Friday, October 26, 2012



I love this breakfast!!  Buying bulk quinoa is more economical, and a  trip
to a nearby health food store takes care of that.  I also buy my lentils in bulk.

Once you make a recipe the first time it is easier to make it after that. It is no
bigger deal to do than steel cut oatmeal and this one is full of protein, getting your day off to a good start.  Since I am lactose intolerant, I use rice milk:  it works fine.  I love the pecans but you can use any kind of nut instead.  This recipe feeds 4 .

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa (always rinse quinoa, you will need a med size fine mesh strainer)
2 cups fresh blackberries (or any fruit)
1/2 tsp ground cinnamon
1/3 cup chopped pecans, roasted on stovetop in dry skillet or in toaster oven.
4 tsps organic Agave nectar (plant substitute for sugar)

Combine milk, water, rinsed quinoa in med sauce pan.  Bring to boil over high heat.
Reduce heat to med-low, cover and simmer 5 minutes or until most of liquid is absorbed. Turn off heat, let stand covered for 5 minutes.  Stir in blackberries and cinnamon: transfer to four bowls and top with pecans. Drizzle one tsp agave syrup over each serving.

Monday, October 15, 2012

Storage Ideas

Changing to a vegetarian diet means the challenge of where to put everything
especially as buying in bulk becomes more practical and economic. 
 I have found that glass containers are better as I can readily see
what I have on hand. I am collecting glass jars
to use (have you seen how expensive store 
bought glass containers are these days?).  
As much as possible I prefer glass to plastic as I still believe that there
 is a leaching toxicity issue for long term storage.

Whole Foods has a brand of tomato sauce: Michael's of Brooklyn 
which comes in larger bottles that I like. They look good uniform, too. 
I store my quinoa and also red lentils and long grain brown rice in them. 
Cutting out the labels and tapping them on is handy. 
 I tape cooking directions on the back if needed,

Paint labels with blackboard paint and then use chalk to write on: can change dates and labels easily.
Neat site to check out.

I am still grappling with storage of fresh fruit and vegetables: 
anyone help with that?
I am scrunching them into my crispers in the 'frig. 
 Hard with bulky stuff like kale which I use a lot not for juicer drinks.

These are photos of my pantry storage.  I do not have a walk-in pantry (sigh) 
but this wall unit holds a lot. 
My spices and condiments are elsewhere: another challenge.

Monday, October 1, 2012


This is an ummmm dish.  Easy to put together and can do for two meals for two.
Found in Better Homes and Gardens.  The pineapple gives it a lot of flavor.
I do not like peas so added fresh cut up green beans instead.


   * - 1/2 pineapple, peeled, cored and sliced. I used fresh already peeled from the grocery store but you can use 8 oz can pineapple slices.
    -1 Tbsp vegetable oil
    -2 med carrots, thinly sliced on the bias
    - 4 cloves minced garlic
    - 2 tsp grated fresh ginger (I made a marvelous discovery: Whole Foods sells frozen cubes
         of finer, 20 tsps/ 1 tsp each cube.  Saves much time and mess.)
    -2 cups cooked brown rice
    -1 15 oz can garbanzo beans: drained and rinsed
    -1 cup frozen peas, thawed
    -3 Tbsps reduced sodium soy sauce
    - 1 lime halved
    1/3 cup snipped cilantro- I omitted this due to personal taste.

Quarter pineapple slices.  In a 12 inch non stick skillet heat 2 tsp oil over med heat.  Add pineapple,
cook about 2 minutes per side until golden brown.  Remove from skillet and set aside.

Pour remaining oil into hot skillet.  Add carrots, cook stirring frequently for 5 min or til tender.  Add garlic and ginger and cook 30 seconds.

Stir in brown rice, garbanzo beans and peas.  Add soy sauce.  Cook and stir about 4 min or until heated through.  Stir in cilantro.  Return pineapple to pan.

To serve squeeze lime over all.  Makes 4 servings.

**Use fresh pineapple for best results.