Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Thursday, February 11, 2010

Strawberry Banana Smoothie


I can't wait for summer to enjoy a delicious smoothie while sitting in the yard, watching the cats howl at us from the windows (for some reason, they get nervous when they can see us outside but can't go to us).  The days are longer and the neighbors are friendlier.  What more could you ask for?

This smoothie is simple, packed with fruit, and a great way to follow up a morning jog.  If possible, pick your strawberries fresh for the most flavor (Hint: They're perennials!).

1 banana
Handful of Strawberries
Large Handful of Spinach
Dab of Water

Monday, February 8, 2010

Pasta and chickpea soup


During the winter time it's easy to want to snuggle up with a bowl of tomato soup and grilled cheese.  Unfortunately, post-new year's the grilled cheese goes out the window until at least March when you give up that diet.  Fortunately, that doesn't mean you can't have the thick tomato soup.  This soup is a tomato soup in texture with more, well, body.  The vegetables make it nice and hearty without adding the fattiness of grilled cheese.

1/2 tbsp olive oil
2 cups chopped white onion
1 tsp dried rosemary
2 garlic cloves, minced
4 cups chopped tomato
3 cups water
1 cup vegetable broth
1 (14-oz) can chickpeas, drained
1 cup dried zucchini
1/2 cup frozen green beans
1/2 cup frozen french-cut green beans
1/3 cup uncooked stellini
2 tsp dried parsley
crushed black pepper

In a large pot, heat oil over medium heat.

Add onion and garlic, and sauté 10 minutes.

Add tomato, water, vegetable broth, and chickpeas, and bring to a boil.

Cover, reduce heat, and simmer 30 minutes.

Add zucchini, peas and green beans; bring to a boil over medium-high heat.

Reduce heat; simmer 15 minutes.

Stir in pastina, parsley, and pepper, and cook 10 minutes.

Garnish with croutons, as picture.

Monday, February 1, 2010

Indian Lettuce Roulades

Indian food is fantastic, and the best part is it is usually made meat and dairy free! This recipe is an adjustment to a traditional cabbage recipe-- since I'm not a huge fan of cabbage, I have manipulated this one to meet my own standards. This is delicious, and is a fantastic dish to introduce a person to Indian food. This vegan delight is sure to be a delight for anyone looking for a little change of pace!

6-8 large lettuce leaves without any major tears or cracks
2-4 tablespoons sunflower or grapeseed oil
1 onion, chopped int 1/4" slices
1 large carrot,grated
1 cup diced mushrooms
2 1/2 cups vegetable stock
1/2 cup jasmine rice
4 tablespoons dried red lentils
1 tablespoon diced red pepper
1 teaspoon oregano or marjoram
fresh ground black pepper

Boil two different pots of water. One will be fore the lettuce, one for the dried lentils. Allow the lentils to boil for 15 minutes before continuing on with other steps.

In the second pot of water add salt, then blanch the lettuce leaves in the boiling water until they begin to wilt. Up to five minutes should be sufficient. Softly dry the leaves with a paper towel and set aside. Save 3 cups of the boiled water.

Heat the oil and lightly fry the onion, carrot, and mushrooms for five minutes, and then pour in the vegetable stock.

Drain the lentils, and add the uncooked rice, herbs, lentils, and seasoning to the fried vegetables and vegetable stock. Bring to a boil, cover, and simmer for roughly 15-20 minutes. Occasionally stir. At this point it would be good to preheat the oven to 375.

Lay out the leaves rib side down, and spoon the filling at the base. Fold the sides in and roll up-- much like a burrito!

Place the join side down in a small roasting pan and pour the reserved water from the lettuce. Bake for a half an hour until the leaves appear tender or a slight brown-ish color.

Remove from the oven and enjoy!