Sunday, March 13, 2016

Support a cause Sunday

 Montefiore Cardiac Wellness Program

When I turned thirty I started to see something happen to all my friends' parents, aunts and uncles, they started to manifest heart disease (heart attacks and strokes). I had already gone through that experience with my own dad who had a stroke. You don't really know how scary the prospect of losing a love one is until you are in the emergency room, hoping that they will be okay. I don't wish that on anyone.
To see so many of my friend's parents, as well as my own family, start to have heart disease made me realize the importance of preventative and supportive measures.
I had the pleasure of being introduced to a program that does just that: Montefiore's Cardiac Wellness Program.
The program focuses on reversing heart disease with a whole food/ plant based diet.
The program is led by Doctor Robert Ostfeld and Registered Dietitian Lauran Graf both very passionate and amazing people. I truly believe in the work they are doing and have met some of their patients who have lost not only weight but have also reversed many health problems. 

To learn more about it click on the link below:

An interview done by Vegan Kitchen TV

Friday, March 11, 2016

Simple Balsamic Portobello Mushroom Steaks

2 Portobello mushrooms, stems removed
Marinade/ Sauce:
¼ cup balsamic vinegar
1/3 cup extra virgin olive oil
3 tablespoon shoyu or soy sauce
2 tablespoon agave
1 teaspoon dijon mustard (or which ever mustard you have)
¼ teaspoon garlic powder or 1 garlic clove, minced
¼ teaspoon thyme, fresh or dry
dash of black pepper

Preheat oven to 375 degrees.

Wipe mushrooms with wet paper towels. Mushrooms are like sponges so when we wash them they absorb the water.

In a small bowl mix all marinade ingredients.

Poke small holes with a knife in center of mushroom where the stem used to be.

Toss mushroom in half of the marinade.

Place mushrooms on a sheet with parchment paper. Add ¼ of remaining sauce to center of mushroom.

Bake for 15 to 20 minutes.

Let stand and cut into slices.

Toss with leftover marinade and serve.

Alternative: Mushroom can be cooked in a pan (cast iron work great) it take about 5 to 10 minutes. Keep adding marinade to help mushrooms cook.

Thursday, January 5, 2012

Tasty Recipe Corner

Insalta Caprese

A perfect light meal for those warm and bright summer days (oh how I miss you)

2 kumatos
1/2 cup of vegan tofu ricotta cheese
4 basil leaves
1/3 cup balsamic vinegar
2 tablespoons agave

Make the balsamic syrup by adding the vinegar and the agave in a small pot. Turn the heat on medium and cook it till it becomes like a syrup (5 minutes).

While the syrup is cooking cut kumato into chunky slices. Plate one slice on a dish add spoon of ricotta cheese and a basil leaf. Repeat process starting and ending with kumato. Drizzle with syrup.

Dreaming of Summer

Ingredient of the Week: Kumato

I was feeling the winter blues this week so I wanted to recreate some summer taste and smells. I spot it the Kumato and envisioned a caprese salad. Forgive the none seasonal and local purchase.

Kumato was created in Spain and has the name Olmeca. It is a greenish, brown and red tomato that has a higher sugar content that a regular tomato. They are considered gourmet.