Thursday, March 31, 2011

Coconut Basil Brown Rice

Tired of the same old boring brown rice? Here's an exotic way to jazz it up! I adapted the recipe slightly to make it Vegetarian or Vegan.

cup short grain brown rice
1 cup organic  vegetable broth
1 cup coconut milk
1/4 cup unsweetened coconut flakes, toasted
1/4 cup basil, finely chopped
2 T green onion ends, finely sliced
small knob of ghee (clarified butter) or vegan margarine
good pinch sea salt

Combine rice, broth, milk, salt and ghee into pot and bring to a boil. Stir well then reduce to low. Stir in basil, cover and cook for roughly 50 minutes or until rice is fluffy and cooked through.

Dry toast the coconut flakes in a frying pan for a few minutes or until a nice golden brown. Set aside.
Once rice is fully cooked, stir in coconut flakes and green onion ends. Hit with a fresh pinch of salt and serve with extra green onion on top for garnish

For original recipe:
from Yogi/Foodie Kathryn Budig!

This is so Cynfully Good........

Wednesday, March 30, 2011

VEGAN Reuben Sandwich with Russian Dressing

As a vegetarian or vegan, do you miss sinking your teeth into a nice thick sandwich? Here is your solution! Enjoy!

Reuben Sandwich with Russian Dressing

Ingredients (use vegan versions):

    Sauerkraut Mixture:
    1 cup sauerkraut, squeezed dry
    1 teaspoon vinegar
    1 clove garlic, minced
    kosher salt, to taste
    cracked pepper, to taste

    Filling Mixture
    salt, to taste
    1 tablespoon olive oil
    1/2 green bell pepper, sliced
    1/3 small white onion, sliced
    1 cup spinach
    1/2 cup mushrooms, sliced
    vegan margarine, to taste
    sliced rye bread
    homemade seitan, sliced
    sauerkraut mixture
    filling mixture
    vegan monterrey jack cheese, sliced
    Russian dressing, to taste


1. Sauerkraut Mixture: In a bowl, combine sauerkraut, vinegar, garlic, salt, and pepper; set aside.

2. Filling Mixture: Add salt to a skillet and heat. Add olive oil, green pepper, and onion; cook until onion starts to become translucent. Add spinach and mushrooms. Once all ingredients are cooked, set aside.

3. Make Sandwich: Butter each side of the rye bread and toast each side on a skillet. Place three slices of seitan on a slice of bread. Next, put the sauerkraut mixture and then the filling mixture. Lastly, put two slices of monterrey jack cheese. Place another slice of the rye bread on top. Repeat for each sandwich.

4. Microwave the sandwich until the cheese melts.

5. Once melted, take the top slice off and add Russian dressing. Place the top piece of bread back on the sandwich.

Recipe from

You MUST try this because I cannot even begin to describe how Cynfully Good it is.........

Tuesday, March 29, 2011

Curried Spinach and Lentil Bake

Something different, exotic, easy and Great way to use left over lentils.... Use frozen spinach to down on time and lite coconut milk!


U.S.MetricConversion chart

  • 1 cup(s) chopped yellow onion
  • 1 clove(s) garlic, finely chopped
  • 3 tablespoon(s) olive oil
  • 1 cup(s) basmati rice
  • 2 teaspoon(s) curry powder
  • 1 1/2 teaspoon(s) salt
  • 1 teaspoon(s) freshly ground pepper
  • 2 package(s) (10-ounce) frozen chopped spinach, thawed and liquid squeezed out
  • 2 cup(s) cooked brown lentils
  • 2 can(s) (13 1/2-ounce) coconut milk

  1. Preheat oven to 350 degrees F. Cook onion and garlic clove in olive oil in a large heatproof skillet over medium-low heat until translucent. Stir in rice, curry powder, salt, and pepper; cook 2 more minutes. Add spinach, lentils, and coconut milk. Cover and bake, 30 to 40 minutes.
So Cynfully Good!

Roasted Cauliflower

So, you bought a head of cauliflower and have no clue what to do with it! Here is a deliciously different dish to try. Roasting the cauliflower brings out the subtle sweetness and this recipe is a nice twist on this otherwise boring, bland veggie.  If you usually don't like cauliflower, you might become a huge fan when you make this way.....

Roasted Cauliflower


  • 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1/2 cup finely shredded Parmesan cheese or vegan alternative
    1. Preheat oven to 450°F.
    2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

    Tips & Notes

    • Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.
This is so Cynfully Good............

Monday, March 28, 2011

Hazelnut Scones with Raspberry Salsa

Hazelnut Scones with Raspberry Salsa......because every now and then we need a little somethin' sweet with our herbal tea! :)

Serves 4
What You Need:
1 cup hazelnuts, coarsely chopped
2 cups flour
3 tablespoons non-hydrogenated margarine, softened
1-1/2 tablespoons light brown sugar
1/8 teaspoon salt
3/4 cup plus 2 tablespoons soymilk

For the fruit salsa: 1 cup raspberries
1 lime, zested and juiced

What You Do:
1. Preheat oven to 425 degrees and grease a baking sheet. In a heavy frying pan over medium heat, roast hazelnuts until golden.

2. In a bowl, sift flour and mix in margarine with your fingertips. Stir in sugar and salt, then use a knife to gradually mix in the soymilk. Lightly knead the mixture into a soft dough.

3. Roll the dough on a floured surface to 3/4-inch thick. Use a 2-inch round cutter to cut out about 15 scones, and place them on the baking sheet.

4. Bake for 12 to 15 minutes, until golden brown. In a large bowl, mash raspberries with lime juice. Break open freshly baked scones and spoon salsa inside. Sprinkle zest over salsa, and sandwich the scones back together.

Sweet, Homemade, and Cynfully Good..............

What To Do With Dandelion Greens

Those little yellow flowers we curse in the yard in spring and summer? Did you know the greens are actually good for you and packed with nutrients? I would not recommend digging them up from your lawn but you can buy fresh dandelion greens at your local market....

Here's an article on what to do with them once you have them....Yuu might be suprised at how delicious they really are........

What to do with Dandelion Greens

Cynfully Good............

Sunday, March 27, 2011

Vegan Chick Pea-Lentil Soup

Vegan Chick Pea- Lentil Soup
Serves 4

It doesn't get any easier than this.  Just chop your vegetables, set on the stove and let it simmer.  By the time you are finished watching the evening news, dinner will be ready! Serve with salad and warm, crusty bread and you have a perfect meal!

 What You Need:

2 tablespoons olive oil
1 yellow onion, chopped
2 garlic cloves, chopped
1 16-ounce can crushed tomatoes
3/4 cup dried lentils
1/2 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon ground cardamom
6 cups water
1 16-ounce can chickpeas, drained & rinsed
2 tablespoons fresh lemon juice
3 tablespoons chopped parsley

What You Do:

1. In a large saucepan over medium heat, heat oil. Add the onion and garlic. Cover and cook until softened, about 5 minutes. Stir in tomatoes, lentils, turmeric, ginger, cumin, salt, pepper, and cardamom. Add water, cover, and cook until lentils are tender, about 45 minutes. 2. Add chickpeas and cook uncovered for 10 minutes. Stir in the lemon juice. Sprinkle with parsley and serve.

This is so Cynfully Good...............

Scrambled Tofu Florentine

Scrambled Tofu Florentine

Did you know that tofu can be scrambled up in a pan to look just like eggs? I love tofu this way! Try this recipe for Sunday Brunch or even for a Meatless Monday. Onion and tofu crumbles are seasoned with thyme, paprika and turmeric for a savory smoky taste. Lemon juice and sliced radishes infuse this fragrant scramble with tart flavors and a refreshing crunch. Even die-hard egg lovers will ask for seconds! And be sure to check out the nutritional info for dish.  I am not much of calorie counter but honestly, when was the last time you enjoyed delicious, satisfying brunch that wasn't loaded with fat and calories?

 This recipe is from The Blissful Chef.
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 bunch spinach, washed well and chopped
  • 1 pound firm tofu, drained and crumbled
  • salt and freshly ground pepper, to taste
  • ¼ cup nutritional yeast*
  • Juice of ½ lemon
  • 4 radishes*, sliced for garnish

    Place the oil in a medium skillet over medium-high heat. Add the onion and sauté for 4-6 minutes, or until the onion becomes soft. Season with thyme, paprika and turmeric. Stir to coat the onion evenly. Cook for 1 minute more, or until the spices become fragrant.
    Add the spinach and toss until coated. Cover and cook for 3 minutes, or until the spinach has wilted.

    Uncover and stir in the crumbled tofu. Season with salt and pepper to taste. Turn the heat down to medium and cook for 8 minutes more.

    Add the lemon juice and nutritional yeast, if using. Stir well, taking care not to mash the tofu. Taste for seasoning and adjust to preference.

    Serve the tofu scramble on plates in 4 equal portions. Garnish with sliced radishes, if using, and enjoy!

    Nutrition Information

    • Servings per Recipe: 4
    • Amount per Serving
    • Calories: 160.1
    • Calories from Fat: 80
    • Total Fat: 8.9g
    • Saturated Fat: 1.5g
    • Cholesterol: 0mg
    • Sodium: 86.6mg
    • Potassium: 771mg
    • Total Carbohydrates: 10.9g
    • Dietary Fiber: 5.1g
    • Protein: 13.9g
    • Sugars: 2.5g
    A totally, healthy, guilt-free Vegan Sunday Brunch....Cynfully Good.....

    Friday, March 25, 2011

    Quinoa Stuffed Peppers

    These are so delicious, filling, and so much more exciting than the traditional boring green peppers stuffed with meat and smothered in tomato sauce.  If you are not a fan of those stuffed peppers, try this recipe.  These are so healthy and stuffed with glorious, protein rich quinoa, and lots of herbs and spices.  This dish is completely vegetarian.  Replace the feta with a soy, almond or rice "cheese" to make it vegan. 

    Quinoa Stuffed Peppers

    Begin with:
    3 medium sized bell peppers, in an array of colors if possible. Just don’t choose green.
    Preheat the oven to 375∘F. Halve the peppers lengthwise and remove the seeds. Drizzle with extra virgin olive oil and a pinch of sea salt and rub it all evenly, from the backsides and throughout the cavity. Put them face down on a foil lined baking sheet and bake until soft but still retaining shape and bright color, about 15 to 20 minutes.

    For the quinoa stuffing you will need:
    1 cup quinoa, prepared as per package instructions or raw preparation
    1 small zucchini, cut into small quartered chunks
    4 oz. cubed goat’s milk feta (or vegan feta)
    1/4 cup cured black olives, pitted and chopped
    1/2 cup fresh chopped parsley
    1/4 cup fresh chopped oregano
    1/4 cup fresh chopped dill
    1/4 cup fresh chopped chives
    1 tbs extra virgin olive oil
    1/8 tsp cayenne pepper
    juice of 1 lemon + 1 tsp lemon zest
    sea salt and fresh black pepper

    To garnish & serve:
    extra virgin olive oil
    parsley sprigs
    pinch sweet ground paprika

    Combine all quinoa stuffing ingredients in a large bowl. Season to taste with sea salt n pepper. Gently toss until all seasonings and herbs are evenly combined.
    Spoon quinoa mixture into each pepper. Arrange on a plate, drizzle with extra virgin olive oil and a sprinkling of paprika. Garnish with parsley sprig and serve.

    from Julie's Raw Ambition

    Cynfully Good............

    Wednesday, March 23, 2011

    Indian Pototoes with Cauliflower and Peas

      What I am cooking tonight-- a delicious recipe for potatoes--Indian Style.  It's quick and easy and very warming with ginger and turmeric and a bit of chili powder.  The perfect dish for a chilly, rainy night.
      This is a good recipe if you want to try Indian cuisine and are not sure where to start.  Everybody will love these potatoes! And.....this dish is low in fat and totally Vegan. 
    • 2 tablespoons vegetable oil
    • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
    • 1 tablespoon minced fresh ginger
    • 4 cups cauliflower florets, cut into bite-size pieces
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon chili powder
    • 1/4 teaspoon paprika
    • 1/2 cup water
    • 1/2 cup frozen peas, thawed

    Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

    Recipe from
    Warming, comforting Indian Food.  Cynfully Good.....

    Nine Reasons Why You Should Be Eating Sweet Potatoes!

    Sweet potatoes are packed with nutrition. They are a great source of minerals such as manganese, folate, copper, and iron. The darker-colored variety is a great source of carotenes (precursor of vitamin A), vitamins C, B2, B6, E and biotin. Sweet potatoes are also a fantastic source of dietary fiber. Here are nine reasons you should be eating more sweet potatoes:

    Nine Reasons Why You Should Eat Sweet Potatoes

    1. Sweet potatoes are high in antioxidants, which work in the body to prevent inflammatory problems like asthma, arthritis, gout, and many more.

    2. Sweet potatoes are an excellent source of carbohydrates for those with blood sugar problems. These fibrous root vegetables can help regulate blood sugar levels and prevent conditions like insulin resistance.

    3. Sweet potatoes are healthy for the digestive tract. Being rich in digestive fiber, especially when the skin is also consumed, it helps to relieve constipation and may prevent colon cancer.

    4. Sweet potatoes are good for those who are pregnant or trying to conceive because they are high in folate, which is essential for the healthy development of fetal cell and tissue.

    5. Packed with important vitamins and other nutrients, eating sweet potatoes can boost immunity by supporting the needs of the body.

    6. Sweet potatoes are good for preventing heart disease. High in potassium, sweet potatoes can help prevent the onset of heart attack and stroke. Potassium also helps to maintain fluid and electrolyte balance in the body, which is important for stabilizing blood pressure and regulating heart function.

    7. Sweet potatoes are good for alleviating muscle cramps. Potassium deficiencies are a leading cause of muscle cramps, as well injuries. By making sweet potatoes a regular part of your diet (along with proper exercise), you can expect an energy boost and fewer muscle cramps and injuries.

    8. Sweet potatoes are good for treating stress-related symptoms. The body tends to use a lot of potassium and other important minerals when it is under stress. Sweet potatoes provide important minerals that will help maintain balance throughout the body during times of stress.

    9. Sweet potatoes ranked number one in nutrition out of all vegetables by the Center for Science in the Public Interest because they are such a rich source of dietary fiber, natural sugars, complex carbohydrates, protein, carotenoids, vitamin C, iron and calcium.

    Further Reading:

    Tuesday, March 22, 2011

    Cynfully Good Ginger Tea

    Ginger Tea
    I love a good cup of tea.  Especially when I feel a cold is coming on.  I sit and sip a hot steaming cup, get good night's sleep, and the next day I feel so much better. 

    Have you ever tried Ginger Tea?
    Ginger tea is not only a refreshing beverage, but is also full of health benefits. Here is an account of the ginger root’s health benefits along with a few ginger tea recipes.
    On a cold,  day there is nothing like a steaming, aroma-filled cup of ginger tea to warm you up and awaken your senses. Prized for its healing properties and for adding flavour to dishes, this ordinary looking brown spice has been used since ages in eastern cultures. If you should sink your teeth into a fresh piece of ginger root, you will feel the sun’s fire coursing through you, as some anonymous person so eloquently said.
    It’s this very fiery characteristic of the ginger root that gives it much of its medicinal properties, both in its dried as well as raw form. The dried ginger root is a thermogenic, expectorant, laxative, appetizer, stimulant, as well as an effective cure for stomach disorders. Hence, the dried ginger root is ground and used to cure a whole range of ailments like coughs, colds, nausea, vomiting, diarrhea, inflammations of the joints, flatulence, motion sickness, colic, cholera, asthma, headaches, and even anorexia. Raw ginger is also a thermogenic, and is also an anti-flatulent, digestive, appetizer, and a laxative.
    Ginger is also used extensively in aromatherapy. An essential oil is extracted from steam distilling the unpeeled, dried and ground ginger root. Ginger oil is used by combining it with the oils of cedar wood, sandalwood, and patchouli, which renders a spicy and woody scent to the mix.                  
    Source: Internet

    Sip a cup of ginger's Cynfully Good.........

    Sunday, March 20, 2011

    Veganize This- a Must-Have Cookbook

    A must-have book for anyone who is a vegan, considering becoming one, or for the health-conscious eater who wants to include meatless meals to their menu a few times a week. Trust me, these recipes are amazing and delicious.  You won't find any boring boiled veggies or bland, tasteless tofu in here!

    Veganize THIS has 200 Animal-Free Recipes for People Who Love to Eat! So if you love food, but are also concerned about your health, you have to add this book to your collection!

    You can order it right here...from right from my site. How convenient is that?

    A collection of meatless, completely animal free recipes for food lovers...
    Cynfully Good..........

    Chocolate and Sex-- What a Combination...........

    We all know that chocolate releases those 'feel-good' endorphins.  Eating a nice piece of chocolate has been compared to having sex. It's used as a substitute all the time ( usually unconsciously). As far as I am concerned, nothing compares to sex but I do understand why some people are die-hard choco-aholics. It relaxes them, soothes them and makes them feel GOOD!

    Anyone remember the Seinfeld episode where George Costanza tried mixing sex with food? He wanted to combine two of his great pleasures in life. While making love with his girlfriend, he would roll over every few minutes and take a bite of the hero sandwich he had hidden under the covers.  His lover discovered  his 'kinky' obsession and dumped him but eventually he found someone else who shared the same passion.  Of course this is so far-fetched and utterly ridiculous but truly hysterical.

    In my search for new and exciting things I found these.....

    Chocolate Body Paint for lovers.  OK...this is not exactly new but if you are really passionate about chocolate, have a partner who is adventureous and doesn't mind getting a little messy (but not for long), hear me out...... 

    Sometimes we need to spice things up a little. This is why there are those His &Hers love lotions on the market.  But they are artificial and loaded with chemicals and additives (not to mention-some taste down-right awful). I began to wonder......what would happen if we combined that rush of 'feel good 'endorphins we get from eating chocolate with one of the greatest pleasures we know....SEX?  I'm thinking Spontaneous Combustion!

    Too kinky for ya? 

    Hey.....who knows? Perhaps if you try chocolate this way, you will stop eating those huge economy sized bags of M&M's from COSTCO.  Think of the calories you'll save......and burn! Just sayin'....

    Hmmm..... maybe George was really on to something.......

    And I think it's something Cynfully Good..........


    Raw Kale Salad with Mango, Culantro, & Red Chili:


     I love, love, love this dish! Kale, usually a winter veggie, can be enjoyed all year long. It is served raw in this recipe. Kale is so gorgeously green! Just look at it and you know it's packed with 'good-for-you' vitamins and minerals. The mangos in this recipe make me long for summer and those hazy, hot and humid afternoons at the beach I love so much......

    Culantro is like cilantro-- only stronger so use it sparingly.  If you cannot find it at your local market, you can substitute cilantro. Just adjust the amount accordingly for more flavor.  This is a raw recipe........nothing is cooked so it's perfect for a quiick, cleansing lunch or for those nights when it is just too hot to cook!

    Raw Kale Salad with Mango, Culantro, & Red Chili 
    • 5-6 large leaves of kale
    • 1/2 mango
    • 1-2 leaves culantro (if using cilantro, 1 small handful)
    • 2 ounces almonds
    • red chili flakes/powder, to taste
    • juice of one lime
    • 2-3 Tablespoons olive oil
    • sea salt & black pepper, to taste
    De-stem the kale, stack the leaves on top of one another, and slice thinly, width-wise.  Peel mango, dice into 1/2 inch cubes.  Rough chop the almonds.  Add the mango and almonds to the kale.  Finely chop the culantro leaf and add to salad.  Juice the lime, and add lime juice and olive oil to the other ingredients, toss well to evenly coat.  I massage with my hands at this point.  Season with red chili, salt and pepper, to taste.  Cover and marinate for up to an hour.

    Recipe from :

    So Cynfully Good........

    Saturday, March 19, 2011

    Cacao Seeds are a Super Fruit!

    Oh....I just know some of you are really going to love this! 

    "Cacao seeds are a "Super Fruit"..........


    What the heck are cacao seeds and what do we do with them??

    Here is everything you want and need to know about cacao seeds:
    Raw Cacao

    Cacao seeds = CHOCOLATE!!

    Chocolate is a rich source of antioxidants and contains more polyphenols and flavanols than fruit juice. Research published in the open access journal Chemistry Central Journal proves it!

    Read all about it here......

    Don't get too excited just yet!  This doesn't mean we can sit and devour a giant bag of Peanut M&M's every night in front of TV!

    This is poor quality chocolate and loaded with sugar, artificial colors, and other ingredients your body doesn't need.

    What this does mean is we can enjoy a small portion of good quality chocolate made from cacao seeds. Every day if we want it.  Think dark chocolate. Dark chocolate is rich and slightly sweet. It's satisfying and when we eat it..... those "feel good" endorphins kick in to help us feel relaxed and even a little amorous.  Hmmmm.....

    So....go ahead and bake with it, mix yourself up a cup of home made hot cocoa or enjoy a square of dark chocolate. You'll be happy, you will never feel deprived, and giving yourself permission to enjoy might just keep you away from the office vending machine or that chocolate cream pie in fridge just begging to be devoured.  

    Thursday, March 17, 2011

    Tofuevos Rancheros

    Do you really think being Vegan is boring?  This delicious recipe will prove you wrong.  The perfect Sunday Brunch - and not an animal product in sight!

    Tofuevos Rancheros:
    2 Tbsp olive or canola oil
    1 yellow onion, chopped
    1 red pepper, chopped
    5 crimini or button mushrooms (optional), chopped
    1 package firm, water-packed tofu, crumbled with hands
    1/2 tsp coriander
    1/2 tsp cumin
    pinch cayenne
    1/2 tsp turmeric
    dash of salt
    dash of pepper
    about 1/4 cup Daiya brand vegan cheddar cheese
    pico de gallo
    small corn tortillas
    vegan refried beans or soyrizo

    Heat oil on medium-high in a large pan. After about a minute, toss in the onions and cook until the become soft and transparent, stirring often. Then put in the red pepper and mushrooms, and cook until these become soft (keep stirring occasionally).

    When the peppers and mushrooms are tender, add the crumbled tofu. Make sure to get firm but water-packed, not vacuum-sealed, tofu. This helps achieve the egg-y texture. Once the tofu is in, stir and add the coriander, cumin, turmeric, cayenne, salt and pepper. I said a “pinch” of cayenne but you can add more, depending on your spice-tolerance. Stir all of these in, just until the tofu is heated.

    Remove the pan from heat and mix in the Daiya cheese — quickly, while the tofu is still hot. You want to melt the cheese in, but not burn it and make it tough.

    To prepare the tortillas, I recommend wrapping them in a wet paper towel and microwaving for about one minute. To cook the beans, just stick them in a small pot and heat. For soyrizo, cook in a shallow pan with 1-2 Tbsp of oil and stir until hot.

    That’s it! Assemble however you prefer — I like to put the tofu and beans/soyrizo on a warm tortilla, then top with a dollop of guacamole and some salsa. This is a quick, yummy meal with lots of protein and vitamins.


     This is so Cynfully Good........

    Beet Salad Recipe With Avocado And Fresh Mozzarella

    Beet Salad Recipe With Avocado And Fresh Mozzarella
    2 medium Beets
    1 large Avocado
    1/4 pound of Fresh Mozzarella (or equivelant of soy mozzarella OR a mixture of fresh tofu and the soy cheese
    A handful of Basil
    1 Tablespoon of Lemon Juice
    2 tablespoons of Olive Oil

    Wash the beets. Boil or roast the beets until done. I boiled the beets for this salad.
    Once the beets are cool, peel them and cut them into small pieces.
    Cut fresh mozzarella into cubes. Peel the avocado and cut it into cubes. Chop the basil.
    Arrange beets, avocado, and fresh mozzarella on a platter. Sprinkle with basil.
    Combine lemon and olive oil and add the dressing to the salad.

    So fresh, so healthy and Cynfully Good......

    Wednesday, March 16, 2011

    Vegan Irish Soda Bread Recipe

    Vegan Irish Soda Bread Recipe
     Because everyone is Irish on St. Paddy's Day!

    Makes 1 loaf

    What You Need:

     1-1/4 cups soymilk
     1 tablespoon white vinegar
     1 tablespoon canola oil
     3 cups unbleached all-purpose flour
     1 teaspoon sugar
     1 teaspoon baking soda
     1/2 teaspoon baking powder
     1/2 teaspoon salt
     1/2 cup raisins

    What You Do:

     1. Preheat oven to 375 degrees. Combine the soymilk, vinegar, and oil in a bowl and set aside.

     2. In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt until blended. Stir in the raisins. Add the soymilk mixture and mix well to make a stiff dough.

     3. Shape dough into a round loaf and place on a lightly-oiled baking sheet. Pat the top down slightly, then use a sharp knife to cut an X shape on top. Bake until golden brown, about 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

    Cynfully Good.......

    Spaghetti Squash with Slow Roasted Tomato Confit..........

    I bought a spaghetti squash at the market this past weekend so I will be making this dish!

    If you are trying to avoid heavy carbs at dinner, this type of squash is good to use instead of pasta.  It's light and full of vitamins and looks like spaghetti when you cook it!

    Give it a try....

    Here's the recipe from Julie's Raw Ambition ( I love her site)

    So Cynfully Good............

    Monday, March 14, 2011

    Spaghetti con zucchini aglio olio

    Easy, easy, perfect recipe for Meatless Meal!!!

    Spaghetti con zucchini aglio olio

    • 1 pound spaghetti
    • 1 cup of regular olive oil
    • 3 medium garlic cloves, peeled
    • Pinch of crushed red pepper
    • 5 medium-size zucchini, end tips cut and discarded, sliced into 1/8-inch circular slices
    1. Cook spaghetti in a large, deep pot in rapidly boiling salted water until al dente. Approximately 11 minutes or according to package directions.
    2. While spaghetti is cooking, heat oil in a large sauté pan over medium heat. Add the garlic and crushed red pepper and sauté for about 3 minutes or garlic starts to shimmer.
    3. Add sliced zucchini and sauté until tender to the bite and starting to lightly brown around the edges.
    4. Once the pasta is cooked to al dente, drain well and add to sauté pan, tossing pasta with tongs until it is evenly coated with oil. Remove pasta from pan into a serving bowl. Pour remaining zucchini, oil and garlic over pasta and serve.
    Serving Size
    Serves 4 to 6 people.
    Note: This recipe calls for 1 cup of olive oil but personally, I don't think I would want to use that much. I would start out with 1/2 a cup and add more as needed- to keep the zucchini from burning. IF you want more liquid, you can pour in some vegetable broth or stock as the zucchini cooks. It's totally up to you.

    This is Cynfully Good!

    Johns Hopkins Cancer Update- A MUST read!

    Johns Hopkins Update
    Everyone should read this.

    Cancer Update from Johns Hopkins :

    1. Every person has cancer cells in the body. These cancer
       cells do not show up in the standard tests until they have
       multiplied to a few billion. When doctors tell cancer patients
       that there are no more cancer cells in their bodies after
       treatment, it just means the tests are unable to detect the
       cancer cells because they have not reached the detectable

    2. Cancer cells occur between 6 to more than 10 times in a
       person's lifetime.

    3. When the person's immune system is strong the cancer
       cells will be destroyed and prevented from multiplying and
       forming tumors.

    4. When a person has cancer it indicates the person has
       nutritional deficiencies. These could be due to genetic,
       but also to environmental, food and lifestyle factors.

    5. To overcome the multiple nutritional deficiencies, changing
        diet to eat more adequately and healthy, 4-5 times/day
         and by including supplements will strengthen the immune system.

    6. Chemotherapy involves poisoning the rapidly-growing
       cancer cells and also destroys rapidly-growing healthy cells
       in the bone marrow, gastrointestinal tract etc, and can
       cause organ damage, like liver, kidneys, heart, lungs etc.

    7.. Radiation while destroying cancer cells also burns, scars
       and damages healthy cells, tissues and organs.

    8. Initial treatment with chemotherapy and radiation will often
       reduce tumor size. However prolonged use of
       chemotherapy and radiation do not result in more tumor

    9. When the body has too much toxic burden from
       chemotherapy and radiation the immune system is either
       compromised or destroyed, hence the person can succumb
       to various kinds of infections and complications.

    Chemotherapy and radiation can cause cancer cells to
         mutate and become resistant and difficult to destroy.
         Surgery can also cause cancer cells to spread to other

    11. An effective way to battle cancer is to starve the cancer
         cells by not feeding it with the foods it needs to multiply.


    a. Sugar substitutes like
    NutraSweet, Equal, Spoonful, etc are made
       with Aspartame and it is harmful
    . A better natural substitute
        would be Manuka honey or molasses, but only in very small
    Table salt has a chemical added to make it white in
       color Better alternative is Bragg's aminos or sea salt.

    b. Milk causes the body to produce mucus, especially in the
       gastro-intestinal tract. Cancer feeds on mucus. By cutting
       off milk and substituting with unsweetened soy milk cancer
       cells are being starved.

    c. Cancer cells thrive in an acid environment.
    A meat-based
    is acidic and it is best to eat fish, and a little other meat,     like chicken. Meat also contains livestock
       antibiotics, growth hormones and parasites, which are all
       harmful, especially to people with cancer.

    d. A diet made of 80% fresh vegetables and juice, whole
       grains, seeds, nuts and a little fruits help put the body into
       an alkaline environment. About 20% can be from cooked
       food including beans. Fresh vegetable juices provide live
       enzymes that are easily absorbed and reach down to
       cellular levels within 15 minutes to nourish and enhance
       growth of healthy cells. To obtain live enzymes for building
       healthy cells try and drink fresh vegetable juice (most
       vegetables including be an sprouts) and eat some raw
       vegetables 2 or 3 times a day. Enzymes are destroyed at
       temperatures of 104 degrees F (40 degrees C)..

    e. Avoid coffee, tea, and chocolate, which have high
    Green tea is a better alternative and has cancer
       fighting properties. Water-best to drink purified water, or
       filtered, to avoid known toxins and heavy metals in tap
       water. Distilled water is acidic, avoid it.

    12. Meat protein is difficult to digest and requires a lot of
         digestive enzymes. Undigested meat remaining in the
         intestines becomes putrefied and leads to more toxic

    13. Cancer cell walls have a tough protein covering. By
         refraining from or eating less meat it frees more enzymes
         to attack the protein walls of cancer cells and allows the
         body's killer cells to destroy the cancer cells.

    14. Some supplements build up the immune system
         (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals,
         EFAs etc.) to enable the bodies own killer cells to destroy
         cancer cells.. Other supplements like vitamin E are known
         to cause apoptosis, or programmed cell death, the body's
         normal method of disposing of damaged, unwanted, or
         unneeded cells.

    15. Cancer is a disease of the mind, body, and spirit.
         A proactive and positive spirit will help the cancer warrior
        be a survivor. Anger, un-forgiveness and bitterness put
        the body into a stressful and acidic environment. Learn to
        have a loving and forgiving spirit. Learn to relax and enjoy

    16. Cancer cells cannot thrive in an oxygenated
         environment. Exercising daily, and deep breathing help to
         get more oxygen down to the cellular level. Oxygen
         therapy is another means employed to destroy cancer

    No plastic containers in micro.

    No water bottles in freezer.

    No plastic wrap in microwave..

    Johns Hopkins has recently sent this out in its newsletters. This information is being circulated at Walter Reed Army Medical Center as well. Dioxin chemicals cause cancer, especially breast cancer. Dioxins are highly poisonous to the cells of our bodies. Don't freeze your plastic bottles with water in them as this releases dioxins from the plastic. Recently, Dr Edward Fujimoto, Wellness Program Manager at Castle Hospital , was on a TV program to explain this health hazard. He talked about dioxins and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers. This especially applies to foods that contain fat. He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body. Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food. You get the same results, only without the dioxin. So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else. Paper isn't bad but you don't know what is in the paper. It's just safer to use tempered glass, Corning Ware, etc. He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper The dioxin problem is one of the reasons.
    Please share this with your whole email list.........................

    Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave. As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food. Cover food with a paper towel instead.

    This is an article that should be sent to anyone important in your life.

    Vegan Grilled Cheese Sandwich with 'Bacon" and Apples

    Here is something different, simple and delicious. And......completely Vegan!!

    2 slices sourdough bread
    3 slices Vegan bacon
    2 -3 slices Galaxy "provolone" slices
    2 slices of green apple

    Heat a skillet on the stove. Add some olive oil.  Lightly Toast the bread slices on one side in your pan.  While the bread is toasting, cook the vegan bacon according to package directions.

    Flip the toasted bread over (so the untoasted side is down in the pan) and add the slices of cooked bacon on one piece of the bread, add the apple slices, and top with the provolone slices. I love this kind of Vegan cheese because it has a nice smoky flavor and melts really well.  Top with the other slice of bread.  Allow to cook one or two minutes flipping over once  on each side until the cheese melts and bread is completely toasted.

     So Cynfully Good!!