When I prepare meals, I try to focus on the health benefits of each meal. I never compromise taste. I include as many therapeutic delicious tasting dishes as I can. For me, a meal tastes especially good when I feel energetic after the meal! This is one of the best compliments my guests will often give me - when they tell me how good they feel after the meal, as well as how much they enjoyed it.
Fermented foods are so valuable for their enzymes for digestion. I try to include them whenever it would be complimentary with the rest of the meal. For instance, Miso is a fermented food and I will include Miso in a salad dressing or put it into a soup wherever I can. (never boil Miso or it will destroy its valuable healthy properties of replenishing the intestinal flora. (friendly bacteria in the intestines)
For instance, sometimes I will make a Tempeh Reuben Sandwich with generous amounts of sauerkraut. I prepare my own simple Kim Chee by putting vegetables in the food processor. Carrots, celery, beets, green/red cabbage sea vegetables (arame or hizike), etc. I will either use a fermentation starter and/or add celtic salt, cayenne and sometimes a tiny squeeze of lemon juice. I put this in a large Mason jar with a tight lid and set it out without refrigeration for about a week before putting in the refrigerator. The recipe never comes out the same because I am not using a recipe. I am merely using the vegetables I have on hand in the refrigerator.
Below is a couple of samplings of dishes I recently made for our simple lunch. Simple for me, means the recipes take only a few minutes to prepare! The description of dishes is also below.
The top picture wooden plate is made up of Kim Chee, Spicy Beet Borscht & Cashew Sour Cream, Coleslaw, Potato Salad and Tempeh Bacon with Vegetables (Lettuce/Carrots) Wrap and garnished with olives.
The bottom wooden plate is made up of Coleslaw, olives/Avocado, Jerusalem Artichokes with Sun-dried Tomatoes, basil and capers. and Spicy Beet Borsch/Cashew Sour Cream. Many of the recipes can be found in my book, Vegan Bite By Bite.
When I prepare menu meals for my husband and myself I'm keeping in mind the calcium foods and foods high in iron, etc. I am not concerned with getting enough protein because I know that as long as we are eating whole grains, legumes (beans & lentils, etc.) seeds, nuts, fruits and vegetables we are getting plenty of protein, as long as we eat enough calories for our body.
Fermented foods are so valuable for their enzymes for digestion. I try to include them whenever it would be complimentary with the rest of the meal. For instance, Miso is a fermented food and I will include Miso in a salad dressing or put it into a soup wherever I can. (never boil Miso or it will destroy its valuable healthy properties of replenishing the intestinal flora. (friendly bacteria in the intestines)
For instance, sometimes I will make a Tempeh Reuben Sandwich with generous amounts of sauerkraut. I prepare my own simple Kim Chee by putting vegetables in the food processor. Carrots, celery, beets, green/red cabbage sea vegetables (arame or hizike), etc. I will either use a fermentation starter and/or add celtic salt, cayenne and sometimes a tiny squeeze of lemon juice. I put this in a large Mason jar with a tight lid and set it out without refrigeration for about a week before putting in the refrigerator. The recipe never comes out the same because I am not using a recipe. I am merely using the vegetables I have on hand in the refrigerator.
Below is a couple of samplings of dishes I recently made for our simple lunch. Simple for me, means the recipes take only a few minutes to prepare! The description of dishes is also below.
The top picture wooden plate is made up of Kim Chee, Spicy Beet Borscht & Cashew Sour Cream, Coleslaw, Potato Salad and Tempeh Bacon with Vegetables (Lettuce/Carrots) Wrap and garnished with olives.
The bottom wooden plate is made up of Coleslaw, olives/Avocado, Jerusalem Artichokes with Sun-dried Tomatoes, basil and capers. and Spicy Beet Borsch/Cashew Sour Cream. Many of the recipes can be found in my book, Vegan Bite By Bite.
When I prepare menu meals for my husband and myself I'm keeping in mind the calcium foods and foods high in iron, etc. I am not concerned with getting enough protein because I know that as long as we are eating whole grains, legumes (beans & lentils, etc.) seeds, nuts, fruits and vegetables we are getting plenty of protein, as long as we eat enough calories for our body.
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