Tag Archives: healthy recipes

Do You ♥ MRS. Dash BUT Want Organic?

mrs dash cropped

I have been using Mrs. Dash Original Seasoning Blend for many years, including adding this blend to numerous recipes in my:

Groovy Green Kitchen cookbooks,

Weeknight Veggie Slow Cooker (Volume 1) 

and  

Simply, Super, Supper Soups (Volume 2) 

It is a versatile, basic seasoning blend that worked well in a number or recipes.

Unfortunately, it is NOT organic and for me, that was definitely a negative, when it came to using Mrs. Dash.

I have been looking for a GOOD alternative that was ORGANIC for a long time and recently I finally found it! 🙂

Splendor Garden

is a herb and spice company based in Saskatchewan, Canada where I also grew up!

Stop by their site to check out all their certified organic herbs and spices and other fine culinary products. Also, where to buy in your area or online, see the store location and contact pages.  

I  just ♥ browsing their site!

So many culinary goodies to choose from and ones that I can REALLY feel good about using too. 😉

And, as far as a perfect ORGANIC substitute for Mrs. Dash Original Seasoning Blend, I like:

Garlic Herb Seasoning BagGarlic Herb Seasoning

 Splendor Garden Garlic Herb Seasoning SF (salt free)

It is VERY similar to Mrs. Dash in flavor, color and texture and best of all, all organic ingredients!

Can you tell I’m pumped about finding out about this company? 😉 I really am!

I’ve also tried and enjoyed their: Vegetable Seasoning, All Purpose Seasoning SF and Lemon Pepper Seasoning, so far.

Lemon Pepper BagLemon Pepper Seasoning

Loved them all too, especially the Lemon Pepper Seasoning.

It has a nice “zing” to it and adds a fresh, slightly citrus note to all kinds of savory recipes. 

I recently tried the Lemon Pepper Seasoning in my Tangy Barley Buttermilk Soup recipe and it worked great!

BARLEY BUTTERMILK GGK 2

This easy, oh-so-satisfying soup recipe is featured in the:

GGK II cover (front )

The Groovy Green Kitchen: Simply, Super, Supper Soups,

my new soup cookbook and also in this previous recipe post.

I added some to the soup when it was cooking and also a sprinkle over each serving to add color, just before serving.

Yummy, tummy-satisfying good! 🙂

Happy (ORGANIC and HEALTHY) Cooking! 

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Product Review: ShaSha Co. Organic Buckwheat Snack (Cocoa and Vanilla) :-)

ShaSha Organic Cocoa/Vanilla Buckwheat Snacks, 6oz (170g)

I’m always on the look-out for new snack ideas that are tasty, filling, preferably all organic and with a good or better than average ingredient/nutritional list. Happily, I found a new snack item recently that fits all that criteria. 🙂

ShaSha Co. Organic Buckwheat Snack(s) are crunchy, not too sweet, filling and have a nice cocoa kick to them too. And the ingredient list is ALL organic, I ♥ that.

I‘m trying to buy organic EVERYTHING these days, 😉 but when it comes to snack items, an all organic ingredient list can be hard to find. 

Here’s the nutritional info:

I love that organic buckwheat groats are the main ingredient.

Buckwheat is a very healthy food, you can read more about it here, and at many other sites online.

These snacks are also gluten free and IMO, reasonably priced at Amazon for less than $6. for a 170G bag. Considering the organic ingredients, not a bad price at all. 

I’m going to give some of the other flavors in this snack line a try too. I’ve previously enjoyed the ShaSha Co. Organic Spelt Lemon Snap cookies many times, and they definitely did not disappoint with these snacks either! 😉

Stop by the ShaSha Co. website (they are Canadian!!!) to read about all their other products and many positive initiatives too. 🙂

Happy Snacking, Weekend and Week Ahead! 

PS: If you have any fav organic and/or healthy snack suggestions to try (sweet or salty) please DO share! 

Raw Kale & Radish Pesto with Zucchini Noodles

Are you a fan of KALE?

Can’t say that I have been to date, 😉 in spite of liking almost every other kind of veggie there is!

But this post over at Girl Eats Greens grabbed my attention today, as I browsed the WP Reader.

Looks so yummy and healthy too. 🙂

Happy Eating and Week! G

Girl Eats Greens

One of my favorite things about spring turning into summer is all the deliciousness that continues to show up at my local farmer’s market. While I don’t buy all my groceries there, I do spend time every Sunday walking along with my pup and seeing what’s new to the market. What I’ve seen a lot lately? Fiddleheads. I have no idea what to do with them. But I’m dying to try them. I also stumbled upon a bunch of bright red radishes.

Raw Kale Radish Pesto with Zucchini Noodles Vegan Vegetarian Gluten Free Girl Eats Greens_0011

Growing up, I was never a fan of radishes, I thought they were too bitter. But as I’m getting older I think a lot of it had to do with the preparation of the radishes. As in, there wasn’t any. I was handed a whole radish to pop into dill dip. Radishes can have a pretty strong flavor – but if you break them down, thinly slice or…

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Groovy Green Kitchen UPDATES, Now Available :-)

GGK II cover (front )

The_Groovy_Green_Kit_Cover_for_Kindle

The Groovy Green Kitchen I: Weeknight Veggie Slow Cooker

The Groovy Green Kitchen II: Simply, Super, Supper Soups

I have updated the photos in both of my: Groovy Green Kitchen cookbooks (Kindle versions) and free updates are now available from Amazon.

Amazon.com has kindly informed me that they will be sending out notices to customers who purchased one or both of these eBooks previously, re: the update. But in case you don’t hear from them, you can also contact Amazon to get the free updates.

I was having issues with the photos in both of these eBooks, when zoomed in particular. They are now looking much better and I think have added to the overall presentation quite a bit.

I have less than an optimal set-up for kitchen photos at present, but with some photo editing that I did and some help from the talented: Lissa at Postcards from the Rain (thanks again Lissa!), they are now good to go.

I also suggested to Amazon that white borders on the zoomed version of photos (instead of the ugly brown they had previously) would look a lot better. They sent in my suggestion for consideration and woohoo, they have now made that change! 🙂

I am also looking for more reviewers for both of these cookbooks.

If you like to cook and would be interested in giving one or both of these eBooks a “test drive” send me an email at:

veggiecook  @myway  .com (spaces removed), type REVIEWER in subject line

and we can go from there.  

Have a wonderful week and Happy Cooking! 🙂

Cookbook Countdown! ;-)

I’m type, type, typing…. away!!!

cover crop

I’ve made the end of February, my deadline for finishing my newest cookbook (print and Kindle/eBook versions):

The Groovy Green Kitchen II: Simply, Super, Supper Soups

I think I can still reach my time goal; I am on the home stretch. 😉

I don’t know why this particular book project has taken me sooooo long to complete.

But right now, I’m just focused on the fact that it IS almost complete and that’s a good thing! 🙂

In the meantime, I am having a free Kindle promo this weekend for my other GGK cookbook:

GGK COVER WITH MY PHOTO-FRONT COVER ONLY

The Groovy Green Kitchen I: Weeknight Veggie Slow Cooker

It will be available as a free Kindle/eBook download, all this weekend (Feb. 20-22) at:

Amazon.com, .ca, UK….

♥♥♥

And here’s a sample soup recipe from the GGK II:

Southern Nights Slow Cooker Veggie and Sausage Gumbo…

….to get your taste-buds ready for the full collection. 😉

In addition to lots of great soups in this new book/eBook, there’s a variety of side dishes to go along with them. 

Wish me luck for finishing “on time” and happy weekend, G 

On the Menu Tonight: Moroccan Vegetable Stew with Fragrant Orange Basmati Rice

Moroccan stew edit 3

Moroccan Vegetable Stew with Fragrant Orange Basmati Rice

This is a popular recipe from my cookbook:

The Groovy Green Kitchen: Weeknight Veggie Slow Cooker

Click here for the full recipe.

What are you making for dinner tonight? 😉

Happy Cooking and Weekend! 

I’m Baaack….and Some Pizza Too! ;-)

Homemade Zucchini, Onion and Artichoke Pizza

Well, I’m finally back online with a new computer and Windows 8 (fun, fun!!!) to learn. Why do they have to change these programs so much every time there’s an new edition? Makes no sense. 😦

Now I know first-hand why so many people are complaining about Windows 8.

Anyone else learning Windows 8 right now? If you have any quick tips to share, PLEASE DO!

Even simple things like minimizing a page etc…have changed. And I can’t figure out how to copy my photos from a USB drive, into the Photo app. on the start page.

I also have a gazillion emails and other things to catch up with.

But, I’ll get there, chipping away at the to-do pile, day by day.

I have missed blogging SO much!

  I hope to get around to visit all my fav blogs by this weekend. I read a LOT of blogs so it might take a while. 😉

In the meantime, hope you enjoy this pizza crust recipe from my first cookbook: Not Just for Vegetarians. (see recipe below)

So easy to make and another thing I’m making ‘from scratch’ more and more these days.

What is your favorite pizza and do you make homemade too?

Happy Week and Happy Cooking! 🙂

***

Homemade pizza is so much better than commercial and for so many reasons.

Obviously, not as expensive. Ingredients not questionable (many commercial crusts contain lard) and of course the varieties you can have fun making are endless. Healthier choices made easy for a ‘fast food’ that has stood the test of time. Pizza will be around forever I think. I certainly hope so. Enjoy!!!!

This dough recipe makes enough for 2- (14″-15″) regular crusts OR 3- (12″-13″) thin crusts (my preference).

 

HOMEMADE PIZZA DOUGH

Pizza dough doesn’t have to be complicated to make. This way, you can be sure what you are eating; many commercial pizza crusts contain lard. This one is from my brother Wendell’s collection of recipes and it is one of the best I’ve ever made or tasted. 

1 C. lukewarm (not hot) water

1 T. raw sugar or honey

2 T. dry Traditional yeast

¼ C. olive oil

½ teas. sea salt

2 ½-3 C. unbleached white flour

Optional: 1 T. mixed dried herbs of choice (oregano, thyme, savory etc…) 

In a large bowl, combine lukewarm water and sugar. Sprinkle yeast on top and stir just once. Cover and let dissolve in a warm place, about 10-15 minutes, yeast should be frothy.

Add oil and salt and then stir in just enough flour to form a soft dough. Turn onto a floured board and knead 100 times, adding more flour if required. Dough should be smooth and satiny but not dry. Note: Add dried herbs with the flour (opt.).

Grease mixing bowl and place kneaded ball of dough in it. Cover with a dampened tea towel and let rise in a warm place for 30-40 minutes or until doubled.

Preheat oven to 450 F. Grease pizza pans.  

Divide dough in half (or 3 for thin crusts), spread out on prepared pans, forming a thin crust around edges. Hint: Wet your fingers slightly to help with this step.

Top crusts with a thin layer of tomato sauce ( go easy on this, too much means a soggy crust ) and toppings of choice.

Bake for 20-25 minutes, reduce heat to 400 F after first 10 minutes, if browning too fast.

Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.

No-Bake Energy Bar Recipe

**I made another batch of these Energy Bars the other night and thought I’d share the recipe here again.**

They make a great snack or breakfast on the go!

Happy Cooking and Week to All 🙂

VEGGIES, YARNS & TAILS

 

 

With outdoor activities increasing for many of us now as the days warm up and the snow melts away,  I thought it would be a good idea to re-post this recipe for these easy to make and very yummy energy bars.

A sweet and satisfying treat!

 If you are a fan of  Eat-More or Cliff bars, you will love this recipe, a nutritious and delicious redo.

Very satisfying, one of these bars provides a lot of energy but not too filling. Vegan-friendly too.

♥♥

My apologies for the less than perfect photo. 😦  It’s the taste that counts, right? 😉

See page 2 for complete recipe.

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