Ever feel like there is just not enough time in the day, week, life time?
I feel like that all the time, in just one area.
No not work, on weekends or vacations. I love transition and change so I am cool with all of that.
Books - there are too many that I want to read...cook from....and study!
At present I am totally addicted to vegan and vegetarian cookbooks.
Okay so now I don't have enough time to cook as much as I want either.
Check out The Urban Vegan. This book is awesome.
Super easy recipes that are interesting and delicious.
Made the Gobhi Aloo last night and damn that was awesome.
Put it on some lavender sticky rice and it was downright gorgeous to look at.
I always wanted to open a bookstore (Amazon killed that idea) that also was a yarn/knitting store and now I want to add food.
Okay so that is not a thrilling dream but hey gatta admit it would be sweet.
Come on down and peruse some books, eat some delicious healthy organic food and knit a pair of socks.
3 oz oyster mushrooms
1 cup finely diced Bok Choy stalks
1 sweet red pepper, diced finely
1/2 cup onion chopped
3 T vegetable oil
4 large eggs
1 T dry sherry or dry vermouth
1 cup chicken broth
1 T each soy sauce and chili sauce
hot red pepper sauce to taste
1 T cornstarch
Combine all the sauce ingredients in a saucepan, except 1/2 c chicken broth and cornstarch.
Mix cornstarch and 1/2 cup broth and add to sauce pan and heat and stir until thickened.
Place oil in a saute pan and saute the veggies until soft.
Remove from heat.
Place eggs in a bowl and add sherry or vermouth. Mix but do not beat.
Add cooled vegetables.
Heat 1 T of oil in a pan, when hot, ladle egg/veggie mixture into pancake sized rounds and cook on medium heat. Turn and cook until brown on both sides.
Plate and dress with sauce.
Check out my Friday Fast Food Tips video: http://ow.ly/bU2xz
Spring is the time for all those cleansing veggies.
After a long winter of heavy warming foods our bodies welcome the spring vegetables and their ability to lighten us up for the hot summer months to come.
One of my favorite vegetables is Asparagus.
This spring power-house is not only full of folic acid but is a super digestive support food.
Folic acid is one of the B vitamins that helps the body produce and maintain new cells. In particular, red blood cell formation is dependent on adequate levels of this vitamin. It may also help cells resist changes in their DNA associated with the development of cancer. Folic acid plays a very important role in pregnancy by significantly reducing the incidence of birth defects known as neural tube defects (malformations of the spine and brain).
Asparagus is also high in fiber and protein. Fiber helps everything move on through the system at a healthy rate.
Asparagus also contains significant amounts of the nutrient inulin, which is referred to as a “prebiotic.” Inulin bypasses the first segments of digestion and arrives at the large intestine undigested. Because of this, it is an ideal food source for certain kinds of “good” bacteria in our intestines that are associated with better nutrient absorption.
So go out and grab a bunch while it is fresh and in season.
Two of my favorite ways to cook it is:
Roasted with olive oil, garlic and herbs on a pizza pan in a 400 degree oven until brown or
Sauteed in a pan with garlic and when browned add some balsamic...yum and so quick.
I must admit I will easily polish off a bunch on the way home from the store!
Don't forget to make it organic and local if you can!
I am a digestive health coach. I help my clients have more energy and a eliminate digestive problems by eating food they love!