Tag Archives: Food

Correcting Proteins

The Myths & Metaphysics of Protein
By Carla Golden, 2013

If you’re on Facebook you’ve probably seen charts like the ones below proclaiming protein content of assorted vegetables.

Vegetable Protein

Vegetable Protein Continue reading


Peru Purple Corn

Purple Corn
By Purple Corn Benefits

Purple Corn has always baffled scientists and even the ancient royalty of Peru centuries ago–why the purple color and since when did it turn purple? Well, the why has been answered–it is due to the rich anthocyanin count in the plant. Anthocyanin being the pigmentation responsible for the deep purple color. But the when?

One article has it that the enigmatic purple corn has been here even before man fell in Eden. It’s the original corn God created, the article boldly claims, and only pollution probably turned it to white. But it has been preserved in Peru.

Whatever the reason, purple corn with the powerful anthocyanin grows only in the high mountains of Peru and along its coastlines. You may have purple corn also growing in your locality but it likely does not have the 16.4 mg per gram count that our Peruvian Continue reading

Vegan muffins + Pancakes

Italian Vegan Way of Life



Hello everyone!

Yesterday I made these muffins. They are gluten-free, sugar-free, egg-free and dairy-free, therefore Muffins-free. 😀

No, I am joking! Actually they are very, very nice.  I used agave syrup to substitute the sugar and I added some pieces of apple and banana in the dough. With the leftover dough I also made some delicious pancakes. I hope you like it


350 gr gluten free flour (mine is a mix of rice flour, potato starch, tapioca starch, maize flour an buckwheat flour. I buy it at Asda)

90 gr corn oil

about 250 ml water

agave syrup to taste (about 6-7 tbsp) or sugar (150 gr)

1 banana

3 apples

2 tbsp of baking powder

1 lemon zest


  1. Sift the flour in a bowl and add the oil and the lemon zest.
  2. Pour the water little by little,whisking with an electric whisk, until the dough is smooth and…

View original post 497 more words

Drinking Vegan Apple Pie

Apple Pie SmoothieApple Pie Smoothie
By Stephanie Eusebi, 2014

I’ve been having Apple Pie cravings for a while now but haven’t made one for two reasons:
1.  I would probably eat the whole pie in one sitting (No joke!).
2.  I only have 5 minutes before I have to run out the door!


1 apple
½ banana Continue reading

Sha Causing Malnutrition

Feng Shui Bagua 2Feng Shui Energy Malnutrition
By DK Feng Shui Consultants, 2013

Does your building suffer from energy malnutrition? There are many ways it can happen and I’ll talk about just a few. First what is it and why should I care? In Feng Shui energy is equivalent to food for the body. We all ready know that energy, or food, is all around us. Without food we die. With poor quality food we live but cannot reach our potential. Only with good quality food can we have the best opportunity for a healthy business and life. So think of your building as a body and feed it properly. Continue reading

Sharing Vegan or Vegetarian Spaghetti

Spicy, Lemony Spaghetti With Roasted Garlic AsparagusSpicy, Lemony Spaghetti With Roasted Garlic Asparagus
By Thisgirlsgottaeat, January 31, 2014

Get dinner on the table fast with this simple, fresh pasta dish. This spaghetti is bright and lemony, with a nice kick of heat. Serve it as a side along with a protein, or as a main dish like I have here with roasted asparagus. Delicious with a crisp white wine!

The following serves 4: Continue reading

Spinach Sautéed with Mushrooms and Green Onions

The Mountain Kitchen


As promised, here is the spinach recipe I paired with the Oven Baked Fried Chicken and mashed potatoes.


  • 8 cups fresh spinach
  • 8 -ounce baby bella mushrooms, sliced
  • 2 large green onions
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • kosher salt & pepper



Wash the spinach very well. Rinse it again, and drain it. You want your spinach as dry as you can get it. I used my salad spinner (Click HERE for Salad Spinner Kitchen Tips) to dry my spinach.

chopping-off-stemsPick it over, discarding any tough stems and yellowed or slimy leaves. 


Clean the mushrooms, and slice them. Save the white bulbs from the onions for something else; chop the greens finely.

Olive Oil and Butter

Heat the butter and oil in a large skillet until it begins to foam.


Sauté the mushrooms until lightly browned on both sides.


Add the green onions, and sauté until they are limp. Season with…

View original post 82 more words

%d bloggers like this: