Saturday, May 25, 2013


I never tried kimchi before and my local co-op had this on sale, so I decided to try it. I'm so glad I did, because this brand is soooo good. They also have several varieties of sauerkraut, as well. Can't wait to try those.

Monday, May 14, 2012

Bubbie's Sauerkraut

This is my new favorite sauerkraut, instead of a vinegar brine, they use a salted water brine. The cabbage stays crunchy and is delicious plain or on your favorite veggie dog. Fermented foods are good for keeping the flora of intestinal bacteria in balance and have many other health benefits. You can find this product in the refrigerated section of your local health food store.

Sunday, January 15, 2012

Breakfast this morning

I love having a nice tofu scramble on mornings when I have time to cook something more substantial than hot cereal.

For this scramble I put just a dash or two of olive oil in a saute pan sauteed garlic, two types of kale (dinosaur and red), roasted red peppers, shiitake mushrooms and some "bacon" bits.  The tofu was crumbled and tossed with some kala namak (black salt) for eggy flavor, tumeric and lemon juice, before being added to the pan with the veggies.  I added a dash of liquid aminos and a sprinkle of nutritional yeast and salt and pepper.  I love having my scramble with fresh avocado, so I can have some in every bite of scramble.  So delish!

Sunday, November 6, 2011

Breakfast This Morning

Frozen Blueberries, Raspberries, Peaches, Mango and Strawberry
Baby Carrots and Spinach
Banana for sweetness (the riper the sweeter)
Handfull of Ice
Acidophilus and Flax Oil
Little Rice Milk and the rest Vanilla Soy Milk
Blended in the VitaMix

7-Grain Cereal
Slivered Almonds, Raw Pumpkin Seeds
Blueberries and Craisins
Vanilla Soy Milk

Thursday, July 21, 2011

"Toona" Sandwich

Both my cameras have gone kaput, so unfortunately, I haven't been able to post any pics lately.  Regular tuna never set well with me, due to acid reflux, I hated tasting it 9 hours later.  Sorry for that visual, but I love, love love THIS version.

Mash chickpeas with a fork
add relish
fresh chives
salt and pepper
kelp flakes
and a light dollup of veganaise

Place on toasted cracked wheat sourdough.