Posts Tagged ‘vegan’
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).
My drink of choice has been the Sweet Greens and Lemon Juice. I have it for breakfast since I’m usually not that hungry in the morning (IBS = morning bloating) and actually since I started drinking these for breakfast (most of last week) the bloat has significantly improved. (Which makes me more hungry, which makes me want more than juice, ha.)
Ingredients: celery, apple, cucumber, spinach, parsley, romaine lettuce, lemon, lime, wheat grass, and clover sprouts. (The only non-fodmaps-friendly ingredient here is apple.)
At only 80 calories and 16 grams of (plant-based) sugars per bottle, I think this is a pretty healthy juice choice. The sugar content sounds a bit high, but come on – it’s juice, people – of course it’s mostly sugar. If having a juice for breakfast makes my stomach feel better I will certainly try it for a while.
The price tag is $5.95 for the bottle though I do have a reusable $1 off coupon I’ve been using (only good until the 27th). I’ll probably keep getting it for breakfast until then and reevaluate if the money is worth it.
The benefits so far of having this juice for breakfast – first, it really is helping the bloat which is huge for me. I don’t know if you have ever been plagued with constant bloat but it is miserable. I don’t want to start up into a negative, complaining rant here, so I will keep it brief, but living with a distended stomach 95% of the time is generally unpleasant, terrible for body image, frustrating when you have to wear anything but stretchy pants, and uncomfortable while working out (or doing anything really – including simply sitting at a desk). After over 8 years of living with IBS (it really hit sometime in my freshman year of college, though I’d had minor symptoms starting in middle or high school) I *still* haven’t learned the best way to manage it. FODMAPs honestly does work, but I am so bad about being strict enough – too many lists to memorize, and very difficult to eat anything without first checking online to see if it’s an “OK” food. (Yes I should dedicate a month to figuring this out. No I don’t know when.) Second benefit, it’s delicious!
The cons of having juice for breakfast – it’s pricey and it’s not that filling. Though “not that filling” is kind of a pro because I generally have my biggest meals of the day for lunch and dinner and I don’t enjoy having a large breakfast.
I have juiced in the past and the Evolution Fresh recipe is close to what my favorites always were – lots of greens, about 1/2 an apple, lots of lemon, plus ginger (Evolution is missing the ginger). Here are some of my faves (I love looking down memory lane – most of these posts are from the summer of 2009 when I was out in Cali).
There you have it.
Will you try Starbucks’ green juice (they have other Evolution Fresh juices, too, by the way – not only green juices)? Are the Starbucks near you selling these juices?
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
So let’s see, what did we get…
Julia ordered the cornbread with a side of miso-tahini spread. (But we all shared it.)
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).
Souen’s Squash Tofu (with a side of brown rice)
Julia opted for the Inspired Vegetable Curry – a delicious mix of broccoli, carrots, squash (kabocha), cauliflower, mushrooms, and more + a savory Indian spice-inspired sauce.
Souen’s Inspired Vegetable Curry (with a side of brown rice)
And last but certainly not least, Bobby got Souen’s Stir-Fried Noodles with soba noodles as his entree. Tons of veggies including lotus root and snap peas, topped with some seaweed flakes. It’s in a mushroomy-gingery sauce.
Souen’s Stir-Fried Noodles
After dinner I got a macrobiotic scone. Here a recipe for macrobiotic scones that I have been meaning to resurrect – it’s from 2009. And I found this Eden Foods recipe for Cranberry Walnut macro scones too.
Do you like macrobiotic food? Which dish would you pick at Souen? Do you like math?
Cream of Broccoli Soup Recipe
Veggies cooking in the pot
- 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
- Heat the butter in a large saute pan or pot. Toss in the scallions and garlic powder; cook for 2 minutes, stirring occasionally.
- Add the broccoli, cabbage, and basil. Saute for about 8 minutes.
- Add the milk, water, boullion, pepper, allspice, and cheese. Bring to a boil and then let it simmer for ~20 minutes (covered).
- Remove from heat and let cool slightly. Puree with your Vitamix or other blender.
- Garnish with more parmesan. Add salt+pepper, to taste.
I actually based this on a vegan recipe – but mine is most certainly not vegan! I am hoping to do a soup round-up sometime soon, so if you want me to feature one of your soup recipes just drop a comment below.
What is your favorite kind of soup?
I have two: clam chowder and corn and chicken chowder.
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.
- 5 Ways to Make Going Vegan Easy – I am not a vegan, but I like these ideas. The ideas include drinking green juice, eating quinoa, using almond milk, eating more greens and fruits, and giving up one animal a month. Click through to read more.
- Chocolate Buckwheat Cake. Need I say more! I haven’t made it yet but it looks awesome.
Yoga, Fitness & Happiness Links
- 6 Things I Do to Be Consistently Happy – written by a person who does startups. The ideas include 1) waking up early, 2) exercising, 3) disengaging, 4) helping others, and 5) learning new things regularly. Click through to read the last one, and to hear his thoughts on the ones I just listed.
- Track Your Happiness – a cool app idea for the iPhone (I don’t think it’s for Android yet).
- Patanjali’s 8 Limbs of Yoga – this is a great illustration of them.
- Broadway Week – 2 for 1 tickets coming up (Sept 4 – 16).
- All You Need to Know to Compost in Your Apartment – to be honest, I have not started composting yet. There is a compost station at the farmers’ market Sundays (it’s less than half a block from my apartment) so I can drop it off there if/when I do start.
Simple Summer Gazpacho Recipe
- 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
- vinegar (rice or apple cider) or lemon juice
- 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.
- I like to add the corn after blending the rest because I like the kernels whole. It’s also good to blend it in.
- 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.
Do let me know if you try it. Hope you enjoy.
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
- 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
- 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?
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.
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.
*This sushi reminded me of my “fushi” – nearly raw, riceless sushi.
Some words on new year’s resolutions.
One resolution that I think everyone should have, not just at the start of the year, but always, is to take care of yourself. This could mean going to the dentist even though you really hate it, or giving yourself that 15 minute break in the afternoon even if you’re busy at work.
I’ve been struggling with my resolution to quit diet soda – I did not realize what a hard habit it would be to break. I have been following through on reading more.
A new resolution for the rest of January and beyond – more flossing! (At least once a day.)
I have many questions for you today:
- Do you do crosswords?
- Do you like to read (and if so what are you reading)?
- When was the last time you went to the dentist?
- Do you drink diet soda?
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.
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.
Upon entering the shop I was greeted with a smiling face and a display of biscotti – there must be over a thousand of these cookies, in a so many flavors. To be honest I wasn’t there for the biscotti though. I’m simply a coffee girl through and through, and I have been avoiding grains lately anyway (paleo* thing).
So instead of a biscotti I picked up a homemade soup.
Pumpkin Porcini Parsnip Soup (vegan)
This was one of about 6 fresh soups they had available. They also had a pumpkin chili that I would like to try and a risotto menu. I asked about the porcini – they are mushrooms with a meaty flavor. My soup was a puree and it came with some multigrain bread that I decided to save for Bobby. They also packed in some pumpkin seeds for me to top it with (I got it to go and ate it at home). I believe you can get all of their soups vegan.
The soup was absolutely perfect – I didn’t need to salt or pepper it, and I finished the whole thing. It’s fairly pricey ($7.75 for just a soup – a fairly large portion) but it’s worth it… at least once in a while. I usually spend around that much for lunch anyway so this was a nice change. The pumpkin soup was surprisingly filling. It’s thick and creamy (they use soy milk) and a very homey fall meal. If you are in the area I definitely recommend checking out Bis.Co.Latte. Let me know if you try any of their baked goodies.
Do you like soup? Pumpkin soup? What’s your favorite fall meal?
I usually don’t eat soup because I don’t think it fills me up, but recently I have been trying to add it into my diet more. I love the way it makes my stomach feel (no bloating) and for some reason a hot soup can be super comforting on a chilly fall afternoon. Other recent soup adventures of mine have included carrot soup and veggie soup (both from Le Pain Quotidien) and a Shrimp Bisque (like a chowder) from Hale & Hearty.
*A note on paleo – I have been avoiding grains off and on (mostly avoiding) for the last year but have kept kind of quiet about that because I didn’t want to say something and then suddenly change my mind later. I think I would like to slowly go more paleo (like avoiding sugar better) but I’m totally ok with this being a verrrrry slow process. Paleo can be very meat-heavy and sometimes I have issues (morally) with eating such large amounts of animal flesh. So there you have it.
I tooootally forgot I meant to post this last week. Enjoy! I sure did.
Vegan Tomato Peanut Stew Recipe
Inspired by this peanut stew.
- 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)
- Put onions in a pan and cook on high-ish heat.
- Chop the tomatoes and add them, along with the nut butters. Reduce heat to low-medium.
- Add the potatoes (satoimo).
- Add the cilantro.
- Add the garbanzos.
- Cook for about 30 minutes, covered. Add salt, to taste.
- Serve with homemade bread (me) or rice (Bobby).
This is what satoimo look like:
Feel free to sub in a regular potato – I just didn’t have any on hand.
Before serving, I un-veganized it by adding parmesan (duh). I had this with my own homemade bread from the new breadmaker.
Do you eat stew? What is your favorite kind?
P.S. Please check out Natalie’s Hormone Survey! I might do a hormone post in the near future as well because I finally went to the doctor (I *finally* found a good one) and figured out what my dealio is.