the day I purged the fridge: mixed bean and quinoa hodgepodge

I'll throw a disclaimer out right away: I'm not a chef. I'm not a food photographer. This is not turning into a food blog. What this is is a yummy recipe-ish concoction that I threw together one day with stuff left over in the fridge, and it has become a staple in our house. It's animal-friendly (vegan) in the way that it doesn't use them, and it's a complete meal. Plus, it's flexible and easy, so if you're a not-chef, like me, you can swing it. Here goes...

mixed bean and quinoa hodgepodge

serves any number of people over any number of days, depending on how much you want to eat

stuff you need (all approximate)

• 1 cup quinoa

• 2 cups vegetable broth

• 1 lb organic green beans

• 1 lb/1 can dark kidney beans

• 1 lb/1 can garbanzo beans

• 1/2 pound cooked lentils

• 3/4 cup Italian-ish dressing of your choice (You can make your own, or I like Trader Joe's or Annie's Naturals Tuscan Italian varieties.)

what you do with that stuff

Cook the quinoa in the vegetable broth (you can also use water, but vegetable broth will provide more flavor, plus, it's easy to make), covered, until the liquid is absorbed (15-20 minutes), then cool.

Discard the ends of the green beans and snap each bean into thirds. Steam slightly in a steamer basket or blanch (you still want them to be crunchy), then cool.

Cook the beans, unless you're using cans (I usually use organic canned beans for convenience). Feel free to substitute any type of bean you like.

Cook the lentils, if necessary (I LOVE the packaged lentils at Trader Joe's...you can find them in the veggie section. Much easier.)

Once everything has cooled, stir all ingredients together in large mixing bowl.

Feel free to play with the proportions to suit your dietary, taste, or texture preferences.  It keeps nicely in the fridge, so I make this big batch so I can have something to easily grab for lunches over several days. It's quite filling! The rest of my family loves this as a side dish. I sometimes eat it as-is, but I often use it as my base and add different combinations of things I have around. Some of my favorite additions:

• avocado and beets

• pecans and raisins

• almonds and apples

• over a bed of your favorite cooked greens

• over your favorite lettuce

• with a side of roasted fennel (another of my staples)

I probably would have fallen of the vegan wagon a lot more often had I not been able to reach for this nutritionally-balanced quick meal, so I'm sure to have some on hand about every-other week so that I can just grab a scoop when I'm ravenous.

my new bible: The Kind Diet

A few months ago, I borrowed Alicia Silverstone's The Kind Diet from the library, and once I hit the maximum number of renewals allowed, I hung onto the book and paid the overdue fees until a purchased copy was delivered to my doorstep. I couldn't be without it. As an aspiring vegan for reasons of health, animal protection, environmental preservation, and, well, hell, the love of a good challenge, I find myself turning to The Kind Diet on a daily basis. Silverstone's book provides coaching, inspiration, and damn good recipes, all free of judgement.

The first half of the book shares Silverstone's opinions and research about why being vegan is a good choice and how it makes her feel. It is often funny. It's thought-provoking and approachable, as if you're chatting on the couch with a girlfriend. I mean, she talks about farts. Good stuff. She discusses the benefits of particular foods and coaches the why and how of making a transition to a vegan lifestyle. I've called myself a flexitarian because I'm making mostly vegan choices but still can't tear myself away from an occasional juicy burger. Since being a vegan can seem extreme and the lifestyle has it's share of critics, it's helpful that Silverstone outlines three levels of vegans, and how to qualify: "flirting," "going vegan," and "becoming a superhero." There's something for everyone!

The second half of the book is full of delicious recipes. Silverstone has introduced me to some new ingredients I never knew existed, which is really exciting. Some of the recipes are quick and simple and have become staples for my family, such as "Christopher's Cauliflower Steaks." Some are definitely more time-consuming and labor-intensive, but since Silverstone talks a lot about experiencing the joy and sensuality of cooking, this makes sense. I have to plan ahead a bit more for these recipes, but they are worth it.

I've implemented many of the basic tips from The Kind Diet and am working my way through the recipes in the book as a huge part of my journey toward becoming vegan. Plus, it's a fun read. Everything about it is kind. To learn more about The Kind Diet and the vegan way of life, check out Silverstone's Web site, The Kind Life.

cow's milk or almond milk?

I grew up drinking and loving cow's milk. After breast feeding Porter and Campbell for eighteen and sixteen months, respectively, I happily transitioned them into a morning routine of cow's milk. My eldest (16), B, has long-loved a tall glass of the stuff with desert every evening. It has been in our lives, and it's a hard habit to shake. When my daughter, Campbell, now 4 1/2, first began breast feeding, the doctors suggested I supplement with formula because she wasn't thriving and she, in fact, was throwing up most of what I put in her. We determined that she had a dairy allergy, so any dairy I consumed was rejected by her body. Without passing judgement on those who choose formula for a variety of reasons, I was personally determined that no formula would enter the lips of my babies. And I knew I could make the sacrifices necessary to make that happen.

So I quit all dairy cold turkey, and I considered it an adventure. It was easy to give up dairy for my child, and it was fun to explore new options. I learned a lot, Campbell did better, and I discovered soy. I thought it a delicious miracle, and considered myself healthier for it. Soy has it's own issues, which I won't go into here, but suffice it to say that when I discovered those issues, I decided to take the next step in my journey. Enter almond milk.

Most of the milk I drink is part of my morning coffee. Soy in place of cow's milk was a creamy, delicious trade, and I felt healthier for it. Soy milk was sweeter than cow's milk, so I gave up sugar in my coffee. I stuck with it, even after Campbell gave up the breast. I just didn't enjoy cow's milk anymore, and it made my coffee taste rancid. The switch to almond milk was a harder sell for me. It just didn't seem as, well...milky. I tried rice milk and coconut milk and flax seed milk, which were even less satisfying. I finally settled on almond milk about a year ago, and I have since fallen in LOVE.

I have successfully converted my husband to enjoy almond milk in his morning coffee. On his cereal, he uses cow's milk and almond milk in equal proportion. With desert (taking it straight), he still succumbs to the cow.

B will drink whatever I put in front of him, but, as a teenager, he pretty much fends for himself most of the time. So when I pour him a glass, he'll happily drink almond milk. If left to his own devices, either because his brain cells have been sucked up by video games or because he likes it better or because he wants to spite me, or because his biological mother tells him I'm a hippy health freak, he'll pour himself an overflowing glass of cow's milk. Rebel.

The littles are now consistently drinking a 50/50 blend of almond milk and cow's milk. I gradually blended their cow's milk to reach that proportion, and they don't seem to notice it. But if I go a hair over 50% with the almond milk, it is promptly rejected, and fits are thrown. I'm struggling with just abolishing cow's milk altogether, or attempting to keep up the transition. They love their milk so. And I love beer. Best not to go cold turkey on either, for now. There might be fits.

I only purchase organic whole (less processed) cow's milk, so we're using the best of the worst, and I bake and cook with almond milk when milk is required. There we are.

So the ongoing saga of mind over matter and ethics and the spell of dairy in our lives continues...

This graphic that Allison's Gourmet posted is a fantastic summary of why almond milk is a much better choice for animals, the environment, and health:

I'd love to hear why you choose the milk you do.

Ultra Oil for Pets

I used to think supplements unnecessary. I make sure my family eats healthy, nutritious food, so why should we need anything more? I learned that due to the depletion of minerals in our soil, the foods we thought were so nutrient-rich–and should be–sadly, are not. Even whole, organic, natural foods don't pack quite enough punch. So I put my family on the best supplements I could find with maximum absorption. The whole family takes multivitamin & minerals, calcium, and omega-3s, and us oldsters also take joint supplements so we don't get all crotchety when we try to run around.

But what about N.A.S.H.A., our dog? She just turned eight, yet still acts like a puppy. Would she need to supplement, too? I feed her the highest-quality food. But then, taking what I know into consideration...she'd probably need to get on board with the rest of the family.

I discovered Ultra Oil, a skin and coat supplement, a balanced source of omegas for pets. Ultra Oil is designed to compensate for the deficiencies found in our pets' foods. It is heart-healthy and helps with immunity and overall organ function as well as itchiness and skin dryness.

Although N.A.S.H.A. is healthy overall, she has that wiry fur that easily tangles, and she has seasonal allergies that cause her to lick and chew her paws at various times of the year (like, now), depending on what's in the air and on the ground. Since pets absorb everything they step on through their paws, it's easy to understand why it's common for pets to pay so much negative attention to them.

Tony Klabunde from Ultra Oil describes the supplement:

Ultra Oil gives you everything you need from a fish oil supplement with the omega-rich, low mercury sardine & anchovy, but we don't stop there. We add hempseed oil (nature's most balanced source of omegas) along with flaxseed and grapeseed oil. This allows for the complete profile of healthy fats, including omega 9s, in the right balance to be optimally absorbed. We believe this is why our supplement is so much more effective at healing allergic breakouts, itching, and hot spots that fish oil alone just can't touch. After people see the effectiveness of this balance on even the most serious skin irritations, they keep coming back, but the #1 thing that causes people to originally switch from fish oils is the fact that Ultra Oil doesn't have that stinky odor.

And, it's true! I really stuck my nose in there, and the stuff has no odor whatsoever. N.A.S.H.A. is a super picky eater, so I thought for sure she'd reject her altered regular food when I put the Ultra Oil on it, but I have seen no change in her eating habits whatsoever, so she either likes it or doesn't notice it. Based on her weight, all she needs is one pump per day. Administration instructions are on the bottle, so you'll know how much your pet needs.

After being on Ultra Oil for a month, now, I have noticed a reduction in the amount of time N.A.S.H.A. spends tending to her paws. There is an occasional lick, but, for the most part, the Ultra Oil has alleviated her allergic reactions. Though her fur isn't like that of a mink, and she'll always be prone to dreadlocks, it seems softer to me and tangles less.

I love the fact that Ultra Oil is non GMO and completely human grade. The farmers from which they source their seed oil use sustainable farming practices. So I can feel good about giving it to my pet.

Though we've seen some benefits in N.A.S.H.A., I'd love to see first hand how the stuff works on a dog with extreme allergies and hot spots. Stay tuned for future reviews!

Ultra Oil is available for individual use and wholesale applications.

Disclaimer: I was provided Ultra Oil in exchange for my honest opinion.

i broke down: Shamrock Farms'® new flavored sour cream

A couple of months ago, I was invited to tour Shamrock Farms, a leading local dairy farm. The farm is fairly large, and, as I expressed when I toured, I think that, while at the facility, the dairy cows are treated very well, considering the production volume. When I visited, I was invited to try Shamrock Farms' newest product, then in development, their flavored sour cream. The three exciting flavors were released into stores this week (I saw them at my local grocery store, so it's for reals), but my family and I had the privilege of sampling them a couple of weeks ago ('cause we're just cool like that).

As you may know, I've been working toward living a vegan lifestyle, so, yes, I was a bit conflicted about consuming sour cream, not something I frequently do, but in the name of product research and deliciousness, I caved.

The flavored sour cream comes in three varieties: Creamy Ranch, French Onion, and my absolute favorite, Zesty Jalapeño. I thought about making something fancy and complex, but reconsidered. I wanted to taste this new product for what it really was, especially if I was falling off the wagon in it's honor. So I made tacos.

We frequently make vegan tacos, but this time, we went vegetarian. I use a "meat-ish" base of tempeh, onion, and taco seasoning, and even our meat-eating friends think it's delish. They don't just say that. They actually have seconds. We put on all the trimmings, then topped each taco with a large dollop of zesty jalapeño sour cream.

YUM. I loved this flavor best because it is so flavorful, with real bits of jalapeño, and, well, zesty, as described, but just when you think it's going to be too spicy, the creaminess mellows it all out. Even our littles loved it!

Shamrock Farms' new flavored sour creams are currently prominently displayed on a front end-cap in my local grocery store, and I noticed when I was there yesterday that each one had a nice little coupon attached. You can also print a coupon from the Shamrock Farms Web Site. If you visit the site, you can also check out serving suggestions. And if you're so inclined, enter the "Dip. Mix. Top." contest.

Enjoy! And if you're falling off the wagon like I did, don't feel too guilty. Sometimes it's worth it!

Disclaimer: Shamrock Farms provided me with sour cream samples in exchange for my honest opinion.