Sunday, January 17, 2010

Not My Cup of Couscous

I was excited about trying this new vegetarian recipe.  Four different veggies, one herb, and a little fruit means it's packed chock full of nutrition.

Plus after reading,  Anticancer: A New Way of Life, by David Servan-SchreiberI've wanted to make a concerted effort to find new dishes that incorporate curry and turmeric  because of their powerful anti-inflammatory effects.  Schreiber says that turmeric stimulates apoptosis (suicide) in cancer cells and inhibits angiogenesis (growth of new blood vessels that feed tumors).  http://www.amazon.com/Anticancer-New-Life-David-Servan-Schreiber/dp/0670020346/ref=sr_1_1?ie=UTF8&s=books&qid=1263755123&sr=1-1

And no, I don't have cancer.  However, I want to eat in a way that will prevent it.  Especially after reading, My Journey with Farrah, by Alana Stewart.  What struck me was that Farrah would go through horrendous chemo treatments, surgeries, spend hours vomiting, and then eat Whataburger, Tex-Mex, coconut merigune and pecan pies, Southern traditional foods, pastries from her favorite pastry shop in Germany and to top it off she would drink Cokes.  http://www.amazon.com/My-Journey-Farrah-Story-Friendship/dp/B002SB8QIM/ref=sr_1_1?ie=UTF8&s=books&qid=1263755966&sr=1-1

I was left wondering if she was just not educated on nutriton for cancer or was she so addicted to the standard American diet that she just could not overcome turning to her favorite foods (drugs) to help her numb the pain she was going through.  Either way, my heart goes out to her, as I too am still struggling to escape my addiction to chocolate and sugar to numb my own pain at times.

Ironic that I turned on the television the morning after I finished the book to see an interview by Suzanne Somers.  She was saying that Farrah had reached out to her and asked about alternative treatments, but it was already too late.  I'm a big fan of Somers.  She's educated herself and she's not afraid to go against the grain and share what she's learned with the public.  Her latest book, Knockout, is on my reading list.  http://www.amazon.com/Knockout-Interviews-Doctors-Cancer-Prevent/dp/0307587460/ref=sr_1_1?ie=UTF8&s=books&qid=1263756479&sr=1-1

I digress.  Back to the couscous confetti salad.  I thought 194 calories per serving was a little high, so I omitted the raisins, and I used an orange bell pepper instead of red.  Here are the results.

                               Couscous Confetti Salad
                                                         



Blech!  A serving is one cup and I couldn't even finish that.  Like I said, "Not my cup of couscous!"  Now, in fairness to the recipe, my dear hubby LOVED it and ate the entire thing all by himself.  My friend, Jenn, changed it up a bit by using white wine vinegar instead of seasoned rice vinegar, dried cranberries instead of raisins, and she had a curry seasoning instead of straight curry and she liked it too.

  For me unfortunately, it was the curry flavor combined with lemon that just turned me off.  Or, maybe it was just the curry.  No matter. I will not be deterred.  Now I'm on a mission to find a hot recipe with curry.  Maybe I'll like it better that way.  Or maybe I need to find a curry seasoning instead.  I'll figure it out.

The recipe can be found at NutritionMD.org

Saturday, January 9, 2010

Southern Beans and Greens

There is no excuse for not getting in my required amount of greens after trying this recipe.  So simple to make and very filling.  All I need now is to find a good cornbread recipe to go with it.  My first serving was wrapped in a whole wheat La Tortilla and for second helpings I just ate it straight. 


Southern Beans and Greens
Recipe courtesy of NutritionMD.org

Monday, January 4, 2010

My Favorite Green Smoothie

My favorite way to get in a bunch of greens is by adding them to a fruit smoothie. Spinach, kale, chard, or whatever I may have on hand.  Also, a great way to use up greens before they go bad.  Plus, if you're greens are at the expiration date, you can always throw them in the freezer, and then you always have them on hand for smoothies and green drinks.




Christy's Favorite Green Smoothie Recipe

1 cup water
1 scoop George's Restore Protein Powder
3/4 Blueberries
1/2 cup strawberries, raspberries, peach or mango
1 teaspoon Flaxseed oil
Several large handfuls of spinach

Add ingredients to blender.




Enjoy!




It turns out purple, but technically it's "green" because of the spinach.

Friday, January 1, 2010

Happy New Year, 2010!

Did I mention in my profile that I am burned out on cooking? Yes, after forty-something years of carnivore meals, catering to others and feeling like a short order cook, all I really want is to do nothing but sit back, microwave all my meals and eat salads out of a plastic container. Alas, the grown-up voice inside my head tells me that this would not be productive or conducive to my health and wellness. Creating an appetite and a love for learning to cook new meals and keeping the right attitude will be a day by day, babystep process. Some days will be fairly easy. Others will be a challenge. Especially, on the days when my pain is high.

For me, 2010, started off with twenty-four ounces of organic green tea which was steeped in my porcelain black steeping mug from the Teaspot. http://www.theteaspot.com/  Breakfast was from a box, but still vegetarian, just not homemade. One whole wheat flax waffle topped with peanut butter and jelly. My mission is to replace the peanut butter with almond butter and use honey instead of jelly. 






My new recipe for the day was Lucky Black-Eyed Pea Salad served with a Quorn Gruyere' Chik'n Cutlet.



Lucky Black-Eyed Pea Salad

1 can black eyed peas, rinsed & drained
1 can black beans, rinsed & drained
1 can corn kernels, rinsed & drained (raw corn would be better)
1/2 jar Robert's Reserve Roasted Red pepper and Onion dip
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro ( I used 1/2 cup, 3/4 would be better)
4 ounces feta cheese

Drain and rinse black-eyed peas, beans and corn kernels. Place in a large mixing bowl; stir in Robert's reserve dip, chopped onion and cilantro. Cover and refrigerate at least 30 minutes to allow flavors to mingle. Toss with feta cheese right before serving. Serve with tortilla chips or toasted pita wedges, although I ate it straight. Yum-O!

* This could easily be made vegan by omitting the feta cheese. Recipe courtesy of HEB Showtime.

Then I had trouble getting the "Add Image" button to work, which required lots of researching on how to fix the problem. Not easy for someone like me, who is NOT a computer geek. It left me wanting to dive headfirst into this.



But then I remembered I had this.  http://www.synergydrinks.com/




Kombucha with strawberry puree.........mmmmmm.

 Now I must create an appetite to make a shopping list with new veg recipes.