Wednesday, January 11, 2012
Andrea Bocelli
Sunday, January 1, 2012
Souper Sunday- Rustic Red Kale and White Bean Soup
http://blog.fatfreevegan.com/2007/02/rustic-red-kale-and-white-bean-soup.html
You can substitute any other leafy green for the kale, but if you’re using quick-cooking greens such as spinach, allow the soup to cook for 25 minutes before adding the greens; then add the greens and cook just until they’re done.
1 bunch red kale (or use any other green available)
1 large onion, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1/2 cup parsley, chopped
1/2 cup chopped fresh basil (or about 5 “ice cubes” of frozen basil)
1 teaspoon dried oregano
2 15-ounce cans diced tomatoes
1 15-ounce can cannellini or other white beans
4 cups water
pinch red pepper flakes
salt and pepper to taste
Optional serving suggestions:
Balsamic vinegar and soy parmesan
Prepare the kale by removing the thick parts of the center rib and discarding them. Slice the leaves thinly. Measure out 4 cups of kale for the soup; save the rest for another use.
Mist a large, non-stick pot lightly with olive oil. Sauté the onion and celery until the onion begins to brown. Add the garlic, and sauté for another minute. Add all the remaining ingredients, and allow the soup to simmer, adding extra water as needed, until the kale is tender, about 30-60 minutes, depending on the kale. Taste the soup and add more basil, if necessary.
Serve the soup, stirring a few drops of balsamic vinegar and a sprinkling of vegan parmesan into each bowl, if desired. Makes about 6 servings.
Each serving contains: 152 Calories (kcal); 1 g Total Fat; (5% calories from fat); 9 g Protein; 30 g Carbohydrate; 0 mg Cholesterol; 258 mg Sodium; 7 g Fiber
Saturday, December 31, 2011
2011 wrap up!
Wednesday, December 28, 2011
Looking ahead-

It's been a few weeks since I've blogged (I do apologize!)...I finished up my first semester of graduate school and took a well deserved break from being attached to my computer daily!
Bananas Apples Berries (fresh or frozen) Raisins
Vegetables
Broccoli (fresh or frozen) Spinach (fresh or frozen) Lettuce Carrots
Cucumbers Canned tomatoes Marinara sauce
Grains
Rolled oats Loaf of bread (high-fiber or pumpernickel) Brown rice Quinoa Whole wheat pasta
Legumes
Soy, rice, almond, or plant-milk of choice Black beans (canned or dried) Garbanzo beans (canned or dried) Dried red lentils
Frozen edamame
Condiments
Apple butter Balsamic vinegar Cinnamon MustardSoy sauce
If you're scared you will not be able to get your calcium, iron, etc from this diet, I strongly encourage you to read Dr. Barnard or Dr. Fuhrman's books regarding these diets. You may discover that you'll be healthier eating vegan than your current diet.
Monday, December 12, 2011
Wreaths Across America


Sunday, September 25, 2011
Nursing Advisory! Nonoxynol-9

