Monday, February 27, 2012

Vegetarian Cooking

I've been asked, since starting this blog, many questions about vegetarian cooking. While eating vegetarian on this diet is more than possible, it can be a little more difficult if you don't stay within the realm of the original diet. Much of the processed food developed for vegetarians on the market, while otherwise healthy, is flavored to have more taste, or even a different taste, than it originally would have due to overprocessing, or even due to its contents. In other words, seaweed is not meant to taste like chicken. MSG, probably in several forms, has been added in processed foods to make it taste that way. Sticking to the original diet, meaning pure vegetables cooked  at home with seasonings added, is much healthier. Visit for a list of MSG aliases that can be found in foods. Are there vegetarian foods on the market that can be eaten? Yes. I know I eat some of them. I would love some vegetarian 1-2-3ers to post what they have found in stores and where they have been able to eat out (to help with variety), since I am a true meat eater. My mission now is to create some vegetarian recipes that taste great. Here is your first one. I have some others that I'm working on, and they will be posted as soon as they are perfected.
Addition 2/29/12: I do realize that many vegetarians don't eat fish, and I'm sorry if I have offended anyone. That was certainly not my intent. I am working on more recipes that will be out soon. There is a website listed below where you can find some great recipes in the meantime. Some may need to be altered a little to fit the diet, but others are great the way they are. I chose one I like and posted it.

Shrimp and Bean Soup

1/2 cup dry black beans
1/2 cup dry light red kidney beans
1/2 cup dry great northern beans
1/2 cup dry pinto beans
2 tblsp olive oil
2 shallots, chopped
2 cloves garlic, minced or crushed
2-3 cups vegetable broth recipe (don't use store-bought) Use mine or find a traditional one and make it w/out onions.
4 cups water
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/4 tsp ground mustard
1/2 tsp dried parsley or 2 tsp fresh parsley
1 4oz. can green chilies
1 fresh tomato, chopped, if desired
2 cups (1 lb) small-medium peeled, deveined shrimp

Pre-soak beans as directed on package. Drain and rinse. In a dutch oven or large soup pot, saute shallots in olive oil for two minutes. Add garlic and saute for one more minute. Add all remaining ingredients including the beans, except the shrimp. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add shrimp and bring to a boil. Reduce heat and simmer until shrimp is opaque and beans are at desired tenderness, about 15 minutes. You may need to add water periodically during cooking.
Tip: Do not use frozen shrimp for this recipe. The fresh shrimp will give it a much better flavor.
Tip: You may use canned beans (unflavored and watch preservatives) instead, if desired. Use one can for every type of bean.

Here is recipe you may like also.

See my new post for Spinach Dumplings on the blog here!

Wednesday, February 22, 2012

Chat with Dr. Buchholz, USA Today

I can't answer questions as well as Dr. Buchholz can, and I know many of you have read, or are at least interested in his book, so I thought I would post this link to a very informative chat that occurred in 2005. He answers questions the way no one else can, so I hope you enjoy. Topics such as medicines, food triggers, "sinus headache" vs. migraine headache, cluster headache and much more are discussed.

Thursday, February 2, 2012

Blueberry Ginger Refresher (Iced Herbal Tea)

Hello everyone. I was asked by the Migraine Research Foundation, through Twitter, to recommend a great-tasting herbal tea to go along with this very interesting February weather we are having. The tweet read: The weather in NY is mild and balmy. Looking to make a great tasting iced herbal tea. Any suggestions? #freakyfebruary Feb 02, 8:19 AM via HootSuite.  Cool! A challenge! An iced herbal tea for weird, warm, cloudy, out-of-place winter weather. Plus, I don't believe I've ever published an iced tea recipe before. As you may know, I am a fan of blueberries because they are very high in vitamins and minerals, not to mention extremely beneficial to the cardiovascular system due to flavanoid content. Since they go along with winter pies, I thought I would incorporate them into my somewhat summery iced tea. I know it's a little out of place, but so is the weather! Ginger is a good source of magnesium, potassium and B6, as well as other minerals, and may help with both nausea and inflammation. Cinnamon, like ginger, is very high in manganese, so it may also help with inflammation. So, Migraine Research Foundation, here is your...

Blueberry Ginger Refresher

2 cinnamon sticks or 2 tblsps ground cinnamon
1/4 cup fresh ginger root, sliced
4 cups water
2-3 cups fresh blueberries (or thawed, frozen blueberries)
2 tablespoons sugar or honey

In a medium non-metal saucepan, simmer ginger and cinnamon in water for 15 minutes. While simmering, run blueberries in a chopper, blender, strainer, or food processor long enough to release juices. Being careful to save all juice, strain blueberries through a cheesecloth or very fine mesh strainer to remove chunks. Set juice aside. When ready, remove saucepan from heat and remove ginger slices with a slotted spoon, then stir in sugar. Pour over ice in a pitcher, allow ice to cool the liquid, then add blueberry juice and stir. Serve over additional ice or refrigerate for later enjoyment. You may substitute fresh peaches for the blueberries (make a peach puree before straining), if you wish. Sweeten or garnish, if desired.