Sunday, December 28, 2014

Easy Cabbage Sauté -- Delish!

This recipe is so simple and fast and tasty! While I give you approximate measurements below, it does not have to be exact at all, you can taste as you go. The only thing you really have to be careful about is the seasoning so be conservative and you can always add more to your own tastes.


Onion, cut in half, then sliced thin
Half a head of cabbage
Rice noodles, about a quarter of a package (eyeball it so you have proportions that you like)
     --these are the noodles you can get in the Asian section of the grocery store
1/4 - 1/2 cup Frozen peas
1 - 2 Tbs Sesame (or any) oil
1 Tbs selon
1-2 Tbs natural peanut butter
White pepper


Start water boiling in a pot (the noodles will be tastier if the water is salted)
Cut up onion and start to sauté in the sesame oil in a big pan
Slice the cabbage in thin strips to kind of match the noodles
Once the onions are translucent, add the cabbage and stir together
Add the peas

By now the water should be boiling
Add the noodles and stir until they are tender
Drain and add to the pan with the cabbage and onions
Stir in the selon and the peanut butter
Add salt and pepper to taste

Variations (can use any or all of these)

use snow peas and add at the same time as the cabbage
add a red pepper sliced into thin strips to the onions
add chopped spinach (adds color and nutrition!)
add some cayenne pepper to taste
add some coconut cream to taste
sprinkle with sesame seeds OR roasted cashews

Saturday, December 20, 2014

Raw Banana Cream Pie Recipe

The thing about a raw dessert is that you don't bake it and you can taste it as you go. Here's what I used in this one. Please note: I filled it to the top and this is kind of a double recipe because it will last longer and feed more people. I had a lot of company when I made this one.

Spring form pan (mine is 9") lined with parchment paper. You can use plastic wrap but I'm told parchment is healthier. That's how you get the "design" on the sides, from the wrinkles in the paper.

1 cup raw sunflower seeds
1 overflowing cup of raw walnuts
1 cup mixed golden and regular raisins
about 8 medjool dates
1/4 cup shredded dried coconut (optional)

3 cups raw cashews soaked overnight (can soak for less but will be creamier if longer soak)
1/2 cup coconut oil
1/2 cup honey
5 medium bananas (you don't have to measure, depends on the size of your pan!)
1/4 - 1/3 cup maple syrup (you can taste as you go for desired sweetness)
splash of vanilla

1 teaspoon cocoa powder
1 teaspoon carob powder
1-2 Tablespoons maple syrup and or honey

To make:
put the crust ingredients in a food processor with the S blade, nuts first, then raisins, then add the pitted dates one at a time while the machine is running. Process until it starts to stick together. Press it into the prepared spring form pan and place in freezer.

In your clean food processor add the ingredients for the filling, starting with the nuts and add the rest as the machine runs. Taste as you go. You might not need so much sweetener since bananas are very sweet o their own. Pour into the pan on top of the crust and put back into the freezer to set up. Let it set in the freezer for around 5 hours.

Before you take it out of the freezer prepare the topping.

With a teaspoon in a small bowl, mix the sweetener and powder. If you're using only cocoa powder, use less because it's more bitter than carob powder. You can always add more if you want to.

Remove from pan and put on serving plate. Drizzle with the topping in random swirls, down the sides of the pie, and even on the plate.

This pie will freeze hard but you'll want to take it out and keep in the fridge before you serve it so it's soft and creamy. In summer it could get pretty melty like an ice-cream cake. It's relish! Enjoy!

Sunday, November 23, 2014

Ideas for tying your pretty winter scarf

For some reason blogger isn't letting me choose the video I want to put here. So here's the link for a nice video on lots of different ways to tie scarves on your neck, rectangle and square.


Monday, September 15, 2014

Travel Foods

The longest travel time I can think of from my door in northern Israel to my parents door in Los Angeles was 36 hours including a long lay over in some airport. (Saved me hundreds of dollars) It's three hours of travel to the airport from where I live, then three hours before the flight is six hours before I am even in the air!

I have several considerations about food. One is that I keep kosher, so if they don't have my special meals, I won't eat with the other passengers. Well that's happened. The other consideration is that I don't eat dairy, bread (gluten), or sugar. So even when food is "kosher" it's not always right for me. So here are my ideas for eating healthfully and comfortably as I travel.

Please note: when you are traveling into the US, you may not bring produce, dairy, or meats. You may get fined. They actually have dogs to sniff carryon bags. So when choosing your snacks, be sure you are very careful to toss what is forbidden before you get off the plane. My best advice is that if you pack any of those things, eat them first.

So, what to bring? Here's a complete list including the things I don't eat, so do choose what works for you and your travel companions. If you're traveling with kids, bringing some good protein snacks is important.

Remember, you're not packing all of this, choose well for you and your travel companions, these are ideas that mostly travel well for hours or even days

Beef or Turkey Jerky or other kobanos (salami type of snack)
Cheese sticks (individually wrapped will not go bad without refrigeration!)
Cream Cheese (from the US) in packets 
Nuts, seeds, and dried fruit (sunflower or pistachio will give you more trash!)
Protein bars (store bought or home made)
Granola or granola bars

Fresh fruit, whole or cut up in zip lock baggies
     sometimes I make a fruit salad and put in a disposable plastic container, pack a fork
Cut up veggies: carrot sticks, celery, kohlrabi, peppers, cucumbers, green beans, pea pods
Hummus: small container, this won't last a long time if it's homemade, commercial travels really well

Sandwiches: caution: if there is a sliced tomato, meat, or cheese coming into the US you could be fined. Peanut butter and jelly travels really well.
Burritos: you can get gluten free tortillas in the US health food stores

Veggie chopped salad, dressed with tahini dressing in disposable container (pack fork)
Bean salad (heavy and hearty, pack fork)
Carrot, rice, and garbanzo salad (recipe on this blog)
Tuna or egg salad stuffed half peppers (does not travel well, so eat this early!)
Sushi (vegetarian unless you're eating it right away)

Prepared foods:
Potato or tortilla chips
Crackers (great with the hummus or cheeses)
Soup that you add hot water to in it's own container
Herbal or specialty tea bags

**One more thing: I bring a personal sized water bottle on trips. You can fill it to have in your seat and if you've got a lay over,  you can fill it before you get off the plane and have water to drink while you wait for your next flight. 

Make sure it's empty going through security but even if you have to drink it up, you'll stay hydrated so that's good. There will be bathrooms on the plane and all over every airport so don't worry about that.

If you haven't read my post about comfort bags, check it out here: Travel Comfort Bags