Jamie Oliver's Food Revolution Season 2, Episode 1
The Five Food Contemplations -
The following is a beautiful description of Mindful Eating as practiced at The Wake Up House Austin: This orange is an ambassador from the entire cosmos.
Eating a meal mindfully can be a meditative…
Fighting Globesity. A Big Issue -
After listening to a presentation by Marion Nestle for my school, Integrative Nutrition, I have been in a head full of research surrounding children’s health issues and nutrition. Anyway, because I…
The March 12th World Peace Diet Compassion and Health Campaign -
Dear friends, There is a book, written by my very dear friend, Dr. Will Tuttle, who I have had the privilege of working with for the past three years. The book is called The World Peace
Diet. The…
Jamie Oliver. Teach Every Child About Food! -
Please set time aside to watch this very powerful talk by Jamie Oliver about the effects the food industry has on our children’s health. It is so IMPORTANT. We do not want children to live shorter…
Forks Over Knives Official Trailer -
Enrolled -
Just wanted to mark the occasion. I have committed to a one year program that will teach me all the major dietary theories from Ayurveda to The World Peace Diet and how
to integrate traditional…
“Vegetables are all your body needs”, a brilliant ad campaign by JWT for the International Vegetarian Union, which promotes vegetarianism worldwide.
Dolma (also known as dolmade) is a family of stuffed vegetable dishes in the cuisines of the Middle East and Mediterranean region. Perhaps the best-known is the grape-leaf dolma, which is more…
How much water should I drink? -
If you’re feeling drained and depleted, get a pick-me-up with water. Dehydration makes you feel fatigued.
Water helps the blood transport oxygen and other…
Source: NYTimes (mostly vegan)
Here are a few that caught my eye. Quite simple really.
7. Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.
10. Cook whole grape tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder. Cool a bit, then toss with chopped arugula, loads of chopped mint and lime juice.
14. A classic Moroccan thing: Thinly slice carrots, or grate or shred them (the food processor makes quick work of this). Toss with toasted cumin seeds, olive oil, lemon juice and cilantro. Raisins are good in here, too. There is no better use of raw carrots.
24. Blanch spinach, then drain and shock in ice water. Squeeze it dry, chop it and toss it with toasted pine nuts, raisins, olive oil and a tiny bit of balsamic vinegar. Capers are good, too. Quite elegant, actually.
31. Roast beets whole (or buy them precooked), then slice or cube and toss with a little chopped garlic (or a lot of roasted garlic), toasted walnuts, orange juice and olive oil.
34. Grill quartered romaine hearts, radicchio and/or endive. Drizzle with olive oil and sherry vinegar, and add dill and chopped shallots. Teeny-tiny croutons are great on this.
Healthiest Foods in Mexican Cuisine -
Mexican food, like the culture, is intense, spicy and full of variety, sometimes even being referred to as mestizaje, or “mixing.” While corn, and particularly corn tortillas, plays a fundamental…
I am going to be doing a number of posts exploring how our eating patterns impact our minds and our lives. The following post was written by a very dear friend of mine, who I am so glad I met…
For Pasta Noodles:
Using your Julienne Peeler make pasta noodles from about 3 large Zucchinis. Discard the skin pieces as you go, Place your pasta In a large bowl and massage in a tablespoon of salt. Set aside at room temperature for 1 hour. Rinse well and drain/ pat dry with paper towels.
For Alfredo sauce:
…into your blender, add the following
Leftover white bits of the Zucchini (up to ½ cup)
½ cup Sunflower Seeds (washed, soaked 6 hours, rinsed, drained 2 hours min)
Juice from ½ Lemon
2 tablespoons raw Olive Oil
2 Dates (remove stones)
1-2 cloves of Garlic
1 teaspoon Salt
Water as needed to blend, just under covering these items to start.
¼ cup Pine Nuts (or more sunflower seeds if you like)
¼ cup fresh Basil (stuffed tightly to measure)
1 tablespoon fresh Parsley
Blend everything except the Basil, Parsley and Pine Nuts into a smooth thick cream, add water slowly if needed.
Add the Pine Nuts. Blend again to break down pine nuts. Add more water if needed to create the desired thickness, just about the same as cold sour cream.
Finely chop the Basil and Parsley into tiny specks and stir into the sauce.
Allow the sauce to stand covered 30 minutes minimum, when ready to serve…
Add your sauce to your pasta in a mixing bowl a half cup at a time. Add sauce until desired blend. Serve into portions adding any extras on top you like.
Extras: - Any or All - bits and pieces stirred in, or on top, or both Mushrooms Bits, Broccoli Bits and/or Diced Red Pepper
Save any extra sauce for other treats, like spreading on corn on the cob.
My Hummus Recipe:
* 1 can Chickpeas (Garbanzo Beans)
* 1/4 cup extra virgin olive oil (you can use less but this amount gives it a good flavor, if you do use less, add more veggie broth for flavor)
* About a table spoon of veggie broth
* 1/4 cup (+ or - ) according to taste, fresh squeezed lemon juice
* A few sprigs of cilantro
* 1 clove of garlic (2 if they are small)
* I use cayenne, cumin, curry, to taste ( i add more cayenne after the boyfriend has his share :)
AND
a sprinkle of salt (for fun really)
Directions:
Add ingredients into food processor and blend to desired consistency. Spoon on bottom of wrap of choice and add as many veggies as possible. You can never have too many alfalfa sprouts. I cut them diagonally to make them easier to eat. Enjoy!