#publishing this as an open invite for everyone to give me all the delicious veggie recipes

[rainbowrites]

I forgot I was going to send you veggie recipes!!! :D Do you have any current vegetable likes/dislikes to help steer me? How do you feel about cruciferous things like broccoli and kale? Nightshades like tomatoes and eggplants? Mushrooms? Squash? Beets?

okay!!! First off, I hate bell peppers with a burning passion fierce and true. Beets are fine, but I find them kind of a pain because of the Stainage Issues so usually let someone else cook them lol.

I love eggplant as long as it’s cooked well, so often I’ve been basically served a SPONGE so I now only cook it in curries or stir fried with plenty of oil to try to avoid that. Tomatoes are wonderful in sauces or raw, cooked big pieces are slightly weird to me.

I like broccoli, love cauliflower. I like most leafy greens, but I’m a bit of texture person so kale’s roughness turns me off. 

MUSHROOMS!!! SO good. I love mushrooms. They’re probably one of the veg I eat the most. A luxurious creamy mushroom pasta is probably so unhealthy they negate the point of the vegetable but also... delicious. I also have started making @notbecauseofvictories stuffed mushrooms, which are just *kisses fingers* (my favorite are breadcrumbs mixed with some goat cheese or parmesan)

squash is good! I should do more with squash. I like squash. I mostly do stuff with zucchini and yellow squash, and admittedly most of what I do is just slice it thin and cook it quickly on a pan with oil and salt and pepper, maybe a sprinkle of parmesan or garlic powder. 

I love all potatoes and potato like veggies. I have no problems eating all the potatoes. Just to put that out there.

TL;DR squash! mushrooms! eggplants! cruciferous!!! IF anything even LOOKS at a bell pepper I shall cast it from my home and then salt the earth after it!!

[cookingawe]

Tips For Cutting Out Processed Food: From Reader Liz

New Post has been published on https://cookingawe.com/tips-for-cutting-out-processed-food-from-reader-liz/

Tips For Cutting Out Processed Food: From Reader Liz

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This is our second guest post in our 2020 Reader Advice and Tips Series where we invited our readers to submit guest posts with their best advice on how to cut out out processed food. Those who were chosen to be featured are receiving a signed copy of one of my cookbooks (their choice)! A big thank you to everyone who turned in a submission. We loved getting to know you!

Life didn’t really give me an option.

If you would have asked me 10 years ago if label reading, real food, fruits, and veggies were important I would have answered with a resounding “Yes!” Like any soon-to-be first time mom, I had visions in my head of how I would make all our baby food filled with delicious fruits, vegetables, nutritious meats, homemade stocks, and all-natural sweeteners. I toiled and slaved over the stove, cooking, pureeing and then freezing big batches of baby food that first year. I was so proud. But when baby #1 had an allergic reaction to peanut butter just after her first birthday, I was reminded of the importance of reading labels.

Two years later, baby #2 had an allergic reaction to dairy the very first time I ever fed him real food, and that landed us in the doctor’s office and my 7-month-old on oral steroids. At that time I sat up and focused even more.

Flash forward three more years, and baby #3 had a life-threatening reaction to cashew butter at 14 months requiring two EpiPens, a visit to the ER, and a 36-hour hospitalization. It was then my eyes were really wide open to the importance of the food that crossed my children’s lips.

My Best Advice

I will admit my story is unconventional, and quite honestly, I hope food allergies never happen to you, but here is what we do have in common …” we learn!”

My Top 5 Tips For Cutting Out Processed Food

Read ingredient labels. You would be amazed at how many ingredients are in most store-bought foods. Labels became critical to me along this journey. At first, I was looking to ensure that it didn’t contain the life-threatening foods my children were allergic to, but along the way, I learned so much about the ingredients that are in processed foods. The fewer ingredients, the better.

Go at your own pace. While we cut out peanuts, dairy, and tree nuts cold turkey, unless it’s a medical necessity, I would truly recommend going at a slower pace. It is hard to change everything instantly. Instead, set yourself up for success and pick a few areas that are most important to you, focus on them and then continue to convert to real foods at a pace that works for you and your family. Don’t set yourself up to fail by overwhelming yourself. Remember, this is a healthy journey we are on!

Make it fun! Maybe making homemade bread is totally your jam, but maybe it’s not and that’s still okay. Find the areas and aspects of this real food lifestyle and journey that you love and focus on improving those areas first. It is okay to buy some store-bought items, just remember to go back to step one and check those ingredient labels to make certain you are feeding your family the best foods that your lifestyle and budget allow.

Snacks. With three young children, snacks are crucial in my house, and that third child of mine is the “King of Snacks” (I mean really, does he even eat actual meals?). I find if we have healthy snacks on hand, then my children make better choices, and I am much happier with what is filling them up in between meals. Plus, I feel like I am setting them up for success in the future —you know, when they are on their own and I am no longer around gently reminding them about the importance of healthy eating.

You still have to live. For so many years, strict avoidance of all our allergens and the food we ate consumed and crippled me. It was not healthy. The food allergies and fear of another reaction created so much anxiety in me that it began affecting all aspects of our family. Find a happy balance so that you may still enjoy life while making good real food and real-life choices.

  Final Thoughts

The most important thing is to believe that you can do this! Find the advice, knowledge, and tools that work for you and give it your all. You and your family will be glad you did.

To follow our journey and see how far we have come visit http://www.tealfork.com. I talk about food, food allergies, life with multiple food allergy children, and our life-changing Oral Immunotherapy with an amazing Allergist.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

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[its-lifestyle]

Get the Sunday Star paper today, Oct 13, for a 25% discount coupon on the cookbooks featured here. Look for the coupon in StarLifestyle.

I’m Just Here For Dessert

Author: Caroline Khoo Publisher: Murdoch Books Price: RM99.71

It isn’t hard to figure out why Caroline Khoo has over 400,000 followers on Instagram. The dessert maven at online dessert boutique Nectar and Stone crafts whimsical, feminine desserts in magical unicorn shades that look way too pretty to eat.

So it’s a good thing she’s sharing her tried-and-tested tips and tricks and recipes with the general public because, trust me, having seen the pictures in this book, there are likely to be many things you’ll be angling to try. Recipes include tasty treats like chocolate tower, blueberry waffle haze, salted caramel pretzel and frangipane dream.

The only tangible downside to the book is that Khoo’s writing style is perhaps not her biggest selling point. While some cookbook authors make you long for and often dream about their food just on the strength of their descriptions and literary imagery, Khoo writes like a soldier on a military drill.

As a result, her narrative often comes across as very stilted and often downright bland. Consequently, it is quite difficult to stay focused (read: keep your eyes open) on what she’s saying, so unfortunately, you’re likely to skim past those words in your hurry to get to the actual recipes. More’s the pity because without those introductory tips, tricks and real-life tales, the recipes themselves can often seem very complicated and intimidating.

For this reason, this book is perhaps best suited to people who really, really enjoy the intricacies of baking and don’t much care for personal narratives of any kind.

Veg: Easy & Delicious Meals For Everyone

Author: Jamie Oliver Publisher: Michael Joseph Price: RM150.95

British culinary personality Jamie Oliver is beloved all over the world for his approachable, down-to-earth charm and ease on camera in the kitchen. He has authored numerous cookbooks and hosted a number of television series, including The Naked Chef, the show that launched his career.

With his latest cookbook, Oliver’s trademark charm is instantly apparent in the introduction, which is warm and inviting. As the title alludes, the book is all about vegetarian recipes, collected from Oliver’s encounters with vegetarian cooks and chefs on his travels around the world. So you’ll discover a colourful array of recipes ranging from potato and mushroom al forno, easy pea and spinach samosas, cauliflower tikka masala, veg tagine, mushroom risotto and veggie pad Thai.

The only drawback to the recipes is that they aren’t accompanied by any introductory information at all – so you don’t get a sense of the history, origin or interpretations involved in any of the dishes, which I always find one of the most interesting aspects of cookbooks (and most often, the pull factor in deciding what to cook).

Still, for what it’s worth, the recipes look interesting and very accomplish-able. So if you’re after an international range of vegetable-friendly options to cook up at home, this might hit that sweet spot.

Whole Food Cooking Every Day

Author: Amy Chaplin Publisher: Artisan Price: RM188

There is a growing whole food (essentially, unprocessed and unrefined plant foods) movement snaking around the globe. Those who see the virtue in this way of eating and cooking are proponents of natural sweeteners like orange juice and exotic sounding butters like black sesame-nori butter.

Amy Chaplin is one of these proud advocates. The former executive chef of renowned vegan restaurant Anjelica Kitchen in New York, Chaplin was raised on a whole food diet by vegetarian parents.

Since then, she has worked all over the world and has even served as a private chef for the likes of Natalie Portman. Her previous book, At Home In The Whole Food Kitchen, won a James Beard award (the Oscars of the culinary world), so Chaplin certainly knows what she’s doing.

In this book, she gives readers more insight and ideas for embracing the whole food diet. Recipes in the book run the gamut from dandelion latte to beet hot chocolate, root vegetable soup, sweet corn and basil dressing, French lentil tomato bake with kale and capers, fennel-poppy seed crackers and almond cake.

While some of the recipes seem fairly digestible (here’s looking at you, restorative mineral-mushroom broth), others like buckwheat millet bread may be daunting for neophytes just wanting to dip their toes into the whole food culinary ideal (while sometimes reverting to their omnivorous diets).

Still, there is plenty to try in this inventive cookbook, so even if you don’t end up going down the whole food path in its entirety, the book will encourage you to potentially incorporate some of these meals into your daily diet. Which is certainly a step in the right direction.

from Food – Star2.com https://ift.tt/32dVYsW