I have decided that it is time for a pantry challenge. Basically I will only be allowed to buy $30 of fresh produce a week and non-dairy milk for the remainder of the month, we have a CSA that comes every 2 weeks so we will have this produce on top of the purchased. Also minimal going out to eat, this means only going out to eat once a week. I have a packed pantry but I always seem to be buying more. This challenge will help me do a number of things:
1. create new recipes
2. save money
3. ensures not wasting food
I’m excited to see how well I do, while still eating healthy. Have you ever tried a pantry challenge? How well did it go for you?
My first introduction to Himalayan salt was when I started making raw food recipes many of which call for pink Himalayan salt. During my research I came across HimalaSalt which is ” the only Ethically Sourced, Artisan Made Pink Himalayan Sea Salt that is Kosher Certified, Green-e Certified (made by 100% renewable wind and solar energy), sustainably packaged, with 5% of profits going to the environment and back to the source community (source).”
HimalaSalt sent me a great package of their products which included a shaker of the HimalaSalt, salt grinder, garlic salt, salt and pepper (great travel size ones) and my favorite the HimalaSalt Zen Cube. You’re probably wondering ‘what do you do with this giant cube of salt?’; I wondered the same thing and HimalaSalt has a page on their website devoted just to answering this:
“What I’ve Used It For…
Grating finely over edamame, ice cream, caramel, salads, finishing off grilled fish, watermelon, chocolate ganache, grilled vegetables, rice, beans, cucumbers and raw veggies with a drizzle of extra virgin olive oil, it’s like a meditation or a moment to pause and be grateful for the abundance and blessings I have, to be able to eat the best organic natural foods available, and especially to be able to feed those to my children and friends. (source)“
I haven’t yet tried the Zen Cube but I am looking forward to trying it on my next batch of edamame that I steam up.
I honestly can’t say enough how much I love this salt and since trying it there is no way I am going back to any other salt. The flavor is so distinct and tasty as well the product is eco-friendly.
Blogger Disclosure: Cooking For A Vegan Lover received these products at no cost from the company for review.
Today I finished the last of my La Bean Coffee, and it was a sad day as this was some great coffee. I tired the Bali and the Dark Knight Blend (pictured below) both were great although I must say I preferred the Dark Knight Blend which is a rich dark blend.
One of the great features on the La Bean website is how to brew the perfect cup which is easier than you might think. I prefer to use a French Press over a drip as I find it has the best flavor, trust me switch from your old coffee maker to a french press and you’ll taste the different and love it. Below is how La Bean suggests brewing their coffee to make the perfect cup:
“Brewing the perfect cup of coffee is not that difficult, in fact it is quite easy, it just requires the right ingredients and the right measurements.
Grind your coffee just before brewing and use filtered water.
We recommend using a French Press. It may seem like a hassle but we assure you it’s worth it. Use ½ cup of whole beans for a one liter press. Grind the entire ½ cup on a coarse setting. Use water that is just about to boil (never pour boiling water on coffee grinds) and steep for 4 minutes. Press and enjoy.
If you prepare your coffee in a Drip Coffee Maker, set the grinder to medium and use 2 large tablespoons of coffee per 6 ounces of water.
If you use a cone filter (pour over) grind your coffee fine and use the same ratio of 2 large tablespoons per 6 ounces of water. ” Source
Click to View the La Bean Coffee Website
Blogger Disclosure: Cooking For A Vegan Lover received these products at no cost from the company for review.
In the past 2 years I have really gotten into the raw foods diet and although I do not practice it as much in the winter I still try to get in at least one raw meal a day (we live in VT and produce is not so great in the winter). Somedays this means just keeping it simple and having a green smoothie usually for breakfast, sometimes at lunch. The recipe book Green Smoothie Revolution by Victoria Boutenko has been a great resource for making some delicious green smoothies as well as providing a ton of information about green smoothies in sections such as The Importance of Rotating Greens in Your Smoothies and Food Combining in Green Smoothies.
Click to View on Amazon
The second part of this book features:
Tips and Tricks for Smoothie Preparatoin
Green Smoothies for Beginners
Supergreen Smoothies
Savory Green Smoothies and Soups
Green Smoothies for the Adventurous Souls
Green Puddings
Green Smoothies for children
Green Smoothies for Pets
Green Smoothies for Body Care
So far I have been mostly playing around with recipes from Green Smoothies for Beginners, Supergreen Smoothies and Green Smoothies for Children however I am interested in trying some green soups and puddings soon. The great part about this book is the variety of recipes there are, 200 to be precise, that are all fun and different. The recipes use a variety of greens to keep things interesting as well as a number of great fruit and veggie combinations. My favorites (so far) have been the Medallion Melon which is simple cantaloupe and romaine- simple and delicious. However, my absolute favorite and so far go to smoothie has been the Winter Green Smoothie which is berries, spinach, water and ginger- soooo good.
Over all this is a great book for those interested in raw foods, green smoothies and healthy new ways to get greens into ones diet.
Blogger Disclosure: Cooking For A Vegan Lover received this book at no cost from the publishing house for review.
Quinoa Cakes with Edamame Salsa at Whispering Canyon- sorry for the blurry picture
The Quinoa Cakes were good but the meal was missing something so we were still hungry after we left.
Neil's Big Drink at Whispering Canyon
Part of the fun of Whispering Canyon is that it is loud, rambunctious, and they waitstaff pics on you to know end. So when Neil ordered his cola they brought it out in the largest mason jar they could find.
samosas at sanaa
Parathas at Sanaa
Mango Chutney, Grilled Red Pepper Hummus and Garlic Pickle
Sipping on a Mojito at Sanaa
We wished we had gone to dinner at Sanaa but we were only able to stop in for drinks and appetizers but the food was amazing. We talked to the chef and he explained what was vegan on the menu and the other options that he could do up for us if we desired. We got bread sampler (only the paratha is vegan) and the samosas.
Our day at Magic Kingdom was pretty boring for food. Neil and I picked up bread at the food court at our resort and made PB&J sandwiches for breakfast which we snacked on throughout the morning. For lunch we went to Cosmic Ray’s and got veggie burgers with fries- not the best choice and we were feeling nauseous after- we don’t eat a lot of fried food so it didn’t set well on our stomachs.
We had planned to go to The Crystal Palace for dinner however by 7pm we had been at MK for 12 hours and were exhausted, freezing and ready to head out. So we went back to the hotel and changed and headed downtown to Wolfgang Puck Express and boring us got the exact same thing as the day before- Italian Chopped Salad and Spaghetti with tomato, basil and garlic sauce with fruit for dessert and a yummy Sam Adams.
