Category Archives: Make Your Body Happy!
By John Schlimm| April 30, 2012
Homemade veggie burgers and grilled sandwiches are often found at barbecues, but it’s time for another classic comfort food to step up and earn its grill stripes.
Classic mix-and-match veggies from the local farmers’ market or your own backyard garden, a few iconic herbs, and even a meatless hot “wing” option help turn up the heat on family pizza night and tailgating chow-downs.
Makes 1 pizza Read the rest of this entry
Making kale chips could not be easier. For those of us who really love that salty crunch now and again… and again, they are a great alternative to regular high fat, high calorie chips…and mighty tasty! And very inexpensive!! So easy and fast to make. Here you go:
One bunch of kale
EVOO (a Rachael Ray term for Extra Virgin Olive Oil)
Pre-heat your oven to 350 degrees.
Tear kale into approximately 2 inch pieces.
Drizzle EVOO over kale and lightly salt.
Put prepared kale onto a baking sheet.
Bake for 8-10 minutes.
That’s it! Could not be easier. And oh, so tasty and very healthy. Even your kids will love them. What better way to get those leafy green veggies into your diet?
Article – EveryDayPantry.com
Picture – EveryDayPantry.com
For the vegetables
2 spring onions, cleaned and sliced 4-5 tablespoons extra virgin olive oil 450-500 g fresh asparagus, cleaned and chopped freshly ground black pepper, to taste filtered water around 70 g vegan ham, chopped
For the muffin batter
200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole sea salt 2 teaspoons cornstarch 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried chives 1 teaspoon dried marjoram 2 tablespoons nutritional yeast (flakes) 80 ml extra virgin olive oil 200-250 ml oat milk, unsweetend and unflavoured
Makes around 10 muffins. Read the rest of this entry
Wow, this is fabulous! Relatively quick, very easy, and no cooking required as it’s all raw. A fabulously refreshing dish for a warm day, yet the cayenne makes it warming for a cool night too (so versatile!) You could possibly heat it up if you wanted a cooked dish, but I haven’t tried that to know how it goes.
You’ll need a vegetable spiraliser to make the zucchini ‘spaghetti’. I bought mine from King of Knives, check it out here. It’s really easy and fun to use, I can tell my salads are going to look pretty funky from now on
On to the recipe… this will make ALOT! I halved the recipe for two of us, and only used maybe just over half the amount of zucchini spaghetti, and there’s a little bit of sauce left too. If you don’t like much heat, you might want to halve the cayenne pepper also, though we quite liked it. Smaller portions would make a great entree, but it works just as well as a main meal, which is how we had it tonight. Certainly something different!
- 1 (16 ounce) package lasagna noodles
- 1 pound fresh mushrooms, sliced
- 3/4 cup chopped green bell pepper
- 3/4 cup chopped onion
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 (26 ounce) jars pasta sauce
- 1 teaspoon dried basil
- 1 (15 ounce) container part-skim ricotta cheese
- 4 cups shredded mozzarella cheese
- 2 eggs
- 1/2 cup grated Parmesan cheese
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
- In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, and eggs.
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
(Original Recipe Yield12 servings)
Article – AllRecipes.com
Picture – AllRecipes.com