A Healthy Challenge & Soup Recipe

Hi ya!  It's Wednesday so you know what that means.  Yes! A new soup recipe. I'll get to that in a minute, but I must share with you that today is Day 3 of the Healthy Vegan Challenge which is the brainchild of fellow blogger, Carrie.  I know I have mentioned her name many, many times in previous posts, but she is an amazing woman and is such an inspiration.  So what does Day 3 bring?  First I should start with what this challenge started out to be for me.  I want to decrease my grain consumption, exercise harder & work on my studies for the NET program.

It seems that when I'm in a craving mood or really, really hungry I want something baked, whether it be toast, a pita or a tortilla, I want something bread-y.  I do find that, though this dietstyle allows one to two servings a day (1 cup or so max), I tend to stretch that a little far.  How do you measure toast in cups?  Ha ha!  I can roll up a slice of bread (or two) quite nicely and fit it in a measuring cup.  Obviously measuring oatmeal, etc is easier.  So last night when I got home from work and was "starrrrrving" I really wanted to stick a pita in the toaster to warm it up and dive into some hummus, but I didn't.  I threw out my life line to my "buddy" and waited for the soup to cook.  Knowing my support person would eventually get back to me and I would have to tell her I went nuts and ate every slice of bread in the house, I refrained.  Instead, I set the soup to simmer and, head down, got my gym bag and work clothes ready for the next day!  That took about as much time as the soup did to cook, so it was a perfect distraction.  I paired the soup with a huge salad and for dessert it was an apple with almond butter.  After dinner I even had time for some studying.  Reading about water soluble vitamins can be sooooo very interesting -- either that or works just like a sleeping aide.  I call Day 2 a success!  Let's see how Day 3 and the next 53 go.

So what is the soup, you say?  This week I tried out Dr. Fuhrman's Broccoli Mushroom Bisque.  It was pretty good.  I have to say that I didn't have some of the ingredients, as is typical, and so subbed in potatoes and left out the onion, obviously, for the allergic in the house.  It really does keep harmony in a marriage to leave out those nasty things.

Here's the recipe & a picture or two.  It made more than four servings and, like usual, there is plenty left over for lunches!

Serves: 4

Preparation Time: 30 minutes

 

Ingredients:

1 head broccoli, cut into florets

8 ounces mushrooms, sliced

3 carrots, coarsely chopped

1 cup coarsely chopped celery

1 onion, chopped

2 cloves garlic, minced

2 tablespoons Dr. Fuhrman's VegiZest* (or 2 teaspoons Mrs. Dash no-salt seasoning blend)

2 cups carrot juice (2 pounds of carrots, juiced)

4 cups water

1/2 teaspoon nutmeg

1/2 cup raw cashews

1/2 cup raw Mediterranean pine nuts

Instructions: Place all the ingredients except the cashews and pine nuts in a soup pot. Cover and simmer for 20 minutes or until the vegetables are just tender.

In a food processor or high powered blender, blend two-thirds of the soup liquid and vegetables with the cashews and pine nuts until smooth and creamy. Return to the pot and reheat before serving.

lots of goodness in the pot

After a trip thru the Vitamix, we're ready to go!

I did this one on the stovetop, as the ingredients are all fairly quick cooking, so no need for a pressure cooker this time.  

I have started using an online food journal program called My Fitness Pal.  I have journaled my food the old-fashioned way previously and knew that food was a huge focus of my day, but using the online version brings it clearer to me that I do EAT A LOT!  Most of the things I eat aren't in the database, so right now I'm at the stage of entering recipes, etc.  I'm not really doing this to count calories, as calorie counting is sort of frowned upon by Dr. Fuhrman and others who eat a plant-based, whole-foods diet because some of the foods we consume are admittedly high in calories.  Take avocados and beans, for example. But we know that with beans, not all of the calories are available to our bodies due to the fact that they are so high in fiber and no digestion takes place, so the calories just slide on out.  Don't you love that?  I wish the same thing were true with chocolate!  I'm excited to see over the next few months how my appetite will change if I  eat only when truly hungry.  Maybe the quantity of food I eat will decrease.  With the Healthy Vegan Challenge taking us up to the end of April, that will leave two months before I head off to Dr. Fuhrman's Health Getaway in San Diego.  I think I'll be in perfect eating condition to spend a week learning more & eating even healthier than I do at home.  I've been looking forward to going to this getaway since last year's in Florida.  I did not attend that event and promised myself I would make it to this year's.  It is so easy since it's on the West Coast this time & happens to fall during my pre-arranged vacation time.  Speaking of the getaway, tomorrow is the last day for early-bird pricing.  If you'd like to go, click the link above to save $100 through the end of February.  I would love it if just one of my readers went.  How fun would that be?! 

I'm gonna call it a wrap for today.  Speaking of wraps, that sounds kind of tasty. 
See you all on Friday!

Monday Musings & A Challenge for YOU!

Ahhh, we made it through the weekend and back to work we go.  Sometimes the weekends can be just as busy as the workweek and getting back to the ol' grind can be relaxing.  Not for me for the next few weeks.  It seems when it rains, it pours.  I have a lot of work on my to-do list; all with fairly tight timelines.  That's okay.  I'm a gal who works best under pressure and a timeline is much like a goal.  For me, at it as a challenge.

I like challenges, not that I'm competitive and have the need to win, but I really like to put myself to the test and see what I can do.  Which brings me to the 2013 Spring Healthy Vegan Challenge.  You don't have to be vegan or even striving to be vegan to join us in this challenge.  We start today, but you can join us when you are ready.  There's a group of us -- led by fellow blogger & friend, Carrie -- who are putting our best feet forward and nourishing our bodies with the healthiest foods we can.  Why not start with US when it comes to wiping out diabetes, obesity and cancer?  Who wouldn't want to live their life without pain & sickness?  I know I would love to make it to a ripe old age with a great quality of life.  You can too.  Join us as we spend the next eight weeks getting rid of the old & bringing in the new.

My goals for the challenge may be a bit different than yours and yours may be different than someone else's.  See, since Lent began back on February 13th, I've been following a no-sugar diet.  Sugar has been my weakness and something I haven't been able to break.  It seems easier this time around.  Maybe because it's the only thing I'm focusing on right now, rather than trying to be super-nute and do it all at once.  So with sugar out of the picture, I'm going to try to limit processed grains to just one serving a day (if at all).  I also would like to take the next two months to finish up my studying to take the first exam for certification as a Nutritional Education Trainer.  I'd love to coach people on this diet-style (and maybe get paid for it, too.)  With the eight weeks I should easily be able to take the first exam and maybe the second; but I don't want to set my sights too high and will be happy with the first one being completed.  The challenge even has it's own group on Facebook if you'd like to join us.  Just click here to join & Carrie will get you all set up.

This weekend, I sort of went on strike.  Okay, it was only for a day.  I thought I would take the whole weekend off and eat from the foods that have been hanging out in the freezer.  That only worked for one day.  And I didn't go crazy and make a whole ton of new things... well, only a half a ton.  I tried to stay out of the kitchen on Sunday, but that lasted until about 2 p.m. when I started making my sauces for the week.  I made a cheese sauce, a peanut sauce & dijon date salad dressing.  The intent was to just make them and be done, but one thing let to another & I ended up creating some quinoa patties, chocolate mousse & almond shortbread cookies. (I will post those recipes later this week.)  All this food prep was in addition to what we were having for dinner -- an old standby... lentil tacos and mushroom fajitas.  I love being in the kitchen.  And, really, it's great for my sciatic nerve which tends to flare up with too much sitting.  It's clear to me I can't go on strike for long without being called back. 

Quinoa Patties before baking - recipe coming soon!

baked to perfection!

Chocolate mousse with strawberries and almond shortbread

I had some help with the pictures as I was struggling with the lighting, so please forgive me.  Daylight ambiance is much better in our kitchen/dining area, but once the sun goes down and you turn on the overhead lights it doesn't work so well.  I hope you get the gist of the food & will try some of the recipes yourself.  Remember, we don't use onion in our house because of an allergy; feel free to add it wherever you deem appropriate.

Well, it's time for me to get going with the Healthy Vegan Challenge.  We're about ready to begin a great adventure!  Please, won't you join me?

Wednesday Recipe & a check-in

Hello, happy, healthy eaters!

It's Wednesday already.  My days are all mixed up this week because I had Monday off from work.  I'm not sure if I'm a day behind or a day ahead.  In any event, I'm off kilter a little bit.  Maybe it's because on Monday I shared a soup recipe with you and I normally do soups in Wednesday's post.  I do have a recipe for you today, but it's for a salad instead.  I'll get to that in a bit.

I wanted to share a little quote with you today that I pulled from a page I "like" on Facebook.  It's from the Catholic Community Services of Western Washington page.  It says, "Fast from worry; feast on hope."  For those of us who observe Lent, this is a great fast/feast comparison.  I think I will make this my mantra for the next five years while Alex is serving Active Duty in the Army.  I do have to say that I'm coming to grips with the whole thing and I'm settling in to a certain amount of comfort in the idea.  Notice I said "certain amount."  That is like an eensy-weensy bit of comfort.  I think it's because I know we have a large support group -- people whose kids have been-there-done-that, friends who were or are military themselves and have lived to tell about it -- and we have our faith on our side too.  See, I'm a worrier (bet you couldn't have guessed that).  And like most moms I want the best for my kiddo and want him to be safe.  So this Lent as I'm fasting from sugary foods and feasting on nutrient-dense fruits & vegetables, I will also turn my efforts toward feasting on hope.

If you've been a relatively healthy eater and maybe backslid over the holidays or just want to ramp it up a little bit and work on a certain area -- like me and losing the sugar habit -- or are a newbie to the whole-foods eating style, I encourage you to join me and a group of others just like us for the next eight weeks as we embark on a challenge introduced by fellow nutritarian & blogger, Carrie.  You can read about her Healthy Vegan Challenge on her website.  I think it comes at a perfect time for me as I've committed to no added sugars for Lent.  Lent is a good time for making a change, no matter the type, but it's always easy to slide a little bit because there's not much accountability.  Well, you're accountable to the big guy upstairs, but He doesn't tend to call you out on things like eating sugar when you know it's not healthy.  I'm not sure anybody in the challenge will confront us either, but we definitely can use the challenge for support when we're struggling.  Just like that support system we have that will support us when Alex leaves, the folks in the challenge will be your support system for the next eight weeks.  Consider this a little mini-boot camp or Basic Training for a healthy life to come.  We all know it takes a lot of hard work, and I bet there will be a drill sergeant among us!

The other day a friend sent me a recipe for a salad.  It looked intriguing so I figured I'd give it a try.  I actually emailed her back and asked her if it was correct that there was no dressing on it.  She confirmed and noted that she prefers to get a blueberry in every bite.  Ahhh... Makes sense.  The "recipe" is just a list of ingredients with no measurements listed.  I was a bit skeptical, but I noticed at the bottom it said something like, "cut the broccoli & kale into bite-sized pieces and be generous with the ingredients you love the most."  Makes even more sense, right?  The salad was delicious.  I've always been a lettuce, peppers, cucumber, celery salad eater.  Now, this is something new!

Here's the recipe.

broccoli
kale
edamame beans
grape tomatoes
carrots
dried cranberries
blueberries
sunflower seeds
cashews, raw & unsalted
pecans- toasted

You literally mix it all together and enjoy!

As is standard for me I wanted to try this salad immediately, but I didn't have ALL of the ingredients so I substituted some things.  I think if you use mild-flavored vegetables and have a fruit, you're good to go.  I subbed cucumber for the carrots; strawberries for the blueberries; and currants for the cranberries (added sugar).  Getting a strawberry bit in every bite is key.  All of the flavors blend nicely and it stores great in the fridge for a couple of days.  That reminds me... I brought some of the leftovers in my lunch today!  Oh, is it noon yet?

I do have some exciting news to share... I am now registered for the Dr. Fuhrman Health Getaway in San Diego.  It's in June and I can't wait to go.  But then again, getting to June means I have to get through April which is when Alex leaves.  Can you see the angst?  But I will deal with that another day.  I am so looking forward to sunshine, learning, eating healthy foods, a little more sunshine & warm weather and a whole lot more eating (of meals I don't have to prepare).  If anybody is going to join me, let me know!  I can always use a roomie.

Well, I'll call it a wrap and come back on Friday when I'll share my view of something.  Not sure what, but it will be something.  I promise!

Is it Wednesday? Cuz I have a soup recipe!

It's Monday and I'm off work today thanks to Presidents Lincoln & Washington.  I hope you had a grand weekend and if you're off today you're doing something fun.  I will be spending hours basking in the warmth of.... the heated rooms and soaking in the tubs at the Olympus Spa.  I love this place and I try when I have a weekday off to get there and treat myself.  My loving husband gave me not one, but two gift certificates for Christmas so I can treat myself many times over.

Because I don't do well in the cold weather, this is the perfect time to go and heat up my body.  I just wish I could store it somehow.  I've been dreaming of a warmer climate, trying to figure out where we could go for a week in the early spring.  I am soooo looking forward to going to the Fuhrman Getaway in San Diego at the end of June.  It seems so far off in the future, though.  April sounds like the perfect time to get away to somewhere sunny too!

Until I can get into the sun and bask like a lizard, I will have to do some warming from the inside out and for me that comes in the form of a soup.  I know, I know... it's not Wednesday and I'm handing out a soup recipe.  I'm just so darned excited for this one I can't wait.  I created the recipe myself -- Yes, no stealing or borrowing from anyone else!  So let me share...

The corn getting browned

Corn Chowder
RECIPE:

1 onion

16 oz bag of frozen corn

1 clove garlic, minced

5 c. water

4 small red potatoes, cubed

1 zucchini 

1 Tbsp. parsley

1/2 tsp liquid smoke

1/4 c. nutritional yeast

1/2 c. unsweetened soy milk

1/3 c. cashews

1 roasted red pepper, chopped

fresh ground pepper, to taste

Water saute the onion and garlic until very soft.  Add the corn kernels and cook on a high temp until brown.  (They will actually be sticking to the pan)  Add the water and potatoes.  Boil for about 15 minutes or until the potatoes are tender.  Puree 2 to 3 cups of the soup with the zucchini and add back into the pot.  Blend the liquid smoke, nutritional yeast, soy milk & cashews in a blender until smooth.  Stir back into the pot.  Add in the roasted red pepper and parsley, season with freshly ground pepper.  Heat through & serve.

Confession time:  We didn't actually eat the soup for dinner!  I made it and put it in the fridge for tonight's dinner.  We had company Sunday night, so I made a pasta sauce that we served over spaghetti squash.  This recipe I did steal from my friend Carrie's blog.  She posts a wonderful group of vegan recipes on Fridays.  I will include the link to the sauce here.  It is fairly involved, but very much worth the effort.  It makes a LOT of sauce and I now have four jars in my freezer, plus leftovers from dinner that will satisfy many lunches throughout the week.

I think I was feeling a little extra adventurous Sunday evening because I created my own dessert too.  The idea came from my craving of frozen yogurt from the local shoppe that is a mere five-minute drive from our house.  That makes it a little too convenient and dangerously addictable (is that a word?)  Maybe it is actually the candy toppings that I pile on top that I was really craving.  In any event, because I'm really not wanting to eat added sugars except what is already in my soy milk for my hot beverages and other treats, my loving husband helped me decide NOT going to the yogurt shop was a good idea and that my frozen dessert was much better for us.  I actually said it tasted better too, but I'm not sure he was completely convinced.  Let's just say there were no leftovers so it couldn't have been that bad! 

We even had spoons from the frozen yogurt shop.

Here's what I did:

Strawberry "Ice Dream"

4 dates
1/4 c. vanilla soy milk
1-1/2 c. frozen strawberries
cacoa nibs for garnish

In a high-speed blender, blend the dates and soy milk until the dates are chopped up fairly small.  Add in the frozen strawberries and using the tamper, continue to blend until you have a nice soft-serve consistency.  Top with a sprinkling of cacoa nibs & enjoy!

Making new recipes takes a little bit of creativity and now that I've been doing this for a while, have tried others recipes and know what flavors I like, it is getting easier to come up with some of my own experiments -- some better than others.  I hope to be able to continue doing that.  Of course, I will still share other dishes that I try from my trusted sources and give credit where it is due.

I hope you have a good start to your week.  Check back here on Wednesday where I'll give my review of a recipe a fellow nutritarian shared with me.  Think... salad with no dressing.  Is that possible?  Oh, and it's got kale in it.  I can't wait to give it a try!

Friday Happenings and Weekly Recap

"Fast from thought of illness; feast on the healing power of God"

                  -- taken from Fasting and Feasting by William Arthur Ward

I would also add to the above quote "... and kale."  Not to minimize the healing power of God, because I've seen it, but I think kale is pretty darned good at healing -- well, not just kale, but all veggies!  As a matter of fact, I couldn't wait until lunch.  I grazed on my kale salad as soon as I was out of court and, boy, was it good!  But now what will I eat for lunch, my breakfast?  I guess that's an option.

Did you have a nice Valentine's Day?  Mine was special with a beautiful bouquet  of flowers from my sweetheart and a quick dinner at the local sandwich shop(pe) -- there, doesn't that make it sound more elite to say "shoppe"?  I had every intent on making a nice spaghetti squash with a superb sauce for the top since it was just the two lovebirds at home (uh, that's me & my honey), but because a spaghetti squash takes almost an hour to bake and is usually cooked by the time I get home but it wasn't this time because of a late appointment, I looked to my empty fridge for something quick and that's when those magical words were spoken... "Let's go for Valentine Thai."  I declined the invite for Thai after our last bad experience at this particular restaurant, so we settled on veggie sandwiches, which I love anyway!  We had the whole "shoppe" to ourselves.  It was pretty funny.

We came home and had some Teeccino, breakfast cookies, and brownies with nut icing.  It was an evening made in heaven. 

I am so thankful today is Friday.  I am also thankful that Monday is a holiday.  Thank you, Mr.s Lincoln and Washington!  I will be thinking of you as I soak in the pools at the spa on Monday!  (That is if I have time.)

This week has seemed so long.  I think maybe it's because this Mama's stress level has been through the roof for three weeks now.  You see, our son (our only child, mind you) told us exactly three weeks ago today that he had gone to the Armed Services Recruiting Office to talk to somebody.  What does that mean, you say?  That means he has gone through the process and yesterday enlisted in the Army!  In two months he will be leaving for Basic Training.  Because of his chosen MOS -- Military Police -- his Advanced Training comes right after Basic, so there is no break, no graduation, no visit home... nothin' for 19 weeks (and one day).  

Am I okay with this?  Well, what's a mom to do?  Can't very well tell an adult what to do, now can we?  The more we protest, the more determined kids get. I am very proud of him for wanting to serve our country, and a smidge extra proud that he's following his dad's lead in becoming a police officer.  I'm gonna miss him like crazy and even as I sit here typing this, I tear up, get a lump in my throat and want to call up the recruiting office and make up some good story about why he can't go.  But I won't do that.  That would not be good for either of us.  At some point we must let our babies go.  Oh, sure, he's gone many times.  He has worked at Boy Scout camps during the summer since he was 14; last year he went on an adventure for two and a half months that took him all the way across the country.  He's done many things that make me worry, but this takes the cake!  It's a big commitment.  Five years is a long time away from home.  

Remember how I said dinners were important to me, spending time around the table sharing stories and laughing?  Well, there will be one less laugh at the table for a while, one less plate to set, one fewer story to hear.  I just hope he remembers where we live and will find his way back us eventually.  So it looks like for the next five years we've got a couple of open seats at the table if anyone would like to join us.  I promise only a small serving of kale and Brussels sprouts!

This pencil holder was made when Alex was just two
I still have it on my desk.
He's come a long way from macaroni art

Well, enough of my sob story.  I'm gonna hold it together, I promise.  That is, until April when I bid him farewell.

Have a great weekend.  And now, if you'll excuse me, I have a phone call to make... I wonder if I look under "Army" or under "Recruiters" in the Yellow Pages.