and all the BS fit to read!

Kale and White Bean Salad

Kale and White Bean Salad

Jul 15, 2011

I got the most gorgeously ripe kale last week from my CSA share (Community Sustained Agriculture), and I wanted to do something new ~ try it in a salad as opposed to a sautee or soup, my usual route for this vegetable. It’s got a nice crunch, an interesting texture, and just a touch of bitter, so I went into my fridge and pantry to see what I could do to bring it to life in a new way. By adding the beans, I increased both the fiber and protein content making this a really healthy, complete dish, even for a vegan like me!Truth is, I loved it so much that I made it about 5 times in 2 weeks. (I even brought it to the beach but that was a messy proposition…) The ingredients for the dressing may sound a bit strange, but go with me on this one. 1 head of kale, washed and chopped into bite size pieces ½ head of napa cabbage, washed and chopped into bite size pieces ½ can rinsed and drained cannelini beans 1 TBSP tahini (sesame paste) 1 generous TBSP hummus ¾ cup Greek salad dressing (or similar red wine vinaigrette) Wash and chop your greens and place them in a large mixing bowl. In a separate bowl whisk together the salad dressing, tahini and hummus until well combined. Pour the dressing over the greens to coat well. Add the beans and refrigerate for 30 minutes and then serve chilled. Feel free to add a few squirts of fresh lemon to brighten the taste even...

10 Minute Gourmet Hot Sandwich

10 Minute Gourmet Hot Sandwich

Jul 7, 2011

With our busy lifestyles and the ease of the ‘drive-thru’ many of us default to tasteless food in paper sacks.  Not very tasty and definitely not very romantic.  Here is a perfect 10 minute solution that always works well with Wine and Romance that will pave the road to your man’s heart right through his stomach, with very little preparation. Try it and let me know what you, or better yet, HE thinks. Ingredients: 6 Baby Carrots 4 Baby Bella Mushrooms 1 Table Spoon of Hellmann’s Mayonnaise 10 Thin Sliced Pieces of French Loaf Bread or Sourdough 10 Thick Wedges of Brie Cheese 10 Tomato Slices 10 2 oz Thin Slices of Smoked Salmon Ground Pepper 1 Fresh Garlic Clove 3 oz Sliced Almonds Preheat oven to 370 degrees.  Shred carrots and mushrooms.  Mix carrots, mushrooms, pressed garlic, and mayonnaise in bowl.  Spread concoction evenly on bread slices.  Lay brie cheese slices, then tomatoes on spread. Grind pepper on top of tomatoes. Put on foiled cookie sheet in oven for 10 minutes. When done put sliced salmon on top, then almonds. Serve with white wine or sparkling water. Cheers, Taty...

Andrea Beaman’s Arugula Salad with Shaved Manchego Cheese

Andrea Beaman’s Arugula Salad with Shaved Manchego Cheese

Jun 4, 2011

Spicy arugula, briny olives and buttery Manchego come together in this simple salad with complex flavor. Ingredients 1 bag baby arugula 1 large tomato, diced 3-4 black olives 1-2 ounces Manchego cheese, shaved 1/4 cup olive oil 2 tablespoons red or white wine vinegar Sea salt Freshly ground black pepper Preparation Wash arugula and dry completely. On a serving plate, top arugula leaves with diced tomato, olives and shaved cheese. Whisk together olive oil, vinegar and salt and pepper. Drizzle dressing on top of salad. Andrea Beaman By the time she was 28, Andrea Beaman was diagnosed with thyroid disease, which she credits as her motivation to embark on a healthier lifestyle through natural and sustainable food choices. Her health improved after two years of natural food choices and therapies; those adjustments became the catalysts that changed her life and profession. She attended the Institute for Integrative Nutrition, where she currently teaches her mission to encourage a healthier world through nutritious meal solutions. Andrea is a Natural Nutritionist and Holistic Health Counselor accredited with the American Association of Drugless Practitioners. She is also the author of her self-published book, “The Whole Truth,” and her follow-up cookbook, “The Whole Truth Eating and Recipe Guide.” Facebook Andrea Beaman .com  ...

Protein and Insanity

Protein and Insanity

May 4, 2011

I just started doing this crazy hard new workout called Insanity, produced by Beachbody.com. I’ve done some of their other routines with real success ~ Power 90 about 6 or 7 years ago, and P90X just 3 years ago ~ and those are amazing workouts, the latter being crazy hard. However, I’ve never seen anything like this. I’m finished with Day 3 and I have no doubt where the name of this 60 day intensive came from, though I do doubt that I’ll be walking well tomorrow! In order to get the best results from this, protein consumption is critical, and for many reasons, I prefer to get my protein from a variety of sources. I did have a decent bean salad today which I threw on top of mixed field greens, but I found some ready-made products that work well for lunch or dinner too. At Trader Joe’s I found beef-less strips and chicken-less pulled chicken in a barbecue sauce. If you ever ate meat, I don’t think the beef-less strips will rival any positive memory you might have had, but you might want to shred them, after browning them in a sautee pan, into a mexican dish with some salsa, spanish rice, non-dairy sour cream and guacamole. As for the chicken-less chicken, it would make a great sloppy vegan joe! Not to mention a serving is only 120 calories, 2g of fat and has 17g of protein…(the beef-less is 20g of protein!) I also found a product called Love Burritos (written evol. and found in a celophane wrapper with pink, white and black writing.) The Veggie Fajita one it tried is not only vegan, but it has 10g of protein, 290 calories, 5g of fiber and only 3.5g of fat! Sounds good, right? If you’re thinking about a breakfast option, my favorite is the Smart Ground sausage. This vegan protein is wrapped like a salami and tastes like a lean sausage. I love it browned in a sautee pan in a little cooking spray, and then plated on top of warm slices of polenta, a little Daiya melted cheese on top and some maple syrup…it’s killer tasty and super healthy! Any faves...

Fat-2-Fit #23, Food Myths

Fat-2-Fit #23, Food Myths

Apr 20, 2011

Name one food that is believed to be healthy or good for you, but is the worst thing you could ever ingest. Why? Sugar substitutes like equal, sucralose, saccharin, nutrasweet and others are the WORST possible things (I can’t even call them food) to put into your body. Many people they are better for you than sugar. This is a bold-faced, flat out, bull-crap lie. Yes, sugar is bad in large quantities, but sugar substitutes are by far worse! Sugar substitutes can be 10 to 200 times sweeter than sugar. This eventually destroys our sweet palate. No longer will an apple or any other piece of fruit taste sweet. Their sweet tooth can never be satisfied with artificial sweeteners. Not only that, but they have been linked with neurological disorders, cancer, digestive problems and a host of other ailments. If you’re craving something sweet try a baked pear. www.andreabeaman.com/health/baked-pears Example: Lo-Fat Little Debbie Snack Cakes. Name the food that is wrongfully accused as harmful but is actually an OK food. Why? The food that I believe has been wrongfully accused of being bad for us is saturated fat and cholesterol. Humans have survived and thrived for centuries, healthfully, while eating saturated animal fat and cholesterol rich foods. A great example is the French – duck and goose fat are liberally supplied in their diet – and they have had notoriously low rates of heart disease. Fat helps retain the integrity of our cells and communication between our cells. For example ALL of the cells in our body, including our brain, are coated in cholesterol. When cholesterol levels fall too low, depression, muscle wasting, bone loss and memory loss ensue. Just ask anyone on cholesterol lowering meds how they’re feeling. When eating saturated fat and cholesterol rich foods we need to make sure it’s the best quality, naturally raised and grass fed. BTW – when we took sat fat out of the diet (example: butter) and replaced it with hydrogenated fat (example: margarine), disease rates skyrocketed! Moral of the story – eat food that is traditional and natural, and delicious (of course!) and forget about the nutritional dogma. Oh, and I forgot to mention that vitamins...

Korean Bibimbop at Home

Korean Bibimbop at Home

Mar 9, 2011

The other day, craving a hot lunch on a rainy, chilly afternoon, I went to a local Korean place and enjoyed bibimbop ~ a steaming clay pot filled with seasoned vegetables, tofu and sizzling rice which I tossed with a bit of soy sauce. Boy did that hit the spot! The salty flavor of the toasty, crispy rice in which slivers of zucchini, mushrooms, bean sprouts and spinach just melted was exactly the pick-me-up I craved. I don’t have the earthen ware to make this dish the traditional way at home, but below is a home-friendly recipe adapted from one I found from Food and Wine, with origins in the city of Chonju in southwest Korea. To make this vegan recipe you will need: 1/2 pound spinach, large stems removed 1 cup mung bean sprouts 1 medium carrot, julienned 1 medium zucchini, julienned 2 ounces shiitake mushrooms, stems discarded, caps thinly sliced (1 cup) 1 tablespoon plus 1 tablespoon Asian sesame oil 2 1/2 teaspoons minced garlic 2 scallions, cut into thin matchsticks One 8-inch-square nori (dried seaweed), cut into thin strips with scissors 1 cup firm tofu, cubed Steamed Rice (1.5 cups before it is steamed) 2 tablespoons toasted sesame seeds Soy Sauce Korean Chili Sauce (optional) Steam the spinach until just wilted, about 2 minutes. Transfer the spinach to a bowl of ice water to stop the cooking. Drain, squeeze dry and chop coarsely. In a small saucepan of boiling water, blanch the bean sprouts for 30 seconds. Drain and refresh the bean sprouts under cold running water; pat dry. Put the bean sprouts, spinach, carrot, zucchini and shiitakes in separate small bowls and toss each vegetable with 1/2 teaspoon of sesame oil and 1/2 teaspoon of minced garlic. In a small skillet, stir-fry each vegetable separately (except the spinach) over moderate heat; the carrot, zucchini and bean sprouts should stay crisp and the shiitakes should be tender. In a wok or large skillet, heat the remaining 1 TBSP of sesame oil and heat up the steamed rice. (Adding more oil as desired ~ I love it crispy.) While the rice is still cooking, toss in the tofu first to break it...