A Blast from the Past-What's Your Food Lifestyle?

While pondering what to write this week I thought about the spirit of transition that is in the air now.  From life situations to a more healthy diet, life is about change.  Here I've attached a blog entry from last year with ideas that I came up with to aid in the transition to more healthy eating habits.  I originally wrote this for an old college buddy but found it would be helpful for anyone.  So for you folks out there who needed a little assistance, enjoy!
click here--->What's Your Food Lifestyle?

Who ate my Broccoli?

For my spring garden I planted broccoli but found that worms got to it before I did.  I guess for next season I need to find something to spray on the plants that is organic and non hazardous.  Any ideas?  I love to cook with broccoli especially steeped and mixed in with carrots.  F.Y.I  something I learned about broccoli in cooking school is that it should be stir-fried or cooked by itself then added to a dish.  If not it's flavor will overpower the other items in the dish.

Check out the video and let me know what you think!

Organic Farming’s Foothold Grows Stronger - NYTimes.com

Hi Southern Veg Folks.  Thought this was an interesting article.  Has the economy made you re-think the foods you buy?

Organic Farming’s Foothold Grows Stronger - NYTimes.com

Home Grown-Cooking with Local Ingredients

My husband is not a pasta fan but he loves this recipe I found on Food Network. While at the Farmer's Market today I picked up some organic arugula and can't wait to add fresh basil from my garden which are both required. A great dish with home grown ingredients, you can't beat that, Enjoy!

P.S. Don't forget to enter my Sunday Dinner contest and win a free Southern Vegetarian Living t-shirt. Check me out on Facebook at www.facebook.com/southernvegetarian
For the recipe click here--->Tri-Colore Orzo Recipe : Giada De Laurentiis : Food Network

Interesting Article>Proposal to Cut Back on Potatoes in Schools Causes a Food Fight

I see potatoes are next on the school food chopping block.  Let me know what you think about this and what positive changes you see being made here in the South.  I know some districts have vegetarian/vegan options which is great!  I personally grew up on gumbo and jambalaya with the occasional Taco and meatloaf/chicken day for lunch at school.  But hey, that was South Louisiana private school lunch in the late 70’s.
High School, well I won’t mention what we ate there

Check out the article---->Proposal to Cut Back on Potatoes in Schools Causes a Food Fight - WSJ.com

Sunday Dinner: Polenta Lasagna- Happy Mother's Day!

Sorry this is so late, I took a little vacation with the family for Mother's Day.  Hope you enjoy it!

Southern Vegetarian Living: How To I.D. Genetically Modified Food at the Supermarket

A little Friday FYI for your next trip to the supermarket.  Southern Vegetarian living is more than just cooking,  it’s about knowing your food, honoring your body,  being conscious and healthy.  Check out the link here. How to I.D. Genetically Modified Food.

From “Stay Healthy, Louisiana!” » National “Let’s Move” Initiative and Local Program Gets Kids Moving, Dancing Together

For those of you who don’t know by now, I am a Dancer by trade, as I tell folks.  I have two degrees that have a dance emphasis but came to my food love thing within the past 10 years.   The first reason why my food interest was peaked is because I counseled kids who were not fed healthy meals while working as a Dance Therapist and felt that the foods they were eating affected their mood, and also because when I moved back to Louisiana from living in Chicago, I was a vegetarian and there weren’t many choices in terms of where and what to eat.  I am loving the “Let’s Move” initiative by the First Lady and also the fact that she is promoting healthy eating along with it.  The two go hand in hand.

Click here to see the "Let's Move" video and what folks are doing in Louisiana to get moving

20 Tips for Cake Baking, from Batter to Frosting - Made Just Right

 

Part two of vegan baking.

20 Tips for Cake Baking, from Batter to Frosting - Made Just Right

8 Essential Vegan Cookie Baking Tips - Made Just Right

Back in 2008 I went to a cooking intensive at the School of Natural Cookery in Boulder Colorado.  There I learned to cook from the heart, smell my spices, salt without a measuring spoon.  Well, a portion of that intensive included vegan baking.  Now I must admit, I love to bake.  It’s all part of my cooking therapy.  The other night I whipped up a cake with the last little bit of my chocolate because I just wanted to create something tasty. 

When I first came home though and began to put my new found cooking skills to use, I found that my baking skills still lagged behind.  But if at first you don’t succeed try and try and try.  Even if it takes 7 years,  yes 7.  You see, even before I took a class, I read about and tried  my hand at vegan baking.  After many years of broken, crumbly, dry, and tasteless cakes, brownies, and cookies, I’ve gotten the hang of it.  And you know, the funny thing is that I followed my intuition on what would work and what wouldn’t.  I did watch a few videos on regular baking techniques and ask a vegan baker or two what their suggestion was.   But, for the most part, I centered myself on what I wanted to bake and choose my ingredients accordingly.  The basics I learned in the cooking class along with my own intuitive knowing helped me to create some great treats.  Well enough rambling, I actually came here to post the following from Earth Balance on vegan cookie baking.  It provides some great tips and insight for those looking to switch to a more healthy alternative.

P.S.  You can check out the cookbook Intuitive Cooking which was used at my intensive in Colorado to your right.

P.P.S.  All my recipes aren’t perfected, I still want to go to a vegan baking intensive.  You can never know too much about baking!

Read More > 8 Essential Vegan Cookie Baking Tips - Made Just Right