Honesty is important in blogging, don’t you think? So, I want to admit that when I first saw this recipe in a magazine, I wasn’t too excited to try it.
I was on a layover at the Phoenix airport, and browsing a magazine rack, I picked up the latest edition of Phoenix Home and Garden. With plenty of time to burn, I flipped through the pages and found an article entitled Cabbage Is King.
Now that the big Thanksgiving feast and the leftovers have come and gone, it’s time to get back to some simple food.
The temperatures in my area continue to drop, and it’s time to begin try out some new hot soup and chili recipes. This chili hails from Whole Foods. With only eight ingredients, it’s quick and easy. Did I mention hot and tasty?
I’m generally not drawn to desserts, but everyone was raving about it, so I decided to try it. Let me just say there wasn’t any left when I was done. The chef who prepared it mentioned that making this dessert is a great way to use up leftover rice. Hope you’ll give it a try 🙂
At the Kickstart Intensive conference I attended over the weekend, one of the first things that was requested of all attendees is that they get some biometric measurements.
Biometrics provides a numerical snapshot of a person’s health, and I joined the line to get my blood pressure, glucose level, weight and cholesterol checked. Before they even started, I knew that my numbers had been creeping up lately.
I just got back from a weekend conference called Kickstart Intensive. Put on by Dr. Neal Barnard, the goal was to help the 125 people from all over the world “Lose Weight. Get Healthy. Test Drive A Vegan Diet.”
I was really happy that I attended the event, and I brought back tons of helpful information that I hope to pass on to you over the next few weeks. For now, I trust you’ll be satisfied with this recipe for the carrot soup we had for lunch today. I know I just posted a similar recipe in the past couple of weeks, but I actually like this one a little better. 🙂 Give it a try.
Lately, I’ve been really trying to stick to my vegetarian diet. Since I’ve been traveling a lot, it hasn’t always been easy. I often worry about getting enough protein, since most of us get our daily dose get this vital nutrient from eating meat and dairy, vegans/vegetarians have to be careful that they have a balanced and healthy diet.
Beans and legumes are a great protein source, and are also high in fiber. They can be prepared thousands of different ways, and this recipe is just one. I hope you’ll make up a batch and try it by itself or as a burrito filling.
Hope you’re having a great start to your weekend. Today’s pasta sauce comes from Naples, and you can use either fresh or canned tomatoes.
My brother gave me a couple of earthbox containers a few years ago, and that’s where I plant my tomatoes. Although they grow a bit smaller, the tomatoes have great flavor and I’ve been harvesting for about three weeks now. I had to supplement my crop with some from my local Farmer’s Market for this recipe, but I’m sure we’ll enjoy every drop of this tasty sauce.
I had to go to the nearby town of Emmitsburg yesterday, and whenever I’m in that area, I always try and stop by the Catoctin Mountain Orchard. They have some of the best local produce around, and I picked up some great stuff yesterday, including a quart of fresh English peas.
I had wanted to make a pasta dish for some friends, and seeing the peas, I remembered I had a recipe for Pasta Piselli, a classic Italian favorite. This is a simple dish, and the ingredients are few: Fresh peas, tomatoes, herbs and onions. That’s about it. If you can’t find fresh peas, frozen are o.k. But try and find fresh.