Bliss...literally!!!

Today after I went to a bankruptcy mock trial with Blake we went out for raw food! Bliss Raw Cafe and Elixir Bar was amazing.  Vegan food in Dallas is hard to come by but there are a few places that really cater to us vegans.  We ordered the Cali Roll and the Tacos.....which were amazing.  The sauces for both dishes were superb. However, this place really specializes in unique superfood drinks. I had a chlorella mint drink, but was intrigued by many hard to find ingredients offered on their menu- like maca for example.  This same owner, Dee, is also opening a vegan restaurant this May here in Dallas. (Maybe I'll have to come back down). So if you are vegan or raw and in Dallas I suggest this spot.
After lunch we met Tara for sangrias at Nick and Sam's Grill...which turned into an afternoon of fun. However, it was a little windy and an umbrella blew onto our table from a few tables over.......we got free drinks as a result, but I wore our second round and Tara ended up with a pile of broken glass in her face and lap.   But good times all together....now off to dinner!

Black Bean Portobello Mushroom Oatmeal Burgers

Black Bean Oatmeal Burgers

1 15 ounce can black beans drained and rinsed
1/2 cup fresh cilantro
1 large portobello mushroom, sauteed
2 garlic cloves, minced
1 tsp cumin
2 green onions, chopped
2/3 cup shredded carrots
2 tbs Anutra
salt and pepper to taste
1 3/4 cup rolled oats
1/2 avocado, sliced
brown mustard (as a condiment)

Method

Preheat oven to 400 degrees.  Line a baking sheet with parchments and brush with oil.  Process the first 8 ingredients until blended, or just mash with a potato masher. Transfer to a bowl and mix in the oats.  Form into 8 patties and place on the baking sheet.  Bake for 10-15 minutes.  Carefully turn patties over with a wide spatula and place under the broiler for 5  minutes until browned.

Black bean portobello mushroom oatmeal burger
with roasted sunchokes

Arugula salad with black radish, toasted pine nuts and
a red wine Dijon mustard vinaigrette 

Cooking with Anutra!

So if you are wondering what the heck Anutra is....well its my new secret ingredient.  But, because I want everyone to know how amazing it is, I won't keep it a secret.  Anutra is a cultivar of an ancient Aztec crop called Chia.  With tremendous nutritional and health promoting value this super grain really stands apart from most "health foods." Anutra’s overall nutritional profile is far superior to flax or any other whole food, plant or animal. Anutra has 50% more usable protein, 70% more fiber, twice as much calcium and more antioxidants than flax or cultivated blueberries. And, unlike flax, it is FDA‑classified as a regular food, like rice, corn or oats.

Anutra provides 74% of its calories from lipids (Omega-3s, Omega-6s and Omega-9s) and high quality plant protein with very few calories from carbohydrates. The carbohydrate portion of Anutra is predominantly insoluble fiber, which aids in digestion. The proteins in Anutra contain an excellent distribution of amino acids, including all essential amino acids. Anutra also contains six times more calcium than cow’s milk.

Clinical studies show positive results in lowering blood pressure, body inflammation, and blood thinning which can reduce the risk of heart disease, cancer, diabetes, osteoporosis and more.

I was very fortunate to get Anutra as a birthday present from a friend (thanks Greg!). Being macro-vegan means that the nutritional quality of the food I eat is one of my biggest concerns.  Anutra's high levels of Omega-3's, protein, calcium, fiber, potassium, magnesium and iron make it the perfect food for anyone. So tonight I cooked with it.  It is super versatile and takes on the flavor of what ever you are cooking.  My dinner turned out amazing; I made Spanish Rice with Anutra, a tempeh burrito with a cabbage, carrot, and daikon slaw, and a zucchini avocado tartar. I cant wait to make some more recipes with it...next is probably going to be pancakes!

Spanish Rice

2 cups cooked brown rice

1 tbs safflower or vegetable oil

1/2 cup water or vegetable broth

1 can adobo seasoned diced tomatoes

1/2 onion, diced

2 cloves garlic, minced

1/4 cup sprouted adzuki beans, lentils and peas (Jonathan's Organic Munchin Mix)

salt and pepper to taste

2 tbs Anutra

Method

Saute the onions and garlic until translucent.  Add the rice, water, and tomatoes and simmer for 5 minutes.  Add the bean mix and salt and pepper and simmer for another 5 minutes.  Fold in the Anutra. Serve hot. 

Green Miso Soup!!!!

I just finished a two week JOOS cleanse, which was much needed.  It was much easier than I expected and I feel great.  One thing that was nice about the cleanse, in terms of homework, was that I had a ton of spare time since I wasn't cooking, but because I'm so obsessed with cooking I felt a little lost with my newfound free time. So to commemorate my return I decide to make a really yummy, but equally healthy meal. This amazing recipe was printed in the latest Yoga Journal and was originally concocted by Eric Gower (Breakaway Cook, 2011).  Its super simple and unbelievably good.

Green Miso Soup
Ingredients

2 tbs safflower or grapeseed Oil
1 cup onion, diced
4 cups veggie broth
4 cups chard leaves, chopped with ribs trimmed
3 heaping tbs white or yellow miso

Method

Saute the onion in oil until translucent. Add the broth and bring to a simmer.  Add the chard leaves and cook for three minutes. Add the miso and transfer mixture to a blender. Carefully blend in batches until smooth. Serve warm.  (Note: be especially careful blending a hot liquid, the pressure can cause the lid of your blender to pop off!)

This dish would pair well with panko crusted tofu or veggies!!!!

Macrobiotic Kitchen: How effective Macrobiotic diet for radiation..

Macrobiotic Kitchen: How effective Macrobiotic diet for radiation..: "This information from my friends: In August 1945, after the atomic bombing of Nagasaki, Dr. Akizuki saved the lives of all radioactive disea..."

Eat Local

I try my best to eat local, thank you Boston Organics, and here are a few reasons why it is important:

1. Local produce is much more fresh because it travels a much shorter distance to your kitchen, which means it will last much longer. And less of your produce will go bad before you can eat it!
2. The shorter travel time for your food means less pollution in our environment.
3. When you buy local your money stays in your community, making your local economy stronger.
4. Seasonal eating supports your body's need for particular nutrients during each season.
5. Most important, eating local avoids potential contamination from food traveling internationally.  The EPA has recently reported that trace amounts of radiation from the horrible aftermath of the Japanese nuclear incident has reached the East coast.  To ensure our safety, the FDA has implemented increased screening procedures on imports from Japan. While the EPA assures these levels of radiation are of no worry, that doesn't mean mindful shopping nor being proactive in protecting our health from toxins is any less important.

So eat local!


EPA Detects Radiation on East Coast: http://yosemite.epa.gov/opa/admpress.nsf/d0cf6618525a9efb85257359003fb69d/3724de8571e1b03f8525785c00041a7a!OpenDocument
FDA Import Screening:
http://www.fda.gov/newsevents/publichealthfocus/ucm247403.htm

Pickles

I have the most simple recipe for pickles...and they are so good.


Ingredients
3-6 fresh pickling-style cucumbers, (must be fresh!)
2 cups water
2 tablespoons canning salt
4 tablespoons white vinegar
3 cloves garlic
dash of red pepper flakes (optional)
empty spaghetti sauce jar or other jars (clean and sterilized)

Method

Combine water, salt, vinegar in small saucepan.  This is the “brine.”  Bring to boiling.  Boil 1 minute, remove from heat, allow to cool down a bit for 20 minutes or so.

Mince or crush garlic cloves and put into bottom of jar.  Add pepper flakes, (if using).

Wash cucumbers very well and then slice ¼ inch off of the blossom end (not the stem end) of each one.  Slice cukes into quarters length-wise and then pack them into the jar.

Pour still-warm water mixture over cukes, just to cover.

Let stand on counter top, uncovered, until cool, (about 1 hour).  Then close lid and put in fridge.

Taste test after 4 days.  Should be perfect in 6-7 days.

Note:  Once all pickles are gone, you can re-use the brine once or twice.  Just add more sliced cukes to jar, and let sit in the fridge until ready.

JOOS Cleanse

Its spring again and the perfect time of year for a cleanse.  The purpose of a cleanse is to clean your body of toxins and to reboot your system, enhancing your health and giving you increased energy.  My little sister was here for a week during her spring break, so we went out to eat almost every night and drank far too many glasses of wine, thus I really need to detox. After hearing many of my yogi friends talk about JOOS, my great friend Marissa formally introduced me, a juice based cleanse.  I decided to start my cleanse this Monday and go for one week, and if after the first week I want more, I plan to add another week.
JOOS is 100% organic, vegan,  fresh, non-pasteurized fruit and vegetable juices. Each bottle of fresh-pressed JOOS contains ten to fourteen types of organic produce, providing an abundance of vitamins, minerals and enzymes and twice the minimum daily requirement of fruits and vegetables. No water, sugar, caffeine or fillers added... pure, natural and delicious.  On this cleanse I drink two JOOS a day and eat one regular meal that is vegan and gluten free, which I can have for lunch or dinner.  

***My first day went really well. I probably should have had a little bit larger lunch than usual because I got hungry at 5:30 but wasn't hungry in the evening after I had my juice. This morning was day two, and the lemonade is so far my favorite of the juices.  I had a bigger lunch today.  Another thing I have noticed is that it is much easier to drink water...I have been drinking a ton of water. Stay tuned for updates! 

Its All About Planning

One very important lesson for any vegan, dieter, student...well anyone really is planning meals.  People always ask how I find the time to cook. My answer?  I make a plan and only cook about twice a week.  Big pots of soup will last a few days in the fridge.  A big pot of rice or quinoa will last even longer.  That being said I have to admit, sometimes I get really bored with that same pot of soup and find myself struggling to finish the entire thing over a few days period.  But, I recently found a way to avoid this!  Last week I posted a recipe for black bean soup.  The recipe essentially begins by making vegetable soup then adding pureed black beans.  This week I made a big pot of vegetable soup on Saturday.  I ate it for two days, and then turned it into that same black bean soup.  I just added my black beans and cilantro this Sunday evening after having had the vegetable soup for two days and plan to have the black bean version Monday and Tuesday.  This same method can be applied to your favorite grain dishes.  Start with a pot of half quinoa, half brown rice for your soup and two days later add sauteed onion, fresh chopped parsley and dill, toasted pine nuts, chickpeas, and a squeeze of lemon and you have a perfect side dish!

Vegetable soup with roasted butternut squash and chickpea quinoa

The OTHERSide Cafe, Boston

This is my latest vegan friendly find!!!! Located right off the Hynes Convention Center T stop at the west end of Newbury Street its really a gem in the rough. This cafe and beer bar has such a great feel and is totally hip!  Featuring one of the best beer menus I have seen in Boston this place can feed all your friends.  They offer vegan, raw, and carnivore options, making it perfect for groups of friends.  I ordered the California wrap with tempeh and a salad....it was fabulous. Their ingredients are super fresh and their prices are affordable.  I have heard they have an amazing brunch too, I plan to try it out once the weather gets a little warmer as they have outdoor patio seating!!!  I can't wait to introduce my friends to this funky spot!