15 Tiny Tweaks For An Instant Health Makeover ›

I like this article. I even agree with most of the suggestions.

I particularly agree with the idea of making a series of small, sustainable changes. (In fact, that has been a recurring idea throughout this blog.)

I also love the idea of beginning to make these changes now (rather than waiting for New Years). So many of us get that ‘back-to-school’ surge of energy, the desire to get into a routine, or revamp our old routine. It makes perfect sense to harness this energy to make a couple of positive changes now, before winter zaps it.

The backyard beans and cukes just keep coming, though the tomatoes are paused at green.

Intermarché - "Inglorious Fruits and Vegetables" ›

Amy is home for the week and the eating is good!

Lunch today: Quinoa and Black Bean Salad topped with avocado, Kale Salad with Tahini Dressing. and organic blue nacho chips with flaxseeds.

Delicious Local Bowl

Tonight’s yummy dinner was a healthy, vegan, gluten-free bowl with a high local component.

I started with a base of backyard lettuce, added organic brown rice, roasted chickpeas, steamed local broccoli and pole beans from our front yard. Next I drizzled Dragon Sauce (See archive December 22/13) and finally some Zucchini Chips that I dehydrated using a local zucchini and Gena Hamshaw’s recipe from her Choosing Raw cookbook.

See a note about her cookbook here: 

http://lisa-and-amy.tumblr.com/post/90244241402/i-ordered-a-copy-of-gena-hamshaws-choosing-raw

We can’t stomach the real cost of food ›

A young entrepreneur was selling vegetables from his family’s farm door-to-door in our neighbourhood last night. We supported him by buying some mini cucumbers.

It took just 45 minutes to make two jars of Korean-style Cucumber Quickles with sesame seeds and red pepper flakes. 

It was a whole bowl of healthy for dinner tonight; red cargo rice and black beans got topped with a stir-fry of onions, cabbage, bok choy, and red and yellow peppers (all organic and local).

The Forks Over Knives Cookbook’s ‘Chinese Brown Sauce’ was drizzled on top. The bowl was finished with a sprinkle of sesame seeds.

Here is the recipe for the Chinese Brown Sauce:

1/3 cup tamari

1/3 cup vegetable broth

1/4 cup brown rice syrup

2 t. grated ginger

2 cloves garlic, minced

2 t. cornstarch/arrowroot

Combine all of the ingredients in a small pot and cook over medium heat until thickened, about 5 minutes. Store covered for up to 1 week.

Beef's environmental costs called exceptionally high ›

Good reason to go vegan, vegetarian or at least eat less meat and dairy.

Red Quinoa Pilaf with Kale and Corn ›

This sounds so good. I find Nava Atlas’ recipes to always be dependable and delicious. Check her out at http://www.vegkitchen.com/