Cynfully Good.....

Are You Tired of the Diet Roller Coaster?

2011-04-16T06:18:00.000-07:00

Diet! Diet! Diet!

Low Carb. No-Carb. High Protein. Vegetarian. Mediterranean Diet. Master Cleanse. Paleo-Diet. Juice Diet. Grapefruit Diet......

There are so many diets out there and each one claims to be the right one.

It's so confusing.

Perhaps you've tried one or all of them but you are still overweight, unhealthy, tired, and confused.

You are on a virtual roller coaster and you want to get off!

Roller coasters are fun but not when it comes to your weight, your health and self-esteem!

Weight-loss is a big business and we invest thousands of dollars in books, programs, supplements,

gym memberships, and exercise equipment.

Do you want to end your battle with weight and low self-esteem? Do you want to put to rest some of your health concerns like cancer, heart disease and high blood pressure? Is it time start living the life you've always dreamed of?

When was the last time you talked with someone about your health and concerns and received individualized personal attention? It's rare for anyone to get an hour to work on their nutrition and goals with a trained professional. This is not a cookie-cutter, one-size fits all program. I have no quick-fix remedies or miracle pills to sell.

What I do have is a passion for health, wellness, REAL food, disease prevention, and a desire to help you achieve your goals. I want to see you become the healthiest, most successful version of yourself .

Together, we will explore what really works for you and as your Personal Consultant, I will provide ideas, suggestions, and support every step of the way.

I will help you:

◦Assess your current eating habits and track improvements

◦Set goals

◦Make a nutritional plan and learn better eating habits

◦Learn how to shop for the right foods

◦How to prepare great meals

◦Improve digestion

◦Find motivation

◦Improve your appearance

◦Feel better

◦Improve your health

◦Gain muscle and lose fat

◦Strengthen your immune system

◦Improve mental alertness

◦Reach your goals

This is NOT a diet program! This is program for life! YOUR LIFE!

I can guarantee 100% Success!

My program is different than all the others. I practice a holistic approach to health and nutrition. I look at how everything in life is connected. It's all about balance- body, mind and spirit.

Does stress at your job or in your relationship cause you to overeat or does low energy prevent you from exercising or accomplishing daily tasks? We will look at your current lifestyle and how everything affects the whole. Together, we will design a program just for you!

Here's the best part......
Once you are a client of mine, you will always be considered a client. I am always available for motivation, inspiration, and support. I will make time for you, whether by email, phone, or face to face. You can always count on me to be right by your side, every step of the way.

Want to learn more?

Email me at metamorphosis321@hotmail.com. Be sure to put Consulting in the subject line and I will send you a Health History form to complete and return. Then, we'll talk: in person, via email, or over the phone.

One appointment COULD change your life. Why not give it a try?

Needa Biscuit?

2011-04-16T04:02:00.000-07:00

Want biscuits? Here is a great recipe. These vegan-cheese laced beauties are perfect for Sunday Brunch, a nice treat with soup or salad for lunch, or you can serve them to guests for dinner. They are so delicious and easy to make. No one will ever know there's not animal product in sight! So, get out your rolling pin ( great exercise for your arms) and start baking!

Makes 16 biscuits
What You Need:

1 cup unbleached white flour
1 cup whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup non-hydrogenated margarine
2/3 cup unsweetened soymilk
3/4 cup shredded vegan cheese (I used vegan cheddar-style cheese but you can use any type you want)

What You Do:

1. Preheat oven to 450 degrees. In a large bowl, sift together white flour, whole-wheat flour, baking powder, salt, cream of tartar, and sugar.
2. Cut in the margarine until the mixture resembles coarse crumbs. Add soymilk and cheese, and stir quickly with fork until just mixed.
3. Turn onto lightly floured surface and knead gently for 8 to 10 strokes, then roll or pat dough until it is 1/2-inch thick. Dip biscuit cutter in flour and cut dough straight down, without twisting. Bake on ungreased baking sheet for 8 to 10 minutes or until golden brown.

Biscuits for breakfast, lunch and dinner. Cynfully Good...........

Vegetarians at Lower Risk for Metabolic Diseases (CalorieLab Lab Notes)

2011-04-14T12:29:00.000-07:00

READ THIS...... Vegetarians at Lower Risk for Metabolic Diseases (CalorieLab Lab Notes) Another reason to go 'Veg :) Good health. Kindness to animals. A cruelty-free diet........ Cynfully Good.........

Potato Watercress Soup

2011-04-14T12:25:00.000-07:00

Potato Watercress Soup:1 pound baby red potatoes
1 sweet onion
4 cloves garlic
1 t red pepper
1/2 t paprika
salt + pepper
1/4 cup extra virgin olive oil (Lucini Italia)
1/4 cup sherry
4 cups organic vegetable broth or organic Un-chicken broth
2 bundles watercress

Slice up your onion along with peeled and crushed garlic and add them to a large pot with the oil. Season with paprika, salt and pepper and cook for about 10 minutes or until the onions begin to brown. Scrub clean the potatoes and half-heartedly peel (good to leave some skin). Chop into quarters and add to the pot. Toss the potatoes so they are well coated and cook for another 8 minutes. Add sherry and cook off for 1 minute. Follow with broth and let simmer for 15 minutes or until the potatoes can be easily punctured with a fork. Add the watercress for 1 minute—just long enough to keep the lovely bright green color. Remove from heat and add small batches to your blender until entire mixture is smooth. Garnish with a few raw watercress leaves, s+p, dollop of olive oil drizzle, and a pinch of paprika and/or truffle oil.

from http://www.mindbodygreen.com/

Cynfully Good........

Tomato Stuffed Peppers Recipe | Yummly

2011-04-13T09:49:00.000-07:00

Tomato Stuffed Peppers Recipe Yummly Cynfully Good..........

Got Coconut Milk? How to Make Homemade Coconut Milk | Clean Cuisine and More

2011-04-13T09:40:00.000-07:00

Make your own Coconut Milk... Got Coconut Milk? How to Make Homemade Coconut Milk Clean Cuisine and More So easy and Cynfully Good..........

No Bake Energy Bars

2011-04-13T03:14:00.000-07:00

Because, sometimes, life just isn't sweet enough............

NO BAKE HERBAL ENERGY BARS

Ingredients for 12 “bars”

1 cup old fashioned oats
1/3 cup sliced almonds
3 tablespoons of roasted sunflower seed kernels
1/3 cup shredded coconut
1/2 cup mix of chopped dried cherries and cranberries - use any dried fruit
½ teaspoon of powdered OWH True Cinnamon Root powder
1 Tbsp OWH Eleuthero Root powder,
A gentle alternative to Panax Ginseng
4 Tsp OWH Ashwagandha Root
Ground into powder with a blender or spice grinder
1/2 cup of peanut butter
1/3 cup honey
1/2 teaspoon of vanilla extract
¾ cup of good quality chocolate chips

Directions

Toast the almonds in a pan on the stove top by heating briefly until they start to turn golden. Stir frequently. Cool and chop finely.
Line a 7” x 11” baking sheet with wax paper.
Combine oats, nuts, seeds, coconut, fruit and cinnamon in a large mixing bowl. Mix together.
Grind Ashwaganda into a fine powder using a blender or spice grinder.
Add Eleuthero Root and Ashwagandha to the dried mixture and stir thoroughly to distribute evenly.
Place chocolate chips in microwave proof container and microwave on high till melted. Approximately 1 ½ to 2 minutes. Don’t burn! No microwave? Use a double boiler.
To the melted chocolate, add the peanut butter, honey, and vanilla. Stir thoroughly.
Pour the melted wet mixture into the bowl of dried ingredients. Mix well while the wet ingredients are still warm. If you like to get gooey, use your hands as they are a great tool for this mixing job!
Place the warm mixture into the baking sheet, pressing down with your still gooey hands or with the back of a large spoon.
Firmly flatten the mix into the pan and even it out.
Place in the refrigerator to set the mixture.
After at least two hours, remove from refrigerator, and cut into 12 portions.
Wrap in foil, or place in a container. These bars will keep in the fridge for 2 weeks.
These bars are so yummy with no false preservatives that they can melt easily on a warm day. Beware!

From http://www.owhfarm.com/

and so Cynfully Good............

Whole Story » Blog Archive » Ginger Rules!

2011-04-11T11:48:00.000-07:00

Whole Story » Blog Archive » Ginger Rules! Totally loving Ginger....... it's so Cynfully Good

Salsa Salsa!

2011-04-07T06:59:00.000-07:00

Forget jars of pre-made salsa! It's so easy to make your own.......
Here are a bunch of Home-made Salsa Recipes!

New Mexico Ceremonial Salsa
6-8 tomatillos, husked and cut into large chunks
1 basket cherry tomatoes, washed and stemmed
1 bunch cilantro, washed and cut up
4 cloves chopped garlic or 1 tbs minced garlic
Juice of one lime
2-4 jalapeno peppers, seeded and sliced
1 giant Spanish onion, peeled and cut into large chunks

Put ingredients in blender and blend throughly. It may help to do the cherry tomatoes and tomatillas first to get a liquid consistency and then add in the other ingredients. Salt to taste.

This gets better in the fridge and will keep for 4-7 days.

Great with white corn chips or inside burritos or on tostados or just in a bowl of beans.

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Shrimp Salsa

Your favorite jar salsa
Finely chopped red onions
Finely chopped bell peppers
Finely chopped celery (optional)
Lots of small cooked shrimp (soak in fresh lemon juice for about 1/2 hour before making salsa)

Mix last four ingredients together, and then stir in enough jar salsa to coat and hold it all together, serve with tortilla chips, cucumber rounds, tortilla strips, pita triangles, etc. You determine amount of each ingredient upon personal taste; this is wonderful to serve as an appetizer before a Mexican meal with company.

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Kinda Homemade Salsa

A jar of your favorite salsa
1 avocado chopped
1/2 red onion finely chopped
1/2 can kidney beans
2-4 oz of cheddar or Monteray jack cheese cubed
1/2 bell pepper finely chopped

Mix all together and serve. This is a very hearty salsa, but note it does not keep well, so make only enough to be eaten at one sitting, although I never have any leftovers in our house and sometimes have to make two batches.

Similar to Chevy's Salsa

1 cup water2 can black beans rinsed
2 28-oz cans diced tomatoes
2 cans tomatoes with green chilies
1 bunch cilantro washed and chopped finely
4-6 tbs chopped garlic (or more to suit taste)
4-5 tbs liquid smoke (put enough in to give it a smoky flavor)
1 cup white corn
Salt and pepper to taste
1-2 tbs adobo seasonings
1-2 tsp cummin

Put all in a bowl and let sit and flavors meld! Awesome salsa! Enjoy!

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Asparagus Salsa

Yield: 3 1/2 cups, 28 servings
(from the Michigan Asparagus Advisory Board)

1.25 lb fresh asparagus
1 cup chopped seeded tomatoes
1/2 cup finely chopped onions
1 clove minced garlic
2 tbs chopped fresh cilantro
3 tbs finely chopped jalapeno pepper
1 5.5-oz can tomato juice
1 tsp salt
1 tsp cider vinegar
Trim, wash and cut fresh Asparagus into 2-inch pieces. Steam about 5 minutes or until just crisp-tender. Quickly cool in ice water and drain. If using frozen Asparagus, partially thaw.

Chop Asparagus into small pieces, about 1/4 inch big. Combine all ingredients. Cover and chill thoroughly, about 3 hours before serving. Store in airtight container in refrigerator.

Nutrition Facts: Serving size 2 tablespoon, Calories 10,
Fat 0 g, Cholesterol 0 mg, Carbohydrates 2 g, Fiber 1 g,
Sodium 112 mg

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Sweet and Spicy Salsa

1 32-oz can tomatoes
1 4-oz can chopped green chili
1/2 cup green onion, diced
1/2 tsp crushed red pepper
1/8 tsp cayenne pepper
1 tsp cilantro (opt)
1/4 tsp salt
1 1/2 tbs lime juice
2 tbs vinegar
1/3 c sugar

Combine all ingredients in blender. Blend only until all ingredients are mixed.

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Spicy Red Salsa

1 28-ounce can diced tomatoes with juice (I use fire roasted by Muir Glen If I don't have fresh. During tomato season you can substitute 2 pounds fresh tomatoes, but this fresh salsa must be eaten within a day or two.)
4 large cloves garlic, finely minced
2 fresh green jalapeno peppers, stemmed and finely diced
(use one for a milder salsa)
1/2 medium onion, diced
1/4 cup coarsely chopped fresh cilantro (I like more)

3/4 tsp salt (I use Celtic )
2 tbs apple cider vinegar (I use Braggs)
1/4 tsp dried oregano

Mix all the ingredients together, including the juice from the tomatoes. I throw it all in the food processor. If using fresh tomatoes, you will need to increase the salt, to taste. Serve or refrigerate.

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Simple Salsa

Juice of 1 lemon
1 avocado
2-3 ripe tomatoes
1 onion
Jalapeno (to taste)
Cilantro (to taste)

Combine first 2 ingredients and blend well, add chopped tomatoes and onion. Add remaining 2 ingredients if desired

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Raw Salsa

Put ingredients in the order given into Vitamix or good blender:

1/2 to 1 c fresh cilantro, rinsed (I use about 1 cup)
1/2 medium purple (red) onion
3 large cloves garlic, peeled (or less, to taste)
Juice of 1 whole small lemon or lime
4 lg. Roma tomatoes, or 6 small, quartered
1-3 serrano chili peppers (depending how much heat you can take!. Add more lemon or lime juice if it gets too hot.)
1/2 tsp Celtic sea salt
1 tbs cold pressed extra virgin olive oil

Run on variable speed #5-6 on your Vitamix, or medium speed on any other blender, until ingredients are chopped to desired consistency. You can also make in a food processor. Do not over mix. Use anywhere you would a cooked salsa. Yum!

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Salsa Fresca

8-10 Roma tomatoes, seeded, if you wish, and coarsely chopped
1 fresh jalapeno, seeded, unless you want it HOT
1 large, sweet onion finely chopped
1 tbs dry, or 4 tbs fresh cilantro
1 tsp cumin
Dash of salt
Cracked black pepper
2 Tbs lime juice
1 tbsp extra virgin olive oil

Combine tomatoes, jalapeno and onion in a bowl, sprinkle with salt and let set for 10 to 20 minutes; drain. Add rest of the ingredients. This is also excellent mixed with hot pasta for a main dish, or to cooled pasta for a cold pasta salad.

Salsa......so Cynfully Good.........

Kitchen Spa!

2011-04-06T11:31:00.000-07:00

Want great skin? Look no further than your very own kitchen!!

Help your skin survive unpredictable weather with these two essential steps: exfoliation and moisturization. Skin-cell buildup leads to dryness, poor circulation and blemishes. Exfoliation eliminates these dead cells, revealing fresh skin that is better able to absorb moisture. And guys, take note: While men’s skin tends to be oilier than women’s, men may be more prone to epidermal dehydration.

Food: Avocado

Purpose: Moisturizer

The scoop: Loaded with vitamins A, B, C and E, as well as potassium and fat, avocado is the perfect moisturizer. This natural soother is ideal for mature and weather-worn skin, reducing roughness, cracking and irritation. The oil found in the peel of the avocado contains a humectant, a substance that locks in moisture.

Recipe: Take a spent avocado peel and using gentle upward strokes, lightly massage your face with the inside of the peel. You can either leave on as a nighttime moisturizer or, for daytime, wash your face with it gently, rinsing three or four times with warm water; pat dry.

Food: Cucumber

Purpose: Moisturizer

The scoop: Cucumbers contain compounds known to tighten pores and reduce inflammation, which is why they’re the classic choice for minimizing puffiness around the eyes.

Recipe: Puree 1 tablespoon each of cucumber and parsley. Then blend in 1 tablespoon of plain yogurt until smooth. Cover your face with this creamy masque and leave on 15-20 minutes. This will rejuvenate your skin as it moistens. Rinse off with water.

Food: Oatmeal

Purpose: Exfoliant and moisturizer

The scoop: Oats are especially soothing for wind-worn or itchy skin, due to their anti-inflammatory properties. Finely ground oatmeal draws impurities from the skin, stimulates circulation and encourages new cell growth. Oat proteins also form a protective barrier to help retain moisture and prevent water loss.

Recipe: Mix 2 tablespoons each of ground oats and aloe vera with 2 teaspoons of brown sugar and 1 teaspoon of lemon juice until you have a smooth paste. Gently massage onto damp skin. Rinse off with warm water. Excellent for your face or as a smoothing body treatment.

Food: Peach

Purpose: Exfoliant

The scoop: Peaches are rich sources of skin-renewing alpha-hydroxy fruit acids, which get rid of dead cells, and vitamins A and C to nourish new ones. Peach juice helps unblock pores, fight blemishes and may even lighten age spots and minimize wrinkles. Its astringent, toning effects are especially effective for oily skin.

Recipe: For a simple skin pick-me-up, cut a slice of a juicy peach and massage the flesh on your face. Leave the juice on for 20 minutes, then rinse with warm water. Or rub the inside of the skins of a peach on your face for a few minutes at bedtime and let the juice absorb overnight.

Food: Strawberry

Purpose: Exfoliant

The scoop: Each strawberry packs a mighty dose of exfoliating vitamin C and alpha-hydroxy acids, which help remove dirt and dead skin cells. AHAs also help reduce pore size and minimize ingrown hairs due to shaving, especially important for men. Perfect for oily skin, strawberries improve texture, minimize greasiness, and encourage a healthy, radiant complexion.

Recipe: With a fork, mash 8-9 strawberries into a paste. Add 3 tablespoons of honey; mix. (Be sure not to over blend or the mask will be runny.) Apply directly to your skin and let sit for a few minutes, then rinse off.

Story by Angela Leone. This article originally appeared in Plenty in October 2006. The story was added to MNN.com in June 2009.

Cynfully Good...........

Hot Vegan and Gluten Free Artichoke Dip

2011-04-06T02:51:00.000-07:00

Forget those unhealthy, artificial tasting, calorie and fat laden dips at the local Friday hangout. You can make a delicious version of artichoke dip without much fuss at home. I love this recipe.....and I love little gatherings with loved ones where everyone is safe, relaxed and eating something that is actually good for them.....

Keep in mind, this dip is not exactly calorie and fat free, but the fact that it is homemade and loaded with good ingredients makes it an appetizer you can enjoy without guilt every once in awhile.

Preheat the oven to 375 degrees F.

You'll need:

Thawed frozen artichoke hearts - Trader Joe's 12-ounce bag
1 peeled garlic clove
1 tablespoon finely diced red onion
1/2 cup Vegenaise® or your favorite egg-free mayonnaise
1/2 cup plain vegan soy yogurt or sour cream
1 tablespoon vegan "Parmesan"
1 tablespoon white wine or fresh lemon juice
Pinch of sea salt
Pinch of ground pepper

Dump the thawed artichoke hearts and the peeled garlic clove into the bowl of a food processor and pulse on and off to chop rather fine. Scoop the chopped artichokes and garlic into a mixing bowl. Add in the finely diced onion (I don't bother to dice this small amount of onion in the processor). Add the Vegenaise, soy yogurt, vegan "Parm", white wine or lemon juice, sea salt and pepper. Mix together to blend well.

Spoon into a smallish baking dish or crock. Set aside.

Make your topping:

1 tablespoon of vegan butter spread (I used Earth Balance)
3 tablespoons of sliced almonds (or gluten-free breadcrumbs)

Melt the vegan buttery spread in a small skillet and add the sliced almonds. Stir to coat.

Add the buttered almonds to the top of the artichoke dip.

Bake in the center of a preheated oven for about 20 minutes, till bubbly around the edges and heated through.

Serve with Gluten-Free Crackers or thin toasted slices of these Gluten-Free Baguettes or fresh cut veggies.

Makes roughly 2 cups of dip.

From -- Gluten Free Goddess.

Cynfully Good..............

The Sunny Raw Kitchen: Simply Raw Soups

2011-04-05T08:58:00.000-07:00

The Sunny Raw Kitchen: Simply Raw Soups For those interested in eating raw... Cynfully Good site

X-Rays For Women

2011-04-05T07:34:00.000-07:00

I received this in an email this morning.........

Dr. Mehmet Oz had a show on the fastest growing cancer in women,
thyroid cancer. It was a very interesting program and he mentioned that the
increase could possibly be related to the use of dental x-rays and
mammograms. He demonstrated that on the apron the dentist puts on you for
your dental x-rays there is a little flap that can be lifted up and wrapped
around your neck. Many dentists don't bother to use it. Also, there is
something called a "thyroid guard" for use during mammograms. By
coincidence, I had my yearly mammogram yesterday. I felt a little silly, but
I asked about the guard and sure enough, the technician had one in a drawer.
I asked why it wasn't routinely used. Answer: "I don't know. You have to
ask for it." Well, if I hadn't seen the show, how would I have known to ask?

Ladies.... speak up! Gentlemen...... encourage the women in your life to speak up.

Please share this

Easy Vegan Stuffed Pockets

2011-04-04T10:55:00.000-07:00

The topping is King Arthur Flour Everything Bread & Bagel Topping – a blend of poppy and sesame seeds, dried onion, garlic and salt. It’s a little bit on the salty side with the topping. So I tried the dough with and without the salt and it works either way if you’re looking to cut down on the sodium.
Super Easy DIY Pockets
Makes 2 pockets
Crust
1/2 cup flour
1 tablespoon cornmeal
1 tablespoon olive oil
1 teaspoon baking powder
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup water
Large pinch of bread topping
Filling
Can be anything from

pizza sauce, seitan sausage and vegan cheese
curry veggies
sautéed spinach and mushrooms and vegan cheese

Preheat the oven to 375 degrees.
Combine all of the crust ingredients, except the water and bread topping, in a bowl and mix until it looks like coarse meal. Add a little bit of water at a time, mixing until the dough comes together in a ball (I added less than a 1/4 cup of water).
Sprinkle a bit of cornmeal on the work surface and rolling pin so the dough doesn’t stick. Divide the dough in half and roll it out into a thin circle. The thinness should be based on what you’re planning to fill it with. For the pizza filling, it can be fairly thin; for something like the curry where it’s a bit more chunky, it should be thicker otherwise you start to get holes poking through.
Place the filling on one side, leaving about an 1/2 inch edge, do not over stuff. Carefully bring the other side over the top and press along the edges to seal. Repeat with the other dough half.
Place the pockets on a well-oiled baking sheet and brush the tops with olive oil. Sprinkle with the bread topping. Bake for about 20 minutes until the top and edges are lightly browned and warmed through.

From http://www.chowvegan.com/

YUMMY!! And of course, Cynfully Good......

Polenta Mini Pizzas

2011-04-02T03:33:00.000-07:00

Perhaps if I had eaten these, instead of joining my dad in his post-radiation-treatment Domino's Pizza craving, I wouldn't feel so awful today! What were we thinking? Domino's = Garbage = YUCK!!

It's all about Dad right now but next time he wants pizza, I am making him these!!

Polenta Mini Pizzas with Mushrooms & Olives

4 -6 mini pizzas

NOTE: Mushrooms & olives just happen to be my favorite pizza toppings, so if yours differ, by all means, use whatever toppings you enjoy!

1/2 18 oz. tube prepared polenta
10-12 small black olives, sliced
5-6 small white button mushrooms, sliced
1 c shredded low-fat mozzarella cheese (vegans use shredded soy, almond or rice "cheese"-Galaxy brand is great and melts really well)
1 T olive oil
Salt & pepper

"Pizza" sauce
4 oz. tomato sauce
1 t dried oregano
1/2 t dried basil
1/4 t dried rosemary
1/2 t minced garlic
1/8 t salt
1/4 t ground black pepper
(Note: if you're really in a pinch, 4-6 oz. of prepared pasta or pizza sauce will work just as well!)

Prepare the "pizza sauce" by combining all ingredients in a small saucepan and cooking over medium low heat until heated through (about 4-5 minutes). Remove from heat & set aside.

Cut the polenta into 1/2" thick slices. Season both sides of each slice very lightly with salt & pepper and set aside. Heat a large skillet over medium heat and add the olive oil. When oil is heated through, arrange the polenta slices in the skillet and pan-fry for about 3 minutes on each side, or until slightly golden brown & crispy to the touch.

Remove the polenta from the skillet and place on a paper towel-lined plate to drain the excess oil. Add about a teaspoon of sauce to each polenta slice, top with a teaspoon or so of shredded cheese, then add the olives & mushrooms. Return the mini pizzas to the skillet and cover, cooking for another 2-3 minutes, or until the cheese has melted. Garnish with fresh chopped basil, serve with a nice salad, and enjoy!

from http://www.poorgirleatswell.com/

Now don't these sound Cynfully Good......

Coconut Basil Brown Rice

2011-03-31T10:07:00.000-07:00

Tired of the same old boring brown rice? Here's an exotic way to jazz it up! I adapted the recipe slightly to make it Vegetarian or Vegan.

cup short grain brown rice
1 cup organic vegetable broth
1 cup coconut milk
1/4 cup unsweetened coconut flakes, toasted
1/4 cup basil, finely chopped
2 T green onion ends, finely sliced
small knob of ghee (clarified butter) or vegan margarine
good pinch sea salt

Combine rice, broth, milk, salt and ghee into pot and bring to a boil. Stir well then reduce to low. Stir in basil, cover and cook for roughly 50 minutes or until rice is fluffy and cooked through.

Dry toast the coconut flakes in a frying pan for a few minutes or until a nice golden brown. Set aside.
Once rice is fully cooked, stir in coconut flakes and green onion ends. Hit with a fresh pinch of salt and serve with extra green onion on top for garnish

For original recipe:
from Yogi/Foodie Kathryn Budig!

www.mindbodygreen.com

This is so Cynfully Good........

VEGAN Reuben Sandwich with Russian Dressing

2011-03-30T10:27:00.000-07:00

As a vegetarian or vegan, do you miss sinking your teeth into a nice thick sandwich? Here is your solution! Enjoy!

Reuben Sandwich with Russian Dressing

Ingredients (use vegan versions):

Sauerkraut Mixture:
1 cup sauerkraut, squeezed dry
1 teaspoon vinegar
1 clove garlic, minced
kosher salt, to taste
cracked pepper, to taste

Filling Mixture
salt, to taste
1 tablespoon olive oil
1/2 green bell pepper, sliced
1/3 small white onion, sliced
1 cup spinach
1/2 cup mushrooms, sliced

Sandwich:
vegan margarine, to taste
sliced rye bread
homemade seitan, sliced
sauerkraut mixture
filling mixture
vegan monterrey jack cheese, sliced
Russian dressing, to taste

Directions:

1. Sauerkraut Mixture: In a bowl, combine sauerkraut, vinegar, garlic, salt, and pepper; set aside.

2. Filling Mixture: Add salt to a skillet and heat. Add olive oil, green pepper, and onion; cook until onion starts to become translucent. Add spinach and mushrooms. Once all ingredients are cooked, set aside.

3. Make Sandwich: Butter each side of the rye bread and toast each side on a skillet. Place three slices of seitan on a slice of bread. Next, put the sauerkraut mixture and then the filling mixture. Lastly, put two slices of monterrey jack cheese. Place another slice of the rye bread on top. Repeat for each sandwich.

4. Microwave the sandwich until the cheese melts.

5. Once melted, take the top slice off and add Russian dressing. Place the top piece of bread back on the sandwich.

Recipe from http://www.veganmiss.blogspot.com/

You MUST try this because I cannot even begin to describe how Cynfully Good it is.........

Curried Spinach and Lentil Bake

2011-03-29T09:22:00.000-07:00

Something different, exotic, easy and Great way to use left over lentils.... Use frozen spinach to down on time and lite coconut milk!

Ingredients

U.S.

Metric

Conversion chart

1 cup(s) chopped yellow onion
1 clove(s) garlic, finely chopped
3 tablespoon(s) olive oil
1 cup(s) basmati rice
2 teaspoon(s) curry powder
1 1/2 teaspoon(s) salt
1 teaspoon(s) freshly ground pepper
2 package(s) (10-ounce) frozen chopped spinach, thawed and liquid squeezed out
2 cup(s) cooked brown lentils
2 can(s) (13 1/2-ounce) coconut milk

Preheat oven to 350 degrees F. Cook onion and garlic clove in olive oil in a large heatproof skillet over medium-low heat until translucent. Stir in rice, curry powder, salt, and pepper; cook 2 more minutes. Add spinach, lentils, and coconut milk. Cover and bake, 30 to 40 minutes.

So Cynfully Good!

Roasted Cauliflower

2011-03-29T07:56:00.000-07:00

So, you bought a head of cauliflower and have no clue what to do with it! Here is a deliciously different dish to try. Roasting the cauliflower brings out the subtle sweetness and this recipe is a nice twist on this otherwise boring, bland veggie. If you usually don't like cauliflower, you might become a huge fan when you make this way.....

Roasted Cauliflower

Ingredients

8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese or vegan alternative
1. Preheat oven to 450°F.
2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
Tips & Notes
- Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.

This is so Cynfully Good............

Hazelnut Scones with Raspberry Salsa

2011-03-28T09:00:00.000-07:00

Hazelnut Scones with Raspberry Salsa......because every now and then we need a little somethin' sweet with our herbal tea! :)

Serves 4

What You Need:
1 cup hazelnuts, coarsely chopped
2 cups flour
3 tablespoons non-hydrogenated margarine, softened
1-1/2 tablespoons light brown sugar
1/8 teaspoon salt
3/4 cup plus 2 tablespoons soymilk

For the fruit salsa: 1 cup raspberries
1 lime, zested and juiced

What You Do:
1. Preheat oven to 425 degrees and grease a baking sheet. In a heavy frying pan over medium heat, roast hazelnuts until golden.

2. In a bowl, sift flour and mix in margarine with your fingertips. Stir in sugar and salt, then use a knife to gradually mix in the soymilk. Lightly knead the mixture into a soft dough.

3. Roll the dough on a floured surface to 3/4-inch thick. Use a 2-inch round cutter to cut out about 15 scones, and place them on the baking sheet.

4. Bake for 12 to 15 minutes, until golden brown. In a large bowl, mash raspberries with lime juice. Break open freshly baked scones and spoon salsa inside. Sprinkle zest over salsa, and sandwich the scones back together.

Sweet, Homemade, and Cynfully Good..............

What To Do With Dandelion Greens

2011-03-28T07:18:00.000-07:00

Those little yellow flowers we curse in the yard in spring and summer? Did you know the greens are actually good for you and packed with nutrients? I would not recommend digging them up from your lawn but you can buy fresh dandelion greens at your local market....

Here's an article on what to do with them once you have them....Yuu might be suprised at how delicious they really are........

What to do with Dandelion Greens

Cynfully Good............

Vegan Chick Pea-Lentil Soup

2011-03-27T12:50:00.000-07:00

Vegan Chick Pea- Lentil Soup
Serves 4

It doesn't get any easier than this. Just chop your vegetables, set on the stove and let it simmer. By the time you are finished watching the evening news, dinner will be ready! Serve with salad and warm, crusty bread and you have a perfect meal!

What You Need:

2 tablespoons olive oil
1 yellow onion, chopped
2 garlic cloves, chopped
1 16-ounce can crushed tomatoes
3/4 cup dried lentils
1/2 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon ground cardamom
6 cups water
1 16-ounce can chickpeas, drained & rinsed
2 tablespoons fresh lemon juice
3 tablespoons chopped parsley

What You Do:

1. In a large saucepan over medium heat, heat oil. Add the onion and garlic. Cover and cook until softened, about 5 minutes. Stir in tomatoes, lentils, turmeric, ginger, cumin, salt, pepper, and cardamom. Add water, cover, and cook until lentils are tender, about 45 minutes. 2. Add chickpeas and cook uncovered for 10 minutes. Stir in the lemon juice. Sprinkle with parsley and serve.

This is so Cynfully Good...............

Scrambled Tofu Florentine

2011-03-27T09:45:00.000-07:00

Scrambled Tofu Florentine

Did you know that tofu can be scrambled up in a pan to look just like eggs? I love tofu this way! Try this recipe for Sunday Brunch or even for a Meatless Monday. Onion and tofu crumbles are seasoned with thyme, paprika and turmeric for a savory smoky taste. Lemon juice and sliced radishes infuse this fragrant scramble with tart flavors and a refreshing crunch. Even die-hard egg lovers will ask for seconds! And be sure to check out the nutritional info for dish. I am not much of calorie counter but honestly, when was the last time you enjoyed delicious, satisfying brunch that wasn't loaded with fat and calories?

This recipe is from The Blissful Chef.

1 tablespoon olive oil
1 medium onion, chopped
1 teaspoon dried thyme
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 bunch spinach, washed well and chopped
1 pound firm tofu, drained and crumbled
salt and freshly ground pepper, to taste
¼ cup nutritional yeast*
Juice of ½ lemon
4 radishes*, sliced for garnish

*Optional.

Place the oil in a medium skillet over medium-high heat. Add the onion and sauté for 4-6 minutes, or until the onion becomes soft. Season with thyme, paprika and turmeric. Stir to coat the onion evenly. Cook for 1 minute more, or until the spices become fragrant.
Add the spinach and toss until coated. Cover and cook for 3 minutes, or until the spinach has wilted.

Uncover and stir in the crumbled tofu. Season with salt and pepper to taste. Turn the heat down to medium and cook for 8 minutes more.

Add the lemon juice and nutritional yeast, if using. Stir well, taking care not to mash the tofu. Taste for seasoning and adjust to preference.

Serve the tofu scramble on plates in 4 equal portions. Garnish with sliced radishes, if using, and enjoy!

Nutrition Information

Servings per Recipe: 4
Amount per Serving
Calories: 160.1
Calories from Fat: 80
Total Fat: 8.9g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 86.6mg
Potassium: 771mg
Total Carbohydrates: 10.9g
Dietary Fiber: 5.1g
Protein: 13.9g
Sugars: 2.5g

A totally, healthy, guilt-free Vegan Sunday Brunch....Cynfully Good.....

Quinoa Stuffed Peppers

2011-03-25T20:00:00.000-07:00

These are so delicious, filling, and so much more exciting than the traditional boring green peppers stuffed with meat and smothered in tomato sauce. If you are not a fan of those stuffed peppers, try this recipe. These are so healthy and stuffed with glorious, protein rich quinoa, and lots of herbs and spices. This dish is completely vegetarian. Replace the feta with a soy, almond or rice "cheese" to make it vegan.
Enjoy.......

Quinoa Stuffed Peppers

Begin with:
3 medium sized bell peppers, in an array of colors if possible. Just don’t choose green.
Preheat the oven to 375∘F. Halve the peppers lengthwise and remove the seeds. Drizzle with extra virgin olive oil and a pinch of sea salt and rub it all evenly, from the backsides and throughout the cavity. Put them face down on a foil lined baking sheet and bake until soft but still retaining shape and bright color, about 15 to 20 minutes.

For the quinoa stuffing you will need:
1 cup quinoa, prepared as per package instructions or raw preparation
1 small zucchini, cut into small quartered chunks
4 oz. cubed goat’s milk feta (or vegan feta)
1/4 cup cured black olives, pitted and chopped
1/2 cup fresh chopped parsley
1/4 cup fresh chopped oregano
1/4 cup fresh chopped dill
1/4 cup fresh chopped chives
1 tbs extra virgin olive oil
1/8 tsp cayenne pepper
juice of 1 lemon + 1 tsp lemon zest
sea salt and fresh black pepper

To garnish & serve:
extra virgin olive oil
parsley sprigs
pinch sweet ground paprika

Assembly:
Combine all quinoa stuffing ingredients in a large bowl. Season to taste with sea salt n pepper. Gently toss until all seasonings and herbs are evenly combined.
Spoon quinoa mixture into each pepper. Arrange on a plate, drizzle with extra virgin olive oil and a sprinkling of paprika. Garnish with parsley sprig and serve.

from Julie's Raw Ambition

Cynfully Good............

Indian Pototoes with Cauliflower and Peas

2011-03-23T15:31:00.000-07:00

What I am cooking tonight-- a delicious recipe for potatoes--Indian Style. It's quick and easy and very warming with ginger and turmeric and a bit of chili powder. The perfect dish for a chilly, rainy night.

This is a good recipe if you want to try Indian cuisine and are not sure where to start. Everybody will love these potatoes! And.....this dish is low in fat and totally Vegan.

2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower florets, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup frozen peas, thawed

Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

Recipe from epicurious.com

Warming, comforting Indian Food. Cynfully Good.....

Cynfully Good.....

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Ingredients

Tips & Notes

Hazelnut Scones with Raspberry Salsa

What To Do With Dandelion Greens

Vegan Chick Pea-Lentil Soup

Scrambled Tofu Florentine

Nutrition Information

Quinoa Stuffed Peppers

Indian Pototoes with Cauliflower and Peas