Conversations about optimal health.

Great Cookbooks for Vegetarians

Here are some of the foundational cookbooks that have taught me all I know about making healthy, delicious vegetarian meals.
Ornish, Dr. Dean. Everyday Cooking With Dr. Dean Ornish

Ornish, Dr. Dean. Eat More Weigh Less

Robertson, Laurel. The New Laurel’s Kitchen

Nutrilite. Weight Management Fat Trimmer Plan

Madison Deborah. Vegetarian Cooking for Everyone

Eating Well Magazine

90 Day Vegan Adventure Day 33 – How To Stay On the Vegan Wagon

Let’s face it, this Vegan Adventure is not easy.  Living in the US means there are lots of quick, unhealthy choices everywhere you go, even in your own freezer.  So how do you stay on the Vegan Wagon? . . . Great cookbooks, planning meals, shopping for fresh ingredients, and COOKING.

Case in point, last night my husband was out-of-town,  the rest of the family was tired from a busy week.  I had planned to fix veggie fajita ( Nutrilite Fat Trimmer Recipe)  and realized too late that the last shopping trip was disorganized and did not include pinto beans.  So, it’s pouring rain and my 9-month granddaughter is sleeping.  It’s not a good time to run to the store for just one item.  I made a healthy green salad, however, threw chicken nuggets into the oven, thinking that I wouldn’t eat them.  Just for the rest of the family, right?  Wrong, when I am tired and hungry, I’m weak.  I actually ate chicken nuggets, blech, I don’t even like them and they are definitely not part of the Adventure.

Staying on the V-Wagon begins with great cookbooks.  See the Library category, plus Nutrilite has three Weight Management Plan cookbooks based on your genetic predisposition for weight loss.  The recipes are simple and delicious.  The books can be found at>shopourstore.

Planning meals and shopping your plan not only keeps you eating healthy but also saves gas, time and money.  Keep healthy choices on hand and have a list available for whenever you run out of something.  Buying food for a family means stocking choices that aren’t necessarily vegan, hence the chicken nuggets. However, if  you make sure your own choices are in the freezer it’s easier to make food for everyone.

Then, cook your plan.  Prepare what you can in the morning, for example, put the beans on to cook, or place ingredients in the crock pot.  If  you leave early for work a crock pot is really helpful, or you can prepare some of the ingredients the night before and refrigerate them.  It’s so helpful to have dinner partially ready in the evening when you are tired.  Following these guidelines helps me to continue to eat in a healthy way, staying on the Vegan Wagon.

Do you have tips for staying on the Wagon?  Please leave your comments!

90 Day Vegan Adventure – Day 30 I Love King Arthur

Flour that is, I love King Arthur brand Whole Wheat Unbleached Pastry Flour.  It has a delicious nutty flavor and the texture makes the best pizza dough and bread that I’ve ever eaten.  Since I make my own bread I’ve tried lots of different flours including a special hard red wheat bread flour from Minnesota.  King Arthur beats them all.  It tends to be a little pricey but it is well worth it.  So, keep up the good work King Arthur, you are greatly appreciated by this particular baker.

90 Day Vegan Adventure Day 20 New Recipe

Just posting a new juicing recipe.  Combine an apple, celery and cucumber in your juicer.  With apples coming into season, incorporate them into juices, meals and snacks.  The orchards nearby have an amazing variety of apples that ripen in turn all the way to Thanksgiving.  Develop your own new recipes and send them to me.


July 27 Reboot Recipe

Fresh Tomato Gazpacho:  First of all, let me say that fresh, ripe tomatoes from Mountaindale, MD are the best grown anywhere.  For this recipe select 2 large, fresh tomatoes, 1 long seeded red sweet pepper, 1 stalk celery, 2 scallions, 10 Thai basil  leaves, juice from 1/4 of a lime.  Run vegetables thru a juicer and garnish with chopped basil and lime juice.  A fresh peeled cucumber would be a nice addition also, juiced or seeded and chopped.

July 26 Recipes

Mint Tea w Stevia

I decided to grow Stevia this summer and now that it is a healthy plant with many branches I trimmed one branch with maybe 20 leaves on it and added it to 10 stalks of fresh Spearmint and 2 stalks of fresh peppermint.  Steeped in 2 quarts of just boiled filtered water it makes a delicious cold or hot tea.  The Stevia was actually too sweet so next time I will cut it back to 10 leaves per 2 quarts of water.

July 25 Recipes

Soy Shake with Strawberries:  1 cup lite soy milk, plain, 6 to 8 frozen strawberries, 1 scoop Nutrilite Protein Powder, 1 stick Nutrilite Intestifiber.  Place all ingredients in a blender and blend until smooth.  You can substitute any fruit, fresh or frozen.  One of my favorites is a banana and a tablespoon of cocoa powder.  The Nutrilite supplements can be found in my online store

Blackberry Mango Shake:  1 cup fresh blackberries, 4 large strawberries, handful of frozen mango, 1 cup apple juice.  Place all ingredients in blender and blend until smooth.

Fresh Vegetable Soup:  Place 1 stalk celery, 1 seeded red bell pepper , handful fresh parsley, 1/2 cup water, in the blender and blend until smooth.  Add 2 medium baked and peeled beets and 1 baked carrot.  Puree until smooth. Salt and pepper to taste.  Add juice from half a lemon or lime and possibly a tablespoon of greek nonfat yogurt.  

Baked Beets and Carrots:  It’s hard to blend some of the vegetables and I don’t have a juicer, yet, so I place the beets and carrots in a foil pouch and bake them in a 350 degree oven for 45 minutes to 1 hour.  Just until they are tender.  Then peel the beets and puree.

Award Winning Dilly Beans

I’ve had numerous requests for this recipe.  It is from an old cookbook about Victory Gardens that were planted during World War II.  My son took a jar of these to his wrestling banquet last year and the team emptied it in record time.  The award won is a blue ribbon at the Great Frederick Fair. 

                                                                               Dilly Bean Pickles

2 pounds fresh, green beans left whole

4 small cloves garlic, peeled

4 heads fresh dill or 4 tsp dill seeds

1/2 tsp red pepper flakes

2 1/2 cups white vinegar

2 1/2 cups filtered water

3 tblsp Kosher salt

Wash beans. Peel garlic.  In each of 4 sterilized pint canning jars place 1 clove of garlic, 1 head of dill or 1tsp dill seeds, and a pinch of red pepper flakes.  Fit beans into jars vertically, packing them tightly.  Allow 1/2 inch of space at the top of each jar.  (I pack them with the blossom end up and evenly slice the ends off leaving 1/2 inch of space.) Bring vinegar, water and salt to a boil, stirring enough to dissolve salt.  Pour hot liquid over beans filling to within 1/4 inch of rim.  Fasten clean, new canning jar lids and rings onto tops of jars following manufacturers directions.  Place jars in canning rack and lower slowly into warm bath with 2 inches of water covering jars.  Bring water bath to boil and process at a rolling boil for 5 minutes.  Remove rack of jars carefully and allow to cool  away from drafts and or cold air.  Check lids for seal and remove rings after 24 hours.  Pickles will be ready to eat by Christmas.