Self-Healing with Miso

misosoup

I’m sick. Blah! I’ve got a cough, scratchy throat, headache, etc., etc. Not fun, but it did give me the opportunity to try something new. I didn’t feel much like cooking last night, and I put out an appeal to friends on Facebook for some ideas to help me get through this misery. A few people gave the old “hot toddy” remedy, but I wasn’t too keen on that, but my friend Rachel, suggested miso soup. I had some miso boullion in my cupboard so I decided to make some for lunch today.

I added a 1/2 cube of the miso to two cups of boiling water in a pot and then tossed in the following:

1 carrot, speed-peeled and chopped
1/4 beet grated
2 cremini mushrooms, sliced
the end of a bag of frozen edamame
1 tsp. grated fresh ginger
2 Tbsp. lemon juice
some Bragg’s herb mix
extra red chili flakes …

I had made some Gardein veggie burgers for supper last night because they were quick and easy, and to top them, I’d stir-fried 1/2 a red onion, sliced, 1 gala apple, chopped and about a cup of frozen kale, along with some herbs and freshly ground black pepper.There was some of this mixture still in the fridge, so I chucked it into the soup.

When I tasted it, it needed salt, so I ground in some pink Himalayan salt and added about a Tbsp. of Bragg’s soy sauce.

It works! ( I won’t go into detail, but I’m feeling better already!)

If you’re under the weather with a cold, or the flu, try this soup; you’ll feel better too!

Love,

Kat

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Lady Who Lunches

kimchi

 

In case you haven’t realized yet, I love food!  All my childhood memories are connected to food in some way.  I remember sneaking my aunt’s spaghetti and meatballs, cold from the fridge after my cousin and I had been out pubbing in the town of Sydney, Nova Scotia.  I recall the strawberry angel-food birthday cakes that my mom made for me (at my request) again and again.  The many breakfasts that my husband and I have shared in some hole-in-the-wall in Toronto during our early days of marriage—all come back to me at a moment’s notice, replete with their aromas, tastes and even the textures in my mouth.  Yes, I love my food!

Being vegan has in no way impinged on this great adoration.  In fact, it has only served to enhance my appreciation of everything that I put on our plates, or we select from a menu elsewhere.  I have a new respect for vegetables and fruits that I never had before.  I get palpably excited to discover new things in corners of health food stores.  Last weekend, I was over the moon to find an entire section in The Stone Store that had jar upon jar of organic herbs and spices.  I brought home a whole nutmeg to grind my own, and it gave me as much pleasure as it might to win a 100 bucks in a lottery.  I’m serious.

Lunch is something I now look forward to way more than I ever have.  I know that it will usually be based on three principles:

  • a bowl
  • a carbohydrate
  • as many veggies as I can manage to cram into the bowl

This is how I came to create this wonderful dish you see in the image above.  It started with some leftover whole wheat spaghetti, and went from there with the following organic ingredients:

kale and romaine, chopped

1 gala apple, chopped

about half a cup of a package of Tofurky Chorizo style ground ( I don’t like to use the word, “beef”)

1/2 cup frozen corn

1 Tbsp. nutritional yeast

2 spoonfuls of kim chi (optional) (because I am an admitted addict)

 

I heated the Chorizo stuff with a little E.V.O.O., added the kale/romaine to wilt a bit; tossed in the corn, dropped in the apple, stirred it all up.  I often break my pasta (don’t report me!) so my mother can manage to eat it easily, so I had short lengths to begin with, which I added to the mixture, stirred up to heat through; tossed in the nutritional yeast (just because) and then scraped it all into the bowl and plopped the kim chi on the side.

These Vegan Days are here to stay!

Coming up today, it’s leftover boiled, steamed potatoes with …???

 

 

 

The post that nearly didn’t happen: Kale and Hearty

 

skchips

So believe it or not, we have never tasted kale chips. I know, right? If anyone had mentioned that these good-for-you morsels are light and airy, but crisp and dissolve on your tongue, perhaps I would have been rushing to try them before this.

We like kale, it’s okay in salads and noodle dishes and stuff like that, but we recently discovered that just ONE serving of kale in an entire MONTH can actually reduce the chance of developing Glaucoma by 69%! That is HUGE! My husband’s parents both have, and are being treated for Glaucoma, so it is of concern to us that he might be on that path as well.

That’s not going to happen now!

I decided to finally bite the bullet and make my own kale chips. I looked up a few recipes and then came up with this one of my own:

Kat’s Kale Chips

Wash and dry a bunch of kale and then tear into bite-size pieces. (I used my salad-spinner which worked beautifully.) Toss with the following:

1 Tbsp. extra virgin olive oil
1/2 – 1 tsp. smoked paprika
1 tsp. maple syrup
sprinkling of Himalayan salt

Spread out the kale pieces on parchment-lined baking sheets and bake in a 350 degree oven for about 7 minutes or until the kale is crispy, but not burnt.

Remove from oven – they cool very quickly — and enjoy! They will keep in an air-tight container for a week, but I really don’t see the point in giving you this info because, if you’re like me, they won’t last 10 minutes!

This post almost didn’t happen because I nearly ate all the chips that were in the photo. I did manage to store some in a zip bag for my husband when he gets home from work, but he better not be late!

Being Vegan gets better every day!