Archive for holistic

PCRM | Food for Life Cooking Class Detail

Join us in exploring how a diet rich in vegetables, fruits, grains, and legumes can enhance your health and support your overall wellness goals. Learn how to gain control of your health through simple steps in the kitchen.

Please join me for the single introductory class of How Foods Fight Cancer. Click on link below for details.

PCRM | Food for Life Cooking Class Detail.

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PCRM | Food for Life Cooking Class Detail

Join us in exploring how a diet rich in vegetables, fruits, grains, and legumes can enhance your health and support your overall wellness goals. Learn how to gain control of your health through simple steps in the kitchen.

This four series class for The Cancer Project is being offered at Blue Ridge Community and Technical College. Please visit link below for details.

PCRM | Food for Life Cooking Class Detail.

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Easy Vegan…RECIPES!!!

I have been asked to post recipes to this blog. Recipes that are simple, don’t call for a ton of ingredients, don’t take all day to make, and don’t cost a fortune to make. This is easy for me because these are the recipes I make most of the time. Please use these as a guide, alter them to your palette and families preferences. I’m calling it Easy Vegan.

Easy Vegan Roasted Vegetables

I love roasted veggies! They are comforting, delicious, and as easy as can be to make. Here’s how I do it…

I toss a dab of coconut oil in a pan over medium heat. Then I add a LOT of garlic (I LOVE garlic), some sage (fresh or dried) and then add cashews. Once the cashews are toasted and a little brown, remove them from the heat. Chop some of your favorite vegetables into pieces. I like carrots, cauliflower, Brussels Sprouts, sweet potatoes, and corn but you can use any vegetables. You can even use frozen vegetables, I use frozen Brussels all the time because it’s so hard to find good fresh ones here in the winter. Then add the spices and cashews to the vegetables and bake. I bake them for about 20 minutes at 425 degrees. The time will change depending on how many veggies you have and how well spread out they are. Make sure you don’t burn them!  And you’re done.

So then what? I eat these just like this in a big bowl with some nutritional yeast on top. You can also have them with over brown rice or soba noodles, maybe add a dash of Bragg’s or soy sauce instead of the sage in the beginning. You could put them in a wrap- hot or cold- with some spinach and maybe some dressing. You could top a salad with them, one of my very favorites! (This idea came from Engine 2 Diet, Rip’s Roasted Veggie Salad). If you are really restricting fats, you don’t need the coconut oil or cashews. Just spray your pan with an olive oil spray and sprinkle the seasonings on the veggies (you eliminate the sautéing step). You could add seeds (yumuniverse.com has a recipe that calls for pumpkin seeds). You could eat them cold with a touch of maple syrup to sweeten them up. Looking for spicy? Adjust your spices, maybe crushed red pepper and cumin. See what I mean? The possibilities are endless! In no more than 40 minutes, you have dinner and plenty of leftovers for lunch the next day.

Let me know what you think. I hope you enjoy!

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