So...have you heard about the new PETA commercial/ads with Alicia Silverstone? The links can be found at the bottom of this blog posting. She's very nude...in a tasteful way. Along with her little ads come her favorite vegetarian recipes! One of them I made and found rather yummy. I've posted it below....
Rosemary and Hazelnut-Encrusted Seitan
1 cup toasted hazelnuts
3 Tbsp. minced rosemary
2 cups whole wheat pastry flour
1/2 tsp. salt
1/4 tsp. pepper
3-5 Tbsp. olive oil
1 lb. seitan chunks Place the hazelnuts and rosemary in a food processor and blend until fine. Transfer to a medium-sized bowl and add the flour, salt, and pepper, stirring to combine.Heat the olive oil in a large skillet over medium heat. Dip the seitan chunks in the hazelnut mixture, coating completely. Place in the oil and fry until lightly browned and crispy. Drain on paper towels.
PETA and Alicia Silverstone: http://www.peta.org/feat/alicia_psa/index.asp
**TIPS**
What is Seitan? A vegetarian meat substitute.
Seitan (say-TAHN) is a spongy food made from gluten extracted from wheat flour. Known as seitan in Japan, kofu in China, and "wheat meat" and "gluten" here in the US, seitan is a low fat, high protein, firm-textured meat substitute that can be cooked like a cutlet, roast, meat loaf or hamburger. As a protein source, seitan contains about 31 grams of protein per 4 ounce serving, provides a modest amount of B vitamins and iron and contains no saturated fat or cholesterol. ...
Does not sound as yummy as I promised does it? Well, give it a try. I love it.
Where do I find Seitan? At any grocery store. I get mine from Whole Foods.
Tuesday, September 25, 2007
Monday, September 17, 2007
End of the Summer Creamy Lemon-Pepper Coleslaw
Creamy Lemon-Pepper Coleslaw
What you'll need...
1/2 cup low-fat mayonnaise
1 teaspoon lemon-pepper seasoning
1/2 teaspoon dried thyme, crushed
5 cups shredded cabbage
1/4 cup sunflower seeds
Only one step...
In a large salad bowl combine mayo, lemon-pepper seasoning, and thyme. Stir in shredded cabbage and sunflower seeds. Toss lightly to coat. Cover and chill for 2 to 24 hours.
**Tips on Thyme...
No. Not Time, Thyme...like, the herb!! A minor ingredient with LOTS of use!!
It is easy to obtain and relatively inexpensive to purchase fresh or dried. This wonderfully fragrant herb has many uses in the kitchen, but the ones that I wish to discuss here are the ones that most people overlook or never knew of in the first place.
Ancient History:
Thyme is derrived from a Greek word meaning "courage." The roman soldiers of long ago would bathe in it to ready themselves for battle, and the ladies of yore would sew sprigs of the herb into the vests of their errant knights as a token of good luck. The Egyptians used it in their infamous ceremonies as an ingredient in their embalming fluids; it is known to be both a preservative and an anti-fungi agent.
During the plague, townspeople gathered to burn large bundles of thyme and other herbs to keep the dreaded disease from their town.
But what about in today's day and age......
Thyme kills parasites--such as hookworms and tapeworms--within the digestive tract. It is also useful to treat yeast infections.
Thyme tea for relief from coughs, bronchitis, and common colds. Watch out those, thyme is gross by itself. Use a licorice or mint to pep-up the flavor! Thyme has a pronounced effect on the respiratory system; in addition to fighting infections, it dries mucous membranes and relaxes spasms of the bronchial passages (medical dictionary).The ability of thyme to relax bronchial spasms makes it effective for coughs, bronchitis, emphysema, and asthma. Its drying effect makes it useful to reduce the abundant watering of the eyes and nose associated with hay fever and other allergies. And gargling with thyme tea can reduce swelling and pus formation in tonsillitis.
Friday, September 7, 2007
Sesame Orange Pork with Spaghetti Squash
Hi, back again! Today I begin with a more complexed recipe. Lots of ingredients and even more fun!! Words you'll need to know are:
Julienne:Food is cut with a knife or mandoline into even slices, then into strips.
Zest: Nope, not the body soap...Only the colored portion of the skin (and not the white pith) is considered the zest. The aromatic oils in citrus zest are what add so much flavor to food.
Whisk: A utensil used for whipping ingredients (such as cream, eggs, sauces, etc.),. Strange, but this put air into your food to give it a "whipped" texture. They come in different sizes for different tasks and are most often made of stainless steel or tinned steel.
Sesame-Orange Pork with Spaghetti Squash
1 large spaghetti squash, cut in half, seeds removed (~2lbs. )
1/2 cup soy sauce
1/2 cup beef broth
Juice of 1/2 medium orange (~2TB.)
1 (1/2 inch) piece of fresh ginger, peeled and grated (~2tsp)
2 medium cloves garlic, minced
1 TB. cornstarch
2 TB sesame oil
2 (12- to 14-oz.) pork tenderloins, cut into 1-inch cubes
Salt
1/4 tsp dried rep pepper flakes
2 large zucchini, julienned (~ 2 cups)
12 whol radishes, sliced (~1 cup)
4 oz. baby portobello mushrooms, thinly sliced (~1 cup)
Zest of 1/2 medium orange (~1 TB)
Sesame Seeds
Steps:
1. preheat the oven to 350 degrees F. Place spaghetti squash on lipped baking sheet and roast for 30 to 40 minutes. Shred pulp with a fork.
2. Whisk together soy sauce, beef broth, and orange juice in a bowl. Stir in ginger, garlic, and cornstarch; then set aside.
3. Heat 1 tablespoon seasame oil in a wok over medium-high heat. Season pork with salt and red pepper flakes; then stir-fry pork in the wok until golden (it takes about 3-5 minutes). Transfer to a bowl.
4. heat remaining 1 tablespoon of seasame oil in the wok. Add Zucchini, radishes, and mushrooms, and stir-fry for 2 to 3 minutes. Stir in orange zest, add in pork and pour in soy sauce mixture from step 2. Cook until sauce thickens, about 1 to 2 minutes. Sprinkle with sesame seeds and toss with speghetti squash before serving.
Serves:4
Prep time: 40 minutes well worth it!! (this includes roasting the squash)
Cook time: 10 minutes
Serving size: 1/4 stir fry...maybe 3 cups.
Each serving has: 27 g. carbs, 12 g fat, 2 g fiber, 27 g protein.
**Tip of the Blog**
What are net carbs? Where do I find them? That's easy!! By reading food labels. Just take the total carbohydrate grams and subtract the fiber and sugar alcohol grams. The remaining carb grams are considered a given product's net carbs.
Diets that are constructed around the idea of low-carbs consider things such as fiber and sugar alcohols to be "non-impact carbs." This means our bodies can not metabolize then or use them so they don't count. When you work with the equation above what you are doing is taking total carbohydrate grams and subtracting those from fiber and sugar alcohol.
Now the issue is whether or not the packaging really and truly tells the truth about carbs? Well...maybe, but unlikely. All they're trying to do is to sell you a product. So, no, the information they give you is not always EXACTLY what is contained in the foods.
I recommend if you are going to eat low carb, get away from the processed foods, even including those low carb processed foods. These foods have been altered and changed "for you benefit" but the truth is that many processed foods are missing things your body needs. Instead, you should eat things like from nature. Cheesy, I know, but nuts, fruits, vegetables, who grains and healthy oils (olive oil) are things you're body will thank you for in the long run. If you absolutely, positively cannot live without sweets (I understand--I'm like that too) then you can use a more herbal sweetener like stevia that won't upset your digestive system and mess with your metabolism.
Julienne:Food is cut with a knife or mandoline into even slices, then into strips.
Zest: Nope, not the body soap...Only the colored portion of the skin (and not the white pith) is considered the zest. The aromatic oils in citrus zest are what add so much flavor to food.
Whisk: A utensil used for whipping ingredients (such as cream, eggs, sauces, etc.),. Strange, but this put air into your food to give it a "whipped" texture. They come in different sizes for different tasks and are most often made of stainless steel or tinned steel.
Sesame-Orange Pork with Spaghetti Squash
1 large spaghetti squash, cut in half, seeds removed (~2lbs. )
1/2 cup soy sauce
1/2 cup beef broth
Juice of 1/2 medium orange (~2TB.)
1 (1/2 inch) piece of fresh ginger, peeled and grated (~2tsp)
2 medium cloves garlic, minced
1 TB. cornstarch
2 TB sesame oil
2 (12- to 14-oz.) pork tenderloins, cut into 1-inch cubes
Salt
1/4 tsp dried rep pepper flakes
2 large zucchini, julienned (~ 2 cups)
12 whol radishes, sliced (~1 cup)
4 oz. baby portobello mushrooms, thinly sliced (~1 cup)
Zest of 1/2 medium orange (~1 TB)
Sesame Seeds
Steps:
1. preheat the oven to 350 degrees F. Place spaghetti squash on lipped baking sheet and roast for 30 to 40 minutes. Shred pulp with a fork.
2. Whisk together soy sauce, beef broth, and orange juice in a bowl. Stir in ginger, garlic, and cornstarch; then set aside.
3. Heat 1 tablespoon seasame oil in a wok over medium-high heat. Season pork with salt and red pepper flakes; then stir-fry pork in the wok until golden (it takes about 3-5 minutes). Transfer to a bowl.
4. heat remaining 1 tablespoon of seasame oil in the wok. Add Zucchini, radishes, and mushrooms, and stir-fry for 2 to 3 minutes. Stir in orange zest, add in pork and pour in soy sauce mixture from step 2. Cook until sauce thickens, about 1 to 2 minutes. Sprinkle with sesame seeds and toss with speghetti squash before serving.
Serves:4
Prep time: 40 minutes well worth it!! (this includes roasting the squash)
Cook time: 10 minutes
Serving size: 1/4 stir fry...maybe 3 cups.
Each serving has: 27 g. carbs, 12 g fat, 2 g fiber, 27 g protein.
**Tip of the Blog**
What are net carbs? Where do I find them? That's easy!! By reading food labels. Just take the total carbohydrate grams and subtract the fiber and sugar alcohol grams. The remaining carb grams are considered a given product's net carbs.
Diets that are constructed around the idea of low-carbs consider things such as fiber and sugar alcohols to be "non-impact carbs." This means our bodies can not metabolize then or use them so they don't count. When you work with the equation above what you are doing is taking total carbohydrate grams and subtracting those from fiber and sugar alcohol.
Now the issue is whether or not the packaging really and truly tells the truth about carbs? Well...maybe, but unlikely. All they're trying to do is to sell you a product. So, no, the information they give you is not always EXACTLY what is contained in the foods.
I recommend if you are going to eat low carb, get away from the processed foods, even including those low carb processed foods. These foods have been altered and changed "for you benefit" but the truth is that many processed foods are missing things your body needs. Instead, you should eat things like from nature. Cheesy, I know, but nuts, fruits, vegetables, who grains and healthy oils (olive oil) are things you're body will thank you for in the long run. If you absolutely, positively cannot live without sweets (I understand--I'm like that too) then you can use a more herbal sweetener like stevia that won't upset your digestive system and mess with your metabolism.
Sunday, September 2, 2007
Fun and Low-Calorie Dessert!
To start my yummy recipe and healthy-choices blog, I thought we'd start with something everyone loves....DESSERT!!!
All you need is whipping cream, artificial sweetener and cocoa to make this recipe for Low Carb Chocolate Mousse found in the Home and Garden Low-Carb Recipe Book.
INGREDIENTS:
1/2 cup heavy or whipping cream
4 teaspoons artificial sweetener (splenda works great!)
1 tablespoon cocoa powder
Optional: spray can real whipped cream
PREPARATION:
Put all ingredients, in order, in a blender. Blend and eat. For that special touch, spoon into a crystal wine glass and top with a small squirt of spray can whipped cream and a sprinkling of cocoa powder. This is one serving.
If you are counting calories, count the calories on the whipped cream amount.
Super Easy, Yummy and Healthy! Along with every recipe I plan to put in a little tip to make healthy eating a little easier when you are making your own day-to-day choices.
***Tip for Healthy Eating***
The trick to healthy eating is to stock your kitchen for low-carb, low-calorie eating. If you can stop yourself from buying that amazingly yummy, glossy bag of chips from the grocery store you will not have the temptation to eat them later.
If you are currently dieting go to your pantry and cabinets and throw away any edibles that enough you to stay. You'll thank yourself later, I promise!! If you don't like the idea of wasting a bunch of food put all that "junk food" in a box and drop it off at a food drive or Sister Carmen on the way to work tomorrow morning!
The things you should always have in stock are things like lean means, fish, eggs and a type of poultry is always good (like chicken). Buy fresh salad greens and low-carb veggies. For conveniences, wash anjd store the greens as soon as you get from the store. It will make it much easier on yourself and your schedule later when you go to cook. Always keep a variety of sugar free spices, herbs and condiments available.
All you need is whipping cream, artificial sweetener and cocoa to make this recipe for Low Carb Chocolate Mousse found in the Home and Garden Low-Carb Recipe Book.
INGREDIENTS:
1/2 cup heavy or whipping cream
4 teaspoons artificial sweetener (splenda works great!)
1 tablespoon cocoa powder
Optional: spray can real whipped cream
PREPARATION:
Put all ingredients, in order, in a blender. Blend and eat. For that special touch, spoon into a crystal wine glass and top with a small squirt of spray can whipped cream and a sprinkling of cocoa powder. This is one serving.
If you are counting calories, count the calories on the whipped cream amount.
Super Easy, Yummy and Healthy! Along with every recipe I plan to put in a little tip to make healthy eating a little easier when you are making your own day-to-day choices.
***Tip for Healthy Eating***
The trick to healthy eating is to stock your kitchen for low-carb, low-calorie eating. If you can stop yourself from buying that amazingly yummy, glossy bag of chips from the grocery store you will not have the temptation to eat them later.
If you are currently dieting go to your pantry and cabinets and throw away any edibles that enough you to stay. You'll thank yourself later, I promise!! If you don't like the idea of wasting a bunch of food put all that "junk food" in a box and drop it off at a food drive or Sister Carmen on the way to work tomorrow morning!
The things you should always have in stock are things like lean means, fish, eggs and a type of poultry is always good (like chicken). Buy fresh salad greens and low-carb veggies. For conveniences, wash anjd store the greens as soon as you get from the store. It will make it much easier on yourself and your schedule later when you go to cook. Always keep a variety of sugar free spices, herbs and condiments available.
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