Simply, Super Summer Salads!
For me when it comes to food, nothing says SUMMER like a beautiful, fresh SALAD! 
Here are some of my fav salads from the Veggie archives.
Hope you enjoy one or all of them soon.
Spinach and Mushroom Salad with Creamy Poppy Seed Dressing
(this post includes some handy tips for salad do’s and don’ts)
(a winner in one of my recipe contests! so delish)
(if you like fresh dill, try this one for sure)
Kasha and Beet Salad with Celery and Feta
(from a recent post, in case you missed it. I ♥ this salad!)
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What is your favorite summer salad/food/recipe?
If you can, do share a link.
Happy Summer, it’s almost here!
Kasha and Beet Salad with Celery and Feta
How’s this for a yummy looking salad?
After recently reading the much-talked about Wheat Belly diet book; I’ve been experimenting with cutting down on wheat in my diet.
Although I am not gluten-intolerant, there appears to be a lot of health benefits for cutting back on wheat and also all refined forms of carbohydrates. I’ve effortlessly lost 5 pounds since I started my wheat-reduction experiment, about a month ago.
But it is a transition, especially when some of my fav foods include bread, pasta, muffins… So when I found out about The Complete Gluten-Free Whole Grains Cookbook by one of my favorite cookbook authors: Judith Finlayson I was very happy!
Judith has done a great job (again) with her latest cookbook.
Not only does this beautiful cookbook provide 125 gluten-free whole grain recipes with everything from soups to desserts (and with full color photos throughout) it is also an excellent resource for anyone who is following or considering a gluten-free diet . Or like me, just attempting to cut down on foods containing wheat and gluten.
There is a detailed and very helpful section at the beginning of the book, that features listings for many popular gluten-free grains such as: quinoa, wild rice, amaranth, kasha….and many more. Including tips for cooking and storing the various grains and nutritional information.
Judith Finlayson focuses on healthier choices to wheat in our diet, not just substituting other (less than desirable) starches as is the case with too many other gluten-free cookbooks that I’ve looked at. These are healthy and delicious recipes that make transitioning from wheat and other foods containing gluten, easy and fun.
I’ve made a few recipes from this cookbook already and this salad is my fav to date.
Just yummy and so colorful too.
I’m a big fan of beets. They are a veggie that IMO don’t get enough credit/use when it comes to adding them to a variety of recipes, especially salads. You will love this salad, especially if you love beets!
Would make a great addition to a picnic, potluck or BBQ menu!
See the complete recipe on page 2.
It’s Almost Ice Cream Time Again!
Tasted a delish commercial coconut milk ice cream this past week (I’ll be reviewing that product soon) but it also got me thinking about making my own coconut milk ice cream, at home.
Here’s the review of the Hamilton Beach ice cream maker that I use, works great!
Found this excellent list of coconut milk based ice cream recipes over at the Mother Nature Network. These all sound so yummy! 
Have you tried coconut milk ice cream?
If you haven’t yet, you’re in for a treat. Every bit as rich and delicious as dairy types.
Bring on summer and ice cream, all kinds!
Brrrr…Soup Weather Has Returned!
I don’t know about where you are, but here in Interior BC it’s COLD again! 
It was down to 1C late afternoon yesterday. For here, at this time of year, that is very cold.
I’m making a lot of soups as we wait out this current weather.
This is one: Slow Cooker Red Lentil, Chickpea and Coconut Soup, that I found over at the Kitchen Treaty blog. It’s nice and hearty. Full of healthy and delish ingredients and made in the slow-cooker. Can’t get much better than that.
Click through for the full recipe and to see another photo of this soup.
My photo above is an “action shot”. Look closely, you can see the steam rising and the soup bubbling.
A few minor changes I made:
-I used 2 T. olive oil instead of butter
- 3 C. of pre-cooked chickpeas instead of canned type. Next time I’d cut back on the chickpeas, 2- 2 1/2 C. would be plenty IMO.
-I cooked soup on HIGH for 4 hours, instead of on LOW as the recipe is written.
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Hope you enjoy the recipe, stay warm and let’s hope that SPRING arrives to stay and soon!
PS: How’s your weather and what’s your favorite soup?
Mine is Veggie Beet Borscht (click through for recipe)
Slow-Cooker Granola
Yes, from the slow-cooker!
Is there anything this handy small kitchen appliance can’t do?
I am soooo loving my Hamilton Beach Slow-Cooker (click to read review for the model I have) use it all the time.
I recently made homemade (cranberry and almond) granola in it, for the first time and it turned out delish.
Easy to make, you control the ingredients, sweetness and price is so much better than store-bought granola too.
I used the Slow-Cooker Granola Recipe from: Fresh from the Vegan Slow Cooker by Robin Robertson as a guide, but any granola recipe should work fine.
After stirring the liquid and dry ingredients thoroughly, I cooked mine on HIGH for 1 hour, uncovered and an additional 1 and 3/4 hours on LOW, covered.
Another plus: the aroma while cooking…divine!
Forget those oat-filled, oh so… ho hum…packages of store-bought granola and make your own.
Just remember to stir occasionally while cooking, to keep from browning too much.
Happy Cooking!
What’s Your Favorite Smoothie?
Have been on a bit of a smoothie “kick”recently, having a different one every day for breakfast, for several days now.
It’s been another opportunity to test my new Hamilton Beach 2 Speed Hand Blender/Chopper (click to read my full review of this product) blending a variety of fruits and veggies. It did not disappoint!
Even adding chunks of carrot, large pieces of spinach…it all came out smooth, creamy and ready to drink and not having to scoop out little tiny chunks of unprocessed “hard stuff” LOL.
I feel light and energized when I mix up a healthy smoothie in the morning.
One of my fav combos so far is quite simple but delish:
-large handful of organic baby spinach
- scoop of unsweetened organic yogurt
- 1/2 of an organic red apple
-2 drops of liquid stevia
-unsweetened almond milk.
Yummm….and what a gorgeous green this drink is too!
What’s the ingredients in your fav smoothie?
Do you drink smoothies in place of a meal on a regular basis?
Happy Blending!
Easter Treats from Me and Mr. Cheddar! :<)
Mr. Cheddar and I hope you have the best Easter ever!
I think he’s a treat, just the way he is but the Bunny Ears do add a certain charm, don’t ya think?
My sweet treat is a cake recipe that always brings Spring and Easter to mind.
My fav for the best Carrot Cake I’ve ever enjoyed and a delish (not to sweet) lemony-cream cheese icing to go with it. If you think the photo looks yummy, wait til you taste it! Here’s a link to the original post and recipes.
♥♥
Happy Easter Weekend!
Another Kitchen Glass Experiment!
If you are a past, present, happy or disgruntled…. user of Pyrex or Anchor Hocking glass bake/storage ware, you might want to read this recent (positive) review/report, over at my product review blog: My Real Life Reviews for Simax Glass Bake/Storage Ware.
Suffice to say, my research and experiments with these glass products have been a real eye-opener! And not entirely in a good way.
But there is a happy ending! Don’t ya love those?
Wheat Germ Cookies from King Arthur Flour
As you can see above Gingerbread Man is weighted down big time with cookies at the moment! That didn’t last long though, these cookies disappeared fast from his ample belly!
I’m a big fan of wheat germ in all kinds of baking.
Wheat germ is a concentrated source of iron, B and E vitamins and protein. Also contains several trace minerals. Tastes great too.
What’s not to love?
I’ve made these Wheat Germ Cookies from the King Arthur flour site many times and they are consistently delish.
And oh so easy to make. The “hit” of nutmeg makes all the difference, don’t leave it out!
As with most recipes, I did a bit of personal tweaking:
-I toasted the wheat germ slightly, before using.
-Added a 1/2 C. of toasted coconut to the mix.
-I rounded the whole wheat flour to 1 C.
-Cut back on the sugar to 1/2 C.
-Made larger cookies, about 30.
All optional changes the recipe is good just as given on their site too.
Happy Baking!
More News About Power/Snack/Energy/Nutritional Bars
Here’s a recent post from my product review blog: My Real Life Reviews with some important information about questionable processing methods/ingredients used in a number of popular nutritional/snack bars. Also includes links to some homemade alternatives for making your own snack bars that are: easy to make, healthier, oh so tasty and cheaper too.
And another “eye-opener” on this topic from: Natural News
It really is worth the time and effort to make as much as you can ”from scratch” whenever possible and for so many reasons!
If you have a good recipe for a homemade snack/nutritional bar, please share a link if you can!
Happy Snacking, AND Buyer Beware!
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