*happy NATIONAL TACO DAY*
My trainer instructed me to forego carbs after breakfast for the remainder of the day to achieve one of my health goals. This is not a problem with these fresh and crisp Green Goodness Curry Taco Boats. I generally try to leave carbs alone in the evening anyway and this recipe makes it so much easier to do so! This is essentially why I created such a delicious twist on the usual 'Taco Tuesday'.
Even though the shell has been replaced with a cool and refreshing crisp lettuce leaf, the warm vibrant and rustic flavors of the curry spice balance this one-handed masterpiece perfectly. With Abstract Spice as the all natural seasoning base for flavor, the added rich fall spices of curry and paprika are heightened for a more distinguished tasting taco. Taking this flavor to an additional level is the arugula. Usually I have fresh cilantro as a garnish for my tacos that packs bright flavor, however, the 'peppery' bite of arugula deepens the warm spice tones to pair even more harmoniously with these tacos. Finishing with a squeeze of lime adding delicious zing to the layers of flavor and freshness, these tacos are a force to be reckoned with!
Like with many of my newer recipes, my Green Goodness Curry Taco Boats also include simple ingredients and preparation making it an ideal recipe to prepare during the week. You can even prepare the curry seasoned filling ahead of time and just heat and serve when you like. These are also super convenient for packing for lunch!
HOW DO YOU LIKE YOUR TACOS? LET ME KNOW AND MAYBE I'LL FEATURE YOUR RECIPE IN A POST!
I don't know about your time, but my time seems to get shorter and shorter when the work week begins. With all the daunting tasks that consume our days, dinner, and a healthy one at that should be easy. Allow me to introduce you to my delicious super Simple Abstract Spice Grilled Salmon!
Not only is this omega rich fish uber good for you, but it's really simple to make. If you have any reservations about preparing salmon, let my recipe be your new rule of thumb for making it perfectly! Because there are only 3 essential ingredients to the recipe, the ease of preparing this during the week will allow you time to breathe AND eat well for your healthy lifestyle.
What's more is that once made, this recipe is so versatile. Enjoy it with a side salad and roasted veggies and/or potatoes, on top of your favorite salad, or even as the delicious filler in your Tuesday Tacos! The possibilities are endless and so tasty!
One of my ACAOFoodies posed a question for me on IG inquiring where I purchased my fish here in Atlanta, here's my reply:
Hey hon! Because salmon is not always in season I try at all times to get it wild, obviously even when it IS in season. However, if it's out of season I try to purchase it at @costco where they have a sticker on the package of their fresh salmon when it's out of season that states it's antibiotic free/responsibly raised. Try to go to a fish market if possible though. You know our ❤30349❤ connect 'Fulton Bay Fish Market' on Roosevelt is a trusted neighborhood spot- but remember they're closed Sun-Tues😉. And if you want a larger selection, you can't beat @yourdekalbfarmersmarket - open err'day from 9am-9pm! (except for Christmas and Thanksgiving). As far as the types of fish that I ADORE, and of course good for you😜, are trout(my fav right now❤), good ol' whitting is awesome as well. Cod is also an excellent thicker meaty fish compared to these others I mentioned. Hope this helps babe!! Let me know!!
What are your reservations about fish? What is your favorite way to prepare it? Let me Know inthe comments below and maybe I'll try it out and feature you in my next fish post!
I was looking for a delicious way to welcome the cooler season for breakfast and created these Fall Pumpkin Spice Protein Pancakes! Unlike your ordinary pancake, these are full of texture and the warm taste of Autumn. The almond flour presents the hearty texture thats filling and fluffy at the same time. Packed with whole oats and ground almonds, they are also an excellent source of fiber and protein.
And can you believe it, they have the nerve to be better for you than your standard white flour based pancake too!
The ingredients are whole and simple. You can purchase oat flour, however, I take my rolled oats in the canister and toss them into my mini-blender and ground my own flour. This is an awesome tip to use that will yield an all-natural 100% product, fresh, and a save to your pockets.
Around this time right at the turn of the season, grocery store shelves are packed with pumpkin spices throughout! I snagged my spice at one of my favorite farmer's markets that I have been patroning for as long as I can remember! Yep, none other than Your Dekalb Farmer's Market! My goodness, they have everything in there!
These Fall Pumpkin Spice Protein Pancakes are sure to become a season tradition in our home. Obviously butter and maple syrup are a must. But adding warm spiced apples on top would definitely set these babies off right!
There's no better way to say 'Welcome Fall'!
What are your favorite fall time breakfast favs? Let me know in the comments below and share your delicious ideas!
I am so in love with this dish, my Super Easy Garlic & Herb Cauli Mash! I know, I know, the versatility of the cauliflower has been trending for a while now, and believe me, I have purchased several heads of cauliflower for over a year now and have never attempted the simplest of recipes for it, namely this mash. I would buy it with great intentions and hope for a carb-free crust for our family's Friday Pizza Nights. Even got an idea to blend it smooth for a nice and creamy chowder. Unfortunately, it would just end up sitting in my crisper, sometimes half eaten if I chose to roast it alongside some fresh broccoli florets. However, just a few months ago while on vacay I did experience a phenomenally health-wise dish that I have since tweaked and renamed (recipe post coming soon!). But mashed potatoes? Like, I have experienced the worst and inadvertently, the absolute BEST mashed potatoes. Boxed and from scratch. Soupy and some so thick you needed a knife AND fork! Needless to say, I’m serious about my mashed potatoes! So how can I consciously attempt to fool my family, let alone myself, with such a switch? And I believe that was the issue- it's a texture thing. Part of the greatness of what makes my Grandma JJ's homemade mashed potatoes the very BEST was the divine texture. Not too smooth, not too thick, intermittent lumps that would melt in your mouth. See! How can this cruciferous vegetable even come close? Other than the no/low carb factor and the benefit of it being all vegetable, taste wise.... I was skeptical.
But low and behold, I DID IT! I created my very first cauliflower mash! I prepared this dish just as I would my standard from scratch mashed potatoes and the result was delicious! The look was not so much that of the mashed potatoes. While others that sampled this mash were floored that it tasted 'just like mashed potatoes', I personally fell prey to the texture difference. The flavor indeed is an amazing resemblance, but the texture, other than being a bit thick and creamy, was not. It was missing the starchy ‘grainy’ texture that cooked potatoes possess- but not a deal breaker by far! This is a definite go-to in the Price household going forward! As a matter of fact, I'm posting this recipe at the request of one of my tasters, lol!
What's more is that this delicious recipe has the comforting flavor of homemade mashed potatoes, without the guilt! Only 33 calories and 3 carbs per serving! Compare that to the 129 calories and 25 grams of carb in real mashed potatoes per serving!
Are you a fan of cauliflower or nah?
The Verdict: AWESOME!! I do believe my favorite part of the bar though was the amazing variety of sweet and luscious tropical fruit- truly earth's candy if I ever tasted. Our amazing server Bridgette gave us an awesome tip: Come down to dine 30 minutes prior to the end of the buffet. That way we'd pretty much be satisfied for most of the day! Boy was she ever right! And as an added bonus, Bridgette became such an insight to me as our 'culinary health' discussions regarding blood conditioning provided validation for a facet of AC Art Of Food. She was and is a true gem!
The Verdict: A toe-wiggling winner!
The Verdict: The perfect ending bite to a perfect vacation!
All the more reason to Jazz Up The Ordinary!
I try my very best to develop and enhance recipes that are the tastiest versions of plants. While I have a few tricks up my sleeve that produce delicious outcomes, one of my favorite methods is using infused oils and vinegars- full flavor less guilt. You can always make your own collection of these tasty culinary accessories and bottle them, as I tend to do from time to time. But what I love to do (and most convenient) is pick up the delicious bottles of gourmet oils and vinegars from the foodie aisles of my neighborhood TJMaxx, HomeGoods, and Marshall’s.
From exotic herb steeped vinegars to rare truffle and fruit infused oils, you can’t beat these culinary-dream-finds that for the most part are under $10! And some for as low as $4.99! Plus the flavor enhancement it adds is unbeatable. Both my roasted green beans and grilled rainbow trout were popping with amazing flavor. The added benefit also is that these oils are healthy ones full of the 'good fat' our bodies and brains need to thrive. The general base of the oils I find are olive(virgin and extra virgin), grape seed, and avocado. Did I mention these make wonderful gifts for the foodie in your life? #WINNING
So the next time you’re out shopping for throw pillows for your couch, or that perfect dress for your vacation, don’t forget to visit the specialty foodie aisles and grab a few bottles of these treasures, your tastebuds will thank you!
Be sure to comment below and share your fav finds from these stores that you’ve discovered, I’d love to hear about them!
This very well may be one of the easiest, quickest, healthiest, and super delicious ‘no fuss’ way to celebrate with your tastebuds as well as your eyes! Super simple because all you need is fresh veggies (or fruit), Abstract Spice, sticks, and a fire! Now, I do generally like to add a drizzle of flavored olive oil once the kabobs are done for an extra layer of flavor!
5 KABOB KICK-OF TIPS
- Be sure to soak your wooden skewers in water for at least 30 minutes prior to making your kabobs. This prevents potential mini fires when setting the sticks directly on the heat.
- For best results, DO NOT soak/marinate your veggies/fruit. While this is an awesome flavor booster, it doesn’t work well with kabobs simply because marinating veggies and fruit will leave them wilted and soggy. Not ideal for grilling kabobs since the heat will already soften the veggies/fruit in the process.
- Try to pierce each ingredient as much in the center as you possibly can. This helps with balanced cooking and easier eat-ability(yep, made that word right on up, lol!). There’s nothing worse than going in for a bite of your kabob and having pieces fall off the skewer because they were pierced too close to the edge.
- When grilling your kabobs, temperatures may vary based on a traditional charcoal or gas grill. For this reason watch your kabobs and turn when the char on your veggies is prevalent on the edges, maintaining the veggies still at their bright color in the middle. This way you get the desired bbq flavor with the veggies still crisp and vibrant. Try turning approximately every 2 minutes.
- If adding an animal protein to your kabobs, be sure they are in small portions to adhere to the short cooking time on the grill. For this reason, marinating land protein such as chicken or beef is essential since this process breaks down the meat. However, for seafood, I do not recommend marinating since sea protein cooks super fast. *For contamination purposes, prepare animal protein and vegges separately*
FRUIT: Pineapple, Nectarines, Watermelon, and other melon are seasonal and perfect for the grill. Because of their firmer flesh they can withstand direct heat better than most other fruit, maintaining and even intensifying their flavor!**
Pretty easy, huh? Feel free to throw in marinated tofu or tempeh as well! The veggies/fruit you select to go on your skewers is completely up to you. This also goes for the order in which you stack them. Personally I always shoot for the 'rainbow' in trying to find the brightest most vibrant plants, which coincidentally are so easy to find in the summer!
We're not perfect, and neither is cooking food. Many people make the assumption that because you can cook you automatically are an awesome baker...WRONG! Baking is more like chemistry and 'exacts'. See, no, that's not cooking at all. Something tastes off? Add a pinch of this or a dash of that to balance the taste. Texture of your sauce too loose? Make a slurry with cornstarch or flour to thicken it up. You can even step it up a bit and add pureed white beans. See, you can't do this in baking. Your soufflé didn't rise? Oh well, you gotta toss that bad boy and start over again!
So enjoy this delicious egg pie that you can serve for breakfast, brunch, lunch, or dinner with a salad on the side. And don't forget to make your own. Don't like shrimp? Add cooked chicken or omit it all together. Not a fan of kale? Spinach is a delicious and just as healthy substitute!
Ahh, the beauty of cooking! Where do you think I came up with my mantra, Make It Your Own? You see, with cooking, you can!
This green veggie bowl is super simple and is tasty warm or chilled. Please try it out and let me know in the comments what you think, along with any questions or ideas you may have.
Pan Seared Cod w/ Veggie Relish & Capers
4 pieces of cod fillet, cleaned and pat dry
1 cup grape tomatoes sliced in half
1.5 cup fresh broccoli florets
1 shallot, thinly sliced
1 tbsp minced garlic
2 tbsp capers
4 tbsp butter
2 tbsp olive oil
1/4 cup white wine
2 tbsp abstract spice
1 tsp sea salt
fresh cracked pepper
4 cups fresh spinach
1Add fresh spinach leaves to a serving platter.
2Preheat skillet with 2 tbsp of butter on medium-hight heat.
3Pat cod fillets dry. Lightly rub each fillet with olive oil.
4Season both sides with Abstract Spice.
5Sear both sides of cod until browned and crispy on the edges (approximately 2 minutes on each side).
6Remove fish and set atop fresh spinach on serving platter.
7Add wine to de-glaze the pan, removing bits stuck onto skillet. Add shallots and minced garlic to skillet and sauté for approximately 1 minute.
8Add remaining olive oil, tomatoes, broccoli, and salt- cook for 2- 3 minutes.
9Blend in remaining butter, capers, and fresh cracked pepper to taste- simmer until butter is completely melted.
10Pour vegetable relish on top of fish; squeeze lemon juice on top to finish.
11Serve and enjoy!
*Feel free to substitute your preferred protein and whatever vegetables you have on hand. #MakeItYourOwn!
There is a scale in our bodies on the ph spectrum that balances acid and alkaline in the body. You want your body on the alkaline side. 'Why' you ask? Cancer cells CANNOT live in an alkaline environment. For this reason, prevention is paramount.
This champion of a woman beat the odds by focusing her diet on alkaline rich foods. Just think, if we all incorporated alkaline rich foods into our diets the monumental changes we can make to our lives. Please be clear, I am not stating, nor am I in a position to state, that this is a cure for cancer. However, I am expressing that alkaline foods are a large contributor in the fight against cancer.
I became so pumped by this story that my mind immediately started buzzing with ideas on how to create delicious recipes rich in alkaline. There are plenty of these types of foods to choose from, check out a few of my favs below:
- swiss chard
- alfalfa, barley, and wheat grass
- sweet potato
I didn't have to look any further than my own backyard garden for one of the stars of my recipe where I'm growing gorgeous swiss chard! The recipe you ask? Here it is! My colorful Alkaline Rich Black Bean & Leek Salad. This amazing salad was a huge hit at our cookout! But this is just the beginning! I can't wait to develop more of my new 'F@#$ Cancer' recipes!
Buuuuuut, the sun has come out for the weekend! Now my family is well aware that Mommie does not cook over the weekend. It's pretty much a go-for-yourself type of meal situation on Saturdays. So we decided on nachos. Not just any nachos, my purposeful 'Quick Repurposed Vegetarian White Bean Nachos', yummers! Have fresh spinach, red onion, tomatoes, and avocado, we will nachos make! For my boys, I seasoned up some fresh ground turkey, but for me, I reheated my white bean stew, and what a genius move that was!! My son even added it to his taco seasoned ground turkey and it blew his mind! With some additional toppings such as chopped black olives, cheese, and sour cream, nacho night was on and poppin', and packed full of protein!
*ACAOF Tip*: Never begrudge leftovers!
When the weekend comes, check the inventory in your fridge (you have to anyway to know what to pick up from the grocery store!), and you'd be surprised with what you can come up with when you add a little imagination! Salads, wraps, tacos, and of course, NACHOS!
...Quick Repurposed Vegetarian White Bean Nachos that is.
Check out my creation below!
What do you like to create on the weekend for good eats? Let me know in the comments below!
Quick Repurposed Vegetarian White Bean Nachos
Layer a foil-lined sheet pan with the following:
- Nacho chips (*tip: heat nachos alone for about 6 minutes to crisp them)
- Slow Cooker Vegetarian White Bean & Kale Stew (click here for the recipe) *Canned or prepared white beans can be used if necessary*
- Additional meat-less protein if desired
- Fresh spinach
- Diced onion
- Shredded cheese (Monterey Jack and Cojita are my favs)
- Place loaded pan in oven for 5-10 until cheese is melted
- Take pan out and top with your choice of:
- Fresh spinach
- Chopped avocado and/or guacamole
- More cheese
- Diced tomatoes
- Sour cream
- And yes, sriracha, and whatever else your heart desires!!
This past Sunday was an amazing time as we shared in celebrating my mom by showering her with love, gifts, laughter, and of course, GREAT food. My dad like most, tended the grill, while my sisters and I dwelled inside sipping wine. Now I pretty much have one of those moms that is truly blessed not to necessarily need anything. However, her wants are a completely different thing. So when her sole request from me was to make her '...you know, those good ol' peanut butter cookies that you whip up so quick', how could I say no? She was referring to my deliciously rich 11 Minute Best Peanut Butter Cookie recipe.
Now the story behind this cookie is literally 30 years old! It derives from my very first structured cooking class at the age of 12. You know, essentially everyones first cooking class....Home Economics 101, lol! I'll never forget the day our teachers, Mrs. Pugh and Mrs. Bowen, told us we were going to learn the best and easiest recipe for the most perfect peanut butter cookies. I was far more interested in class this week than the previous week when we were sewing together polka dot short-sets, ha! It was pretty hard to believe that I could literally count the ingredients on one hand and that they would be done baking after only a few minutes. I mean think about it, our classes lasted only 40 minutes. Within that time we calmed down after the last class bell, got in our groups, gathered the ingredients, made the dough, placed dough balls on the cookie sheet, baked them, let them cool while we cleaned up our stations, and finally took a few minutes to devour the fruits of our labor before class ended, all within our 40 minute class period! And they were DELISH!
Now my mother is diabetic and one of the reasons why I do what I do with AC Art Of Food, and like most 'sweets' I make, I decrease the sugar wherever I can without sacrificing flavor. For this reason, I usually use only 1/2 cup of sugar. Over the past 3 decades I have altered the recipe a bit more here and there, adding a little of this, taking away a little of that, but nothing beats this original recipe! So please enjoy this 11 Minute BEST Peanut Butter Cookie recipe, they are SOOOOOOO good!
Be sure to leave a comment below if you'd like to try this recipe for yourself! Or if you have a 'Best' cookie recipe with a great story to back it up!
11 Minute Best Peanut Butter Cookies
- 1 cup peanut butter
- 1 cup raw sugar
- 1 egg, beaten
- 1 tsp vanilla
- In a bowl, combine all ingredients.
- Mix ingredients well until batter becomes of a thicker dough (approximately 1 minute).
- With a tablespoon sized spoon or melon baller, scoop uniform sized cookie dough onto a sheet pan.
- With a fork, create a criss-cross pattern as pictured above, slightly flattening.
- Bake for 11 minutes at 350.
- Let cool (or not), and enjoy!
With all of this, wouldn't you like just a simple list of 'rules of thumb' that are pretty common sense, that actually make sense? Well look no further! AC Art Of Food has compiled the ACAOF's 10 Healthy Living Tips that will ensure you at least have the basics down as a foundation for what ever eating lifestyle you choose to indulge in.
Here are a couple bonuses to the list pertaining to the aforementioned:
- Everything in moderation
- Prepare and eat veggies at their natural color (example: broccoli and green beans are just that, green- if they start looking brown, you've gone TOO FAR!
Now remember, DO YOU! No labels necessary. Your reasonings, choices, preferences, likes and dislikes, are exactly that, YOURS. Don't attempt to fit in anybody else's category but your own. After all, who's better of an expert on you than you?
Are there other healthy tips you use or think that would be great to add to ACAOF's 10 Health Living Tips list? Be sure to comment below to let me know, and watch this list grow...for good health!
ACAOF's Top 10 Healthy Eating Tips
- Drink 1/2 your body weight in ounces of lemon water daily💧.
- Eat clean most of the time- 🚫Avoid processed foods🚫.
- Incorporate a raw or lightly cooked veggie at every meal🥗.
- Eat all carbs before sunset 🌄.
- Eat IN more than you eat OUT.
- Drink a glass of water before each meal.
- Stock your fridge with good things for your body and plan for every meal🍽.
- If you must *dessert*, incorporate fruit🍏
- Drink green tea.
- Eat all plants at least 1 day a week🌱 (Meatless Monday😋)
Make it a Healthy Living Great Tasting Day!
Usually the typical breakfast bowls are made up of a thicker smoothie base topped with chia, hemp, flax, nuts, fruit, etc. The more savory bowls for say lunch and/or dinner, generally involve a grain base such as rice, pasta, quinoa, etc., topped with veggies and protein. With that in mind, I present to you the AC Art Of Food, Soooooouuuuul Bowwwwwwwwl! lol!! Yep, it's all in the name! I simply took a few Sunday dinner favorites and remixed them into something current and trendy...oh, and deliciously healthy! With a simple brown rice blend base, topped with hearty soul food fixins', how do you go wrong? You don't! This Soul Bowl is super easy to assemble, quick, filing, delicious, and healthy!
Want to create our own Soul Bowl? What are your favorite soul comfort food dishes that you'd like to see in a bowl? Do me a favor and let me know below in the comments and I'll be sure to re-invent your bowl and post it!
ACAOF Soul Bowl
- Cooked brown and black rice
- Air fried Abstract Sweet potatoes (regular oven roasted works fine as well)
- Saute'ed collard greens sautéed in garlic, olive oil, and shallots
- Prepared black eyed peas
- Line the bottom base of your bowl with rice blend.
- Assemble sweet potatoes topping the rice blend and covering 1/3 of the bowl .
- Assemble 1/3 of the remaining vegetables atop the rice blend.
- Add a drizzle of extra virgin olive oil and dig in!
And that's it- enjoy!
About a year ago I found myself racking my brain trying to figure out how to 'trick' my kids into consuming vegetables, but I'm realizing this is just as much of a struggle for adults....namely ME!
Now, to be clear, I am a great healthy-lifestyle consultant/chef, and have a knack of masking the good-for-you stuff in deliciously irresistible tasting vittles, but sometimes it is a struggle to get in what I need at the amount I need. Now, it's not as bad as my 4 y/o last year that would greet her veggies with the whole head turn, hands-out-pushing-away, and verbal exclamation 'EWWWWW'! I mean, I can roast carrots and spice them up to make them sweet like candy (very little natural sweetener added); can roast a green bean so mean that it will make the staunchest of fast-foodies forget about French fries; and can crisp kale so good you won't be able to '....eat just one'! But with all this goodness and mercy cooking in the kitchen, I'm still needing no- brainer, quick and easy ways to incorporate these veggies without re-inventing the wheel...every time.
This is the reason why I have devised 5 Easy Delicious Fruit & Veggie Smoothie Recipes that allow you to save the time and effort of trying to conjure up what you should throw in your super blender for your morning...and the kiddies will love them too!
Here's a few tips for YOUR perfect smoothie:
- add your favorite protein powder serving to pump up your smoothie and keep you full!
- incorporate a few tablespoons of flax meal, chia seeds, and/or hemp seeds.
- toss in turmeric or ginger root if you want to fight off inflammation while you sip.
- Looking for a bit of tartness? Add a tablespoon of lemon juice.
- Not sweet enough? Add a tablespoon of local honey that will also help fight those allergies (for you vegans out there, agave works as an awesome substitute for honey).
- Texture issues? Add as much or as little water/almond milk to get your smoothie just right.
* 1/2 banana
*1/2 cup cucumber
* 1 cup kale and/or spinach
* 1/2 cup mangoes and/or peaches- in 100% juice (no sugar added) snack packs for lunchboxes are perfect!
* coconut water or spring water
THANK YOU BERRY MUCH
* 1/2 banana
* 1 cup kale and/or spinach
* 1 cup fresh (if summer) or frozen berries
* coconut water or spring water
ORANGE YOU GLAD
* 1 cup spinach
* 1 cup oranges- in 100% juice (no sugar added) snack packs for lunchboxes are perfect!
* 1/2 cup carrots
* almond milk (80 calorie)
APPLICIOUS FRUIT CUP
* 1 cup kale and/or spinach
* 1/2 banana
* 1 small apple
* 1/2 cup frozen peaches
* 1/2 cup berries
* coconut water or spring water
A FRUITY BEET
* 1 cup spinach
* 1/2 banana
* 1 beet (peeled and chopped)
* 1/2 cup berries
* 1/2 cup peaches
* coconut water or spring water
Make it a Great Tasting Day!
Earth Day is a great way to really focus on what we as people should do in order to protect and preserve this planet in which we live. It's unfortunate that we have not done a very good job as a whole in this effort. From hunting for pleasure endangering species, to chopping down vital forests and everything detrimental in between, we have not done a very good job in nurturing OUR earth. However, now is the perfect opportunity to re-commit, re-connect, and play in the dirt again- figuratively speaking...or maybe not!
This year's focus is on the need to end plastic pollution. So many items we purchase to wear, eat, and drink, often if not always, come packaged in plastics of some sort. In my household, we're doing our part by growing fresh fruits and vegetables to help avoid plastic packaging- garden to table, if you will, ha! But inquiring minds what to know what you are doing to leave your mark on protecting Mother Earth.
Not sure about what you can do? No worries! I've formed a list below of excellent steps you can take towards rebuilding a better place in which we dwell. Which ones will you choose to participate in? Let me know by posting in the comments below!
AC Art Of Food's Tips To Preserving Mother Earth:
- Grow your own garden and get your hands dirty!
- Use reusable drinking water bottles (BPA-free/Glass/Steel), cups, and straws.
- Bring your own reusable grocery bags to the grocery store and markets.
- Pack your lunch and bring it in a reusable lunch bag.
- Utilize cloth napkins and towels instead paper ones.
- Purchase more ebooks over paper ones! (Like the AC Art Of Food Culinary Health eBook Cook Book Vol.I)
- Request to have have local sourced food served in your neighborhood schools.
- Support farmers and buy local and organic when possible, as often as possible- reducing emissions of food transport and the elimination of pesticides to preserve foods.
- Reduce meat consumption to reduce carbon emissions produced from the livestock industry.
- Recycle your non-meat garbage into fertilizer by composting kitchen scraps and using them to fertilize your garden! (FYI- Aldi's has a freaking TUMBLING compost bins on sale now for $40!!!- get'em while they got'em!)
- Run the dishwasher only when it's full.
- Water your garden either first thing in the morning or last thing at night.
Find even more ways at www.earthday.org!
My mother wasn't feeing well a few weeks ago and stated that all she wanted was a nice steamy bowl of wonton soup. Now, I can't remember the last time I had a bowl of this comfort goodness. For the record, my favorite go-to Asian soup has always been the delicious egg drop soup with crisp, crunchy wonton strips for dipping, or simply to crumble on top. However, lately I've been craving this wonton soup now too, primarily because of my mother mentioning it- TRUST, the mind is a plenty powerful and influential thing!
So the other day I order some Chinese food for the family, and what do I request? Yep, you guessed it, wonton soup! I could not wait to get home to wrap myself up in this warm liquid goodness. But after one sip, not only could I wait, but I could actually toss it in the trash! It was unsatisfactory to say the very least. The wonton dumplings had no flavor, and the broth reminded me of a mix of oil and tap water, HORRIBLE I tell you! Absolutely NO flavor.
And like clockwork, I got in the lab (my kitchen), and conjured up what was a sublime bowl of wonton/vegetable dumpling soup. From the super flavorful vegetable dumplings from @TradeJoes, to the organic vegetable broth spiced with garlic and ginger from the same, it's no wonder why the pot disappeared in a matter of minutes of being made.
This is such a nutrient-rich immune beneficial soup because of the very healing powers found in chicken noodle soup- minus animal protein and kicked up a notch with fresh minced ginger, green onions, and garlic.
I can't wait for you to try it! Comment below to let me know what your favorite soup is!
Vegetarian Dumpling Soup (Wannabe Wonton Soup)
- 1 tbsp coconut oil
- 1 tbsp fresh ginger, minced
- 1 tbsp garlic, minced
- 4 cups vegetable broth
- 2 tsp coconut aminos (@TraderJoes)
- 2 tsp sea salt
- 1/2 cup green onions, chopped
- 1 pkg Vegetable Gyoza dumpling (@TraderJoes)
- Saute ginger and garlic in coconut oil for about 2 minutes on medium heat. Season with 1 tsp sea salt.
- Add in vegetable broth, aminos, and remaining sea salt. Let simmer on low for approximately 20 minutes.
- Add in dumplings and green onions, let simmer for 10 minutes until dumplings are warmed through.
- Serve and enjoy!
AC Art Of Food
Eat Your Fruits & Veggies
Foodie And Her Thoughts
Food Is Medicine
Good For The Kiddies