The politics of food, nutrition, vegan, paleo, etc. etc.

I mindfully use diet and food and herbs to heal my body/mind/spirit. Natural healing depends on it, but the information out there is sometimes very difficult to navigate. … [click on title to read and view more]

Multi-colored beets with cilantro and hemp seed pesto #foodie friday

Fresh cut beets look like candy! Roast them with garlic and onion too. Topped with cilantro and hemp seed pesto. … [click on title to read and view more]

Mango cheese cake (raw, vegan, paleo and OMG yummy) #foodie friday

As much as it seems to annoy some people, I do like tweeting what I'm up to in the kitchen. Sometimes people ask me for recipes. I generally don't use recipes. I throw things together on the fly based on whims. Sometimes that works out real well. It did this time. So I patched together a recipe of sorts below. Clearly it's not totally precise but if you like to experiment in the kitchen it's enough to do that with. … [click on title for the rest of the post]

Butternut squash pasta #foodie friday grain free, vegan, tomato free (oh my)

So I julienned a butternut squash. Julienne peelers are pretty awesome. I use them with zucchini and sweet potatoes too. I intend to experiment further with other veggies as well. This is actually the one I have. I borrowed the picture to the right from google because I failed to take a photo. The picture of... Continue Reading →

Sweet potato grits (paleo & grain-free and vegan) #foodie friday

Odd but wonderful concoction: blended sweet potato, apple, chia seeds and LOTS of garlic...baked the "batter" in cast iron pan till crispy. It turned out tasting vaguely of baked or fried grits or polenta, both foods I miss but can no longer eat. This was a delightful surprise as I made it up totally on the fly with no real sense of what the final product would be like. You know what they say about the mother of invention. I need variation and diversity in my diet and so I am forever playing with new ingredients. My diet may be restricted in certain regards, but I make it a habit to add new foods I've never tried before as well as new combos all the time. This means I don't generally feel deprived as I'm always eating new and delicious foods. … [click on title to read and view more]

Socca flat bread with cilantro pesto #foodie friday (grain free)

Today I only made enough for one serving so I used 1/4 cup of chick pea (garbanzo bean) flour. I tossed in half a small onion, a large garlic clove and a teaspoon of chia seeds. (yes I go crazy with variations) I didn't cook the onion or the garlic, I just tossed them all together with a tablespoon of olive oil and some salt and pepper too and then I blended it all with my immersion blender (my favorite small kitchen appliance). … [click on title to read more]

Homemade raw and sprouted granola (featuring sprouted and dehydrated buckwheat) #foodie friday

I've been sprouting beans and seeds quite a lot lately. It's a wonderful way to get extra nutrition from the same foods. I also recently added buckwheat back into my diet. Buckwheat is a seed. It is not wheat, nor is it related to wheat. It has no gluten. Once the buckwheat is sprouted you can dehydrate it on a low heat setting. (115 is good) It remains raw but it's crunchy like granola. Given I don't eat grains, I've been really enjoying this! … [click on title for the rest of the post]

Spaghetti squash alfredo (vegan, grain free, low-histamine) #foodie friday

I just created a vegan, grain free "pasta alfredo" made with spaghetti squash and homemade cashew cream...and sauteed garlic...OMG yum … [click on title to read the rest]

Seaweed salad with sunflower seeds #foodie friday

Wakami can grow over 30 times it’s dehydrated size so it’s also very economical along with just plain delicious. I've made various salad/mixed veggie dishes and they've turned out very well. I'll share the recipe of one of them. Feel free to get creative and do variations as that I what I've been doing. These are amounts for 2 people eating a meal sized salad, so just add more if you're cooking for more. … [click on title to read the rest]

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