My Foodie Call | Dial in to your health. | Page 28

- Make friends with…Miso paste
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 18th
  
  What’s up with miso?
  
  Do you know about miso paste? Chances are if you have ever been to sushi, you have had miso soup. Miso soup has miso paste. Same stuff, different format.
  
  Do you do miso soup? If not, crawl out from under your rock and get to the nearest sushi place, okay?? You’ll thank me.
  
  What is it?
  
  Fermented soybean paste. Super common in the Japanese culture and used to add flavor in dressings, marinades, and yes, miso soup!
  
  What does it taste like?
  
  A sweet, salty taste. An oxymoron I know, but try it, you’ll understand.
  
  Why should you make friends with miso paste?
  
  Although it is high in sodium, don’t let that deter you. It is high in B vitamins, protein, and fiber…(keep things running smooth, okay??)
  
  Best part? It is a probiotic.
  
  Meaning: aids in digestion and boosts immunity.
  
  Where can I find this at the grocery store?
  
  The refrigerated section of your health foods store. Unfortunately, Trader Joe’s does not have this stuff. Yet.
  
  There are many different kinds of miso. This is “Mellow” White Miso. Just sounds velvety…
  
  Don’t push this to the back of the fridge. Give it a home in the front door.
  
  Posted in Make friends with...
- 4 vegetables made healthier when cooked
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 17th
  
  I know raw foods are all the rage. I even love me some awesome raw recipes!
  
  But, here is the thing. Healthy, whole foods are only good for you if your body is taking in the vitamins and minerals, right? For example, what is the point in drinking 4-day-old orange juice if the vitamin C is gone because of oxidation? We all mean well when we eat veggies and hummus, but how much of these nutrients are we truly absorbing?
  
  Yes, it’s great that you aren’t eating Baked Lays, but how can we do even better?
  
  Here’s how. Here are 4 veggies that are best eaten when cooked.
  
  Why?
  
  Better absorption
  
  1) Tomatoes
  
  Tomatoes. Canned tomatoes are a good choice.
  
  Why? Lycopene. A powerful antioxidant that gives tomato that color. Cook those tomatoes. It’s better available to you.
  
  2) Celery
  
  Saute these up in some veggie broth with chopped onion. Perfect.
  
  Why? Cooked celery’s potassium content helps maintain blood pressure levels.
  
  3) Carrots
  
  Full of antioxidants.
  
  Why? The beta carotene is 3X more available to your body when it is cooked.
  
  4) Broccoli
  
  Just don’t overdo this one. Then you lose a ton of nutrients. Not good.
  
  Why? Cooked broccoli has cancer fighting indoles. Again, more available to you.
  
  Where am I getting this info?
  
  http://nutritionfacts.org
  
  The information I have gathered from various videos and articles.
  
  Dr. Greger is great and if you want a website other than Facebook that is a complete time-suck, this is your site 🙂
  
  Posted in Random stuff, Small changes
- Quinoa, kale, and corn salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 16th
  Another quinoa dish, the family says? Yeah, because it’s easy! This one is cooked up a bit differently though and was inspired by this recipe.
  
  Here it is. Veganized.
  
  Yup. Another one.
  
  Quinoa, kale and corn salad
  
  Ingredients
  - 1 heaping tablespoon coconut oil
  - 2 cloves garlic, minced
  - 1/2 yellow onion, diced
  - 1 cup quinoa
  - 2 cups vegetable broth
  - 1 cup chopped kale
  - 1/2 cup frozen peas
  - 1/2 cup organic corn
  - 6 grape tomatoes, sliced
  - 1/4 cup Vegan Parmesan
  - salt and pepper (optional)
  Instructions
  1. In a large sauté pan over moderate heat, saute chopped onion and minced garlic for about 3 minutes.
  2. Add the quinoa and cook, stirring occasionally, for about 1 minute. Add the vegetable stock and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes. Add the kale, peas, corn, and tomato and cook until the quinoa is tender and most of the liquid is absorbed 6-8 minutes.
  3. Mix in vegan parmesan.
  4. Add salt and pepper.
  Good stuff.
  Posted in Meatless mealtime | Tagged kale, quinoa
- Pumpkin Smoothie Test
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 15th
  So I decided to put the My Foodie Call house to a pumpkin smoothie taste test. Although they are always my “unwilling” participants for all of my new recipes, I haven’t done my unofficial, but still very official format since my basic green smoothie challenge a while back. (Meaning: Have them write their favorite on a little square of paper.)
  
  Here goes nothing.
  
  Who will win??? Thing 1 or Thing 2?
  
  Glass number 1:
  
  Creamy Pumpkin Supreme
  - 1 medium ripe banana
  - 1 cup canned pumpkin
  - 1 1/4 cup almond milk
  - 1 cup ice cubes
  - 2 tablespoons maple syrup
  1. Place all ingredients in your blender and blend, blend, blend!
  Glass number 2:
  
  Colossal Cocoa Pumpkin
  - 2 tablespoons cocoa powder
  - 4 tablespoons agave
  - 1/2 cup canned pumpkin
  - 1 1/4 cup vanilla almond milk
  - 1 cup ice shake
  1. Place all ingredients in your blender and blend, blend, blend!
  Now to put the My Foodie Call members to work…
  
  Landon went straight for it!
  
  Devyn takes this seriously. She tried each of hers several times.
  
  My super top-secret voting box.
  
  And the winner is????
  
  3 kids and Mr. Foodie Call voted. Yikes. A tie.
  
  I usually do not vote because I am incredibly biased making the food and well…. Because I like pretty much ALL OF IT!
  
  But I was the final vote and I say…
  
  Both.
  
  Sorry, my decision-making skills are the worst :).
  Posted in Snacks | Tagged pumpkin
- Couscous Veggie Stir-Fry
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 14th
  Couscous is a really great base for meals. I find couscous to be effortless and most kids will readily accept it. This is probably because it is made from semolina, the same wheat that pasta is made from. Whatever the case, my family likes couscous. Hooray to that!
  
  Here’s how this one goes down…
  
  Fine-chop your carrots….
  
  Chop your kale and mince your garlic. Such a small amount of kale. That shouldn’t scare anyone off.
  
  Pan-fry your couscous.
  
  Add a little this….(chopped almonds)
  
  And a little that….(chopped parsley).
  
  Finishing steps. Bang. Done.
  
  Couscous Veggie Stir-Fry
  
  Ingredients
  - 1/4 cup grapeseed oil
  - 2 medium carrot, fine chopped
  - 1 cup chopped kale
  - 1 garlic clove, minced
  - 1 1/2 teaspoons ground cumin
  - 1/2 teaspoon smoked paprika
  - 1/4 teaspoon all-purpose seasoning
  - 1 1/2 cups whole wheat couscous
  - 2 cups veggie broth
  - 1/2 cup dried cranberries
  - Salt and freshly ground pepper
  - 1/2 cup coarsely chopped almonds
  - 1/4 cup chopped, fresh parsley
  Directions
  1. In a large skillet or wok, heat the grapeseed oil.
  2. Add the carrots and stir-fry over high heat, stirring frequently for 2 minutes.
  3. Add the kale and garlic and cook for another 2 minutes until carrots are lightly browned.
  4. Stir in the cumin, paprika and all-purpose seasoning. Cook and stir for another minute.
  5. Add the couscous and stir on low heat, until lightly toasted, 1-2 minutes.
  6. Stir in the vegetable broth and cranberries.
  7. Season with salt and pepper.
  8. Cover and let stand away from the heat until the liquid is absorbed, about 3-5 minutes.
  9. Fluff with a fork.
  10. Stir in the almonds and parsley.
  No complaints in this house. Always a good thing.
  Posted in Meatless mealtime | Tagged kale, vegan
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