Tag Archives: healthy

Tomatillos!

These fruits (or are they vegetables?) were a first time buy for me. Like many, I often saw tomatillos in the produce section and passed by without a second thought. Well, today I gave it that second thought. They were on sale for $.99 cent a pound!

A stranger saw me randomly choosing some of these golf-ball shaped Earth foods and he had something to say.

“I’ve only seen 2 people buying these,” he said. “Me and you.”

I replied, “Well, that’s interesting because this is my first time!”

He was surprised and immediately began to give me cooking tips. Namely, he told me to roast them. Roast until the skins get “real black” then peel it off and add to chili.

I thanked him for the suggestion. Because I probably would have eaten it raw.

At the word raw, he made a scrunched-up face.

“Nah, dont do that,” he said. “They’re not very good that way.”

“One more thing, sir.” I thought I’d better ask an important question while in the midst of an experienced tomatillo eater. “How do you know when they’re ripe?”

His reply made us both laugh.

“They’re always ready.”

It was cool to meet that guy.

They smell like grass.

Of course, I ate some raw when I got home.

It tastes like sour citrus at first, then a grassy flavor comes through as well.

I like it. They’re a member of the nightshade family, which would explain the green tomato appearance.

I don’t make chili very often so I won’t be taking that guys suggestion. But this roasted tomatillo salsa looks tasty, yeah?

Thanks for reading.

Acorn Squash is Okay

Acorn squash is another one of those Earth Foods that scream “Fall Season!” just by their appearance 🍁 These fruits deeply resemble decorative gourds. The color is a lovely dark green with orange areas. The shape of an acorn squash is where is gets its name.

The ones I purchased sat on the table for about a week. “Ripening,” I said. In reality, I was just a bit lazy. But today was the day for these babies to get in my belly.

I stared thoughtfully at the Acorn Squash, thinking about the easiest way to prepare em for dinner.

Squash pie came to mind but as I said, I wasnt up for doing anything fancy. So, of course, I chose to roast them! But not chopped in cubes, oh no, these were getting 2-3 chops and that’s it!

And yes, they did chop easy. About 85% easier than a butternut squash (which is possibly the hardest fruit ever!). I’m thinking about keeping the seeds.

I scooped out the insides with a spoon. The seeds and guts came out so easy! One of the hollow holes turned out to be bigger than the other.

I chopped some a little further.

And then I placed on a clean, ugly, well-oiled cookie sheet.

I pricked a few holes in the green side and then roasted for about 50 minutes at 400Β°.

They came out nice! I let some Earth Balance melt on them and then I served the pretty squashes with coucous and some roasted broccoli/cauliflower. Drizzed with some brown sauce.

It was quite tasty!

Pumpkin Spice Snaps review

The word pumpkin is in the name so that qualifies these cookies as being plant-based, right? πŸ™‚

With all the pumpkin spice stuff currently available, even someone who isn’t crazy about this crave will find at least one thing to entice them into trying something pumpkin-y.

I’m one of those people! I was in Food Lion, noticing that I didn’t get anything sweet, like cookies. I’m not big on pre-packaged sugary things so I thought (selfishly) “oh well.”

(Selfishly because others in my house like sweet stuff)

But in the check out line, the shelf where they have all the seasonal impulse buys is where I saw these. Pumpkin Spice Snaps.

I thought of my Dad, he used to buy Ginger Snaps allll theeee tiiime. And they were never my favorite.

If you’re unfamiliar, Ginger Snaps are hard cookies. HARD COOKIES. They “snap” when you take a bite. They’re not advised for people with loose fillings.

Someone told me, the proper way to eat the brick-like cookies are to let them get soft in your mouth for a while before actually chewing them up. That’s weird?

So, is that what it’s like eating a Pumpkin Spice Snap?

No. They’re not that hard. Probably because of their thin/wafer-like size.

Sorry for this resolution. I tried about 50% of my best with my camera phone. πŸ™ˆ

But yes, these are hard too. Honestly.. they don’t taste that much different from Ginger Snaps.

Just like the color is a beige color, the flavor is just as exciting. Not deeply flavorful and not very spicy. Check out these ingredients:

Notice it says “less than 2%” of the spices. I imagine the flavor would be way more exciting if it had 4-5% of the spices in it. And then I wonder, what is Natural Pumpkin Flavor? It’s not actual pumpkin because it would have just listed Pumpkin.

Anyway, it’s tasty enough if you really need something sort of sweet. I enjoyed a few with a mug of unsweetened ginger tea.

A serving size is 4 cookies. I gave my son 3 cookies. He ate 2 of them.

Something tells me they’d be more addicting if they were soft-baked and frosted.

Pie Pumpkin Cutting [video]

Peace you guys πŸŽƒ

Around this time of the year, pumpkins are all over the place. They’re in patches, in just about every department of the grocery store.. I think I even saw a gun with pumpkin spice bullets. No lie. Is it getting out of control?

No way! Pumpkins (and other squash) are good for us πŸ™‚ make a meal of it and you’ll have a healthy dose of anti-oxidants to last through the week πŸŽƒ

Something else awesome about pumpkin season? We all have permission to over use this emoji πŸŽƒπŸŽƒπŸŽƒ

There’s a post coming up soon about some good fall recipes (plant-based, of course!)

To get properly ready for it, you gotta know how to cut a pumpkin. No canned stuff over here! (Well maybe a little because there was a can of organic pumpkin on sale for one dollar!) πŸŽƒ

Here’s a video I made showing how I slice a very manageable sized pie pumpkin.

And also with a bonus that no one asked for!: my thoughts on Halloween/All Hallows Eve :)πŸŽƒ enjoy ⬇⬇⬇

 

 

Adventures in Cauliflower

Cauliflower is a diverse vegetable! The best ❀️ Here are some things I recently did with a head of cauliflower:

First I had some fun with it 🌍

Then I separated the florets because I wanted this photo to look this way but also because the cauliflower is getting the roasted treatment.

After this photo I processed it a little further and added to a casserole dish with ingredients:

If you like raw food, the cauliflower food above is ready to eat!

But I had other plans so I roasted in the oven until it cooked like this:

Soooo gooooood you can eat it just like this!

Or you can make into a pasta sauce like I did :

Sorry no pics of the process but for the sauce I blended the roasted cauliflower with almond milk, coconut oil, the spices used in the baked cauliflower, and non-dairy butter. Heat the milk and melt the butter with the other ingredients before combining.

The kale was sauteed well and the mushrooms were a very special treat that only I enjoyed because no one else really eats them. But if you like mushrooms, it’s HIGHLY RECOMMENDED.

This was a fun one! Wonder what’s next on the food adventure..

Easy Light Source: Chlorophyll

If you’re visiting this page from the Easy Light Sources radio show then some of this may sound familiar. However, we all know that important information is worth repeating πŸ™‚

(Click here for more information and a break down on health benefits)

Let’s talk about chlorophyll for a moment, please. We need to bring chlorophyll back into Health conversations because this natural substance does so much to benefit the human body.

You want to talk about an Easy Light Source? Well chlorophyll is a pigment substance sort of like plasma that lives in Plants. The primary objective of chlorophyll is to absorb sunlight, if you didn’t know. Chlorophyll is also the source of color for green vegetation fruits and vegetables. okay. at this point there are literally a million things I could say on chlorophyll right now. Please look up Photosynthesis to find out how Chlorophyll provides life and sustinance to plants.
It is important to know how good it is for your body and how to consume it. To prevent an over load of information in tonight’s show, the text of this segment as well as links of information can be found in the new post on chlorophyll on EasyLightSources.org
Chlorophyll can be found in raw form just by walking outside but when it comes to consuming, the choices are varied and refined – like a package of spring mix salad at the grocery store or even further processed into a liquid supplement, like the chlorophyll my mom Sister Reda provided for us. It was in a bottle from Nature’s Sunshine.
A serving was meant to be diluted with water but drinking it straight allows you to have the full flavor, if you like it like that; it’s not sweet. If you do drink it straight, make sure you still follow it down with a cup of water.
With leafy greens and veggies like green peppers, zucchini, okra, and others.. the naturally occurring hydration of water directly accompanies the chlorophyll found in whole, fresh foods.
Whatever your problem, Earth foods have inside of them the vitamins and minerals that fit within our body so perfectly. If you would like to incorporate some green Earth Foods into your diet, the Easy Light Sources Food Guide is a resource that makes it easy for you the food guide information on 18 fruits and vegetables including the green food cucumbers, asparagus, and avocados. The food guide is available at EasyLightSources.org/shop. BUY ONE TODAY πŸ™‚