october-unprocessed-2016This is a pretty cool thing.

I ran across this on Facebook yesterday, and as it tickled my fancy (which was currently looking for something to tickle it and keep me in a sitting position on the couch, rather than up getting stuff done, which I ought to have been doing), so I clicked.

Simple enough challenge. In October, eat nothing you can’t cook in your own kitchen. That doesn’t limit you to JUST eating your own cooking, but it needs to be something without additives, as close to natural as you can get it. It’s the brainchild of the guy who has the Eating Rules website. His rules are simple:

  1. Eat no grains except 100 percent whole grains
  2. Eat nothing with high fructose corn syrup
  3. Eat no trans fats

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Curry in a hurry

May 26, 2016

Dinner in under 30 minutes, and it ain't bad, either.

Dinner in under 30 minutes, and it ain’t bad, either.

Curry is beginning to become one of my go-to meals when I want something quick and easy.

Its heart, at least for me, is coconut milk. Forget your chicken broth or other broth-based preparations; I love me some coconut curry. Not that it tastes coconut-ish; it’s just that a can of coconut milk is cheap, easy to keep a bunch in the pantry, and imparts just about the right amount of liquid and creaminess to a curry sauce.

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Veggies in a glass. Works for me.

Veggies in a glass. Works for me.

Well, now. Once I tweak it a bit, this stuff may work.

I may have alluded to this new eating plan I’m on — I hesitate to call it a diet, because it really isn’t — which requires me to get two servings of fruit and three servings (a full cup each!) of veggies in every day. Given that I’m not a huge veggie eater outside of when I can get them fresh out of the garden, I was looking for ways to make that a bit easier.

I was chatting with a friend about the issue, and she mentioned she drank V8 juice to cover some of her veggie servings. Now, I like the taste of V8. I don’t like the price, and I don’t like all the additives they put in it.  I said to myself, “Self? Don’t you reckon we could make that stuff?” And Self said, “Well, I don’t see why not.”

So we set out. I Googled recipes, and got an idea of what wanted to go in it. Went to the grocery today, and got beets, spinach, parsley, and celery. Came home, got out a quart of home-canned tomatoes, dumped them in the blender. Steamed the beet and three chunked-up carrots until they were tender; added them, a big handful of spinach, about a quarter of that grocery store sized bunch of parsley, three chunked-up ribs of celery, a teaspoon of salt, and a tablespoon of worcestershire. Blended the heck out of it.

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Healthy for January

January 11, 2016

After all, it’s what resolutions are made of, right?

In the event you haven’t given up in the first two weeks and chunked your resolution to eat healthier, lose weight and exercise onto the 2016 trash heap, here are a couple of things you can put together on a Monday morning for quick lunches that are your friend on the calorie/carb scale.

Healthy stuff for the New Year.

Healthy stuff for the New Year.

First, hummus. You should always, always, have a can of chickpeas in your pantry, because when you’re desperate for something for an appetizer, you can whir up some hummus and feel quite sophisticated and international. Plus, it’s good stuff, and it’s healthy. While you’re about it, you can cut up several different kinds of raw veggies and stash them in plastic baggies in the fridge, so all you have to do is spoon out some hummus and lay out some veggies for a snack or to go with lunch.

Not much is easier than hummus, which is what you want to make of it. Drain your 15-oz can of chickpeas. Dump them in the FoPro. Add about 1/3 cup of tahini (sesame paste), which, as far as I can tell, lasts indefinitely in the fridge.  Add some garlic — garlic confit, in my case, given my aversion to raw garlic. I used about 6 or 8 cloves. Add some lemon juice — at least three or four tablespoons, and leave it out because you may want more.

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