Thin, clear rice noodles … a bed of mixed greens, lots of fresh raw vegetables, tofu, maybe some sliced meat, peanuts, fresh herbs and a very light oil-free dressing. Ahhh … a meal from Vietnam-heaven made for warm summer nights! It’s an amazing light, healthy meal. Try this dish this week!
I love taking spring rolls to potlucks or serving them at gallery receptions. They are as healthy as the ingredients you roll up inside the rice paper wrappers. They require no cooking (unless you opt for a cooked filling such as steamed spinach, grilled asparagus — or my favorite — shredded chicken breast marinated in a soy-sesame-ginger dressing.) Once you get used to rolling these, they really truly are a super easy appetizer, lunch or side dish. Try these and let me know what you think!
Early on in our Eat to Live adventure, I made a Nutritarian grocery list using Evernote (with the checklist feature) which syncs to all of my devices. So I always have the list on my cell phone when I am shopping. It really helps to just look at the list, check off the things we need, and stick to it — at least 95% of the time. Here we are a little over a year after starting this health adventure and we’re doing pretty well. Not perfect. But who is perfect? I’m happy with mostly great, much healthier eating and feeling lots better. Here is a gift for you — a well balanced, healthy grocery list to download and use for smarter, healthier shopping. Enjoy!
Lately I’ve been craving the chewy mouth feel of Anadama bread. It really truly no-kidding is incredible delicious!
I broke down and baked some this week. Sigh. It’s so good. My husband loves it too. When he tasted the first warm slice his comment was, “To hell with Dave’s bread. This is better!” That’s saying alot around here. Dave’s bread is Tim’s bread.
I made a slightly healthier version than the one I learned as a college student. I used whole wheat flour and flax meal, less salt, a teensy bit less butter. Read on, to find out how I made this incredibly delicious bread.
My favorite way to drink ginger tea is to make it from fresh ginger root, brown rice tea (genmaicha) and lemon zest. The flavors of made-from-scratch ginger tea are incomparable to the store-bought kind. And, what’s really yummy about this recipe is the way the ginger and lemon flavors blend with the toasty-almost-like-popcorn-but-it’s-really-toasted-rice flavor. OMG yummo!
Old World Butternut Squash Soup is a delightful medley of dark orange veggies and sweet/savory flavors. Super healthy for you. This one is different from the pureed butternut squash soup that’s trendy now. I like my squash soup chunky so I can taste all the different flavors and textures. I even add coarsely chopped tart apple for a flavor surprise! Make this soup vegetarian — or not. Either way it’s delicious on a blustery winter day with some hot-out-of-the-oven whole grain bread or a scone and a leafy green salad. A perfect winter meal:
I made these for lunch today, though the Creamy Pumpkin Chai Soothie would be just as happy at your breakfast table, or being sipped around a fire after dinner. It’s a little bit sweet. A lot healthy. Smooth and creamy. And if you aren’t into being as healthy as all that — bake up some French Breakfast Puffs to serve with it. Yummo!
Oct.5th, 1981 — a day I will never forget. It’s the day I locked eyes with my first son, Mickey, before he was breathing on his own, when he was halfway into the world. Happy Birthday, Mickey. To make this day even more special, I made a warm soothing drink that I used to give my boys when they had trouble falling asleep. It’s nutritious. Healthy. Easy. And extremely comforting.