Birthday Oreo's WHaaa?!

Oreo has turned 100.  Why do we care? Because to celebrate they have released these bad boys, Birthday Oreo's! Not only are they filled with rainbow sprinkle goodness, their rich creamy center is BUTTERCREAM flavored. Begin serious salivation now. 

Birthday cake in a cookie is pure genius, and for the true icing on the cake, Oreo's are and have always been vegan.  In my humble opinion this makes it perfectly acceptable to devour the whole box. Alone.

Happy Birthday, Oreo!  

Farmers Market Pizza

Sunday is the holy day of…Farmers Markets. I am incredibly fortunate to live just minutes away from the ultimate in outdoor markets. It’s held all year round, rain or shine. This market carries the absolute best produce, at unbelievable prices. Plus there’s always a huge selection of fresh baked goods and other sweet and savory treats. I load up every weekend, leaving only the necessities for the grocery store trips.

Sundays mean pizza too. Ready-to-bake dough makes the job incredibly easy, and the options for toppings are endless. I try to switch up the toppings regularly, using whatever is in season and in the fridge. I can’t usually decide what I want to include and often I’ll make a split pizza...

Some of my favorite pizza combos are:

*Marinara, Daiya (the BEST in cheese alternatives), olives, onions, peppers

*Marinara, Massaged kale with olive oil, garlic, onions, mushrooms

*Tofutti non-dairy cream cheese, massaged kale with agave, dried cranberries

*Classic marinara, Daiya, fresh tomato, basil

Each week I experiment with different combinations, but sometimes its just about using what’s in the fridge. In my experience there isn’t much that DOESN’T work on a pizza, so get creative!

Gimme Some Green!

Why is green so great? Fruits and vegetables are natures cure for just about everything. These powerhouses heal, protect and improve all of our bodily functions.  We all grew up eating nasty green things we didn’t like, because our parents knew they would support our growth.  Thanks, mom!

Although the food pyramid has changed over many years the recommendations for fruits and vegetables has remained the same. We all know the magic number: eight servings. I’m sure most of us can count on one hand how many times we’ve been able to eat that much produce in one day. It’s almost impossible if you have any kind of life. Luckily there’s a simple solution…

JUICE! What could be easier than drinking 8-16oz of juice? Of all the soda, coffee, and sugared beverages we consume in a day, could we replace just one of those cups with some real, live, juice? Would it really kill us to take in a few REAL fruits and veggies?! (Note: the definition of juice here is that which comes directly from the fruit/vegetable and is consumed immediately. If it came from a grocery store or comes from a bottle, its not the kind mentioned here.)

The great thing about juicing is that it allows you full flexibility and creative reign. Juice things that you like! If thinking about green juice makes you a little queasy, start with fruit juice.  As you adjust to the taste and discover combination's you enjoy, add more veggies.  Ideally a glass has three parts vegetables to one part fruit, but that can take some time to work up to. Go at your own speed. 

Here are a few quick tips to get started:

*Do some research before purchasing a juicer to determine which one will fit your needs. There are various types on the market, but the best one for you will be the one that you’ll use!

*Choose fruits and vegetables that you enjoy. Juicing should be fun!

*Use organic produce whenever possible. This ensures that your glass will be free of any pesticides or chemical residues. You do NOT want that sh*t in your juice!

*Juice leafy greens first. Follow with apples, carrots, beets, etc. This “rinses” any remainder green juice from the juicer.

*Use as much of the fruit or vegetable as possible. Stems should be removed as well as any rinds on citrus fruits. Otherwise, carrot tops, beet leaves, etc. go in!

*If you’re looking for a creamier texture or want to add fiber, throw your juice in a blender with some greens, banana or avocado.

*Leftover pulp can be used in baking recipes as a substitute for fats.

*Most importantly, don’t be afraid to get creative! Experiment and try new things. You can usually hide the taste of greens with apples or a ¼ lemon slice. A small piece of ginger goes a long way as well.

In a time where we take medications for just about everything, lets not forget to eat our fruits and veggies too! Better yet, throw them in the juicer! 

Happy juicing everyone!!

Eat Me: Eat Pastry!

I realize that cookies don’t really fall into a vegetable category, but I love cookies. I love them way, way more than I love vegetables. As I’ve come to adopt a healthier, plant-based diet cookies have appeared, unfortunately, less and less.  I know all about maintaining a diet of nutrient-dense foods, plants and the like. Everything in moderation though, right? And hey, lets face it; if it’s a cookie free from all the crap then it’s a cookie worth eating! 

 

Usually when the cookie cravings head to town I make my own. There’s something oh-so-good about cookies fresh from the oven, baked with love. They do take time though, and this week I’ve got little to spare. Luckily I found Eat Pastry’s chocolate chip cookie dough over the weekend. Jackpot. I’d heard about it, read about it, and I was ready to eat it. It was gluten-free and on sale, so, obviously, mine. 

  

 

So, how were they? Freakin’ delicious. I wish I could say that this ready-to-bake dough didn’t even come close to the real thing, but that would be a complete lie. These cookies baked up perfectly and in exactly twelve minutes.  When gluten-free, vegan cookies taste this good, all is right with the world.

Please, go eat some now. Right now!

Pass the Beets, Please!

Welcome!

Believe me, our time here will extend way beyond beets. But first, beets deserve their time in the spotlight. These pretty little veggies pack major vitamins and nutrients not only in their roots but in their leafy green tops as well.  Beets boast impressive numbers in folate, potassium, fiber and vitamin A, putting them at the top of the “good-for-you” chart. Plus, like all of our vegetable friends, they are low in calories. Which means you can eat them till the cows come home!

Now, as great as I think beets are there is something I should clarify: my appreciation for the marvelous beet and my ability to tolerate it's taste do not come with the same enthusiasm. If you’re anything like me you grew up with slimy, canned, jell-o beets that had a smell that haunts me now, even in memory.  I swore beets out of my life for many, many years after that.

Eventually I came to realize that vegetables were going to save my life, and no matter my past experience they deserved a second chance. When it came time to reintroduce myself to the beet I was in the middle of a juice cleanse. I knew I could hide the taste of one little beet in a bunch of other fruits and vegetables. And I did. And it was some freakin’ good juice! It’s still the only way that I can take the little guys. Even if it’s well hidden I know my brain food is in there, and that’s all that matters!

In this world we all have to do things we don’t like to get ahead, to be better, stronger, faster. So eat some beets, even though they taste a little gross.