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    • Breakfast Burrito - (they won't even know it's vegan!)

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    •  1/28/2011 7:55:53 AM
    •  

      I just got Neal Barnard's cookbook, "The Get Healthy, Go Vegan Cookbook", from the library. It is a great book for the uber-health-conscious consumer with over 125 recipes.  This breakfast burrito was inspired by some of his breakfast recipes.  My kids loved it and had no idea it wasn't scrambled eggs!


      1 small onion chopped

      1 anaheim pepper chopper, optional

      1 red pepper chopped

      12 oz extra firm tofu, crumbled

      1 can black beans, drained and rinsed

      1 tsp tumeric (this gives the tofu the yellow 'egg' color)

      1 tsp chili powder

      1 tsp cumin

      4 cups fresh spinach

      4 (8-inch) whole wheat tortillas

      salsa

      tomato

      avocado


      In a large non-stick pan, heat 1/2 cup of water and add the onion and the peppers.  Saute until the onion is tender - about 6 minutes.

      Add the crumbled tofu and the spices.  Saute for an additional 5-7 minutes.  Add the spinach and the black beans and cook until the spinach is wilted and the beans are heated throughout.

      Divide the mixture among the tortillas and top with salsa, tomato, and avocado.  Wrap it up and enjoy!

       

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    • Top Worst Cookbooks - by PCRM

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    •  1/19/2011 9:44:23 PM
    • I love PCRM (Physicians Committee for Responsible Medicine) and fully support them.   I thought this was an interesting article and thought you might get a kick out of it too!

       

       

      A Report from the Physicians Committee for Responsible Medicine
      December 2010

      Some popular cookbooks of 2010, including recipe collections from top chefs and celebrities, encourage Americans to fill up on high-fat, meat-heavy meals, even as the country struggles with record obesity levels and skyrocketing diabetes rates. Dietitians with the Physicians Committee for Responsible Medicine reviewed the year’s new cookbooks and named the worst offenders.

      Here are the five worst cookbooks of 2010:

      Gordon Ramsay's World Kitchen

      Gordon Ramsay's World Kitchen: Recipes from The F-Word
      By Gordon Ramsay
      Kitchen Nightmares and Hell’s Kitchen are Gordon Ramsay’s TV shows, but they also aptly describe the recipes in his latest book. Ramsay has traveled to the ends of the Earth to bring back dishes that will wreak havoc on your health. Choose British Pheasant Casserole (two pheasants, smoked bacon, butter, and double cream) for the kind of meaty, high-fat meal that promotes obesity, diabetes, heart disease, and cancer. Or try Thai Pork Satay to spike cholesterol levels.

       

       

      Home Cooking with Trisha YearwoodHome Cooking with Trisha Yearwood
      By Trisha Yearwood
      Country singer Trisha Yearwood won Grammys for her songs, “How Do I Live” and “I Fall to Pieces.” This year she released another heartbreaking work—this collection of high-cholesterol recipes. The Georgia native presents her recipes with family stories and tips, but unfortunately, the book does not take into account the state of Southerners’ health. States in the Southeast have the highest rates of obesity in the nation, but Yearwood’s recipes are loaded with fat and cholesterol. Garth’s Breakfast Bowl, for example, includes eight large eggs, a pound each of bacon and sausage, cheese tortellini, cheddar cheese, tater tots, and butter.

       

       

      How to Cook Like a Top ChefHow to Cook Like a Top Chef
      By the creators of Top Chef
      The reality show Top Chef has a ruthless elimination round for contestants. Unfortunately, many of their unhealthy recipes still found their way into the program’s cookbook. Laurine’s Bacon Donuts are deep-fried and packed with processed meat, which has been linked to increased risk of colon cancer. Hubert Keller’s Mac and Cheese is loaded with fatty dairy products: butter, heavy cream, half-and-half, and Swiss cheese. As if that’s not enough, the recipe also calls for cholesterol-packed egg yolks and 1 pound of shrimp.

       

       

      How Easy Is That?Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips
      By Ina Garten
      Ina Garten—host of the Food Network’s Barefoot Contessa—can’t leave well enough alone when it comes to vegetables. In her new book, she weaponizes simple, healthy vegetables with high-fat meat and dairy products. Snap peas are laced with pancetta, a processed meat associated with increased cancer risk. Celery Root Puree is spiked with high-cholesterol butter and heavy cream. Recipes for meat dishes, such as Steakhouse Steaks, are pretty straightforward—and so are the heath consequences. In 2010, studies linked meat-heavy diets to increased diabetes risk, weight gain, decreased bone health, and increased bladder cancer risk, among other health problems.

       

       

      The Primal Bluepring CookbookThe Primal Blueprint Cookbook: Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free
      By Mark Sisson and Jennifer Meier
      The Primal Blueprint sets back evidence-based nutrition nearly 2 million years with its meat-heavy diet. Along with artery-clogging “Paleo” recipes for Primal Pot Roast and Sausage Stew, this book includes an entire section of cholesterol-laden recipes for offal—entrails and internal organs. The authors say recipes like these are ideal for followers of Atkins and other low-carb diets. But a recent study funded by the National Institutes of Health found that a low-carbohydrate diet based on animal food sources increases mortality risk from all causes, including cancer and heart disease.

       

       

       

      HERE ARE THEIR BEST:

       

      The Best Cookbooks of the Last Decade

      A Report from the Physicians Committee for Responsible Medicine

      Dietitians from the Physicians Committee for Responsible Medicine surveyed cookbooks from the past decade and found some bright spots—cookbooks that stood out above others in helping Americans improve their diets to fight obesity and other chronic diseases. Here are the last decade’s best cookbooks:

      The Sublime Restaurant CookbookThe Sublime Restaurant Cookbook
      By Nanci Alexander
      2009

      Nanci Alexander created the award-winning Sublime restaurant in Fort Lauderdale, Fla. Now you can make recipes from Sublime’s innovative vegan menu at home. Drawing inspiration from around the globe, the recipes are not only wonderfully healthful and completely cholesterol-free, but each recipe’s exquisite flavors will seduce even the most committed carnivore.

       

       

      The Kind DietThe Kind Diet
      By Alicia Silverstone
      2009

      Actress and activist Alicia Silverstone wrote this cookbook to help others explore the wide-ranging benefits of a plant-based diet. She explains how eliminating harmful foods can have amazing benefits for your health, your appearance, and even the planet. This collection of hearty vegan recipes is full of tips and tools to help people transition to a plant-based diet, which has been shown to reduce the risk of obesity, diabetes, and heart disease.

       

       

       

      Skinny Bitch in the KitchSkinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!)
      By Rory Freedman and Kim Barnouin
      2007

      Number one New York Times best-selling authors Rory Freedman and Kim Barnouin wrote this cookbook after their manifesto, Skinny Bitch, sparked a worldwide movement toward healthy eating. The cookbook offers 75 easy, satisfying vegan recipes, served up with an irreverent sense of fun. From the Bitchin’ Breakfast Burrito to Cha Cha Chili, Freedman and Barnouin show readers that you can eat well, enjoy food, and lose weight—all at the same time. Abundant research has shown that people who maintain a healthy weight over the long-term tend to eat a plant-based diet.

       

       

      The Conscious CookThe Conscious Cook
      By Tal Ronnen
      2009

      Chef Tal Ronnen cooked for Oprah during her vegan cleanse and catered Ellen DeGeneres and Portia de Rossi’s vegan wedding. In his new cookbook, The Conscious Cook, Ronnen shares his enticing vegan dishes with everyone who enjoys beautiful, flavorful, and filling food. Every recipe delivers on his promise to omnivores and foodies: “You won’t miss the meat.”

       

       

       

      The Engine 2 DietThe Engine 2 Diet
      By Rip Esselstyn
      2009

      Professional athlete-turned-firefighter Rip Esselstyn is used to responding to emergencies. So when he learned that some of his fellow Engine 2 firefighters in Austin, Texas, were in dire physical condition—several had dangerously high cholesterol levels—he sprang into action and created a lifesaving plan for the firehouse. By following Rip’s program, everyone lost weight (more than 20 pounds, in some cases), lowered their cholesterol, and improved their overall health. Now, Esselstyn outlines his proven plan in The Engine 2 Diet. His plant-powered eating plan is based on a diet of vegetables, whole grains, fruit, legumes, seeds, and nuts.

       

       

       

       

      Cooking the Whole Foods WayCooking the Whole Foods Way
      By Christina Pirello
      2007

      Nutrition educator Christina Pirello was diagnosed with terminal cancer and given a few months to live, but she fought her way back to health using good nutrition. Her cookbook invites health-conscious readers to cut out processed foods, meat, and dairy, and focus on fruits, vegetables, legumes, and whole grains. Pirello’s book includes tips on meal planning and shopping to help readers transition to a wholesome vegan diet. Research has shown that people who follow diets low in fat and high in plant foods have a lower risk of developing cancer.Studies have found that a vegan diet can even reduce the risk of recurrence for some types of cancer.

       

       

      Bryant Terry's Vegan Soul KitchenBryant Terry's Vegan Soul Kitchen
      By Bryant Terry
      2009

      Bryant Terry shows you how to make delicious soul food into delicious health food for the soul. Fabulous and tasty for the picky palate, this cookbook features Baked BBQ Black-Eyed Peas, Savory Triple-Corn Grits, and Blackened Tofu Slabs with Succotash Salsa.

       

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    • Oh the trusty old Food Pyramid!

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    •  1/12/2011 4:54:52 PM
    • I thought it might be fun to look at a few different food pyramids that are out there.

      Above is the "new and improved" American Food Pyramid.  As compared to the old one (below).  Seems clear as mud to me!  Just looking at it I can tell exactly how to follow a healthy diet (oh if only there was a 'sarcasm font')!

       

       

      This is the TRADITIONAL LATIN DIET:

       

      This is the TRADITIONAL ASIAN DIET:


      This one comes from the HARVARD SCHOOL OF PUBLIC HEALTH:


      So far none of this food pyramids are that impressive. 

      Here is one that is much better than the previous ones.





       This one below comes from www.udoerasmus.com and it's pretty good:



      But by far the best one out there is from DR.  FUHRMAN:

       

       

       

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    • Mushroom, Potato Leek Soup

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    •  1/1/2011 6:17:56 PM
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      There's nothing quite like a warm bowl of soup on a frigid winter day.  This is one of my favorite soups and an easy crowd-pleaser.  The not-so-secret ingredient is the leeks.  If you have never tried cooking with leeks, that needs to stop here.  Leeks have such a delicious flavor that is difficult to mimic.  You could easily substitute onions for leeks in this recipe, but you will NOT get the same flavor.  Leeks are part of the onion family but they have a much more pleasant, almost sweet, flavor.  Just make sure you wash them thoroughly.  Dirt gets it way into each section quite easily.  I have found the most effective way to clean them is to cut the leek length-wise (just the white part since this is all you need for this recipe), and then run my fingers through each layer under running water.  You can discard the greens or save them for a yummy vegetable stock (which freezes beautifully).

       

      4 TBS butter

      3 leeks, white parts only, thinly sliced

      2 large carrots, sliced

      6 cups of broth (chicken or veggie)

      1 lb mushrooms (I prefer mixing button and cremini)

      2 lbs potatoes, peeled and cubed

      1/2 cup soymilk

      1/4 cup flour

      1/4 cup heavy cream (this is optional, but we all know cream adds that extra flavor)

      2 tsp salt

      2 tsp dill

      3 bay leaves

      pepper

       

      In a large pot saute the leeks and carrots in half the butter for about 5 minutes. Pour in the broth and seasonings.  Add potatoes and cook for about 30 minutes or until the potatoes are soft.

      Meanwhile melt the remaining butter in a saute pan and cook the mushrooms.  Add these to the soup.

      In a separate bowl add the flour to the milk and cream.  Mix thoroughly and add the the soup.

      Let it simmer for about 5 minutes or until the soup thickens.  Remove the bay leaf and serve immediately.

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