Having become a huge fan of smoothies in my teenage years in the 1970’s, and having worked at a natural foods restaurant later on in the early 1980’s, I continue to enjoy their variety of flavors from all and various fruits. Most times they are made from whatever fresh fruit we happen to have available, and my favorites have always been banana and strawberry, so when I combined these fruits with some fresh sweet pineapple, the flavor was as great as our salivating expectations.
I first wrote about my basic smoothie recipe in the post Nature’s Way And Back In the Day on October 9, 2008.
|
| Ingredients |
| 1 ½ |
Cups |
Pineapple, cut into chunks |
| 1 |
Medium |
Banana, sliced |
| 8 |
Medium |
Strawberries, sliced |
| ¼ |
Cup |
Honey |
| 1 |
Cup |
Filtered water |
| 4 |
Cups |
Crushed ice |
|
| Procedure Steps |
| 1. |
In a blender combine the pineapple, banana, strawberry, honey, and water. Blend until smooth. |
| 2. |
Add the crushed ice and continue to blend again until smooth. |
Yield: 3 tall glasses.
This recipe was prepared on Eat To Live, Week 4, and linked from Eat To Live, Week 4 Recap of our ETL diet and lifestyle, you can follow our complete progress at Eat To Live.
Tags: Desserts · Eat To Live · Recipes · Vegetarian · Whole Foods Cuisine
April 26th, 2010 · 1 Comment
With two pounds of broccoli florets still awaiting their ultimate use I decided to put together a cream soup, but following the Eat To Live guidelines of not using any oil, salt, or dairy products. This soup is full of flavor with the leeks, carrots, and onions, and tastes just as good as any dairy-based cream soup I have ever made or tasted.
The color and texture of the soup is quite similar to that of split pea soup, but the flavor is that of broccoli and leeks. An image will be available soon.
Having made soups on a daily basis while the saucier at the Hyatt Hotel and sous chef at the Columns Hotel, I can just about whip up any soup on the fly given the proper ingredients, and this one was done in about 45 minutes from prep to tasting.
| Ingredients |
| 2 |
lb. |
Broccoli, florets |
| 1 |
lb. |
Carrots, diced |
| 3 |
Each |
Leeks, cleaned, and chopped |
| 1 |
Cup |
Onion, chopped |
| 1; |
Tbsp |
Garlic cloves |
| 2 |
Tbsp |
Italian seasoning blend |
| 1 |
Gal. |
Vegetable stock |
|
| Procedure Steps |
| 1. |
Add all the vegetables and seasoning to a large stock pot. Cover with just enough of the stock to submerge all the ingredients. Cover and bring to a boil |
| 2. |
Turn heat down to a simmer, and allow to cook for about 20 minutes. |
| 3. |
Puree the ingredients in batches in a blender and transfer the smoothed soup to another container. |
This recipe was prepared on Eat To Live, Week 4, and linked from Eat To Live, Week 4 Recap of our ETL diet and lifestyle, you can follow our complete progress at Eat To Live.
Tags: Eat To Live · Recipes · Soups · Vegetarian · Whole Foods Cuisine
April 26th, 2010 · 1 Comment
Inspired by the post found in my FoodBuzz in box by Chef Dennis and his blog “More Than a Mount Full – A Culinary Journey”, and his post entitled, Chick Pea Frenzy!!!, I happened to have about 3 cups of garbanzos in the fridge that need some quick uses, and this was the perfect fit.
Adapting from the basic recipe, I have omitted the oil to stay on point with the Eat To Live dietary guidelines, and instead of using the Cajun spice I added some of my Finger Lickin Rub. These roasted garbanzo beans were used as a garnish on top of some Curried Couscous which was prepared the same day.
| Procedure Steps |
| 1. |
Pre-heat oven to 425° F., place garbanzos on a sheet pan and toss until well and evenly coated with the rub. |
| 2. |
Roast in the oven for 30 to 40 minutes, or until crispy. |
We added some of these roasted garbanzo beans to the top of the Curried Couscous for some added beans and it also adds some crunchiness too.
This recipe was prepared on Eat To Live, Week 4, and linked from Eat To Live, Week 4 Recap of our ETL diet and lifestyle, you can follow our complete progress at Eat To Live.
Tags: Eat To Live · Recipes · Vegetarian · Whole Foods Cuisine
Steam sauté is a procedure for cooking that omits the need for oil, and I have used this method on several occasions with wonderful results on vegetables. The use of stocks in place of oil adds flavor while making the dish healthier, and in fact, the vegetables seem to taste better to me.
This easy recipe has no oil or salt added to the dish, and the onions, garlic, and tomatoes are steam sautéed, which works and tastes just as good without the oil and salt.
This recipe is just one ingredient short of being a ratatouille, and eggplant would fit the bill to complete that dish. Can can add the eggplant along with the squashes in step 2 and proceed in the similar manner.
| Ingredients |
| 2 |
Cups |
Vegetable stock |
| 2 |
Cups |
Onions, julienne |
| 1 |
Tbsp |
Garlic, minced |
| 2 |
Cups |
Tomatoes, diced |
| 3 |
Cups |
Zucchini, cut into half-moon slice ¼” thick |
| 3 |
Cups |
Yellow squash, cut into half-moon slices ¼” thick |
| 1 |
Tbsp |
Italian seasoning blend |
| ½ |
Tbsp |
Smoky paprika |
|
| Procedure Steps |
| 1. |
Steam sauté the onions and garlic in the vegetable stock, bring to a simmer, and allow to simmer down until the onions are translucent. Add the tomatoes and continue to simmer until thickened. |
| 2. |
Add the remaining ingredients and stir well while simmering until vegetables are tender, or about 10 minutes. |
This recipe was prepared on Eat To Live, Week 4, and linked from Eat To Live, Week 4 Recap of our ETL diet and lifestyle, you can follow our complete progress at Eat To Live.
Tags: Eat To Live · Recipes · Vegetarian · Whole Foods Cuisine
