BREAKFAST GEM!!

PROTEIN PACKED QUINOA BREAKFAST

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.

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,

Here is a good tip  from  http://www.homelife.com.au/homes/kitchen/kitchen+storage+ideas,3776

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.

ASIAN STYLE FRIEND RICE AND BEANS

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.

EVERYTHING IN THIS DISH MAKES IT A COMPLETE MEAL

ESPECIALLY WHEN ADDED TO A LOADED SALAD.

   * - 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.
 

HEALTH BENEFITS OF A PLANT-BASED DIET

The benefits of eating less dairy and little to no meat/dairy are becoming clearer and clearer.  An excellent article in this morning's Wall Street Journal summarizes that well. I refer to the section:"YES" in the article by T. Colin Campbell, professor Emeritus of Nutritional Sciences at Cornell University and co-author of " The China Syndrome".  You can find the article in its entirety at reports@wsj.com
  The philosophy of the article is not new, just more emphasis on what we are beginning to understand.  Here are two of the graphs I find helpful, especially the plant-based requirements.

According to Prof. Campbell (and other medical sources) a sustained plant -based diet 

can prevent or even reverse 70-80% of existing symptomatic disease with rapid response in many cases.

This is true with lowering blood pressure and cardiovascular disease and pain relief from

arthritis for a few examples.
Several well known figures, after cardiac events
have turned to a vegetarian diet.  Bill Clinton is one that comes to mind.

I find the second graph very helpful in determining our own nutrient needs

as vegetarians and will be posting it on my fridge as I plan our meals.

Getting the veggies I need is helpful with the juicer, too.

THE ALL ROUNDER- JUICER RECIPE

Try this- very simple.  Recipe is per person so take note.

2- carrots, peeled

1-apple peeled and cored

1-stalk celery

-a large fistful of spinach (I used purple kale and liked it a lot)

-4 strawberries.

Juice in your juicer.  Refreshing and super healthy.

KEEPING TRACK.....

     

Starting out on the vegetarian journey requires a sense of challenge and organization.  When I first

began I would find new recipes and not make notes of where I found them.  New cookbooks, multiple websites and my own collection of recipes meant looking for them a frustrating task.

Now, I keep a notebook of the week's menu.  This is good for planning grocery lists and keeping notations of the source of each recipe .  In it I keep notes on our reviews or hints.  I am constantly returning to this notebook to quickly find what I want and where.  After some weeks and months you will have a collection of menus which are very handy indeed.  Also, one in which you can scratch what did not work.

Some years ago I started a looseleaf of favorite recipes. Each is in a plastic sleeve which allows me to remove them and place them near my cooking prep site.Also to use both sides.  Recently, I discarded all the non-vegetarian recipes and it has gone totally green.  Recipes from family and friends
are in here too.

Another new start - the arrival of the new Breville compact juicer which we will use for the first time today.  Thanks to Mariellen and Ryan for their experiences and a new recipe.

Since I am an artist, I am using some of my own bookmarks in my cookbooks which is fun.  A way to create in all kinds of ways.  Perhaps you will see some still life kitchen abstracts soon on the blog!
Another artist is seen here, too, a kitchen keepsake.  Years ago our mother made these
beautiful shiny bookmarks which are so helpful keeping cookbook pages open.
Each of her daughters treasures this memento of her talent and love.
Do you keep such memories in your kitchen?  

try this egg separating technique

http://youtu.be/o50TPjIDCQ0

Have not tried it yet, but soon...