Tag Archives: raw sheep cheese

Mouse-a-touille

We had a mini dinner party the other night where Britney requested that I attempt ratatouille. Ratatouille was attempted, we deemed it a success and I re-named it Mouse-a-touille because…well…I guess I was just feeling a bit silly.

Ingredients:

4 cloves garlic, minced
2 Tbsp organic butter
vegetable broth
1 eggplant, chopped
half cup fresh basil, chopped
1 white onion, peeled and chopped
2 zucchinis or yellow squash, chopped
1 red bell pepper, seeded and chopped
1 pound fresh tomatoes, cored and chopped
sea salt and freshly cracked black pepper
1/2 to 1 cup raw pecorino romano (sheep cheese), shredded

Preheat oven to 350. Warm 1 Tbsp. of butter and a splash of broth in a large pan and saute garlic, basil, and eggplant until eggplant is soft. Combine with remaining vegetables and pour into a baking dish. Melt and drizzle another Tbsp. of butter and a little more broth on top of the veggies and bake for an hour. Turn oven off and remove dish. Add shredded cheese and place in the oven for just a minute or two more to melt.

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Filed under Goat Cheese, Recipes

What I Ate: Road Trip Style

I feel sorry for anyone who road trips me. I am not one of those people who limits their consumption of liquids for the sake of fewer bathroom stops 😉

My lady and I are away for the weekend visiting her family, so in honor of the occasion, I bring you a “What I Ate” style post for a day on the road:

Heading out of our hotel this morning I filled up my water bottle with hot water from the breakfast bar and dropped in a 50/50 mix of Ginger and Caramel teas with stevia. A Dr. Ohira’s probiotic was washed down with this concoction.

Mid-day we stopped at my FAVORITE natural foods store of all time in Missoula, Montana: The Good Food Store. Brit picked up a veggie sandwich and I ordered a TRAY full of delicious liquids. I’m sure the baristas had no idea that the entire order was for me 😉 My afternoon consisted of a 16 oz cucumber/parsley/celery juice (with a touch of stevia), a 16 oz americano (yes, it happens sometimes), and a 16 oz carrot/spinach juice with cinnamon and nutmeg. Many roadside bathrooms were attended.

It was “taco night” at our destination and I discreetly loaded up my plate with greens and salsa with a side of raw smoked sheep cheese from our earlier health food store excursion. It was a big ‘ol chunk of cheese, probably 6-ish ounces, but I did my best to share (*sighs* so difficult…) samples of our “fancy cheese” 🙂

Dessert was a mug of Blood Orange Chocolate tea (stevia-sweetened) and a shared bar of delicious, creamy, local dark chocolate. I tried to have a slightly smaller serving of chocolate tonight as I did have coffee earlier and well, I want to sleep tonight (oh yeah, and it’s acidic and stuff).

That’s it for today, we’re tucked away into a cheesy little hotel for the night, happy Easter weekend!

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Filed under chocolate, Salad, Travel

What I Ate Wednesday

I’m home for about 24 hours. I had an appointment today but it’s back to Arizona tomorrow for another day on call. I realized last night how much I’d missed my cat-friend (he totally missed me too) and this morning how much I missed my rebounder! I miss Britney all the time so there was no realization there.

Today I’m taking a cue from Megan, who’s “What I Ate” posts have been so enjoyable and inspiring, and I’m sharing my day’s eats with you.

This morning I had around 32 ounces of herbal teas in various flavors. Acai Berry and Mint were both on the menu along with a Dr. Ohira’s probiotic.

By early afternoon I was quite ravenous and after I dropped Britney at work I headed to the Whole Foods Jamba Juice for a 16 ounce carrot juice. Probably not organic but it worked in a pinch.

While at Whole Foods I picked up ingredients to make 32 more ounces of carrot-kale-romaine juice for later. I added a few drops of chocolate stevia and split it into 2 servings.

Bell peppers were on sale so I went colorful for dinner. A big bowl of these chopped up with arugula, about 5 ounces of shredded Zamarano Mitica (a raw sheep cheese), minced raw garlic, and a meyer lemon-stevia dressing.

Post-dinner I broke off a little under 3 ounces from my ONE POUND Trader Joe’s dark chocolate bar. I didn’t photograph it but it was eaten completely melted. Absolutely delicious.

And that folks, is a pretty standard day at The Vegetable Centric Kitchen 🙂

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Filed under Goat Cheese, Recipes, Travel

Herbalicious Spaghetti Squash with Pecorino & Rose Cleanse Day 18

Herbalicious Cheesy "Spaghetti"


Mmmm…cheesy spaghetti!! Well, not quite 😉 Spaghetti squash is a huge favorite of mine; it can be baked until soft and stringy, leaving a dish reminiscent of spaghetti. In my opinion, it beats starchy, sticky pasta any day 😀 What I love in particular about the spaghetti squash is that it combines perfectly with goat cheese for an incredibly satisfying-yet-light Winter meal. I’ve spoken in passing numerous times about food combining but have never really bothered to spell out the details. I know many Veggie Kitchen followers are familiar with this idea, but for those of you who are not: certain foods, when eaten together, can take much longer to digest. As much as 2-3 times as long. Food that spends excess time in the stomach robs you of energy that I’m sure could be used for something more inspiring than an after-lunch nap or a trip to the coffee shop. There is plenty of controversy around this (I actually rather enjoyed the article “Sorry, but food combining is just a silly fad!”) but as usual, I like to experiment. Improper food combinations are just something that don’t work well for me. Food combining was one of the first things I toyed around with when making my transition from junk-food-vegan to veggie-obsessed-health-nut and I noticed differences right away. My voice felt clearer (a lack of acid reflux I assume?), I no longer experienced heartburn, or crazy digestive troubles. If I mess up a combination here or there it’s not the end of the world…just a drain on my energy…and who wants that?? Again, I think it’s important to get to know YOUR body- some people (men especially) have particularly strong digestive systems and don’t have to worry to much about things like this. Everybody. Is. Different. This has just been my experience.
Another important note: even if you’re combining flawlessly but you’re overeating, your digestive system will still be taxed and good food combos won’t save you. Or, for that matter, will they save you when you’re eating while tense, stressed, or angry. I’d like to pull a quote from the food combo skeptic above 😉

This mind-body effect is why relaxation and meditation can work with people with digestive problems, as they can reset the way the gut works.
The converse of this is that if we’re feeling happy and positive about the food we’re putting into our body, the muscles of our gut are far more likely to relax and be in the best state to digest the food – which explains why we can feel good after eating specific foods.

Our state of mind has an enormous impact on how comfortable we feel eating different foods. Hormones released when we’re feeling negative or angry (such as adrenaline and noradrelaline) make the muscles of the stomach and the intestine tighten.
These hormones also constrict the blood vessels supplying the gut, therefore our food can feel very uncomfortable inside and can cause symptoms of irritable bowel or indigestion.

So what makes an energy-depleting vs. energy-efficient food combination? Megan at The Detoxinista has a fabulous chart that you should take a look at- my roommate has been using it as a guide during the Rose Cleanse. Marlena Torres also has a wonderful post that would be worth reading. For the purposes of the cleanse, “starches” and “fleshes” are kept separate and eaten with veggies, keeping everything really simple. “Starches” (again, for the purposes of the cleanse) are things like sweet potatoes, squashes, and grains like millet or quinoa. Avocados also fall into this category. “Fleshes” are the animal products like raw goat cheese, fish, and free-range eggs. So for a meal that will digest easily and leave quickly (thereby leaving you with more energy) eat either a “flesh” with veggies or a “starch” with veggies.
A great meal example would be to have the Spiced Avocado with Veggies and Romaine and a side of sweet potato fries. On another night you could have the Portobello Salmon Sandwich following a salad with raw goat cheese and baked cauliflower. For right now, those are the basics. After the cleanse I’ll get into important details regarding fruits, nuts, seeds and other items that I’m omitting this month. Feel free to ask questions below and I’ll share what I’ve experienced, or check out the informative and helpful links from my friends above! I’ll leave this section of the post with a great food-combo video I discovered earlier:

Now onto the food 🙂

Ingredients:

1/2 a spaghetti squash, halved, seeded, and baked for 40 minutes at 375
4 oz raw sheep pecorino, shredded
1/4 cup chives, chopped
small handfuls of fresh sage, rosemary, and thyme, minced
2 cloves raw garlic, minced
salt, pepper, stevia, and red pepper flakes

Scoop flesh out of baked spaghetti squash and add remaining ingredients. The cheese will melt and the herbs will infuse the dish with delicious (herbalicious?) flavor. Season to taste. I tossed mine with baby spinach for a big, cheesy, hot salad!

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Filed under Goat Cheese, Recipes

Wheatgrass-Spiked Carrot Juice with Vietnamese Cinnamon & Rose Cleanse Day 4

Today was filled with lots of highs and lows as far as the cleanse. I was definitely hungrier and moving a little slower today. I had bursts of energy that I used for a long walk (in the rain! yay!!) and running errands along with periods where I felt more tired and needed to rest (rest= catching up on American Horror Story, a horrible guilty pleasure). The highlight of the afternoon was getting to meet up with my new friend Sarah who I met through this blog and the Detox Community. It’s a heap of fun to have someone to casually chat with about juice fasting, raw foods, and colon cleansing 😉

We met at Thrive, a great raw food place down the road form me and both ordered shots of E3Live and large glasses of beet-cucumber-ginger juice!

Later on in the day I was craving something carroty but a little lighter than straight carrot juice. I also decided to experiment with a new jar of Vietnamese cinnamon- a great recommendation from a blog commenter a little while back!

Wheatgrass Spiked Carrot Juice with Vietnamese Cinnamon
2 cups water
2 cubes frozen wheatgrass
2 cups carrot juice
4 droppers liquid stevia (or to taste)
vietnamese cinnamon.

Pop wheatgrass cubes out of tray and let melt while you’re juicing. Juice carrots, add to wheatgrass, sweeten and add cinnamon.

My roommate and I had one of our favorite “roommate dates” to an exquisite little cheese shop called Quel Fromage. I was hunting for a special raw goat or sheep cheese to kick off the cleanse and found the yummiest treat called Fiore Sardo, similar to a Pecorino Romano and amazing on arugula! Tonight I made a MASSIVE (yes, even more massive than usual) cheesy arugula salad along with this Spicy-Sinful Thai Red Curry from Observations of an Opera Child. I loved the curry and Britney and I were both big fans of the cheese. Dessert was, of course, a few pieces of dark chocolate from that Trader Joes place 🙂

For those of you on the cleanse, how are you doing? Megan from The Detoxinista and Lola York are both posting about their cleanse experiences as well, go check them out!

Have a good night!

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Filed under Juice, Recipes