Tag: nutrition

The Best Juicer! (+Discount Code)

Posted in Blog.

Want To Make Fabulous Homemade Juice AND save $$$?

I did a ton of research to find a better juicer than the one I had for 15 years, and my search is over. No doubt about it: the Nama Juicer is THE BEST!

It extracts more juice
It’s incredibly easy to use
It’s extremely easy to clean
It’s shockingly well-priced for the value it provides
And it’s light enough to be portable! (Yes, this crazy lady takes her juicer on road trips.)

Get Your Discount Code For The Best Juicer

To receive yours (in plastic-free packaging!), get free shipping, and save $40 (10% off!),

1. USE this link
2. Enter this coupon code at checkout: COLLEEN10

–> Do you have a favorite homemade (or store-bought) juice combo? Tell me below, or ask me any questions you have! (For instance, I love to EAT celery, but don’t get it anywhere near my juice!)

Cooking with Herbs and Spices

Posted in Blog.

Are you cooking with herbs and spices? Or are they sitting and collecting dust on the lids of those cute little jars, unused for six months or more?

If so, I get it. You’re not alone.

Herbs and spices are the most underused ingredients in cooking

I often quip that people who say they “could never be vegan” because the food is “too bland” haven’t stopped to think about the fact that they flavor their meat with plants: ketchup, mustard, barbecue sauce, Worcestershire sauce, steak sauce, relish, vinegars, oils, horseradish, hot sauces, chutneys, jellies, jams, salsa, soy sauce, wasabi, curries, tahini, pickles, garlic, ginger, onions, lemons, limes, and an endless array of spices and herbs.

But truly, aside from the most widely used commercially prepared condiments, even vegetarians and vegans are not taking advantage of the thousands of herbs and spices available that add flavor, color, texture, warmth, and excitement to their dishes.

And that’s what I covered in my class: EVERYTHING YOU EVER WANTED TO KNOW ABOUT HERBS AND SPICES. I addressed the most commonly asked questions:

What’s the best way to store herbs and spices?
Should I use ground spices or whole?
I have a small kitchen but love to cook, so if you could choose only 5 spices and 5 herbs to have on hand, which would you choose?
I tend to stick with typical spices and herbs (cumin, coriander, turmeric) but would love to know what to do with less familiar ones such as sumac, fenugreek, and tarragon.
How do I substitute herbs and spices? For instance, if a recipe calls for cumin and thyme, but I don’t have either, what can I use instead?
Which herbs/spices go best with which foods?
Can I freeze leafy herbs like basil, parsley, and sage? How?
In terms of nutrition and flavor, which are best: fresh or dried?
If a recipe calls for one tablespoon of fresh herbs and you have only dried, what would the measurement be?
What cuisines are specific herbs and spices associated with?

I also provided recipes to help boost your use of some common (and not-so-common) spices and herbs:

Turmeric “Golden” Milk
Hibiscus-Infused Water
Za’atar
“Poultry” Seasoning
Herb-Infused Simple Syrup

Join Me in a Class

I packed a LOT into this class, and I’m so pleased by the response to it. You will feel soooo empowered and soooo excited by the end. GET YOUR ON-DEMAND VIDEO, RECIPES, AND RESOURCES!

And tell me what else you’d like to know regarding cooking with herbs and spices in the comments.

Eat By Color

Posted in Food For Thought Podcast.

In this episode I explain why message for eating healthfully can be narrowed down into three little words: eat by color. The pigments in plant foods are a key to their nutritional benefits.

BANANA OAT “COOKIES”
These couldn’t be more simple and more delicious. There is no added fat, no added sugar — only the protein, nutrients, and natural sweetness from the banana and cinnamon. Mash up 1 banana in a bowl. Stir in 1/2 cup oats (quick-cooking or rolled), some cinnamon, and a dash of salt. Use a spoon to drop 4 cookie-shaped dollops onto a parchment-lined baking tray, and bake at 350 degrees for 15 minutes until they are a golden brown. (I just use my toaster oven.) Let cool (or not!), and enjoy. (I’ve also made variations where I press a couple blueberries in before baking!!)

AFFILIATE PARTNERS

Nama Juicer — Use this link and coupon code COLLEEN10 and get 10% off my favorite juicer.

Plaine Products — Use this link and coupon code “compassion” for 15% off my favorite zero waste bath and body products.

Complement — Use this link and coupon code “joyfulvegan” and get 10% off my favorite supplements.

Apricot Red Lentil Soup

Posted in Recipes.

Easy, Nutritious, Delicious, and Fast!

This is one of my go-to recipes whenever I want something quick and delicious. It’s also a perfect New Year’s dish, as the lentils represent prosperity and luck in the coming year. If the apricots seem weird to you in a soup, trust me! They add a touch of sweetness and cook down into melt-in-your-mouth goodness.

Ingredients

2 tablespoons oil or water, for sautéing
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 cup halved dried apricots
1-1/2 cups red lentils, picked through and rinsed
5 cups vegetable stock
3 Roma (plum) tomatoes, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 -15-ounce can chickpeas (garbanzo beans), rinsed and drained

Directions

Heat up the oil or water in a large soup pot. Add the onion, garlic, and apricots, and cook for about 7 minutes over medium heat, until the onions begin to turn translucent. Stir occasionally to prevent sticking.

Add the lentils and stock. Cover, bring to a boil, then reduce heat and simmer for 30 minutes.

Stir in the tomatoes, cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.

Puree 1/2 of the stew in a blender or food processor (or using a stick/immersion blender), then return to the pot. Add the chickpeas, cooking until they’re heated through, about 5 minutes. Serve hot.

Yield: 4 to 6 servings

Did you make this soup? Let me know how it turned out in the comments below!

Want To Learn More Easy and Delicious Recipes?

Join me in my online cooking classes!

I have an on-demand soups and stews class and a pressure cooker class where I discuss the whys and hows, and the whats and wherefores of cooking with a pressure cooker and include a recipe for a brown lentil soup!