Cashew & chipotle sauce

My quest for creamy non-dairy sauces continues and today I tried using cashews for base it worked really well. I spiced it up by adding chipotle to make it a nice smoky and spicy sauce. The sauce can be used as enchilada sauce or like me used it, as a pasta sauce.

Smoky cashew sauce two servings

1/2 cup raw cashews

1/2 water

1 tsp (or more) chipotle paste

1 tsp salt

1/2 tsp black pepper

1 tbs tomato paste

Blend everything together with a hand held mixer and enjoy!

Creamy vegan risotto

I had cravings for risotto today but had no risotto rice so I used white basmati rice and it worked as well. I also had no non dairy cheese so I used some soy creamer to make it creamy and it worked really well. I tried using read lentils in the risotto to make it more filling and that was yummy.
Risotto 4 servings
1 cup white basmati rice
1/4 rinsed red lentils
1/2 cup white wine
1 shallot, diced
1 cup carrots cut into coins
1 tbs canola oil
2,5 cups of hot water ( you might not need all water)
2 tbs soy creamer or soy sour cream or soy cream cheese.
dill
salt & pepper

Heat oil in a wok and add shallots and satay until soft. Add rice and lentils and blend. Add wine and half of the water and bring to boil on low heat. After 10 minutes add carrots. Cook everything until soft, adding little bit of water at the time. When done add cream and blend well.

Beet Carpaccio

A carpaccio is typically made with tender uncooked beef, I use finely sliced beets to make a similar but vegetarian dish. With their intense red color, beets makes a beautiful dish and you can use your imagination to arrange the carpaccio to make it look professional.

Beet Carpaccio serves 4

4 large beets

2 Tbs Crema Basilico (Balsamic vinegar reduction)

1 tbs Olive oil

8 basil leafs chopped

1/3 cup chopped roasted hazel nuts

salt & black pepper

Boil beets in water until soft (about 30 minutes depending on size). Place nuts on a baking sheet and preheat oven for F35o and roast nuts for about 10 minutes or until it smells like roasted nuts. Slice beets very fine. Place beets on a large serving place. Arrange beets like a flower. Drizzle oil and creama basilico

Cashew sausages

These little American style sausages come from just adding things that sounded good and was available at home. Cashews nuts seemed like a great choices since their natural sweetness would appeal to a toddler and they did. In the past I have used rice or potatoes as a base for neat balls or sausages but decided to use barley for its high nutrients and nutty flavor. It all worked well and they were easy to to shape and cook. We served them vegetables and a curry sauce.

Cashew nut sausages or neat balls serves 2 (4 each)
1/2 cup roasted unsalted cashew nuts
1/2 chopped medium yellow onion
1 garlic clove
1/2 cup chopped red pepper
1 cup cooked barley
1/2 mushrooms
2 tsp canola oil + more for frying the neat balls or sausages
Smoked paprika
Salt
bread crumbs to bread the sausages in
Heat oil in frying pan and satay onions, garlic and mushrooms on medium heat until soft. Blend, onion and mushrooms mix, barley, nuts and spices in a food processor, blender or with a hand held mixer until a past. You can add some flour when making the sausages or balls if they are too sticky. Place bread crumbs on a plate and either roll neat balls or turn sausages until coated. Heat oil in frying pan and fry them until golden brown.

Christmas food re-invented into sandwish food

These are two dishes from Christmas dinner last night. It was a wonderful dinner and we ate well without that super heavy feeling you get sometime from a rich dinner. Today we had many left overs so so today we had sandwiches made out of leftovers. These two dished can be eaten just like they are on some bread or with a salad. Just use your imagination.

Beet salad and vego meatball sandwich

Creamy beet salad
I jar pickled beets diced
1/2 cup mayo (soy or regular)
1/2 plain yogurt (soy or regular)
1/2 finally chopped red onion
1 tbs horseradish
Salt & Pepper
Drain beets. Blend mayo, yogurt, onion, mustard and add beets. Salt and pepper to taste. It goes really well with vego meat balls as a sandwich or not.

Eggplant in sweet mustard sauce
I medium eggplant
1/4 cup sweet & spicy honey mustard
1tbs canola oil
1tbs brown sugar
1 tbs red vinegar
1/2 cup Soy creamer cream or soy sour cream
1 tbs finally chopped dill
Salt & Pepper

Slice eggplant into 1/4 inch slices and sprinkle salt over them let sit for 2o minutes. Wash thoroughly and boil eggplant in just enough water to cover the pieces for 1 minutes on medium heat. Drain. Blend everything else except the dill. Add salt, pepper and dill. Blend in the eggplant pieces. Let sit in fridge for 1 hour before serving.

Cooking away in preparation of tomorrow

A cold and some other problems are not slowing me down as I've been cooking all day in preparation for tomorrows Christmas dinner. I will take a lot of picture I promise. But here is what is on the menu:

• Eggplant in mustard sauce
• Janson temptation
• Quinoa with Christmas flavors
• marinaded tofu
• Kale salad
• Beet salad
• Lentil bread
• Saffron buns
• Ginger bread
• vego meat balls
• Glogg

No we don't eat weeds!!!

I met a nutritionist and when I told him we are vegetarian and actually don't eat dairy due to James and Isabella's allergies I was shocked when he said "Oh my God, what do you eat???". What we eat??!!! FOOD OF COURSE. We get that kind of question a lot but when it came from a nutritionist I was very suprised. I think we probably eat more vegetables than the average person and our child loves her veggies and is very happy and healthy child. Anyway, just to put everyone to ease who might wonder the same thing here is our menu for last week:

Monday

Spicy chili bean burgers, kale salad and roasted potatoes
Tuesday

Truly happy chicken korma with rice and cauliflower (James's favorite)

Wednesday

Quinoa with red cabbage and arugula and flavours of Christmas (Isabella's favorite)

Thursday

Veggie loaf & cheesy cauliflower mash

Friday

Marinaded seitan with oven roasted purple potatoes and Japanese sweet potatoes and green beans

Saturday

Filo packages with pumpkin & lentil mash. Arugula salad with sunflower sprouts and tomatoes.

Sunday

Whole wheat pasta & sauce made with soy turkey ground meat, zucchini, tomatoes and broccoli

Great Christmas gift

I'm not one of those people who love to shop and I have bad imagination when it comes to gifts. It's fun if you know what a person wants and you can buy and give that but otherwise I have no idea what do give. I found this gift idea and love it since it's great tasting, cheap and easy to buy. It's gourmet red wine soup mixes. They have a few variation so check it out.

Quinoa with christmas flavours

Glögg or mulled wine is a tradition is Scandinavia and some other countries in Europe and it's starting to come here in the US as well. Lucky us, we can find glögg mix at any Ikea in the US and you can drink it heated just like it is or add either vodka or red wine. It basically is a sweet and spiced drink. I found a recipe with glögg and Quinoa and decided to try it out. It also contains red cabbage which I usually never know how to cook and arugula which makes this dish beautifully red and green, Christmas colors. I like quinoa since it's healthy but great tasting grain. For minerals it contains more iron than other grains, has high levels of potassium, riboflavin, magnesium, zinc, copper and folacin. It is a great source o f protein. Unlike other grains it contains plenty of the amino acid lysine, as well as the other essential amino acids, so it provides complete protein. It is a great kid food, not only because of these nutritional benefits, but because of its light, nutty flavor.

Quinoa with red cabbage and glögg Serves 1
1/2 cup cooked quinoa
1/2 cup glögg mix or mulled wine
1 tsp canola oil
1 cup chopped red cabbage
1 cup arugula
salt & pepper
Heat oil on medium heat in wok add vegetables and cook for about 1 minutes or so. Add glogg and quinoa and let simmer for 10 minutes. Add salt and pepper.

Mommy's little helper

Around the holiday's specially moms get little bit crazy cooking in preparation but if you have a sweet little helper like this it helps a lot. She is in the face of needing to be part of everything and "can self". I love having her help me since I grew up helping (not) my mom. Here she is pureeing butternut squash.

Veggie loaf

This loaf is fun and hearty to eat on Christmas or any holiday or just because you like it. Its easy to make and can be frozen to be used for later. I taste wonderful with mashed potatoes and mango salsa. We had in today with mashed cauliflower and steamed broccoli. It's a great way to get vegetables in children who usually like it because of the sweet favour from the parsnip and carrots. Parsnips is a vegetable many don't know what to do with. I never had had it until my friend Nina had made it pureed for her 6 month old son. Now it's a favorite vegetable of mine. Nutritionally, parsnips are low in calories, but high in fibers, folic acid, calcium, and potassium,

Veggie Loaf Serves 6
2 cups cooked garbanzo beans
1/3 cup finely roasted and chopped hazelnuts
1 yellow onion chopped
1 pressed garlic cloves
2 cups grated carrot
1 cup grated parsnip
2 tbs nutritional yeast (optional)
1 tbs dill
1/2 tbs salt
Smoked paprika, chili pepper

Preheat oven for 400F (200C)
Blend onion, garlic and nuts in a blender or with hand held mixer until a past. Add beans and keep on blending until smooth. Add rest of ingredients and blend well. Oil a loaf pan and add mix. Cook for about 1 hour and you might want to add foil over the last 10 minuted so it will not burn top.

Saffron Buns

Saffron buns is a must on a Swedish Christmas and I love them. The saffron makes them bright yellow and they smell wonderful. Usually they are eaten as a dessert or as a snack with something warm to drink. I love them with a glass of cold milk. They are basically a sweet roll with saffron and raisins which is shaped in a particular way. Some people will put raisins in the dough while some only put two in the crease of the bun to make them look nice. I'm really strange since I love raisins but not in things. So if it was up to me I would skip them all together but my family would have a fit, so I compromise and put two in. They are little work making but surely worth it because boy are they good and the house smells like warm saffron. I used a recipe from a Swedish cookbook but I found this translated recipe.

The dough after rising for 30 minutes

All fresh out of the oven with only two raising as the "eyes".

A saffron bun with a glass of chocolate Hemp milk of my choice, mmm.

Farm fresh from Farmer's Market

Sundays are the day we go to the Farmers Market in Hillcreast. Actually we have been going to them for years and all over the world. It's great way to buy all our produce for less and it's all organic. I think they pretty much have them in every part of the world. We have been to one in Paris, Stockholm, London, San Francisco and off course San Diego. To find a farmers market in your area click here. Hillcrest farmers market is great. They sell everything from standard things like produce, flowers and bread to prepared food from all over the worlds as well as jewelry, kitchen stuff and yummy desserts. Last Sunday it was cold and windy going there but that did not stop us. Poor vendors were all so cold. For the people who still thinks organic is not necessary better I can tell you Isabella only will eat organic broccoli, and she know her vegetables.
Look at these beautiful tomatoes, it makes you want to eat them like berries, right out of the basket

Cauliflower at its peak, taste so wonderful

One of the vendors we love makes raw food, check out the Cinnamon rolls in the background, they are sooo yummy

And this is the master chef behind these great creation. His company is called Peace Pies

Truly happy chicken Korma

We love Indian food and nothing taste better than spice warm Indian food when it's cold and rainy like we been having the last couple of days. I used this recipe and substitute chicken with seitan and cow's yogurt for soy and I skipped the cream and used hemp milk instead. The kitchen sure smelled real nice after I cooked it.

Korma serves 4

1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tablespoons vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
2 cups chicken style seitan

1/4 cup tomato sauce
1/2 cup plain hemp milk (or soy)
1/2 cup plain soy yogurt
1 teaspoon cornstarch, mixed with equal parts water

Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in seitan, and cook for about 5 minutes. Pour in tomato sauce. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Meanwhile, place the cashews, along with the water in which they were soaked, and the milk and yogurt into food processor. Process until smooth.
Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

Super easy vegan truffles

Living with two lactose intolerant people does present some challenges when cooking but I'm always up for a challenge. James was diagnosed in 2001 and so when Isabella showed signs of the same faith we were not surprised. She can eat yogurt and cheese in small qualities but not milk. James however can't eat anything with milk. One thing James loves is truffles so I made my first attempt to make vegan truffles so James can really enjoy them. These were super easy to make too and you can easy make them with milk chocolate and cream instead and just add 1tsp vanilla. It's also fun to add flavors to the truffle example; 1 tbs Frangelico liquor, chili powder etc and you can roll them in chopped nuts instead.

Dark chocolate truffles
200g dark chocolate
3/4 cup soy milk with vanilla flavor
coco powder.

Chop chocolate until very small pieces. Heat milk until boil and pour over chocolate little at the time since you might not need to use all milk. Stir constantly until smooth like syrup. Place it fridge until cool and thick so you can work it. Use two spoons to make a ball and then roll it in coco powder. Keep in fridge until ready to be eaten.

Sunny Dahl & more carrot bread

Dahl :Serves 2 people
1/2 tbs olive oil
1/2 yellow onion finely chopped
1 large garlic clove pressed
1 cup cooked red lentils
2 ripe red tomatoes chopped
1, 5 tbs Liquid amino's or soy sauce
spices; whatever you fancy, we used 1 tbs turmeric, cayenne pepper, cumin, paprika and coriander.
1cup hot water or more if you feel the soup is too thick.Add more soy sauce or liquid amino's if need more salt.
Satay the garlic and onion in the oil in a sauce pan until soft and add tomatoes and cook until soft. Add water, lentil and spices and cook for about 5 minutes on medium heat. Easy breezy beautiful sunny dahl.

Carrot bread:
1/4 cup finely grated carrot
3/4 cup unsweetened rice milk
1/4 soy sour cream
50g milk free margarine
1,5 cups spelt flour
1/2 cup garbanzo bean flour
1 tsp honey
2 tsp baking powder
Pre- heat oven to 350F. Add all dry ingredients in a mixing bowl. Melt margarine in sauce pan, add milk, sour cream, honey and carrots. Add everything together and work the dough until smooth. Add more garbanzo bean flour if it's too sticky. Make 3 round cakes and put them onto a cooking sheet. Use a sharp knife to cut a cross onto cakes. Bake for about 20 minuets but use a tooth pick to check, it should be clean after poking the bread. Enjoy with dahl or any soup or simply just with tea. they're best when warm.

Finally a healthy creamy pasta sauce

In the fall I usually crave creamy pasta but who can keep eating that without blowing up like balloon? Well not me but I found this recipe but tweaked it a bit. Cauliflower contains vitamin C and foliate. Three florets of cauliflower a day will provide you with 67% of your daily vitamin C requirement. When purchasing cauliflower, make sure the tops are white. If the floret has begun to spot brown or purple, it is past its nutritional peak. now you can also find purple and yellow cauliflower as well as a mix of broccoli and cauliflower called broccoflower.

Creamy cauliflower past sauce 4 Servings
1 head cauliflower, broken into large pieces
10 cloves garlic, minced
1 large onion, chopped
1 1/2 teaspoons salt1/2 teaspoon
black pepper to taste
A pinch of Nutmeg
1-2 cups vegetable stock
2 tablespoons margarine
2 tablespoons olive oil
French bread ripped into small pieces

Steam the cauliflower pieces for 10 minutes, or until soft. Heat the oil and margarine in a frying pan and saute the onion and garlic for 4 minutes, or until lightly browned. Add the salt and pepper, stir, and saute for another minute. Remove from the heat. Blend the cauliflower, onion and garlic mixture, and 1 cup vegetable stock in a food processor until smooth. Add more vegetable stock and continue blending until the sauce is the desired consistency.Serve over Italian pasta. Mix torn bread pieces with little bit of melted butter and place in pan in oven on broil until crispy. Sprinkle it over the pasta and sauce and enjoy.

Hot chili for cool weather

The temperature here in San Diego has been pretty hot but we had a couple of cool days and I love it. So I took the opportunity to make this warming chili. It's very easy but I made it very easy by using a crook pot so slow cook it. That way I had piping hot chili when we arrived home for dinner. Unfortunately we ate it all before I could take a picture.

Chili 3 servings

I can diced tomatoes
1 can pinto beans

1 red chili

2 cloves garlic

1/2 cup green onions

1 tbs canola oil

1 cup yellow corn

1/2 cup diced carrot

2 tbs chopped cashew nuts

2 tbs fresh chopped cilantro

1 tsp paprika powder

Salt & Pepper

1 cup water

Heat oil in large pan and add garlic and onion, satay for about 1 minute (before brown) on high heat. Add rest of ingredients except cilantro. Boil on low heat until carrots and soft (about 3o minutes). Add cilantro and enjoy topped with some sour cream and toasted Pepita's and a side of corn bread.

Making seitan from scratch & seitan curry

Seitan is a vegan meat substitute derived from cooking wheat gluten, the protein component in wheat which has been separated from the grain. High in protein and low in carbohydrates, seitan is an ideal meat substitute that can be purchased ready to eat and can also easily be made at home. I used this recepie http://www.veganlunchcast.com/2006/05/vegan-lunchcast-tutorial-how-to-make.html but tweeked it a bit by adding chili pepper and paprika. From this I had pleanty of seitan and some went into the freezer for later and I used some for a curry dinner.

Seitan Curry (Serves one hungry eater or one moderat with a toddler as dinner guest)

1 cup seitan cut into small bite size pieces

1 tbs canola oil

2 tsp curry powder

1 tbs flour

1/2 cup almond milk (or any milk of your liking, soy does not like to be cooked)

salt & pepper

heat oil in frying pan and add curry and let in cook until bubbling. Add seitan and fry until nice and brown. Sprinkle flour over seitan and stir and add milk and stir constantly while bringing down heat to medium. Let sauce boil while stiring. add salt & pepper. It's really good with basmati rice and broccoli but we bought some killer Japanise jams at the farmers market so me had that and broccoli.

Carrot bread

I'm always marvelled how easy it is to bake my own bread and off course my family loves when I do bake it. Here is a super easy bread recipe for carrot bread. To be hones, there is not really not that much taste of carrots in it but it does sounds fun and looks fun.

Carrot buns about 20 buns
1 packet dry yeast
2 -1/4 cup hot water (so you can barely touch it ,40C)
1 tsp salt
1/4 cup Olive oil
1/2 cup finely grated carrot
2 cups Whole Wheat flour
4 cups while flour (more if needed)

Mix flour, salt and yeast in a bowl and add grated carrot and blend. Heat of water and add olive oil and add to flour mix. Blend well and set to rest under a towel for 30 minutes. Bring dough out on table with flour on and kneed the dough and place dough in a pan with tall edges. Cut bread into 20 squares and let rise under towel again for 30 minutes. Bake in oven at F450 for 15 minutes. Voila easy bread!

Golden winter pasta

Like I said in a earlier post, pumpkin makes me think of fall and winter and right now they are a very inexpensive food. One pumpkin last a long way and we had pumpkin leftovers in the freezer that I wanted to use. Saffron is a spice that also makes me feel like winter and the holiday and earlier this week I made saffron buns and had little bit of saffron left so I got creative and used the spice leftover and the pumpkin and made a perfect winter dinner.

Pumpkin stuffed shells with a saffron & chili sauce 2 persons
Half a small pumpkin or butter nut squash
ricotta cheese
pasta shells
4 basil leafs minced
salt & pepper
Remove the seeds and roast the pumpkin at 350ºF, face down in a small amount of water to cover the bottom of the pan.Roast the pumpkin for about 30 minutes or until tender(depending on size of pumpkin). Boil shells according to instruction. Mash pumpkin and blend with ricotta, basil, salt & pepper. Stuff the shells with the pumpkin and place in pan and pour sauce over the shells.

Sauce
1 tsp of canola oil
I pinch of saffron
1/2 tsp chili powder
2 tbs flour
1 cup milk (soy, cow, rice etc)
1/2 cup vegetable stock
Fry spices in oil and add stock in a pot. In a container with a lid, mix flour and milk and shake until flour is dissolved. Add milk mix to spices in pot and bring to boil. Stir often. Let boil for about 1 minute and poor over shells in a over safe pan.

Keeping healthy with small balls of sunshine

There are so many people sick around us and teaching yoga makes me more exposed I guess. Last week I think all kids at daycare had a runny nose so we're not taking any chances and eating extra vitamin-C. Most people would just pop a pill or drink some orange juice but here in our family we love, love, LOVE clementines. Clementines are easy-to-peel it is seedless, sweet and juicy. Clementines contain vitamin-C, potassium and good amount of fiber.

Carrot & Lentil soup with orange

I can eat lentils 7 days a week, no problem. Unfortunately my family would not be happy. Of all the legumes, Isabella likes lentils the best. Lentils are the best to give children since they are easy to digest. Most lentils don't need to be soaked before cooking so they are easy to use. Lentils, like all pulses, are high in fiber. They are an excellent source of protein especially when combined with rice or whole grains. Lentils are an important source of B vitamins, especially B3, which is essential for both a healthy nervous system and digestive system. They are high in iron, zinc and calcium and are a good replacement for red meat. Like meat, the iron in lentils is better absorbed when they are eaten with a good source of vitamin C like leafy green vegetables.

Orange flavored carrot & lentil soup 2 per
I cup carrots cut into small pieces
2 cups water
1/2 red lentils
1/2 cup fresh squeezed orange juice
Grated ginger to taste
Salt & Pepper
Boil lentils, carrots, water and ginger until lentils and carrots are soft about 20 minutes. Add orange juice and salt & peppers. puree soup with mixed or blender until smooth.

Almond butter & Banana smoothie

I love all kinds of Smoothies and here in San Diego it's smoothie mecca. You can almost find a original smoothie bar in every corner. I however like to make my own and this one is my very favourite.

1 smoothie

I,5 cup soy milk (rice, hemp or cows milk)

2 tbs almond butter (or peanut butter etc)

1 tbs chocolate flavored protein powder (I like Spirutein or you can just add chocolate milk)

I ripe banana

Put it all in a blender and mix. Yummy for your tummy!!!

Pumpkin hummus

Pumpkin is one vegetable (fruit??) that always make me think fall and winter but we do eat it all year around. Pumpkin hummus is an easy and creative way to use pumpkin which works on skeptical adults as well as children. Isabella loves anything with pumpkin kind of like her mom.

Pumpkin Hummus

1 small pumpkin (can also use 1/2 butternut squash or acorn squash

I can Garbanzo beans

some grated ginger to taste

Chili powder, pepper little bit of salt

1 tbs Olive oil

cut pumpkin or squash in half and put in pan flesh side down with 1/2 cup water and bake for about 20 minutes (or when flesh is soft) in 350f. Wash beans well. Use a large spoon and scrape out the pumpkin flesh and blend or mix with hand held mixer with spices and beans until smooth. Add olive oil and blend. Enjoy with pita, chips or ect.

Beet burgers

One of our favorite vegetable is the beet and right now they are in season and inexpensive at the farmers market or store. We happen to be growing some on our garden but they are not done yet so I had to do with some from the farmers market instead.

Most people have experienced canned or pickled beets, but few people have had fresh beet experience because many people simply don't know how to cook with beets. Beets are loaded with nutrition; they are high in folic acid, potassium, calcium and antioxidants (betacyanin, which is what gives beets their rich red color.).
Now the beets we are talking about so far are the beet roots, the portion that grows below the ground. However, leafy beet greens are also very nutritious and can be used for juicing, or cooking as you would any other green. In fact the beet tops are more nutritious than the roots. The greens contain significantly more iron, vitamin A, potassium and calcium than the roots.
So not only is beet nutrition good for you, they are also delicious baked, shredded in salads, or even as their own salad. One of our more creative but fun ways to eat beets is as a beet root burger.

Sorry about the bad image


Two big burgers

• 2 large grated beets
• 1 cup cooked brown rice
• Flour (use as much until burgers are shapable)
• pinch on cumin
• salt & pepper to taste
• Canola oil for frying

Place all ingredients in a bowl mixed it with a hand held mixed or in blender until smooth. Mix in flour and make the beet root past thick so it can be shaped into two burgers. Fry them in frying pan on each side. Adding cheese to these brugers makes them great. Enjoy!!!

First post on our food blog

My friends have asked me to have a food blog and share some of my recipes with everyone so i finally decided to go ahead and do so. I want to share how easy and cheap it can be to cook healthy, organic and vegetarian food. So thank you Andrea and Sheena for encouraging me to have my own food blog.

I've have always loved to cook but ever since I did my yoga teacher training and was introduced to nutrition it has become a quest to make food good but healthy. During my teacher training we had a nutritionist come in a give a lecture. She happened to be a vegan and a raw foodiest. I was intrigued how on earth you could make a whole satisfying meal on only raw foods. In the end of the lecture she has made a whole raw lunch and we got to try it. Oh boy was it good and from then on I have experiment in cooking organic and healthy. Now I have to admit as much as I enjoy and well prepared raw meal, I need more warming food. At home we mostly eat vegan and organic but I have been known to cook fish and poultry for guests. My daughter who was born in October 2006 has grown up on a vegetarian diet. When we decided that many people questioned our decision. I just want to let people know we don't judge anyone on what they feed their kids. This was a choice right for us. Isabella is a very healthy little girl who loves her veggie.

Anyway, I hope you all will enjoy this blog and see how easy and fun it is to cook.