Posts Tagged ‘vegan’

Juice Queen {FOOD – Evolution Fresh Juice at Starbucks}

It is somehow strangely fitting that the week I sell my Breville juicer to a friend (it was just sitting around in  my kitchen collecting dust), I become addicted to the new green juice at Starbucks.

I certainly don’t regret selling it. Juicing is way too much work and I just don’t have the time or desire to make my own… And not owning a juicer makes me enjoy the Starbucks juices even more (no guilt for buying when I could, conceivably, make my own).

The Starbucks juices are not their own brand; Sbux has partnered with Evolution Fresh to sell bottled, cold-pressed juices in Sbux stores around the city (not sure if all Starbucks are doing this or just NYC stores, to be honest).

sweet greens lemon juice 158x400 Juice Queen {FOOD   Evolution Fresh Juice at Starbucks}

Sister Visits & Souen Suppers

My sister came to visit me this weekend.

I had to work yesterday, but after work we all convened downtown (me, Julia, and Bobby) near Bobby’s office to get something for dinner. Bobby suggested Souen, and who am I to disagree! Julia also enjoys Souen though she says it’s a little bland sometimes icon wink Sister Visits & Souen Suppers

So let’s see, what did we get…

Julia ordered the cornbread with a side of miso-tahini spread. (But we all shared it.)

feb282010007 400x266 Sister Visits & Souen Suppers

I got Squash Tofu – my absolute favorite dish at Souen. (My other favorite is the macro plate.) Squash Tofu is a sauteed mix of fresh vegetables – broccoli, napa cabbage, onions, soft/medium tofu, carrots, kabocha squash, and probably more that I am forgetting. The sauce is of the miso/tahini variety (a common theme at Souen).

squash tofu souen instagram 400x400 Sister Visits & Souen Suppers

Souen’s Squash Tofu (with a side of brown rice)

{Recipe} Cream of Broccoli Soup

Cream of Broccoli Soup Recipe

broccoli soup 400x400 {Recipe} Cream of Broccoli Soup

Veggies cooking in the pot

Ingredients

  • 1 Tablespoon butter
  • 2 huge scallions, chopped (or 3-4 smaller ones) – you could probably use a leek instead if you want
  • 1/2 teaspoon garlic powder (or chopped fresh garlic)
  • 1 head broccoli, chopped
  • 4 cups chopped [purple] cabbage (1/2 a large head)
  • 2 teaspoons dried basil
  • 2 cups whole milk (you could use skim – it wouldn’t be as rich)
  • 1 cup water + 1 serving bouillon (powder or paste)
  • 1/4 teaspoon pepper
  • pinch of allspice
  • 3 Tablespoons parmesan cheese + extra

Method

  1. Heat the butter in a large saute pan or pot. Toss in the scallions and garlic powder; cook for 2 minutes, stirring occasionally.
  2. Add the broccoli, cabbage, and basil. Saute for about 8 minutes.

Link Love

Health & Nutrition Links

  • The Hidden Truths About Calories – This article delves into the complicated science of calorie calculation. Though many of us were already suspicious of calorie counts on labels, this article proves that those counts can be wildly inaccurate. The way you prepare a food, the way the food was grown, how processed the food is, AND your various aspects about your body composition – these are four factors that contribute to how many calories your body will actually take away from a food. For example, the more processed a food is, the less “work” (energy) your body expends while digesting it, and thus the more calories your body gets to keep. If you have longer intestines than your spouse, you will get more calories from a food (or vice versa). It’s a really good read, and not that long either.

quick and easy summer gazpacho [recipe]

gazpacho 400x400 quick and easy summer gazpacho [recipe]

Simple Summer Gazpacho Recipe

Ingredients

  • tomatoes – maybe 7-8 medium
  • 1-2 ears of raw corn (1/2 in blender, 1/2 in straight)
  • lots of basil – 1+ cups
  • 1-2 banana peppers
  • 1 small cucumber (optional)
  • salt and pepper
  • sugar
  • vinegar (rice or apple cider) or lemon juice

Method

  1. You will need a blender or food processor. Chop the tomatoes, basil, peppers, and cucumber roughly and then roughly blend/process them in your blender/processor. If you like a very smooth puree, blend more; if you like it chunky, blend less.
  2. I like to add the corn after blending the rest because I like the kernels whole. It’s also good to blend it in.
  3. Add salt and pepper, sugar, and vinegar/lemon juice to taste. This is what makes the flavors come out so add these to your preference.

Homemade Unsweetened Ketchup Recipe

My sister and I were chatting today about how sugar sneaks into nearly everything, including random things like ketchup. I told her to make her own from tomato paste because she likes it on her eggs, but she didn’t have a recipe. Here you go sis! I’ve used this many times.

Homemade Unsweetened Ketchup Recipe

Ingredients

  • 6-oz tomato paste (1 can)
  • 1/4 to 3/4 cup water, depending on how thick you want it
  • 2 tablespoons apple cider vinegar
  • optional spices (1/2 teaspoon each): cumin, cinnamon, garlic powder, sea salt, black  pepper, dried onion
  • optional sweetener: stevia, honey, brown rice syrup

Directions

  • Combine all ingredients; mix with a whisk. Add more water slowly until you reach your desired consistency.

Makes 1 bottle of ketchup.

Prep time: <5 minutes.

Cook time: 0 minutes.

Cook’s note: try with this spinach potato frittata.

What’s your favorite thing to put ketchup on?

Veggie Sushi and Resolutions 2012

I wanted to pop in and share part of a delicious lunch I had on Saturday at Whole Foods. My husband is bored of eating at WF; we probably grab dinner there at least twice a week and sometimes visit on the weekends too. But I have yet to tire of their prepared foods bar. I am tired of it being $8.99/pound, but not of the scrumptious salads and innovative hearty dishes. I also discovered recently that they have rice-less sushi, which is what I’m about to show you.

whole foods veggie sushi 500x345 Veggie Sushi and Resolutions 2012

There. That is seaweed swaddling shredded carrot, avocado, soft tofu, cucumber, and roasted red pepper*. Dip it in soy sauce and wasabi. Not enough for a meal on its own, but certainly a healthy and yummy component. The rest of my meal was a seaweed salad and chunky chicken salad (from the prepared foods bar). Filling, and a perfect reward after a Yin Yang yoga class taught by Tanya B herself. Wait, you’re not supposed to reward yourself with food? Oops.

Best Healthy Recipes of 2011 from Salad Maggie

Before you go out to celebrate I wanted to stop in a wish everyone…

Happy New Year!

If you’re looking for some last minute recipe ideas for tonight, or trying to think of your healthy meal plan for next week, check out some of the options below. In the meantime, enjoy the night and stay safe! I’ll be back in the new year with regular posting. Yoga teacher training is over and I am a free woman.

What are you doing for New Year’s Eve?

Bobby and I are heading over a friend’s place for a relaxing evening. There will be wine, champagne, cheese, burgers, guacamole, board games, and good company.

About the recipes: all except the Oaties have no added sugar (or weird freaky sugar substitutes), most are paleo-friendly, and most are vegan or vegetarian.

Potluck BBQ RECIPE: Mexican Couscous and Bean Salad

03 couscous avocado bean potluck salad Best Healthy Recipes of 2011 from Salad Maggie

Cobb Salad

14 cobb salad Best Healthy Recipes of 2011 from Salad Maggie

Pumpkin Porcini Parsnip Soup @ Bis.Co.Latte (Hell’s Kitchen) [Review]

When I used to imagine life in New York, I had visions of Carrie Bradshaw’s brownstone, brunches with friends, and lazy afternoons in Central Park. Over the last two years in this city I’ve learned that while those things do exist, New York is also home to thousands of chain restaurants and dirty alleyways, and it can be hard to find those quaint coffeeshops that everyone seems to think of when they think of the Big Apple. I have a few days off this week due to transitioning jobs (!) and I have been trying to find as many of those small places as possible.

My mom came up to visit me yesterday and left a few short hours ago. This morning we took a walk over to the Hudson River (that’s the one on the West Side) and passed by a charming find – Bis.Co.Latte – it’s a biscotti and coffee shop in my new neighborhood.

Vegan Tomato Peanut Stew [Recipe]

I tooootally forgot I meant to post this last week. Enjoy! I sure did.

Vegan Tomato Peanut Stew Recipe 2 Vegan Tomato Peanut Stew [Recipe]

Vegan Tomato Peanut Stew Recipe

Inspired by this peanut stew.

Ingredients

  • 1/3 large red onion
  • 1/4 cup peanut butter
  • 1/4 cup sunflower seed butter (or more peanut butter – I ran out)
  • 3 medium, verging on too-ripe tomatoes
  • 2 small satoimo (taro) potatoes
  • large handful of cilantro, chopped
  • 1/2 can of garbanzo beans (drained)
  • salt

Method

  1. Put onions in a pan and cook on high-ish heat.
  2. Chop the tomatoes and add them, along with the nut butters. Reduce heat to low-medium.
  3. Add the potatoes (satoimo).
  4. Add the cilantro.
  5. Add the garbanzos.
  6. Cook for about 30 minutes, covered. Add salt, to taste.
  7. Serve with homemade bread (me) or rice (Bobby).

This is what satoimo look like:

SatoimoJapan Vegan Tomato Peanut Stew [Recipe]

1 2 3 4 13