Tuesday, 13 December 2011

Fries from Hades

Fries from McDonald's... 
I thought I was safe. 
What is more vegetarian than a 
bunch of plain cut up potatoes?
What is in those fries?
Photo from: http://imgur.com/gallery/xSjLT

How about learning from a reputable source? Click here!
Nothing is SAFE anymore... learn what you can from all packaged foods and restaurants before you decide to eat any of it! You only have one body and nobody will take care of you except yourself.

Making your own fries at home is the only way to be sure you're not eating chemically laden foods
  • Cut up your potatoes into thick wedges or like the ones above, if you prefer the look.
  • Spray the cookie sheet with a light/low-fat oil spray, and place them all spread out, not on top of each other.
  • Sprinkle with salt if desired.
  • Bake in a preheated oven at 425 degrees or 220 C for about 30 minutes, until golden and crispy.
  • Check often so they don't burn! It all depends on the size of your slices.
  • Be careful when taking out tray, the fries are hot! Enjoy them with your favorite topping such as ketchup, vinegar, or eat them plain! YUM!
 At least you'll know it's 

Sunday, 11 December 2011

Van's the Man!

Waffles that is!

These waffles are extremely delicious! But they are not just any waffle, they're wheat, gluten, egg, and dairy free! 
Made with brown rice flour, and potato starch, these are for anyone with allergies and intolerance to the above ingredients.

I had three 

(there are six in a package) 

I totally ran out of maple syrup... so I put canned mandarins, and added raspberry jam, and smothered the whole thing in mandarin juice from the can! 

It was probably more delicious than maple syrup. 
And I hate to break a tradition, but I had to!

photo by http://howisitmade.org

Wednesday, 7 December 2011

Wednesday's What Am I? #1

What Am I?

  • I can be made into a juice
  • Good source of Vitamin B5
  • Provides 16% of adult's Vitamin C
  • In Egypt this food was thought to fight intestinal worms
  • Used as eyedrops to slow down cataract

The right answers will get a free recipe, using the food above, from yours truly!

Monday, 5 December 2011

Happy Herbivore Talks!


Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay's recipes have been featured in Vegetarian Times, Women's Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay and sample some of her recipes at happyherbivore.com

Question # 1 - Why did you decide to write this second cookbook?
I was obligated under a contract :-) 
I'm joking -- I mean, yes, that's true, I had signed a contract to write three books, but I knew after writing my first book if it was successful, I'd write more books for my fans.
I started my blog (and now write cookbooks) with one mission: to show that eating healthy, plant-based meals is easy, approachable, affordable and most importantly -- delicious. My recipes are all no fuss, everyday ingredients, quick and easy. I'm proving that healthy doesn't have to be expensive or complicated or a shore. It's possible -- and fun!

Question # 2 - Why are you so hooked on smoothies?
I'm not really "hooked" on smoothies---actually, I can't think of the last time I had one! I do like to have smoothies on occasion, though, particularly in the summer months when it's really hot outside. They're so refreshing. It's an easy breakfast, and a cheap one when fruit is in season, so I guess I favor them in the summer as a seasonal and affordable option.

Question # 3 - Why did you decide on a full color page of the photos instead of a smaller picture?
Personal preference. I like full page pictures and cookbooks with lots of pictures and color.

Question # 4 - Are you hoping that most people who buy this cookbook become more plant-based in their eating habits for a long term even forever?
My hope with my cookbooks is that people see that eating healthy is delicious, affordable and approachable. I believe that every plant-based meal matters and I hope my cookbook encourages people to eat more healthy plant-based meals, and as often as possible

Question # 5 - Are you going to do a Canadian tour for any one of your books?
Probably not -- book tours are really expensive -- and I'm also swamped writing my third book right now. I really do want to see all my fans and supporters; so someday I'll meet them all... including you!


Apple Fritter Cups | 12 muffins
Photo taken by Scott Nixon

As my friend Sheree` says “These treats just jump right in to your mouth and make you dance!”

1 ½ cup chopped apple (skin optional)
1 c nondairy milk
1 tsp apple cider vinegar
2 tsp vanilla extract
¼ cup light brown or raw sugar
2 c whole wheat pastry flour
½ tsp salt
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon, divided
nutmeg or ground ginger
Basic Glaze

Preheat oven to 350F. Fill muffin tin with paper liners and set aside. Toss 1 cup apples with a few dashes of cinnamon and a little brown sugar until well coated and set asides (“topping”). In a small bowl, whisk nondairy milk with vinegar and set aside. In a large bowl, whisk flour, salt, baking powder, baking soda, ½ to ¾ tsp cinnamon (your choice) plus a dash of nutmeg or ginger, and stir to combine. Whisk in sugar then pour in milk mixture. Add vanilla and remaining ½ cup apples and stir to combine. Spoon into muffin cups just a tad more than ½-way full. Add “topping” on each. Bake 15-25 minutes, until a toothpick inserted in the center comes out clean. Meanwhile, make glaze, substituting 1 tsp of liquid with 1 tsp pure maple syrup (optional). Drizzle warm fritters with glaze.

Tip: Once the fritters completely cool, the liners will peel off. If you plan to eat them warm, lightly spray the inside of the liner with oil-spray to prevent sticking or forgo the liners and grease your muffin tin or use a nonstick pan.

Per Fritter (without glaze) : 102 Calories, 0.4g Fat, 20.9g Carbohydrates, 2.4g Fiber, 5.5g Sugar, 2.7g Protein