Brown Rice and Lentil Stuffed Tomatoes
Real Food for Healthy People by Carol D’Anca
One of our passions is healthy eating and we are lucky enough to have a close family friend who has written two great books on the importance of why we need to eat healthy. Carol D’Anca has found her passion in healthy eating and encouraging others to take the steps to plant-based nutrition. She has two advanced degrees in nutrition and has spent the past two decades helping others regain their health. Carol hosts an excellent cooking class called “The Academy” where she provides tips and hands-on cooking classes to show that eating plant-based can be fun and delicious. We have personally attended a few of her classes and they are wonderful! Carol also hosts small group trips to Italy that focus on the “Mediterranean Way of Life.”
How Do You Snack Healthy While Traveling?
BY BEING PREPARED!
The easiest way to make bad nutritional decisions while on the road is by not being prepared and giving into temptation by the airport or gas station snack options. This applies to a day trip or a month long journey. Vacation is a good time to splurge, but only in moderation and only when it is really worth it.
Traveling Gals Tip: Prepare snacks in advance of any trip. It may take extra time beforehand, but is well worth the effort!
Creamy Potatoes with Vegan Barbecue
This meal was inspired by the wonderful Vegan Barbecue from the EPCOT Food & Wine Festival’s South Korea booth.
Bring the potatoes to a boil in a large pot. Once boiling, add the seasonings, onion and other vegetables, reduce heat and simmer covered for about 25 mins. While boiling, take the cashews with soaking water and blend until smooth. After the 25 mins, stir the cashew blend into the pot. (*Drain any excess water prior to adding cashew blend). Add the peas and beans and simmer for another 5 mins or so.
Inspired by a visit to North Africa and of course, my countless visits to the Moroccan pavilion at EPCOT I have always been curious about cooking in a tagine. Thanks to my wonderfully thoughtful daughter, I now have the opportunity! She gave me this beautiful tagine for my birthday purchased from Sur La Table. For those not familiar, a tagine is a ceramic or clay slow-cooking pot popular in Morocco, Tunisia and Algeria. The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded cone. Tagines are traditionally heated over charcoal and eaten communally. Diners gather around the tagine and eat by hand using pieces of bread to scoop up the vegetable and sauce.