Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Thursday, July 19, 2012

Wild Rice Salad with Dried Cherries.

When my husband was first "diagnosed" with borderline diabetes 9 years ago... I found myself at Wal-mart in the cookbook section looking for anything to help me feed my husband... and not push him over the edge into diabetesland. Not a peaceful place to be. I found the Betty Crocker's Diabetes Cookbook... bought it... and tried to live by it for the next few months.
It helped, and had a lot of yummy stuff in it. Yummy stuff that left us satisfied. So, that's good. And of course now that I've educated myself even more on the subject - we've found something that works even better for us. Something that has changed my husbands "diagnosis" completely... and made those sugar levels just like yours and mine. Miracle? Somewhat. But I know it's because of some healthy eating on his part.
Anyhow, this is one we always come back to. And I love it because it 's good. But it reminds me of a time when I was close to loosing all hope and deeply concerned about the health of my most favorite person in the whole wide world. It's good to be reminded of where you've come from and how far you've traveled.
1 1/2 cups long-grain and wild rice
1 apple, chopped
1 green bell pepper, chopped
1 stalk of celery, chopped
1/3 cup dried cherries, chopped (or craisins)
2 tablespoons soy sauce
2 tablespoons water
2 teaspoons sugar
2 teaspoons cider vinegar
1/3 cup dry-roasted peanuts, toasted
Cook rice according to directions, and spread evenly in thin layer on a large cookie sheet to cool. Let stand 10 to 12 minutes.
Mix apple, bell pepper, celery and cherries/craisins in a large bowl. Mix soy sauce, water, sugar and vinegar in small bowl until sugar is dissolved. Add rice and soy sauce mixture to apple mixture. Gently toss until coated. Add peanuts. Gently toss.

Monday, July 2, 2012

Taco Nut "Meat" and Leftover Salad.

This salad started as a way to get rid of the stuff in my fridge before we went out of town... but turned into so.stinkin.good! Then I realized I never posted the raw taco nut "meat" that i love from love veggies & yoga. So, here goes...

leftover cabbage, spinach, corn on the cob, vegan ranch, tomatoes.... and the "meat"

Raw Vegan Taco Nut “Meat”
1/2 cup raw almonds
1/2 cup walnuts
1/3 cup {smoked} sun dried tomatoes, loosely packed (If using oil packed, may slightly reduce amount of olive oil added)
1/2 teaspoon chili powder
1/4 teaspoon cayenne powder
2 to 4 tablespoons olive oil (or hemp, flax, etc.)
Optional: 1 teaspoon salt (or to taste)

Put all ingredients into blender and blend for about 30 seconds or until desired texture is reached. Don’t overblend and pulverize the mixture, or you will have taco meat spread rather than chunky taco “meat”.

This will keep in the refrigerator for about 4 days.

Note: The flavors marry and develop better after approximately 6-12 hours, so I like to make it in the morning for that night’s dinner if possible.

*The seasonings are all to taste. You can add some taco seasoning too, like a McCormick.