Monday, April 5, 2010

Breakfast Burrito

Here's a breakfast idea for those mornings when you have a little time and want a hearty, home-cooked breakfast. Of course on those OTHER mornings (the hectic ones) you're having a hemp shake (see "Hemp Protein: The Cravings Killer," below.)


  • 1 egg
  • 1 tsp cooking oil
  • 1/4 cup pinto beans (canned)
  • 1/4 cup salsa
  • 1/4 cup guacamole
  • 1 slice vegan cheese

  • handful of chopped cilanto

  • 1 spelt tortilla
  • Heat tortilla in low (200 degree) oven.

  • Scramble one egg (or egg subsitute) and pour into non-stick pan.

  • Add pinto beans.

  • When eggs are cooked and beans heated through, turn off heat.

  • Remove warmed tortilla from oven and fill with eggs, beans and cheese.

  • Add guacamole, salsa and cilantro.

  • Admire your creation!

Sunday, April 4, 2010

Cute Little Pasta Shell Soup

When's the last time you ate a turnip? Okay, but how about a rutabaga? Exactly the point of this soup - it gives you a chance to add some variety to your diet - and it's yummy - and ya gotta love those cute little pasta shells.


  • 2 TBS cooking oil

  • 1 chopped onion

  • 1 chopped turnip

  • 1 chopped rutabega

  • 3 chopped carrots
  • 14 oz can chopped tomatoes
  • 1 TBS tomato paste

  • 1/4 cup chopped roasted red pepper slices (from jar)

  • 6 cups vegetable broth

  • 2-4 cloves chopped raw garlic (or to taste)
  • 1 14 oz can kidney beans (or any beans you like)

  • 1/2 cup dried brown rice (or, okay REAL if you want) pasta shells


  • Heat oil in stock pot and add chopped onion.

  • Cook 5 mins, until softened.

  • Add chopped carrot, turnip, rutabaga.

  • Add canned tomatoes, puree, and chopped red peppers.

  • Pour in vegetable stock and bring to boil.

  • Stir, then cover and simmer 30-45 mins.

  • Add pasta to pot, and bring to boil. Add water if needed.

  • Lower heat and simmer uncovered for about 10 minutes, or until pasta is tender.

  • Stir in kidney beans and garlic, remove from heat.
    Season w/salt and pepper and desired spices to taste (marjarom, oregano, basil, etc.)
  • Serve with parmesan cheese (or the soy version, if vegan.)