The Big News…

The Big News…

I’ve been a little MIA lately as far as blog posts go and I’m very sorry about that.  I think you deserve an explanation:

I’m pregnant!

This will my the second human that I’ve built from scratch, I think I’m really getting good at it, but we’ll probably stop while we’re ahead and not outnumbered.  I’ve been dealing with morning sickness and extreme fatigue – everything seems horrible and my taste buds are off, way off.  Cooking anything was off my list and for a while longer cooking anything that took more than 10 minutes wasn’t one of my favorite ideas either.

With both pregnancies it’s been my favorite foods that have become my worst enemies: avocados, mushrooms, Indian food (yes, almost all of it!), sun-dried tomatoes, basil, bananas, whole wheat bread (I crave squishy white bread).  It’s so sad and disorienting to have my favorites become enemies.  Why?!?!?  I lived for a week on toasted white bread with Vegenaise, sliced cucumbers, salt & pepper, and hot sauce on top.  It’s all I could eat.  Sound good?  You may be pregnant too!

I’m just now getting my energy and taste buds back and it couldn’t be a more welcome change in my life.

That little blob is mine

That little blob is mine

Thank you for hanging in there with me and my severe lack of blog posts.  Ah, admit it, you didn’t even notice, did you?  :)

I’m due in the late fall and until then I may be stuck mostly on comfort foods with a peppering of super healthy things.  I wish it were the other way around, but I’m being realistic here!  One thing I am sure of, I’ll be buying all organic which isn’t much of a change for me, but over the last 6-12 months I’ve been hyper-conscious of GMO’s.  Naturally I was thoughtful about what my 3-year-old was eating, but sometimes I’d get a little too easy going at restaurants and things. I am not building a baby with GMO’s!

Is anyone else out there doing a vegan pregnancy with me?  Have you already done a vegan pregnancy?  If so, congratulations!!!!!!  :)

The Colossal Boxed Macaroni & Cheese Taste Test

The Colossal Boxed Macaroni & Cheese Taste Test

I was born and raised in the Mid-West of the United States; I think that in this country, at least when I was growing up,  kids are more or less raised on boxed mac & cheese, more specifically, Kraft mac & cheese.

It wasn’t until my husband told me he couldn’t stand boxed mac & cheeses that I ever considered that someone might not like it.   He’s from England and I guess it’s just not as popular over there.  He said it didn’t taste like cheese and it didn’t taste like much of anything else either.  I contemplated that for a long time, I still do in fact.  Kraft doesn’t taste like a piece of cheese or even like homemade macaroni & cheese, but it was one of my favorite comfort foods.  NOTHING brought me back to childhood like a bowl of Kraft macaroni & cheese, and if I see sliced up hotdogs in it I might just as well be sitting at the big wooden dinner table with lion’s heads for feet in our old yellow kitchen, I can almost hear my Mom humming as she makes me lunch.

I’m not so keen on the crazy processed cheese powder or the idea of a hotdog (not an actual meat one anyway), but we have fake versions of these now and I’m on a mission to find the best vegan box of macaroni & cheese that’s out there!  What I’ve tried I’d found locally in Denver, I haven’t special ordered anything online!  I found the Road’s End Organics brand at Whole Foods and I found the Leahey brand at Nooch Market.  I just can’t bring myself to order food online very often – there’s nothing wrong with it, especially if you don’t live in a big city with vegan options surrounding you, but I feel like grocery shopping should take place locally and in-person if at all possible.  Though I’m sure one day I’ll make the switch and wonder why I wasted all that time driving to the store, after all, I order diapers online and love that they’re delivered in 2 days to my front door!

The following macaroni & cheese trials took place in the very controlled environment of my personal kitchen.  The tast testers were myself, my 3-year-old son, and sometimes special lunch guests.

 

 

Road’s End Macaroni & Chreese – Whole Wheat Pasta, Soy Free, Lactose Free, Cholesterol Free

Looks almost like the box’s photo!

Road’s End Organics Dairy Free Mac & Chreese – Cheddar Style Organic Pasta Dinner.  Soy Free, Lactose Free, Cholesterol Free, Whole Wheat Pasta.

This is the first vegan macaroni & cheese I’d ever tried.  I remember the early days of this, it wasn’t great.  I was searching for comfort food and it delivered in that it was pasta in the shape of macaroni and it was warm and squishy with a bit of sauce on it.  However, the sauce isn’t very creamy.  I’ve been eating this particular brand and style for about a year, so I’ve gotten used to it.  I buy it, though I wouldn’t say I ever crave it.  The pasta is good, but the sauce leaves my mouth feeling a little grainy or powdery – I believe part of it is that it’s whole wheat pasta, not the squishy white stuff of my childhood; it’s definitely missing something creamy.

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Road’s End Shells & Chreese Cheddar Style – Soy Free, Lactose Free, Cholesterol Free

Shells & Chreese

Road’s End Organics Dairy Free Shells & Chreese Cheddar Style

This style of macaroni & cheese isn’t the one I’ve been looking for either.  It doesn’t taste like cheese – it actually doesn’t taste like much.  I wondered if it was one of those things that people say tastes “like cardboard” but it wasn’t cardboard either.  However, it is warm and squishy pasta – it gets some points for that.  It’s also not very creamy.

When I come across a macaroni and cheese that doesn’t taste good or taste of much I do this thing I learned from my Dad – I put ketchup on it.  I’ve not come across another person who does this, it’s weird, right?  I also go with hot sauce too, hot sauce can fix almost anything.

My toddler ate it, but didn’t ask for seconds and he refused to eat leftovers the next day.

I DO NOT recommend buying or consuming this macaroni and cheese unless you’re absolutely required to.

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Road’s End Mac & Chreese Alfredo Style – Gluten Free, Soy Free, Lactose Free, Cholesterol Free

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 Road’s End Organics Mac & Chreese Alfredo Style 

This is “Alfredo Style” so in my mind it doesn’t fall under my true search for vegan macaroni & cheese, but I thought I’d give it a whirl!

I’m pretty much not a fan of anything gluten-free, not that I’m afraid or closed minded, but there’s often a texture that comes with gluten-free, something powdery or grainy on my tongue.  It’s distracting.  I have had some great gluten-free food, but instant, processed gluten-free stuff is usually a little icky for me.  I deeply apologize for any gluten-free people here: I’m sorry for making that sweeping generalization AND I’m sorry that your options are reduced (especially if you’re also vegan!)

This box of macaroni and cheese wasn’t the macaroni & cheese I was seeking, but it is creamy.  I think what my mouth is craving is a box of cheddar flavored pasta, not alfredo.  While making this box I found the pasta to be very starchy and it’s definitely necessary to rinse it after it’s done cooking!

The first bite had a peppery flavor even though pepper isn’t in the list of ingredients.  There is also a lentil, raw beany flavor there.  I really hate that raw bean flavor!  NOT my new favorite, but after pouring my favorite sesame sauce over it…it’s awesome!  Alone, I wouldn’t buy it again!!

Also, if you look at the photo on the box it looks like there’s some crispy bread crumbs to sprinkle on top – that is not true.  The rest of their boxes are not deceptive, but this one is!  The finished product does not look like the box photo; they must have added bread crumbs to make it look better.  Fool me once…

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Road's End Penne & Chreese, Gluten Free - Cheddar Style

Road’s End Penne & Chreese, Cheddar Style – Gluten Free, Soy Free, Lactose Free, Cholesterol Free

I added in the vegan hotdogs myself (not included with the pasta!)

I added in the vegan hotdogs myself (not included with the pasta!)

Road’s End Organics – Dairy Free, Gluten Free Penne & Chreese

This box mixed up really nicely and looks good and creamy…but the gluten free, brown rice pasta tasted really beany and had a slightly grainy feel in my mouth.  It also needed salt (if you ask me).

I added in some vegan hotdogs just like my mom used to make for me.  Hotdogs and macaroni & cheese go hand in hand!  The hotdogs in the bowl were a nice treat, but the sauce was still yucky – I added ketchup, my regular bad-flavor-fixer.  My 3-year-old still said, “It’s a lot, a lot, a lot a-yucky.”

Totally agreed!!

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123'z "4 Kidz"

123′z “4 Kidz”

Road’s End 123′z & Chreeze

This is almost certainly the same exact thing as the Road’s End Cheddar Mac & Chreeze, but with letters and numbers.

When mixing together the sauce mix, almond milk, Earth Balance, and powder it was really sticky – no matter how much extra milk I poured in.  The numbers just squished together into clumps – defeating the purpose of having numbers and letters – if it’s impossible to differentiate them from one another.

There’s nothing creamy about this meal!  It is nearly flavorless, rather, it’s a bland flavor that I can’t put into words.  Maybe a tomato powder flavor combined with a salty sensation on my tongue.

It’s warm and squishy, that’s all it has going for it.  Definitely a candidate for my odd ketchup remedy or hot sauce!  My 3-year-old ate the whole bowl full, but he’s not always a consistent judge of a good meal and he didn’t want seconds or left-overs.

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Leahey Macaroni & Cheese Gluten Free

Leahey GF Mac & Cheese

Leahey Gardens Macaroni & Cheese – Gluten Free

Again with the gluten-free…sigh, sad face.  It’s just who I am, I’m unaccepting of some inferior GF products.  However, THIS IS CREAMY!  If you’re all up into that gluten-free business this just may be the macaroni & cheese for you!!  It’s certainly the best gluten free macaroni & cheese that I’ve had (that comes in a box and is prepared almost instantly).

Personally, I just can’t get past that beany, grainy, gluten-free thing.  I get distracted!

If you’re not gluten-free definitely READ ON!

{(Spoiler Alert!)}  Good news coming below  :)

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Looks Good!

Leahey Macaroni & Cheese

Leahey Gardens Macaroni & Cheese

This macaroni & cheese is  difficult to find.  I happen to know it’s available at Nooch Market in Denver, you can also order it online directly from Leahey, Pangea, or Vegan Essentials.  Besides Nooch Market I’ve never seen it in another store – you should request it though, and when it sells out you’ll probably have the pleasure of picking some up whenever you’re at the grocery store!

First of all, I love the packaging, it’s a thick paper bag with a fold-over top.  The coolest thing about that, besides not using paperboard, is that you can tear off the top of the bag and you’ve got yourself a free prize: 1 Twist Tie for future use!   I’m not a big fan of twist ties, but every now and then it’s nice to have one and this one is nice and hefty.

Free twist tie included!

Free twist tie included!

I cooked it up and served it in bowls for my son and I.  It looks awesome, it’s not a squished mess like some of the others I’ve tried so far.  The pasta is not mushy, it’s held its shape which is a great visual property.

My first bite: The pasta is smooth and soft with just enough firmness – not chewy, but it didn’t disintegrate as soon as it hit my tongue either.  The first flavor, I call the pre-flavor (as opposed to the after-taste) is amazing!  It has a true cheesy flavor, a slight Nutritional Yeast Flavor (I don’t mind that at all), and perfect salt levels.  The post-flavor/after-taste  experience is a little bit distracting, I was left with an oh-so-slight powdery/grainy texture between my tongue and the roof of my mouth.  Perhaps next time I will cook the sauce a little longer to make sure the cheese powder dissolves completely.

I had NO craving to put ketchup, hot sauce, or anything else on top of this Mac & Cheese to improve it!  I think this is the best vegan Mac & Cheese out there!  It’s not the Kraft of my childhood, but that crap is riddled with artificial colors and flavors…and cow’s milk.  I’d like to revise my previous statement: Leahey’s Macaroni & Cheese is THE BEST!  Get ready for memories from your deep childhood to come rushing back to you  :)

As I was writing this colossal blog post (really, it took me a long time and I don’t think I’ll be craving macaroni & cheese for a while!) I kept reading a blog called Food Babe and she was blasting Kraft for all the garbage they put in their macaroni & cheese.  Carcinogens totally negate any warm, fuzzy rush of childhood memories.  Besides it’s probably not as good as I remember…perhaps unless my Mom made it back in the old yellow kitchen of ours.

Are you a macaroni & cheese connoisseur?  What’s your favorite?  Are there any flavors/brands I’ve missed??

 

P.S. For the most part I’ve done my food styling with children’s dishes.  I AM NOT saying macaroni & cheese is only for children nor is it a child’s food.  It’s quick and fast for lunches, but I like it too!  I’m just have cuter kid’s dishes  :)

What to Do in Denver When You’re Vegan: Tour the Tea Factory

What to Do in Denver When You’re Vegan: Tour the Tea Factory

Celestial Seasonings Factory Tour
4600 Sleepytime Drive   {isn’t that cute?!}
Boulder, CO 80301
Celestial Seasonings Website

303-530-5300

Mon-Sat: 10am – 4pm
Sunday: 11am – 3pm
Closed on major holidays.

I’m always on the lookout for out of the ordinary things to do and I have this odd fascination with how things are made.  There’s actually a show I found streaming on Netflix called How It’s Made. I think it’s a bit nerdy of me to like factory tours, but don’t you ever look at something and think, “Gee, I wonder how that’s made!”

Boulder's Flatirons

Boulder’s Flatirons

Besides beer factory tours it seems like Colorado doesn’t offer much in the line of factory tours.  Luckily just outside of Boulder we can check out the Celestial Seasonings factory.  It’s a FREE tour, you just have to be 5 years of age or older.  There are also some other details, rules, and restrictions here.

I <3 Mint Tea!

I Love Mint Tea!

The tour lasts 45 minutes and is a walking tour directly through the factory.  I’ve done this tour twice and really enjoyed it both times.  I’d do it again too!  Anyone will tell you that the Mint Room is the highlight of the tour, this is where they store all of the mint tea before it’s packaged into tea bags and boxes – there are huge crates stacked to the ceiling and the room has a large garage type door to keep the scent in, it would otherwise contaminate the other teas nearby.  They will let you walk into the mint room if you’d like (it’s not required) – what typically happens when you stand in such a concentration of mint is your eyes will burn or water and your sinuses will immediately feel cleared out and refreshed.  I wish I had a mint room in my house!  However, some people don’t enjoy the mint experience as much as I do, especially if one is sensitive to strong smells of any kind.

It’s also fun to see the automated parts of the tour and watch the boxes of tea shoot by you on their little conveyor belts!  I always wonder where the boxes of tea are going and who is going to drink it.  Funny, I never think of that in reverse: wondering who saw my box of tea get made at the factory.

At the end of the tour you, of course, end up in a gift shop where you will find probably all of the items made and sold by the Hain Celestial Group.  In the year 2000 Celestial Seasonings and the Hain Food Group merged to form the Hain Celestial Group.  That was a $330,000,000 merger.  It seems like it may not have been a bad deal for Celestial Seasonings as the group has half of their name in it.  I did prefer it when Celestial Seasonings was their own independent company, but at least the Hain Celestial Group does support the Non-GMO Project and promotes GMO labeling.  Yay!

Gift Shop Stuff

Anyway, back to the gift shop…you can shop your favorite natural brands, buy cozy gifty items, cutesy gardening supplies, and the typical gift shop fare.  You’re also welcome to stop by their tasting room before and/or after the tour.  You can try any number of teas and herbal infusions.  There is agave available to replace honey and soymilk to replace cow’s milk so feel free to treat your tea as you would at home!

There is a cafe on site open for breakfast and lunch, which does offer limited vegan options (mostly lunch options) – at least always has as of the date of this publication.  Be sure to check cafe hours as I have been there on a day when they weren’t open.  Their website says they’re open Monday – Friday 7am – 2pm.

You will also get to see the Celestial Seasonings art gallery filled with the original artwork found on their boxes of tea.  I’ve always admired the art on their boxes, not so much in a fine-art sort of way, but in a fun marketing way.

Some odd details I’ve gathered:

  • All of their tea is certified Kosher
  • A few of their teas contain roasted barley and are NOT Gluten-Free – they are clearly labeled.
  • Their tea bags are compostable!
  • They do not use strings, tags, or staples in their tea bags – this has saved 3.5 million pounds of waste from going into landfills every year!
  • You’re welcome to offer new tea flavors and product ideas (no compensation offered), just send your idea by email to: consumerrelations@hain-celestial.com
  • They they use ethical trading policies and sustainable packaging.

AND if you can’t make it in person you can always do their virtual tour!

Celestial Seasonings coupons are here!

Have you done this tour?  What’s your favorite part of the tour?!

 

 

 

 

Book Review: Bold Vegan – Food of South East Asia

Book Review: Bold Vegan – Food of South East Asia
Book Review: Bold Vegan – Food of South East Asia

Shortly after I moved into our new house in Berkeley I discovered a vegan restaurant just one mile from here.  I knew then that I’d made the right choice to live here!  Fresh, amazing, vegan sandwiches, soups, burritos, and wraps just a 2 minute drive away.       H-E-A-V-E-N!  The place is called Nature’s Express.  My goal is to try everything on their menu, but currently my favorites are The Einstein Burrito, The Tuna Melt, and The Colossal Grilled Reuben.  Their fresh juice is great too if I’m feeling too lazy to make my own.

After a few visits I got to talking to some of the people working there and suddenly I was in contact with Molly Patrick, the woman who opened Nature’s Express and co-author (along with Luanne Teoh) of Bold Vegan – Food of South East Asia.  They’re currently working on a second cookbook!

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I bought Bold Vegan – Food of South East Asia and what I liked about it immediately is that it isn’t a tome of vegan recipes – it’s not an intimidating 500 pages.  It’s something I can reasonably get through.  AND knowing how difficult it can be to create recipes I happen to know that a book of 500 recipes is only going to have about 50-100 I’m going to like.  The jaded pessimist in me figures they’re trying to print a huge book so they can sell it for lots of money and they need filler to make it big –  they throw in 100 excellent recipes, 150 mediocre recipes, and the rest…  Huge cookbooks annoy me.  I also don’t want ALL my recipes to be written by the same person/people, I like variety.  This book is tidy 76 pages long and so far is filled with winning recipes – how refreshing!

Table of Contents

Table of Contents

Another quality I love about it?  EVERY recipe has a photo, a large photo!  I really like to know what a dish is going to look like before I decide I want to make it.  A photo is worth a 1000 words; if I’m ever stuck or have a question when I’m cooking from a recipe I usually can work out the problem just by looking at the image.

Great Photography

Great Photography

Something unique to this cookbook is for each recipe there is a Spicy scale and a Difficulty scale rated from 1-5.  I live with a man who isn’t too keen on spicy foods (I don’t know how he survived in India for a year!) so I’ve been making recipes with ratings of 3 and lower.  The difficulty scale caught my confidence off guard though – when I see something rated a 3 or more I wonder if I’m going to be able to do it well.  I can make pretty much anything as long as I have the time, but I was timid about jumping into a level 4-5 difficulty recipe.  I’ve learned that when the recipe is rated higher it is more “difficult,” but it shouldn’t slow you down.  I’ve found the more difficult a recipe is in this book the more dishes/pans you’ll be dirtying and/or the more time consuming the preparation is.  Don’t fret – I think you can handle it!  If you’re still concerned I’d suggest waiting till the weekend or a day when you have more time to make the dish at a leisurely pace.

Yum

Yum

The book is well written with really clear cooking instructions.  There is a little blurb for “Background” information on each dish as well as “Cook’s Tips.”  While some of the ingredients are things even I haven’t heard of there is usually info on what common ingredient you can swap it out with if you don’t have access to an Asian market.

I bought this book over a month ago and it’s been holding court in my kitchen ever since!  Don’t think for a second that this is a book of generic “Asian” veggie stir-fry recipes.  It couldn’t be further from that cliche genre – it actually makes me feel like I am cooking exotic food that I would find if I were actually in South East Asia!  I HIGHLY recommend this one!

 

One of My Favorite Recipes

One of My Favorite Recipes

FYI – I paid for this book myself and was not coerced into writing this review, nor was I paid.  The above are my true thoughts and feelings!

How to De-Pit Dates and Stuff Them with Goodness

How to De-Pit Dates and Stuff Them with Goodness

I like surprises: birthday gifts, parties, weather, babies, and puppies – pretty much any surprise where fun is involved!  With food I find it funny when things are stuffed in things.  Pickles and pimentos, stuffed peppers, stuffed tomatoes, stuffed shells, even burritos and spring rolls!  When I found organic dates in the bulk section the other day I brought some home and wondered what to do with them.  After taking out the pit and seeing that perfect hole in the middle I knew I had to stuff them!  But with what?

Here’s where I started, inventing a new way (for me anyway) to remove the pit.

 

Cut!

Cut!

I cut across one end to remove the top.  I could see the top of the pit, but couldn’t grab it with anything and using my teeth would just be a little gross if I were to share these with anyone  :)

Find the pit!

Find the pit!

I retrieved my tweezers from my bathroom (is that worse than using my teeth) and promptly sanitized them.  I stuck the tip of the tweezers into the tip of the date and pulled the pit right out!  Easy, peasy!  I now have a need for a dedicated pair of tweezers in my kitchen!!  Turns out kitchen tweezers have already been invented, but had I seen them over at Bed, Bath, and Whatever before this occasion I would have laughed at the idea!

Slide out the pit!

Slide out the pit!

Stuff

Stuff

I started with vegan chocolate chips and moved on from there.  This was the prefect project for my son to help with – he can eat the chocolate chips that fall on the floor and he’s good at stuffing things in things.

Use a chopstick to push chocolate to the bottom

Use a chopstick to push chocolate to the bottom

Stuff more

Stuff more

Squeeze to seal

Squeeze to seal

Of course you can stuff whatever you want in the dates.  My next idea was raspberry jam.  Then I did raspberry jam AND chocolate chips.

Jam Syringe

Jam Syringe

I had an old baby feeding syringe  in the drawer and spooned some jam into it.  This might be a great halloween “bloody syringe” too!  You can pick up a free baby feeding syringe at most pharmacies.

Heat through

Heat through

Place the stuffed dates in a dry pan and heat over medium heat.  I flipped them after about 3 minutes – the dates started making a quiet sizzling sound.  If the pan gets too hot you can add a tiny bit of water.  Then I kept the dates in the pan for another 1-2 minutes.

Making sure the chocolate melted

Making sure the chocolate melted

Sweet Treat

Dessert is ready!  Be careful to not eat them immediately and scald yourself with molten chocolate – let cool for a few minutes  :)

Speaking of stuffed food, I have a strange respect for the “Turducken,” not for the dead meat, but for the hilarious (except for the dead animals) concept of stuffing a duck inside a chicken inside a turkey.  In the UK they have something called the “Royal Roast,” which is a pigeon stuffed with sausage, stuffed into a pheasant, into a chicken, into a turkey, and all put into a goose!  Whew.  No, I wouldn’t touch it with a 10 foot pole, but it’s creative and unexpected.

What if I stuffed a pimento into an olive and stuffed it into a date?  My next thoughts are to create a hilarious vegan style Turducken.  Any ideas??

Other ideas I’ve been pondering for these dates:  vegan cream cheese would be good, other vegan cheeses, fake bacon, or almonds.  What would you stuff dates with?

 

Adventures in Chronic Hives

Adventures in Chronic Hives
Adventures in Chronic Hives

Sometime in January I read a blog post by one of my favorite vegan bloggers – Seyward Rebhal on her blog Bonzai Aphrodite, her post was about her failing health and a brief loss of faith in her vegan beliefs – something I also pondered when I was in the middle my health problems!

At the end of her blog post she said this, “It’s is a damn shame that there is such a stigma attached to this, that people feel the need to suffer in silence. I mean I get it, I do. As vegans we deal with enough skepticism from the “outside” world, and it can start to feel like you need to be a shining example of vegan health and perfection at every moment, or else you’re damaging the cause. But it’s a mistake, I think, that the leaders and bloggers and writers and others, are not sharing more of these sorts of struggles. Because we cannot fault people for giving in and going back, if they have no examples of how to persevere.  If nobody shares their stories, then everyone feels alone.”

The fact that she shared such intimate details (and continues to share her changing life) really moved me.  I’d missed reading her blog – she hadn’t written in a year and I didn’t know why!  I’d wondered if once she got her book published she decided she didn’t need to blog anymore or she didn’t need her readers’ support.  The truth is that she was suffering!  I felt terrible that I thought she had blown off her readers once she became a vegan author/celebrity.  Her words made me realize that I needed to write about my own experience in losing faith and being sick.  Here it goes:

Sometime last February I woke up with trailing red marks and spots that were insanely itchy.  I had previously fallen victim to the bed bug hype/paranoia of 2012 and had torn my bedroom apart searching for the little bastards.  I had the king size mattress up against the wall and with a flashlight and magnifying glass I searched around the seams.  I even built a bedbug trap with dry ice that I’d read about on some science website.  Nothing.

Bug bite looking hives - I imagined something was burrowing under my skin.

Bug bite looking hives – I imagined something was burrowing under my skin.

So waking up to these itchy red marks that looked so much like a bug had been crawling and munching on my torso made it seem plausible that we’d finally gotten the bug.  I thought I was going to have to either burn everything we owned or get one of those gigantic house bug tents and bomb the whole house.  Except no one else had marks, not even our 2-year-old son.  Odd!   I didn’t have bed bugs… Not yet anyway.

I let it go and my spots came and went over the next month or two, they changed and moved.  Just when I thought it had gone away it returned with a vengeance.  What the hell?  I’d get a day or two without any marks and get hopeful that whatever it was had gone away, just to wake up with more marks the next day.

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It was itchy mostly at bedtime and it itched more after I started itching.  I’d find myself scratching slow, deep, and hard – I felt my skin nearly tearing under my fingernails. That sort of an ongoing itch drives one mad.  Not just mad, but depressed and confused and hopeless.

I came up with theories but nothing made sense.  I wore long sleeves except to my yoga classes where the instructors would ask what happened to me.  I didn’t know.  I also tried to wear loose clothes without seams because seams would end in raised itchy lines.  My bras and underwear were the worst offenders, jeans were bad too.  The hives left lines exactly outlining my tank top i wore to bed and from wrinkles in the sheets. Is it my waterbed?  The heat?  The cat?  I wondered if I was allergic to my son because the marks were often on the side of me where he slept against me.  Alien abduction?  The work of the devil?  When one’s body presents an anomaly it sets up self doubt at one’s core.

Hives from my bed sheets

Hives from my bed sheets

I finally cracked and went to the dermatologist with a “rash that itches and moves around every couple days”.  A most vague and not very helpful description.  I’d taken photos, I have an entire album on my phone titled “Rash”. The first dermatologist gave me antibiotics in case of bacterial infection and a steroid cream to help the spots heal.  A month later and nothing had changed.  I saw a different doctor:  This dermatologist said I had “Chronic Uticaria” (hives lasting for 6 weeks or more) and “Pressure Uticaria,” which is hives caused by pressure – mostly from my clothes and laying in my bed.  My seatbelt also gave me hives and often when I carried an armful of books back from the library I would end up with a rash on my arm.  The doctor said it should resolve itself in 6-8 months and nothing would help; anti-itch creams didn’t do anything!  To make me feel better he said some people get hives from heat, the sun, and even water.  Some people get hives from taking a shower!  I had a hearty laugh and felt slightly better (now I regret that laugh, getting hives from everyday things is horrible!).  It wasn’t but a week later I was in the sun for a few minutes and I got a massive rash where my skin had been exposed to the sun. Not just a sunburn, being a redhead I’m no stranger to sunburn, this was raised and itchy and 5x as painful as a typical sunburn. I was now also “allergic to the sun” (officially called Solar Uticaria).  Great.  Ironically I was also a size 2 (from breast feeding for 2 years) and was prepared to rock my scrawny ass out at the pool all summer – think again freak!!!  Thoughts of Michael Jackson came to mind.  Fear of the sun, being a vampire, a recluse, the town weirdo, the old hag next door who the kids are afraid of!

Sun Hives on my neck (and a terrible haircut!)

Sun Hives on my neck (and a terrible haircut!)

My dermatologist ran countless tests for auto-immune diseases like Lupus – that was a relaxing week waiting for the test to come back…negative. Whew.  We taked about cancers, hormonal changes, and immune system problems.  I had every blood test under the sun and everything came back in normal ranges.  I began to wonder if it was my diet.  If being vegan was making my body attack itself.  Something was wrong and tests weren’t showing what it was.  I was prescribed antihistamines, 10 pills a day, 5 different brands, several times a day. Groggy as hell. Tired. Every month was a different combo. More of this, drop that, try this. I hate taking medicine and now I actually had to set alarms and keep a journal of pills taken.  Antihistamines are not cheap!  I learned to use coupons and watch for sales…and then horde them when they were on sale.  I’d take my meds for a few months and then feel defeated, they weren’t helping much, then I’d go off the meds and it would get worse – but I wasn’t foggy and groggy.  I couldn’t decide which was worse.

Hives from my seatbelt

Hives from my seatbelt.  ”Officer, I’m not wearing my seatbelt because it gives me hives!”

I talked to a fellow v*gan blogger about my hives.  Wondering if she had had anything like me or if she ever wondered if she wasn’t getting sufficient vitamins, minerals, fat, or something from the vegan diet.  I didn’t dare mention these thoughts to anyone else – I had to protect the vegan lifestyle and pretend that I thought it couldn’t be my diet!  I wondered if being vegan wasn’t the ideal diet and if everything I believed and stood for (and blogged about) wasn’t the right path.  Who am I?  Being a vegan is in my top 5 identifying factors (Mother, Artist, Vegan, Environmentalist, Writer).  I was having an identity crisis!

I was then transferred to an allergist who is an expert in hives. Progress. I got the full back panel of pin pricks to see what I might be allergic to, it was about 100 pricks of the most allergenic things on earth; that was exciting since I always wanted to do that.  The test included pricks for eggs, cheese, cow’s milk, all kinds of trees and grasses, dogs, cats, weeds, feathers, molds, dustmites, roaches, chocolate (!), coffee, corn, nuts, tomatoes, cashews, yeast, soybeans, and beef.  Yes, they even tested for things I told them I don’t eat!  Turns out I’m slightly allergic to cats and very allergic to grass, but it wasn’t grass causing my hives in February and I wasn’t rolling around naked in grass either.  Okay, good to know, here’s your check for $500.

Full back allergy test - ouch!!

Full back allergy test – ouch!!

Cat allergy test

Cat allergy test

 

Lots of questions and questionnaires. NOTHING in my life had changed when this started. I was sure of it. A sudden food allergy?  Or a new and regrettable lifelong condition?

I got several more sun reactions throughout the summer.  Sunscreen didn’t help.  I partied deep in the shade that summer.

I finally had one of my hives biopsied – half of it sent to a local lab, the other half sent to the east coast somewhere. It came back as “hives.”  Thank you very f@cking much, I already knew that and now I have a big red scar on my thigh too – perfect.

It wasn’t a doctor whose words triggered an idea, it was a nurse sent in to remove the stitches from my biopsy spot.
She shared with me that she had pressure hives as well and how she hated going clothes shopping because the friction made her body break out in hives. I finally felt like I wasn’t alone, for the past 10 months I felt like a circus freak. I needed a support group!  During our conversation she asked if I was sure I didn’t start eating anything different or new drinks or vitamins.  I said no, I hadn’t started anything new and I didn’t take vitamins.  I was sure!  But in bed that night I thought about what she said and it finally hit me.  Somewhere in January I’d read a blog post about vitamin/protein powders and I was convinced I should add some vitamins to my diet just in case I wasn’t getting enough from my vegan diet.  I don’t like swallowing vitamin pills so the powder put into smoothies sounded fantastic and the flavors were good too – not smelling like horse hay or that unmistakable smell of a vitamin store. What is that anyway?  I got up in the middle of the night and looked up the blog post I had read and could just about line that up with the hives starting. The hives had started a few weeks after I started the powder.  When the doctors asked me if I was taking vitamins, it didn’t hit me that the VEGA was vitamins and I forgot (I forgot!?!?!?) that I’d started the VEGA powder before the hives started.  It wasn’t an immediate onset of itchy spots so I didn’t relate the two!  I’d initially thought I had bugs anyway, so more time had gone by making it easier to not match up the cause with the reaction.  I immediately quit taking the VEGA and about one month later the hives tapered off and went away forever.

That was one year ago.  Thank the gods that is over!

I’m not saying that VEGA is a bad product!  It’s delicious – I’ll give it that.  They even advertise that their product is very anti-allergenic, but someone is allergic to everything – everyone is allergic to something…something like that.  I’m allergic to something that isn’t considered commonly allergenic.  No, I don’t know what that thing is – I just know I will not ever try another protein/vitamin powder as long as I live.  I think I have post traumatic stress from the whole experience!

Healthy Mommy!

Healthy Mommy!

I lost my path, I lost faith, I wondered if I was wrong, I wondered if eating dairy was the right thing to do.  I was confused, hurt, bewildered, depressed, and itchy.  I’d cried so many nights about my condition and not knowing what its cause was.  But I pulled through, it WASN’T my diet – well not the vegan diet in general anyway.  I won’t come within a country mile of a VEGA smoothie again!  I can stand firm in my vegan beliefs, I continue to save animal lives every day…and I blog.

Do you have a story to share?  If you’re a blogger I encourage you to share your story too – to help people understand that they’re not alone and that vegans get sick too.  No diet is perfect, changes sometimes need to be made to get one’s health back in balance.  If you’re not a blogger, please feel free to share with me (in a comment below or privately).

 

“Flow” in the Kitchen and March Contest

“Flow” in the Kitchen and March Contest

I learned about “flow” from a chef I used to date. He worked in a hot and cramped kitchen at a fancy-pants French restaurant in Boulder.  I didn’t know what he was talking about, this flow thing, until later.  I didn’t cook a lot, I mean I could feed myself, but I was basically single (Mr. Chef was at the restaurant for most major meals) and what fun is cooking for one?  I didn’t make much of an effort for my own culinary pleasure.  I was clunky in the kitchen, nothing was convenient and nothing was streamlined.

Flow in a kitchen is the ability to work in the dark or with one’s eyes closed, knowing where everything is and having the ability to grab it without looking, probably while doing something else with the other hand.  Similar to a dance in the kitchen.  For me it’s always alone, but in professional kitchens it’s often with one or more people – all while not burning one’s self or each other.

My Denver Kitchen

My Denver Kitchen

When I started my last business out of my kitchen in Denver (Christine’s Canine Cookies) I had a large luxurious kitchen – it’s why I rented the house!  I must have baked 50,000 dog treats in that kitchen. After a while I was on autopilot and I learned to keep items in places that made sense. Ease of access. Comfortable reach. Up, down, open, close, turn here, pull, push, slam – use your hands, feet, and hips.  That’s my version of flow in the kitchen…but sometimes I’ll throw in a fancy turn or pirouette.

My Berkeley Kitchen

My Berkeley Kitchen

I had that flow Denver.  Whipping something up in the kitchen was not a problem – I could do it while holding a conversation, drinking a martini, and looking fabulous. Here in Berkeley – not so much. The kitchen is all wrong: it’s a different shape, I need a stool for some cupboards, and I don’t know my way around it yet. The oven door is broken open and the gas stove can barely make water boil – forget about it once the pasta is in the water!  I have more drawers than cupboards and I’m not used to drawers, also there is almost NO space on the counters – I’m used to acres of counter space.  It’s been two months and I still don’t feel like it’s my kitchen. I stumble and stammer and search for things. I can’t even remember where all my ingredients are.  During this period of learning and getting used to it I get discouraged a lot so we dine out more (there are TONS of vegan restaurants to try!) and I get lazy and order delivery.  I really miss my old space!  Not the snow so much, but the flow.  Will I ever get it back??

Do you have flow?

In an unrelated topic, I recently won a prize from a great blog I read called Caretaking Couple – check it out!  My prize was a beautiful apron – I received it in the mail a on Valentine’s Day – perfect gift, isn’t it?!  After getting the apron in the mail I was inspired to have a drawing of my own.  All you have to do is leave a comment on my blog (on any post!) between today and March 19th and I will randomly draw a name out of a mixing bowl.  I’ll contact the prize winner and announce the drawing on Facebook!

The Quesadilla Sandwich aka “The Mexican Sandwich”

The Quesadilla Sandwich aka “The Mexican Sandwich”
The Quesadilla Sandwich aka “The Mexican Sandwich”

Lunch often seems to get overlooked in the “meal planning” schedule, especially at my house.  I usually go with noodles and sauce or a sandwich – I love sandwiches, so much so that lunch just may be my favorite meal (one of my favorite meals anyway!).  Going out to dinner is standard old-hat, but going out for lunch really gets me excited – something in the middle of the day (making a nooner cocktail legal), there are lots of meal options, and you still have a good part of the day ahead of you when you walk out the door…there’s still hope for accomplishing something with the remainder of the day.  Hope, that’s what lunch offers me.

When I have a few extra minutes for cooking I like to have something warm for luncheon: a toasted sandwich or a quesadilla come to mind.  The Vegan Quesadilla is one of my favorites, but I took it a step further and I bring you: The Mexican Sandwich.

It’s a quesadilla.  It’s a sandwich.  It’s both at the same time!  Have I blown your mind?

Making the quesadilla

Making the quesadilla

The Quesadilla Sandwich aka "The Mexican Sandwich"

Ingredients

  • ---For the Quesadilla---
  • 2 large tortillas
  • 1-2 handfulls of Daiya - cheddar flavor or other
  • ---For the Sandwich---
  • 3-4 slices Tofurky "lunchmeat"
  • Salad Greens
  • (optionals)
  • Salsa
  • Tomato
  • Vegan Sour Cream
  • Veganaise
  • Mustard
  • Sliced Onion

Instructions

  1. Start out by making a vegan quesadilla
  2. Let the quesadilla cool for a few minutes
  3. Cut the quesadilla in half
  4. Pretend the quesadilla halves are bread
  5. Build a sandwich to your liking!
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Sandwich Assembly

Sandwich Assembly

IMG_4808

I prefer savory sandwiches (vs. PB&J or other sweeter ones) and love adding vegan lunchmeat and pesto or my Delicious Sesame Sauce.  Other favorite sandwich ingredients include: tomatoes, cucumbers, salt & pepper, arugala, marmite, sauerkraut, hummus, or my BEST Bean Dip.

Chow-Down Sandwich Time!

Chow-Down Sandwich Time!

What makes a kick-ass sandwich for you??  I’m sure I’ve just left out a lot of awesome ingredients!

 

 

 

 

Food Myth Debunked: Peppers, Bumps, and Their Seeds

Food Myth Debunked: Peppers, Bumps, and Their Seeds
Food Myth Debunked: Peppers, Bumps, and Their Seeds

I recently read an article about peppers, the advice was to choose a red (or green or yellow) pepper based on the number of bumps on the bottom of the pepper.  It said that peppers with 3 bumps on the bottom (the male pepper) have fewer seeds than peppers with 4 bumps (the female pepper), making it easier to clean when chopping – and you’d be paying less by pound if you’re not paying for all those seeds inside!

I thought this sounded great!  I never knew the difference between the 3 and 4-bump peppers before, I guess that was it! Yay!!

The next time I was at the grocery I was picking up a pepper and decided to search for one 3 and one 4-bump pepper to see for myself.  I found 2 red peppers that fit the bill, went home, and cut them in half…

Male & Female Peppers

The 3-bump pepper is on the left and the 4-bump pepper is on the right.  The one on the right is slightly larger and had slightly more seeds, but that’s just due to it’s larger size.  This myth is DEBUNKED!

Upon further research I found that there is no male or female pepper, the different number of bumps on the bottom is due to the variety, not the sex.  Fruits have no gender AND peppers are a fruit!  Fruit comes from a flower and flowers have both sexual parts, something-something-something, it’s here that I get somewhat confused so I’ll just go back to my previous statement that: fruits have no gender.

Go ahead and buy a 3-bump or a 4-bump pepper, I think the amount of seeds is truly hit-or-miss, but generally the larger the pepper the more seeds you will encounter.

Also, I read that one is sweeter than another, but again that has to do with variety – some varieties are sweeter than others, but you’ve got to know your varieties to be able to confidently choose a sweeter pepper.

 

Lemon-Arugala Spaghetti

Lemon-Arugala Spaghetti
Lemon-Arugala Spaghetti

We recently moved to California and while I knew one could grow citrus in one’s own yard here, I hadn’t really experienced it until we moved in.  I unfortunately don’t have a citrus tree in our yard -but our neighbors do  I wonder if while I long for a lemon tree, do people who have lemon trees secretly hate them for the nasty rotton fruit that eventually ends up on the ground?  We just moved from a home with 12 old-growth crabapple trees surrounding the house – I couldn’t hate a tree more than those crabapples, they showered the house with apples from July through November – it sounded like hail.  And don’t get me started on the cleanup in the yard, I swear I was out there with a snow shovel (no exaggeration!) cleaning them up into a large trash bin nearly every day.  I’m no wimp when it comes to yard work, but this was totally excessive – billions of crabapples every season.

Anyway, are citrus trees a nuisance or do people love them?  I probably use one lemon per day, sometimes two.  Whenever I go to the grocery I automatically pick up two or three, just in case.

5 Classic Ingredients

This recipe was invented last week when I realized I was out of groceries and didn’t know what to make.  As I pawed through the pantry and the fridge I pulled out these five items and got to work.  I almost always have these items on hand, they’ve just never debuted together on my stovetop.  Pine nuts, lemon, spaghetti noodles, Earth Balance, and arugala (or spinach or any green probably) – these are all great staples to have on hand!

Toasty Pine Nuts

Lemon-Arugala Spaghetti

Ingredients

  • 1 8oz box Spaghetti
  • 3 Tbsp Pine Nuts
  • 1 medium-large Lemon
  • 3-4 Tbsp Earth Balance - or your fav vegan butter
  • 1-2 handfuls Arugala

Instructions

  1. Toast the pine nuts first in a dry pan over medium to medium-high heat until they start to brown and smell toasty. Set aside.
  2. Zest the lemon. Set aside and keep the lemon for its juice in a moment.
  3. Boil the noodles according to package instructions.
  4. Drain the noodles and set aside.
  5. Over a medium flame put the Earth Balance, lemon zest, and squeeze all of the lemon juice into pan - discard lemon rind. Stir until mixed together and melted.
  6. Add the noodles to the pan and stir until the butter sauce is evenly distributed.
  7. Add the arugala (more or less depending on your preference). Stir until mixed and remove from heat when the arugala becomes wilted.
  8. Serve with the nuts sprinkled over individual servings, if they're stirred into the pan they always sink to the bottom.
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The flavor of this dish is so fresh and delicious.  Lemon always makes things feel wholesome, clean, and alive!  It pops in my mouth and makes me smile, my blood pressure drops, and I feel like it’s summer.  Is that crazy?  Do you feel that way about lemon?  Do you have a food that does that to you?

Get ready for a blast of lemon!

This dish goes very nicely with a piece of crusty garlic toast too!

Even my toddler loved these noodles and he’s going through a phase of not wanting to eat anything that doesn’t fall under the category of dessert.

Rare photo of my toddler scarfing down food!