Friday, August 31, 2018
How drinking too much water can be dangerous, even deadly
Staying hydrated when participating in warm weather activities or simply spending time outdoors in the summer is essential.
Drinking water can keep your body temperature around normal, which can help mitigate the risk of dehydration as well as suffering from heat illness.
However, there are occasions when people can actually consume too much water, causing them to overhydrate and become ill.
Spicy Tahini Sauce with Kale, Sea Vegetables, and Soba Noodles Recipe
Recipe By:Spiderwoman77
"This vegan recipe was invented on a day that I wanted to use up the arame seaweed and tahini. My adventurous combination turned out completely delicious. Spicy, with a satisfying nutty flavor. Makes two large or four small servings."
Ingredients
- 3/4 cup tahini
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1/2 teaspoon chile-garlic sauce (such as Sriracha(R))
- 1/2 teaspoon ground turmeric
- 2 tablespoons water, or more as needed
- 1 (1.76 ounce) packet arame seaweed
- 1 (8 ounce) package dried soba noodles
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons minced fresh ginger, or to taste
- 1 bunch kale, torn into bite-sized pieces
Directions
- Blend tahini, rice vinegar, soy sauce, 2 tablespoons olive oil, chile-garlic sauce, turmeric, and 2 tablespoons water together in a large bowl with a fork. Add water as needed to get the dressing to a hummus-like consistency; set aside.
- Soak arame seaweed in a pot of lukewarm water for 10 minutes. Place the pot over medium heat and bring the water to a boil; reduce heat to low and simmer the seaweed for 10 minutes. Drain the seaweed.
- Bring a pot of lightly salted water to a boil. Cook soba noodles at a boil until tender yet firm to the bite, 5 to 7 minutes.
- Drain the noodles; set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir garlic in the olive oil until fragrant, about 1 minute.
- Stir ginger and drained seaweed with the garlic; cook and stir 1 minute more.
- Add kale to the skillet; cook and stir until the kale is coated slightly, about 1 minute more. Reduce heat to low, place a cover on the skillet, and simmer together until the kale wilts, 5 to 10 minutes.
- Toss the drained soba noodles in the tahini sauce until coated. Fold the drained seaweed and the kale mixture into the noodles and sauce and toss to coat. Divide among two or four bowls, and serve.
Vegan Bean Taco Filling Recipe
Recipe By:BandE
"Taco filling using fried beans as its base. Great with taco shells, tortillas, or chips."
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
- 2 tablespoons yellow cornmeal
- 1 1/2 tablespoons cumin
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 cup salsa
Directions
- Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.
Briam (Greek Baked Zucchini and Potatoes) Recipe
Briam (Greek Baked Zucchini and Potatoes)
Recipe By:Diana Moutsopoulos
"Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil.
It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort.
It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side."
Ingredients
- 2 pounds potatoes, peeled and thinly sliced
- 4 large zucchini, thinly sliced
- 4 small red onions, thinly sliced
- 6 ripe tomatoes, pureed
- 1/2 cup olive oil
- 2 tablespoons chopped fresh parsley (optional)
- sea salt and freshly ground black pepper to taste
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
- Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.
ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 8/31/2018
Printed From Allrecipes.com 8/31/2018
Sunday, August 12, 2018
Sweet n Sour Cod with Cabbage and Broccoli Recipe
Prep and Cook Time: 20 minutes
Ingredients:
- 1/2 medium onion, sliced medium thick
- 4 medium cloves garlic, pressed
- 1 TBS chicken or vegetable broth broth
- 1 TBS minced fresh ginger
- 2 cups small broccoli florets, cut into about 1/2-inch pieces with no stem
- 1 lb cod filet, cut into 1-inch pieces (use thick filets)
- 4 cups finely shredded green cabbage
- 2 TBS chopped fresh cilantro
- salt and white pepper to taste
- 1 TBS sesame seeds
- Sweet n' Sour Sauce
- 3 TBS soy sauce
- 1/4 cup rice vinegar
- 1/4 cup mirin rice wine
- 2 TBS chicken or vegetable broth
- 2 TBS honey
- salt and white pepper to taste
Directions:
- Slice onion and mince garlic and let sit for 5 minutes to bring out their health-promoting properties.
- Mix together all sauce ingredients and simmer in a small saucepan over high heat for about 15 minutes, reducing it to half the volume. Set aside. This will intensify the flavor.
- While sauce is reducing, prepare rest of ingredients.
- Heat 1 TBS broth in a stainless steel wok or large skillet. Healthy Stir-Fry onion in broth for 1 minute over medium high heat, stirring constantly.
- Add garlic, ginger, and cod and continue to stir-fry for another 2 minutes.
- Add broccoli and continue to stir-fry for another minute.
- Add cabbage and continue to stir-fry for another 2-3 minutes, stirring constantly.
- Add sweet n' sour sauce, cilantro, salt and pepper to taste. Sprinkle with sesame seeds.
Serving Suggestion: Serve with
Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes Recipe
Ingredients
- 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
- 4 tablespoons extra-virgin olive oil, divided
- 8 ounces cremini mushrooms, sliced
- ½ cup julienned sun-dried tomatoes
- ½ teaspoon salt, divided
- 1 cup packed fresh basil leaves
- 2 cloves garlic, coarsely chopped
- ⅓ cup unsalted raw cashews
- 3 tablespoons lemon juice
- 2 teaspoons nutritional yeast
- ½ teaspoon ground pepper
Directions
- 1Place squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 14 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400°F oven until tender, 40 to 50 minutes. You can also cook the squash in a pressure cooker/multicooker; see Tip.)
- 2Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms, tomatoes and ¼ teaspoon salt; cook, stirring, until the mushrooms are soft and starting to brown, 5 to 6 minutes. Remove from heat.
- 3Combine basil, the remaining 3 tablespoons oil, garlic, cashews, lemon juice, nutritional yeast, the remaining ¼ teaspoon salt and pepper in a food processor. Process until mostly smooth.
- 4Use a fork to scrape the squash flesh from the shells into a colander. Press lightly on the flesh to remove some of the liquid. Divide the squash among 4 plates. Top each serving with mushroom mixture and then a dollop of basil pesto.
Turmeric-Roasted Cauliflower Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1½ teaspoons ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 large cloves garlic, minced
- 8 cups cauliflower florets (1 large head; about 2 pounds)
- 1-2 teaspoons lemon juice
Directions
- 1Preheat oven to 425°F.
- 2 Whisk oil, turmeric, cumin, salt, pepper and garlic in a large bowl. Add cauliflower and toss to coat. Transfer to a large rimmed baking sheet. Roast, stirring once, until browned and tender, 15 to 25 minutes. Drizzle lemon juice over the cauliflower.
Pineapple Cucumber Lime Salad Recipe
This perfectly refreshing Pineapple Cucumber Salad is wonderfully easy to make and simply delicious! Great for summer BBQs, parties, potlucks and more!
Author: Trish - Mom On Timeout
Recipe type: Side
Serves: 6 servings
Ingredients
- 1 pineapple, chopped
- 1 English cucumber, chopped
- 2 limes, zested and juiced
- ⅓ cup cilantro, roughly chopped
- salt and pepper (optional)
- Combine all ingredients and toss lightly to distribute the lime juice and zest evenly.
- Season with salt and pepper if desired.
- Serve immediately or keep chilled until ready to serve.
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