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I absolutely stuffed myself this past weekend with delicious Thanksgiving food…the cheeses,  onion green beans, stuffing, cranberry, pies…and the list could go on and on.  So last night, I wanted to make something healthy that had different set of flavors than Thanksgiving food. Here’s a recipe for homemade vegetarian Pad Thai that’s actually much easier than you might think. I served it with a wilted spinach salad and it was delicious…enjoy!

Serves 3-4

Ingredients:

The Sauce:

¼ cup tomato paste

1/3 cup firmly packed brown sugar

¼ cup tamari soy sauce

3 tablespoons lime juice

½ teaspoon Asian sesame oil

1 garlic clove, minced

¼ teaspoon crushed red pepper flakes

The rest:

8 ounces dried rice stick noodles (1/8 inch wide)

3 tablespoons canola oil

1 pound extra-firm tofu, sliced ½ inch thick, patted very dry and cu t into ½ inch cubes

2 large eggs, well beaten

1/3 cup chopped roasted peanuts

1 cup bean sprouts

2 scallions, cut into 2-inch lengths and shredded lengthwise

Directions:

1. Mix all the sauce ingredients  together in a small bowl and set aside
2. Bring a large stockpot of water to a boil. Drop in the rice stick noodles and toss very well with tongs to make sure they don’t stick together. Cook 2-3 minutes, or until al dente. Make sure the noodles are still slightly firm because they will soften further when stir-fried. Drain thoroughly in a colander and rinse under cold running water. Drain again.
3. Heat 1 ½ tablespoons oil in a large nonstick skillet over medium-high heat. When the oil is very hot, add the tofu. Stir-fry until golden all over. Place the tofu on a platter.
4. Add a half-tablespoon oil to the pan. Pour in the eggs and quickly cook like a pancake. Remove to a plate and cut into bite-size pieces.
5. Pour the remaining tablespoon of oil in the skillet. Add the noodles, tofu, eggs, peanuts and bean sprouts, and mix with tongs. Pour on the sauce and toss to coat well. Cook until hot throughout, about 3 minutes. Sprinkle on the scallions, toss, and serve.

Most of us are too busy to think about what we’re going to eat on a daily basis. It’s much easier to do that on a weekend when we don’t have to work. But what about a hectic  Wednesday? Most people barely have the time to sleep, let alone make sure they’re getting the right foods in their bodies.  

I’ve been reading more about Acai, which is a great way to integrate a Superfood into your diet because it comes in juice form. Dr. Perricone (featured on Oprah.com) believes Acai to be the number 1 Superfood.  For people like us who commute, spend (a lot) of time in the office, hit the gym, and then meet up with friends, acai is perfect for us. We can drink it as we’re doing all of those things that we do so well.   

Here’s are the benefits of Acai, courtesy of Oprah.com:

A remarkable concentration of antioxidants that help combat premature aging, with 10 times more antioxidants than red grapes and 10 to 30 times the anthocyanins of red wine.

A synergy of monounsaturated (healthy) fats, dietary fiber and phytosterols to help promote cardiovascular and digestive health.

An almost perfect essential amino acid complex in conjunction with valuable trace minerals, vital to proper muscle contraction and regeneration.

The fatty acid content in açaí resembles that of olive oil, and is rich in monounsaturated oleic acid. Oleic acid is important for a number of reasons. It helps omega-3 fish oils penetrate the cell membrane; together they help make cell membranes more supple. By keeping the cell membrane supple, all hormones, neurotransmitter and insulin receptors function more efficiently. This is particularly important because high insulin levels create an inflammatory state, and we know, inflammation causes aging.

So, sip up and fight those premature wrinkles! You can find acai juice at any health store or Whole Foods.

Ever run out of ideas for what to make for dinner? I do, which is why I like to archive my recipes here on natlifestyle. I can’t tell you how many times I’ll be at Whole Foods, logging on to get the ingredients for a recipe on my iphone. As you can see, I’m a big fan of vegetarian cooking and love trying out meatless dishes. Here is a really easy, delicious and vegan recipe for homemade lentil soup.

By the way, check out Whole Foods 365 brand for organic (and inexpensive) versions of the ingredients, including the lentils.

Ingredients

• 1 onion, chopped
• ¼ cup olive oil
• 2 carrots, chopped (or 3 handfuls of baby carrots)
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 (24.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 3 cups water
• 3-4 cups low-sodium vegetable stock (as you cook lentil soup, the lentils absorb the liquid, so I always have a little more stock on hand if needed)
• Salt and ground black pepper to taste
• Cumin to taste (I love this spice)

In a large soup pot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until onion is tender and other vegetables are slightly soft (about 7 minutes). Stir in garlic.

Add water, vegetable stock, tomatoes, and lentils. Bring to a boil. Reduce heat, and simmer for 1 hour (or until lentils are soft). Feel free to add in additional vegetable stock. Season to taste with salt, pepper and cumin (I used about 5 pinches). Perfect for a chilly fall day…enjoy!

I’m a big fan of reading up on diets and different types of food lifestyles. It’s kind of a geeky hobby.  My personal take on food is that I try to avoid the processed stuff and stick to local, organic foods as much as I can  (unless there’s a special occasion, like Halloween, where I needed sour patch kids). I’m about moderation, so it’s not about being so strict, but rather learning from different diets and incorporating them into my own every now and then for health benefits. Raw food is a perfect example — I have a blast going to these cool raw food restaurants in Santa Monica and Venice.

I wanted to learn a bit more about the Macrobiotic diet to see if there’s anything I can incorporate into my own diet. I found this great article on oprah.com that outlines what it’s about. I also plan on perusing the book the article mentions: “The Hip Chick’s Guide to Macrobiotics.” Enjoy!

Eating Your Way to Better Health
By Erin J. Shea
Following a Macrobiotic Diet

The word macrobiotic comes from “macro,” which means large, and “bio,” which means “life.” Practitioners of a macrobiotic diet generally seek a way of eating that incorporates physical and spiritual health. Rich in soy and phytoestrogens, which are a diverse group of nonsteroidal plant compounds found in food such as nuts, oilseeds and flaxseed, the macrobiotic diet is predominately vegetarian and emphasizes whole grains and vegetables.

“The real spirit of macrobiotics is about freedom,” says Jessica Porter, author of The Hip Chick’s Guide to Macrobiotics. “One eats healthy foods most of the time so that one can eat more extreme foods some of the time. People in good health can go out and play, having a glass of wine or a piece of chocolate cake. They return to their regular macro foods in order to maintain their health and eventually play again.”

Porter says the philosophy in macrobiotic thinking is explained through the lens of yin and yang. “We eat foods that are whole, local and in season [so] that our bodies get perfect yin-ness and yang-ness needed for the natural environment in which we live. When we harmonize with nature, we experience strength, flexibility, freedom and happiness.” For example, she says those who live in New York City and eat what she calls “yin foods” like bananas, yogurt and sugar on a daily basis become weakened and lose touch with the natural world.

Cooking macrobiotic food takes time. Porter suggest people start by cooking and eating whole grains on a daily basis, which can take up to an hour to cook. “Just make some brown rice and chew it well,” she says. “In my experience, after people begin to eat whole grains daily, [they'll] want to cook an hour a day.”

Though it can be expensive, Porter says certain items such as sea vegetables and miso last a long time and the elimination of meat and dairy in exchange for grains and beans balances out any high costs on a grocery bill.

“These days, with muffins, cappuccinos and microwave dinners making up our daily fare, we’re eating in a way that weakens our bodies and minds over time,” Porter says. “When we end up depressed or anxiety-ridden, we’re told it’s all in our heads, when very often, it’s all on our plates.”

My friend Rebecca is an amazing cook. She made this soup last week with ingredients from the farmers market and it was delicious…like some of the best soup I’ve ever had. A wonderfully simple vegetarian soup recipe for the fall. 

Ingredients (yields about 4 appetizer servings or 2 main dish servings):

• 1 med size butternut squash
• 4 cups of organic vegetable or chicken stock
• 1 small red onion
• 5-10 Sage leaves

Directions:

Cut the squash in half length wise, scoop the seeds out, place face down on a lightly oiled cookie sheet, bake on 350 until soft all the way through.
Sautee the finely chopped onions until brown, about 5 minutes. In a large pan, add the onion, vegetable or chicken stock along with  5-10 whole sage leaves. Bring to a simmer.
After the squash is cooled, peel the skin off and puree in the food processor.
 
Remove the sage leaves from the stock. Add the squash puree, stir together, bring to a simmer. Serve warm.

I’ve got a recipe that’s been passed down in my family for years. It’s so passed down, that the recipe (which is extremely simple, by the way), is embedded in my memory, as well as the memories of my family members. It’s sort of like an heirloom, but in the form of food (obviously not the type of heirloom I could sell on eBay!) Every time I see an Italian restaurant that serves escarole, I know it’s a legit one.

I’ve blogged about clean, ‘whole-food’ eating, and this recipe is the epitome of that style. Serve alone or over whole wheat pasta – both will be delicious. 

Ingredients:

• 2 cloves garlic, minced
• 1 head of escarole, chopped*
• 1 can organic cannellini beans, drained and rinsed
• 2 tbsp. Extra-virgin olive oil
• Parmesan cheese (sprinkled or grated)
• 2 cups water

* note that escarole looks a lot like lettuce – so make sure to ask the produce person to point you in the right direction. If you’re at a Farmer’s Market, you can probably find organic or pesticide-free escarole. Also, make sure to wash escarole really well, otherwise you run the risk of it being sandy…yuck!

Recipe yields 2 dinner servings or 4 appetizer servings.

In large saucepan, sauté garlic in oil until it is slightly browned (not burned!) on medium-high heat. Add cannellini beans, continuing to sauté until their soft, about 5-7 minutes (feel free to add another teaspoon of oil if the saucepan is dry). Add chopped escarole and 2 cups of water, lower heat to medium-low and cover (you might want to add a little more water, this is dependent upon the size of your saucepan). Let escarole steam down until it is fully cooked, stirring occasionally. This will take about 15 – 20 minutes. You’ll know when it’s fully cooked because it will be completely saturated and steamed down.

Serve alone or over pasta with parmesan cheese. Enjoy knowing you’re doing something healthy for your body.

There’s nothing like a nice Bloody Mary at brunch on a Sunday. The only thing that could top a plain Bloody Mary would be an organic one. I came across ECO BAR, a company that specializes in organic cocktails. One of their certified “ECOBARtenders” will bartend your house party, birthday celebration, and even your wedding! They’ll come bearing all organic ingredients for cocktails, as well as organic beer and wine.  

I give this cool start-up company a lot of credit for offering people an alternative, greener way to throw a party. I read about this idea that everything we purchase is like a ‘vote.’  If you buy organic, you’re voting for it, and in turn, increasing demand for it. I’d like to see organic cocktails at mainstream bars – and supporting companies at ECO BAR starts to make that happen.

Check out their website and drink greener: www.eco-bar.net

As I’ve mentioned before, I love trying out new restaurants, especially ones that serve local, organic food. They’re hard to find, but more and more places, especially here in LA, are going that route. Now, I’m not going to boycott restaurants that aren’t organic, but I just love ones that are. Kreation Kafe in Santa Monica was great for lunch. They had a diverse  menu with organic, local and free-range choices. The  natural free-range chicken kebobs and sampling plate with hummus, tabouli and eggplant dip were both great. And the vibe in there is contemporary and open and colorful.

Oh, it was so, so good. Needless to say, I was really full when I left.

Here’s their mission:

Our certified green business has a mission to offer you local farmer’s market products healthy, delicious, colorful dishes, freshly made tapas, salads, soups, sandwiches, Kabobs, and desserts. Our delectable meals are mostly organic and locally grown.

Check them out here: http://www.kreationkafe.com/index.php

I went to Seattle this past weekend, and had an absolute blast. Pike Place Market really stood out to me: it’s such a cool little community of artists, local business owners, farmers and fishermen. The selection of local products was so expansive – it reminded me of multiple LA  Farmer’s Markets rolled into a gigantic one.

What I was even more impressed with about Seattle is that local restaurant owners – from reasonably priced regular restaurants to fancy expensive places,  take pride in using products from the Pike Place Market. The foodie community in Seattle really supports their market, which I think is incredibly cool.

So I started thinking more about local produce and all of the benefits that go along with it:  the positive environmental effects, supporting local businesses, fresher, better tasting food, and the list could go on and on.

I bought this book at Left Bank Books (a unique, ‘lefty’ bookstore in Seattle that I discovered on Lonely Planet) called Cook Food: a manualfesto for easy, healthy, local eating. This will give you all of the basics of local eating in an easy, digestible format – along with some great recipes. It’s not about doing a complete overhaul, but integrating local food into your life gradually.

I’ll keep you posted on my progress of ‘going local.’

This weekend, I was visiting my family. Which meant that I was eating white pasta, full-fat cheese, bagels, pizza and summer bbq stuff (and the list could go on and on). It was delicious! But not without feeling it: since I normally don’t eat that stuff, my body actually felt different, and not in a good way. I felt tired and I even gained a couple of pounds. Now that I’m back in town, I’ve been eating ‘cleaner’ and exercising (and feeling normal again). Which lead me to write about eating clean.

I’m a big fan of this style of eating because it’s not a fad diet, so you can just make it a part of your life. According to Answer Fitness, the Clean Eating philosophy is really based on the natural health food movement of the 1960s, which then got transformed into the “whole foods” approach to eating, which emphasizes consuming foods (preferably organic) that are unprocessed or refined as little as possible before consumption. 

Here are the basics of clean eating.  If you follow this philosophy of eating and exercise regularly, you’ll definitely see a difference in the way you look and feel.

• Eat a wide-variety of whole, unrefined and unprocessed foods in a form that’s as close as possible to how the foods appear in nature
• Avoid processed sugars, especially sugary beverages like soda
• Avoid saturated fat and trans fats, and instead substitute healthy, monounsaturated and polyunsaturated fats
• Always combine complex carbohydrates with lean protein and some healthy fats at every meal
• Spread your food out over 5-6 smaller meals, consumed every 2-3 hours
• Eat for maximum nutrient density. In other words, avoid “empty” calories found in fast food, soda, snacks, cakes and cookies, and substitute in nutrient-dense snacks.
• Pay attention to proper portions and practice portion control
• Drink lots of water (at least 8 cups a day.)

By the way, it’s okay to splurge every now and then to stay sane!

Here’s the link to the full article that explains each of those points in greater detail:

http://www.answerfitness.com/204/clean-eating-eating-clean-answer-fitness/