If you want to listen to my melodious voice… I’ll be interviewed by Nicole Taylor in her Radio show HOT GREASE today @ 3:30PM Eastern Time. You can listen to us LIVE on www.heritageradionetwork.com.
We’ll be chatting about Halloween in Puerto Rico, Vegetarian Candy and many other interesting topics. Hope you guys tune in and enjoy it.
Recently I had to go on a wheat-free, corn-free diet and being the bread/cereal lover that I am, I was crushed. I went to my local health food store and bought a few things so I wouldn’t feel deprived, especially during breakfast.
I love fruits for breakfast… in a fruit salad or a smoothie, but it’s not enough for me. I always need to supplement my breakfast with something heartier. Something that will keep me feeling fuller longer.
Enter the Food for Life English Muffins… OMG!! I am now obsessed with these. They’re crispy on the outside, fluffy on the inside. They have super delicious texture, in my opinion. It has even the “nooks and crannies” of that other more popular brand.
I like to eat them with cream cheese (ahem, Tofutti’s Better than Cream Cheese if you’re vegan ) and preserves – strawberry or apricot. YUM!!! I even had a few of these for dinner a few nights.
You find them in the frozen food section of your health food store. I just take them out of the freezer and warm up in a 350F oven for about 10 minutes. To be honest I never time it, but the muffins begin to split a bit when they’re ready.
With options like these, anyone can easily go gluten-free, even if it’s just for 30 days!!!!
Onions and peppers are two staples in my kitchen… they’re the basis of most dishes I make. They are the basis of sofrito… and I use them in almost anything I make – antipasto, stewed potatoes, stewed chayotes, anything really…
And as strong a foundation they are, they can also shine as a course in and of themselves…
I love to sauté onions and peppers and have them as a cooked side dish for many things. I used to cook them with veal steaks once in my former omnivore life. Now, I love to serve them a top various “viandas” – potatoes, carrots, yautía blanca or lila, malanga, sweet potato, white sweet potato, chayote…
This is sooooo simple… hope you enjoy it as much as I do.
ONIONS AND PEPPERS
1 medium yellow onion, sliced –but you can use your favorite onion… ½ green bell pepper, sliced 1 clove of garlic, smashed Olive Oil Kosher Salt and Freshly Cracked Black Pepper Juice of ½ lime or lemon(optional)
Serve on top or on the side of mashed potatoes or even green bananas. Do you enjoy it too???
My dear friends Angie and Ana are taking these cooking classes on Wednesday nights… I am not participating because these classes are not vegetarian and I would not be able to cook or actually taste almost anything they make. But the ideas their teacher shares are quite good sometimes and I like to vegetarianize them to be able to enjoy them.
Such is the case with a croissant idea filled with chorizo and apricot jam… Refrigerated croissant dough does not come in whole wheat form, unfortunately. So I decided to make-over the recipe given to me by Angie into a quesadilla.
Never been too fond of Mexican chorizo… I much preferred Spanish chorizo. But this Soyrizo tastes like the Mexican version with strong cumin notes. I take it easy with this soyrizo because after my first trip to India, I developed a strong aversion to cumin. For years I was not able to taste cumin or even smell it up close. Now I’m better, but I am still not a cumin fan.
What I do love about this recipe is the salty/sweet combination… and it has a very rich flavor, so be prudent and don’t over stuff your quesadilla.
SOYRIZO APRICOT QUESADILLA
1 FlatOut flatbread or whole wheat tortilla 2 handfuls of shredded cheddar cheese 1 ½ tbs of apricot jam About 2 inches of soyrizo 2 large scallion, chopped finely 2 tbs softened butter 2 tsps brown sugar Butter-flavored spray Olive oil
I did this with 2 tortillas and the flavor was too rich for me. But I encourage making it with two tortillas if you are sharing.
The scallions are my addition to this recipe and I feel they help cut a bit of the oiliness of the cheese and soyrizo plus it adds some freshness.
Try it… and tell me if you like it or not. What are your favorite quesadilla ideas???
This is part of a series on how our food can help certain organs that resemble their same shape. I already shared with you how carrots benefit the eyes, how tomatoes and grapes benefit the heart and how walnuts are essential for brain health.
Celery, rhubarb and bok choy, among others, are stalky and long… just like our bones. These foods specifically target bone’s health because they’re both 23% sodium – bones are 23% sodium and so are these foods. When you lack sodium in your system, the body pulls it from the bones, thus making them weak. These foods replenish and maintain balance to the skeletal needs of the body.
Celery and rhubarb also contain calcium… but its better absorbed when eaten with other calcium rich foods, such as yogurt or cheese.
I don’t use celery all that much in my cooking and have never eaten rhubarb in my life, but here are some recipes where you can incorporate celery and bok choi into your diet:
KarmaFree Cooking 