Friday, October 31, 2008
Thursday, October 30, 2008
I also am sticking with the skin brushing and LOVE using coconut oil as a moisturizer (suggestions from Ani's books and Get It Ripe by Jae Steele). I finally sprung for a Sigg water bottle- no more plastic- and feel very festive toting it around all the time! Ebay is good for picking up a Sigg bottle without breaking the bank, but the home site features tons of different bottles, lids, and accessories too. I picked out one I love, because I hope we will be together for a long time!! :)
Yesterday afternoon I made Ani Phyo’s Garden Scramble with Save-the-Chicks pate (irresistible cute recipe name, right!?) to bring for my breakfast today. Yum! It's my first attempt at a raw breakfast beyond fresh fruit. I really like the idea, because I have often eaten dinner leftovers for a late breakfast and loved it. This raw scramble is a healthy way to get the morning started! This is the save-the-chicks pate', which I ate on a bed of baby greens. So delicious! Swell Vegan suggests adding parsley and nutritional yeast (maybe making it not quite as raw, but crazy good!), which I will try next time. The cookbook has lots of different versions of a raw scramble, and I am excited about them. Another nice aspect is that Ani lists storage time for her recipes, which means you can prepare some meals ahead of time and then still grab them when you are on the go. Yay!
Wednesday, October 29, 2008
We got our candy eating faces on!
Brad verifies the goodness!
I laughed my way through it...
Tuesday, October 28, 2008
Monday, October 27, 2008
"Giving your body a firm brush all over makes the skin glow by removing the top dull, dead layer of skin and encouraging new cells to regenerate. The gentle massaging motion of the bristles also has a beneficial effect on areas of cellulite, and it is an effective treatment for helping eliminate toxins from the body during a detox programme.
The technique is a simple one, and you need only a body brush with natural bristles, such as those of goat or boar, or a loofah. There are various types of brush, all widely available at chemist shops. You will need a brush with a handle - some have detachable handles - so that you can reach all the inaccessible parts of your back. There are also brushes mounted on long straps, which are ideal for the back and buttocks, and most loofahs are long enough to reach over the shoulders and down the back. You need a much softer brush, or a flannel, for the face.
Skin brushing is best done in the morning as the acceleration of blood flow has quite an invigorating effect. You should be able to see the difference in your skin after just a few sessions - it will become very soft and develop an attractive rosy glow.
Stimulates blood and lymph flow
Helps eliminate toxins from the body
Removes dead skin cells
Encourages cells to regenerate
Stimulates production of sebum
Helps combat cellulite
Results in smooth glowing skin
Make sure the room is warm and there are plenty of towels. Undress, and find somewhere comfortable to sit so that you can easily reach your feet and lower legs.
Take the brush and begin with the sole of your right foot.Use firm, rhythmic strokes to cover the sole several times. Next, brush the top of your foot, brushing up towards your ankle. Then go on to your lower leg, making sure you cover the whole surface - shin and calf. Always brush in an upward direction. Stand up and brush the area from your knee to the top of your thigh. Make sure you cover the whole area several times, using long, rhythmic strokes.Brush your buttock area as far as your waist. Now repeat the whole procedure on your left leg, starting again with the sole of your foot. Starting from the top of your buttocks, and always moving in an upward direction, brush the whole of your back several times all the way up to your shoulders.
Next, brush your right arm. Start with the palm of your hand, move on to the back of your hand and then brush from your wrist up to your elbow, always in an upward direction and ensuring that the whole surface of your skin is brushed. Brush your upper arm, working from your elbow towards your shoulder, again covering the whole surface of your upper arm.
Repeat on your left side, starting with your hand. Then, very gently, brush your abdomen, brushing in a circle, always in a clockwise direction. Cover the area several times but with less pressure than on your arms and legs. If it feels uncomfortable, stop.
The neck and chest are also very sensitive areas, so, again, brush here very gently. Always work towards your heart. If the bristles are too hard on your neck, don't brush here. Lastly, work on your face. Use your soft brush or a dry flannel and soften and shorten your action, as brisk rubbing can stretch or otherwise damage the facial skin."
Friday, October 24, 2008
1 1/4 Cup White Flour
1 Tablespoon Baking Powder
1/2 teaspoon Sea Salt
1 teaspoon Ground Coriander
3/4 Cup Yellow Cornmeal
2/3 Cup Soymilk Generous 1/2 teaspoon Apple Cider Vinegar
2/3 Cup Brown Sugar
2 Tablespoons Agave Nectar
1/4 Cup Vegan margarine (melted)
2 Ener-G Egg Replacer Eggs
3/4 Cup Canned 100% Pure Pumpkin
OPTIONAL: 1/2 Cup Corn
OPTIONAL: 1/2 Cup Seeded Jalapenos, diced
Sift together: Flour, Baking Powder, Salt and Coriander in a large mixing bowl
Stir-in Cornmeal and mix well.
Make vegan buttermilk by combining soymilk and vinegar. Set aside.
In a separate bowl: Combine Brown Sugar, Agave, Melted Margarine, Egg Replacer Eggs, Pumpkin
Add Vegan Buttermilk to Brown Sugar Mixture.
Combine wets with dry ingredients. If adding corn and jalapenos, do this now.
Mix thoroughly but do not over mix.
PREHEAT 350 F
Pour batter in baking pan.
Bake for 25 minutes. Remove from oven when a toothpick inserted comes out clean and the cornbread is golden on top.
The "frosting" is homemade mashed potatoes (no recipe...just hand-mashed potatoes, soymilk, and Earth Balance with a minced clove of garlic or two) mixed with gravy. The gravy is from Vegan With A Vengeance and it's delicious!!
Punk Rock Chickpea Gravy
1/4 C all purpose flour
Approximately 2 1/2 C water
1 Tbs olive oil
1 medium sized onion, quartered and sliced thin
2 tsp mustard seeds
3 cloves garlic, minced
2 C cooked chickpeas, or 1 can, rinsed and drained
2 pinches ground cumin
2 pinches paprika
1 pinch dried rosemary
1 pinch dried thyme1 pinch dried oregano
1 pinch dried coriander
3 Tbs soy sauce
juice of 1 lemon
1/4 C nutritional yeast
Mix the flour with 2 cups of water until the flour is mostly dissolved. Heat a large skillet over medium heat. Add the olive oil, onions and mustard seeds; cook for 10 minutes, stirring occasionally until the onions are browned and the mustard seeds are toasted. Add the garlic and saute for 2 minutes more. Add the chickpeas; use a potato masher to mash them -- you don't want to mash them into a paste, just make sure each one is broken up although if there are a few whole ones left, that is ok. Add the herbs and spices, soy sauce, and lemon juice. Scrape the bottom of the pan to loosen any browned bits of onion. Lower heat and pour the flour mixture into the pan. Stir constantly until a thick gravy forms. Stir in the nutritional yeast. If it looks too thick and pasty, add more water and mix well. It may look like it doesn't want any more water added to it, but just keep mixing and it will loosen up. Keep warm until ready to serve.
The Mac & Cheeze topping is my most favorite vegan mac & cheeze recipe yet. It's so awesome we call it "Sexy Mac" at our house! The recipe is originally from vegweb.com, but I always reference the RecipeZaar site, as that is where I found it.
1 1/2 cups plain soymilk
1 cup water
1/3 cup tamari or soy sauce
1 1/2 cups nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
3 ounces firm tofu
1 cup canola oil
1 1/2 lbs macaroni noodles
2 teaspoons mustard (optional)
1Preheat oven to 350°F.
2Boil water in a big pot for the pasta.
3All of the ingredients sans pasta can easily go in a blender (liquid and powdered) -- this is by far the easiest way.
4Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta. I like to sprinkle Kellogg's Cornflake crumbs over the top for some nice texture.
5Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.
The topper is just a little cooked carrot, but so important, as carrots are my #1 favorite treat!
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Thursday, October 23, 2008
Below is a picture of my rendition of fattoush. I used a recipe from Vegan Planet, but great recipes abound on the Internet. This was a delicious meal and has the potential to be added to the shortlist of Pixiepine kitchen favorites!
Give it a try!
Wednesday, October 22, 2008
Tuesday, October 21, 2008
I was inspired by this blog on Fat Free Vegan to try Easy Corn Cakes with my Texas Caviar. They were truly easy to make, and full of flavor. In the picture above, I've loaded my corn cake up with caviar and added a side of vegetarian refried beans. Very satisfying meal!!
Bonus round: Today is the International Day of The Nacho! Happy Veggie Nachos!!!
Monday, October 20, 2008
Most instructions follow a basic list: Wash, blanch, ice bath, dry, and freeze.
Here are my vegetables blanching, or boiling for just a few minutes.
Next, they got a happy ice bath.
Friday, October 17, 2008
I threw in a little green salad to balance out all the food from cans and packets!
Thursday, October 16, 2008
1. Name a song that involves food in some way.
If I Knew You Were Comin' I'd've Baked A Cake- Eileen Barton
2. What criteria do you use when choosing a new cookbook to buy?
Colorful, recipes with ingredients I have access to, unusual without being ridiculous
3. What did you eat today? So far, strawberries and a banana
4. Name a vegan food that you know exists but you have never tried. Durian.
5. The Food Network just called and needs you to start your new show tomorrow. What will the title of the show be?
6. Favorite hot sauce or other spicy condiment? Sriracha hot sauce
7. How old were you when you became vegetarian/vegan?
Vegetarian at about 14 with a some non-veg phases through the years
Vegan beginning age 29...a transition that's complete at 30
8. Favorite vegan cheeze? haven't really loved any of them. Teese was good on pizza, recipes from the Uncheese Cookbook are kind of fun
9. Cutest baby animal? lamb
10. Favorite type of jam/jelly/marmalade/preserves? strawberry or cherry. wait, orange marmalade! wait! i love them all :)
11. Do you take any vitamins/supplements? multi, plus some other stuff if i am feeling run down
12. What food/dish most embodies the Fall season? pumpkin pie!
13. What food would you have a hard time living without? carrots
14. Coffee, tea, or hot chocolate? I like them all.
15. It’s 10PM and you’re starving. What do you eat? something sweet if i have it. Otherwise, some cold fresh veggies.
16. If you have an animal companion, what is his/her favorite food? yucky stinky squishy can food
17. Worst injury you’ve gotten in the kitchen? lots of cuts and burns
18. When you have a food-related question, who do you call? Google or the PPK
19. Summer is ending- What food will you miss most? tomatoes from my garden!
20. What snacks do you keep in your purse/backpack/desk at work? Hehehe. There is no telling. Lots of times fruit or dips and veggies.
21. Favorite soup to make on a rainy day? I am excited to try the Compassion Over Killing cream of broccoli soup.
22. What’s your favorite combination of fresh vegetable and/or fruit juices? Sweet Jane- carrots and apples
23. Favorite brand of root beer? Don't have one.
24. Make up your own question!
Post a comment with something neat about your food preferences!
Wednesday, October 15, 2008
Yesterday was the first day I gave it a shot. For breakfast I had apples and grapes. For lunch, I made a big salad with every vegetable-y thing I could find, plus some sunflower seeds and a little smoked tofu (not raw I know!). It was delicious! Afternoon snack was a big treat! I got two of my favorite fresh juices from a local place, the Daily Harvest: Orange Twist (orange and pineapple) and Sweet Jane (carrots and apple). YUM!! I had a normal dinner and finished up my day feeling great.
This morning I am munching on strawberries and a bottle of water. I can definitely see the difference between fast food breakfast or even home-made toast, tofu scramble, etc. Starting the day with something fresh feels good.
If you have raw favorites, comment with them!
Tuesday, October 14, 2008
I would like to sing an ode to this macaroni recipe. See that laughing girl decoupaged onto our table under the dish? That is how you will feel after you eat this mac-n-cheeze. I have made the recipe my own by adding a topping of Cornflake crumbs. Yum!!!
Monday, October 13, 2008
Thanks for looking and enjoy!!
Friday, October 10, 2008
Thursday, October 9, 2008
* And finally, that which I cannot leave this wonderful store without...a little bag of dark chocolate-covered coffee beans! Crunch crunch yum!!
Wednesday, October 8, 2008
I got the little girls tiny pink cardboard and ribbon purses with a peanut butter and jelly chocolate and a fancy Whopper style chocolates. For the handsome man, there was a nice blue and brown box with my choices of Chai Tea chocolate, lavender chocolate, absinthe chocolate, thyme chocolate, and Meuniere Fleur De Lis. Wheeeee!!!
Tuesday, October 7, 2008
As I've grown through my twenties, and now in my 30th year, I can say I love the way I eat. A friend introducing me to sushi* in the last few years was wonderful. Now I experiment and make my own sushi that I love. I am always excited to try new foods in new places, and am particular enamored with regional cuisines (my own region and others!). Slowly making my way from "lazy" vegetarianism to conscientious veganism has really taught me many things. I have learned about health and animal welfare, but also to my surprise, about the amazing variety of foods, kitchen tools, cooking methods, and so on .
Monday, October 6, 2008
Featured today: the delicious and hearty Pasta E Fagioli, a chunky, zesty Italian soup. I topped the soup with Joanna's vegan parmesan cheese. Delicious!!
Friday, October 3, 2008
1 medium onion, diced
Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.