Tuesday, June 28, 2011
Spicy, VEGAN, Gluten-Free, Soy-Free, Low-Fat Veggie Burgers.
That DON'T taste like cardboard!
Just in time for your Independence Day Celebration Barbeque!!
Spicy, Vegan Veggie Burgers
The most Cynfully Good thing I have discovered in a loooong time!
Monday, June 27, 2011
Most of the time I post delicious, vegan or vegetarian recipes on this site. But Cynfully Good is for anything I find that supports a clean, healthy, cruelty-free lifestyle and will make me beautiful: inside and out. When I do discover something, I have to share it!
That being said, I found this wonderful article posted by Frank Lipman, MD. Read more about him, here:
Eleven Eleven Wellness Center.
Any way, back to the skin care.
The title Dr. Lipman's article attracted me immediately:
9 Pure and Cheap Skin Care Products.
Sounds good to me! I don't know about you, but I am obsessed with skin care. But I wasn't always. I took my youthful glow for granted and punished with sun exposure, cigarette smoking, too much makeup! In my thirties, I started getting serious about reversing all that damage and spent hundreds of dollars on products, without blinking an eye. Now that I am older and funds are limited; I need good skin care that doesn't cost a fortune. I also want it to be free from chemicals, made with certified organic ingredients, and if at all possible, cruelty-free. No testing on animals and definitely no animal products in my jar of face cream!
Our skin tells a story. It reveals how well we do or don't take care of ourselves. If we neglect it, our skin will make us look older than our actual years. I am always amazed at how many women pile on the makeup, yet neglect the canvas on which they apply all that paint. You can cover up the neglect and abuse for awhile but eventually it will begin to show. This is why good skin care is CRUCIAL. It is never too late to start pampering your skin. And the best way is with pure, natural products.
So, here the list from the article I read this morning:
9 Pure and Cheap Skin Care Products
These are products that you can purchase on-line, at your local health-food store and at some larger department stores.
My personal favorite line of skin care and cosmetics is:
Josie Maran Cosmetics.
Her products are budget-friendly and the ingredients so pure, you can actually eat them. Talk about feeding your face! What I really love about her products is that the majority of them are cruelty-free.
If you are conscious about using genuine, cruelty-free skin care and cosmetics, look for this icon on bottles, tubes and jars:
And don't forget to protect your face with sunscreen- winter, spring, summer, fall!
You need to know one VERY important thing. No matter how much or how little you spend on your skin care products; no amount of sunscreen, face cream or makeup is going to make a bit of difference if you don't care for your skin from the inside out.
There is no such thing as a miracle cream!
It can only enhance and preserve what you already have.
Feed your skin daily with good, healthy food:
Lots of fresh fruit and vegetables
Healthy oils and fats-- olive oil, nuts and seeds, avocados
Water! Water! Water!
Stay away from junk food.
Avoid processed, pre-packaged foods as much as possible.
If you drink alcohol, make sure you hydrate continuously. Alternate: one drink, one water. This method will prevent your skin from feeling like an old catcher's mitt the next morning. (Also helps prevent hang-overs.)
Get a good night's sleep (and wash your face EVERY single night, no matter what)
And DON'T SMOKE!
When you feed your body, mind and spirit with nourishing food- that inner glow and radiance will shine on your face for all the world to see.
And that, my friends, is Cynfully Good.......
Thursday, June 23, 2011
Here is quick and delicious pasta recipe that everyone will love. It's tasty, healthy, and not an animal product in sight. Fancy enough to serve to guests with a large tossed salad and warm, crusty whole grain bread.
This recipe calls for a lot of cayenne pepper: a whole teaspoon. If you want to use less, go right ahead. It all depends on how spicy you like your food. I would start with less and add more gradually. Or omit it and add a dash of red pepper flakes or freshly ground black pepper instead. Your choice.
Sun Dried Tomato and Basil Pasta
4 tablespoons dried basil, minced
1 tablespoon olive oil
3 ounces sun-dried tomatoes (not the ones packed in oil)
1/8 cup olive oil
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced
2 cups baby spinach leaves
1/2 teaspoon salt
1 teaspoon cayenne pepper ( use less if desired)
16 ounces whole wheat bow tie pasta
|In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.|
|Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente. During the last two minutes of cooking, toss the baby spinach leave right into the pot with the pasta. Drain well.|
|In a large mixing bowl, toss pasta and sauce until the pasta is well coated.|
This dish is so versatile; you really toss in anything you want: black olives, steamed artichoke hearts, chopped broccoli instead of the spinach.........
You can serve this dish hot or as a cold pasta salad. It will be delicious either way.
Tuesday, June 21, 2011
These delicious candy bars are Fair Trade certified organic so you can enjoy them without compromising your values.
My fave: Dark Angell, sophisticated and perfectly balanced. A refined combination of luxurious organic dark chocolate, wrapped around a smooth cocoa center with organic almonds for crunch. And of course, vegan!
Read all about Angell Bars and where to get 'em!
Delicious, wholesome, certified organic chocolate bars. Can anything be more Cynfully Good?
Wednesday, June 15, 2011
Another gem from Yummly.com! I love those guys!
Vegan Cream of Cauliflower Soup
Tuesday, June 14, 2011
If you are tired of the same old pasta, here is something completely different and totally amazing: : Linguini with Roasted Beets, Tarragon and Caraway.
I don't think I could prepare this dish for my stubborn Italian family. They believe pasta should only be served with meat-flavored tomato sauce, freshly grated cheese, and sides dishes of meatballs and sausage. How I manage to survive as a Vegan surrounded by a bunch of lamb-shank sucking carnivores,
I will never know. Let's just say the fact that I don't participate in the meat-eating festivities makes family dinners very interesting.
Reserve this recipe for your adventurous, open-minded friends. They will love it!
The linguini adopts the gorgeous color of the delicate beets in this recipe so the presentation of this dish alone is breath-taking. You won't need sauce or cheese with this meal. It is wonderfully flavored with caraway and tarragon. Tarragon might not be a very common herb in your kitchen but I highly recommend it. It is commonly used in French cooking and is usually added to chicken, lasagna, fish and egg dishes. Tarragon is one of the main components of Bearnaise sauce. But it doesn't end there. You can use tarragon to flavor sauces, salad dressings, potatoes, pasta with fresh vegetables. Add lightly bruised sprigs of tarragon to vinegar and let it steep. Store your Tarragon Vinegar in unique glass bottles and give them away as gifts.
Linguini with Roasted Beets, Tarragon and Caraway
- 6 medium red beet roots – washed and trimmed
- ½ cup California Olive Ranch extra virgin olive oil
- 1 ½ tsp. caraway seeds
- 1 Tbsp. sea salt for the pasta water
- 1 lb. (450g) linguini
- 4 large garlic cloves – skinned and minced
- 2 Tbsp. balsamic vinegar
- ½ cup reserved pasta cooking water
- ¼ cup coarsely chopped fresh tarragon
- ¾ tsp. sea salt or to taste
- Freshly ground black pepper to taste
- Tarragon sprigs as garnish
- Extra virgin olive oil for drizzling
Peel the beets with the back of a knife. Using a mandoline, cut the beets in 1/16-inch julienne slices. (If you don’t have a mandoline, slice the beets crosswise in 1/8-inch slices and then cut them in julienned strips.) Transfer to a bowl and set aside. (Chef’s note: The beets can be prepared up to this point and refrigerated in an airtight container for up to 2 days.)
Heat a large, non-stick heavy-bottomed skillet over high heat. Add the oil, caraway seeds and beets. Sauté for 10 to 12 minutes until the beets have caramelized, tossing from time to time (the beet slices will lose their moisture, shrink by half and look very dark around the edges). Remove from heat and set skillet aside.
Bring 6 quarts of water to a boil. When the water is boiling, add the salt and the pasta. Cook pasta until al dente. Drain well.
While the pasta is draining, return skillet to the stove and heat over high heat. When the beets begin to sizzle, add the garlic and vinegar. Sauté for 1 minute only, until the vinegar has completely evaporated and glazed the beet slices. Add the pasta, reserved pasta cooking water, fresh tarragon, salt and pepper. Turn off the heat and toss until the pasta is well coated with the sauce.
Spoon pasta in bowls. Garnish with tarragon sprig, drizzle with a little olive oil and serve immediately.
Deliciously different and Cynfully Good............
Friday, June 10, 2011
Sounds so good doesn't it?
This recipe calls for real butter in which to saute the fresh ginger, but for those Vegans in the bunch, substitute the butter with Earth Balance Vegan Buttery Sticks.
To sweeten this dish, use what you feel most comfortable with. You might not want any sweetener at all. If you do, try raw granulated sugar, agave, or, if you are not on a strictly plant based diet: honey. I always sweeten my oatmeal with a drizzle of organic maple syrup.
Oatmeal with Ginger, Coconut Milk and Lime Recipe
Thursday, June 9, 2011
So, you want to be healthy and part of your plan is a plant-based diet. I have good news. It doesn't mean you have to sacrifice everything. In fact, you don't have to sacrifice anything.
OK, maybe just artery-clogging, fat-riddled, hormone injected meat and a few other cholesterol-laden, mucous-producing, ultra-fattening animal products like milk, cheese, and butter.
I will not apologize for being so blunt. If you continue to look at meat and other animal products the same way I do, the less and less you will crave them or want put them into your precious body.
But let's be honest, here. Sometimes, you really want something you can sink your teeth into. How much brown rice and steamed veggies can one eat? You want something quick, easy and satisfying. Perhaps you desire a sandwich; grilled to perfection and oozing with melted cheese.
Well......here you go! I have a recipe here for a Philly Cheese Panini! This is heaven between two slices of Multi-grain bread! And not an animal product in sight!
It's made with Field Roast Spicy Chipotle "sausage" and Diaya Cheddar Cheese, roasted peppers, piled high on multi-grain bread and grilled. No one will ever guess this is 100% VEGAN!!
Vegan Philly Cheese Paninimakes one sandwich
1 Field Roast Spicy Chipotle Sausage, thinly sliced
1/2 cup Daiya Cheddar Cheese
1/4 cup roasted peppers and /or onions
2 slices of thick-cut sandwich bread – brushed with olive oil on both sides (I like a hearty multigrain bread)
optional: spices for a pepper/onion saute
1. First I roast my veggies and prep my sausage by thinly slicing.
2. Then I arrange all my ingredients – open faced on bread and place under broiler in oven for 3 minutes.
3. Then I fold sandwich together and panini press for another 3 minutes.
Recipe from blogs.babble.com
Wednesday, June 8, 2011
'Tis the season to........ PLANT A VEGETABLE GARDEN!!
Don't have a big patch of land to plant your favorite vegetables? How about growing them in containers?
There is nothing as exciting, fun or healing as planting a garden. If you have limited space, don't have the time or energy to maintain a large garden, or prefer to keep things simple, a container vegetable garden is perfect!
In this article from sunset.com, you will learn everything you need to know about planting and caring for your very own container gardens. They have also included a few delicious, healthy recipes to make with the vegetables you grow!
You can read this article today and get started on your garden tonight!
Container Vegetable Gardens
Homegrown Vegetables. No muss, fuss, or acres of land required. This is Cynfully Good......
Tuesday, June 7, 2011
The hot weather has arrived! After being cooped up indoors after such a long, cold, snowy winter, the last thing I want to do is turn on the oven. I want to cook and eat outside!
Fire up the grill and cook up some healthy, delicious veggies: eggplant, peppers, mushrooms, asparagus! It's easier than you think. Serve with brown rice or quinoa. Or put your favorite veggie burgers or tempeh on the BBQ grill, too. I love grilled tofu or tempeh. Cut into cubes, brush with tamari sauce, and thread through skewers alternating with fresh pineapple chunks or cherry tomatoes. So good and so easy!
2 Tablespoons olive oil
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh oregano
2 Tablespoons fresh chopped basil
1 Tablespoon balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cloves garlic, minced
1 red onion, cut into wedges
18 spears fresh asparagus, trimmed
12 crimini mushrooms, stems removed
1 lb eggplant sliced into 1/4 inch rounds
1 red bell pepper, cut into wedges
1 yellow bell pepper, cut into wedges
In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally.
Preheat the grill for high heat.
Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.
Delicious.Healthy and Cynfully Good.
Recipe from yummly.com
Wednesday, June 1, 2011
Now this meal is a feast! Organic Vegetable Enchiladas: whole wheat tortillas stuffed with fresh roasted veggies, black beans and cheese-- covered with home made red sauce. This is a dish good enough to serve to guests, along with a big tossed green salad. For a real Mexican feel, mix up some Margaritas or a big pitcher of Sangria.
If you are a Vegan, no worries. Just substitute the cheeses with your favorite alternatives. You can also cut back on the amount of cheese in this recipe, if desired. It will still be just as good.
If you are looking to introduce family and friends to meatless eating- this is the dish to serve.
This recipe from Organic Soul yields 10 servings so it's perfect for a crowd. Enjoy!
- 2 cans of organic diced tomatoes (15 oz each)
- 1 can of tomato paste (6oz)
- ½ organic onion, diced
- ½ teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cloves
- 1 tablespoon finely chopped fresh oregano
- 1 cup water
- 1 tablespoon garlic, minced
- In a 9X13 pan add the diced zucchini, sliced mushrooms, and diced onion. Put them on the top shelf of the oven with the broiler on to let them roast. Leave the door slightly open so steam can get out. This should take about 10-15 minutes; you will need to stir the pan about every 5 minutes. Be careful not to let anything burn.
- In a large pot over medium-low heat on the stove add the black beans, garlic, stock, grated carrots, roasted vegetables, parsley, and cumin. Let the mixture come to a simmer while stirring occasionally it will take about a half hour to reduce down to a clumpy mixture. Add the grated mozzarella cheese, season with salt and pepper then set aside.
- While the vegetable mixture is simmering, work on the red sauce. In a medium sized sauce pan over medium heat, sauté the onion and garlic in a little drizzle of oil. Next add the tomatoes, tomato paste, water, oregano, cumin, chili powder, salt, and cloves. Cover and bring to a simmer. Allow the mixture to cook for at least 30 minutes.
- Now take a 9X13 pan and pour about half of the red sauce into the pan and spread it around until it is evenly coating the bottom. Take a tortilla and fill it with ¾ cup of the vegetable fillings, some cheese, and about 1-2 tablespoons of sauce. Then roll it into a burrito shape and place it in the pan seam side down. Do this with all 10 tortillas and line them up in the pan so they all fit in one level. You may need to scrunch them to get them all to fit. Pour the remaining sauce all over the tortillas make sure each one is covered fully in sauce. Sprinkle the parmesan cheese or your favorite cheese on top and cover the pan with foil.
- Bake the enchiladas at 325 degrees for 45 minutes. Remove from the oven, uncover and let cool for 5 minutes before serving.