Whole Grain Grub

A couple a weeks ago, I wrote this post about how I scoured the earth looking for my favorite hot chili sauce. Looks like The Times has discovered it as well. Check out the long feature they wrote about it here. High five NYT!

My friend Johara at Luvin’ My Curves posted a link to this great video demonstration on how to work out in heels. Trying this ASAP and will report back. Here’s the vid. Give it a go…

I’ve been a vegetarian for about 15 years (give or take a couple…I stopped counting). And it’s not really because I am a die hard animal lover. Sorry if I offended anyone there (PETA). I just hate the way meat tastes. Chicken: *Making a barfing noise*. Turkey? Even worse.

That being said, once in a while, I can get down with some good imitation meat. My favorito: Morning Star Hickory BBQ Riblets. They have the consistency of real ribs without any of the psychological baggage (I get GROSSED the heck out) that comes with eating flesh. Issues, I know.

The good part: They are loaded with protein – I’m talking 18 grams a serving (oh yeah). And they only contain 3.5 grams of fat, none of which is trans or saturated.

The bad part: All that BBQ sauce is made of our frenemy – sugar. Just keep in mind, once in a while these savory rib alternatives are fine, but don’t make a meal of them every day.

I’m sure most of you have heard that pregnant woman are entitled to consume whatever they want because they are eating for deux. WRONG. While cravings may be out of control, at most, mama-to-be only needs an extra 450 calories per day (and that’s during the third trimester). During the second trimester, an extra 350 cals is all that’s required (only a snack), and during the first semester, no increase is necessary.

Alison Stuebe, an assistant professor of obstetrics and gynecology from the University of North Carolina, has figured out why overloading on extra calories is a no-no for mom and baby. Stuebe, M.D., reviewed data for more than 1,300 women and found that those who consumed extra calories, as well as fried foods and dairy products, were more likely to gain more than is recommended during pregnancy – that’s 35 pounds or more for a woman with a normal body mass index, or BMI.

“Gaining too much weight is linked with complications at birth, such as pre-eclampsia or requiring a C-section, as well as higher odds that both mom and child will be obese later in life. It might be obvious that a healthy diet and exercise reduce the odds of gaining too much weight during pregnancy, but more and more women are doing just that. Part of the problem is that providers don’t counsel moms on weight gain, Stuebe says. Other studies have shown that moms who get advice from their doctor or midwife are more likely to gain in a healthy range.”

So the message to pregnant women: Step away from the cookie – or at least only eat half.

Read more of the study here.

(Ed Note: We know you are busy – and don’t have money to waste on ingredients for recipes that turn out whack. That’s where Whole Grain Grub comes in. We’ll test out a recipe and tell you whether it a. is as simple as it seems, and b. pleases the palate.)

I was grocery shopping yesterday when I noticed Arora’s Rajmah Kidney Bean Seasoning Packet, a starter kit for a “quick & easy gourmet Indian dish that serves six.” Basically, you buy the seasoning packet, which includes all of the traditional Indian spices (sans salt). Then you buy the list of ingredients they suggest and follow their cooking instructions. Seemed simple enough. I added it to the cart and decided to make a “Recipe Tester” out of it.

You’ll need:

• 1/3 cup extra virgin olive oil
• 1/4 cup chopped fresh ginger (yay!)
• 1 finely chopped medium onion
• 1 plum tomato (diced)
• 3 cloves of garlic (chopped)
• 1 large chopped green chili (optional…I didn’t use it)
• 1/2 cup chopped fresh cilantro
• 8 oz can of tomato sauce
• 3 cups boiled red kidney beans or a 30 oz. can of red kidney beans (which equals two regular cans)

Here’s what you do:

1. Heat oil in a deep sauce pan over medium heat for 1 minute
2. Add ginger, garlic, onion, green chili, and let sizzle for one minute
3. Then add tomato sauce and Arora Creations Rajmah Spice Blend
4. Cook for an additional 5 minutes, stirring evenly
5. Add 3 cups boiled red kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes
6. Now cover the an and bring to a boil
7. Reduce to medium heat and let cook covered for 10 minutes
8. Remove from heat
9. Garnish with cilantro
10. Serve

The recipe was very simple – plus I love chopping vegetables, so that was fun. Total cook time, including preparation, was about 35 minutes. Whole Grain Grub rating: Thumbs way up. Not only did it taste like traditional Indian food, but it smelled like it too. The spices gave it a kick, but weren’t strong enough to make your eyes water or your nose fall off. I served mine over Whole Wheat Cous Cous. They recommend rice. Here is the finished product:

As the Bay, and the rest of the world, is becoming more anti-meat and animal products, I decided that I needed to step my vegan game up a bit. Having more close veganism-practicing friends than I ever imagined, was beginning to make it hard to have dinner parties and social events without leaving my veggie loving homies out in the cold. Especially when it came to treats.

This began my relationship with veganweb.com a network of vegans, and veggie foodies alike joining together with a purpose: sharing recipes, photos, and vegan love.

This evening I attempted (for the second time) a recipe for Banana Nut Bread Cookies (sans nuts). I like this recipe because it doesn’t have difficult, hard to find, or break the bank ingredients, and it utilizes a food that often goes to waste in my home: overly-ripe bananas.

here’s what you need:
1 old banana (2 if you got em, but 1 works fine)
1 1/4 cup flour (I used whole wheat unbleached)
1 cup sugar (anykind)
1 tsp. vanilla extract
1/2 tsp. baking soda
1 tsp. baking powder
1/3 cup oil (olive, veggie, shortening, butter, margarine, whatever you got)
handful nuts, chocolate/carob pieces/whatever (I had none of these)

Preheat oven to 350 degrees.

Mix dry ingredients first. Mix wet (sugar, oil, banana, vanilla) seperately. Fold dry into wet. You want the mix sort of moist, so add some soy milk until you get your desired consistency. Fold in nuts, etc…

Roll 1″ balls and place on lightly greased baking sheet. Press with a fork in a criss-cross pattern, similar to peanut butter cookies. Bake for 10-15 minutes depending on power of your oven.

Let cool for 5-10 mins. Serve with cold soy milk. Enjoy!

(Note: Cookie is very light in flavor and texture. For a more BOLD cookie, use two bananas and chopped pecans, walnuts, or chocolate morsels. I didn’t mind the light fluffy cookie, but some may prefer a richer flavor. Cookie will become more dense with added bananas…)

As a New York transplant with a very strict budget, I got everything I needed to furnish my first apartment off Craigslist. For three years, I had only a couple of busted plates, 3 random cups and a hurt pot and pan. Then I visited Ash in Oakland – and realized I was straight trippin’. Her meals were 10000 times better because her plates/dishes made the presentation nice.

As soon as I got home, I made a trip to Ikea to soup up my mini kitchen. Investing in a solid set of plates, cups, bowels and platters changed my life. And it will change yours too. Cooking and eating will become so much more fun.

We want to see what you guys are working with. Send us pics of your dishes and we’ll post them on the site. Inspiration makes the world go ’round. (Email: jessicamjones@gmail.com)

Okay it’s not really THAT fancy. But this 3-minute hors d’oeuvres delight is so easy to make and tastes magical. Really, I made it for a couple of friends last night and they requested a second batch.

I discovered a version of this recipe while attending a meeting at someone house last week. After the meeting, ran to the grocery store to buy what I need to test is out for myself. (Using our signature ingredient, whole grain, of course. The host used white bread.)

Want to make if for your guests?

You’ll need:
A couple slices of whole wheat bread
Cream cheese (low fat)
A cucumber
A bunch of dill

You do:
Step One: Cut the edges off of the bread
Step Two: Spread cream cheese on the bread
Step: Cut the bread into six slices
Step Four: Cut the cucumber into VERY thin slices
Step Five: Place one cucumber (folded in half) on each square of bread
Step Six: Place dill on top of each cucumber

You’ll be grubbin‘ in no time!

Seriously. I spent months looking for this hotsauce (frantically searching the isles of six grocery and corner stores. SIX.) I first tasted it at a restaurant and
then over a friend’s house. It was love at first bite. Unlike other hotsauces, this hotsauce is thick and creamy. And it comes in a really cool clear bottle. It’s where the magic happens. (Beware: it’s a bit on the pricy side though…I paid about $5 for this bottle.)