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Hot Apple Cider recipe

October 22, 2011 By Leave a Comment

Yummy – I just came across this delicious sounding recipe for Hot Apple Cider on on of my favorite blogs – The Kind Life.  The blog is an awesome source of information for vegetarian/vegan/macrobiotic recipes, information about being more “green”, information about Cruelty Free products, and so much more.

Here is the link to the recipe:  http://www.thekindlife.com/post/hot-apple-cider

Although it doesn’t get very cold in San Diego, it still has a mild winter, so something warm like cider sounds perfect at this time of year.

Enjoy!

To your health,

Kimberly

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Sesame Shiitake Bok Choy recipe

July 4, 2011 By Leave a Comment

Yum!  I thought this stir-fry recipe looked really good, so I wanted to share it.  It’s got delicious, nutritious bok choy, wonderful shiitake mushrooms, sesame oil, and some seasonings.

Note:  For vegetarians/vegans, find a vegetarian sauce to substitute for the oyster sauce.

http://www.eatingwell.com/recipes/sesame_shiitake_bok_choy.html

To make it a complete macrobiotic meal, cook some brown rice in a sprinkle of sea salt and serve your stir-fry mix on top of that.

To your health,

Kimberly


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Arame and Onion side dish recipe

December 16, 2010 By Leave a Comment

Here is another recipe from my macrobiotic cooking class.  My husband and I have made this a couple of times since then and have really enjoyed it.  We even made it for my parents and, despite the seaweed in the dish, they both loved it!

For me to promote a primarily onion based dish (I’m not the biggest onion lover, unless they’re very well cooked), it must mean it’s a good one :)

Arame with Onions & Walnuts

Ingredients

1 cup arame (a sea vegetable, you can buy it at specialty grocery stores)

3 large onions, finely sliced

2 tbsp shoyu sauce (similar to soy sauce but without the gluten)

1/2 cup walnuts, coarsely chopped

4 tbsp extra virgin olive oil

Apple juice concentrate, to taste

Lemon rind, ground

Preparation

- Rinse the arame, then leave to soak in water for 15 minutes

- Heat the oil in a pan.  Once hot, add onions and saute with a pinch of salt until transparent.

- Drain arame and add to the onions with 1/2 cup water.  Cover and simmer until all water is absorbed.  (about 20 mins)

- Season to taste with shoyu, apple juice concentrate and lemon ride.  Garnish with walnuts.

Serve and enjoy!  This is a great hot vegetable side dish or could even be served on top of brown rice or noodles to make a meal.

Onions are full of nutrients, so this gives you a good dose of onions for the week.  Sea vegetables, such as arame, are known for their high mineral content, so this also adds to the nutritional value of the dish. And the olive oil and walnuts have healthy fats.

This works great with a natural weight loss plan or any healthy meal plan.

To your health,

Kimberly


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Dad’s awesome (and easy) Vegetarian Chili

April 17, 2010 By 2 Comments

Ingredients:

2 cans kidney beans

2 cans chopped tomatoes (or do fresh tomatoes)

1/2 can tomato paste

1/2 onion, chopped

1/2 red pepper, chopped

1 clove garlic

chopped jalapenos (to taste, optional)

1 sachet chili seasoning (reduced sodium if available, there are also mild or hot varieties depending on how much spice you like)

1 tsp cumin

1tbsp olive oil

What to do:

1. Saute onions, garlic, and red bell peppers in the olive oil until soft

2. Add all other ingredients and cook over medium heat for 20 minutes.

3. Check consistency of chili.  You can add a little bit of water or a little bit of tomato paste to either thin or thicken the consistency of the chili.

4. Cook for a further 10 minutes over a lower heat.

5. Serve with brown rice, quinoa, or toasted whole grain bread.

Variations:

Add different kinds of beans to change the flavor.  Or just add more beans to increase the fiber and protein content of the meal.

Increase or decrease the seasoning to change the “hot” factor.

Top with a little bit of shredded cheese or a dollop of sour cream.

Use leftovers to make yummy vegetarian tacos the next day.  Just heat some corn tortillas, reheat the chili, and you’ve got another meal.

To your health,

Kimberly

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How to make a Different Pumpkin Soup

December 8, 2009 By Leave a Comment

You may or may not have tried pumpkin soup before…probably most Americans have, but maybe not those of you from other countries.  Either way, I bet you haven’t tried this recipe before!  I came across a pumpkin soup with a twist.  It is pumpkin soup with peanut butter!  Yikes!  I’m not so sure about this, but thought it was worth sharing.

Recipe:-

4 tbsp unsalted butter
4 cups canned pumpkin
2 cups cooked pureed sweet potatoes
1 cup smooth, no sugar added peanut butter
6 cups of vegetable stock (yeast free if you can find it)
Salt and pepper to taste
Sour cream

Pumpkin and sweet potato both have some great nutrients.  Beta-carotene and other antioxidants are at the top of the list, along with fibre.  If you have trouble finding pumpkin (as I have experienced in the UK), you can substitute more sweet potato for the pumpkin.  You’ll just have to change the name of the recipe :)

To your health,

Kimberly

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A great pasta veggie stir fry

October 28, 2009 By Leave a Comment

I always love a good stiry fry.  It is so quick and you can be very inventive with your ingredients!  Here is a nice vegetable variety.  For meat eaters, you can always add some chicken or turkey.

Ingredients:
1 package wheat spaghetti (16oz)
2 tbsp extra-virgin olive oil
1 onion, sliced
1 red bell pepper, sliced
Ginger seasoning, or a tiny amount of fresh ginger
2 cloves garlic, finely sliced
1 cup broccoli florets
1 cup mange tout
2 tbsp soy sauce
2 green onion, sliced
Salt, to taste

How to make:
Cook the pasta according to package instruction until al dente (still slightly firm).  Use some salt if desired.

In a large skillet, heat the oil over high heat. Once hot, fry the onion and red pepper for about 1 minute. Add garlic, broccoli, mange tout, and soy sauce and cook for a further 2 minutes. Then add the al dente pasta (and the cooked chicken/turkey slices if desired) to the vegetables, toss well and cook for 1 minute.

Top with green onion slices, serve and enjoy.

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How to do a tasty Halloween party dip

October 26, 2009 By Leave a Comment

Halloween is almost upon us!  Whether you’re attending or hosting a party, here is a lovely dip to share:

Ingredients:
1 can black beans, drained and rinsed
1 cup white corn kernels, freshly cooked is the best, but canned/frozen can work
1 red pepper, chopped
1 cup finely diced tomato
2 green onions, chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 tbsp lime juice
1 tsp salt

How to make it:
Combine all ingredients in a bowl. Taste and adjust seasoning as desired.  Refrigerate for at least an hour.  Serve with tortilla chips.  To do your own tortilla chips, just buy some good quality tortillas (try to find some with no preservatives.)  Lightly oil them, slice them into triangles and bake them for a few minutes.   As a final touch, put some sliced avocado on top of the dip when serving.  You could also sprinkle some coriander on top.

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