True Food Kitchen, coming to a location near you!

20161217_142206-truefood-kitchenWhile traveling in Atlanta, we had the pleasure of visiting a refreshingly different kind of restaurant. True Food Kitchen is dedicated to not only serving delicious and unique recipes, but their menu closely adheres to the principles of Dr. Andrew Weil’s anti-inflammatory diet. True Food Kitchen is based on the idea that food should make you feel better — not worse — and that you shouldn’t have to sacrifice taste to live a healthier lifestyle. The menu includes a variety of gluten-free, organic, vegetarian and vegan options influenced by Mediterranean, Asian, and California cuisine. The restaurant uses locally seasonal and organic whole foods whenever possible. It was nice to see a menu that is light on meat. (The meats available are “clean,” if you must have it.) Hot and cold teas, smoothies and natural juice blends are offered along with an extensive wine list, seasonal cocktails using fresh-pressed fruit and vegetable juices paired with organic spirits, plus local beers and cider.

We visited True Food Kitchen for an early afternoon brunch. From the list of teas and refreshers I chose one called “Medicine Man.” It was an iced triple-brewed black tea with cranberry, pomegranate, honey, and sea buckthorn. Very refreshing. From the extensive list of tantalizing main dishes I ordered the vegan Ancient Grains Bowl with tofu. Not really a bowl, this was more like a platter (no complaints here) and came with miso glazed sweet potato, turmeric, charred onion, snow peas, grilled Portobello, avocado and hemp seed. The portions were more than generous, and I was the last one at our table to finish eating because I did devour every delicious morsel.The prices at True Food Kitchen are moderate for upscale casual dining.

I was impressed with the cuisine and also the attention to environmentally friendly architectural detail, lighting, and décor. This truly is a green restaurant in every sense of the word. To learn more, check out their website: http://www.truefoodkitchen.com.

At the present time there are 16 True Food Kitchen’s scattered across the US, with 7 more coming soon. For my friends in the northeast, look for a new True Food Kitchen in King of Prussia, PA scheduled to open in Summer ’17, and in the Mid-Atlantic region Bethesda, MD in Spring ’17. Definitely try to find one near you… you won’t be disappointed!

 

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Iris Inn Spinach Artichoke Breakfast Casserole

iris-inn-spinach-casserole

For several years my husband and I made an annual long weekend excursion to the Shenandoah River Valley in Virginia. Always in Autumn so we could enjoy the gorgeous scenery dressed in stunning colors of orange, red and gold, and we were never disappointed. In mid to late October Virginia is still warm enough to enjoy outdoor fun like hiking and kayaking with only a sweater or light jacket occasionally needed.

We’ve stayed in many hotels and B&B’s on these vacations, but our favorite has always been The Iris Inn in Waynesboro. (www.irisinn.com). Built as a Bed & Breakfast (never a family home), this establishment offers everything you could want: secluded country location, yet close to many things to do and sites to see, beautiful accommodations from private rooms to individual cabins, and delicious bountiful breakfasts.

As vegetarians, breakfast at any B&B is always a challenge, however our hosts at The Iris Inn always tried to accommodate when we warned them in advance. One morning we were pleasantly surprised when the friendly innkeeper handed out recipes for the breakfast being served. Now, we usually tell people when we eat out that we are vegetarians (to relieve some of the pressure on them), but at home we follow a vegan lifestyle, so I was thrilled to have a copy of this casserole recipe that I easily veganized to enjoy at home. If you are planning to serve a brunch or take a dish to a potluck, this recipe is perfect for either occasion. It goes together quickly with only a few ingredients and is a welcome savory addition to any brunch table that even a vegan can enjoy. I hope you like it!

Ingredients:

3 – 10 oz. packages, or 1 – 32 oz. package frozen chopped spinach, thawed and drained (you can do this overnight)

12 ounces vegan “cream cheese” ( I used Tofutti brand Better Than Cream Cheese)

1/4 cup organic butter or vegan “butter” at room temperature

1/3 cup unsweetened almond milk

2 – 6oz. jars marinated artichokes, drained

Cracked pepper

1/2 cup Vegan “Parmesan Cheese” (Search under “Recipes” to make your own)

-Place spinach in the bottom of a large greased glass baking dish. Top with chopped artichokes.

-Mix together vegan “cream cheese,” “butter,” and  almond milk. Spread this mixture on top of spinach and artichokes in the dish.

-Top with vegan parmesan and cracked pepper, to taste.

Bake at 350 for 40 minutes. Serve warm.

 

 

 

 

Let’s Start at the Very Beginning!

 

Are you wondering how to eat as you search for answers to your health problems? Has your search led you to more questions than answers? Are you concerned about the health of planet Earth as well as your own body? Sixteen years ago I was asking all those questions, too. I read everything I could find on health and nutrition. I spent days in the library and online studying the scientific research, taking and comparing notes, searching for answers only to become more and more confused as everyone from the FDA to fad diet promoters each led me down yet another rabbit trail of doubt. I prayed for guidance.

Instinctively I knew that the answers to my questions were to be found somewhere in the oldest book of wisdom known to mankind, the Bible. Thinking this would take forever, I started to read, determined to root out the answers to a healthy diet. To my surprise, the answer was hidden in plain sight in the very first chapter of the very first book of the Bible!

Genesis 1: 29  Then God said, I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.

Veggie 2

Then it dawned on me… a plant-based diet is not something new and suspect. Vegetarian diets are not recent inventions by New Age gurus. Eating a healthy whole food plant-based diet is the oldest and most efficient diet in the world! Always was, always will be. If you are wondering where to look in your search for health, why not start at the very beginning?

 

 

Healthy Thymes Market, 265 Route 94 Vernon, NJ 07462. Phone: 973-209-8555

Healthy Thymes Market may have been there for 25 years, but I just discovered it on Saturday. What a treasure trove of health foods, supplements, and expert health advice all tucked away in the little town of Vernon in the Highlands of northern New Jersey! It may look small from the outside, but Healthy Thymes Market has managed to fill every inch with things you can’t find in your local grocery or drugstore, including refrigerated and frozen items. When we were there a Kombucha Demonstration was also going on, so we had a chance to sample Aqua ViTea elderberry kombucha… crisp and fizzy!

Besides all that, there is also a snackbar, The Kitchen, where you can order breakfast until noon Monday thru Friday and lunch/dinner all day any day. We decided to get our lunch at The Kitchen the day we stopped in. All items on the menu are vegetarian and can be made vegan if desired. I chose the Sweet Potato Quesadilla which consisted of a whole wheat wrap (gluten-free is available) stuffed with organic mashed sweet potato, saluted onions, spinach, and vegan mozzarella cheese (dairy cheese is an option). This was an unusual combination for a quesadilla, but I was pleasantly surprised that it was very delicious, and the cheese melted perfectly. The price, only $6.99! My husband ordered the Falafel Wrap, also $6.99: organic store-made vegan chickpea patties served with romaine lettuce, onion, tomato and tahini dressing served on a whole wheat wrap (gluten-free available). He said that it was good, but he would have liked more dressing on his. We both got cold bottled drinks with no high fructose corn syrup from the refrigerator case; strawberry lemonade for him and watermelon lemonade for me. The one downside, there is no place to sit and eat once you have purchased your meal at The Kitchen. Fortunately there were some benches by a pond across the street, and the weather was lovely for eating outdoors, so we enjoyed our healthy lunch in the sunshine.

We will certainly go back to Healthy Thymes despite the fact that it is a bit of a drive for us. I hope they add seating for The Kitchen soon. Even so, for health food shopping or a yummy and healthy takeout meal, it’s worth the trip.

Hours are: M-F 8 am – 7 pm; Sat.-Sun. 9:30 am – 5 pm

Excellent “Chicken” Salad

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This is a wonderful vegan “chicken” flavored sandwich spread that is great for school or work lunches. Packed with protein, taste, and crunch it satisfies on every level. Even if you have a nut allergy, you can still enjoy this scrumptious “chicken” salad with no fear– simply substitute raw cauliflower for the nuts.

 

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Ingredients:

1- 15 oz. can chick peas, rinse and drain

1 handful each of almonds and cashews OR an equal amount of chopped raw cauliflower.

2 stalks celery, chopped

3 scallions, white and green parts, chopped

4 – 5 Tbsp. Vegenaise

2 tsp. prepared mustard

1/8 – 1/4  tsp. ginger powder

1/8 – 1/4 tsp. Adobo seasoning salt

pepper to taste

1 tsp. lemon juice (optional)

Method:

Chop scallions and celery (and cauliflower if using) — set aside.

Blend remaining ingredients in food processor ( blend only enough to chop — you want it kind of chunky, not creamy).

Place blended ingredients in a bowl and add chopped scallions and celery (and cauliflower). Mix well with a rubber spatula or wooden spoon.

Makes 6 – 8 great sandwiches!

Beauty of Sprouts

   It’s been some time since I’ve posted a restaurant review, but while vacationing in Florida we came upon a new restaurant that simply must be recognized. If you try to eat vegan, or even just healthfully, then you know how difficult it is to find a restaurant that meets your needs. Even vegetarian restaurants bury their entrées in cheese. Eating a vegan meal when out on the town can stretch your creativity to the limit.

   Today we were fortunate enough to stumble upon Beauty of Sprouts, 1474 Fruitville Rd. Sarasota, FL; 941-350-8449. Chef  Rano has worked at Rockefeller Center and is an award winning chef in her native Russia. Her menu features all vegan, mostly raw, dishes that are lovingly prepared and artfully presented at reasonable prices. Fresh healthy sprouts are the highlight of each dish.

   As an appetizer, we ordered guacamole with spicy dehydrated crackers. The portion was generous enough for two hungry people to nosh on while we waited for our entrées, and we devoured it all. My husband also ordered the mildly seasoned, sprouted hot mung bean soup, because he eats likes to eat soup whenever he can get it. As an entrée he had the vegan burrito, which was wrapped in a chard leaf instead of a flour tortilla. He liked the filling of fresh veggies and side of salsa, but left the chard leaf on the plate — just his personal preference. I had the raw vegan Pad Thai. It was scrumptious! A mountain of thinly sliced cabbage and carrots, kelp noodles and cashews all served in a tangy sauce. I loved it! Several beverage options are on the menu, including some unique teas and homemade Kombucha, but as we were feeling dehydrated after a day of vacation fun we chose the restaurant’s own purified, ionized, alkalinized water to drink. We topped off our meal with a lovely raw lavender crème brulee for dessert. The serving was deceivingly small but filling, and you don’t want to miss this sweet taste of heaven!

   If you like chatting with the friendly chef, clean bright surroundings, and nutritious food, then you will surely enjoy Beauty of Sprouts. This was definitely the healthiest meal of our entire  vacation. We like to eat nutritionally dense food and also to get the most nutrition for our dollar. Beauty of Sprouts meets both criteria. If you ever want a delicious, guilt-free meal in Sarasota, then this is the place for you!

Vegan Shepherd’s Pie

  Shepherd's Pie

   This is an entrée I love serving to meat-loving friends.  It’s fun to watch them try to figure out where the beef is!  It tastes like it’s there, but in reality it’s not.  Invariably, they have to admit this is a great version of the fat-laden Shepherd’s Pie they’re used to.  All the flavor, minus the artery-clogging cholesterol…what’s not to love?

As always, cook once but eat twice.  This recipe is easy to throw together if you have leftover Vegetarian Taco “Meat” https://vegtutor.wordpress.com/2008/04/29/recipe-vegetarian-taco-meat and cooked brown rice in the freezer.

Ingredients:

1 1/2 c. Vegetarian Taco “Meat”

1 1/2 cooked brown rice

1 small onion, chopped

1 stalk celery, chopped

1 carrot, chopped

2 tsp. olive oil

2 tsp. dried basil

2 tsp. dried parsley

1 Tbs. Dijon mustard

1 c. dry bread crumbs

Bottom Layer:  Place Taco “Meat” and brown rice in a large bowl. Saute vegetables in oil for 4 – 5 minutes, then add to bowl with Taco “Meat” and rice.  Add spices, Dijon mustard, and bread crumbs. Stir with a large spoon to mix ingredients. Season with sea salt and pepper if desired. Spread mixture in an oil-sprayed glass casserole dish.

  Top Layer:  If you’re smart, you have leftover mashed potatoes on hand to make this recipe as simple as can be. If you don’t have any leftover mashed potatoes, here is a recipe:

Mashed Potatoes

4 large potatoes, peeled and cubed

1 qt. water

1/3 c. unsweetened rice, soy, or almond milk

1 – 2 Tbs. organic butter or substitute

salt and pepper to taste

   Bring water to a boil and add potatoes.  Reduce heat and cook 15 – 20 minutes, until potatoes are fork tender.  Drain and place in a mixing bowl. Add seasonings and use an electric mixer or hand masher to mash potatoes.  Add milk a little at a time as you mash until potatoes are thick and creamy with no lumps. Adjust seasonings to taste.

   Spread thick layer of mashed potatoes on top of the bottom layer of Shepherd’s Pie. Top with vegan parmesan cheese or Gomasio if desired.

   Bake uncovered at 375 degrees for 30 -45 minutes

   Cut into thick slices and serve with vegan gravy.

Chen Vegetarian House, 709 Penn Ave. West Reading, PA 19611- Phone: 610-374-2288 or www.chenvegehouse.com

Chen Vegetarian House is an all vegetarian Asian restaurant with a full menu of vegetarian dishes to choose from…just what the health-minded people of Berks County have been waiting for!  Tonight was our first visit there and I was impressed.  We will be going back!  Although this is a small establishment, probably more geared to take-out than dining-in, our experience was entirely enjoyable.

We entered the newly remodeled restaurant (next to Haute Chocolat) and were promptly seated at one of the two tables by the window.  Several other tables were available near the take-out counter.  Our server answered all our questions and explained the menu (Yes, EVERYTHING on the menu is vegetarian — even the chicken, the beef, the pork, and the seafood).  They do not use MSG in any of their food.  We talked and drank green tea until our dinners arrived.  The spring rolls were piping hot and very fresh (not frozen and reheated).  My Pad Thai was delicious, seasoned perfectly with not too much “chicken” and lots of crunchy bean sprouts.  My husband ordered General Tso’s “Chicken” (his favorite) and we were both impressed by the quantity and presentation.  Our meals were delicious and the service was efficient and courteous.

Chen Vegetarian House also features something other Asian restaurants don’t offer — fresh vegetable and fruit juices (3.99) and fruit smoothies (4.29).  Hallelujah!

The menu states that lunches including white or brown rice, hot & sour soup or spring roll, and entrée are only $5.99.  To save time you can pre-order online and pick up at the counter. Business hours are Mon. – Thurs.: 11 am – 10 pm, Fri. and Sat.: 11 am – 10:30 pm, and Sun.: 12 pm – 9:30 pm.  Visa, Mastercard, and Discover are accepted.  Now until 1/31/2014 is their Grand Opening and you get 10% off a minimum $20 order!

If you want a healthy and delicious meal for not a lot of money, then I would highly recommend Chen Vegetarian House.

Did People in the Bible Eat Animal Foods?

As a Health Minister, one of the statements I often hear is, “But people in the Bible ate meat.” I encourage you to read below and learn the facts. The diet in Bible times did not in any way resemble the Standard American Diet. To read the complete article: http://healthtip.hacres.com/index.php/2013/02/12/how-to-stop-cheating-on-the-hallelujah-diet?

Animal-Source Foods

In Bible days, there were societies of pure vegetarians while other societies consumed some animal products – animal flesh and goat milk. However, even in those societies where animal flesh was eaten, consumption was extremely limited and confined to special occasions because the ancients had no means of refrigeration.

For this same reason, goat milk was consumed in its raw state almost immediately after milking. It is also important to note here that almost all milk consumed in Bible days was goat milk. Even to this day, The United States is one of the few countries in the world that consumes more cow milk than goat milk.

It is also interesting to note that in Bible days, the fat content of grass-fed animals, which was all they had to eat, was around 3%. This is the fat content that you will find in wild deer to this day.

6 Things Man Didn’t Learn from the Bible

  1. Man started graining the animals in an effort to put more fat on their flesh.
  2. Even later, farmers learned that they could get these animals to grow more rapidly if they gave them growth hormones.
  3. Then they learned that by giving the animals antibiotics, they could cover up the physical breakdown that occurred by this unnatural and rapid growth.
  4. Farmers next began to realize that by giving the milk cows hormones that caused them to grow faster, they could also generate more milk production.
  5. Forcing these milk cows to produce more milk than God designed them to produce caused all manner of physical breakdown. Farmers realized (again) they could give cows more antibiotics.
  6. As man began to drink more and more cow milk, man had to find a way to prevent the milk from going bad too quickly. To solve that problem man learned that by cooking the milk in a pasteurizing process that killed both friendly and unfriendly bacteria and destroying the enzymes (life force in raw milk) they could give the milk a longer shelf life under refrigeration.

With the consumption of ever increasing amounts of both animal flesh and dairy, physical breakdown from these animal source foods began to manifest earlier and earlier in the lives of those who consumed them. In fact, my research reveals that animal source foods, both flesh and dairy, are the cause or contributing cause of as high as 90% of all the physical problems being experienced today.

These animal sourced foods are the primary cause of high blood pressure, heart attacks, and strokes, as the fat in these animal sourced foods clog up the arteries. In addition to the fat clogging up the arteries and causing all of these physical breakdowns, these animal sourced foods are the primary cause of cancer, diabetes, arthritis, osteoporosis, colon problems, acid stomach, asthma, allergies…

The list goes on and on….

Be encouraged, God loves us and His way is always best 🙂                              “And be not conformed to this world, but be ye transformed by the renewing of your mind that ye may prove what is that good and acceptable and perfect will of God.”
~ Romans 12:2

Grandma’s Chili (Vegetarian Style)

20130123_175023 Blog photo Chili

What is the perfect dinner for a cold winter evening?  A steaming bowl of heart healthy chili!  This recipe will provide mega protein and fiber with very little fat and calories.  It’s a very simple recipe made with common ingredients, and is delicious with or without the optional ingredients. As a bonus, you can also throw everything in your crockpot and let it cook on LOW all day.  Dinner will be ready when you return home!

Ingredients:

1 large onion, chopped and sautéed in 1 Tbsp oil (if you have the time)

1 large can tomato sauce

1 large can kidney beans

1 Tbsp. chili powder

1/4 tsp. ground black pepper

1 1/2 tsp. sea salt

Optional Ingredients (use any or all as desired):

1 tsp. ground cumin

1 tsp. sweetener

1 Tbsp. vinegar

1 – 3 cloves minced garlic

1 chopped red bell pepper

a little cayenne pepper or Tabasco Sauce (to warm you from the inside out!)

Method:

Cover and simmer all ingredients for 45 minutes, stirring occasionally.

Add 1 pkg. Morning Star Farms (frozen meat substitute) Crumbles, and cook for an additional 15 minutes to heat crumbles.  Remove from heat and enjoy with salad and warm cornbread.  Mmmm-m-m-m! This chili tastes even better the second day, so look forward to any leftovers 🙂