Tag Archives: Vegetarian

Beverage, Healthy, Informative

True Stories of Juicing

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Raw Juice: what’s fact and what’s hype?
 
For several years now I’ve been dabbling in “healthy stuff” like juicing. As most things do, it began as just a curiosity, what’s it all about. I read articles and books and opinions of people who have tried juicing in various ways and for various amounts of time. There are some super-intense proponents of juicing, like this guy. His name is Joe Cross, and he claims juicing saved his life. He has a documentary on Netflix and free online called “Fat Sick and Nearly Dead” as well as a blog. Before you think “ok, crazy extremists who make these claims just want us to buy their juicer”, let me say that recognized sources like WebMD and even Dr. Oz tout the benefits of juicing while giving adequate attention to the possible drawbacks.

Fruit and vegetable juices retain most of the chemicals which make them so good for us in the first place, like chlorophyll, anthocyanins, antioxidants and flavonoids. It is important to note that although adding juice to a well rounded, healthy diet is an excellent idea, beware falling into thinking that juicing is the only or best way to be healthy, or that only juices are good for you and you should avoid whole foods. That is not at all what I’m saying. Juicing also takes out all the fiber from these wonder foods, fiber that your body needs for its normal digestive process. For a list of nearly 50 more fascinating raw food juice facts, check this out.

Now, before you rush out and buy a $300 juicer, consider your needs. Are you just beginning to dabble in this juicing craze? Do you just want a healthy beverage now and then, as well as pulp to put into soup and muffins? Are you already a hard-core health nut ready to begin adding daily juices to your diet? There are two types of juicers, a centrifugal juicer or a masticating juicer. Centrifugal machines work by chopping the food into tiny pieces and spinning it to separate the juices. They are typically smaller and less expensive. You won’t get as much of the nutrients, but they do the job. Masticating juicers work by mashing and grinding the food, producing a thicker, pulpier juice with the majority of the nutrients. They are typically larger and more expensive. You can check out a wide array on Amazon (not an affiliate link. I will get no benefit if you look or buy). 

Funny story, my juicer was actually free. I’m a member of an online community called SparkPeople which has nutrition and exercise trackers, recipes, articles, community boards and much more. I highly recommend it if you want a simple, informative website to keep track of your health stats. Anyways, there was a forum about juicing, and I posted in it that I was curious about juicing. It lead to several conversations about types of juicers, uses, etc. A fellow member sent me a personal message saying that she had just gotten a newer, larger juicer as a gift and had an old one she didn’t need anymore. Of course I was skeptical, but sure enough two weeks later a gorgeous little blue and white juicer showed up! 

My gorgeous gift, courtesy of a kind fellow Spark-er!

 

I was thrilled, and thanked her profusely. Since then I’ve dabbled on and off with various types of fruits and vegetables and recipes, and learned a little along the way. Following is a list of rules I’ve determined for myself. They may not all work for you, but enjoy learning from my experience.


Jen’s Five Juicing Rules: 

1. Take the time to cut off the peels. Seriously, juicing the peels too gives the final juice a bitter, sour taste that is not really pleasant, regardless of what other goodies are in there.Of course, mine is a centrifugal juicer, not meant for large pieces of whole fruit. If you have a masticating one, it might be ok.

2. Know the limits of your machine. If you have one of the huge, fancy juicers you can pretty much throw a whole watermelon into, good for you! Most likely you do not, so know how large of a piece of food your machine can handle at a time, and if you’re doing a large batch clean it a few times throughout to keep it from clogging up.

3. Wash your juicer immediately once finished. Dried on fruit and vegetable bits are gross, start to smell, and are much harder to scrape off the inside of a fruit chute than fresh.  I promise the chlorophyll and phytochemicals in your juice won’t fall apart in the time it takes to give it a quick rinse.

4. Always throw in a little something sweet. Even the most hard-core purist who drinks three glasses of green juice a day has to admit kale, spinach and carrots alone don’t taste super great. Especially if you’re just starting out with juicing, give yourself some slack and add some apple juice or berries to everything.  

5. Don’t be afraid to try new things. I juiced anything I could get my hands on for a while. Sure I made some mistakes (see the list at the end of things that are HORRIBLE juiced) but I also found a lot of new fruits and veggies I didn’t know I liked. 

Prepping for juicing: lots of fresh fruits and veggies
This will become many tasty beverages for the week.
Mmmm green juice, that’s the best way to start the day.

Things that are seriously gross when juiced:
Cabbage
Potatoes
Mushrooms
Garlic – maybe for cooking, but holy cow this stuff is strong! Gag-inducing, even in small amounts.


Things that will overwhelm the taste (use small amounts only):
Grapefruit
Ginger
Lemons
Limes

Best things for juicing:
Apples
Carrots
Celery
Cucumber
Spinach
Oranges
Pears
Berries (most of them)
Pineapple
Lemon/lime/grapefruit


Now that you know the facts, go ahead and find yourself a juicer (Amazon, Ebay, Walmart, Christmas present, Craigslist…) and get to creating! The Beginner’s Guide to Juicing is a great article full of helpful information, reviews of different types of juicers and blenders, and includes more recipe ideas.

Some recipes to get you started:

Citrus Refresher
~2 oranges, peels cut off
~2 apples
~2 large carrots
~1 lemon and/or lime

Green Machine
~1 large handful spinach or kale
~4 stalks celery
~1 large cucumber
~1 apple
~1 lime

Cold Crusher
~2 oranges
~1/2 a grapefruit
~1 apple
~1″ chunk ginger
~1 lemon

If you have any juicing stories, advice or recipes, please share!

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Vegan, Vegetarian

Ratatouille niçoise

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There are several recipes or types of food which I’ve heard of, tried, or seen but have not yet tried to cook myself. One of those is ratatouille. The 2007 Disney movie brought the dish into the main stream consciousness with its adorable main character, Remy, a rat who just wanted to be a great chef. Ever since then it’s been in the back of my mind as a ‘make this someday’ dish.

Ratatouille the dish is traditionally a French dish consisting of stewed vegetables. It originated in the French province of Nice, and comes from the Occitan language “ratatolha” and the French word “touiller” meaning to toss food. There are similar dishes in many other cuisines, including the Catalan samfaina, the Majorcan tombet, the Spanish pisto, the Italian caponata, Greek tourloú, and Filipino pinkabet. French chef Michel Guérard came up with a new version called Confit byaldi for the Disney movie. It can be served as a side dish, or made a whole meal when served over rice.

In my version, I pulled together several variations, and used what I had available in my kitchen. I had planned on a potato leek soup sometime this week, but silly me had only bought one leek, so into the ratatouille it went. While I’m at it, I’ll throw the potato in there too. Oh, and a single turnip I had bought for who knows what reason. Also I had no fresh tomatoes, but my pantry is never without a can of diced tomatoes.



Ingredients:
3 zucchini (I just happened to have three different colors, so at least it’ll look pretty)
1 turnip
1 potato
1 leek
1/2 red onion
3 large bulbs garlic
1 leek
1 can diced tomatoes
2 tbsp butter or margarine
1/4 green bell pepper, sliced

Step 1: Slice the onion into thin strips, dice up the garlic, and slice the leek. Add them and the bell pepper to a frying pan on low with the butter and cover.

Let that cook and caramelize, stirring occasionally, while you preheat the oven to 350 and proceed to the next step. 

Step 2: Slice the zucchini into thin coins. Peel and slice the potato and turnip as well.

 Step 3: Layer the potato, turnip, and zucchini in a casserole pan.

Step 3: To the pan add the can of diced tomatoes. Bring to a boil, then pour over the vegetables in the casserole dish.

Step 4: Cover in foil and bake at 350 for 45 min to an hour. You’ll know it’s ready when the slices are soft when poked with a fork.

I also took the foil off after 45 minutes and let it bake another 15 minutes to evaporate some of the juices. You can now serve it over rice or couscous, with fresh crusty bread, and/or sprinkle on some mozzarella. Deliciously vegetarian and very low fat and low calorie. Bake up a batch, put on the Ratatouille movie or some classic Julia Child and enjoy!

If you have a favorite French recipe, anecdote of your trip Paris or first year of chef school, or a story of attempting a French recipe that ended unfortunately, please share here!
Soups, Vegetarian

Butternut Squash Soup

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I recently had a dinner party, and in the spirit of the season (fall) I decided to make butternut squash soup as one of my main dishes. Earlier I posted about butternut squash macaroni & cheese, if you have one and soup just isn’t your thing. No reason not to enjoy the bounties of fall, regardless of texture preferences.
So as per usual, I googled around and pulled from several recipes and what I had in the house to come up with this. It received universally positive reviews! I made a large amount since I was feeding 6, you can cut everything in half for a smaller number of people.
Ingredients:
2 squash, halved and seeded
2 carrots
2 celery sticks
1 small chunk peeled raw ginger (about 1 inch)
1 white onion
4 chicken bouillon cubes
5 cups water
1 package cream cheese
Cinnamon, nutmeg and coriander seasoning

Step 1: Place halved squash on a baking pan with a little water. Bake at 350 for 35-45 minutes, until soft when poked with a fork.

Step 2: While the squash are baking, boil the carrots, celery, onion and ginger in chicken water until tender.

Step 3: Scoop the squash out of the skin and blend in a blender. There’s a surprisingly large amount of flesh in there, I had to do it in three batches. Add hot water from the pot to thin it out. Blend in the cream cheese, the vegetables and chicken stock as well, put it all back into a large stock pot.

Step 4: Add a healthy dose of cinnamon, nutmeg and/or coriander, adjusting to your tastes. Bring to just a simmer, and enjoy.

This is a great taste of fall, good on its own or I’m sure you could pair it with any number of dishes. You could probably mix and match too, if you wanted to try pumpkin or acorn squash instead. You could add milk or half and half to make it creamier, or omit the cream cheese & chicken bouillon to make it vegan.

Snacks, Vegan, Vegetarian

Homemade granola bars + Make your own vanilla extract

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As a simple on-the-go breakfast, post-workout snack, or get-you-through-the-afternoon munchie, I love granola bars! Endlessly varied in terms of type of nuts, berries, chocolate, flavors in them, they are always in my pantry in multitudes.

Usually I buy whatever is on sale, say $1-2 for a box. I have a rotation and favorites, but am not brand loyal by any means. But even at $1 for a box of 6, it can get expensive. So I figured, I already have lots of different types of nuts and dried fruits, and oats. It can’t be hard to make my own.

After googling a bit, I found this recipe for home made granola bars, which is close to what I had on hand. But I didn’t want the chocolate part (shocking, I know!) because I’d be storing them in my book bag and gym bag and don’t want to deal with melty chocolate all over my workout shoes or laptop. So as usual, I took the framework of the recipe and made it my own with what was on hand and the pan size I was working with. The results were splendid!

Ingredients:
3 cups oats
1/4 cup raisins
1/4 cup craisins (dried cranberries)
1/4 cup smashed pistachios (I shelled them, put them in a ziplock baggie and smashed them up with a spoon. For reals.)
1/2 cup smashed up candied peanut halves (also ziplock pulverized)
1/4 cup chia seeds (bought a few months ago and had no idea what to do with them… perfect.)
1/4 cup vegetable oil
1/2 cup honey
4 tbsp butter
1/4 cup brown sugar
1 tbsp vanilla extract

Step 1: Mash up the nuts, then mix together oats, dried fruit, nuts, seeds and olive oil. Stir to coat well, then bake in a flat oven safe pan at 350 for about 10 minutes, to make everything brown and toasty.

Step 2: In a pan over medium heat, stir together butter, brown sugar, honey and vanilla. Bring to a boil, then remove from heat. Pour over the granola mixture, and stir well to coat everything. Bake at 300 for 25-30 minutes, until warm and brown. Remove from the oven and let cool or stick in the refrigerator for a little while. Cut into bars the size you like.

I used a 9×13 pan, and as such I got 16 bars. They are very soft, so I put them in the fridge for about an hour before I cut them up.

I individually wrapped each bar in a plastic baggie, and am storing them in my pantry. They are delicious! The honey makes it so sweet, I don’t think you’d need chocolate anyway. Probably could even have done without the extra brown sugar.

I love these because I can use whatever dried fruits or nuts/seeds I have available. The next batch will include dried apricots and plums. You better believe sometime into the fall I will be making some bars with pumpkin seeds in them! I think I’m going to try experimenting with peanut butter in the honey instead of just butter too.

These are vegetarian, and could easily be made vegan as well. If you go easy on the oil/honey they are quite healthy and filling. And very inexpensive! Buy whatever fruits/nuts/seeds you like on sale, oats are cheap in bulk. This batch probably cost me $5 total?


Speaking of  inexpensive baking, did you know you can make your own vanilla extract from just vanilla beans and vodka? Seriously, that’s it.

A bottle of vodka on sale was about $7, the beans were a bit pricey at $4 for 2. But that’s $11 for about a gallon of vanilla that I can use pretty much forever. If I invested a bit more I could even jar it myself and give it as gifts or sell some. When you get low you just add more vodka and maybe after a year another bean or two. Jackpot.

Vegetarian

Make your own pizza, male and female style

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You may think I’m weird for saying this, but I don’t like pizza that much. I know, how un-American of me. I will eat it if it’s around, and I get an occasional craving for a weird one like chicken bacon ranch, but in general if asked what I want for dinner, the answer will not be Little Caesars.
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My current S.O. could literally live off pizza and burritos. So we found a compromise, making our own pizza. That way I can have the things I want on it (veggies) and control the sauce, and he can have what he wants (as much meat as possible) at the same time. This is our version of men are from Mars, women are from Venus, in the kitchen.
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Ingredients:
1 tube pizza dough (about $2 at grocery store)
1 jar pizza sauce (~$2)
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Toppings of choice: Female half
Spinach & mixed greens
Onions & peppers julienned
Zucchini
Mozzarella cheese
Pineapple
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Toppings of choice: Male half
Deli ham
Ground beef (pre-cooked, left over from burritos actually)
Bacon
Mozzarella cheese
Pineapple
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Step 1: Cook the meat if needed, spray a 9×13 oven safe pan. Roll the pizza dough out flat and press to the sides of the pan.
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Step 2: Spread on as much sauce as you like. I don’t like most pizzas because I end up scraping a cup of sauce off my slices, so I put it on thin.
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Step 3: Layer the toppings.

Step 4: Cover in as much cheese as you can handle. Because cheese is sent from heaven to make all foods taste better. Some calories are just worth it.

Step 5: Bake at 425 for ~20 minutes or until crust is brown and crispy and cheese is bubbling.

This recipe is as varied as your imagination, nearly any meat or vegetable can be a pizza topping, so if you like it then go crazy! You can use veggies left over from other meals. It’s easy to make a vegetarian (or even vegan without the cheese) pizza.

You can fold the dough in half to make a smaller deep-dish pizza. Try a bunch of variations and find what you like best.  No matter what you put on yours, its likely to still be much cheaper and healthier than a purchased one.

Pasta, Vegetarian

Spaghetti squash ‘pasta’ with Turkey Meatballs and Tomato-Chickpea Sauce

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I had bought a spaghetti squash a few days ago, and finally got around to making it. I was not sure what to make with it, so I went with the “spaghetti” theme and made turkey meatballs and a tomato-chickpea sauce. Like real pasta only tons more fiber and quite delicious!

Ingredients:
Spaghetti squash

Sauce:
1 can chickpeas, drained
1 can diced tomatoes
2 garlic cloves, diced
Italian seasonings
1 1/2 cups water/chicken stock

Meatballs:
1 pound ground turkey
1/4 cup bread crumbs
3 cloves garlic, diced
1/4 onion, grated
1/4 cup ketchup
1 egg
1/4 cup blue cheese/parmesan cheese

Step 1: Bake the spaghetti squash face-down for 1 hour at 375 or microwave 10 minutes then bake for 30.

Step 2: Mix all meatball ingredients in a bowl.

Step 3: Cook the chickpeas in a sauce pot for ~5 minutes. Then add the diced tomatoes, water, and seasonings and simmer.

 Step 4: Roll the meatball mix into 1-inch balls and bake on a sprayed cookie sheet for ~10 minutes at 350, or until brown and cooked through. Then add to the simmering sauce.

 

Step 5: When the squash cools, use a fork to pull the strands out.

In a bowl, add the squash, a meatball or two, and pour on some sauce. Enjoy!
Soups, Vegetarian

Asian tofu/cabbage soup

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This is a spin-off of a soup a friend of mine made that was fabulous. I had most of the ingredients and another friend wanted to go to the Asian specialty store where I could get the rest of the ingredients. It’s so simple, but it is delicious!
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Ingredients:
1/2 Napa cabbage
1 package tofu
1 package mushrooms
2 large carrots, diced
4 cups water/stock
Optional: 3-4 pounds chicken/duck/beef

Step 1: Dice the cabbage, mushrooms, tofu and carrots.

Step 2: Cook the veggies in order of hardness, carrots first, then cabbage, then mushrooms. Add the stock and any seasonings you like. I used veggie stock and put some extra chicken stock and black pepper in for spice.

The broth is simple but complex. You should try it first, then add salt or other spices to taste. The tofu adds a punch of protein, making this a perfect well-rounded meal for a vegetarian or vegan.
Vegetarian

Stuffed eggplant

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So I’ve been reading lately about how healthy eggplant is for you. Then it went on sale at my favorite produce store, so I had to buy one. The only question was what to do with it. I had tried eggplant before and wasn’t particularly fond of it diced up in casserole-type dishes. So I decided to stuff it, because what isn’t made better by a meat mush and cheese baked inside?
 
Ingredients:
1 eggplant
olive oil
1/2 pound ground turkey
1/4 cup bread crumbs
1 egg
1/2 onion, diced
2 garlic cloves, chopped
1/2 red bell pepper, diced
Italian seasonings
1/2 cup parmesan cheese
 

Step 1: Brown the ground turkey over medium heat and drain.

 Step 2: Dice the veggies and core the eggplant. Cook the veggies in the same pan as the turkey until tender, ~5 minutes.

 Step 3: Mix the cooked veggies, egg, turkey, and bread crumbs.

 Step 4: Divide the mix between the eggplant halves and stuff. Sprinkle italian seasonings over top and bake at 375 for 30-35 minutes, until nicely browned and eggplant is soft when poked with a fork.

 Also, to make it vegetarian you can just omit the ground turkey.

YUM!
Salads, Vegetarian

Strawberry, avocado & feta salad

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I am always trying to get more veggies into my diet, and salads are a great way to do so. But no one likes a bowlful of lettuce leaves with just a splash of dressing for flavor. I like to add extras to make my salads more interesting. Since I had just bought a fresh head of lettuce, I used the fruits/veggies I had on hand, and it turned out great!

The lettuce was $1 and I will probably get at least 5 salads from it. The avocado was also $1, as were the strawberries. The feta was left from a while ago (and you can omit the cheese or use whatever kind you like/have) as was the dressing. So for 5 salads worth, the cost per serving is only $0.60! Plus it’s good for you, and a great side to just about anything.

 

 

 

 

 

 

Ingredients:
1 cup torn lettuce leaves
3 large strawberries, quartered
1/4 Haas avocado, diced
1 tbsp feta cheese
1 tbsp balsamic vinaigrette

Simply toss and enjoy!

Dips and Sauces, Vegetarian

Feta and Red Pepper hummus

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As a spread, appetizer or snack, hummus is filling, satisfying and nutritious. You can eat it with fresh veggies or crackers, or spread it on a sandwich, wrap, burger, gyro and more. I love hummus, and had some chickpeas left over from an earlier curry recipe, so I decided to make a snack.

Most hummus recipes call for tahini, of which I had none, so I created my own recipe. I love garlic hummus, and red pepper hummus, and feta cheese hummus. So I figured, why not combine it all!? Turns out that was an excellent idea, and I hope you think so too.

Ingredients:
1/2 cup garbanzo beans/chickpeas
2 tbsp feta (~1 oz)
4 tbsp olive oil
4 tbsp water
1 clove garlic, diced
2 tbsp red bell pepper, diced
1 tsp turmeric
1 tsp cumin seed
Dash salt & pepper

Step 1: Blend the first 4 ingredients in the blender, scraping sides with a spoon. Add water until desired thickness.

Step 2: Add all spices, mix well and pour onto serving dish.

Step 3: It’s that easy, now enjoy! I cut up a carrot, a celery stick, a roma tomato and had some wheat thin crackers. Delicious!

Amount Per Serving (1/4 cup)
  Calories 215.4
  Total Fat 15.9 g
  Saturated Fat 3.0 g
  Polyunsaturated Fat 1.5 g
  Monounsaturated Fat 10.5 g
  Cholesterol 6.3 mg
  Sodium 298.6 mg
  Potassium 140.7 mg
  Total Carbohydrate 14.9 g
  Dietary Fiber 2.9 g
  Sugars 0.2 g
  Protein 4.2 g