Category Archives: General Healthy Hypocrite Musings

Just a Quick Post to Share Thrive Market

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Check out Thrive Market.  Thrive is a membership community that uses the power of direct buying to deliver the world’s best healthy food and natural products to our members at wholesale prices and to sponsor free Thrive memberships for low-income American families.

I’ve looked through their vegan offerings and compared prices and they are quite good.

Healthy Hypocrite receives a credit from Thrive for every referral who signs up and places an order.

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What’s In My Tortilla Today? I’m Back Bigger and Better!

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I couldn’t come back with a wimpy tortilla after all this time away.  So there!

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We start with a Trader Joe’s Brown Rice Tortilla (toaster oven crisped so it’s like a tostada only bigger) and then just keep adding on:  homemade jalapeno garlic hummus (I’ve been making lots of tasty hummus-so easy and saves $$ over store bought), onion, fancy salad mix (broccoli, brussel sprouts, cabbage, kale, chicory), plus more broccoli, carrots, avocado, sugar plum tomatoes, homemade crispy seitan (see the brown cubes?  Click here for the recipe I used-baked version using veggie broth instead of water), spicy toasted butternut squash seeds (I made these the other day–never waste any part of the vegetable!), nutritional yeast (just a tiny sprinkle) and a few dashes of Tabasco sauce (not my usual, I know!).

What’s in your refrigerator or pantry that you can put on/in a tortilla?

 

Healthy Hypocrite Tip:  Did you know that 1 pound of dry garbanzo beans (aka: chick peas) is equal to 3, 15 oz. cans?  I purchased 1 pound of dried garbanzos for $1.  Typically, a 15 oz. can runs $1 or more.  Making the beans is very easy.  All you need to do is sort through them to remove any stones or discolored beans, rinse and then soak them overnight (8 hours).  I usually just put them into my slow cooker pot to soak and then rinse after 8 hours, add fresh water and then slow cook for a few hours or until done.  You can add a little salt if you’d like.  Oh, and one serving (1/4 cup dry) has 10 grams of (awesome plant) protein, no fat, 9 grams of fiber and 15% (DV) of iron.  Not too shabby!

What’s In My Tortilla Today? Last Night’s Leftovers, Yes!

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As a child my siblings and I were not big fans of leftovers.  I’m not sure what that was all about (no bad on my mom as she is a very good cook).  I have amazing leftovers now and I’d like to think the vegan fare is the reason.  I made the best roasted sweet potato cubes last night and served with black wild rice and avocado.  So today’s tortilla is mostly that plus a few more add-ins.

Trader Joe’s Chia Seed Tortilla, black wild rice, roasted sweet potato cubes, red onion, fresh parsley, tomato, avocado, Bragg’s Vinaigrette and Trader Joe’s Jalapeño Hot Sauce.  Easier than pie and way more nutritious, not to mention very tasty.

 

Healthy Hypocrite Tip:  Are your “yams” really sweet potatoes?  You betcha they probably are.  What they (your market) have been labeling as yams are really red-skinned, orange-fleshed sweet potatoes.  For your information, sweet potatoes’ skin and flesh range in colors, and they come in both “hard” and “soft” varieties. It is the soft varieties, which become moist when cooked, that are most typically labeled “yams” here in the U.S.

What’s In My Salad Today? Kale, Cabbage and What?

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It’s a nice warm summer day here in sunny San Diego and a fresh, cool salad is in order.  And, sometimes I just want to eat with a fork!  It really does look a lot like one of my tortilla creations, doesn’t it?  I could have served this in a tortilla but I’ve got banana bread that I made and that will be my bread item for today.  Not that I really watch the bread thing like a crazed person–I’ve really cut out most all bread except tortillas.  Keep an eye out for the banana bread recipe one of these days.

Today’s salad is (mostly organic) kale, green cabbage, carrot, broccoli, cauliflower, tomato, red onion, apple, raisin, sunflower seed, fire roasted jalapeño, avocado, lemon juice, fresh garlic and a small splash of olive oil.

Oh!  I just realized as I’m typing this that I forgot to include the yellow beet that I have.  Darn it!  I’ll add it to my next meal.  I have to say that this is a nice mix of crunchy, tangy, sweet and spicy–the jalapeño adds zing and the raisins and apple balance with sweetness and the seeds for crunch and the avocado tops it all perfectly.  No chemical and fatty salad dressing needed!

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Healthy Hypocrite Tip:  Save vegetable scraps, skins, etc. (always wash first even if you are peeling so you can use for your broth) in a large gallon size freezer bag and when the bag is full, add to a large soup pot filled with water and make vegetable broth.  I usually add a few bay leaves and extra onion for good measure. I’ve discovered a great way to strain the broth by using a coffer filter in a funnel over a large glass jar.  Works great if you ladle the broth (you might want to wait for it to cool) into the lined funnel.  Also, last batch I made I re-used the veggies for a second batch by adding more water and simmering again.  Some of hhe best veggies to use for broth include onion, carrot, celery, garlic, parsley, tomato, zucchini, potato and leek.  I don’t typically use red beets because of the color, but you could use yellow beets.

What’s In My Tortilla Today? Cilantro Pesto and Spaghetti Squash!

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I know.  Seems like a crazy combo.  I do like to work with what I have on hand and I was handed the spaghetti squash by my kind neighbor.  I was at the store that day and saw a good deal on organic cilantro (3 oz. package for 99¢) so I grabbed it with a pesto in mind.  Here’s the low-down:

I washed the squash, cut it length-wise, scooped out the seeds, rubbed it with coconut oil, put into a glass baking dish cut side up and baked at 375º for about 50 minutes (you might want to check on it halfway through in case it seems dry and brush with a little more oil–I did not feel the need to do add more oil).  Let the squash cool enough to handle and then use a heavy fork to scrape the strands of squash from the skin.

Depending upon the size of the squash you may have a lot of “spaghetti” and that is why I’m on like my third meal and I still have more left.  Last night I served it over the bed of shredded baby romaine lettuce and topped with the pesto.

Today, of course I’m having it on a tortilla.

Here’s the rough recipe for the pesto.  Feel free to play with the ingredients and quantities as it’s pretty difficult to screw this up!

3/4-1 cup walnuts

1/4+ cup raw sunflower seeds

3 oz. (about a cup packed or so) fresh cilantro leaves (I removed the larger stems and left in some of the little ones)

1-2 (or more) handfuls of fresh parsley (this is all I had left and would’ve used more) or you can add fresh basil or a combination of these herbs

2 large cloves of garlic

Juice of 1/2 a lime (not those teeny limes, regular size)

Nutritional yeast (just a sprinkle)

Olive oil (I probably used between 2 tsp. and 2 Tbl. you may adjust for your own preference once you’ve mixed)

Coconut oil (I used around 2 tsp or so and again, adjust according to your preference or use all olive oil if you want)

1/3-1/2 cup Tropical Traditions Coconut Cream (this was a fun addition to this recipe and I highly recommend this product for lots of things.  It is not the same as canned coconut cream, trust me on this and make sure you click on the link to check it out as they have the best quality coconut products I’ve ever used).

Himalayan pink salt and black pepper to taste

Process in food processor and adjust oils to desired thickness.  I process very thoroughly and like my pesto thicker so I can spread it.  Serve warm or cold.  I went with cold yesterday as I was serving over lettuce but today, I heated the tortilla with the pesto for a few minutes in the toaster oven.

Today’s tortilla is a whole wheat variety and I spread the pesto on it, added a layer of the spaghetti squash, some red onion, a bit of avocado and some hot sauce.  I just might have another one of these!

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Healthy Hypocrite Tip:  If you don’t want to use a lot of oil in your pesto, you can experiment with other liquids such as coconut milk (plain, of course), almond milk or other nut milks.  You could even use low sodium vegetable broth.  I’ve done this in the past and added more nutritional yeast too (takes the place of the cheese that is in typical, non-vegan pesto).

What’s In My Tortilla Today? It’s Not Easy!

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By that I mean, it’s not always easy coming up with titles for these tortilla posts.  Really, it’s not always difficult coming up with the titles either.  The tortillas themselves are pretty easy, most of the time.

Trader Joe’s Brown Rice Tortilla, vegan moxarella cheese, red onion (lots!), orange bell pepper, fresh parsley, yellow beets, hummus, avocado, black pepper, Trader Jose’s Jalapeno Hot Sauce, my secret no-salt seasoning

 

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Healthy Hypocrite Tip:  Step away from the computer and go outside and take a walk around the block.  You can thank me later.

What’s In My Tortilla Today? I Told You So!

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Tooting my own tortilla’s horn today which we don’t usually do–however, this combination is super tasty!  I said the leftover roasted sweet potato rounds would show up in a tortilla and voila, here they are.  I still can’t believe there were any leftover to begin with!

We start with a Food for Life Ezekiel 4:9 Sprouted Grain Tortilla (these are pretty good for a change of pace, check them out here), then added roasted sweet potato, vegan moxarella cheese, black olives, chunky tomato pizza sauce (I made pizzas the other day and had some leftovers), fresh parsley, avocado and my secret no-salt seasoning.

Bonus photo (I’m making up for being away for over a week):

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Healthy Hypocrite Tip:  Most leftover foods keep longer than you think.  This is why I like to make extra so I can use them for the next few meals.  Just make sure to put them into air-tight containers before refrigerating and open/remove them from the fridge only when you are ready to eat or use them.  Fresh herbs will keep for quite a while (as in weeks) if you wahs and dry them thoroughly (air dry on a towel, don’t rub) and then roll in a paper towel and put in a plastic zipper closure bag (no brand names here!).  This parsley has been in my refrigerator for around 3 weeks now–impressive, huh?