Random stuff | My Foodie Call | Page 9

Category: Random stuff
- Vegan “Parmesan” An easy Almond topping
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 6th
  I discovered this a few years ago and have made it several times since. Not only is it super tasty, but it is something that can be stored in the fridge for several weeks and used in several ways.
  
  The whole idea behind this recipe is that it is considered to be a good substitute for parmesan cheese. Although I do not think it tastes like parmesan cheese, it is still really good and does the job!
  
  Yes, that’s nutritional yeast. AGAIN. Told you I use it a lot.
  
  Vegan “Parmesan”
  - 1 cup almonds
  - 1/2 cup nutritional yeast
  - 1/8 teaspoon sea salt
  1. Put all ingredients in your food processor bowl.
  2. Process until the almonds are broken down into a powder.
  Try this:
  
  Often times I will buy a good whole grain baguette, toast it, spread a layer of coconut oil on it and then shake the “parmesan” on top. Coconut oil on warmed bread spreads nicely and the almond topping is a fantastic medley of flavors.
  
  No crusty bread today, regular toast will have to do.
  
  Still good though, regular toast and all.
  
  I store my leftovers in a mason jar in the fridge. You can sprinkle leftovers on pretty much any meal, but I love to use it on marinara-based dinners. Spaghetti, lasagna, and of course my crusty bread!
  Posted in Random stuff, Salads, Soups, and Sides
- My top 10 kitchen staples
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 4th
  Here is a list of my 10 key items that have a permanent spot on my shopping list.
  
  These are in my house. ALWAYS.
  
  This list could probably be top 12, 13, maybe 14, but having a top “10” sounded way cooler.
  
  In no particular order:
  1. Veggie broth– I have this on hand at all times. To cook vegetables, for soups, dressings….You can use vegetable broth instead of water when making couscous. You name it. Get rid of the chicken broth already.
  2. Cashews– Soaked and softened, these blend up real easily and make a nice creamy base for dressings, desserts. You can make cheesy sauces in a snap. Cashews are seamless in recipes in a way that other nuts are not.
  3. Nutritional yeast– Loaded with B12, and other nutrients. Seriously, this gem is on auto-delivery from Amazon straight to the My Foodie Call household. I put this in everything. Toast, salad, popcorn, spaghetti sauce. It’s EVERYWHERE. Remember this post?
  4. Almond milk- How else will I make smoothies or awesome stuff for pancake day?
  5. Coconut oil- We all understand the coconut oil craze, yes? Stuff is just great. Cook with it, slather your skin with it. Whatever you are down with for the day. We all love coconut oil. But here is what I like: I like it because it has a high smoke point, meaning it can withstand high heat before it breaks down. Something EVOO can not do. All you people stir-frying with olive oil. I am talking to you. Not GOOD!
  6. Frozen Organic Berries- Mixed berries having permanent freezer status? Yes. Organic? Double yes. (Berries are part of the EWG Dirty Dozen, so yes, organic.) My morning oats? No berries? Life would just not be the same.
  7. Rolled Oats– Speaking of oats, seriously how can you not use oats all of the time? Oatmeal, baked goods, ground up into flour. This one goes without saying.
  8. Chia Seeds– Little seeds of awesomeness. Baked goods, chia gel (for all you runners), and smoothies. Calcium, fiber, and an awesome non-animal protein source. yes-ah.
  9. Canned Pumpkin– My favorite thing. Okay, I claim a lot of things as “favorites”. Can’t help it. It’s just that I use canned pumpkin a lot. High fiber, insane vitamin A, easily blends into baked goods, desserts, pasta dishes, and my favorite pancake recipe EVER.
  10. Carrots- I have nothing but love for my greens: kale, broccoli, spinach…. ♥ But here’s the thing. Carrots are just so easy to give to kids and require zero prep work. Especially when I am feeling less than stellar in the kitchen and need to give them a veggie ——–> stat. Yes carrots, you are user-friendly.
  What are your “must haves” for your kitchen???
  Posted in Random stuff
- Make friends with….Sriracha Sauce
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 27th
  They should call this Special Sauce. It’s just so dang special that it makes everything it comes in contact with that much better.
  
  Pseudo-name “Rooster Sauce”.
  
  The base of this wonder sauce is chili peppers.
  
  Afraid? Don’t be.
  
  It really is not like Frank’s or Cholula or any other hot sauce that scares you. With the addition of garlic and vinegar? It has insane flavor and adds to most anything.
  
  “Why bother? Lets just “stick to my ranch” and call it a day…”
  
  Nah. Let’s not.
  
  “Why do you need to care about a chili pepper sauce?”
  
  Well, chili peppers have capsaicin. Shown to increase metabolism and have fantastic health benefits for your arteries and heart health.
  
  “I can’t do spicy foods?”
  
  I used to hate spicy stuff. Now that rooster bottle is on full grocery list rotation in the My Foodie Call household.
  
  Are you a rookie-spicy-foodie?
  
  Start your Sriracha love with these baby steps…
  
  Add to:
  - Scrambled eggs (Instead of ketchup…kethup has too much sugar anyhow)
  - Your omelette (Instead of cheese. Slash the fat and calories and boost your metabolism. Bam.)
  - pizza (Skip the pepperoni (bleck!) and add Sriracha to your cheese pizza)
  - Marinara sauce (Add a dash for an unexpected kick to your sauce)
  - Salad dressing (mix in a teaspoon. Again, slashing calories and a burst of flavor)
  Once you get addicted to Sriracha (and I am convinced you will), I am guessing it will be a staple in your household like it is in mine!
  Posted in Make friends with...
- Small changes…Make your own peanut butter
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 26th
  
  Making peanut butter is a lot easier than people realize. So super easy. One ingredient. Peanuts! You really shouldn’t be buying peanut butter with that added stuff when you can make it like this.
  
  Start like this.
  
  Dump them in your bowl.
  
  Process.
  
  It should start to crumble. This is after one minute.
  
  This is at 3 minutes.
  
  At this point I usually stop the food processor and scrape down the sides or dislodge any hardened nut butter from under the blade.
  
  This took 5 minutes. You could keep going if you want it extra drippy.
  
  Where my peanut butter went.
  
  Daughter wanted waffle with peanut butter. Oops, no peanut butter. Mama foodie call polished it off. Time to make some. 5 minutes. Done. Made it that fast. There are so many great variations of this as well. I have done chocolate peanut butter, maple cinnamon, pumpkin, various almond butters….
  
  So fun to experiment!
  
  Posted in Random stuff, Small changes
- Maximum Iron Absorption
  
  Posted at 7:00 pm by myfoodiecall
  
  Sep 21st
  
  I love the science of food combining.
  
  Although I do not know much about it.
  
  I don’t feel too bad though because scientists don’t know much about it either. And they’re the experts….
  
  Traditionally, experts tackle food and nutrients from a reductionist stand point, that is they try to study one micronutrient at a time.
  
  For example let’s take kale.
  
  We all know that kale is the latest “superfood”, right? Superfood it is. It has Vitamin A, Vitamin C, Calcium (the absorbable kind, unlike nasty Tums)….
  
  Here is the thing with kale. It has all of these wonderful magical super nutrients, but what happens when you make homemade “kale chips” that have added olive oil and sea salt to help with the crisp factor? How does the chemical composition of the vegetable change? Is your body still absorbing that calcium? How does the fat from the olive oil affect your body’s ability to absorb the Vitamin A? Does it help it? Inhibit it?
  
  Scientists are really trying to tackle this from a different perspective because there are in fact so many variables that go into whether or not we absorb and retain the vitamins that we eat.
  
  Food Science. Our food, their nutrients and how available it is to our body begins the moment that it enters our mouths. But what else are you eating and digesting at that same time?
  
  It’s fascinating and there is still so much to learn.
  
  Here is one tip.
  
  OATMEAL.
  
  When you have oatmeal…Do you make it with cow’s milk? Eat some yogurt with it?
  
  Let’s not anymore, okay???
  
  Oatmeal is a great source of plant-based iron. Good right?
  
  Yes, when consumed correctly.
  
  When you consume iron-rich foods with dairy products such as skim milk, they will inhibit iron absorption. It is for this reason that you should not put yogurt in your green smoothies. Basically that spinach in your green monster? It will mean nothing with that vanilla yogurt blocking it’s iron. :(.
  
  There is hope yet…
  
  Eat me.
  
  Eat me too.
  
  To maximize your iron absorption, consume your Iron and Vitamin C at the same time. Bingo.
  
  Iron+Vitamin C= Healthy
  
  Food science. Just the beginning.
  
  Posted in Random stuff, Small changes | Tagged oatmeal
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