Cindalou's Kitchen Blues

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Asparagus and Basil Soup [Vegan] [Paleo] [Low Carb]
2007-10-14 19:20:00
It was that time of the week again. Last Friday, it was my (Jon) turn to make dinner. As it turned out, I got away with making a soup and putting together some leftovers. Keeping in line with my previous dinner ( Seared Sashimi Tuna ), I got the idea for this soup from Alisa's Asparagus Soup w/ Wild Garlic @ Go Dairy Free. Check out my gluten free, dairy free, vegan low carb, etc asparagus soup below!2 c. low sodium organic vegetable broth2/3 c. dry white wine8-10 fresh basil leaves, chopped4 cloves fresh garlic3/4" chunk fresh ginger~1 lb (bundle) fresh asparagus2 T. extra virgin olive oilSeasonings:1 t. gluten free "It's a Dilly" salt-free dill and lemon seasoningsea salt and pepper2-3 squirts lime juiceOptional:2 T. organic hemp protein powderOnce all of your ingredients are in order, start by chopping the tips (~ 1") off your asparagus. I used these later for garnish and texture. Cut your remaining asparagus into ~ 2" sections. To soften, you're going to steam these s...
More About: Vegetarian , Dinner , Lunch , Side Dish

Roasted Pumpkin Veggie Stew in/and Shell [Vegan]
2007-10-14 02:02:00
This is the last recipe I can pump out before I crash into bed here soon to ready for my 4 am waking-eugh! I must have had way too much espresso at work when I requested a 7 am flight to Philly and then a 9 am Cessna 'hop' to Yale. This is especially true considering our airport is 45 minutes away as is! Silly me. At least I won't be writing a grumpy 3 or 4 am post for you all tomorrow. I'll save you the misery :) Fresh pumpkins are in high season here in North Carolina, so it's uber easy to find delicious fresh local pumpkins. Shopping local has may benefits such as the food being fresher, supporting the community in which you live, and reducing pollution from transportation costs. I always loved the slogan "Spend it here, keep it here"... that should be applied more in everyday life and especially the government! [Vote Ron Paul! :) and eat more fresh, local produce]2 medium fresh pumpkins2 stalks fresh organic celery, chopped fine1/2 medium onion, chopped2 organic carrot...
More About: Vegetarian , Dinner , Soup , Pumpkin , Appetizer

Grass Fed Beef Roast [Paleo] [Low carb]
2007-10-13 05:09:00
I know full well how important high quality, healthy meat is and also how difficult it seems to be to find it. Honestly, I hated red meat and would avoid it at all costs since it was always awful and it never seemed worth the money or effort. I wondered why my parents ordered steak at restaurants and paid extra for it- I mean I would pay to not eat the stuff!Over time however I heard more and more about grass fed, organic, no-antibiotic, and hormone free meats. At first it sounded like a great idea but not worth the money, especially for a lowly grad student. However, I was wondering through the Farmer's market one day I thought "Why not just try it?"So we did. I'll never go back- grass fed beef is not only nutritional superior in all ways to conventional meat, but the animals are treated humanely and the quality and taste of the meat is unparalleled. We are avid fans of our local grass fed beef rangers at Baldwin Farms- Mac and his wife really looked after us when we bought...
More About: Dinner , Beef , Grass , Roast , Paleo

Buttermilk Nut Pancakes
2007-10-08 03:04:00
1 c. organic buckwheat flour1 c. organic brown rice flour1/4 c. shredded organic no-sulfur coconut1/2 c. deluxe mixed nuts (ours were mostly brazil nuts and cashews with a few pecans)1 egg (free range), room temperature1 banana, sliced1 t. baking soda1 t. non-Aluminum baking powderdash sea salt1 c. milk + 1 T. organic raw apple cider vinegar (or buttermilk)4 T. organic virgin coconut oil, for fryingSeasonings:2 T. cinnamon1 t. nutmegCombine all dry ingredients in a large bowl. Stir in beaten egg and buttermilk, mixing well. Stir in the coconut, whole nuts, cinnamon and nutmeg. If you are adding the brown sugar then add it now along with the sliced banana. Mix the batter until it is smooth.Melt the coconut oil in a large fry pan and preheat the pan to medium heat (5). Once the oil is melted, turn the heat down to 3 or 4 and spoon in batter. Cook 2 minutes until the sides bubble. Flip and cook another 2-3 minutes. Serve with a dash of cinnamon, or your choice of fresh fruit toppi...
More About: Vegetarian , Breakfast , Muffins , Breads , Pancakes

Vegetable Fusilli Bake
2007-10-08 00:50:00
This is one of the eight or so dishes which I prepared today in advance for next week. I made today a super cooking extravaganza day so that I could prepare all of Jon's main meals from when I fly to Yale on Sunday. It was lots of fun but also a little stressful since making this many different dishes at once required lots of prep space and sink space which we don't have... Jon was wonderful though and rose the the occasion as a dish washing machine :)You will notice a few dairy full dishes here in the next few days since I am cooking up "Jon only" food. I love to cook and be creative, but I'm not sure how fair the world is. He gets delicious, healthy meals just waiting for him in the refrigerator, and I get a week of stranded in New Haven with pizza and beer junkies ... sigh. What's the phrase? "If it doesn't kill you, it makes you stronger?" Perhaps. I always thought that idea was a little macho and ignorant myself. It'll be good to relinquish control over my obsess...
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Breakfast Burritos [Low Carb]
2007-10-06 14:45:00
4 free range eggs1 large jalapeño with seeds2 c. collards1/2 c. chunky salsa of your choice4 corn tortillassea salt and pepper2 T. organic virgin coconut oiloptional: 2 slices gluten free natural nitrate free turkey bacon (we use Applegate Farms brand from Whole Foods)Seasonings:turmeric*crushed red pepperfresh cilantro, choppedfresh basil, choppedDairy Options:1/4 c. shredded organic Australian white cheddar cheese2 T. plain unsweetened yogurt (instead of sour cream)First, place the corn tortillas on a microwave safe plate and cover with a moist paper towel to "steam." If you do not warm the tortillas, they break and do not taste very good. I microwaved my tortillas for about 30 seconds on high right at the end, after the eggs were almost cooked so that the tortillas were warm and soft.Scramble the eggs with a whisk and ~T of water until they are fluffy (about 1 minute). Coat your large frying pan with nonstick spray and add the 2 T. organic virgin coconut oil for frying. Turn ...
More About: Breakfast , Eggs , Cabbage , Glycemic Index , Low carb

Grass Fed Beef Stew [Paleo]
2007-10-06 05:21:00
I swear I made this a few nights ago in preparation for tonight's dinner since we're so busy with work and students now. Melissa at Gluten Free for Good also posted a grass fed beef stew a few days ago, so it must be the season! Great minds think alike, eh Melissa? :)1.5 lbs grass fed stew beef (boneless)5 stalks celery1 organic carrot1 c. radishes1 15 oz. can organic diced tomatoes with juice1/2 c. dry red wine (optional)1 large fresh jalapeño with seeds2 medium onions5 cloves fresh garlic, minced1/2" chunk fresh ginger, minced2 T. San-J low sodium wheat free tamari or Bragg's liquid aminos1 t. sea salt2 T. flaked dried sea vegetables (optional; sea vegetables like seaweed are a great source of iodine and minerals which are excellent regulators of the thyroid)Optional (omit for low carb or Paleo ):1 large sweet potato, cooked and cut into bite-sized cubesSeasonings:1-2 t. cayenne pepper1 t. crushed red pepper (to taste)rosemaryoreganoCoat the inside of your slow cooker with non...
More About: Dinner , Beef , Grass , Glycemic Index

Support Ron Paul for US President
2007-10-05 04:05:00
Those of you following this blog know that we enthusiastically support Ron Paul . Cindy and I are two of millions who have been inspired by a candidate who represents a return to honesty and limited government. Dr. Paul (OBGYN) is a fiscally responsible 10-term congressman from Texas and could use all the support you can muster. His goal for the next 3 months is $12 million. No one thinks he can do it. He can't, but we can. Check him out at Ron Paul 2008.
More About: President , Support , Resident

Macadamia and Coconut Cookies
2007-10-04 03:18:00
These are by request for Jon- I certainly can't eat them as nuts cause a fairly strong reaction for me tonight :( To minimize added fat, I used applesauce and only 2 T. coconut oil rather than the 1/2 - 1 c. oil that is normally used. The small amount of flour versus the applesauce made these cookies soft and chewy. If you like your cookies more firm, then double the brown rice flour or toss in 2 T. ground flaxseed.1/2 c. organic brown rice flour1/4 c. potato starch flour1 t. baking soda1/4 c. organic brown sugar1/4 c. organic shredded coconut1 T. honey or agave1/4 c. unsweetened organic applesauce2 T. organic virgin coconut oil1 egg, beaten2 oz. bag macadamia nutsdash cinnamondash nutmegCombine flours and shredded coconut in a large mixing bowl. Add baking soda, brown sugar, nuts, and spices. Stir well. Crack in the egg (or use your egg replacer or substitute ground flax and a T. more applesauce for egg replacer) and stir. Add the coconut oil, honey (if desired), and applesa...
More About: Cookies , Desserts , Coconut , Pareve , Maca

Homemade "Gazpacho" Marinara [Vegan]
2007-10-02 02:30:00
1 28 oz. can organic diced tomatoes1 28 oz. organic crushed tomatoes1 6 oz. organic tomato paste1 7 oz. can mushroom pieces, drained3 sundried tomatoes, chopped fine2 organic carrots, grated1/2 c. red cabbage, chopped1 jalapeño with seeds, chopped fine1 large onion, chopped3 large stems fresh basil with leaves, chopped fine1/2 c. red wine (optional)6 cloves garlic, minced1/4" thick, 1" radius horseradish, minced1/2" chunk ginger1 c. waterSeasonings2 crushed bay leavesoreganoItalian seasoningcayenne pepperdried rosemaryMix everything together in a large pot. You can cook this immediately or store to let the flavors fuse together. I made this ahead of time so I could store the sauce overnight for a fuller flavor. When ready to cook, turn to medium heat and bring to a boil. Turn the heat to low and cover, letting simmer for 1-3 hours or until the flavors are as you like them. Serve hot (or cold) as its own soup or as a pasta or sauteed vegetable topping. I have used this big bat...
More About: Vegetarian , Dinner , Vegan , Paleo , Pareve

Spicy Bison Meatball and Collard Soup [Paleo] [Low Carb]
2007-10-02 02:29:00
Meatballs:1 lb ground natural bison1/2 small onion, chopped fine2 jalapeño with seeds, chopped finecrushed red pepperchili powderpaprika3 cloves garlic, minced1/4" chunk fresh ginger, mincedCombine all ingredients in a large bowl and mix well. Spray a large pan with nonstick cooking spray and add 2 T. of olive oil to the pan. Preheat the skillet to medium heat (4). Using a large spoon and your hands, form small balls with the meat by rolling the mixture in your palms as shown below.Place 5 meatballs into the pan and cover, reducing the heat to medium low (3). Cook for 2 minutes then uncover the meatballs and flip them gently. Cover and continue cooking for another 3-4 minutes. Promptly remove the meatballs from the pan to prevent overcooking.Soup :1/2 lb. chopped fresh collards1 large grass-fed marrow bone6 c. water3 stalks celery, chopped1 cup frozen broccoli pieces1/2 organic carrot, grated1 green bell pepper, chopped (optional)2 scoops organic hemp protein powder (optional)1/2 sma...
More About: Dinner , Spicy , Cabbage , Paleo

Chunky Tomato Vegetable Soup [Vegan]
2007-10-02 01:47:00
This soup is just a nothing real special thrown together blend of leftovers we had hanging around the refrigerator. Feel free to substitute chunky tomatoes, carrots, onions, cabbage, and other veggies.1/2 medium red potato, cooked2 c. homemade gazpacho or vegetable marinara1 c. green beans, cookedjuice of 1 can black beans~1 T. black beansfresh parsley, chopped5 fresh basil leaves, tornground pepperCombine the black bean juice, marinara, green beans, and seasonings in a small pot. Chop up the cooked potato and add to the soup. Bring to a boil over medium high heat then turn to low and simmer; the longer you simmer the soup the more time the fresh basil gets to flavor the soup. Serve hot.
More About: Vegetarian , Dinner , Soup , Vegetable , Side Dish

Veggie Jalapeño Corn Bread
2007-10-02 01:22:00
1/2 cup organic blue corn meal1 heaping 1/2 c. organic yellow corn meal1/2 c. organic buckwheat flour1 t. aluminum free baking powder1/2 t. baking soda2 eggs, beaten2 T. extra virgin olive oil1/4 c. frozen mixed vegetables1 chopped jalapeño1 T. agave nectar or honey3 T. water (you may need to add a little more if you use fresh rather than frozen veggies)egg-free version1/2 cup organic blue corn meal1 heaping 1/2 c. organic yellow corn meal1/2 c. organic buckwheat flour1 t. aluminum free baking powder1/2 t. baking soda1/4 c. ground flaxseed2 T. extra virgin olive oil1/4 c. frozen mixed vegetables1 chopped jalapeño1 T. agave nectar or honey1 oz. waterFirst, turn on some Lyle Lovett. Preheat your oven to 400 degrees. Mix everything together and put in a greased baking dish. Bake for 10-12 minutes or until tooth pick comes out clean. Let it cool before cutting and serving. This goes great served with a hearty soup or my Bison Chili.
More About: Vegetarian , Dinner , Corn , Breads , Bread

Citrus Salmon
2007-09-30 20:49:00
4 fillets fresh or frozen (defrosted) wild caught Alaskan salmon with skin2/3 c. unsweetened pulp orange juicelemon juicesqueeze lime juicesea salt and pepper1/2" chunk fresh ginger, minced5 cloves fresh garlic, mincedSeasonings:dried or fresh rosemary (I used a mix of both)sprinkle dill and lemon seasoningparsleyoreganofresh cilantro, chopped for garnishCoat a large baking dish with nonstick cooking spray. Place the fresh or defrosted salmon in the baking dish and top with the minced ginger and garlic. Season well, pour over the orange juice, and drizzle the salmon with the lemon, and lime juice. Bake at 350 degrees for 10-15 minutes or until the salmon is done to mostly done (we like it a little undercooked in the center to preserve the enzymes).
More About: Fish , Dinner , Citrus , Paleo , Pareve

Sweet Potato Lentil and Wild Rice Cholent [Vegan]
2007-09-30 20:47:00
We had Jon's family over this weekend for a fantastic and energizing visit, so this is a retroactive post from our Friday night dinner :)6 oz. organic dry lentils3 organic carrots4.5 cups water1 large sweet potato, cooked and chopped into small chunks1 small yellow onion, choppedsea salt and pepper2 T. extra virgin olive oil1/2 c. organic long grain "black" (Minnesota) wild rice1/4 c. shredded organic coconut10 whole cloves2 T. earth balance vegan butter1/4 c. natural brown sugar (optional)2 T. cinnamon1 T. garlic powderCoat the inside of your Crockpot with nonstick cooking spray. Combine lentils, rice, and water in the slow cooker first. Chop up the cooked sweet potato and onion and add to the mixture. Add all of the seasonings, the Earth Balance, and coconut and stir well until everything is mixed. Cover and cook on low for at least 6-8 hours until the rice is tender. Serve hot with a sprinkle of cinnamon.
More About: Dinner , Lunch , Rice , Sweet , Wild

Applesauce Raisin Spice Muffins
2007-09-27 22:23:00
2/3 unsweetened organic applesauce1/2 c. organic brown rice flour1/4 c. ground flax1 egg, beaten1 t. non-aluminum baking powder1 t. baking soda1/4 c. organic raisins2 T. honey or agave nectar1 T. organic sugar (or more agave)1 T. cinnamon5-6 whole cloves1 t. nutmegdash cayenne pepperMix everything in a large bowl until smooth. Preheat the oven to 350 degrees and spray a large muffin tin with nonstick spray. Pour the batter into the muffin tin, filling each hole about 1/3 full. Bake at 350 degrees for 12-15 minutes or until a toothpick comes out clean.These are great dense muffins that remind me of bran muffins. This is a great low fat dessert, snack, or breakfast; the applesauce replaces butter, shortening, and oil!
More About: Vegetarian , Raisin , Desserts , Muffins , Breads

Seared Sashimi Tuna
2007-09-25 02:45:00
This recipe is one I'd wanted to make for awhile now, but we were waiting for the tuna to go on sale (It is on sale now at Harris Teeter in case you have one in your area). However, I'd like to make it clear that this absolutely delicious and beautiful, healthy gluten, dairy, nut free low carb dinner came not from me, but from my wonderful fiance Jon. I have been asking him to cook me a meal since he feels intimidated in the kitchen and I feel like the authoritarian kitchen Czar or something :) He not only thought this up independently (he didn't know I had a draft for it already), but he planned and executed the whole thing like a pro! Thank you babe, it was fantastic - and now you can cook more than eggs. The ironic part is I didn't even get a break from the kitchen like I'd wanted: I couldn't bring myself to leave the cozy cubby of our kitchen nook. I just stood and admired him in action.Actually, I (Jon) got the idea from Karen's Seared Tuna with Asian Slaw @ Glu...
More About: Recipes , Fish , Paleo , Pareve

Black Bean & Roasted Squash Bowl [Vegan]
2007-09-25 02:40:00
This is a late post of a second part of our Fall Equinox and Yom Kippur Feast on Sunday. We focused on the seasonal harvest foods like squash which are now available at out local Farmer's market and store. Seasonal foods really help me to appreciate the blessings which each season have to offer.1 two-pound turban squash1 two-pound spaghetti squash1 small yellow onion, chopped1 can organic black beans1 T. extra virgin olive oilsea salt and pepper1 T. natural brown sugarfresh parsley, chopped for garnishSides:2 large red potatoes, chopped and roasted with the squashPreheat the oven to 350. Carefully knife the spaghetti squash so it doesn't explode. Place it in a Pyrex baking dish filled with about 1/2" water. Cut the top off the turban squash, as you would for a jack-o-lantern type pumpkin. Scoop out the seeds and pulp as shown below. Rather than discard the seeds, we roasted and topped the finished squash with them.Place the turban squash halves face down in the baking dish ...
More About: Vegetarian , Recipes , Vegetables , Dinner , Black

Cranberry Citrus Turkey
2007-09-25 02:24:00
1 lb ground turkey2-3 oz. frozen raw cranberries1/4 c. orange juice (we like pulp)2 T. extra virgin olive oilSeasoningssea salt and peppertarragoncrushed red pepperItalian seasoningoreganoonion flakesGarnish1/2 grapefruit, sectioned and chopped (save juice to add later)fresh parsley, choppedSpray a large skillet with nonstick spray and add the extra virgin olive oil. Add the raw ground turkey and orange juice and turn the skillet to medium heat. Season the turkey and then break it up with a spatula as it cooks. After about 2 minutes add the frozen cranberries and continue to stir everything as the turkey cooks. Cook the turkey until it is no longer pink- about 6-8 minutes. Serve hot with the fresh grapefruit sections and parsley as garnish. I served this as part of our harvest feast along with my Vegan Black Bean and Squash Bowl and some of my Low Carb Harvest Pumpkin Pie for dessert.This would have been great with grapefruit juice or some other kind of citrus juice. I will r...
More About: Recipes , Turkey , Dinner , Lunch , Citrus

Harvest Pumpkin Pie [Low Carb]
2007-09-24 20:32:00
1 15 oz. can pure pumpkin*1 t. nutmeg1 liberal T. cinnamon1 t. ground ginger2 T. agave nectar1 T. ground flax2 eggscinnamon stick, garnishMix all ingredients in a large bowl until smooth. You can adjust the agave nectar to suit your sweet tooth- this pie is very mildly sweet as opposed to the sickeningly sweet pies which are commercially available. We have "dulled" sweet tooths, however, so you may need to add some natural brown sugar or more agave to give this more of a dessert "umph."Pour the batter into a gluten free pie shell and top with cinnamon sticks; we used our vegan flax pie crust. Bake for about 35 minutes at 350 degrees until a toothpick comes out clean. Serve hot or cold- I served this chilled.I didn't use any kind of milk or milk substitute here since I love the rich pumpkin texture, and I didn't want to introduce too many potential leaky gut allergens since I already used eggs and flax (coconut and almond are on the questionable list for me right now).Per servi...
More About: Vegetarian , Recipes , Desserts , Pumpkin , Harvest

Flax Pie Crust [Vegan]
2007-09-24 20:29:00
3/4 c. ground flax1/4 c. rice bran1 t. cinnamona few (~ t.) whole cloves1 t. nutmeg1/4 c. organic unsweetened apple sauce1/2 c. waterMix everything thoroughly in a mixing bowl until it becomes a thick paste. Spray an 8" pie plate with nonstick cooking spray. Put the dough in the middle and use your mixing spoon to press the dough into the bottom and sides of the pie plate to form a crust. Bake at 400 degrees for 15 minutes. Let cool completely. We used this as the crust for our Harvest Pumpkin Pie.
More About: Vegetarian , Recipes , Desserts , Muffins , Breads

Lemon Pepper Salmon and Kale
2007-09-24 01:53:00
1 can drained wild caught salmon4 c. kale, torn into small pieces2 T. extra virgin olive oilSeasoningslemon pepperItalian seasoningpeppercrushed red peppersalt free dill seasoning ("it's-a-dilly")1 T. San-J wheat free tamari (optional, this is already fairly salty without the tamari)Spray a large skillet with nonstick spray and add olive oil and kale. Season kale and saute for about 3 minutes over medium heat until the kale is soft but still bright green. Drain the canned salmon and mash up in a bowl off to the side. Add salmon and stir fry for about 3 minutes until the salmon is heated through. Serve hot with a green salad. This would have been better with some red bell pepper, but we don't have any :(
More About: Fish , Lemon , Dinner , Lunch , Pepper

Pumpkin Spice Biscuits [Vegan]
2007-09-23 16:35:00
1/2 c. brown rice flour1/4 c. buckwheat flourdash sea salt1 T. aluminum free baking powderheaping 1/4 c. raw canned pumpkin1 t. vanilla1 T. extra virgin olive oil4 T. waterSeasonings:liberal T. cinnamon1 t. nutmeg3-4 clovesFor sweet biscuits, add:2 T. natural brown sugarPreheat the oven to 400 degrees. Coat a large cookie sheet with nonstick spray. Combine all the dry ingredients in a large mixing bowl. Mix in pumpkin and water until a thick, pasty dough forms. Make biscuit-balls by rolling the dough into circles between your palms. Drop the biscuits onto the cookie sheet. Bake at 400 degrees for 10-12 minutes or until golden brown. Let cool.These look dry, but trust me they're not at all... they are delicious! They are kindred to my Vegan Sunrise Cinnamon Raisin Biscuits . Apparently my forte lies in biscuit making :)Happy Fall Equinox! Viva la tree of life
More About: Vegetarian , Recipes , Desserts , Pumpkin

Spicy Tamari Spinach Seaweed Roll [Vegan]
2007-09-23 16:16:00
2 sheets organic Pacific Sushi Nori (Seaweed wraps)*~1/2 lb frozen chopped spinach1 T. San-J wheat free tamarishake onion flakesshake dehydrated garlic flakesshake crushed red pepper flakespepper1 t. cayenne pepperSpray a large fry pan with nonstick spray and add the frozen spinach and seasonings. Drizzle over the tamari and cover. Cook on medium heat for 5-9 minutes or until the spinach is soft. You can cook it at higher heat or use a steamer, but this is the easiest method for me.Once the spinach is finished, spoon it into the nori seaweed wraps by forming a long stripe of spinach down the left side of the wrap. Use the small amount of wrap on the left side to gently roll the spinach up tightly; the nori becomes taught and elastic when it gets moist from the spinach, so it will be easier to roll than the brittle dry nori sheets. Tuck the ends of the wrap in and slice diagonal, across the middle. Serve hot.*Apparently, these don't sell too well at our local Food Lion. We b...
More About: Vegetarian , Recipes , Breakfast , Appetizer , Roll

Happy Autumn Equinox! [Almost]
2007-09-23 01:55:00
Tomorrow, Sunday at 9:51 am autumn equinox is official. Horrah! The equinox is when the sun is aligned opposed to one of the intersection points of the celestial equator and ecliptic plane... this is 'technical' mumbojumbo for the day and night are of equal length. Neat, huh?As with all other seasonal holidays, many religions and spiritualities have celebrations centered around this time of year which focus on the harvest feast for the coming of fall...a new season, new beginnings. We are throwing a massive feast this weekend at out place (and our zero friends :) ) in honor of the equinox... like a early Thanksgiving. Indeed this is a thanksgiving, but not the Americanized water-down Indian and settler storybook feast (though we do that one too) :)In case you're wondering why I always post holiday greetings early, it is because I am to busy during the actual holiday with good company and good food.
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Healing Our World
2007-09-22 22:02:00
If you've read either Jon's profile or my own, then you know we're active in the political spectrum. Voluntarily, at least. Looking around the internet, we found a free online book Heal ing Our World : The Other Piece of the Puzzle. The author, Dr. Mary J. Ruwart, speaks of the taxation aggression that we in today's society take for granted as inevitable. From our childhood, we are told "all you have to do is die and pay taxes." Ruwart exposes the fallacies of taxation effectively and proposes a free market system, akin to the one presidential candidate Ron Paul espouses, as the past and current solution to this American dilemma. Take a look!

Sorry, that Soy latte is NOT healthy: The Dangers of Soy Part I
2007-09-20 17:13:00
Okay, so I've been slandering soy and soybean oil quite a bit as of late without much justification...yet. This post has already grown beyond reading capacity, so this will be part one of a series on soy. The truth is that evidence is mounting against the "healthy" soy bean and many doctors, nutritionists, and researchers are very vocal on their concern about soy safety. I should first distinguish between fermented and unfermented soy products - fermented soy products such as tamari, tempeh, miso (careful, this is often made with koji-barley/gluten), and natto do not pose the health risk from active soy isoflavones and compounds. The fermentation process actually inactivates these compounds, whereas typical cooking does little to battle these compounds. If you've ever attempted to cook dried soybeans from scratch by soaking and simmering, you know full well how long soybeans have to cook just to be edible!In nature, soy protects itself from predators by containing a high con...
More About: Part , Healthy , Latte , The D , Heal

Bison Chili [Low Carb]
2007-09-20 04:40:00
The pictures don't do this guy justice... our camera is on the fritz so we're on the market for a new one- suggestions? More likely the bad pictures are (my) user error :) This tastes delicious and the bison is a fantastic rich meat which is high in protein, B12, selenium and many other vitamins and minerals. Bison is a nice alternative to other red meats also, especially if you cannot get grass fed meats easily since bison is not treated with antibiotics or hormones. Note: I labeled this recipe "quick and easy" since it is quick to prepare and the cooking is hands-off in the Crockpot, but the 8 hr cooking time isn't quick at all.1 lb natural ground bison28 oz. can organic diced tomatoes1 14 oz can organic Italian cherry tomatoes1 organic carrot, minced1 15 oz. can Eden organic black soybeans* (drained)1 15 oz can organic tri-bean blend* (drained)1 large white onion, chopped4 cloves garlic1/2" chunk ginger1/2" horseradish1 jalapeño, minced2 T. extra virgin olive oilSeasonings...
More About: Recipes , Chili , Glycemic Index , Low carb

Flourless Peanut Butter Flax Cookies [Vegan]
2007-09-19 18:27:00
~ 1/2 lb no salt organic peanut butter1/2 c. natural apple sauce, unsweetened15-20 (handful) unsweetened cranberries1 c. flax seed, ground1/4 c. natural brown sugar1 t. cinnamon1 t. gluten free vanilladash sea saltMix all ingredients in a large bowl until smooth; I recommend doing this quickly since the flax rapidly absorbs the moisture from the peanut butter and applesauce. Once the dough is smooth, spray 2 cookie sheets with nonstick spray and preheat the oven to 350 degrees.Roll the dough into little balls in your palms and place on the pan. Use your (greased) spatula to press the dough down to form a cookie. Bake at 350 degrees for 15 minutes or until brown (slightly more brown- the flax and peanut butter are already brown :) ). Ensure the cookie is sufficiently done by checking that it will not fall apart once cool. Cool cookies then devour. Note: these are not too sweet- they have a nice sweet residual taste. You may wish to add more brown sugar if you like sweet cookie...
More About: Vegetarian , Recipes , Peanut , Cookies , Desserts

Honey Mustard Potato Salad
2007-09-18 19:46:00
8 small red potatoes, cooked1 T. homemade mayonnaise~3 T. honey~1/3 c. yellow mustard1/3 red onion, chopped1 yellow onion, choppedSeasonings:sea salt and peppertarragonrosemaryparsleyoreganoWash, fork and saran-wrap potatoes. Microwave the wrapped potatoes until fork tender. We cooked ours in 2 batches of 4 where each batch took about 6 minutes. Let potatoes cool a bit, then chop them into sixths. Add potatoes to a large bowl and add mustard, honey, mayo, spices, and onions. Mix thoroughly and serve hot.
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