Tuesday, May 13, 2014
Monday, May 5, 2014
8 Tomatillos (rinsed)
1 White onion (quartered)
4 Garlic Cloves
2 Jalepeno peppers
2 Poblano peppers
1 Bunch cilantro
3 Cans white hominy (rinsed)
2 Cans black beans (rinsed)
40 ounces water, vegetable, or chicken broth
4 ears of fresh corn, cut from the cobs
Begin bringing 40oz of water or stock to a boil on the stove in a large stock pot. Shuck and cut the corn kernels from the ears of corn on a jelly roll pan to keep the corn from flying around the kitchen. Distribute the corn kernels evenly on the pan and place under the broiler to brown. Watch carefully or they will burn. Rub the corn cobs with the back of your knife over the stock pot to get all the sugary goodness out of the cob. Throw the cob into the pot and let it cook.
Put tomatillos, onion, garlic, and peppers to a baking sheet and put them under the broiler. Allow all ingredients to char and turn each item one time. Once charred, put it all into a blender. Add a bunch of cilantro and blend until smooth.
Remove the corn cobs from the stock pot. Pour your blended mixture into the stock pot and taste. Adjust salt.
Rinse the hominy and black beans and add them to the pot. Cook the soup for 10 minutes, then add the roasted corn. Allow to cook for a few more minutes. Serve the soup piping hot and garnish with avocado, green onions, cilantro, and lime. Serve with warm corn tortillas.
Juice of 1 lime
Small bunch of cilantro
3 green onions
Place all ingredients into the blender and blend until very smooth. Use as a condiment on tacos, tostadas, or soups.
RAW CASHEW "SOUR CREAM"
1 Cup raw cashews
2 T. apple cider vinegar
1 T. Lemon
1/4 Cup water
1/4 t. salt
Place all ingredients into the blender and process until smooth and creamy like sour cream.
Monday, April 28, 2014
A few pointers: make sure to use plenty of corn meal on the pizza peel so the calzone doesn't stick and will slide onto the pizza stone easily. For an even crispier, more flavorful crust, brush the top with garlic-infused olive oil.
Tuesday, May 8, 2012
1 lb whole wheat pasta
1 pint mushrooms
A large handful of fresh spinach
3 cloves of garlic
1 Vegetable bullion cube
12 green olives
Cook the pasta per the package directions. Add all ingredients to a food processor and process the heck it of it. Once the mixture is the consistency of pesto add the mixture to a pan heated to medium heat. Heat through, add to the cooked pasta and toss until the pasta is well coated.
Monday, February 20, 2012
I have heard people say that a plant-based diet is too expensive, inaccessible, or too cumbersome. I disagree. This hummus costs less than $7 to make and it will feed two people for quite a while or give 4 people a full meal. All ingredients for this hummus were found in my local, small-town grocery store. Also, if you have a blender or food processor, any hummus is easy and quick to make.
Marcus' Green Cilantro Hummus
2 cans chickpeas (1 can drained the other with liquid)
2 green onions
Handful of fresh cilantro
2 garlic cloves
1 lemon juiced
1 T ground cumin
Salt to taste
Place all ingredients in a food processor and process until the consistency you want is achieved. If the hummus is dry, add more lemon juice or a little water. Serve with whole grain toasted pita bread; use as a sandwich spread, as a condiment for brown rice, or as a dip for raw vegetables. This hummus is full of flavor!
Sunday, February 12, 2012
The catalysts for this movement include a handful of doctors and our local hospital, who are following one of the hospital's missions to prevent disease in our area. They have been spurred on by the research of Cleveland Clinic Cardiologist, Dr. Caldwell B. Esselstyn, Jr., who has found that eating a plant-based diet can reverse heart disease.
My personal involvement in this is for a number of reasons. The first, and most important to me, is that I am getting older and need to take better care of myself for my family. I have been moving in the plant-based diet direction for about a year now. My wife introduced me to the writings of Dr. Esselstyn and Dr. Campbell, author of The China Study. Also, the documentary "Forks Over Knives" (available on Netflix instant play) pushed me along this path to plant-based nutrition.
Don't get me wrong. I love (loved) to eat meat, eggs, milk, cheese and seafood. I like all of it, but I knew that I was eating too much of it. Weight gain, rising cholesterol, acid reflux, my dad's prostate cancer and heart problems pushed me to re-evaluate what I was putting into my body. With the growing library of nutritional information in my head along with other external factors I decided to make a change. As a matter of fact, it was irrational, in my mind, to continue on the path that I was taking.
Needless to say, living in an area with lots of cattle, steakhouses, and burger joints, the Esselstyn program may be slow to catch on. Hopefully with the healthy and delicious recipes I will share here, all of us southern Oklahoma carnivores can at least try this plant-based eating and lifestyle change that will lower our cholesterol levels, reverse heart disease, and lower cancer risks. (Please know that all recipes previously posted in this blog were written before I made this change.)
Black Bean Burgers (Vegetarian and Vegan Burgers)
1 can black beans rinsed and drained
1 can of diced tomatoes with chiles drained (Rotel)
1 bunch of fresh cilantro
2 cloves of garlic peeled
2 green onions with tops chopped
1 cup of carrots chopped
1 cup brown rice (cooked)
1 cup quick oats
Salt, soy sauce or Bragg's Aminos to taste
Freshly ground black pepper to taste
Preheat oven to 400 degrees.
Put the green onions, cilantro, carrots, and garlic cloves in a blender or food processor and process until pieces are finely minced to the size of lentils or smaller. Once a fine mince is achieved, add the rinsed beans and tomatoes with chiles until a paste (which is really more like a hummus) is formed.
Pour the paste into a bowl and add one cup of brown rice and 1 cup of quick oats and stir. (I like the brown rice because in makes the veggie burgers a little more moist.) Taste your mixture and add seasoning as needed. Form the mixture into patties and place on a lined baking sheet. This mixture should yield about 8 patties.
Place into the oven and cook for 12 minutes and then finish under the boiler of 2-3 minutes. All you want to do is brown the patties a little.
Assemble your burgers on whole wheat hamburger buns. Use a turner to pick up the patties from the baking pan and place a patty on the bun. I substitute mashed avocados for mayo as my spread, and loaded the sandwich with dill pickles, mustard, greens, tomatoes and onions. This "hamburger" is very satisfying and super-healthy. With recipes like these, some meat-eaters might be convinced to give this diet a chance!
Wednesday, August 31, 2011
To roast garlic: Do not peel the head of garlic; instead, leave the entire head together, but cut off the top. Drizzle with olive oil and put in a garlic baker or custard cup covered with foil. Bake at 225 degrees for an hour or until soft. Let cool and squeeze the pulp out of each clove.
Rinse beans in strainer and place in a food processor. Process a few pulses. Add remaining ingredients and process until smooth. Adjust seasonings if needed. A nice presentation is to serve the hummus in a flat bowl, sprinkled with paprika and drizzled with olive oil. Some assorted olives are a nice addition to the plate.