Brussel Sprouts are sexy

The easiest recipe to make your dish look fancy. Brussel Sprouts are so sexy right now, you can find them everywhere. I have eaten entire plates full, there are so many variations but roasting is always the best. When my wife and I were asked to make a dish for a get together I took it as a plantbased challenge to steal the show with what is still considered peasant food. Keeping these morsels on the stalk adds to the presentation.

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  1. Pre Heat oven to 375 degrees
  2. You must clean and peel off any hanging leaves and save them in a bowl to make brussel sprout chips. Well, you don’t have to put they sure are good video below.
  3. Air dry or pat a towel on the stalk, we don’t want to add moisture and steam them in the oven this is the key problem where a lot of people go wrong.
  4. Put oil on your hands I used a tablespoon of coconut oil and rubbed it all over the stalk and sprouts.
  5. Put it in a dish with parchment, grind salt and pepper just a bit and or sprinkle aminos.
  6. Shallots or a small sweet onion finely chopped and sprinkled in the dish or pan over the stalks.
  7. Put dish in oven and rotate the stalks every 15 mins cook for a total of 45 they will continue to cook while they rest in the pan and really do taste better undercooked versus overcooked.

Here is a failed attempt at the beauty that is brussel sprout chips. You must check on the chips every 3 minutes past 10 otherwise you will have a burned mess.

Chia drink to replace your morning coffee

chia Now I know you are thinking that  there is no way this could replace your morning cup of Joe but for a large majority of people we thought nothing could replace our fried chicken, barbecue, ice cream and cheese so let’s try it. This is not the master cleanse and this is not for detoxing it is an electrolyte, simple & complex carb (slow digesting/longer fuel) sweet and tangy drink. Chia seeds sitting in any liquid will become chewy like tapioca, this is the complex carb and lime mixed with maple syrup is a nice limeade. The water is cooling and hydrates the body and wakes up the organs. I suggest pure maple syrup over agave due to the difference in which the agave spikes blood sugar and is highly processed even though it is sold as a health item.

If you are still not convinced to make a switch might I add something that has been bothering me about many so-called health nuts. You eat a whole foods diet and make sure everything you eat is organic but then you are drinking alcohol, coffee and or smoking. This is a little ridiculous to promote health and strive to eat the very best things while putting acid and chemicals into your body by means of liquid or smoke. I do not expect people to be perfect but maybe look at how you are living your own life and see if there can be any improvements for your health and well being.

Nude Breeze on the Beach or Coconut Mango banana smoothie (V)

 

If blenders existed on the night of the last supper Jesus would have requested this beauty. I considered calling it “Breast Milk of Angels” or “Ice Bath in the Tropics” but stuck with “Nude Breeze on the Beach”. When you take your first sip regardless of being on a tropical island or not you will feel the warm sun on your skin and smell the tropic fruit as a cool breeze cools your bare skin. There are a few ways to make it I will write out the recipe and put the alternative items in parenthesis.

(Vegan) Coconut Mango banana smoothie the last smoothie recipe you will ever need

recipe

1.5 frozen banana (5 soaked dates)

10 soaked cashews (almonds/ almond butter/ more almond milk)

1/2 cup of frozen mango (papaya/ banana/ peaches/ nectarine)

2 cups of  water

1 cup of almond milk

2-3 tablespoon of whole oats this adds a creamy flavor and texture

1 tablespoon of shredded unsweetened coconut flakes blended add some extra on top

always put liquid first and pulverize dry ingredients second and then add frozen items

and add more liquid as needed to blend completely.smoothie

Vegan Punjab Curry with Moraccan carrot salad wraps

Vegan Eggplant Punjab
This looks super fancy I don’t think I can make this, Wrong! It is super easy. The trick is in any situation in the kitchen get water boiling to steam veggies or make rice/ noodles whatever it is that water can slow you down. The next trick is finding premade vegan eggplant Punjab which trader Joes sells. I add onions and green peas to spread serving sizes and add more flavor.

Brown rice tower
Cook the rice whatever kind you like
Jasmine rice always is better with Indian food
while warm scoop it into a mug and pack lightly
flip mug over onto a plate and tap the bottom

Moraccan Carrot Salad wraps
lettuce/kale/large spinach/ lightly steamed cabbage whatever you got
shred carrots
shred cabbage
raisins
cilantro
walnuts
you can add salt and some maple syrup or have plain or add some dressing and mix together
squeeze a lemon

Plant-based backpacking food recipes

The winners of the giveaway were Rachel Newcomb for Whole and Corey Pyle for The china study cookbook.

I am going up the Northville trail to lake placid in the Adirondacks. There are a lot of great stories about those woods, some are true and some have been embellished. there is an old french man spirit that appears to hikers, bigfoot sightings and other wild man myths. Adirondacks was a nickname given to the Algonquins from a rival tribe it meant bark eater. Sometimes I feel like I am in a tribe of looked down upon plant eaters, especially when people call me rabbit or leaf eater as if I too am less of a man for skipping out on meat. Rip Esselstyn in the book My Beef with meat simply reminds people who plants perk up the pecker. Anyways food hiking food needs to stay light but it doesn’t need to suck. I made my own stuff to control what is in it and what it would taste like.

When backpacking it is all about lightweight stuff you can add water to or eat dry. Bring some treats that you will eat first day to quickly lighten your bag(eat heavy food first). Focus on what could be cooked in a bag, I use ziploc bags and add cold or hot water and wash them in the stream when I am done for later use.

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MT. Tempeh and Taters

Tempeh has a 4 day shelf life out of the fridge so I made mashed potatoes as a side

ingredients

-idahoan flakes

-nutritional yeast

-dill weed

-garlic powder

-salt

-veggie broth packet for tempeh

when I am ready I will cut up the tempeh and add it to the veggie sauce/broth packet and eat with taters from a bag.

you can also add TVP with more flavoring for a ground beef like texture

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Oatmeal is awesome I will add water the night before and often just eat it cold it. Overnight soaking makes even old-fashioned oats soft and if you added dried fruit it can seem almost fresh and plump full of water. The other bonus is if you have no fuel/fire or it is raining you can eat it on the go. There are many options, think theme/flavor and you may even consider savory oatmeal with spices or tropics with mango and coconut or chocolate and nuts.

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Mountain man oats

-old fashioned oats

-freeze dried bananas

-freeze dried raspberries

-freeze dried blueberries

-chia seeds

-pumpkins seeds

-brown sugar/stevia

-salt

For lunches I got seaweed salad and Ramen from Trader Joes. There are a million snacks to choose from but really seek out the unprocessed food bars, raw nuts and unsulphered fruits but do grab something good.

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Comment to win Whole or The China Study Cookbook

the-china-study-cookbook                whole

The China Study was a big step in helping many people discover the health effects of food and gave a powerful solution, Eat a diet based on whole, plant-based food, and dramatically reduce your risk of a broad spectrum of diseases, including heart disease, obesity, diabetes, and cancer.

I will be picking two winners this Saturday it is only open to residents or addresses in the United States and Canada. To be entered into win simply comment on this post. If you have nothing to say tell me what makes plant-based eating difficult for you or your family.

Whole

Whole picks up where The China Study left off. The China Study revealed what we should eat and provided the powerful empirical support for this answer. Whole answers the question of why. Why does a whole-food, plant-based diet provide optimal nutrition? Whole demonstrates how far the scientific reductionism of the nutrition orthodoxy has gotten off-track and reveals the elegant wonders of the true holistic workings of nutrition, from the cellular level to the operation of the entire organism.

 The China Study Cookbook

T. Colin Campbell’s daughter LeAnne Campbell, PhD, has been preparing meals based on a whole-food, plant-based diet for almost 20 years. She has raised two sons—Steven and Nelson, now 18 and 17—on this diet. As a working
mother, she has found ways to prepare quick and easy meals without using animal products or adding fat.

From her Breakfast Home-Fry Hash and Fabulous Sweet Potato Enchiladas to No-Bake Peanut Butter Bars and Cheese(less) Cake

LeAnne’s recipes follow three important principles:

1. Optimal nutrition is based on eating food rather than nutrient supplements

2. The closer that foods are to their native states—prepared with minimal cooking, salting, and processing—the greater the long-term health benefits of eating them

3. It is best to choose locally and organically grown produce whenever possible

Filled with helpful tips on substitutions, keeping foods nutrient-rich, and transitioning to a plant-based diet, The China Study Cookbook shows how to transform individual health and the health of the entire family.

Follow the China Study Community on social media @tcscommunity

Plant Based Picnic on the Hudson

IMG_2101When I first thought of going on picnics as a veg head it seemed like it was going to suck. The reality of plant based eating is that their is so much to eat and sometimes the focus on fruits and vegetables forces creativity. Coconut fried tofu with sushi quinoa/brown rice, seaweed salad, corn salad, and a pint of strawberries. We ate our picnic on the Hudson while the sun set and it was nice until it instantly got freezing.

sushi quinoa/brown rice

cook brown rice and quinoa together in a pot and let cool

add rice vinegar, sugar or stevia to taste and a few drops of soy sauce.

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