, and bok choy!

For a CSA near you, visit the Local Harvest Website, an organization that has compiled a nationwide directory of small farms, farmers markets and other local sources of sustainably grown food.

Stay tuned this summer for weekly installments of fun and creative recipes inspired from my CSA!

Happy Spring!

~j

Red Pepper-Carrot Soup

2010-03-12T11:49:00.000-08:00

Every once in a while I make a new recipe and I hate it. Usually, it's because it's too bland, and when you're making a meal the last thing you want it to be is bland.

Incidentally, that is the first thing I thought when I tried this soup. Boring and bland. Even after adding a little cumin into the mix, I still didn't think this could stand on it's own.

Fortunately, I was planning on serving it with the Spicy Tofu Lettuce Wraps, a dish that has so much flavor and is so bold on it's own that it welcomes a more mild side, where this soup fits that bill to a tee.

The roasted red peppers and carrots in the soup are wonderful additions to the strong flavors of the lettuce wraps and it's mildness is a welcome reprieve from the heat of it's sidekick.

When I roasted the red peppers I placed them on the burners of my gas stove-top, slowly rotating them until the outsides were black. I then enclosed them in a paper bag and let them sit and cool before peeling off the skin. This will save you time over how they suggest you do it in the recipe, but if you don't have a gas stove, you can stick to the instructions.

Red Pepper-Carrot Soup
Recipe from Vegetarian Times Magazine February 2010
Serves 6

2 large red bell peppers (1 lb)
plus slices for garnish, optional
2 Tbs. olive oil
1/2 tsp curry powder
1/2 tsp cumin (I added this in for more flavor)
1 bay leaf
2 large carrots, sliced
4 cloves garlic, peeled and sliced
1 tsp. salt
2 Tbs lemon juice

Preheat oven to 350 F. Place bell peppers on baking sheet, and roast 1 hour, or until skin is wrinkled and blackened all over, turning peppers occasionally with tongs. Transfer to bowl and cover with plastic wrap 10 minutes to steam. When peppers are cool enough to handle, rub off blackened peel, and remove seeds.

Heat oil in 2qt saucepan over medium heat. Add curry, cumin, and bay leaf, and stir 10 seconds. Add onion, carrots, garlic, and salt. Cover, and cook 10 minutes, or until onion is translucent.

Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 25 minutes.

Transfer carrot mixture to blender, add bell peppers, ad puree until smooth. Stir in lemon juice. Garnish servings will bell pepper slices, if using.

Roasted Vegetable Spaghetti with Torn Fresh Basil

2010-03-09T11:08:00.000-08:00

Life can be a bit hectic. I get that. Which is why I want to remind you that when life gets crazy, it's important to remember to take care of yourself.

We live in a country where faster and cheaper is supposed to be "better." But when it comes to our food, we need to stop and take the time (or make the time) to make sure that we are feeding our bodies the best that is available.

After all, for all our bodies do for us, it's the least we can do to return the favor.

The following is a quick and easy recipe filled with fresh veggies, grains, and protein. Being that it is void of meat or tofu, you may be asking yourself, where is the protein?

Remember the quinoa spaghetti from the last recipe? High in protein, (6 grams per serving) quinoa has all the essential amino acids, is easy to digest, and is also high in fiber and iron.

With all its natural, whole goodness, this recipe raises the temperature of my spring fever...Warmer days are on their way!

Enjoy!

Roasted Vegetable Spaghetti with Torn Fresh Basil
Recipe from Vegetarian Times Magazine February 2010
Serves 6

2 cups sliced shiitake mushrooms
1/2 lb fresh asparagus, cut into 1 1/2 inch pieces
1 small onion, coarsely chopped (1 cup)
2 Tbs olive oil
2 cloves garlic, minced (2 tsp)
1/2 tsp red pepper flakes
2 cups cherry tomatoes
1/2 cup white wine
1 package Quinoa spaghetti
1/2 cup torn fresh basil

Preheat oven to 450 degrees. Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes in large roasting pan. Roast 20 minutes, or until mushrooms and onions begin to brown, stirring occasionally to prevent sticking.

Add tomatoes to pan, and roast 7 to 10 minutes more, or until tomatoes shrivel and soften. Transfer vegetables to bowl. Add wine to roasting pan, stirring to scrape off any stuck-on bits from the bottom of pan. Return roasting pan to oven 5 minutes and let the wine cook off.

Meanwhile, prepare pasta according to package directions. Drain pasta and reserve 1/2 cup cooking water. Stir cooking water into reduced wine in roasting pan.

Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated throughout. Season with salt and pepper, if desired. Stir in torn fresh basil leaves and serve immediately.

Ginger-Peanut Salad

2010-02-20T06:57:00.000-08:00

Remember the days of your youth when you were stuck in a church basement amongst a sea of cold pasta salads and random vegetables such as carrots and celery that were mysteriously encased in jello?

Whenever I hear the words "cold salad" I think exactly of that. That is, up until now.

I'm a sucker for Thai food. The peanut sauces, the ginger, garlic, cilantro and richness of the flavors are what inevitably bring me running back for more.

The original recipe calls for soba noodles, which are not gluten free, so instead I substituted quinoa spaghetti.

Let's talk about quinoa (pronounced "keen-wah").

Referred to as "The Mother Grain" by the Incas (who were so amazed by it's benefits that they held it to be sacred), quinoa is very high in protein, contains a balanced set of amino acids making it a complete protein, and is also high in fiber, phosphorous, magnesium, and iron. Not only is quinoa gluten free, but it is also low-glycemic making it an excellent choice for diabetics.

When prepared in it's natural state, quinoa has mild, slightly nutty flavor and it's texture is light and fluffy making it an excellent (and more nutritional) stand in for couscous or rice. (Stay tuned for more recipes containing quinoa!)

But when it comes down to it, the sauce in this recipe is the kicker. The creaminess of the peanut butter along with the sassiness of the ginger, garlic, and cilantro make me want to pack my bags, convert to Buddhism and move to Thailand. It's just that good.

So the next time you find yourself looking for a cold salad to bring to a picnic or a party, (church basement optional) give this one a whirl...You won't regret it!

Ginger-Peanut Salad
Recipe, in part, by Melynda Saldenais as published in the Whole Foods Market flyer
Serves 4

1 8 oz package quinoa spaghetti
1/2 cup peanut butter
1/4 cup brown rice vinegar
1 Tbs agave nectar or maple syrup
1 Tbs minced fresh ginger
2 tsp tamari
1 clove garlic, peeled
1 Tbs lime juice
1 tsp fresh lime zest
1/2 cup chopped fresh cilantro
1 cucumber, peeled and sliced(1 1/2 cups)
1 small red bell pepper, sliced (1 cup)
1 large carrot, grated (1/2 cup)
2 Tbs chopped peanuts, optional

Cook noodles according to package. Rinse under cold water, drain.

Puree peanut butter, vinegar, agave nectar, ginger, tamari, garlic, lime juice, lime zest, and 1/4 cup cilantro in blender until smooth, adding 2 to 3 Tbs warm water to thin, if necessary.

Toss together noodles, veggies, and peanut butter mixture. Garnish with remaining cilantro and peanuts, if using.

Apple-Parsnip Bisque

2010-02-18T07:27:00.000-08:00

I know...MORE SOUP!

Just stick with me here people. It's cold and I've been busy therefore, soup it is!

When many people think of a bisque they immediately calculate how many spin classes it will take to work off the bowl of richness that will undoubtedly end up on their thighs.

Not this bisque.

At first glance you may think this soup looks "creamy."

Good eye, because it is and mainly in part to the roasted vegetables. You see, when you roast vegetables their flavors concentrate which lends a richness without the addition of cream.

The sweetness of the apples combined with the natural spiciness of the parsnips and the earthiness of the sage and thyme allows this soup to stand on it's own.

I paired it with my gluten-free vegan jalapeno corn bread topped with a drizzle of honey.

Apple Parsnip Bisque

2 pounds sweet apples (such as Fuji) peeled, cored, and quartered
1 lb parsnips, peeled and cut into one-inch dice
1 1/2 lb sweet potatoes, peeled and cut into 2-inch dice
1 large yellow onion, cut into 6 pieces, layers pulled apart
3 Tbsp vegetable or canola oil
1 tsp sea salt
1/4 tsp ground black pepper
10 large sage leaves
2 tsp fresh thyme leaves (stripped from stems)
8 cups plain rice milk

1. Preheat oven to 450 degrees. In a large mixing bowl, toss together apples, parsnips, sweet potatoes, onion, oil, salt and pepper. Arrange evenly in an 11 x 17-inch pan with an edge. Place in lower third of oven and roast for about 45 minutes, stirring veggies and rotation pan every 15 minutes. When everything is fork-tender and nicely browned, remove from oven and set aside until cool enough to handle.

2. Working in batches, puree apple-vegetable mixture, sage and thyme in a blender or food processor, adding enough rice milk to allow soup to move freely. Process each batch for 2-3 minutes to ensure a smooth texture,

3. Pour soup into a medium saucepan. Stir in any remaining rice milk. Simmer gently for 15 minutes to infuse flavors.

Healing Thoughts; When Life Comes Knocking

2010-02-10T08:46:00.000-08:00

Photo: Fort Snelling, January 2010

I've been taking a writing class to help me compile and refine the content I have for a book that I am writing about my life with RA. The class has been a great resource for me, and has allowed me to explore more of my experience, and recount it in ways that are not only more creative, but also more personal and therefore more interesting.

We were given an assignment to do some "discovery writing." I decided to pick a phrase that I have thought about more than once throughout the recent years. "When life comes knocking."

I wanted to share my writing on this subject because I strongly believe that the way I took control when things started to go south had just as much to do with my recovery as the food I was eating.

***********************************************************

Life can come knocking at your door at the most inopportune time. Like when you just get out of the shower, have your hair up in a towel and are waltzing around the house in your bunny slippers…

“KNOCK KNOCK.”

You answer the door, and there is Life, staring at you with a big old box marked “fragile.”

You close the door, carry your package that life just handed you to the kitchen counter and open it.

When you look inside, you are devastated that not only is it not the package you were expecting, but it’s one you never thought you’d ever receive.

Nine years ago Life knocked on my door.

When I first opened the package Life handed me, I wasn’t sure what it was. I had to weed through a few years of styrofoam peanuts and bubble wrap until I knew exactly what I was dealing with.

After spending a considerable amount of time in the dark, not knowing what it was that afflicted me, that prevented me from doing everyday things without a significant amount of pain, I was finally able to see what I was given.

Rheumatoid Arthritis.

This package that life had dropped off finally had a name, and it came to me in a gigantic nonsensical heap of unmatched wooden building blocks.

I was relieved, but now what would I do with it?

It was big and it was awkward. It caused me unimaginable pain and made me question how exactly I was going to get through life carrying it on my back.

It wasn’t something that I could hide in the back of a closet, or display proudly on a mantle, and I certainly couldn’t “re-gift” it. …I wouldn’t re-gift this package to anyone.

And that’s when it hit me.

Taking this package for what it was will do nothing for me, it’s what I do with it that will make all the difference in the world.

I started with the first block. I researched diet and it’s effect on autoimmune diseases such as rheumatoid arthritis. I learned about foods that create inflammation, such as wheat, eggs, dairy, and red meat.

After that I was able to pick up the second block and make the necessary changes to take my life back by eating a gluten free, mostly vegan, whole foods diet.

After those first two blocks, things started to get easier.

The pain had decreased significantly allowing me to pick up more blocks and claim this package as my own.

I was able to add more familiar blocks, taking the things that I had previously enjoyed in life such as group cycling, step aerobics and yoga that allowed me to incorporate who I was into what I was becoming.

Suddenly, I was no longer consumed by this package Life handed me, it was me who consumed the package.

Sometimes we don’t know exactly how strong we are until we take on Life at full force. Often it takes overcoming obstacles and experiencing pain to appreciate the true joys that Life offers.

Most importantly, it prepares you for when the next time Life comes knocking, you’ll be ready.

Holy Moly Guacamole!

2010-02-05T11:14:00.000-08:00

By looking at the above photo, you may be thinking to yourself, "What the hell happened to Jenni's kitchen?"

THAT, ladies and gentlemen is what happens when I make guacamole-It's like hurricane Don Pablos came through and transformed my kitchen into Little Mexico.

For those who are unaware of the awesomeness of my guacamole, prepare yourself, and for those of you who are aware, you no longer have an excuse to not make this and instead have me make it every time we get together.

With that being said, being that the Super Bowl is only a few days away, I thought I would post my recipe for guacamole, and let you be the judge.

Here's the deal with guacamole. It's great as a stand alone appetizer with chips or veggies, but it's also a great substitution for cheese on Mexican food, and since I have yet to find a soy cheese good enough to take home to mother, I'm more than happy to stick with the guac.

Now, on to the avocados.

How do you know when they're ripe? Easy. If you can throw them through a window, they're not ripe. OR, instead of getting yourself kicked out of the grocery store for breaking shit, you could just feel them and if they are soft enough to lightly squeeze but not smoosh (That's right, I wrote "smoosh." The technicality of all of this is amazing, isn't it?), they are ripe.

I have to mention that I never measure anything when I make guacamole, so these measurements are on the conservative side. If you want to add less or more of any ingredient, please do so-It's your guac for crying out loud!

This batch is large enough to take to a party, so you will probably want to halve it if it's just for a few people...Or not. Whatever blows your skirt up.

Holy Moly Guacamole!
5 ripe avocados.
1/4 cup red onion, chopped
2 roma tomatoes, insides cleaned and chopped into small pieces
1 jalapeno pepper, seeds discarded, minced
1 1/2 tsp fresh lime juice
Lawry's Seasoned Salt to taste
Few drops (or more if you're not a complete wuss) of Cholula hot sauce or Tobasco
One small handful freshly chopped cilantro

Peel and avocados and remove the pit. Place in bowl and mash with either a fork, or a potato masher, whichever is easier.

Add the lime juice and stir, then and the remaining ingredients and mix well.

Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy

2010-02-03T06:31:00.000-08:00

Let's forget about the fact that during the evening my kitchen has horrible photographic lighting, and instead, let's talk about stir-fries.

They're generally quick, easy and an excellent way to incorporate whole grains, veggies and protein into one bowl.

I snagged this recipe out of the February 2010 issue of Vegetarian Times magazine where it was incidentally placed in a grouping of recipes that all contained mushrooms.

Mushrooms.

Either you love 'em, or you hate 'em.

I happen to love them. They add an earthy taste and they are also very good for you, bringing to the table oodles of potassium, selenium and B vitamins. They are also one of the few plant sources of vitamin D...And we could all use a little more vitamin D these days. (Especially us folks living in Minnesota in February.)

Here's the deal. The main reason why I love this recipe so is the use of fresh ingredients, no frozen "stir fry mixes", just good fresh food. The bok choy adds an excellent crunch, as the tofu takes on the flavor of the ginger and the garlic and the spice of the sriracha, while the earthiness of the shiitake mushrooms make this a perfect, well rounded dish.

I served this with brown basmati rice and a cup of green tea.

Enjoy!

Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy
Serves 4

1tsp cornstarch
2 Tbs tamari or low-sodium soy sauce
2 tsp minced fresh ginger
2 tsp Thai chile sauce, such as sriracha
2 cloves garlic, minced
1 tsp sesame oil
1 tsp agave nectar (This is my own addition, I like my sauce a little on the sweet side)
3 Tbs canola oil, divided
1 14-oz pkg. extra firm tofu, drained and cut into bite-sized cubes
1 lb box choy, cut into 1 1/2 inch pieces
2 cups sliced fresh shiitake mushrooms

Whisk together cornstarch and 1 tsp water in a bowl. Whisk in soy sauce, ginger, chile sauce, garlic, sesame oil and agave.

Heat 1 Tbs, canola oil in large skillet or wok over medium-high heat. Stir-fry tofu until golden brown; transfer to plate. Add 1 Tbs. canola oil to wok. Stir fry bok choy 4 minutes; transfer to plate.

Add remaining 1 Tbs. oil to wok. Stir-fry mushrooms for 2 minutes, or until tender. Return tofu and bok choy to wok. Stir in soy sauce mixture, and stir-fry 1 minute or until hot.

Gratuitous Nutritional Chart
PER 1 CUP SERVING: 267 calories; 13 g protein; 17 g total fat (2g saturated fat) 18 g carb; 0mg chol; 396mg sodium; 5 g fiber; 5 g sugars

Food And Inflammation; Dairy's Dirty Little Secret

2010-01-28T06:39:00.000-08:00

Inflammation. It can show itself in forms as obvious as joint pain, acne, and asthma , to forms less obvious and often silent, like heart disease.

In the last few years there have been more studies on how diet has a direct affect on the inflammation in your body. In other words, certain foods we eat have shown to increase inflammation therefore triggering pain and discomfort.

Among those common food related pain triggers (or common allergens) are meat, dairy, eggs, wheat, soy and certain citrus fruits. Many of these foods play major roles in issues such as joint pain, migraine headaches, asthma, digestive problems, and may be the triggering factor of many autoimmune diseases.

Interestingly enough, a large part of your immune system actually hangs out in your intestines and GI tract. When your body is intolerant to a certain food, your immune system kicks in which creates inflammation.

For example. As we age, we loose the enzyme to digest dairy. When our bodies can't digest something, it can cause our immune system to recognize that food source as trouble and may trigger an inflammatory response.

Lactose intolerant? You see commercials and advertisements for over the counter remedies everywhere. We are all lactose intolerant to some extent.

If you really stop to think about it, we are the only species that drinks milk from another species. Does it really "do a body good?"

When I stopped eating all dairy over three years ago, one of the first things I noticed (besides a significant decrease in joint pain) was that my nails weren't as brittle and were much stronger.

But more interesting than my finger nails, is that when you look at the countries that have the highest consumption of dairy (sourced form the cow) per capita, they also have the highest rate of osteoporosis per capita.

Food for thought, no?

So what can you do to fight inflammation?

You can start with eating a mostly plant based diet made up of real food. In other words, get rid of that processed crap.

A few years ago I read Michael Pollan's book "In Defense of Food" where he outlined a few simple rules that I always stick to when grocery shopping. A few of them being;

1). Shop the perimeter of the grocery store (or better yet, your local farmers market, when you can.). It's where all the healthy stuff is.
2). If it has more than five ingredients, don't buy it.
2). Make sure those five ingredients can be pronounced by your average third grader.
3). If your great great grandmother wouldn't recognize it as food, don't buy it.

Eat foods like leafy greens, fruits, vegetables, whole grains like brown rice and quinoa (that is not only hight in protein but also in fiber). Beans, nuts, seeds and legumes are also another excellent source of protein and high in dietary fiber.

Foods high in Omega 3 fatty acids have been proven to lower inflammation, aide in cancer prevention, increase immune function, and lower the risk of cardiovascular disease. It was also shown that Rheumatoid Arthritis sufferrers who took Omega 3 supplements had benefits comparable to those taking NSAIDS (Non-sterodial-anti-inflammatory-drugs.)

Foods that contain high amounts of Omega 3's are flaxseeds, hemp seeds, walnuts, and pecans, or if you're into fish choose cold water oily fish such as salmon, mackerel, anchovies and sardines.

The most important thing is to realize that you don't have to sacrifice taste in order to be healthy. It wasn't until I went mostly vegan (with the occasional exception of fish...Escolar you complete me) that I realized how much I had been missing, and how much flavor and depth are in the foods that we often ignore.

Keep your eyes open for more recipes...Coming soon!

Happy eating!

Rosemary Socca

2010-01-23T11:12:00.000-08:00

For those of you who aren't particularly familiar with French cuisine, the Socca is a flat cake made up primarily of chickpea flour and olive oil, baked in an oven in a cast iron pan and served warm.

Great for gluten free folk, socca is an excellent addition to salads or served as an appetizer with a tapanade or topped with vegetarian antipasto such as marinated artichokes, sun-dried tomatoes, and or roasted red peppers.

I was first introduced to socca while visiting L'Etoile, a fine dining restaurant in the heart of downtown Madison, WI. One of the many great things about this restaurant is that their menu is inspired by local, sustainable farms and therefore changes regularly.

When my brother-in-law's girlfriend made reservations, she informed the manager that a gluten free vegan would be in tow. Their response? No problem! We'll have a dish prepared especially for her.

And what a dish it was!

Savory chickpea pancakes (socca) with steamed baby bok choy and a wild mushroom ragout. The flavors were exceptional and I was absolutely amazed at the socca. I knew the moment I tasted it I had to go home and figure out how to make it myself to share with as many people as possible.

So, I did, and they're fabulous!

You can thank me later.

Socca
Recipe in-part from RecipeZaar

Ingredients
1 cup chickpea flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup warm water
3 tablespoons olive oil
2 green onions, both green and white parts sliced thin
1 large clove garlic, pressed
1/2 tablespoon fresh rosemary leaf, minced
Directions

Place heavy (preferably cast-iron) skillet in oven and preheat to 450.

In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.

Whisk in warm water and 2 tbsp olive oil.

Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion and pressed garlic into the batter.

Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).

Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.

The Skinny on Sulfates

2010-01-18T10:17:00.000-08:00

I love me some wine.

And lately you have more than likely heard or read about the benefits of drinking wine in moderation.

(Key word being moderation, for an example of drinking wine in excess, see the above photo of my husband.)

These benefits range from lowering the risks of heart disease, stroke, type 2 diabetes and colon cancer, to actually decreasing the decline of brain function (Above photo possible evidence in that particular study).

First of all, there are many different theories on whether or not people with RA or other autoimmune diseases should be drinking any alcohol, period. For me, it's (again) all about balance.

So, if we're going to be drinking wine, what kind of wine should we be drinking?

Through my expertise (ahem) on wine consumption, I have found that I react to wine containing added sulfites.

Almost all wines contain natural sulfites, however many wine makers add sulfites to stop fermentation, and also to act as a preservative. Although all forms of sulfites can cause reactions, I found that drinking wine with added sulfites raises the chances of having an adverse reaction to the wine.

When picking up a bottle of wine I always look for the organic wines that contain "no added sulfites." Wines bottled after 1987 must provide notice on the label that they contain sulfites.

My favorite wine comes from the Orleans Hill Winery. Not only are they sulfite free, but also vegan, organic, and mighty tasty.

If you're going to get all fancy and pair a wine with a meal, the general rule of thumb is to pair lighter wines with lighter meals such as a Chardonnay with a salad, or a Pinot Grigio with a grilled fish, whereas red wines go with heavier dishes such as pastas and Tater Tot Hotdish...

...Just seeing if you were paying attention...

We all know that Tater Tot Hotdish goes best with Boone's Farm straight out of a paper bag.

But that's an entirely different post.

Apricot Glazed Salmon with Butternut Squash Risotto and Roasted Asparagus

2010-01-12T12:44:00.000-08:00

First off, you may be wondering where salmon comes into play in a food blog that is primarily vegan. I say, it's all about balance.

Awhile ago I discussed my occasional love for seafood. I've been known to grill up a salmon fillet or two, bake some cod, stir fry some shrimp, or belly up to the sushi bar with a few friends and a black lacquered boat full of raw goodness.

The one thing I do make certain of when buying seafood is that it's fresh and it's caught as sustainably as possible. The good folks at Whole Foods do an excellent job at making sure their fish meets these standards, and that is why I buy all of my seafood from them.

Simply put, if you're going to eat fish (or any type of meat for that matter) know where it's coming from and how it got from it's home to your plate.

Moving on.

One of my favorite things to do is to watch Rachel Ray and find a way to rip off her recipes and make them something that I can eat.

A few months ago Rachel made Apricot Glazed Chicken with Butternut Squash Risotto and Roasted Broccolini. Being that I am not a fan of eating chicken, and I don't use any butter or cheese in my cooking you would think this recipe would be a challenge.

Wrong.

As we learned earlier, the natural creaminess of risotto makes it easy to skip all the unnecessary butter and cheese that many recipes call for. So, while Rachel was busy loading on the artery clogging cholesterol, I was busy imagining myself bathing in a silken pool of butternut squash and sage.

Also, being I am not a fan of vegetable hybrids, I chose instead to serve this dish with grilled asparagus drizzled with olive oil and a touch of salt, pepper, and lemon zest.

About the glaze, if I remember right Rachel's recipe seemed a bit boring, so I decided to add a little kick to my glaze and chose to make one with a bit of ginger, cayenne pepper, cinnamon and a little honey. The sweetness of the glaze is a great compliment to the salmon and lets the flavor of the fish shine without being too heavy or overpowering.

All in all, my version of Rachel's meal turned out to not only be healthier, but also just as, if not more "delish" than the original.

Enjoy!

Apricot Glazed Salmon
1 1/2 cups apricot nectar (juice)
1/3 cup dried apricots, chopped
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
Lowfat cooking spray

1 12-ounce fresh skinless salmon fillet, about an inch thick

1. In a small saucepan, stir in all ingredients for the glaze then bring to boiling at medium-high. Reduce the heat to medium-low and simmer, uncovered for about 20 minutes, stirring occasionally.
2. Preheat oven to 400 degrees and lightly oil your baking dish. Generously coat the salmon with some of the glaze and cook the fish 15-20 minutes or until fish flakes easily when tested with a fork. For the last five minutes place the fish under the broiler, turn on high and use a pastry brush to baste the fish with some of the apricot glaze every few minutes.
3. Serve salmon with glaze.

Butternut Squash Risotto
One 32-ounce container (4 cups) vegetable broth
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, grated or finely chopped
2 cups arborio rice
1 cup dry white wine
One 12-ounce box frozen butternut squash puree, thawed
Nutmeg
Salt and pepper
10 leaves fresh sage, slivered

1.In a large saucepan, bring the veggie broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.

2.In a large skillet, heat the olive oil 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.

3.Add 2 ladlefuls of the warm veggie broth to the rice and stir until the liquid evaporates. Repeat with the remaining broth, cooking the risotto until creamy, about 18 minutes. During the last 3 minutes of cooking, stir in the squash; season with nutmeg, salt and pepper. Top with the sage.

**NOTE** This recipe makes a VERY large batch of risotto that is supposed to serve 6, so if you don't want to be eating risotto into 2011 you can halve this batch and it will be more than enough for two or even four people.

Squash and Chickpea Moroccan Stew

2010-01-05T11:18:00.000-08:00

Being that the weather here in Minneapolis is barely making it out of the negative digits these days, I decided to make this dish last night to warm myself up. Good news. It worked.

Butternut squash, red potatoes, cumin and saffron cooked together in a stew complimented with crisp preserved lemons and green olives....Mmmmmm...And you know what the best part about this dish is?

The leftovers.

Well, the leftovers and it's simple to make.

The only issue I came across was locating the preserved lemons which I ended up finding at Cooks of Crocus Hill (for you Twin Cities folk). However, they also can be found at Sur La Table. If you don't have either of those stores nearby, you can simply substitute some lemon zest and call it a day.

Now on to the green olives. I don't think they're entirely necessary for this dish to be good, in fact, the next time I make this dish I will more than likely either omit them, or just use a half a cup instead of the whole shebang. Either way, it's your choice...If you love green olives, then knock yourself out!

Squash and Chickpea Moroccan Stew
Recipe courtesy Aida Mollenkamp
1 tablespoon Earth Balance vegan margarine
1 tablespoon olive oil
1 medium yellow onion, small dice
4 medium cloves garlic, thinly sliced
2 teaspoons ground cumin
1 (3-inch) cinnamon stick
Salt and freshly ground black pepper
1 pound butternut squash, large dice
3/4 pound red potatoes, large dice
2 cups low-sodium vegetable broth
2 cups cooked chickpeas, drained
1 (14-ounce) can diced tomatoes, with juices
Pinch saffron threads, optional, but I HIGHLY recommend them
1/2 preserved lemon, finely chopped
1 cup brined green olives (recommend: Cerignola)
Basmati rice, prepared for serving
Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish

Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.

Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.

Remove from heat and stir in preserved lemon and olives. Serve over basmati rice garnished with cilantro and almonds.

Listen To Your Body

2010-01-04T12:03:00.000-08:00

The human body is a miraculous instrument. Taking into consideration everything we do in a given day from something as simple as getting out of bed, to something more complicated like driving a vehicle, to a completely automatic response such as breathing, we do almost ALL of it without even a thought.

And that's the thing, how much do we really think about our bodies and are we listening to them when they are talking to us?

I didn't consider the complexities of my body nearly as much as when I started noticing the symptoms of RA. At that point it was hard not to listen because my joints were literally SCREAMING at me, which made it difficult to ignore.

Our bodies tell us things every day, and we do a pretty good job of ignoring them. We're tired, we drink caffeine, we have a headache we take pain pills, we have acne, we spend billions of dollars trying to clear it up. But have we ever stopped to consider that there may be underlying causes to our ailments?

Recent studies, along with my own personal experience, have shown that there is a link between diet and auto immune diseases and the food that we put in our bodies has a direct effect on our overall wellness. In other words, you eat like crap, you feel like crap. Plain and simple.

Or is it?

Eating is an automatic response to our bodies telling us that we're hungry, but it is also an emotional process that incorporates feelings such as comfort, joy and pleasure.

At my last check-up my doctor asked me why I thought more people who have similar health issues don't take a proactive approach and try eating more healthy. My response was that many people don't know that the food they're eating may be the cause of their problems, and also that food is such an emotional subject that it takes time for people to not only come to terms with it, but also to adjust to a new way of doing things.

With that being said, there needs to be better education on holistic alternatives for the general medical community and less emphasis on "there's a pill for every problem." Not saying that I don't believe in modern medicine, I do however believe that our bodies have the remarkable capabilities of healing themselves and not only are we not always listening to them, we're not giving them enough credit.

It's time we make a conscious effort to listen more to our bodies and what they're telling us, and to take the time to figure out what we can do to live more happily and healthfully. After all, it's the least we can do.

Springtime Medley Risotto

2009-12-30T06:35:00.000-08:00

I realize the irony of posting "Springtime Medley Risotto" smack in the middle of winter when it's 7 degrees outside, but sometimes you just need to see the light at the end of the tunnel and in this instance I'm experiencing that through fresh asparagus, sun-dried tomatoes and lemon zest. I figure if I can't step outside and experience spring, I can whip up a batch of it in my kitchen.

When many people think of risotto they picture themselves tied to their stove for hours on end stirring and stirring and stirring... But, have no fear! It's not as difficult as they make you think it is. Sure, you need to stir when you add liquid, but it really isn't as time consuming as you may think.

When you order risotto in restaurants it usually comes smothered in Parmesan, which I never quite understood. The natural creaminess of the rice makes this dish stand on it's own, without the use of gratuitous cheese. The lemon zest adds tang and the sun-dried tomatoes an earthy taste and texture that will bring you back for more.

So, get out of your winter funk, crank your furnace up to 75, throw on your flip-flops, and experience a taste of spring!

Springtime Medley Risotto
Recipe from Jesse Miner for VegNews Magazine

6 cups vegetable stock
1 bunch asparagus, ends removed and sliced into 1/2-inch pieces
3 tablespoons extra virgin oil
3 spring onions, greens removed and diced
5 green-garlic stacks, dark green removed, and thinly sliced
1/2 teaspoon salt
1-1/2 cup Arborio rice
1/2 cup white wine
1/2 cup sun-dried tomatoes, soaked in hot water for 20 minutes, and then diced
1 meyer lemon, zested, plus 1 tablespoon juice
1/2 teaspoon freshly ground pepper

In a medium saucepan, bring the stock to boil. Add asparagus and blanch for 2 to 3 minutes, until tender and bright green. Removewith strainer, run under cold water to halt cooking, drain, and set aside. Reserve stock in pan and reduce heat to simmer.

In a medium saucepan over medium heat, heat 1 tablespoon of olive oil. Add onions, garlic, and salt and sauté for about 5 minutes,or until onions are translucent. Add the rice and stir for a few minutes to lightly toast grains. Add white wine and stir every 1 to 2 minutes until wine is completely absorbed.

Pour 1/2 cup of hot stock over rice. Stir rice every 1 to 2 minutes until stock is completely absorbed. Repeat until rice is “al dente”with a thickened sauce. This should take approximately 30 to 35 minutes.

Turn off heat and stir in remaining 2 tablespoons of olive oil, cooked asparagus pieces, sun-dried tomatoes, lemon zest and juice,and pepper. Adjust seasonings to taste and serve.

Healing Thoughts

2009-12-08T09:59:00.000-08:00

This morning while I was climbing up a hill during my 60 minute spin class I had a revelation...And I use that word loosely, "revelation" that is. There were no angels that descended from the heavens, no bright light, and certainly no dramatic interludes that one associates with them. Okay, maybe it was more of a "lightbulb" moment.

My spin instructor asked us if we knew what our purpose in life was. Actually, she more or less demanded that we think about it for four days and then during Saturday's class she wants us to write it down while she reads them aloud.

My purpose in life? In four days? You'd think that was asking a lot, I mean in the grad scheme of things, but really, it isn't. I think we all know deep inside why we're here. What makes us tick, the things that inspire, persuade and motivate us to get out of bed each and every day.

The thing about this instructor is she always manages to say the right things to get you to think...I mean really think. She constantly reminds us that we are in charge, we have the ability to make the necessary changes in life that will inevitably point us in the right direction. She's right.

She tells us that we are in exactly the right place in our lives and that when we acknowledge it, a door will open, and opportunities will arise. She's right.

In her class we're instructed to leave all negativity at the door and surround ourselves with positive affirmations. This is something I practice daily. I didn't get where I am today with my RA by being negative. I didn't give up on myself...Never give up on yourself.

Surround yourself with positive people, those that inspire, and those whom you can inspire.

Inspire others.

That was it, "inspire others." That was my "a ha moment." I realized that sharing my experience with others not only gives inspiration, it is also a form of personal therapy. It motivates me, it inspires me, and it makes me realize my potential and how much I have to give...It heals me.

Healing others helps you heal yourself.

It doesn't have to be complicated. It can be something as simple as a smile, or a "Thank You" or holding the door for someone.

Move forward in life and be the light you need to see, be your own inspiration and the rest will fall into place.

Stuffed Acorn Squash with Black Rice, Roasted Carrots, and Dried Cherries

2009-11-24T10:25:00.000-08:00

With Thanksgiving quickly knocking at our door, it's important to maintain balance in our lives. We need to remember that "The Holiday's" are not an excuse to treat our bodies any different than we would on any given day throughout the year. With that being said, there are plenty of delicious recipes available to showcase a vegan diet, without giving up the seasonal flavors.

I wanted to post a recipe that I made last year, and plan on making again this year to bring to my parent's house. Stuffed acorn squash, a staple on an autumn dinner table, filled with hearty black rice, earthy carrots, sweet dried cherries, ginger, maple syrup and cinnamon will bring warmth and comfort to your holiday meal.

A nice accompaniment would be the "Autumn Mushroom Stew with Rosemary Mashed Potatoes" along with some Corn Bread Muffins and Miso -Glazed Green Beans and Mushrooms (which I also made last year) And for a vegan pumpkin pie recipe that is absolutely delish, go here.

Yummy food aside, and more importantly, take the time to count your blessings and spend it with the people you love. It's easy to get lost in what the season has become, but remember that these times are not about acquiring "things" but more about helping others, and being grateful for what you already have. There's a lot to say about living simply, because the greatest things in life are in fact, free.

Stuffed Acorn Squash with Black Rice, Roasted Carrots, and Dried Cherries.
Serves 8
These can be made one day ahead; cover (so the rice doesn't dry out) and reheat in a 350 degree oven.
Prep tip: If you'd like additional protein, add 8 oz extra-firm tofu, drained, dried, and cubed, on top of the carrot mixture before roasting (don't stir as it will stick to the pan)

4 acorn squashes
8 tsp canola oil, divided
1 tsp sea salt, divided
2 tsp ground coriander, divided
1/2 scant tsp ground nutmeg, divided
1 lb carrots, peeled and cut into 1/2-inch dice
3/4 cup coarsely chopped pecans
1 1/2 tsp minced fresh ginger
10 large sage leaves, chopped
3/4 cup coarsely chopped dried cherries
2 Tbsp maple syrup
1 Tbsp canola oil
3/4 cup finely diced onion
1 cup Chinese black rice
1/4 tsp ground cinnamon
2 cups low-sodium vegetable broth

1. Preheat oven to 375. Cut squashes in half, lengthwise and scoop out seeds. Brush interiors with 4 tsp oil, then sprinkle with 1/2 tsp salt, black pepper to taste, 1/2 tsp coriander, and scant 1/4 tsp nutmeg. Arrange halves on a baking sheet, cut-side down. Roast 40-50 minutes on the upper middle rack, until tender when pierced.
2. Combine remaining 4 tsps oil, 1/2 tsp salt, 1 1/2 tsps coriander, and 1/4 tsp nutmeg with carrots, pecans and ginger in an 8-inch baking dish; toss to combine. Roast at 375 for 30-40 minutes on the bottom middle rack, stirring every 10 minutes. When carrots are tender, stir in chopped sage, dried cherries, and maple syrup. Roast for an additional 10 minutes, then remove from oven.
3. While veggies are roasting, place a medium saucepan over medium heat. When hot, add 1 Tbsp canola oil. Add onion and saute for 2-3 minutes, until onion begins to soften. Stir in rice and cinnamon, then add broth. Stir to combine. Bring to a boil. reduce heat to low, cover, and simmer for 30 minutes. Remove from heat and allow to rest for 10 minutes.
4. Combine rice with carrot mixture. Arrange squash halves, cut side up, on a serving platter; fill with rice mixture, pressing gently to secure.

Creamy Wild Rice Soup with Sweet Potato Croutons

2009-11-21T12:11:00.000-08:00

Yeah, I know..."Again with the Soup?"

This time of year, I just can't help myself. There's nothing better than curling up with a nice bowl of soup on a cold autumn evening. Especially one that has comforting ingredients like wild rice, sweet potatoes, coconut milk all mixed in with a nice smooth sweet curry flavor. Yum.

This recipe came from Heidi Swanson's "Super Natural Cooking." If you click on the link, you'll notice that it will take you to "Google Books" where you can view the entire book online. Huh! Who woulda' thought?

I love this book because the photography is beautiful, the recipes are simple, and it is chalk full of information on superfoods and recipes for vegan substitutions like "Egg Free Mayonaise" and "Cashew Cream." With that being said, if you can add this one to your library, you won't regret the purchase.

Creamy Wild Rice Soup with Sweet Potato Croutons
Serves 4 to 6

2 Tbsp coconut oil
1 1/2 tsp red curry paste (I use 1 tsp green curry and 1/2 tsp red chili paste)
1 large glove garlic, finely chopped
1 shallot, chopped
1 yellow onion, chopped
1 cup wild rice, rinsed
4 cups water
1 orange-fleshed sweet potato, peeled and cut into 1/4-inch dice
Fine grain sea salt
2 tsp ground turmeric
1 Tbsp natural cane sugar
1 Tbsp shoyu sauce (or gluten-free soy sauce, tamari)
1 (14-oz) can coconut milk
Squeeze of lime juice

Heat 1 Tbsp of the coconut oil in a heavy soup pot over medium-high heat, then add the curry paste (and chili paste if using), garlic, shallot, and onion and saute for 3 or 4 minutes, until the onion begins to soften. Make sure the curry paste is evenly distributed before moving on the the next step.

Stir in the wild rice and 3 sups of the water. Bring to a simmer, lower the heat a bit, and cook, covered, for about 40 mintues, or until the rice starts to soften, split and show it's fluffy insides. That being said, a surefire way to know when the rice is tender is to taste it.

Meanwhile, prepare the sweet potato croutons. Warm the remaining 1 Tbsp coconut oil in a skillet over medium-high heat, then add the cubed potatoes and a few pinches of salt. Toss to coat the potatoes, then cook a few minutes longer, until they start to get some color on the bottom. Give them another toss to brown the other side, and continue tossing every few minutes to get more color and crispiness. If the pan dries out, add a bit more oil. When the sweet potatoes are cooked throug and pleasantly crunchy, season to taste with salt, then scoop them out onto a paper towel.

When the rice is tender, stir in the turmeric, sugar, shoyu, coconut milk, the remaining 1 cup water, and 1 tsp salt. Stir, return to a simmer, and cool for another 5 minutes to meld the flavors. Remove from the heat and finish with a generous squeeze of lime juice. Season to taste.

When serving, ladle form the bottom of the pot to make sure each person gets plenty of rice, and top with a generous sprinkling of sweet potato croutons.

Q&A

2009-11-18T10:50:00.000-08:00

I am frequently asked questions by people regarding my diet, how I decided to make those changes, and how I stick with them so religiously. Interestingly enough, many of those questions come from people who although don't have RA, but have other issues that can be brought under control by a diet similar to my own.

What amazes me about this whole thing is how your body has the ability to heal itself when given the proper nutrition and care.

I received this question from a woman who was recently diagnosed with RA.

Hi Jenni,
Congrats on your success at changing your diet and getting your RA under control.
I got diagnosed this past summer so i haven't decided what to do with my diet. I am very interested in trying to make changes though. I was thinking of starting with going gluten free.
I would love to hear more about how you decided what foods to eliminate and how you've managed to stick with it. After all, the comfort foods are soooo easy to grab on days when ya feel bad.
Thanks,
Laura

Hi Laura!
It's kind of a long story, I have a blog centered around my story and the changes I have made, here is the link to "My Story"

http://thehealingplate.blogspot.com/2007/07/how-it-all- began.html

As far as starting to experiment with your own dietary changes, I suggest keeping a food journal. First, eliminate the most common "allergens" wheat, yeast, dairy, soy, eggs, as well as ALL processed foods and red meats (as they produce inflammation) and stay away from refined sugar.

Eat a completely whole foods diet including lots of [fresh] fruits, veggies, leafy greens, whole grains such as brown rice and quinoa (which is very high in protien) as well as beans, nuts (almonds and walnuts are great) and seeds. If you choose to continue to eat meat, eat lean meats such as fish and organic free-range chicken. You want to continue on this diet for at least a few weeks to get some effect of the changes.

Make sure to write down how you feel everyday and then if you want to start reintroducing some of these eliminated foods in your diet, introduce them one at a time (at least five or more days apart) and again write down how you feel on a daily basis.

The good thing about going gluten free these days is that there are OODLES of options available, much more so than when I started out 5 years ago. Also, reading your food labels is VERY important. Thankfully, over the past few years legislation has been passed requiring food companies to list these common allergens on their packaging, so you don't have to carry around a list of undecipherable words for "wheat."

Shop the periphery of the grocery store, that's where all the whole foods hang out. Avoid buying food that have more than five ingredients and make sure that those ingredients could be recognized by your great grandmother as actually being food. Stay far far away from diet soda or foods containing aspartame, that suff will kill ya!

Honestly, one of the most detrimental foods is dairy. There are a whole host of reasons why we shouldn't be eating (or drinking) the stuff, many of which goes way back to ancient chinese research. Simply put, we can't digest it and we're not meant to. Our society puts far too much emphasis on it's consumption and interestingly enough, not only are we the largest consumers of dairy, we also have the highest instance of osteoperosis. Coincidence?

Also, so you know, if you're thinking of getting tested to see if you are "allergic" to any of these foods, those tests are not always accurate. Just because you test out of an allergy doesn't mean you're not intolerant to it. Makes sense?

I know this all may seem a bit daunting at first, but for me it was worth every single bit of it. If you think about it, it's simply going back to the way we should be eating, and once you're on track you won't even think twice about any of it! In order to stay healthy you need to invest the time in yourself, and once you start doing so you will realize that it's time well spent.

One of my favorite books that I recommend reading is "Skinny Bitch" it's an easy read and it also answers some of the questions you may be having regarding why you shouldn't eat certain foods. I read it in one night, it's light, informative and entertaining. For a heavier read, check out The Blue Zone. The author travels the world to explore groups of people who live the longest and are the healthiest, his findings are interesting and support this very diet.

Please feel free to let me know if you have any more questions...I'd be happy to help!

Vita Mix; A Love Story About A Woman And Her Blender.

2009-10-26T13:40:00.000-07:00

I never thought a blender could bring this much joy to my life. That is, until, about three years ago when my husband bought me a Vita-Mix for my birthday. Some of you may be thinking, a BLENDER? For you BIRTHDAY?

Yes. A blender for my birthday.

I use it pretty much every single day to make my morning smoothie, to puree soups, make sauces, cashew cream ...The list is endless (If you really want a longer list, go here.)

I strongly believe that having nice appliances in your kitchen makes for a much more enjoyable cooking experience. The same goes for a nice set of sharp knives. Have you ever tried to dice an onion with a dull knife? Not fun.

Anyway, back to the blender. It's easy to clean, is dishwasher safe and most importantly, it has enough horsepower to effectively grind avocado pits...At 250mph. Now that's a serious blender.

Does anyone else have any kitchen appliances that they can't live without? Share them in the comments!

Healing Thoughts

2009-10-16T10:12:00.000-07:00

You can find inspiration in others, but the motivation to make that change can come only from within.

An important thought, especially when you're at a point in your life where change needs to be made, but taking that first step seems especially daunting.

I've been there. I remember sitting on the sofa, trying to figure out how I was going to get up . The joints in me knees were painful and swollen to the size of large grapefruits, my wrists and my hands were throbbing, my shoulders were not functioning, and I was stuck. At that moment I thought; "How am I going to live the rest of my life like this?"

And that was it, that was the breaking point. My inability to get off the sofa was the spark that motivated the change.

I wasn't about to give up on myself, and I didn't.

An important lesson learned: You have the power to take your life back. You have the ability to make the necessary changes in your life to live it how you want it to be lived. For me, rheumatoid arthritis was a bump in the road, but I didn't let it throw me off course. I acknowledged it, and through changes in my diet and exercise I was able to overcome it.

Ultimately what I want from this blog is to take my experience and help others find the positive inspiration that can motivate their change, provide some tried and true recipes, and hopefully get a few laughs. Remember: Laughter is a healer and we could all use a little more of it in our lives!

~jenni

Say Hello to the Soup Floozie!

2009-10-12T10:22:00.000-07:00

I'm a self-proclaimed soup floozie, and I'll say it proudly because...Well...I love soup. I walk the streets searching for the next great soup and once I find it, I tell it how much I love it, how nothing compares to it, and how it's the only soup for me...Until the next soup comes along, then I say how it's not the soup, it's me, things get awkward, we see each other every once in a while, but it's not the same, not like it was in the beginning...

I don't discriminate when it come to soup, I love creamy soups, broths, chilis, stews, chowders, bisques, hot, cold, lukewarm...I'm a equal opportunity soup lover.

The thing about soup is that it's easy to make, isn't fussy, and requires very little measuring. Plus, you can add pretty much anything to soup and it's going to taste good. It's also easy to get that down-home creamy taste and texture without adding the ingredients that clog your arteries, cause inflammation, and make you fat.

You may be asking yourself, how do you make creamy soup without cream? Well, sit back and let me tell you about the cashew, or more importantly, cashew cream because a) It's easy to make and b) acts as a healthy replacement for cream in your soups.

Cashews provide essential fatty acids, B vitamins, fiber, protein, potassium, iron, and zinc...That's right, they're good for you, and although they do contain a small percentage of saturated fat, it's a healthy fat. So, just don't go scarfing down an entire bowl of the little guys on your own and you'll be fine.

Here is a simple recipe for cashew cream that I snagged out of "Super Natural Cooking" by Heidi Swanson (GREAT book)

Cashew Cream
Makes about 2 cups.

1 1/2 cups raw cashews
1 1/2 cups water, plus more as needed
2 1/2 tsp nutritional yeast
1 1/2 tsp fine-grain sea salt
Squeeze of lemon juice

Soak the cashews in a small bowl of warm water for 20 or 30 minutes to soften them up, making a smoother, silkier cream. Drain and add the water, nutritional yeast and salt. Puree with a blender or food processor until smooth and of a cream-like consistency. (You may need to add additional water to achieve the right consistency.) Season with a squeeze of lemon juice, stir, taste, and add a bit of additional salt if needed.

If you don't believe me and want to see the awesomeness of the cashew for yourself, try this recipe from the February 2009 issue of VegNews Magazine...It'll make your toes curl.

Clam-free Chowdah!
Serves 4

2 Tbsp Earth Balance Vegan margarine
1/4 lb oyster mushrooms, chopped into 1/2 inch pieces
1/2 cup raw cashews
2 cups vegetable broth
2 cups water
1/2 cup onion, diced
1 1/2 cups cauliflower, cut into large pieces
1/4 tsp garlic, minced
3 bay leaves
1/2 tsp thyme, dried
1/4 tsp white pepper
1 tsp sea salt
1 1/2 cups potatoes, peeled and diced
1/4 tsp natural smoke flavor
1/4 tsp black pepper, freshly ground
1 tsp fresh parsley, minced

In a skillet over medium-low heat, saute 1 Tbsp margarine and oyster mushrooms for 7 mintues, set aside.

In a blender, grind the cashews to a fine powder then add 1 cup veggie broth. Blend until completely smooth.

In a large stock pot over medium-high heat, add 1 Tbsp margarine, onion, cauliflower, and garlic. Saute for 5 minutes, then add bay leaves, thyme, white pepper, remaining veggie broth, cashew mixture and salt. Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves.

Using either an immersion blender or regular blender, blend until completely smooth. Add potatoes and cook over low heat for 40 minutes. Stir in the smoke flavor and add the mushrooms. Serve hot, garnished with sprinkle of freshly ground black pepper and fresh parsley.

Stay tuned for more ways to get your soup fix!

A Big Bite of Nostalgia: Vegan Tater Tot Hotdish

2009-10-06T14:10:00.000-07:00

WARNING: THIS RECIPE (as it is written, substitutions given) IS NOT GLUTEN FREE!

First of all, you may be asking yourself, why is she posting a non-gluten free recipe on a gluten free blog ? My answer is simply that sometimes I throw caution to the wind and have a little gluten, but it has to be for the right recipe (See UPDATE at the bottom). Incidentally, it would be gluten free if I could find an acceptable substitution for ground beef that doesn't contain TVP (textured vegetable protien.) With that being said it was either the cow or the TVP, and when it comes down to that, the TVP wins...Hands down.

(I suppose if you had the time you could take a few thawed gluten free veggie burgers, run them through the food processor and cross your fingers that the end result resembles ground beef...I'll give that a try next time and let you all know how that goes. Or, you could always substitute pinto beans as well.)

On to the recipe at hand. Being from the midwest, the "Land of the Hotdish" I grew up on this stuff. LOVED, L-O-V-E-D it. There's something comforting about hotdish, something indescribable. Sure, many mock the hotdish, but you know they're all closet caserole lovers deep inside.

The classic makings of a hotdish are simple; Just throw together whatever is in a can in your cupboard at the time, mix it with ground beef or turkey and top with something crunchy and then bake it in the oven for about an hour, and *Voila!

I came up with this vegan recipe for Tater Tot Hotdish on my own, with a little consultation from my mom (the hotdish queen) on the key ingredients. The sauce that replaces the cream of mushroom soup may look familiar. It's actually the "cheese sauce" from the infamous Baked Macaroni and Cheese. Interestingly enough, it tastes completely different in this recipe, very authentic, and very creamy.

So call your Grandma, have her bring over the lime green jello with the shreded carrots (you know, the kind that looks like your fish tank froze over?) and have your mom bring a pan of "bars" (pronounced "bahrs") and enjoy this recipe the way it was meant to be enjoyed...With family and friends!

Vegan Tater Tot Hotdish

1package Boca meatless crumbles (thawed) (NOT gluten free, but dairy free)
1 package baby bella's, sliced
1/2 red onion chopped
1 package frozen mixed veggies (thawed) (I used frozen peas, carrots, and corn)
1 package frozen tater tots

Preheat oven to 350 degrees.

Saute the onions for a few minutes until nearly translucent, then add the mushrooms and cook for an additional few minutes. Combine the mushrooms, onions, Boca crumbles, and mixed veggies in a large bowl and pour in the sauce from the following recipe. Combine well. Spread mixture into a 9 x 12 casserole dish and season with salt and pepper. Add the tater tots to the top until it is mostly covered. Bake for one hour or until the tots are crispy and the sauce begins to bubble.

Sauce:
2 Tbsp + 1/3 cup Earth Balance non-hydrogenated vegan margarine
2 Tbsp shallots, peeled and chopped
1 cup red or yellow potatoes, peeled and chopped
1/4 cup carrots, peeled and chopped
1/3 cup onion, peeled and chopped
1 cup water reserved from the cooked vegetables
1/4 cup raw cashews
2 tsp sea salt
1/4 teaspoon garlic, pressed
1/4 tsp dijon mustard
1 Tbsp lemon juice, freshly squeezed
1/4 tsp black pepper
1/8 tsp cayenne

To make the sauce:
In a saucepan add shallots, potatoes, carrots, onion, and water. Bring to a boil. Cover the pan and simmer for 15 minutes, or until the veggies are very soft.

3. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened veggies and 1 cup cooking water to the blender and process until perfectly smooth.

*Fancy French words not necessary when preparing, serving or eating hotdish.

UPDATE:
I made this hotdish again and instead substituted pinto beans for the Boca crumbles, which in my opinion is just as good, and I didn't have to spend a week dealing with troublesome joints. Sometimes throwing caution to the wind just isn't worth it!

Truffled Wild Mushrooms Over Whipped White Beans

2009-03-19T06:20:00.000-07:00

Sometimes some of the best recipes can be found in those free fliers at your local grocery store. This dish is a perfect example.

I found this in the March/April 2009 Whole Foods flier and immediately thought "DAMN! That looks good..." And, as usual, I was right.

The beans are an excellent source of protein, and unless you've been living in some sort of cave, you know that mushrooms are a great immune booster, which at this time of the year, we could all use a little help in that department.

I, of course had to make a change. Instead of the fresh thyme I used fresh rosemary because I'm more of a rosemary fan, but also because I like to be difficult. There, I said it Josh. You win.

Anyway, what makes this so unique is the truffle oil. Here's your opportunity to get the truffle flavor without paying the truffle price. So, call your agent, put on your sunglasses, and enjoy this dish like the true movie star you really are!

Truffled Wild Mushrooms Over Whipped White Beans
Serves 4

2 tsp olive oil, divided
1 medium leek, white and pale green parts chopped (1/2 cup)
2 15-oz cans cannellini beans, rinsed and drained
1/2 cup low sodium vegetable broth
2 cloves garlic, minced (2 tsp)
2 tsp chopped fresh thyme (or rosemary. There I go...Being difficult again)
1 lb wild mushrooms, halved
1/4 cup chopped fresh parsley
2 tsp truffle oil

Heat 1 tsp oil in large skillet over medium heat. Add leek, and saute 2 minutes. Stir in beans, broth,garlic and thyme (or rosemary...Ahem). Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer mixture to food processor; blend until smooth. Return to skillet, cover, and keep warm.

Heat remaining 1 tsp oil in medium skillet over high heat. Add mushrooms, and saute 8 minutes, or until soft and brown. Season with salt and pepper and stir in parsley.

Spoon whipped bean mixture into shallow bowls, Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp. truffle oil, and serve.

(Gratuitous Nutritional Chart: per serving: 299 calories; 15g protein; 7g total fat (1g sat fat); 46g carb; 0mg chol; 691mg sodium; 17g fiber; 2g sugars)

Roasted Root Vegetable Enchiladas with Chipotle Cashew Cream

2009-03-12T05:35:00.000-07:00

That's right ladies and gentlemen, ENCHILADAS.

You may have been asking yourself how you could create delicious, flavorful enchiladas without the cheese, and I assure you, I had the exact same concerns before I tried this dish for myself. The sweetness of the yams, along with the spiciness of the parsnips and earthiness of the beets topped with the smoky chipotle sauce gives flavor and depth far above and beyond and traditional enchilada I've ever had.

The only problem I have with this recipe is that whenever I prepare beets for roasting, my kitchen is instantaneously transformed into what appears to be a gruesome crime scene. Therefore, if you want to minimize the mess, you can replace the beets with a can of black beans, which, in my opinion, is just as good.

Now, let' talk about this cheese sauce. Awesome. The nutritional yeast, which will add a "cheesy" flavor to the sauce is an excellent source of B vitamins and is also a complete protein, so you can feel good about eating it! This sauce is so versatile that you will find yourself making it for other dishes as well...It's just that good.

As an added bonus you can make the Cilantro-Lime Brown Rice that was featured with this recipe. Honestly, the enchiladas are usually enough for me, but if you want to impress your friends and your family, I'd throw it in. Ole!

Roasted Root Vegetable Enchiladas
Makes 10 Enchiladas
From VegNews Nov/Dec 2008 issue

2 1/2 pounds yams, parsnips, and beets, peeled and diced
1 large yellow onion
2 Tbsp olive oil
2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups Chipotle Cashew Cream (see recipe below)
10 corn tortillas
14 ounces mild green or red enchilada sauce

Preheat oven to 425 degrees, and line a sheet pan with parchment paper. In a large bowl, toss vegetables, onion, olive oil, cumin, salt and pepper.

Spread veggies evenly on prepared sheet pan. Roast for 50 minutes, or until soft and lightly browned, flipping mixture after 25 minutes.

Remove from oven, let cool for 10 minutes and in a large bowl toss roasted veggies with 1 cup of cashew cream. (It is here I add the black beans if I am using them). Turn oven down to 350.

In a shallow plate, pour roughly half the enchilada sauce. Dip a tortilla into sauce to coat each side, spread 1/4 cup of roasted veggies into the tortilla, roll up tightly, and place into a 9x13-inch glass baking dish, seam side down. Continue with remaining tortillas, fitting two rows of five enchiladas each.

Pour remaining enchilada sauce over rolled enchiladas, and drizzle with remaining 1/2 cup cashew cream. Bake uncovered for 10 minutes to heat and lightly brown the cashew cream.

Chipotle Cashew Cream
Makes 1 1/2 Cups
1 cup raw cashews
1 cup water
1 canned chipotle pepper
3 Tbsp nutritional yeast
1/2 tsp salt
1/4 tsp black pepper

In a blender puree all ingredients until smooth

Cilantro-Lime Brown Rice
Makes 5 cups

1 medium white onion, chopped
1 cup cilantro, leaves and stems, rinsed and chopped
4 cloves garlic, peeled
1 tsp salt
1/4 tsp black pepper
Zest and juice of two limes
3 cups water
1 Tbsp olive oil
2 cups long-grain brown rice

Preheat oven to 425 degrees. In a blender puree onion, cilantro, garlic, salt, pepper, lime zest and juice, and water.

In a medium saucepan over medium heat, add olive oil and rice, and lightly toast for 3-5 minutes. Stir in cilantro mixture. Cover and bring to a boil over high heat.

Once the rice boils, place saucepan into oven and bake for 50 minutes. Remove and let sit covered for 10 minutes. Remove cover and fluff rice with fork before serving.

Portobello Mushroom Benedict

2009-02-05T08:25:00.001-08:00

Brunch. For those of us that are gluten-free and vegan the word “brunch” in the conventional sense can be equated to “there’s nothing here I can eat.”

I remember most recently meeting my mother-in-law and grandmother-in-law at the local Original Pancake House for a Sunday afternoon brunch. After examining the menu and asking a few questions I discovered the only thing I could eat was a grapefruit and a cup of hot tea. Not exactly what I had in mind. I had inquired about the hash browns and after some checking the manager came over to tell me that they used “clarified butter” and that should be O.K. for people with dairy allergies. Obviously the man had no idea what he was talking about so instead of arguing with him, I opted for the grapefruit . Yay.

Thankfully, I’ve found a wonderful little location for a weekend brunch that caters to vegans and gluten free folk like me. It’s a little restaurant called Pizza Luce located on Selby Ave in St. Paul. Not only do they have delicious dishes like tofu scramble, jalapeno hash browns, and vegan sausage patties, they also have $1 mimosas and a Portobello Mushroom Benedict that I have come to absolutely love and have made myself at home.

The only thing I do differently is I leave out the English muffin. The Portobello mushroom and hash browns are more than enough to fill you up, and if you’re really hungry you can substitute a veggie patty for the muffin, placing it under the mushroom. (Excuse me while I wipe the drool off my keyboard.)

I searched for a recipe for the vegan hollandaise sauce and all I could find where recipes that used silken tofu as a base. They didn’t taste very authentic, so instead I created my own using raw cashews and it turned out fantastic.

So, here’s to brunch the way it’s supposed to be eaten! Enjoy!

Portobello Mushroom Benedict
(Serves 4)

4 large Portobello mushrooms
1 bag raw spinach
2 green onions, sliced
4 veggie gluten free veggie burgers (if desired)
1 large bag frozen hash browns
Vegan Hollandaise Sauce (recipe to follow)

Begin preparing hash browns according to the instructions on the bag.

Remove stem and gills from mushrooms, wash thoroughly. Place veggie burgers on a heated grill pan and begin to cook. This will take about 8-10 minutes if they are frozen. Meanwhile, drizzle the mushrooms with olive oil, season with salt and pepper and place on heated grill pan cooking about 5-6 minutes or until thoroughly cooked.
Place the hot mushroom on a handful of spinach leaves and cover with the veggie patty. Drizzle with hollandaise sauce and top with sliced green onion. Add hash browns to the dish, season to taste and serve!

Jenni’s Vegan Hollandaise Sauce

½ cup raw cashews
½ cup water
2 Tbsp freshly squeezed lemon juice
1 Tbsp nutritional yeast
½ tsp salt
1/8 tsp cayenne pepper
1/8 tsp turmeric
1 Tbsp canola oil or grapeseed oil

Place all ingredients into the blender except the oil. Blend until smooth. Slowly add the oil while mixing on low for about 1-2 minutes to combine thoroughly.

You may want to heat the sauce in the microwave for a short time before serving, but be careful, it will burn easily!

Spicy Tofu Lettuce Wraps

2009-01-14T10:04:00.001-08:00

Although I am not one for "New Years Resolutions" (mainly because I do not enjoy setting myself up for failure), I will support those who make them and want to try to stick with them.

With that being said, if you're one of the many people that has decided to take advantage of a new year, a fresh slate, a point for new beginnings, and made that oath to "eat healthy" have I got the recipe for you!

It's simple, fast, yummy, and most importantly; It's healthy.

Before you start, I suggest you try to drain as much water out of your tofu as possible. To do so, I cut it in slices and put the slices between a few sheets of paper towel, then I set a heavy cast iron pot on top of the tofu to press the water out. This makes it so the end product isn't watered down.

Spicy Tofu Lettuce Wraps
Makes 16 wraps
Recipe from Vegetarian Times Magazine

Filling

2 tsp vegetable or canola oil
1 medium onion, chopped (1 1/2 cups)
1 Tbs. minced fresh ginger
1 Tbs. minced lemongrass
2 cloves garlic, minced
1 lb. extra firm tofu, crumbled
1 8oz. can water chestnuts, drained and chopped
4 Tbs. low-sodium soy sauce
4Tbs. hoisin sauce
1 to 2 tsp vegetarian chile sauce, such as vegetarian sriracha
16 butter lettuce or iceberg lettuce leaves

Garnishes
1 large carrot, peeled and grated
1/2 cup chopped green onions
1/2 cup chopped fresh mint
1/2 cup finely chopped peanuts
Hoisin and chile sauces

1. To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7 to 10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to serving bowl.

2. Place lettuce leaves on platter, and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes.

Caprese Salad

2008-07-25T09:52:00.000-07:00

For those of you who would think that it's impossible to enjoy a Caprese Salad without the mozzarella, think again. I have found an excellent substitution to the "C" word in the form of a pignoli ricotta.

The recipe comes from Raw Food Real World, an excellent "uncook" book that I use ALL of the time. In fact, that's where I've been the last five or so odd months, tinkering around with my new dehydrator making things like buckwheat pizza crusts, cranberry and maple "grawnola", macadamia cheese, and my personal favorite, "Zucchini and Green Zebra Tomato Lasagne." This shit is the biz-omb. I've made this so many times that the pages for the book are splattered with pesto and tomato juice. Incidentally, this is where the recipe for the pignoli ricotta comes from.

No dehydrator necessary for this recipe, it's super easy and tastes wonderful on a warm summer's day. Serve it on a bed of greens, or just serve it plain, on a plate with a little olive oil drizzled over the top and a touch of sea salt. YUM!

Caprese Salad:

1 tomato sliced to desired thickness
basil leaves for each tomato slice
pignoli ricotta (recipe to follow)

2 cups raw pine nuts, soaked for 1 hour of more
2 Tbsp lemon juice
2 Tbsp nutritional yeast (if you don't have this, it's not a recipe breaker)
1 tsp sea salt
6 Tbsp filtered water

Place the pine nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until combined. Gradually add the water and process until the texture becomes fluffy, like ricotta.

To Serve:
Place tomato slices on plate, cover each slice with a basil leaf, add a dollop of pignoli ricotta, drizzle with olive oil and add a touch of freshly ground sea salt.

You can store the leftover ricotta in a sealed container in your refrigerator for up to a week.

(In the picture, I added a dollop of the pine nut pesto instead of the fresh basil leaves.)

Black Bean and Yam Ragout with Grilled Polenta

2008-03-01T08:37:00.000-08:00

This is the first recipe I actually created on my own. Wait, I should clarify that...This is the first recipe I created on my own after ordering it twice at The Good Earth.

With that being said, I believe that I "created" it because I didn't have a recipe to follow, and the fact that it came out to taste freaking delicious must make me some sort of culinary genius.

For the Polenta, I use Bob's Red Mill polenta mix. I love Bob's products, and you can find them at almost any grocery store, they're natural and priced right.

If you don't like polenta, you can use brown basmati rice...It's your choice, nobody is holding a gun to your head ferchrissakes.

Black Bean and Yam Ragout with Grilled Polenta

For the Ragout:
1 large onion, chopped fine
2 garlic cloves, minced
1 jalapeño pepper, chopped fine
3 tablespoons olive oil
1 1/3 cups veggie broth
1 large yam, diced into 1 inch chunks
1 14 oz can diced tomatoes, drained
2 14oz can black beans, drained and rinsed
1 tablespoon tomato paste
1 cup Orange Juice
1 tablespoon cornstarch
2 teaspoons tamari or gluten free soy sauce
One avocado, sliced
Dried hot pepper flakes

In a large deep skillet cook the onion, the garlic, and the jalapeno in the oil over moderate heat, stirring, until the onion is softened, add the yams and veggie broth, cover and cook over medium to low heat stirring occasionally, for 15 minutes, or until the yams are soft.

While the dish is simmering, prepare the polenta according to the directions, I like to add a little agave nectar while it is simmering to add a little sweetness.

Mix the corn starch and O.J. in a small bowl. Stir in the tomato paste and the O.J. mixture, along with the tomatoes, black beans and tamari into the the pan with the veggies and bring the ragout to a boil, stirring. Simmer the ragout for 2 minutes and season it with salt and pepper.

Spoon ragout over the top of the prepared polenta and garnish with sliced avocado and hot pepper flakes.

Baked Macaroni and "Cheese"

2008-02-23T17:11:00.000-08:00

Son of a bitch.

If I would have known that I could eat macaroni and "cheese" like this, I would have been vegan long ago.

This grub is so good it makes me want to cry...Or quite possibly even plummet myself to the ground in a fit of rage and throw a temper tantrum that would rival that of a three year old girl who just got her favorite toy swiped out of her sweaty palms by her bastard older brother.

It's just that good.

Not only does it taste great, but it tastes great without all the saturated fat and cholesterol of your traditional "Mac and Cheese."

For the pasta, I used my favorite "Tinkyada Brown Rice Pasta" that has a great texture and, as advertised on the package is "not mushy!"

So, if you're looking for a blast from the past, and a dish that will bring you to tears, this is your bag, baby.

[UPDATE June 13, 2010: Since I posted this recipe back in 2008, I've added a little more "cheesiness" to the dish in the form of Daiya Mozzarella style cheese. It makes it a bit more creamy, a bit more stringy, and a bit more "watch out while I slam my fist through the table in an uncontrollable spasm of delight." Yup. It's just that good.]

Baked Macaroni & "Cheese"
From the Jan/Feb 2008 issue of Veg News
Serves 6

4 quarts water
1 tablespoon sea salt
8 oz macaroni
2 Tbsp + 1/3 cup Earth Balance non-hydrogenated vegan margarine
2 Tbsp shallots, peeled and chopped
1 cup red or yellow potatoes, peeled and chopped
1/4 cup carrots, peeled and chopped
1/3 cup onion, peeled and chopped
1 cup water
1/4 cup raw cashews
2 tsp sea salt
1/4 teaspoon garlic, pressed
1/4 tsp dijon mustard
1 Tbsp lemon juice, freshly squeezed
1/4 tsp black pepper
1/8 tsp cayenne
1/4 tsp paprika

3/4 cup Mozzarella style Daiya vegan cheese (optional)

1. In a large pot, bring the water and salt to a boil. Add the macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.

2. Preheat oven to 350 degrees. In a saucepan add shallots, potatoes, carrots, onion, and water. Bring to a boil. Cover the pan and simmer for 15 minutes, or until the veggies are very soft.

3. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened veggies and 1 cup cooking water to the blender and process until perfectly smooth.

4. In a large bowl, toss the cooked pasta, blended "cheese" sauce and Daiya, if using, until completely coated. Spread mixture into a 9 x 12 casserole dish and dust with paprika. Bake for 30 minutes or until the "cheese" sauce starts to bubble and the top has turned golden brown.

Winter Squash and Wild Mushroom Soup

2008-02-11T15:15:00.001-08:00

I can't even begin to tell you how much I love this freaking soup.

I found this recipe in the December 2004 issue of Organic Style Magazine...which consequently is no longer in print...But don't let that sway you from making this soup! It's excellent, damnit!

When you make this, choose wild mushrooms-chanterelle, black trumpet, hen-of-the-woods, shitake, oyster, or cremini-that are moist to the touch, with no shriveled, dried edges, bruises, or spots...There's nothing worse than a shriveled beaten mushroom.

If you don't want the trouble of peeling and cutting hard squash you can instead substitute diced carrots or parsnips, but I say grow a pair and cut the damn squash...It's what makes this recipe.

Also, I use Bionature Gluten Free Pasta. Keep in mind that it only asks for one cup pasta, and please only use one cup...Otherwise when you refrigerate the leftovers (if there are any leftovers, oink) the pasta will soak up all the juice and you'll have nothing but gigantic soggy pasta, and you don't want that...Unless of course you like gigantic soggy pasta, then I would suggest visiting a good therapist, there are 12 steps for people like you.

Winter Squash and Wild Mushroom Soup
Serves 4 to 6

8 cups veggie broth
1/2 oz dried porcini or morel mushrooms
1 cup peeled and diced butternut squash
1 bay leaf
3 Tbsp olive oil
1 cup sliced red onion
1 pound assorted wild mushrooms, tough stems removed, cleaned and sliced
1 cup small gluten free pasta
Kosher salt and freshly ground black pepper to taste
1/4 cup chopped flat-leaf parsley

Heat broth in a large stockpot. Place the dried mushrooms in a small bowl; pour 1 cup hot broth over mushrooms; let soak 20 minutes. Strain through a coffee filter or paper towel. Add mushroom liquid to broth. Rinse mushrooms and dice; set aside.

Add squash and bay leaf to broth. Bring to a boil; reduce heat and let simmer.

Meanwhile, heat oil in a large skillet over medium heat. Saute onions 5-8 minutes, until soft. Add all mushrooms and saute until soft and lightly browned, about 10 minutes, adding a little broth if they become too dry. Transfer to stockpot. Add pasta and cook until pasta is done and squash is tender, 5-8 minutes. Season to taste with salt and pepper. Ladle soup into bowls and top with parsley.

Black Bean Tostadas with Cilantro Coconut Rice

2008-02-04T09:30:00.000-08:00

This recipe is so easy to make my six year old nephew could throw this together blind folded, gagged, and with one arm tied behind his back. With that being said, if you can't somewhat successfully prepare this dish there is something wrong with you and you should ask yourself how you can make it through the day.

I had a dish similar to this at a local Mexican restaurant. I was unable to use the sour cream, and had them hold the cheese, but when I made this at home I was able to throw on some Tofutii "Sour Supreme" which does add more than just leaving it out. You can use soy cheese, but be careful which brand you use as some brands include casein, which is a milk protein. Personally, I'm not a fan of soy cheese and think that the sliced avocados on top more than make up for it.

Also, when I made this I just used plain brown basmati rice, because I didn't want to fuss and I just wanted to make a simple, easy dinner. However, if you have time I will include a recipe for Cilantro Coconut Rice that I think would go great with this.

Oh, and do yourself a favor and make (or buy) some fresh salsa for this. If I catch anyone using "Pace" or anything like "Pace" I will drag them out into the street and shoot them. O.K., maybe not...But I will be extremely disappointed. I bought the salsa I used from the deli at Whole Foods, but I'll include a simple recipe for those of you who would like to make one.

Black Bean Tostadas

2 cans black beans
6 plain corn tostadas (found in the Mexican section of your grocery store)
Tofutti Sour Supreme
Fresh salsa
One avocado, sliced

Drain the black beans of their liquid and place in a small saucepan on the stove. Heat on medium heat for about 10 minutes, or until warm.

Spread Sour Supreme evenly on tostadas, cover with black beans, sliced avocado, salsa and another dollop of Sour Supreme. Serve with rice.

Quick and Easy Salsa

4 lg. ripe plum tomatoes
1/4 c. chopped scallions
1/4 c. chopped cilantro
1 tbsp. fresh oregano
2 cloves garlic, minced
1 tsp. minced jalapeno pepper, or to taste
2 tsp. fresh lime juice
Salt & freshly ground black pepper to taste

Cut the tomatoes in half lengthwise and remove the seeds. Cut the halves into 1/4" and dice. Place in a medium size bowl. Add the remaining ingredients to the bowl. Let sit, loosely covered, at room temperature for the flavors to blend. Serve immediately or refrigerate and serve within 4 hours.

Cilantro Coconut Rice

3 cups basmati rice
3/4 cup sweetened, flaked coconut
1 Tbsp finely chopped peeled fresh ginger
1 Tbsp finely chopped fresh jalapeno
3 Tbsp Canola oil
4 cups water
1 tsp salt
2 cups packed fresh cilantro
4 scallions, chopped

Put oven rack in middle position and preheat oven to 350.

Wash rice in cold water until water is almost clear. Soak rice in cold water 30 minutes, then strain well.

Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.

Cook ginger and jalapeno in 1 Tbsp oil in a 4 quart heavy pot over moderate heat, stirring until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 tsp salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.

Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to large bowl.

While rice cooks, pulse together coconut, cilantro, scallions and remaining 2 Tbsp oil and 1/2 tsp salt in a food processor until finely chopped.

Add cilantro mixture to cooked rice and stir gently until combined well.

Makes 10 servings.

Stop Mocking Me, Chickpea Salad

2008-01-30T07:30:00.000-08:00

I've seen variations of this salad marketed as "Mock Tuna Salad" and "Mock Chicken Salad." Why do people feel it necessary to associate a perfectly good food with that of other foods?

Who knows, maybe they feel that they are getting more if they are eating tuna and/or chicken. I say those people are crazy.

The chickpea is a good source of protein and iron, and an excellent source of fiber. Plus is has no cholesterol so it won't clog your arteries.

Now, on to the Vegenaise.

I love Vegenaise, and if I were stranded on an island and I could choose one thing to bring with me I would honestly have a hard time deciding between chapstick and Vegenaise. And the more I think about it the more I think that the grapeseed oil in Vegenaise could double as chapstick...So there you have it.

And just when you thought this salad couldn't get any better, don't forget about the flax seed oil. This is not necessary for the salad to taste good, it just adds some healthy Omega 3 oils that are known to help reduce inflammation. So if you have some, add it, if not then it's not a recipe breaker.

Once again, I have to say that when I make this, I usually turn it into a hodgepodge of ingredients, and I don't really measure anything. I'll stick to the basics, and know that if you don't like sweet pickles you can use celery, or if you don't like mustard, you can leave it out, if you want more Vegenaise then add it, because ultimately it's up to you. So quit pouting and make this however you want to.

You can serve this on top of fresh spinach with sliced avocado, or you can put it on a piece of gluten free toasted bread or crackers...Whatever blows your skirt up.

Stop Mocking Me Chichpea Salad

1 15 oz can Garbanzo Beans (Chickpeas)
1/4 cup Vegenaise
1/4 cup sweet pickles, finely chopped
2 Tbsp red onion finely chopped
1 Tbsp dijon mustard
1 tsp. flax seed oil
salt to taste
pepper to taste

In a medium sized bowl, mash the chickpeas with a fork or potato masher until most of the beans are mashed.

Combine everything else and mix well with a fork.

Season to taste.

SEAFOOD GUMBO, BITCHES!!

2008-01-21T15:16:00.000-08:00

That's right...SEAFOOD GUMBO. (Gasps from concerned "Vegans" abound).

I'll be the first to admit that every once in a while I like me some seafood. So sue me. And when I saw a picture of this recipe on the cover of "At Home With Kowalski's" I knew that this would be a perfect opportunity to have an affair with an old friend.

So, Seafood and I got down and dirty and created an unforgettable gumbo that was well worth the risk of jeopardizing my veganhood, as it was.

Just so ya'll know, I had to replace some butter with Earth Balance vegan margarine, and some "Wondra flour" (whatever the hell that is) with garbanzo fava flour and arrowroot because, well, I'm not THAT dirty.

Half way into making this dish I decided that "Chef Jeff" (the creator of this recipe) is a complete wussbag, so I added in some cayenne pepper to make this a little more hot...Cuz seafood and I like it hot, damnit.

I also replaced the recommended "Paul Prudhomme's Seafood Magic Seasoning Blend" with "Old Bay Seasoning" because I like to slum it a little.

Now, seeing as I have no need to scarf down two pounds of seafood in any measurable amount of time, I halved this recipe...O.K., that and the thought of 24 ounces of clam juice made me gag...Seriously...No two people need to consume 24 ounces of clam juice in a 48 hour period. Unless there is a bet involving a substantial amount of money, then I say knock yourself out.

With that being said, if I were feeding more than two I would suck it up, take the risk of clam juicing nightmares and buy the damn juice. I'm just not quite ready for such a big step, and Seafood understood..Because like we all learned in Seventh Grade health class, and from the Lifetime network, "No means No."

So, enjoy it while it lasts, because these are few and far between.

Jenni's Naughty Seafood Gumbo

4Tbsp Earth Balance Vegan Margarine
1 cup diced green bell pepper
1 cup diced sweet onion
1 cup diced celery
1 (14.5 oz) can diced tomatoes
1/4 cup Garbanzo Fava Flour
1/2 tsp Arrowroot
2 (12 oz jars) clam juice
1 lb raw shrimp, peeled and deveined
1 lb raw sea scallops
2 Tbsp Old Bay Seasoning
1/4 tsp Cayenne Pepper (Or more if you're not a total wuss)
2 Cups Basmati Rice (Cook rice according to package)
~snipped Italian parsley

In large skillet over medium heat, melt the Earth Balance; saute peppers, onion and celery until translucent (about 5 minutes).

In small bowl, combine tomatoes, flour, and arrowroot; stir into pan vegetables over low heat (6-8 minutes). Add clam juice, a little at a time, stirring constantly. Simmer 30 minutes, stirring every five minutes.

Add shrimp, scallops, Old Bay, and cayenne, continue cooking until seafood is fully cooked (10-12 minutes).

To Serve: Divide gumbo among each of eight soup bowls; place ladle of rice in center of gumbo, garnish with parsley.

Serves 8...or four really hungry SOB's

Shut the F#!* UP! Chocolate Chip Cookies

2008-01-14T18:12:00.000-08:00

There is a reason why I call these "Shut the F--- UP! Chocolate Chip Cookies." Not only because I sometimes tend to swear like truck driver, but my friends and family swear like a truck driver when they bite into these, mostly saying things like "Shut the f--- UP! These are gluten free AND vegan?"

Yes, my friends, these cookies are not only gluten free, but they are also vegan. God bless them.

Over the past year I have been doing quite a bit of gluten free vegan baking and I think I finally have it down. I make everything from sweet breads, to cookies, to cupcakes. I've found that I love baking and most of all I love baking for my friends, some of whom are gluten free and others who just like to pig out on tasty treats.

Keep in mind that I only use evaporated cane juice instead of refined sugar. Refined sugar is for the birds and I refuse to use it in any of my baking. You can get evaporated cane juice which is just organic sugar at your local natural foods store, or market, as well as organic brown sugar.

Also, the unsweetened applesauce is in replace of the egg. A general rule of thumb in vegan baking is that you can replace three tablespoons of unsweetened applesauce (or any other fruit or veggie puree) per one egg in any recipe. All eggs do is add unnecessary cholesterol, and help bind and add moisture, and binding and adding moisture is exactly what the applesauce will do for you. So get rid of the eggs, and the cholesterol ferchirstakes.

Now go and enjoy these freaking great treats! Bake them for your friends, bake them for your family, or screw em all and hoard them for yourself!

Ingredients:
2 1/4 cups Garbanzo Fava Flour*
1/2 tsp Xanthan Gum
2 Tablespoons Arrowroot
1 tsp baking soda
1 tsp salt
1 cup canola oil
3/4 cup evaporated cane juice (Organic Sugar)
3/4 cup organic brown sugar
1 tsp pure vanilla extract**
6 Tablespoons unsweetened applesauce
1 10oz package gluten free dairy free chocolate chips***

Directions:

Preheat the oven to 375 degrees

Sift flour, baking soda, xanthan gum, arrowroot and salt into small bowl.

In large bowl mix together canola oil, sugar, brown sugar, vanilla and applesauce. Mix until smooth. Add in the flour mixture and beat until smooth. Fold in chocolate chips.

Drop by rounded spoonfuls onto ungreased baking sheets and bake 10-12 minutes of until golden brown. Wait two minutes and move to wire rack to cool.

*Garbanzo Fava Flour can be found in the "Natural Baking Section" of your local Whole Foods or Natural Food Store. And it MUST be Garbanzo Fava...I've tried another "All purpose gluten free" flour mixture and the cookies turned out like flat cardboard frisbees...It was a nightmare...Seriously. I sat there literally sobbing while scraping the charred mess of my cookie sheet. It was pathetic.
Anyway, "Bob's Red Mill" makes one that most natural stores should carry.

** Make sure your vanilla extract is "PURE VANILLA EXTRACT" The fake stuff has wheat added to it therefore making it non gluten free. Which is what we are trying to avoid here.

***You can also find these little wonders at your local natural food stores. Here's an example of a company that makes them.

Stay tuned for my all time famous "Kiss My Ass Chocolate Cherry Cream Gluten Free Vegan Cupcakes." Partially thanks to my favorite new book "Vegan Cupcakes Take Over the World, who not only inspired these hunks of heaven, but also gave me many more ideas to add another 10 pounds to my ass. Here's a preview for ya'll to drool over...

Veggie Cassoulet

2008-01-10T09:56:00.001-08:00

My friend Anna made this dish for me when she had me over for lunch a few weeks ago and since then, I have prepared this twice! With that being said, I didn't take the above picture because I ate it too fast to be able to take one...OINK...Instead, I snaked the above photo from Epicurious, where incidentally this delicious recipe came from.

Veggie Cassoulet

Makes four servings

2 Tbsp olive oil
2 zucchini, chopped
2 celery stalks
1 onion, chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 cloves garlic, pressed
1 can (14 oz) diced tomatoes, drained
3 cups drained canellini beans, liquid reserved
4 sprigs fresh thyme
2 dried bay leaves
4 slices gluten free toast (I used Genuine Bavarian Gluten Free Whole Grain Bread that can be found at your local Whole Foods or Natural Food Store)

*I also added one package of shitake mushrooms, some fresh chopped sage, and for the tomatoes I choose a can that also included chiles for a little kick!

Heat oven to 400 degrees F. Heat oil in a large skillet over medium heat. Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes. Four minutes into it add the shitake mushrooms. After veggies are soft, mix in garlic and cook, stirring, another minute. Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme, sage and bay leaves in a 2qt baking dish. Bake until golden brown, about 30 minutes. Remove bay leaves and serve warm with toast on the side.

Thai Pumpkin and Coconut Soup

2007-12-11T16:39:00.000-08:00

I have come to the realization that if you're vegan and don't like Asian foods such as Chinese and Thai food, you're pretty much screwed.

Thankfully, I love them, and here is a great recipe to try if you do too!

I found this recipe in a book that I received from Danika's mom (who by the way is one of the most genuinely sweetest people on this planet, who has an awesome store and is opening up another one soon!).

Anyway, I put a little twist on it by adding shitake mushrooms, because...well...I think they're fantastic, and they go great with anything Thai, so if you don't like them just leave them out and shut up already!

Also, I didn't much feel like carving up a pumpkin so instead I used yams, which did the trick just fine, but if you feel like immersing yourself armpit deep in pumpkin guts feel free, the choice is yours...

Speaking of freedom of choice I also added more dried chili flakes...mainly because I like to torture myself, but also because I like things spicy.

Thai Pumpkin and Coconut Soup
(Serves Four)

6 oz rice noodles
1 1/2 lb pumpkin (or three large yams or sweet potatoes), peeled and cut into bite-sized chunks
4 Tbsp olive oil
sea salt and freshly ground black pepper
1/2 tsp dried chili flakes
14 oz canned unsweetened coconut milk
1/2 cup coconut cream
15 oz veggie stock
2 Tbsp light wheat-free tamari (or for those not gluten free soy sauce)
2 tsp brown sugar
1 cup bean sprouts
2 good sized carrots, cut thinly in strips
1 package shitake mushrooms
large handful of cilantro, roughly chopped

Preheat the oven to 425 degrees. Prepare the rice noodles according to the instructions on the packet. Put the pumpkin chunks into a roasting dish or on a cookie sheet and drizzle with olive oil. Season with salt and pepper and roast for 40 minutes or until tender.

While the pumpkin is roasting, heat about one Tbsp olive oil in a stock pot. Add the chili flakes and shitake mushrooms and saute them over moderate heat for about 2 minutes or until mushrooms are soft. Add the coconut milk, coconut cream, veggie stock, and simmer, gently, stirring until the cream has dissolved. Stir in the tamari and sugar. Season well with salt and pepper. Mix in the bean sprouts and carrots and simmer for an additional minute. Add the rice noodles and warm through.

Divide the chunks of pumpkin among four warm serving bowls and pour the soup over them. Liberally scatter the cilantro over the top, and serve!

Autumn Mushroom Stew with Rosemary Mashed Potatoes

2007-11-16T09:59:00.000-08:00

First of all, Yum.

Secondly, if you were to host a vegan Thanksgiving dinner, this would be an excellent replacement for the turkey.

The portobellos, shitake, porcini, and button mushrooms along with the fresh rosemary and thyme give this dish an earthy flavor that screams "PERFECT FALL MEAL!" Unless of course you don't like mushrooms...then you will hate this dish.

I found this recipe in Natural Home magazine and had to doctor it up a bit to make it vegan, by simply substituting soy milk for cream in the potatoes and Earth Balance for butter, which didn't compromise anything at all regarding flavor or texture.

*As a note, I noticed that when I made the "Mushroom Stock" which was supposed to give 2 cups stock, I only got about 1/2 a cup. I just made up the remaining amount with the vegetable broth and mixed that in with the stew...but if you do this, make sure to puree the cooked mushrooms and add it to the stew for thickness.

Autumn Mushroom Stew

1/4 cup olive oil
1 large onion, chopped fine
1 tsp fresh rosemary
1 tsp fresh thyme
1/2 lb portobellos (about 2 large portobellos, gills removed)
1/2 lb shitake mushrooms, or other wild mushrooms roughly chopped into 1-inch pieces
14 ounces white mushrooms
3 cloves pressed garlic
2 Tbs. tomato paste
2 cups Mushroom Stock (see following recipe)
1 tsp balsamic vinegar
2 Tbsp Earth Balance
2 Tbsp fresh parsley
Salt and freshly ground pepper to taste

1. Heat oil in a large skillet over medium heat. Add onion, rosemary and thyme and cook, covered, about 10-15 minutes over medium-low heat until soft and golden brown.

2. Add portobellos, shitake, and white mushrooms; cover and cook 10 minutes until soft.

3. Push mushrooms and onions to the side and add the garlic and cook about 1 minute or until it just releases its fragrance.

4. Add tomato paste, mushroom stock, vinegar, pureed mushrooms from stock and Earth Balance. Simmer 5-10 minutes.

5. Add parsley, salt and pepper and additional vinegar or herbs to taste. Serve over Rosemary Mashed Potatoes.

Mushroom Stock

2 3/4 cups vegetable broth
1/2 (about 1/2 oz) cup dried porcini or chanterelle mushrooms
2 Tbsp olive oil
8 oz white mushrooms, chopped
2 Tbsp tomato paste
2 tsp dried thyme
1 cup dry white wine
2 Tbsp garbanzo fava flour (or rice flour), for thickener
1 tsp balsamic vinegar

1. Heat vegetable broth in saucepan until hot. Add dried porcini mushrooms and remove from heat. Set aside at least 30 minutes, until plump.

2. Heat olive oil in skillet, add white mushrooms and cook 5 minutes. Add tomato paste, thyme, wine and plumped porcinis. Bring to a simmer.

3. Sprinkle in flour, increase heat to high and cook uncovered about 5 minutes or until thickened, stirring often.

4. Add balsamic vinegar and simmer 10 minutes. Pour into a colander and press mushrooms to extract juice. *You should have about 2 cups of mushroom stock.

5. Puree the cooked mushrooms to add to the stew for thickness.

Rosemary Mashed Potatoes

2 1/2 lbs Yukon gold potatoes (about 6 large potatoes)
2 Tbsp Earth Balance, or more to taste
2 Tbsp olive oil, or more to taste
1/2 cup soy milk
2 tsp fresh rosemary, chopped
salt and pepper to taste

1. Peel potatoes and place them in large pot with cold water to cover. Bring to a boil, 20 to 40 minutes, or until tender. Drain, cover and keep warm.

2. Add Earth Balance, olive oil, soy milk, rosemary, salt and pepper and mash with a potato masher or fork until smashed, but not perfectly smooth. Add more butter, olive oil, or soy milk to taste.

3. To serve, place potatoes on plates, top with mushroom stew and garnish with rosemary or thyme.

Stinky Pants Chili and Gluten Free Vegan Jalapeno Corn Bread

2007-11-05T07:14:00.000-08:00

There is a reason I call this chili "Stinky Pants." And I'm sure it needs no further explanation. Therefore, due to the excess of beans, if you have some Beno on hand, you may want to add a few drops...Or half the bottle...Depending on your reaction to gaseous foods.

I also must apologize in advance, when I make Chili I rarely measure anything, therefore the following ingredients are an estimate, you can always add more or less to your taste, and omit or add any vegetable to your liking.

The corn bread is an absolute must here. I've done a lot of experimenting with gluten-free vegan baking and I think I finally have it down to a science. This bread is great, soft and fluffy with a nice crumb that will surely fool any of your gluten eating friends and family.

Stinky Pants Chili
2 small or one large can pinto beans, drained
1 can black beans, drained
1 jalapeno chile, diced
1 quart vegetable stock
2 tbsp olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 can sweet corn, drained
1 yellow squash, halved and cut into chunks
1 zucchini squash, halved and cut into chunks
1 Tablespoon chili powder
2 tsp. ground cumin
2 teaspoons sweet Hungarian paprika
1/2 tsp. dried oregano
Pinch of cayenne pepper, or to taste
3 cloves garlic, pressed
1 can (16 oz) chopped tomatoes in juice
1/4 cup tomato paste
1 1/2 teaspoons tamari or soy sauce
Salt and pepper to taste
3 Tablespoons Agave Nectar or Honey
6 Squares dark vegan chocolate from choc late bar.

Heat the olive oil in the stock pot, add the onions and saute until they start to soften, 3-4 minutes. Stir in the bell peppers, squash, zucchini and jalapeno and saute for another 2 minutes, the add the chili powder, cumin, paprika, oregano, and cayenne and cook stirring constantly for a few minutes until well blended. Add the garlic and saute for another 30 seconds. Add the beans and mix thoroughly.

Pour the vegetable stock into the mixture, stir, and bring to a boil.

Add the tomatoes, corn, tomato paste, tamari, salt, pepper, chocolate, and Agave nectar and simmer, partially covered until the seasonings are well blended, about 30 minutes.

(If you can make this chili the night before and let it sit overnight, even better!)

Gluten Free Vegan Jalapeno Corn Bread

6 Tablespoons apple sauce
1 cup garbanzo/fava bean flour
1 1/2 Tablespoons arrowroot
1/4 tsp. xanthan gum
1 cup cornmeal
1/2 cup sugar
4 tsp. baking powder
3/4 tsp salt
1 cup soymilk
1/4 cup canola oil
1 jalapeno pepper

Preheat oven to 425 degrees

Oil 8 inch square baking dish with canola oil and a paper towel

In a medium bowl whisk together the flour, arrowroot, xanthan gum, cornmeal, sugar, baking powder and salt until well combined.

Add the applesauce, soymilk, and canola oil to the flour mixture.

Beat just until smooth and stir in the jalapeno.

Turn into the prepared baking dish. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

Cool for at least 25 minutes and serve!

A few tips for Gluten Free Vegan Baking:

*You can substitute 3 Tbsp of Apple Sauce to replace 1 egg.

*Garbanzo/Fava Bean Flour from Bob's Red Mill along with the appropriate mixtures of Arrowroot and Xanthan Gum is the best substitute for flour in gluten-free baking.

*You can substitute Soy or Rice Milk part for part in replace of cows milk in any recipe.

These are just a few tips I have found that work in gluten free vegan baking, more to come when I post my fabulous Cupcakes!

Kick-Ass Corn Salad

2007-09-11T06:11:00.000-07:00

First of all, I relize that I will not win any food photography awards with this horrible picture taken from my camera phone, but the computer that I download my pictures from my digital camera to is on the fritz, therefore, this is what you get.

I got this recipe from my mother in law who got it from Real Simple Magazine a few years ago, and to tell you the truth, I don't remember the actual name since I now just make it from memory instead of looking at the recipe. Therefore, I have appropriately named it "Kick-Ass Corn Salad."

This salad is perfect this time of year as the sweet corn is just right, therefore it is your PERFECT farmers market salad with the cherry tomatoes, cilantro, corn, red onion, limes and avocado, and it goes perfect as a side for your veggie burgers or even veggie tacos!

(By the way, I suggest using REAL sweet corn FROM THE COB in this salad. Canned corn and frozen corn don't do it justice. You can prepare the corn on the cob by boiling it in water for a few minutes and removing the kernels from the cob with a serrated knife. I use about six cobs in this recipe)

Kick-Ass Corn Salad

2 cups Corn (I use about 6 cobs which is a little more than that)
1 Pint Cherry Tomatoes, halved
The juice of one lime
1 avocado, peeled, seeded and diced
1/4 cup chopped cilantro
1/2 cup finely diced red onion
2 Tbsp olive oil
Freshly ground sea salt to taste
Freshly ground pepper to taste

Mix all ingredients in large bowl. If it's going to be awhile before serving, add the avocados right before you serve to preserve their color.

The good thing about this recipe is you can taste as you go and add more or less of each ingredient to your liking!

Spicy Peanut Stew with Cool Cucumber Sauce

2007-08-26T17:03:00.000-07:00

As I’m sitting here, tummy full from eating this fabulous dish, I realize that I couldn’t even wait for it to digest before I shared this awesome recipe…That’s how good it is! (Incidentally my “Awesome Recipe Gage” is also Josh. Not only was he a member of the “Clean Plate Club”, I think he may have gone as far as to actually lick the entire plate clean before placing it in the dishwasher.) With that being said, if you are going to make anything I have posted on here so far, MAKE THIS! (Unless of course you are allergic to peanuts, then you will probably die)

I found this recipe in the May/June 2007 issue of Vegetarian Times magazine, which by the way is an excellent magazine for those who are looking for tasty, healthy recipes. Each recipe is clearly labeled either “vegan” or “vegetarian.” However, my only gripe is that some of the vegetarian recipes could be made vegan with a few simple substitutions like soy milk for regular milk, or vegan margarine for butter. So, if you are vegan and see a recipe you like, don’t discount it completely, look to see if an ingredient can be substituted without compromising the integrity of the dish!

Anyway, the Spicy Peanut Stew with Cool Cucumber Sauce is an African dish. According to the article, “The basis of all African meals is a soupy stew served with a starch…This West African Version gets its distinctive taste from creamy peanut butter and chili-laced chopped tomatoes.”

Spicy Peanut Stew

2 Tbs. olive oil
1 medium Onion, diced (about 1 cup)
1 celery stalk, chopped (about ½ cup)
1 Tbs. grated fresh ginger
2 cloves garlic, minced
1 medium sweet potato, peeled and cut into 1-inch chunks (about 2 cups)
1 14.5-oz. can diced tomatoes with chilies
1 lb butternut or acorn squash, cut into 1-inch chunks (about 2 cups)
½ lb cauliflower florets (about 4 cups)
¼ cup creamy peanut butter
6 cups cooked brown rice (I used basmati rice)
1 head watercress, stems removed

1. Heat oil in large pot over medium-low heat. Add onion and celery and cook 5 minutes, or until onion is translucent, stirring occasionally. Stir in ginger and garlic, and cook 5 minutes more, or until vegetables are soft.
2. Add potato and tomatoes. Increase heat to medium and cook 5 minutes, or until sauce is thickened, stirring occasionally.
3. Stir in 2 cups water, and season with salt and pepper. Simmer partially covered, 10 minutes. Add squash and cauliflower, and cook 15 minutes more, or until vegetables are tender.
4. Whisk together peanut butter and ½ cup warm water in a small bowl. Add to stew and cook 4 minutes, or until thickened, stirring constantly. Spoon over rice, and top with watercress.

Cool Cucumber Sauce

½ cup chopped roasted peanuts
½ cucumber, peeled, seeded and diced (about ½ cup)
¼ cup chopped cilantro
1 jalapeno pepper, stemmed, seeded and minced
2 Tbs. lime juice
1Tbs. grated fresh ginger
½ tsp. salt

Toss together all ingredients in small bowl. Serve as a garnish on top of the Spicy Peanut Stew.

Waffles: Not Just For Belgians Anymore

2007-08-17T15:21:00.001-07:00

I love me some waffles in the morning. However, I never take the time to actually get out that waffle maker I got from my mother-in-law's cat for Christmas, and thankfully, I don't have to!

"Van's All Natural" makes a kick- ass gluten-free, yeast free, vegan waffle that you can just throw in the toaster. Sound too good to be true? Well, it's not. My husband who is neither gluten free nor vegan loves these and actually prefers them over any other standard waffle. Infact, these waffles make your everyday "Eggos" taste like cardboard frisbies.

Our favorite is the "Buckwheat with Raspberries and Blueberries>" They have so much flavor and are sweet enough that you don't have to add syrup!

Instead of butter (obviously) I drizzle a little flax seed oil over the top which gives them a nutty taste and provides the essential Omega 3, 6, and 9 fatty acids that are essential in maintaining optimum health for not only your cardiovascular system, but your immune system, circulatory system, reproductive system, nervous system, as well as your joints.

So go make yourself some yummy toaster waffles for breakfast this weekend. You can find Vans waffles in the freezer section of any respectable grocery store, and if your local market doesn't carry them, then ask them too! They're well worth it!

Pesto Anyone?

2007-08-10T14:03:00.000-07:00

So, being a gluten-free vegan one might think that pasta or anything Italian is completely out of my diet.

Wrong.

There are so many new products out there that can take the place of conventional pasta. As a matter of fact, bionaturae makes a great organic gluten free pasta made of rice flour, rice starch, potato starch and soy flour.

My favorite dish is to make this pasta with my homemade Pistachio Pesto. The good thing about pesto is you can make it in large batches, spoon it into ice-cube trays and then just thaw them out when you need them!

Pistachio Pesto
2 cups packed basil leaves
1/2 cup shelled pistachios
2 cloves pressed garlic
1/4 cup plus 2 tbsp extra virgin olive oil
1 teaspoon sea salt (unless the pistachios are salted, then you can use less)
Pinch of freshly ground black pepper

Place all ingredients in a food processor and blend until combined.

Prepare the pasta, drain and place in a fry pan with some olive oil. Spoon as much pesto in the fry pan with the pasta as desired, sautee on medium to low heat until the pasta is covered in pesto.

You can also use the pesto in other ways. Like, try mixing it with Vegenaise and use it as a spread for your wraps or veggie burgers! YUM!

Got Soy?

2007-07-30T06:21:00.000-07:00

Did you know that as we age, we loose the enzymes to digest milk? Did you also know that we are the only mammal that drinks milk from another mammal? Do we REALLY need to be drinking milk?

The bulk of our immune system is located in our digestive tract. When you lack enzymes to digest certain foods those foods sit and ferment in your stomach and intestines which signals your immune system to go to work. Depending on whom you are, this can go a few different ways. It can cause an upset stomach for our friends who are lactose intolerant, or it can cause an attack on our body in other areas. Autoimmune diseases such as R.A., lupus, scleroderma, and even Multiple Sclerosis are being linked towards certain food intolerances, and dairy is one of those foods that are being singled out.

Got Milk? Sound familiar? It’s an advertising campaign paid for by milk producers and dairy processors in an effort to get us to consume more. After all, who doesn’t want to see Tiger Woods and Christie Brinkley with a milk moustache…I mean really!

What they don’t tell you is that although milk from a mother is a necessity as an infant, there are many other more healthy ways to get your calcium besides from another animal.

Take for instance Chocolate Soy milk. I don’t care who you are, if you don’t like Silk, Chocolate Soy Milk there is something wrong with you and I can’t help you.

What about regular soy milk? Yes, there is definitely a difference, but try it first in a smoothie, or on top of your morning cereal. When I first tried it I wasn’t so sure, being used to drinking milk it was a definite change, but now, I prefer it. Not only is it cholesterol free, but it actually has MORE calcium than that of milk!

Out on the whole soy milk thing? The following whole foods also contain calcium;
Spinach
Turnip Greens
Mustard Greens
Carrots
Broccoli
Tofu
Almonds
Raisins
Figs
Dates
Oranges

*Oprah’s Chocolate Soy Fruity Smoothie!
½ Banana
A hand full of halved Strawberries
1 Cup Silk Chocolate Soy Milk

Put all ingredients in a blender, add about a half a pint glass full of ice and blend.

*Although, I had been making this smoothie long before I caught Oprah making it on her show, I thought “Oprah’s Chocolate Soy Fruity Smoothie” looked MUCH more credible than “Jenni’s Chocolate Soy Fruity Smoothie!”

Enjoy!

Beet; Misunderstood.

2007-07-26T17:19:00.000-07:00

Beets have been given a bad rap. (Ahem...GSR? You know who I'm referring to...right?) Usually thrown carelessly on a vegetable tray, left to fend for themselves, beets have rarely been given the benefit of the doubt. With their earthy flavor, and deep red color, they make a great addition to any meal. Beets can be grated raw over a salad, or cooked and made into soup, eaten as a side, or sliced cooked on a salad, which incidentally is the way I like them the best.

Beets are rich in folate, a water-soluble “B” vitamin that helps produce and maintain new cells and has been known to help prevent changes to DNA that may lead to cancer. Beets are also a good source of manganese, potassium, fiber, vitamin C, magnesium, iron, copper, and phosphorus. So, when your mom used to urge you to “eat your beets!” she knew what she was talking about. Always listen to your mother.

Usually, I buy my beets at the market and cook them at home. I clean them and place them in a covered casserole dish with about ¼ cup water (just to cover the bottom of the dish) and microwave them for between 12-15 minutes. Always leave the skins on while cooking beets, it helps keep the nutrients inside as well as the beautiful red color.

My favorite way to serve beets is usually with a nice fresh herb salad…Earthbound Farms prepares a great pre-washed mix. Toss the salad and beets along with some chunks of avocado, red onion, walnuts and the following dressing that will help bring out the flavors of this colorful salad. You can also add fresh pears, or you can sauté them in a little oil and let them caramelize and add them to the salad as a sweet kick!

“Creamy” Mustard Vinaigrette

½ cup Champagne Vinegar
1 tablespoon Dijon Mustard
1 large clove pressed garlic
¾ teaspoon salt
Pinch of fresh ground black pepper
½ cup good extra virgin olive oil.

In a small bow whisk together the vinegar, mustard, garlic, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.

I store my dressings in mason jars, which makes it easy to shake and mix after they have been sitting in the refrigerator.

How It All Began

2007-07-25T09:34:00.000-07:00

It all began six years ago when I started having symptoms of Rheumatoid Arthritis. At first, the pain was sporadic, starting out in my chest and one finger, then the next day moving to a hip, then a shoulder, then a knee...And it stayed this way for a few years.

I was run through the gamut of tests and x-rays and triple-phase-bone scans, put on a mess of drugs and told that it was some type of “inflammatory arthritis”, until one day in December of 2005 when the diagnosis finally came back as Rheumatoid Arthritis.

At that point in my life I could barely walk, get dressed, or even comb my hair without help. Being an independent person I was at my wits end. I was sick of the drugs, the side effects, and the pain, so I decided to try some alternative treatments.

I began researching diet and its effects on R.A. More importantly, a gluten-free- vegetarian diet. After eliminating gluten, I noticed a huge improvement. My knees no longer “clicked” and I was able to start exercising again. In just under 6 months I was able to go from not being able to walk down the block, to being able to finish an hour-long advanced step aerobics class with hardly any pain.

I continued on this diet for quite some time before I started to modify it by becoming mostly vegan (with the exception of some fish every now and then). I eliminated dairy, and eggs, and ALL animal products and found that the pain was even better. I started taking spin classes at the gym and have even been able to go out running on occasion, something my Rheumatologist said I would NEVER do again.

Not only do I feel better in terms of my arthritis, but I also feel more at peace. I’m not as tired as I used to be, I have more energy and feel like I can do just about anything I could do before the R.A.

After visiting my family practitioner this past April for my yearly exam, he was absolutely amazed at my physical transformation. We sat and talked for at least 45 minutes about the changes I have made in my diet and how I came this far. He asked questions and showed a general interest in my journey. At the end of the exam he said something I thought I would NEVER hear again…He told me that I was “The picture of optimum health.”

I left his office feeling rejuvenated with a great desire to help others with R.A. To show them there are alternative ways of managing their health besides, or in addition to their current drug therapy.

I want this blog to be an inspiration to those who are struggling, or have struggled with R.A., and to show them that living a Vegan lifestyle does not mean that you have to sacrifice taste, or the pleasure of eating great cuisine.

Sidenote: I also want to recognize that although my health played a part with me becomming a vegan, so did the ethical reasons. I have been a vegeterian for quite some time because I believe that the meat processing industry is something this country should be ashamed of. The deplorable conditions in which many of these animals are raised, and the way they are "processed" is unacceptable. Unfortunately it is not something that we see on a daily basis, rather a quick blurb across the nightly news program, or a brief mention here and there. This IS a problem, and the more we support it, the worse it will become. I don't expect eveyone who reads this to become a vegan, what I do expect however, is a change of consciousness. Buy local, buy organic. Find out who your local manufacturers are, and make sure they practice sustainable agriculture. Be willing to spend a little more to buy organic and support your local farmers. Try to eat more veg-friendly...You don't have to completely give up what you're doing now to make a difference!