FOOD ADDICT

This food addict will post every meal and every food purchase as a social and personal experiment to see whether publicizing these intimate choices will result, overall, in healthier behavior and weight.

Monday, May 23, 2016

Delicious Blueberry Oatmeal - No Added Sugar or Oil!

This one was easy.

I made steel cut oats. While those were boiling, I lightly mashed a raw banana in the bottom of my bowl with a fork. Then I made a cashew cream in my blender (1:4 cashews to water). I poured my oats into the bowl once they were done, stirred those in with the bananas, and added my cashew cream along with a bunch of fresh blueberries. This was a delicious breakfast with no added oil or sugar!

Enjoy!

Sunday, April 24, 2016

Vegan Portobello Tomato Napoleon

Here's another easy and delicious recipe.

Water sauté a portobello mushroom cap as well as a few slices of any type of tomato of your choice.  I tend to use Roma tomatoes because I find them easier to deal with. Steam a few spears of asparagus. Take some smaller mushrooms of your choice, slice those, and steam (or water sauté) them for three minutes. Make the pesto sauce that I posted previously, which you can find here. Remove the veggies from their various cooking apparatuses, and I suggest that you place the portobello cap on some paper towels to soak up excess water. Stack to your liking, and you're done!

Enjoy!

Thursday, April 21, 2016

Vegan White (Mostly Raw) Pesto

This is probably the best sauce that I've ever made. It is simply delicious and easy-peasy to make.

Step 1: You'll want to start by making yourself a good cashew cream base. For this, I used water, raw cashews, a few raw walnuts, some white chia seeds, and some raw pumpkin seeds.  Blend in a blender until creamy.

Step 2: Now, stop the blender.  Add raw pine nuts, a few cloves of lightly roasted garlic, and a bunch of fresh basil. Blend only lightly so that you leave the sauce a little chunky. Add salt to taste. I only added a tiny bit of salt.

Viola! Super yummy!

You're welcome. ;)

Sunday, March 27, 2016

Vegan Potato Rice Curry

Today, I made my first ever curry dish. It was super easy. I didn't really measure anything for this entire recipe. I pretty much just eyeballed it.

The first thing to do is to prepare your rice if you have not already done so. I used organic brown basmati rice. Next, prepare your potatoes any way you like. I steamed my potatoes after cutting them into cubes. My preference is to leave the skins on, but you don't have to do this.

When your potatoes are about half-way finished, it's time to start the sauce. I used a tomato sauce (that I bought at the store; I didn't make it from scratch), organic curry powder, a touch of organic garlic powder, peas, corn, tofu, and spinach. For the tofu, I used the firm kind. I drained it and dried it in some paper towels before cutting it into cubes and placing it into the sauce. Salt the sauce to taste. 

Lightly stir in your potatoes, and then pour the sauce over the rice, again, stirring gently.

You're done! Enjoy!