Tuesday, September 30, 2008

More Yummy Food

Mothers are always looking for recipes to get their sometimes picky children to eat more. Here is one really delicious one that my neices and nephews all love.

Creamy Seitan Vegetables

Seitan is a versatile food, which, like tofu, takes on a different flavor depending on how it is prepared. This tasty, satisfying dish combines sautéed seitan with a rich, creamy sauce and tender vegetables. Allow a little extra time to prepare the seitan for this recipe.

4 1/2 to 5 cups seitan, cubed (make double the Seitan recipe below)
2 1/2 Tbsp. vegetable oil
2 1/2 Tbsp. soy sauce
1 1/2 lb. new or small red potatoes, cut into bite-size pieces
2/3 lb. baby carrots
1 Tbsp. butter
1 tsp. raw sugar

3/4 cup leeks, white parts only, sliced
2 cups button mushrooms, sliced
Half a small red bell pepper, cut into strips
Half a small green bell pepper, cut into strips
1 Tbsp. unbleached white flour
1/4 tsp. dried thyme
1/4 tsp. ground sage
1 cup cream
1 cup low-fat milk
1 cup grated cheese
1 cup water
1 1/2 tsp. salt
1/2 tsp. black pepper
2 cups cherry tomatoes

1. Prepare the seitan as directed below, making a double batch of it. Set aside to cool and drain well, then cut into bite-size cubes. Heat 2 Tbsp. of the oil in a large nonstick skillet on medium heat and pan-fry the seitan until golden brown. Add the soy sauce, toss to coat evenly, and cook until dry. Set aside.

2. Meanwhile, boil the potatoes until almost cooked. Add the carrots and simmer for 5-7 minutes until both vegetables are tender, then drain well.

3. Melt the butter in a large skillet on medium heat. Add the carrots and potatoes and stir to coat evenly. Sprinkle in the sugar and sauté for a minute, then remove from the heat and set aside.

4. In a large saucepan sauté the leeks in the remaining 1/2 Tbsp. oil. Add the mushrooms and bell peppers and sauté until just tender. Remove from the heat and add the flour. Mix until well combined, then return to low heat.

5. Add the herbs, cream, milk, and cheese. Stir continuously, gradually adding the water. Simmer for a minute. Add the salt, pepper, potato/carrot mixture, seitan, and cherry tomatoes. Mix well. Simmer for a further minute or two, stirring gently.

Serves 12

Calories: 249, Fat 9.2g (85 cal), Carbohydrate 23.2g (93 cal), Protein 17.9g (71 cal)
Added information: Saturated Fat 3.8g, Cholesterol 19mg, Sodium 800mg, Dietary Fiber 2.1g

Basic Seitan

Seitan dough is very quick and easy to prepare, but it needs to be cooked for a full hour to soften the protein and give it a tender texture.

1 cup water
1/4 tsp. salt
1/4 tsp. asafetida
3/4 cups gluten flour (slightly less for a very tender seitan)

4 cups water
2 whole star anise
2 Tbsp. soy sauce
1 Tbsp. fresh ginger, grated
1 Tbsp. raw sugar

1. In a small bowl combine the water, salt, and asafetida. Slowly whisk in the gluten flour a small quantity at a time until all the water is absorbed and the flour has formed a ball. Allow it to rest for 5 minutes, then place in a wire sieve and drain for 5 minutes.

2. In a large saucepan (the seitan will swell during cooking), bring the remaining ingredients to a boil on high heat. Add the seitan, cover, reduce the heat to medium-low, and simmer for 1 hour, turning from time to time.

3. Remove the seitan from the heat, drain well, and set aside to cool for 30 minutes. Cut into 1-inch chunks or whatever shape desired and use as needed. Leftovers can be frozen for future use.

Makes 2 to 2 1/2 cups


Monday, September 29, 2008

Wailana Yoga food - bittermelon

Bitter melon is one of those things a lot of people just don't like. Just the name itself turns people off, but for some people like myself, - I just LOVE bitter melon. I even eat it raw. Bitter melon is also very high in nutrients. It's even good for diabetes!

There are so many different ways to cook it, and here is just one of them.

Stuffed Bitter Melon Rings

Although bitter melon has an unusual bitter taste, this recipe mellows its flavor while preserving its nutritional properties.

1 tsp. toasted sesame oil
2 large cloves garlic, minced
2 Tbsp. green onion, minced
1 tsp. fresh ginger, peeled and finely grated
1/4 cup water
1 Tbsp. Bragg liquid aminos
1 tsp. raw sugar
10 oz. firm tofu, pressed against a strainer to remove water, then mashed
4 cups bitter melon, cut into 1/3-inch rings
1 Tbsp. cornstarch for dusting
1 Tbsp. peanut oil for pan-frying

Sauce:
2 tsp. toasted sesame oil
2 large cloves garlic, minced
2 Tbsp. fresh ginger, peeled and minced
2 Tbsp. fermented black beans,* chopped
1/8 tsp. black pepper
2 Tbsp. soy sauce
2 Tbsp. raw sugar
1 1/4 cups water
1 Tbsp. cornstarch mixed with 1 Tbsp. water

1. Heat the sesame oil in a skillet on medium heat and sauté the garlic, green onion, and ginger until lightly browned. Add the water, liquid aminos, and sugar and mix well. Cook until the water is almost evaporated, then add the mashed tofu and mix well. Set aside to cool.

2. Using a small sharp knife, carefully cut the foamy seed part out from each bitter melon ring. Steam the rings for about 10 minutes, or until just tender. Drain and rinse under cold water to cool.

3. Pat a touch of cornstarch around the inside of each ring. Stuff each ring firmly with about 1/2 Tbsp. of tofu filling, or just enough to pack inside evenly.

4. Heat the peanut oil in a large nonstick skillet on medium heat. Place the rings in the skillet and pan-fry until golden brown on one side, then carefully turn to cook the other side. (Cook in 2 batches if needed.)

5. For the sauce, heat the sesame oil in a skillet on medium heat. Sauté the garlic and ginger until lightly browned. Add the remaining ingredients except the cornstarch mixture and mix well.

6. Bring to a boil, stir in the cornstarch mixture, and cook until thickened. Remove from the heat. To serve, arrange the rings on a large serving plate and drizzle the sauce on top.

Serves 8

*Fermented black beans are available in Asian markets or grocery stores in the Asian section. For a homemade variation, see below.

Homemade Salted Black Beans: Place 1/2 cup cooked black beans in a small saucepan. Add 1 1/2 Tbsp. rice vinegar, 1/2 tsp. salt, and 1/4 cup water. Mix well and simmer on low heat until the beans are almost dry. Set aside to cool slightly, then roughly chop.

Nutritional Information Per Serving:
Calories: 131, Fat 6.6g (59 cal), Carbohydrate 11g (44 cal), Protein 6.9g (28 cal)
Added information: Saturated Fat 0.7g, Cholesterol 0mg, Sodium 321mg, Dietary Fiber 2.3g

From Wailana's Recipes

Sunday, September 28, 2008

Am I limber enough for yoga?

This is something other people always ask me.. so I thought it would be a good idea to post it up here.

Not Limber Enough for Yoga
The Mississippi Press

September 2006

My quest for optimum health goes on and this week it has led me to yoga.

I must admit that I approach yoga with a certain hesitancy. I do believe in the benefits of yoga, but I've had a bad experience with it.

A few years back, I had a girlfriend who was really into yoga and was quite good at it. So, one day she decided to teach me the basics. Well, the relationship went south shortly after that session and I will always believe it was the sight of my large and somewhat flabby body doing some position called downward facing dog that soured the romance.

So now, even though my fiancee, Donna, is really into yoga, and I'm a little slimmer after losing 20 pounds this summer, I still have not asked her to show me any moves.

The idea of taking a yoga class with a whole bunch of other people just seems outrageous. Yoga is a very private thing to me.

So instead of seeking help, the other day while Donna was gone, I took out one of her DVDs and went through a session by myself with a television hostess named Wai Lana. I like the idea of being taught something exotic like yoga by a woman with an exotic name.

We started off with a very simple move. You take your hands and extend them over your head for a big stretch and then bend your spine backward just a little.

It was like waking up in the morning. It felt great. I'm thinking this is a snap.

She got a little more difficult when she went to her knees. Her feet flatted under her and she told me to sit down on the heels of my feet. Well, my feet didn't flatten and sitting on my heels was uncomfortable. In fact, it hurt. So, I didn't do that part.

Then she went into this pelvic stretch where the knees spread out in opposite directions, the head goes forward and the belly, I think, is supposed to go to the floor. "Just let gravity take you on down," she said. Yeah, right.

I was thinking that I could get into that position, but I'll never be able to get back up without help.

I went to retrieve my cell phone to keep by my side in case I needed to call someone like an EMT.

I did do the pelvic stretch, but it didn't look like hers.

She went to a lying down position that felt really good. I loved that one, even if it wasn't really a position. Of course, she had more instructions from there.

It was at this point that I realized Wai Lana has no bones in her body. Perhaps her ligaments and tendons are not attached the way mine are. She is as limp as a rag doll. I was truly amazed.

The point where she lost me completely is when she lifted her legs and feet over her head and touched the ground in back of her. It's hard to explain the move, but I can tell you that if I had accomplished the move, I would be either dead or in traction today.

Even though I didn't do a lot of the moves on the tape, I attempted a lot of them and did get a workout, of sorts. Donna tells me practice is the key.

But really, I'm just proud to have made it through without injury. That's success.

Parenting.com on MSG

Mothers are always wanting to make sure that their children are always in the best of health. MSG is one of those things that are totally scary.

Recipes & Nutrition For Children
On Call: Kids and MSG

By Dr. Claire McCarthy, Parenting

Q. I've heard that children shouldn't eat MSG. But it's in my son's favorite soup. Should I stop serving it?

A. MSG, or monosodium glutamate, is a common food additive. The only clearly documented harm is that some people can be sensitive to it and get symptoms such as headaches, nausea, or dizziness. Since it's in your son's favorite soup, that doesn't seem to be the case with him.

Even so, it's always a good idea to cut back on food additives -- and processed foods in general, which often contain tons of salt. You don't have to stop serving things your son loves, but with the soup, how about giving him a healthy side, like carrots or apples? Or serve less soup along with a hearty lunch like a cheese sandwich on whole-grain bread. You might also look for low-sodium soups at the store and alternate those with his fave.

Saturday, September 27, 2008

Astanga pose


Ashtanga Pose

You may find this pose a little tricky at first, especially if your arms are weak. But with persistence, you'll strengthen your arms quite quickly.

1. Come onto your hands and knees with your toes turned under. Place your hands directly under your shoulders, your knees directly under your hips. Inhale deeply.

2. Exhale and sit back on your heels, extending your arms.

3. Gradually lower your elbows and forehead to the floor.

4. Holding your breath out, use your arm strength to move your body forward. Let your elbows come up as you bring your chin and chest to touch the floor lightly. Leave your buttocks up so your lower back is arched. Only your chin, chest, hands, knees, and toes touch the floor. Press your elbows toward your body, breathing lightly as you hold.

5. To come out of the pose, move your chest forward and straighten your knees, lowering your hips to the floor. Repeat the pose at least 3 times, then turn your head to one side, lower your arms, and rest.

Focus in the Pose…
Use your arm strength to keep your chin and chest from resting on the floor too heavily. Be aware of the stretch in the abdominal area as well as in your back.

Benefits
• Strengthens the arms, wrists, and legs
• Develops the chest muscles
• Tones the abdominal organs
• Improves digestion


Cool. This is a new asana, I've never seen Wailana teach this one before even in the TV series so far.

If you want to watch the video of this, it's here.

More of Wailana's Recipes

So... I tried out another one of Wailana's recipes today... they liked it at the party!

Seitan Kebabsor these delicious and easy kebabs, try preparing the seitan the night before when you are cooking dinner. Soak it overnight in the marinade and the next night it will take only a few minutes to assemble and grill or broil the kebabs. These kebabs make a very attractive addition to any party menu, especially an outdoor barbecue-style buffet. You'd better make plenty, though; they won't last long!

Kebabs:
4 cups seitan (double the Seitan recipe below)
1 1/2 Tbsp. olive oil for pan-frying
4 cups sweet pineapple chunks (fresh if possible)
1 to 2 red or green bell peppers, cubed
Bamboo skewersMarinade:
1 cup tomato sauce or puree
1/2 cup low-sodium soy sauce
3/4 cup brown sugar
1 cup pineapple juice, fresh or canned

1. Prepare the seitan as directed below, making a double batch of it. Drain well, cool, and cut into 1-inch chunks. Gently squeeze any excess water out if possible.

2. Heat the oil in a large nonstick skillet on medium-high heat. Add the seitan and pan-fry until golden brown but still soft. Avoid letting the seitan become dry and hard. Set aside.

3. Mix the marinade ingredients together in a medium saucepan. Add the seitan and place on medium heat. Bring the sauce to a boil. Turn the heat to low and gently simmer for about 1 hour covered.

4. Stir often to ensure that the seitan doesn't stick. Cook the sauce until it's quite thick. (Add a little water if it becomes too thick and pastelike.) Remove from the heat and cool enough to handle.

5. To assemble the kebabs, alternate pieces of seitan, pineapple, and bell pepper on the skewers, leaving space at the base for holding the skewer. You should be able to fill 12 sticks with 2 pieces each of pineapple and bell pepper and 3-4 pieces of seitan.

6. If barbecuing, place the skewers on a barbecue grill and cook until lightly browned, basting with the leftover sauce. If broiling, place the kebabs on a baking tray and baste each kebab with the remaining sauce. Broil until browned on the edges, turning to cook evenly.

Serves 6

Calories: 393, Fat 4.5g (40 cal), Carbohydrate 62.4g (250 cal), Protein 25.9g (103 cal)
Added information: Saturated Fat 0.5g, Cholesterol 0mg, Sodium 1019mg, Dietary Fiber 3g

Basic Seitan

Seitan dough is very quick and easy to prepare, but it needs to be cooked for a full hour to soften the protein and give it a tender texture.

1 cup water
1/4 tsp. salt
1/4 tsp. asafetida
3/4 cups gluten flour (slightly less for a very tender seitan)

4 cups water
2 whole star anise
2 Tbsp. soy sauce
1 Tbsp. fresh ginger, grated
1 Tbsp. raw sugar

1. In a small bowl combine the water, salt, and asafetida. Slowly whisk in the gluten flour a small quantity at a time until all the water is absorbed and the flour has formed a ball. Allow it to rest for 5 minutes, then place in a wire sieve and drain for 5 minutes.

2. In a large saucepan (the seitan will swell during cooking), bring the remaining ingredients to a boil on high heat. Add the seitan, cover, reduce the heat to medium-low, and simmer for 1 hour, turning from time to time.

3. Remove from the heat, drain well, and set the seitan aside to cool for 30 minutes. Cut into 1-inch chunks or whatever shape desired and use as needed. Leftovers can be frozen for future use.

Makes 2 to 2 1/2 cups

~Wailana lifestyle

Friday, September 26, 2008

Wailana's Taro Pancakes with Tamarind Filling

I'm always on the lookout for new and healthy recipes to try out. Today I tried Wailana's Taro Pankcakes with Tamarind Filling. Of all things I was thinking, "Gosh, I've never really eaten either of these ingredients. Where to go from here?" But it was surprisingly wonderful and tasty. I loved it.

Taro Pancakes with Tamarind Filling
by Wailana


It's definitely a must try.

:)

Thursday, September 25, 2008

Kick the smoking Habit with Yoga!

From Wailana's Weekly Message:
Kick Nicotine with Yoga
People often ask me whether yoga can help them quit smoking. It can. Practice the asanas in fresh air, focusing on the breath. Pay special attention to pranayama, yoga’s breathing techniques. After all, for some, smoking is just the urge to breathe deeply, and you will with yoga!

The more yoga you do, the more you’ll become aware of your lungs and how yoga makes you feel overall. You see, yoga enhances your lung capacity, oxygenates your cells, and increases circulation, energizing your entire body. Smoking does the opposite. If you practice regularly, one day you just might find that breathing fresh, clean air feels and tastes so good that you won’t want to inhale harmful smoke into your lungs anymore. In addition, the discipline you get from yoga and meditation can help you find the strength to kick the nicotine habit.


This is a great point here. So many people have let themselves become addicted to nicotine, and expose not only themselves to such harmful substances, but also others. Last week a good friend of ours died of lung cancer. Both his parents were smokers, but he never smoked a cigarette his whole life- yet there it is- at age 52, he died of lung cancer. It's a really sad thing to be faced with... and well, here's an answer! :)

Wednesday, September 24, 2008

More purchasing!

Oh my oh my... I'm such a spend thrift. I just bought more Wailana Yoga stuff from here and here ... I mean, there's always people to give stuff to right? I like to have something handy in case I see someone I'd like to give something to.

:)

Quite a humid day today. I'm starting up my garden work.

Monday, September 22, 2008

Wailana Yoga for Women's Ailments

1. Every girl knows the pains of the monthly hormonal waves. As a teenager, my dismenoreah was so extreme that I would be bed ridden for at least a day (of course it was a great way to skip school sometimes, but it was never fun) and had to take painkillers. Up until I was a young adult it was still very painful. I was used to taking painkillers to keep the pain down, and antidepressants to keep my hormone triggered mood swings at bay. But now those days are all behind me- thanks to Wailana Yoga.
When I started practicing Wailana Yoga, within a few weeks, everyone was noticing that I was a lot less moody. I ate craved less and ate less. My dismenorrea was totally gone and as long as I don’t stop practicing my yoga, it doesn’t come back! It’s saved me a lot of time, and effort to keep my emotions under control. I’m finally able to have proper relationships with other people and don’t just feel like locking myself up for a certain portion of the month. I can actually function and enjoy my work, my life much more than ever before.
Wailana’s also come out with some supplements that will help ease menopause and the effects of stress; I’m going to get them for sure. I think it’s great that she’s come up with this new product line. I buy my supplements from 2 different online stores on a regular basis, and the way I think is that- if Wailana has it, then I’ll be sure to just get it from her. Everyone else is a second choice.

Sunday, September 21, 2008

Joining other moms

I just signed up for Mom blogger's today :) I think it'll be a great way to share what I know and learn from other moms too.

It's been a hectic day today over all. I'll come on again a bit later.
I just came back from a Wailana Yoga session with some friends. It was great fun. :)

Saturday, September 20, 2008

Wailana Yoga's Gem of Wisdom

Here's some food for a thought from Wailana Yoga's Gem of Wisdom page:

We all live with the objective of being happy; our lives are all different, and yet the same.
Anne Frank


I always like these daily gems because they give me a different perspective to look from, to think about. Anything that keeps my brain working is always welcome. I don't want to get alzheimer's

And just for foodies, this is what I'm having for dinner:


Yummy :)

Friday, September 19, 2008

Wailana Yoga Supplements have come!!

Yay :) I love fast shipping. I ordered over some of Wailana Yoga's supplements a few days ago and whaddya know, they're here already! I love how efficient Wailana's team is. Everything comes right away. Once I had a problem with one of the things I ordered- I got sent the wrong mat- so I gave them a call, and they were so courteous and charming I felt bad about complaining in the first place. Anyhow, I got many many apologies and the right mat in a flash.

I've been busy preparing for the Christmas season. I'm one of those people who likes to start decorating early. :) I love this time of year. I usually organize the neighborhood kids and teach them all kinds of Christmas carols. A lot of the kids are really talented, so we combine all their different talents then go from house to house singing. It's always great fun.

Thursday, September 18, 2008

Wailana Yoga - questions, answered

A while ago my neighbor- the 2nd one I was talking about, who told me about the TV series, came and visited again today. Let's call her "Kathy", :)... she came again today to talk a while. I don't know very many people around here yet since I just moved in recently. It's great to get to know people more though.

Kathy stayed a while and talked to me bout all kinds of things. We talked about gardening (we both like!) and exchanged flower and vegetable seeds- pets, politics- everything you could think of.

She asked my about Wailana too.. she was quite interested to know what got me into it and all that. Anyway .. I'll leave you with this to think about:
We all live with the objective of being happy; our lives are all different, and yet the same.
Anne Frank
from Wailana's daily gem

Wednesday, September 17, 2008

Wailana Yoga TV Series

I looooove Wailana Yoga - the TV series . I can't believe I only just found out about it. Another one of my neighbors found out that I like Wailana. Well.. turns out she's been a fan of Wailana too, but doesn't have her own Wailana DVD's yet, but just waits for the TV series to do her yoga. I think it's fantastic! But some of the asanas she teaches in the TV series are kinda harder, so I think that her DVDs are still great for those people who can't really do all that. So.. anyway :) I'm thrilled.

It's been raining cats and dogs here all day and I'm freezing. I just want to eat and eat, and it's no good really. I'll head to the gym in a few hours I'd say.

Monday, September 15, 2008

Choosing a yoga teacher

This morning while I was doing Wai Lana's Wake Up Body DVD, one of my new neighbors came to visit. I invited her in and asked her if she wanted to do yoga with me. She was kinda hesitant at first but joined in. Turns out she's done yoga herself, but not regularly. She said that all the teachers she met were such arrogant cocky asses she really didn't want to have anything to do with them or yoga anymore!

I said it was unlucky... anyway I invited her to come everyday and I hope she really will come.

It got me thinking about choosing yoga teachers. I mean yeah sure I've had my experiences with yoga teachers who just are- like she said, too cocky it's just a total turn off. But I always liked yoga anyway, and now especially, I like my teacher too. Wailana's the best. On a side note, I really love listening to and watching her lighten up videos. Keeps me smiling that's for sure!

Sunday, September 14, 2008

Wai Lana Yoga Supplements!

Wai Lana's got a new product line: Wai Lana Supplements. They're still on buy one take one for now, and I'm thrilled about it. I just ordered a big bunch of them. I'm going to give them to my teachers and grandparents.

I've been organizing an official Wai Lana Yoga fan club with some of the people I met at my yoga classes before. I'm pretty excited about it actually, it's been really good.

I've still been going with my cooking stints. Zucchini's only like $.25 now, so I made some zucchini banana bread- . Well.. they liked it so I guess it was a hit! :)

Saturday, September 13, 2008

Yoga Twisties!!

It was always a big joke for us during yoga classes before. The first yoga teacher I had was a real twisty. :D

Anyway.. Wailana's newest asana of the week is the "Arm Twist" which actually really does feel great after sitting in front of the computer for a long time. Here's what Wai Lana says about it:

This pose stretches the upper back, especially the muscles between the shoulder blades and the spine. It also stretches the shoulder joints, elbows, wrists, and arm muscles. Arms Twist Pose relieves fatigue in the upper back and shoulders as it brings oxygen to the area through increased circulation.


Mmm... mmm mmm.. I just wanna smoosh someone..

Bad weather

Gosh seems like there's really bad weather conditions all throughout the world. All these different hurricanes and typhoons hitting different countries- floods, deaths...
The fury of nature indeed.

Kinda makes me think of how all of us need shelter, and it's just hard for us to find that shelter sometimes... it's actually kinda dumb when you think of it in a sense. We're all running around here in this world so unsure of what is coming our way. We have so many relationships - which in one flash can just be taken away. Death. Death is such a daunting perspective sometimes.

I would be terrified to be so alone at death, with no one to call to- or to hold me.

Friday, September 12, 2008

Wailana's recipe trials take 3

I tried more of Wailana's recipes today. I still had some left over avocados from the other day, so here's what I made:
Wailana's Avo-Pasta

With a creative, elegant presentation, this rich, cheesy pasta dish will easily become one of your regular recipes. Flavored with balsamic vinegar and nutritional yeast and filled with chunks of fresh avocado, it makes a cool, dairy-free alternative to typical macaroni and cheese.

1 1/2 cups dried spiral pasta

Salsa:
1/2 Tbsp. olive oil
3/4 cup onion, minced
2 large cloves garlic, minced
2 cups tomato, peeled and diced
1/4 cup ketchup
1 tsp. ground cumin
2 tsp. raw sugar
Salt and black pepper to taste
Pinch of cayenne pepper to taste

Vegan Cheese:
1 Tbsp. nutritional yeast
1 Tbsp. cornstarch
2 Tbsp. eggless mayonnaise
1/2 cup water
1/16 tsp. turmeric
1/8 tsp. salt
2 tsp. soy sauce
1/8 + 1/16 tsp. balsamic vinegar

3 cups ripe avocado, cut into 1/2-inch cubes
6 large lettuce leaves

1. Cook the pasta according to the package directions. Rinse in cold water and set aside to drain well.

2. Meanwhile, prepare the salsa. Heat the olive oil in a skillet on medium heat and sauté the onion and garlic until lightly browned. Add the remaining salsa ingredients and cook until thickened, then remove from the heat and chill. Note: Use store-bought salsa if desired.

3. Whisk all the Vegan Cheese ingredients together in a small saucepan until well combined. Bring to a boil on high heat, stirring constantly until thickened. Chill until cold. In a large bowl, mix the pasta and Vegan Cheese until well combined. Add the avocado cubes and gently toss together.

4. To serve, either line a large salad bowl with lettuce leaves or place a lettuce leaf in each individual serving bowl. Gently scoop the avo-pasta on top of the lettuce. Make a small hole in the center of the pasta and fill with the salsa.

Serves 6

Nutritional Information Per Serving:
Calories: 299, Fat 14.3g (128 cal), Carbohydrate 36.5g (146 cal), Protein 6.2g (25 cal)
Added information: Saturated Fat 2.3g, Cholesterol 1mg, Sodium 382mg, Dietary Fiber 5.5g



I didn't follow the vegan cheese thing and used parmesan instead. I'm a great fan of parmesan :). It was a pretty yummy dish. I invited some of my girlfriends over to eat it with me, and they all seem to have enjoyed it as much as I enjoyed the beautiful mocha drinks they brought. The joy of friendship!

Wednesday, September 10, 2008

Trying Wai Lana's Recipes take 2

With the weather so cold, all I've been thinking about is eating. I know it's bad. I did try two more recipes from Wai Lana today.

Here's one:

Wai Lana's Chunky Corn Soup

My daughter has never liked the taste of milk, but she loves this creamy soup with chunks of vegetables and the sweet burst of juicy corn.

3 cups potatoes, diced
1 cup corn kernels, fresh or frozen
3 cups water

1 Tbsp. butter
2 1/2 cups corn kernels, fresh or frozen
1 cup zucchini or string beans, diced
1 stalk celery, sliced
1/2 cup onion, chopped
1 cup milk
1/2 Tbsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
1 tsp. dried basil
1 Tbsp. fresh parsley, minced
1/4 cup fresh chives, chopped

1. In a large saucepan bring the potatoes, 1 cup corn, and water to a boil. Cook on medium heat for about 15 minutes until soft. Mash the potatoes and corn slightly, allowing them to break up a little but not completely.

2. While the potatoes are cooking, melt the butter in a skillet on medium heat. Add the 2 1/2 cups corn, zucchini, celery, and onion and sauté until the vegetables are tender.

3. Add the sautéed vegetables to the potato mixture. Stir in the milk and the seasonings and mix well. Add a little more liquid if necessary. Gently reheat, then serve.

Serves 10

Nutritional Information Per Serving:
Calories: 131, Fat 2.4g (21 cal), Carbohydrate 23.9g (96 cal), Protein 3.5g (14 cal)
Added information: Saturated Fat 1.2g, Cholesterol 6mg, Sodium 372mg, Dietary Fiber 2.6g



And here's the other:
Wai Lana's Herb and Onion Rolls

These soft and tender rolls are not traditional bread rolls, but actually pieces of bread dough wrapped around either an onion or a fresh herb filling. They are perfect for picnic baskets or packed lunches, but they are also good accompaniments for a bowl of homemade soup or a light salad.

Dough:
1 cup low-fat plain soymilk
2 heaping Tbsp. mild clover honey
1 Tbsp. active yeast
1 cup whole wheat pastry flour
2 cups unbleached white flour, plus extra as needed
1/2 cup nonhydrogenated soy margarine
2 Tbsp. maple syrup for basting
Salt for garnishing

Onion filling:
1 tsp. olive oil
3 cups onion, finely chopped
1 1/2 cups water
2 tsp. raw sugar
1/8 tsp. salt
1/2 Tbsp. unbleached white flour

Herb filling:
1 cup assorted fresh herbs, such as parsley, basil, cilantro, rosemary, oregano, mint, and tarragon (use small amounts of strong herbs like tarragon and rosemary)
5 tsp. eggless mayonnaise
5 tsp. maple syrup

1. Heat the soymilk and honey in a small saucepan until just warm. Remove from the heat and mix in the yeast. Cover and let sit until frothy, about 15 minutes.

2. Meanwhile, prepare the onion filling by heating the oil in a skillet on medium heat. Add the onion and sauté for a few minutes until lightly browned. Add the water and cook until the liquid has completely dried up and the onions are soft. Add the sugar, salt, and flour and mix well. Set aside to cool. Wash and dry the fresh herbs for the herb filling, removing any woody stems. Finely chop and set aside.

3. In a large bowl combine the flours for the dough. Rub in the soy margarine with your fingertips until crumbly. Add the bubbly yeast mixture and mix to form a soft dough, adding a little more flour if necessary. Knead for a minute.

4. Turn the dough onto a floured counter. Divide into 5 pieces. Roll one piece into a 6x12-inch rectangle. Cut in half to make two squares. Place 2 Tbsp. onion filling down the center of each piece, spreading it to form a 2-inch strip. Fold one side of dough over the filling, then fold the other side on top. Press the ends together to seal. Spread 1 Tbsp. onion filling on top of each roll, then place them on a large oiled baking tray, leaving 2 inches between each one. Repeat for 3 more onion rolls. The sixth roll will be an herb one.

5. For the herb rolls, repeat the same process for rolling and cutting the dough. Spread 1 tsp. mayonnaise down the middle of each roll, then arrange 2 Tbsp. chopped herbs in a 2-inch strip down the center. Drizzle 1 tsp. maple syrup on top, then fold the sides in and seal the ends. Sprinkle 1/2 Tbsp. chopped herbs on top of each roll.

6. Baste all the rolls with maple syrup, then sprinkle lightly with salt. Loosely cover the rolls with plastic wrap and let rise for 35-45 minutes until puffy. Preheat the oven to 350°F. Bake the rolls on the middle rack for 25-35 minutes, or until golden brown. Cool before serving.

Makes 10 bread rolls, 5 onion and 5 herb

Nutritional Information Per Serving:
Calories: 297, Fat 10.8g (97 cal), Carbohydrate 44.1g (176 cal), Protein 5.9g (24 cal)
Added information: Saturated Fat 1.9g, Cholesterol 1mg, Sodium 82mg, Dietary Fiber 3.8g



I tried some other onion bread too - which is my sister's recipe - and it turned out looking more like this:


I loved it and everyone else in the family loved it. Success. :)

Wai Lana's Avocado Tarts


It rained cats and dogs all day today. I went to the market at around 7 am this morning to restock our kitchen. I love to feed people, and I'm always on the lookout for new recipes. With the avocado season just about to end, I took advantage of the few and last cheap yet wonderful avocados I could get my hands on and tried out Wai Lana's "Avocado tart" recipe.

Avocado Tarts

These pre-baked pastry cups filled with a custardlike cream will please your vegan friends. Best served freshly chilled. Cholesterol-free avocados are loaded with potassium, vitamins A and C, and niacin.

Pastry:
1 cup unbleached white flour
2 Tbsp. raw sugar
1/2 tsp. egg replacer powder
1/4 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
3 Tbsp. safflower oil
Water for binding

Filling:
3/4 cup fresh cashew milk*
1/4 cup raw sugar
1 tsp. vanilla
1/8 tsp. salt
1 1/2 cups ripe avocado
1 Tbsp. lemon juice
Fresh mint leaves for garnishing

1. Preheat the oven to 350°F. Mix the dry pastry ingredients together in a medium bowl. Rub in the oil with your fingertips until evenly crumbly. Carefully add just enough water to make a soft ball of dough.

2. Lightly oil 4 mini tart pans or custard cups, or a standard muffin tray with 6 cups. Divide the pastry into 4-6 pieces depending on the size and choice of pan. On a floured work surface, roll each piece into a circle about 1/8 inch thick.

3. Place the pastry into the pans and mold to fit. Prick the bottoms with a fork. Bake for 20-30 minutes until light golden. Cool and remove the shells from the pans. If you are using custard cups, bake first, then remove the pastry shells from the cups and bake on a tray, bottom side up, for another 5-10 minutes.

4. Prepare the cashew milk as directed below. Blend the cashew milk and the next 4 filling ingredients until smooth. Add the lemon juice and mix. Spoon the filling evenly into the cooled shells and chill briefly. Garnish with fresh mint leaves.

Makes 4-6 tarts

*Cashew milk: Blend 1/4 cup raw cashew pieces with 1 cup hot water until smooth. Strain through a fine strainer.

Nutritional Information Per Serving:
Calories: 293, Fat 15.3g (138 cal), Carbohydrate 34.7g (139 cal), Protein 3.8g (16 cal)
Added information: Saturated Fat 1.8g, Cholesterol 0mg, Sodium 202mg, Dietary Fiber 2.7g



I say, it came out quite well. My neighbors really liked it too. The cashew milk is really wonderful stuff. I could drink it on its own if I didn't know about how fatty it is.

It's a tart anyway- and well.. personally I like avocados when they're not smooshy and ripe. I like them when they're still firm and beautifully buttery. But since this recipe's a tart- it's definitely a bit easier to use the avocados which are relatively riper and therefore softer... just makes it all easier to mix up.

An interesting thing about avocados:
1. avocados are also known as butter pears or alligator pears and originally came from Mexico
2. Avos are high in good fats, dietary fiber, vitamins and potassium.
3. The pit, seed, leaves, bark and in some cases fruit can be toxic to some animals, particularly birds

Anyway... I'm just dreaming about avocado sandwiches right now.

Cya

Monday, September 8, 2008

Back problems

More than 90% of all people start experiencing back pain as teenagers! It's all the sitting down, inactivity, compounded with the overeating that causes all of the back problems most people feel. Then of course the are accidents, etc etc that happen. I wasn't spared from all the back pains. As a 15 year old I'd have really bad back problems from all the heavy things I'd carry for work.

Yoga's helped me heaps tho. Here's one yoga exercise that really helps a lot. Just listen to Wai Lana talking and you'll automatically start relaxing!

Saturday, September 6, 2008

reasons why we love wai lana yoga




1) i love wai lana yoga because it makes me feel good : )