Quick and Easy Dinner for the Family

With asparagus being in season right now, it’s fun to have ways to use it and enjoy this nutritious veggie! Simply roasting at a 425 degree oven with a little salt, pepper and touch of oil for about 8 minutes, is another easy way to cook it. I like to add veggies to the boiling water of pasta to use less pots and make it easier all the way around.

Please see the recipe below, try it out soon and…. Enjoy!

It has the versatility of rice and has no gluten. Not any real flavor of it’s own, it takes on the flavors of the seasonings you choose to use. I let the simplicity of the vegetables and fresh herbs honor this grain for an easy and very nutritious dinner. It is a great idea to make a dinner like this weekly using millet or rice, barley, kamut, quinoa, wild rice… just throw in whatever veggies you have in the house and your favorite seasoning blend, bake and voila: no fat, highly nutritious, easy dinner. Yay. (May want to adjust the amount of water used. Usually it will be 2 to 1 water to grain or 3 to 1. I used less water due to the mushrooms in this dish. I enjoyed a comforting bowl of leftovers with some spicy hummus.mmm.)

Colorful, Nutritious and Delicious. (Pre-baked)

Easy Millet Casserole

3 carrots, sliced

1/2 lemon, juiced

2 green onions

3 cloves fresh garlic or 2 tsp. garlic powder

1/2 red pepper, chopped

1/2 zucchini, chopped

1 cup mushrooms, sliced

1/2 bunch fresh parsley, chopped

3 leaves kale, chopped (optional)

1 cup millet

1 cup water

1 1/2 tsp. salt

Layer all of the ingredients in a covered casserole dish and bake for 90 minutes at 350 pre-heated oven. The millet will soak up the juices and water as it cooks. Let cool for 5 minutes before serving. Store leftovers for up to 4 days in the refrigerator.

No Fat in these fast, yummy potato chips!

fold the parchment paper under and over the potato slices

Done! 5 Minute Fat Free Potato Chips!

1/2 of 1 small raw red potato, sliced paper thin (I use a pampered chef slicing tool)

1/8 tsp. or less of salt, garlic powder and paprika (you decide…)

Cut the potatoes as thin as possible. (microwave times will vary depending on this aspect so experiment with what tool you are using and your microwave). Line a microwave safe plate with parchment paper. Lay down the potatoes without overlapping. Sprinkle with the seasonings or make up your own! Layer a second piece of parchment or fold over a larger piece to cover. Try your 1st batch at 6 minutes. Second batch should take a shorter time and you may want to use new parchment after that. Some “chips” may be softer while others will be crunchy.

air drying in a vase

My friend Patty  (from Country Life Natural Foods) showed me how she always has fresh/frozen herbs in the freezer.

Rinse off your bunch of cilantro, parsley, basil etc… trim the stems just a little and put the bunch in a vase. They will revitalize and crisp up while air-drying the leafy herbs.

After a few hours or the next day, trim off the stems, chop the herbs and place into a freezer container. You can even smash down all the basil leaves into a tight compacted space.

Need some fresh herbs sprinkled on anything? Just go to your freezer for a beautiful blast of green herbs ready to go!

Thanks Patty!

Easy Vegan Burgers

veggie burgers that hold up and freeze well

1 med. Stalk celery

1 medium carrot

4 green onions

1 14 oz. can black beans, rinsed and drained or 1 1/2 cups cooked

1 12 oz. can ro-tel (tomatoes with mild chilies), drained

1 cup cold (pre-cooked) brown rice

small bunch fresh parsley or cilantro

2 tsp. onion powder

2 tsp garlic powder

2 tsp. egg relacer powder (buy at a health food store – will stay on your shelf forever, handy item!)

3 Tbls. vital wheat gluten (I can even buy this at Walmart by the flours)

1 tsp. salt

Pre-heat oven to 450. Pulse the celery, carrot and green onions or dice very small. Transfer to a medium bowl. Add the remaining ingredients to the food processor and pulse to chop then blend to combine (Will ball up like a dough). Mix everything together and shape into ½ cup burger patties. Bake on the top rack of oven for 15 minutes, then turn over for 15 more minutes. Broil on low for 3 minutes if desired. Makes about 7 burgers that hold together and freeze well.

Easy Kale Salad

For an amazing, lovely, delicious lunch today I tore the washed bunch of organic kale into pieces and massaged 1 whole avocado into the greens until they shrunk and turned a deeper green color (use hands). Then I sprinkled 1/2 of a juiced lemon on and added a little salt. I used those leftover oven-cooked beans from yesterday and voila, I’m full, happy and full of nutrients. Now I just have to go do those dishes…

Raw organic kale.... cheap, effective, natural vitamin "pill"!!

ANDI Scale – Aggregate Nutrient Density Index

*Dr.Fuhrman’s Nutrient
Top 30 Super Foods Score

1. Collard, mustard, & turnip greens 1000
2. Kale 1000
3. Watercress 1000
4. Bok choy 824
5. Spinach 739
6. Brussels sprouts 672
7. Swiss chard 670
8. Arugula 559
9. Radish 554
10. Cabbage 481
11. Bean sprouts 444
12. Red peppers 420
13. Romaine lettuce 389
14. Broccoli 376
15. Carrot juice 344
16. Tomatoes & tomato products 190-300
17. Cauliflower 295
18. Strawberries 212
19. Pomegranate juice 193
20. Blackberries 178
21. Plums 157
22. Raspberries 145
23. Blueberries 130
24. Papaya 118
25. Brazil nuts 116
26. Oranges 109
27. Tofu 86
28. Beans (all varieties) 55-70
29. Seeds: flaxseed, sunflower, sesame 45
30. Walnuts 29

No pre-soak beans in the oven

I placed these dried white beans I had in a glass casserole dish and added quite a bit of water. I added some salt. Evelyn said 1 part beans to 3 or 4 parts water, (I figured a little more is best with the water!) 325 for about 4 hours is a good place to work with. You may want to give a stir at 2 hours and then again at 3 hours checking the water content.

They are so so tasty good! Yumm. I was eating them with just a little salt and then with some red grapes. I will let cool and freeze in 1 1/2 cup servings which will equal about 1 can in recipes. YAY. Love to learn new stuff!

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40 years ago, as a 22 year old, I started my journey of a lifestyle of vegetarian.  I immediately stopped consuming (eating and purchasing) anything that came from the death of an animal – except eggs and dairy.  6 months later, I had completely stopped consuming eggs.  Less than 20 years later, I had completely stopped consuming anything that was produced or originated from an living, moving being.  I have lived a plant-based lifestyle for many years.  Currently, at age 62 I eat a diet that is mostly traditional Thai vegan.  Yes, I do have health issues (a pesky virus that I received through blood transfusions 35 years ago has caused some serious organ damage).  But, doctors still are amazed that I am as healthy and strong as I am.  There are some others with similar health issues who have lifestyles that are SAD (standard American diet) with loads of animal products who also remained quite healthy.  But, these are few.  Most people with this type of health issue are far from healthy and strong.  So, I would have to say that accepting and living a Healthy Life does indeed consist of a lifestyle as a vegan who eats fresh, organic plant-based foods.  And, I remember daily that plants that are grown healthy always smile, unlike factory-farmed animals.  I always include a smile and joy in each moment of my Healthy Life.