Saturday, April 30, 2011

Roasted Broccoli and Purple Cauliflower

Here is an easy and colorful recipe to use up the last of those winter vegetables. Just chop and bake it all in the oven....simple and delicious!

Servings: 6-8
Preparation Time: 35 minutes

  • 2 crowns broccoli
  • 1 purple cauliflower
  • 3 tablespoons melted Virgin Gold Label coconut oil
  • 5 cloves garlic, crushed
  • 2 tablespoons fresh lemon juice (optional)

Preheat oven to 475 degrees.
Wash broccoli and cauliflower. Chop to uniform bite sizes and place in 9 x 13 pan. Drizzle with coconut oil (and lemon if desired), sprinkle with crushed garlic. Stir well.
Bake 25 minutes or until fork tenderness is achieved.

Easy, healthy and Cynfully Good............

Wednesday, April 27, 2011

Grilled Veggie Tostadas

Grilling brings out the natural flavor and sweetness of zucchini, yellow squash, red bell pepper, eggplant and onion in these savory tostadas. Grill whole wheat tortillas for a crispy base and top with fresh salsa, sliced avocado and a squeeze of lime.


1 pound tomatoes, seeded and diced
1/3 cup finely chopped cilantro
2 tablespoons lime juice
1 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1 jalapeño pepper, stemmed, seeded and finely chopped
1/4 cup extra virgin olive oil, plus more for brushing tortillas
2 teaspoons chili powder
4 cloves garlic, finely chopped
2 green bell peppers, cored, seeded, and cut into thick strips
2 yellow squash, cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut crosswise into 1/4-inch thick rounds
1 large yellow onion, thickly sliced
6 (6-inch) whole wheat tortillas
1 ripe avocado, peeled, pitted and thinly sliced
Lime wedges for garnish


Put tomatoes, cilantro, lime juice, 1/4 teaspoon salt, black pepper and jalapeños into a medium bowl and toss to combine. Cover and chill.

Preheat grill to medium heat. In a large bowl, mix together oil, chili powder, remaining 1/2 teaspoon salt and garlic. Add peppers, squash, zucchini, eggplant and onion and toss to coat.

Working in batches, grill vegetables, flipping halfway through, until tender, 5 to 8 minutes total. Transfer to a platter as done. Lightly brush both sides of tortillas with olive oil and grill, flipping once, until just crisp and lightly charred on both sides, about 3 minutes total.

Place one tortilla on each of six plates and top with vegetables, salsa and avocados. Garnish with lime wedges and serve.
Vegetarian, Vegan and Cynfully Good.........

Friday, April 22, 2011

Asparagus Pesto

If you are looking for a healthy, meatless meal to serve for Easter this year, look no further.  Whole wheat pasta tossed with fresh homemade asparagus pesto is perfect. And it' quick and easy, too.

What better way to celebrate Spring than with delicious asparagus? This is the time to enjoy it.  Look for the thin, green spears.  Those are the tastiest and the most tender.  Serve this dish with fresh tomato bruschetta on whole grain toasts on the side and a colorful salad.

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

  • Salt
  • 1 pound asparagus, trimmed and cut into 2-inch segments
  • 1 clove garlic, or more to taste
  • 1/4 cup pine nuts
  • 1/4 cup California Olive Ranch extra virgin olive oil, or more as desired
  • 3/4 cup freshly grated Parmesan cheese (or Vegan alternative)
  • Freshly ground black pepper
  • Juice of 1/2 lemon, or to taste.
  • 1/2 tsp. salt
  1. Bring a large pot of water to a boil and salt it.
  2. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes.
  3. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
  4. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of California Olive Ranch extra virgin olive oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid.
  5. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining California Olive Ranch extra virgin olive oil and a bit more of the reserved cooking liquid to moisten if necessary.
  6. Add the lemon juice and season with salt and pepper to taste
  7. Pulse one last time, and serve over pasta (or cover and refrigerate for up to a day).
  8. From

Wednesday, April 20, 2011

Have You Ever Tried Curry? Vegetable Curry Recipe

Curry............. most people either love it or they don't.  Other people just think they don't like it and therefore will never try it.

One of the things I so enjoy about being vegetarian/vegan is that I have had the opportunity to explore and taste so many different types of foods.  When I grew tired of plain old tofu with broccoli and brown rice, I yearned to spice it up a bit.  This is when I turned to ethnic foods. The possibilities are endless- Thai recipes, Middle Eastern recipes, Indian recipes...... 

There are a thousand and one PLUS meatless meals out there!!

I avoided Indian food because I knew other people who were strongly opposed to it. I formed my negative opinion without ever trying it until a few years ago.  I found myself in a little Indian restaurant in Brooklyn with friends.  We were starving after two hours of  Bikram Yoga (that's the yoga you do in a 105 degree room). After literally sweating our asses off (and releasing all those toxins and impurities) we were searching for something truly nourishing to eat.  Everyone decided on Indian food.  I was somewhat hesitant, but at the suggestion of my yoga instructor friend, Elizabeth, I ordered a light vegetable curry (not too spicy) over fragrant jasmine rice.  I was hooked. This is when I fell in love with Indian Cuisine and I have been enjoying it ever since.

Here is a delicious recipe for vegetable curry. Serve it with rice or sop it up with Chapati (Indian Bread).

I hope you give it a try. And I hope you love it as much as I do.

Vegetable Curry Recipe

 A pot of veggies simmered with warming, fat burning spices....So Cynfully Good.........

Monday, April 18, 2011

Seaweed Cellulite Soap

OK! We know that summer is right around the corner and we will try anything to eliminate those ugly lumps and bumps on our thighs.

Could this Seaweed Cellulite Soap be the answer? I really don't know but it's certainly worth a shot. If nothing else, those little molded knubs will certainly be invigorating and get the blood flowing......

I am definitely going to give it a try..... sounds Cynfully Good to me..........

Sunday, April 17, 2011

Cooking with Soy

Confused about Soy ? Here is a great article and tips for cooking with different soy products.  It's not just about Tofu- that colorless, flavorless block of molded soybeans you see in the market.  There are so many other kinds of soy products out there! Don't knock 'em 'til you try 'em......

Cooking With Soy

I love Soy Products.  They are versatile, healthy, cruelty-free and Cynfully Good........

Saturday, April 16, 2011

Are You on a Diet Roller Coaster?

Diet! Diet! Diet!
Low Carb. No-Carb. High Protein. Vegetarian. Mediterranean Diet. Master Cleanse. Paleo-Diet. Juice Diet. Grapefruit Diet......

There are so many diets out there and each one claims to be the right one.

 It's so confusing.

 Perhaps you've tried one or all of them but you are still overweight, unhealthy, tired, and confused. 
You are on a virtual roller coaster and you want to get off!

Roller coasters are fun but not when it comes to your weight, your health and self-esteem!

Weight-loss is a big business and we invest thousands of dollars in books, programs, supplements,
gym memberships, and exercise equipment.

Do you want to end your battle with weight and low self-esteem? Do you want to put to rest some of  your health concerns like cancer, heart disease and high blood pressure?  Is it time start living the life you've always dreamed of?

When was the last time you talked with someone about your health and concerns and received individualized personal attention? It's rare for anyone to get an hour to work on their nutrition and goals with a trained professional. This is not a cookie-cutter, one-size fits all program. I have no quick-fix remedies or miracle pills to sell. 

What I do have is a passion for health, wellness, REAL food, disease prevention, and a desire to help you achieve your goals.  I want to see you become the healthiest, most successful version of yourself . 

Together, we will explore what really works for you and as your Personal Consultant, I will provide ideas, suggestions, and support every step of the way.

I will help you:

◦Assess your current eating habits and track improvements

◦Set goals

◦Make a nutritional plan and learn better eating habits

◦Learn how to shop for the right foods

◦How to prepare great meals

◦Improve digestion

◦Find motivation

◦Improve your appearance

◦Feel better

◦Improve your health

◦Gain muscle and lose fat

◦Strengthen your immune system

◦Improve mental alertness

◦Reach your goals

This is NOT a diet program! This is program for life! YOUR LIFE! 
  I can guarantee 100% Success!

My program is different than all the others. I practice a holistic approach to health and nutrition. I look at how everything in life is connected. It's all about balance- body, mind and spirit.

Does stress at your job or in your relationship cause you to overeat or does low energy prevent you from exercising or accomplishing daily tasks?  We will look at your current lifestyle and how everything affects the whole. Together, we will design a program just for you!

Here's the best part......
Once you are a client of mine, you will always be considered a client. I am always available for motivation, inspiration, and support. I will make time for you, whether by email, phone, or face to face. You can always count on me to be right by your side, every step of the way.

Want to learn more?  

Email me at  Be sure to put Consulting in the subject line and I will send you a Health History form to complete and return.  Then, we'll talk: in person, via email, or over the phone.

One appointment COULD change your life. Why not give it a try?

Needa Biscuit?

Want biscuits? Here is a great recipe. These vegan-cheese laced beauties are perfect for Sunday Brunch, a nice treat with soup or salad for lunch,  or you can serve them to guests for dinner. They are so delicious and easy to make. No one will ever know there's not animal product in sight! So, get out your rolling pin ( great exercise for your arms) and start baking! 

Makes 16 biscuits
What You Need:

1 cup unbleached white flour
1 cup whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup non-hydrogenated margarine
2/3 cup unsweetened soymilk
3/4 cup shredded vegan cheese (I used vegan cheddar-style cheese but you can use any type you want)

What You Do:

1. Preheat oven to 450 degrees. In a large bowl, sift together white flour, whole-wheat flour, baking powder, salt, cream of tartar, and sugar.
2. Cut in the margarine until the mixture resembles coarse crumbs. Add soymilk and cheese, and stir quickly with fork until just mixed.
3. Turn onto lightly floured surface and knead gently for 8 to 10 strokes, then roll or pat dough until it is 1/2-inch thick. Dip biscuit cutter in flour and cut dough straight down, without twisting. Bake on ungreased baking sheet for 8 to 10 minutes or until golden brown.

Biscuits for breakfast, lunch and dinner. Cynfully Good...........

Thursday, April 14, 2011

Vegetarians at Lower Risk for Metabolic Diseases (CalorieLab Lab Notes)

READ THIS...... Vegetarians at Lower Risk for Metabolic Diseases (CalorieLab Lab Notes) Another reason to go 'Veg :) Good health. Kindness to animals. A cruelty-free diet........ Cynfully Good.........

Potato Watercress Soup

Potato Watercress Soup:1 pound baby red potatoes
1 sweet onion
4 cloves garlic
1 t red pepper
1/2 t paprika
salt + pepper
1/4 cup extra virgin olive oil (Lucini Italia)
1/4 cup sherry
4 cups organic vegetable broth or organic Un-chicken broth
2 bundles watercress

Slice up your onion along with peeled and crushed garlic and add them to a large pot with the oil. Season with paprika, salt and pepper and cook for about 10 minutes or until the onions begin to brown. Scrub clean the potatoes and half-heartedly peel (good to leave some skin). Chop into quarters and add to the pot. Toss the potatoes so they are well coated and cook for another 8 minutes. Add sherry and cook off for 1 minute. Follow with broth and let simmer for 15 minutes or until the potatoes can be easily punctured with a fork. Add the watercress for 1 minute—just long enough to keep the lovely bright green color. Remove from heat and add small batches to your blender until entire mixture is smooth. Garnish with a few raw watercress leaves, s+p, dollop of olive oil drizzle, and a pinch of paprika and/or truffle oil.


Cynfully Good........

Wednesday, April 13, 2011

Tomato Stuffed Peppers Recipe | Yummly

Tomato Stuffed Peppers Recipe Yummly Cynfully Good..........

Got Coconut Milk? How to Make Homemade Coconut Milk | Clean Cuisine and More

Make your own Coconut Milk... Got Coconut Milk? How to Make Homemade Coconut Milk Clean Cuisine and More So easy and Cynfully Good..........

No Bake Energy Bars

Because, sometimes,  life just isn't sweet enough............


Ingredients for 12 “bars”
  • 1 cup old fashioned oats
  • 1/3 cup sliced almonds
  • 3 tablespoons of roasted sunflower seed kernels
  • 1/3 cup shredded coconut
  • 1/2 cup mix of chopped dried cherries and cranberries -  use any dried fruit
  • ½ teaspoon of powdered OWH True Cinnamon Root powder
  • 1 Tbsp OWH Eleuthero Root powder,
    A gentle alternative to Panax Ginseng
  • 4 Tsp OWH Ashwagandha Root
    Ground into powder with a blender or spice grinder
  • 1/2 cup of peanut butter
  • 1/3 cup honey
  • 1/2 teaspoon of vanilla extract
  • ¾ cup of good quality chocolate chips
  1. Toast the almonds in a pan on the stove top by heating briefly until they start to turn golden. Stir frequently. Cool and chop finely.
  2. Line a 7” x 11” baking sheet with wax paper.
  3. Combine oats, nuts, seeds, coconut, fruit and cinnamon in a large mixing bowl. Mix together.
  4. Grind Ashwaganda into a fine powder using a blender or spice grinder.
  5. Add Eleuthero Root and Ashwagandha to the dried mixture and stir thoroughly to distribute evenly.
  6. Place chocolate chips in microwave proof container and microwave on high till melted. Approximately 1 ½ to 2 minutes. Don’t burn! No microwave? Use  a double boiler.
  7. To the melted chocolate, add the peanut butter, honey, and vanilla. Stir thoroughly.
  8. Pour the melted wet mixture into the bowl of dried ingredients. Mix well while the wet ingredients are still warm. If you like to get gooey, use your hands as they are a great tool for this mixing job!
  9. Place the warm mixture into the baking sheet, pressing down with your still gooey hands or with the back of a large spoon.
  10. Firmly flatten the mix into the pan and even it out.
  11. Place in the refrigerator to set the mixture.
  12. After at least two hours, remove from refrigerator, and cut into 12 portions.
  13. Wrap in foil, or place in a container. These bars will keep in the fridge for 2 weeks.
  14. These bars are so yummy with no false preservatives that they can melt easily on a warm day. Beware!

and so Cynfully Good............

Thursday, April 7, 2011

Salsa Salsa!

Forget jars of pre-made salsa! It's so easy to make your own.......
Here are a bunch of Home-made Salsa Recipes!

New Mexico Ceremonial Salsa
6-8 tomatillos, husked and cut into large chunks
1 basket cherry tomatoes, washed and stemmed
1 bunch cilantro, washed and cut up
4 cloves chopped garlic or 1 tbs minced garlic
Juice of one lime
2-4 jalapeno peppers, seeded and sliced
1 giant Spanish onion, peeled and cut into large chunks

Put ingredients in blender and blend throughly. It may help to do the cherry tomatoes and tomatillas first to get a liquid consistency and then add in the other ingredients. Salt to taste.

This gets better in the fridge and will keep for 4-7 days.

Great with white corn chips or inside burritos or on tostados or just in a bowl of beans.


Shrimp Salsa

Your favorite jar salsa
Finely chopped red onions
Finely chopped bell peppers
Finely chopped celery (optional)
Lots of small cooked shrimp (soak in fresh lemon juice for about 1/2 hour before making salsa)

Mix last four ingredients together, and then stir in enough jar salsa to coat and hold it all together, serve with tortilla chips, cucumber rounds, tortilla strips, pita triangles, etc. You determine amount of each ingredient upon personal taste; this is wonderful to serve as an appetizer before a Mexican meal with company.


Kinda Homemade Salsa

A jar of your favorite salsa
1 avocado chopped
1/2 red onion finely chopped
1/2 can kidney beans
2-4 oz of cheddar or Monteray jack cheese cubed
1/2 bell pepper finely chopped

Mix all together and serve. This is a very hearty salsa, but note it does not keep well, so make only enough to be eaten at one sitting, although I never have any leftovers in our house and sometimes have to make two batches.

Similar to Chevy's Salsa

1 cup water2 can black beans rinsed
2 28-oz cans diced tomatoes
2 cans tomatoes with green chilies
1 bunch cilantro washed and chopped finely
4-6 tbs chopped garlic (or more to suit taste)
4-5 tbs liquid smoke (put enough in to give it a smoky flavor)
1 cup white corn
Salt and pepper to taste
1-2 tbs adobo seasonings
1-2 tsp cummin

Put all in a bowl and let sit and flavors meld! Awesome salsa! Enjoy!


Asparagus Salsa

Yield: 3 1/2 cups, 28 servings
(from the Michigan Asparagus Advisory Board)

1.25 lb fresh asparagus
1 cup chopped seeded tomatoes
1/2 cup finely chopped onions
1 clove minced garlic
2 tbs chopped fresh cilantro
3 tbs finely chopped jalapeno pepper
1 5.5-oz can tomato juice
1 tsp salt
1 tsp cider vinegar
Trim, wash and cut fresh Asparagus into 2-inch pieces. Steam about 5 minutes or until just crisp-tender. Quickly cool in ice water and drain. If using frozen Asparagus, partially thaw.

Chop Asparagus into small pieces, about 1/4 inch big. Combine all ingredients. Cover and chill thoroughly, about 3 hours before serving. Store in airtight container in refrigerator.

Nutrition Facts: Serving size 2 tablespoon, Calories 10,
Fat 0 g, Cholesterol 0 mg, Carbohydrates 2 g, Fiber 1 g,
Sodium 112 mg


Sweet and Spicy Salsa

1 32-oz can tomatoes
1 4-oz can chopped green chili
1/2 cup green onion, diced
1/2 tsp crushed red pepper
1/8 tsp cayenne pepper
1 tsp cilantro (opt)
1/4 tsp salt
1 1/2 tbs lime juice
2 tbs vinegar
1/3 c sugar

Combine all ingredients in blender. Blend only until all ingredients are mixed.


Spicy Red Salsa

1 28-ounce can diced tomatoes with juice (I use fire roasted by Muir Glen If I don't have fresh. During tomato season you can substitute 2 pounds fresh tomatoes, but this fresh salsa must be eaten within a day or two.)
4 large cloves garlic, finely minced
2 fresh green jalapeno peppers, stemmed and finely diced
(use one for a milder salsa)
1/2 medium onion, diced
1/4 cup coarsely chopped fresh cilantro (I like more)

3/4 tsp salt (I use Celtic )
2 tbs apple cider vinegar (I use Braggs)
1/4 tsp dried oregano

Mix all the ingredients together, including the juice from the tomatoes. I throw it all in the food processor. If using fresh tomatoes, you will need to increase the salt, to taste. Serve or refrigerate.


Simple Salsa

Juice of 1 lemon
1 avocado
2-3 ripe tomatoes
1 onion
Jalapeno (to taste)
Cilantro (to taste)

Combine first 2 ingredients and blend well, add chopped tomatoes and onion. Add remaining 2 ingredients if desired


Raw Salsa

Put ingredients in the order given into Vitamix or good blender:

1/2 to 1 c fresh cilantro, rinsed (I use about 1 cup)
1/2 medium purple (red) onion
3 large cloves garlic, peeled (or less, to taste)
Juice of 1 whole small lemon or lime
4 lg. Roma tomatoes, or 6 small, quartered
1-3 serrano chili peppers (depending how much heat you can take!. Add more lemon or lime juice if it gets too hot.)
1/2 tsp Celtic sea salt
1 tbs cold pressed extra virgin olive oil

Run on variable speed #5-6 on your Vitamix, or medium speed on any other blender, until ingredients are chopped to desired consistency. You can also make in a food processor. Do not over mix. Use anywhere you would a cooked salsa. Yum!


Salsa Fresca

8-10 Roma tomatoes, seeded, if you wish, and coarsely chopped
1 fresh jalapeno, seeded, unless you want it HOT
1 large, sweet onion finely chopped
1 tbs dry, or 4 tbs fresh cilantro
1 tsp cumin
Dash of salt
Cracked black pepper
2 Tbs lime juice
1 tbsp extra virgin olive oil

Combine tomatoes, jalapeno and onion in a bowl, sprinkle with salt and let set for 10 to 20 minutes; drain. Add rest of the ingredients. This is also excellent mixed with hot pasta for a main dish, or to cooled pasta for a cold pasta salad. Cynfully Good.........

Wednesday, April 6, 2011

Kitchen Spa!

Want great skin? Look no further than your very own kitchen!!
Help your skin survive unpredictable weather with these two essential steps: exfoliation and moisturization. Skin-cell buildup leads to dryness, poor circulation and blemishes. Exfoliation eliminates these dead cells, revealing fresh skin that is better able to absorb moisture. And guys, take note: While men’s skin tends to be oilier than women’s, men may be more prone to epidermal dehydration.
Food: Avocado
Purpose: Moisturizer
The scoop: Loaded with vitamins A, B, C and E, as well as potassium and fat, avocado is the perfect moisturizer. This natural soother is ideal for mature and weather-worn skin, reducing roughness, cracking and irritation. The oil found in the peel of the avocado contains a humectant, a substance that locks in moisture.
Recipe: Take a spent avocado peel and using gentle upward strokes, lightly massage your face with the inside of the peel. You can either leave on as a nighttime moisturizer or, for daytime, wash your face with it gently, rinsing three or four times with warm water; pat dry.
Food: Cucumber
Purpose: Moisturizer
The scoop: Cucumbers contain compounds known to tighten pores and reduce inflammation, which is why they’re the classic choice for minimizing puffiness around the eyes.
Recipe: Puree 1 tablespoon each of cucumber and parsley. Then blend in 1 tablespoon of plain yogurt until smooth. Cover your face with this creamy masque and leave on 15-20 minutes. This will rejuvenate your skin as it moistens. Rinse off with water.
Food: Oatmeal
Purpose: Exfoliant and moisturizer
The scoop: Oats are especially soothing for wind-worn or itchy skin, due to their anti-inflammatory properties. Finely ground oatmeal draws impurities from the skin, stimulates circulation and encourages new cell growth. Oat proteins also form a protective barrier to help retain moisture and prevent water loss.
Recipe: Mix 2 tablespoons each of ground oats and aloe vera with 2 teaspoons of brown sugar and 1 teaspoon of lemon juice until you have a smooth paste. Gently massage onto damp skin. Rinse off with warm water. Excellent for your face or as a smoothing body treatment.
Food: Peach
Purpose: Exfoliant
The scoop: Peaches are rich sources of skin-renewing alpha-hydroxy fruit acids, which get rid of dead cells, and vitamins A and C to nourish new ones. Peach juice helps unblock pores, fight blemishes and may even lighten age spots and minimize wrinkles. Its astringent, toning effects are especially effective for oily skin.
Recipe: For a simple skin pick-me-up, cut a slice of a juicy peach and massage the flesh on your face. Leave the juice on for 20 minutes, then rinse with warm water. Or rub the inside of the skins of a peach on your face for a few minutes at bedtime and let the juice absorb overnight.
Food: Strawberry
Purpose: Exfoliant 
The scoop: Each strawberry packs a mighty dose of exfoliating vitamin C and alpha-hydroxy acids, which help remove dirt and dead skin cells. AHAs also help reduce pore size and minimize ingrown hairs due to shaving, especially important for men. Perfect for oily skin, strawberries improve texture, minimize greasiness, and encourage a healthy, radiant complexion.
Recipe: With a fork, mash 8-9 strawberries into a paste. Add 3 tablespoons of honey; mix. (Be sure not to over blend or the mask will be runny.) Apply directly to your skin and let sit for a few minutes, then rinse off.
Story by Angela Leone. This article originally appeared in Plenty in October 2006. The story was added to in June 2009.
Cynfully Good...........

Hot Vegan and Gluten Free Artichoke Dip

Forget those unhealthy, artificial tasting, calorie and fat laden dips at the local Friday hangout.  You can make a delicious version of artichoke dip without much fuss at home. I love this recipe.....and I love little gatherings with loved ones where everyone is safe, relaxed and eating something that is actually good for them.....
Keep in mind, this dip is not exactly calorie and fat free, but the fact that it is homemade and loaded with good ingredients makes it an appetizer you can enjoy without guilt every once in awhile.
Preheat the oven to 375 degrees F.

You'll need:

Thawed frozen artichoke hearts - Trader Joe's 12-ounce bag
1 peeled garlic clove
1 tablespoon finely diced red onion
1/2 cup Vegenaise® or your favorite egg-free mayonnaise
1/2 cup plain vegan soy yogurt or sour cream
1 tablespoon vegan "Parmesan"
1 tablespoon white wine or fresh lemon juice
Pinch of sea salt
Pinch of ground pepper

Dump the thawed artichoke hearts and the peeled garlic clove into the bowl of a food processor and pulse on and off to chop rather fine. Scoop the chopped artichokes and garlic into a mixing bowl. Add in the finely diced onion (I don't bother to dice this small amount of onion in the processor). Add the Vegenaise, soy yogurt, vegan "Parm", white wine or lemon juice, sea salt and pepper. Mix together to blend well.

Spoon into a smallish baking dish or crock. Set aside.

Make your topping:

1 tablespoon of vegan butter spread (I used Earth Balance)
3 tablespoons of sliced almonds (or gluten-free breadcrumbs)

Melt the vegan buttery spread in a small skillet and add the sliced almonds. Stir to coat.

Add the buttered almonds to the top of the artichoke dip.

Bake in the center of a preheated oven for about 20 minutes, till bubbly around the edges and heated through.

Serve with Gluten-Free Crackers or thin toasted slices of these Gluten-Free Baguettes or fresh cut veggies.

Makes roughly 2 cups of dip.

From -- Gluten Free Goddess.
Cynfully Good..............

Tuesday, April 5, 2011

The Sunny Raw Kitchen: Simply Raw Soups

The Sunny Raw Kitchen: Simply Raw Soups For those interested in eating raw... Cynfully Good site

X-Rays For Women

I received this in an email this morning.........

Dr. Mehmet Oz had a show on the fastest growing cancer in women,
thyroid cancer.  It was a very interesting program and he mentioned that the
increase could possibly be related to the use of dental x-rays and
mammograms.  He demonstrated that on the apron the dentist puts on you for
your dental x-rays there is a little flap that can be lifted up and wrapped
around your neck.  Many dentists don't bother to use it.  Also, there is
something called a "thyroid guard" for use during mammograms.  By
coincidence, I had my yearly mammogram yesterday. I felt a little silly, but
I asked about the guard and sure enough, the technician had one in a drawer.
I asked why it wasn't routinely used. Answer: "I don't know.  You have to
ask for it." Well, if I hadn't seen the show, how would I have known to ask?

Ladies.... speak up! Gentlemen...... encourage the women in your life to speak up.

Please share this

Monday, April 4, 2011

Easy Vegan Stuffed Pockets

The topping is King Arthur Flour Everything Bread & Bagel Topping – a blend of poppy and sesame seeds, dried onion, garlic and salt. It’s a little bit on the salty side with the topping. So I tried the dough with and without the salt and it works either way if you’re looking to cut down on the sodium.
Super Easy DIY Pockets
Makes 2 pockets
1/2 cup flour
1 tablespoon cornmeal
1 tablespoon olive oil
1 teaspoon baking powder
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup water
Large pinch of bread topping
Can be anything from
  • pizza sauce, seitan sausage and vegan cheese
  • curry veggies
  • sautéed spinach and mushrooms and vegan cheese
Preheat the oven to 375 degrees.
Combine all of the crust ingredients, except the water and bread topping, in a bowl and mix until it looks like coarse meal. Add a little bit of water at a time, mixing until the dough comes together in a ball (I added less than a 1/4 cup of water).
Sprinkle a bit of cornmeal on the work surface and rolling pin so the dough doesn’t stick. Divide the dough in half and roll it out into a thin circle. The thinness should be based on what you’re planning to fill it with. For the pizza filling, it can be fairly thin; for something like the curry where it’s a bit more chunky, it should be thicker otherwise you start to get holes poking through.
Place the filling on one side, leaving about an 1/2 inch edge, do not over stuff. Carefully bring the other side over the top and press along the edges to seal. Repeat with the other dough half.
Place the pockets on a well-oiled baking sheet and brush the tops with olive oil. Sprinkle with the bread topping. Bake for about 20 minutes until the top and edges are lightly browned and warmed through.


YUMMY!! And of course, Cynfully Good......

Saturday, April 2, 2011

Polenta Mini Pizzas

Perhaps if I had eaten these, instead of joining my dad in his post-radiation-treatment Domino's Pizza craving, I wouldn't feel so awful today! What were we thinking?  Domino's = Garbage = YUCK!!
It's all about Dad right now but next time he wants pizza, I am making him these!!

Polenta Mini Pizzas with Mushrooms & Olives
4 -6 mini pizzas

NOTE: Mushrooms & olives just happen to be my favorite pizza toppings, so if yours differ, by all means, use  whatever toppings you enjoy!

1/2 18 oz. tube prepared polenta
10-12 small black olives, sliced
5-6 small white button mushrooms, sliced
1 c shredded low-fat mozzarella cheese (vegans use shredded soy, almond or rice "cheese"-Galaxy brand is great and melts really well)
1 T olive oil
Salt & pepper

"Pizza" sauce
4 oz. tomato sauce
1 t dried oregano
1/2 t dried basil
1/4 t dried rosemary
1/2 t minced garlic
1/8 t salt
1/4 t ground black pepper
(Note: if you're really in a pinch, 4-6 oz. of prepared pasta or pizza sauce will work just as well!)

Prepare the "pizza sauce" by combining all ingredients in a small saucepan and cooking over medium low heat until heated through (about 4-5 minutes).  Remove from heat & set aside.

Cut the polenta into 1/2" thick slices.  Season both sides of each slice very lightly with salt & pepper and set aside.  Heat a large skillet over medium heat and add the olive oil.  When oil is heated through, arrange the polenta slices in the skillet and pan-fry for about 3 minutes on each side, or until slightly golden brown & crispy to the touch.

Remove the polenta from the skillet and place on a paper towel-lined plate to drain the excess oil.  Add about a teaspoon of sauce to each polenta slice, top with a teaspoon or so of shredded cheese, then add the olives & mushrooms.  Return the mini pizzas to the skillet and cover, cooking for another 2-3 minutes, or until the cheese has melted.  Garnish with fresh chopped basil, serve with a nice salad, and enjoy!


Now don't these sound Cynfully Good......