Spud Soup

1A way to brighten up dark winter days is to make a huge pot of homemade organic potato soup.  It warms both the body and soul.  Below is my recipe for organic vegan potato soup.  This recipe is simple and can easily be adjusted to add any other spices or flavorings.

Ingredients

  • 8-10 organic potatoes
  • 1 organic medium yellow onion
  • 1 box organic vegetable broth
  • 3 cups organic soy milk
  • 3 Tablespoon vegan butter
  • Gluten free table crackers
  • 1 or 2 chunks of vegan cheddar cheese
  • dash of salt
  • pepper
  1. Peel and chop potatoes and onion into small pieces.
  2. Empty box of vegetable broth into pan, heat to a boil.
  3. Add potatoes and onion, salt and pepper, bring to slow boil.
  4. Add soy milk and cook over medium heat for 30 minutes.
  5. Crush gluten free crackers on top
  6. Add Cheddar cheese chunks
  7. Add salt and pepper to taste.
  8. Enjoy!

Bowel Blasting Sprouts

At the end of the year, the farmer’s market offers a lot of great seasonal foods.  This weekend I left with a bagful of Brussels sprouts.  Not only are they nutritious and tasty, but they are one of the top foods that make you poop!

 

Cranberry Superfoods

On a recent adventure in central Wisconsin, I came across a rural cranberry bog.  Vibrant red cranberries floated in blue waters, as storm clouds passed overhead.  It was a beautiful sight.

I have always loved cranberries, but don’t eat a lot of them until the approaching holidays.  I did some research and found out that cranberries are actually considered a superfood.  They are rich in Vitamin C, E, A and K.  They are also a good source of fiber, high in antioxidants and low in calories.

Locally grown and harvested in Wisconsin, nothing tastes better or fresher than cranberries right out of the bog.

Instead of waiting for the holidays, incorporate cranberries into your everyday meals, you will enjoy the health benefits.

Here is one of my favorite cranberry recipes:

Sparkling Cranberry Orange Drink

Ingredients

  • 1 cup fresh cranberries
  • 2 cups freshly squeezed orange juice
  • 1/2 cup coconut sugar or preferred sweetener
  • 2 cups sparkling water

Combine cranberries, orange juice, coconut sugar, in a small pan and cook over medium heat.  When the cranberries start to pop, remove from heat and smash them against the side of the pan with the back of your spoon or spatula.

Strain cooled cranberries through a sieve, disregard the pulp, and refrigerate.  Chill for approximately 60 minutes and add the sparkling water.  Enjoy!

 

 

 

Mushroom Mania

At the local farmer’s market, I found a vendor who sells a huge variety of mushrooms.  Up until recently, I was not a connoisseur.  Then I got introduced the wild wonderful world of mushrooms and since then I have been experimenting with a variety of them.

My husband is an excellent chef and one of our first dates involved hunting for morel mushrooms. We immediately found a couple growing in the forest, which he later sauteed in garlic and oil.  That was the beginning of a love affair with both my husband and the mushrooms.

Over the weekend, I went in search of the mushroom man and was excited to see that not only did he have lion’s mane mushrooms, a new favorite of mine, but he had vibrant orange chanterelles.  I excitedly showed my husband the new find and together we cooked up a feast.

My everyday adventures now include mushrooms adventures.  Life is full of surprises…and mushrooms.

 

 

Fall Foods

In the Midwest, fall usually means a change in weather, dark cloudy days, and an end to warm sunshine.  One way of making the most out of the changing seasons is to check out your local farmer’s market.

This morning while most people were sleeping in, we grabbed some coffee and headed for the local market where we had our pick of colorful autumn squashes and veggies.

I was reminded that all seasons change and that each season offers something new to enjoy.  Today was a fun, colorful, and tasty trip to the local farmer’s market and tonight will we will have a feast of lion’s mane mushrooms!

 

Humane Cuisine

Does it matter to you where your food comes from? Do you prefer local produce over food that has to be shipped from a distance?  Does the quality of life of the animal you eat matter?

Farmers markets are again popular selling produce that is organic in nature.  Grocery stores give the choice of grass-fed beef and cage free eggs.  People no longer want animals that are pumped full of antibiotics or hormones, yet many people are still unaware of the effects of veal farming.

Having grown up in the Midwest, I have witnessed the impact on baby calves.  Immediately upon birth, they calf is taken away from its mother and placed in a tiny confined shelter where it has no space to move. it suffers a daily life of confinement beyond what any living being should experience.  I struggle to understand how ethically as a nation we can continue to allow inhumane farming practices to continue.  As a caring person who respects and values all living beings, I struggle to understand why anyone would choose to eat an animal that suffered to end up on their plate.  I also question why inhumane animal practices have not been banned in the United States.

I’m not against people eating meat, but I believe that all animals deserve to live the best life possible, to have space to roam, fresh air to breathe and clean natural foods to eat.

I spent 12 years living in England where Mad Cows Disease developed due to cattle and young calves being fed meat and bone meal that contained the remains of other cattle.  I remember watching the news reporting people dying in hospitals and thousands of cows being burned in large bonfires.  The results of tampering with what should have been a cow’s natural diet was catastrophic ending in death of both people and animals.

As a health-conscious person who cares about what you eat, where your food comes from, and what goes in it, please think about the animals and what kind of life they lived when you purchase your meat whether it’s from a grocery store or fast food chain.  Confinement, poor nutrition and trauma result in bad energy, and then the meat is consumed, possibly ending with poor health.

We are what we eat…

 

 

 

Cafes, Farms and Whole Foods

A growing trend in the Midwest is a return to healthy living, whole organic foods, and fresh produce.

Growing up in Wisconsin, I consumed dairy products with every meal. When I developed a dairy allergy a few years ago, I struggled to adjust to both a meat and dairy free diet.  Luckily for me, a vegan restaurant opened up in my town where I was able to eat everything on the menu.  Since then I began exploring Wisconsin in search of vegan food and found cities like Madison to be a lively, health-conscious city that offers ethnic cafe’s, organic teas, street musicians and natural essential oils and herbs that are grown and sold locally.

During a recent visit to the Midwest, I found colorful farmer’s markets and natural good-hearted people who not only enjoy healthy whole foods but who also enjoy drinking craft beers and fresh cheese curds straight from the factory.