Posts made in February, 2010

This is a light but warming dish for the cool spring days. Ingredients 1 Bunch Chinese Broccoli 1-2 Tbsp Minced Ginger 1 Tbsp Soy Sauce 1/2 Tbsp Rice Vinegar Cooking Oil Method Mince the ginger. Wash and cut the broccoli to maintain length. Add the oil to a large pan. A wok is best because it allows you to cook the food quickly and very hot. A hot cast iron pan will do the trick though. Fry the ginger for a minute or so until it is a light brown. Add the broccoli, soy sauce and vinegar and cover for 30 seconds. Stir it around so it does not burn. Cover for another 30 seconds or a minute. The broccoli is done when the leaves have all wilted and the stems are just beginning to soften. There should still be some crunch in them. This is tasty and preserves...

Learn to harvest and cook your own Bamboo Shoots!

You’re just not flexible now. Underneath all the built up tension is a young and flexible you. It is easy to get yourself back with a simple standing forward bend. Stand in tadasana, mountain pose, with your feet about hip width apart. Relax the knees, tuck the tail bone, roll the shoulders back. Find a spot on the wall level with your eyes to focus on. Breathe here for a few moments, then take a deep breath in as you sweep your arms to the sky. Exhale as you fold down like a book, bending from the waist, letting the head drop. Breathe full relaxed breaths here for five minutes. Your legs may start to shake. A teacher once said to me, “Shake when you’re young so you don’t shake when you’re old.” To come out of the pose exhale...

Whether you’re looking for less cholesterol or more fiber in your baking, try this quick and easy egg substitute. Ingredients: 1/2 cup ground flax meal 1 1/2 cup water Blend together on high for two minutes. Ready to use as eggs, or store it in the fridge for a few days for later use. Try it in some Pineapple Carrot Muffins.

These muffins provide a substantial amount of veggies, fruit, and other goodies for those on the go. Best cut in half, toasted, with cream cheese. Great for breakfast! You can double this recipe if you have a bowl large enough and an army to feed. Ingredients: Wet Stuff: •    1/2 cup rice or almond milk •    1/2 cup flaxseed egg substitute (or 1/2 cup egg) •    1/2 cup olive oil •    1/2 cup honey or substitute (such as maple syrup) •    3/4 cup crushed pineapple, unsweetened and drained •    2 cups carrots, grated in a food processor •    1 Tbsp vanilla extract Dry Stuff: •    3 cups whole wheat pastry flour, sifted •    1/2 cup rolled oats •    1 cups walnuts, chopped small •    1 1/4 Tbsp baking...