Tuesday, July 7, 2020

Easy Strawberry Mint Popsicles


popsicles from fresh strawberries and fresh mint

Fresh fruit strawberry popsicles with a touch of fresh mint make a refreshing summer treat that is perfect for both kids and adults, and it couldn't be easier to make! 

As temperatures rise into the 90s, cold refreshing popsicles will hit the spot. Prep time for these easy to make pops is just 5 minutes, while the freeze time is about 4 hours.



Due to how highly strawberries are sprayed with pesticides, I always buy organic strawberries which have been on sale in all my local markets for the past two weeks. 

Hence, last week, I made 2 wonderful recipes: strawberry blondies and chilled strawberry soup!

Yesterday, I bought another 2 quarts of organic strawberries, and although I could have frozen the berries to use in the future for smoothies or homemade ice cream, I decided to make these refreshing popsicles.

strawberry mint pops

I had purchased mint for another recipe, so I added some mint to my pops. 


a big bunch of mint
 
You could add basil instead or add no herb at all.  Regardless, the popsicle will be fruity, cooling, and delicious. Personally, I am a big fan of  rosewater (affiliate link) and I love the taste of strawberries or watermelon with rosewater, so sometimes I will add a tablespoon to my mixture.

Your popsicles will only be as sweet as the sweetness of your berries, so if your berries are tart, add a little stevia, maple syrup, or honey to the fruit mixture if you need it.

Today is my friend Vicki's Birthday! 
So Happy Birthday to a dear and valued friend .
I wish you all the best!

VICKI 


Ingredients: 
2 cups of organic strawberries, cleaned 
1/4 cup of nut milk 
5 drops of liquid stevia (or any sweeter of your choice)

Directions: 
Place the strawberries, nut milk, and stevia in a blender and blend until smooth and creamy. Pour into 4 popsicle molds and freeze for a minimum of 4 hours. 



homemade strawberry popsicles

Sunday, July 5, 2020

A Peek At My Week 7/3

This post is about another week of sheltering at home, book review, Youtube documentary review, and two amazing summer salad recipes. 

I stay home most of the time except for my morning one hour walk and grocery shopping. I do meet friends online to play Canasta and Mahjong. I planted tons of flowers to enjoy in my yard this summer.


Funeral: 
I attended a funeral this week of a neighbor and a good friend who died after a long illness (not COVID). I was shocked that there were so many people at the viewing that chose not to wear a mask, including the immediate family.




There were 85 people and it was kind of close together until the mass started and we separated throughout a large church. I wore a double mask and needless to say was not very comfortable with the situation. In addition, they had an indoor luncheon at a country club with 57 unmasked attendees. I didn't go to lunch. I was very uncomfortable and I'm now quarantining this week. We live in Pennsylvania. 

What I'm Watching: "No Place On Earth"  is an excellent documentary on Youtube.


The Trailer: 5-minute watch


The Documentary:   1 hr and half 

This was an extremely interesting documentary about a cave expert who is exploring in Ukraine, looking for his family roots and comes across evidence of people living in the caves. 


He discovers eventually that an extended family of 38 people survived the Holocaust by living in a huge gypsum cave. Only the men family members ventured out in search of food and supplies (which they stole). Not only did they live in these dark candlelit quarters with no running water or electricity, but they also did so for a year and a half. They gathered water that dripped into the cave from the ceiling and sometimes only had one glass of water a day for a family. The amazing part is that many of them survived and are alive today to tell and verify their story. It was a fascinating documentary and made me realize how good we have it despite being shut-in. 
Notes: The sound of the documentary was very low. I could hear it best watching on my Smart TV where I could turn up the volume very high.

What I'm Reading: 
I'm still reading 


The Vanishing Half by Brit Bennet
I am still in the middle of reading this book, but it grabbed me in right from the first page.  It's an intriguing story of twin sisters growing up in the segregated South in the 1950s. As teenagers, they run away and make their own lives. One of the sisters passes for white, while the other lives the life of a black woman. It explores the differences in their lives, opportunities, treatment, etc.  The characters are well developed and the author's writing style impactful. Can't put it down. I highly recommend it. 

What I'm Cooking: 

Jersey Corn and Tomato Salad 
I cut the corn off the cob and use the corn raw in this delicious summer salad. Raw corn kernels are sweet, juicy, crunchy, and delicious. (link to recipe)
















Mango Peach Summer Salsa Salad 
I love this refreshing summer salad. It is my friend Vicki's recipe and it is delicious especially in hot weather. It's mango season and mangos are very reasonable right now. (link to the recipe)


















Sharing on Sunday Salon 






Monday, June 29, 2020

Creamy Strawberry Soup- Vegan and Gluten Free

creamy vegan strawberry soup

I'm addicted to this light delicious chilled soup that I've been enjoying in this hot humid weather. I know there are many people who just can't wrap their finger around the idea of "chilled soup". I used to be one of them. I guess it's an acquired taste and concept. Call it a smoothie if you don't like the idea of "chilled soup."

Sunday, June 28, 2020

Peek at My Week 6/28 - Books, Netflix, Cooking

Yes, it's been 3 months and I'm still staying at home. We have done some socializing on our deck, but with just one friend at a time or with my kids and grandkids and 6 feet distance. I do grocery shop as well, but that's it.

Mah Jong tiles (these are flowers)

This post has book reviews, 2 recipes, and Netflix review: 


Tuesday, June 23, 2020

Zucchini Noodles and Tofu



zucchini noodles and tofu in sauce

Can you imagine the taste of the fresh ginger, tomatoes, onion, and zucchini in this flavorful Asian dish?  If you like Asian cuisine, you will love this quick and easy zucchini noodles and tofu recipe that I make every summer.


Saturday, June 20, 2020

Peek At My Week 6/19



I can't believe that it's been 3 months since we have been sheltering at home.
People are beginning to ease up a bit and are venturing out somewhat more and actually going into other people's homes and restaurants. 

I haven't ordered any food or eaten out yet, whether inside or outside.

This week I'm sharing 2 book reviews, 1 Netflix review, 2 roasted soup recipes.

My friend Vicki sent me a chart that rates activities according to their risk factor. According to her chart: 

Friday, June 19, 2020

Strawberry Blondies-Gluten Free and Vegan



If you like blondies, you will love these hearty strawberry blondies that I made with local organic strawberries that were big, plump, sweet, and juicy.

I bought 2 pints yesterday and after eating quite a few of them, I decided to bake my strawberry blondies for my grandkids who are coming to dinner tonight. (We will be eating outside on the deck and six feet apart.)


Saturday, June 13, 2020

A Peek At My Week 6/13


We are back home, after being away 6 months and a day snowbirding in Florida, well over a week now, and we are just about finished settling in.

Grocery shopping is done, we set up the deck, planted flowers, visited my older son, daughter-in-law, and the grandkids on their deck (had not seen them in 6 months), and have enjoyed the cooler weather (as compared to Miami) for taking walks and sitting outdoors. 

I'm sharing a book review, A TV series review, and 2 vegan/gluten-free recipes.

Thursday, June 11, 2020

How To Cook Rice In the Instant Pot



Did you know you can use your Instant Pot as a rice cooker? Your rice will be hot when you are ready and it frees up your burners if you are making a big meal and need the stovetop space,


Wednesday, June 10, 2020

Why and How I Freeze Packets of Cooked Rice




freezing rice

Do you love rice, but don't always have time to cook it? 
This is a convenient and economical time saver that has been a game-changer for me.
With this method, I only cook rice once a month for the two of us.


Saturday, June 6, 2020

A Peek At My Week 6/4




This week my husband and I "flew the coop" from our condo in South Florida to begin the 19 -hour ride home to Pennsylvania. Between the Coronavirus and the unrest in the cities right now, we were a little nervous, to say the least. In this post, I'm sharing a book review, movie reviews, and vegan Pad Thai and a fabulous cherry tomato, avocado, and chickpea salad.

Friday, June 5, 2020

Savory Indian Vegetable Pancakes




Indian vegetable pancake

Savory Indian Vegetable Pancakes are delicious and very easy to make. 
It's been over 77 days since I've been "staying in." (Although I have been taking daily walks with a mask, and I have been doing my own grocery shopping, but not too often)

Since we are not eating or ordering out, I am doing a significant amount of daily cooking. I've been experimenting with recipes that I wouldn't ordinarily make. We do really like Indian and Asian food, so out of desperation, I've started to give some recipes a try! Two weeks ago, I made an Asian recipe called Mongolian Mushrooms and Tofu that was fabulous. This week I thought I would try an Indian pancake.

Sunday, May 31, 2020

A Peek At My Week 5/30



This magnificent rainbow, which was visible right outside my condo balcony, was the highlight of my week. I'm not sure that I've ever seen one as bold and striking. It wrapped from one side of the horizon to the other and was bright and clear. I was sure there was a pot of gold at the end of it! This week I'm sharing a book review, a Netflix review, 2 gluten-free/ vegan recipes, and some photos of a walk in the park in Florida.


Friday, May 29, 2020

Frozen Banana Bites Filled With Chocolate and Peanut Butter



Can you imagine how good these frozen banana bites, which are filled with chocolate and peanut butter, taste? It's the freezing that changes everything in this easy healthy, dairy-free, gluten-free, and Weight Watchers friendly dessert. 


Wednesday, May 27, 2020

Lemon Broccoli and Crispy Tofu

Asian vegan recipe for broccoli and tofu

Lemon broccoli and tofu is one of those recipes that I make in a variety of ways depending on my mood and what I have in my kitchen. If I'm in a hurry, I stirfry everything in one skillet; if I want to spend a little more time, I crispy bake the tofu in the oven and then add it to the mixture. Sometimes I use cornstarch to make a creamy sauce, and sometimes I don't. I'll share all my different versions with you and then you can decide which one to try. 


Saturday, May 23, 2020

Peek At My Week : May 24





It's been way over 60 days since we've been staying inside (except for my morning and evening walks). Many of my friends are starting to go out to eat in restaurants, getting together with friends, and possibly resuming playing mahjong or cards outdoors on their large decks.

Am I going to be the last person to start joining in? Personally, I still feel kind of reluctant to re-join society just yet!. I'm thinking I'll give it 3 more weeks and see how those who have led the way are still fairing?


Friday, May 22, 2020

Butternut Squash Fries with Chinese Peanut Sauce-



Baked butternut squash fries http://www.realfoodblogger.com

First let me say that you can use butternut squash or sweet potatoes- both work and!
taste great with this AMAZING peanut sauce!

I am becoming extremely creative with my cooking since we have been cooking and eating home for the past 60 + days.  Can you imagine how good these crunchy baked butternut squash or sweet potato fries taste drizzled with gingered peanut sauce?


Saturday, May 16, 2020

Peek at My Week 2


Things are status quo here in South Florida. As of this weekend, our beaches are still closed, and most stores are closed. I have noticed some restaurants with outside seating beginning to opening up!

Sunset from our balcony on the 15th floor -
Ocean to the left;
Intracoastal to the right

I just heard that our mall and stores like Tj Maxx, Homegoods, etc are opening on Monday~but for some reason, not our beaches- Unfortunately, there seems to be no way to really enforce wearing masks or social distancing. I will still be staying at home!

This week I'm sharing a book review, a Netflix review, an exceptional salad and a vegan/gluten free soup recipe plus photos of my walks.

Friday, May 15, 2020

Pop Popcorn Right In Your Serving Bowl






Popping popcorn in the microwave right in the serving bowl?  It works great! 

It seems we are always looking for snacks while we are stuck in the house. 


Tuesday, May 12, 2020

Quick 2 Ingredient Ice Cream- No Machine


Creamy strawberry ice cream, made from fresh fruit and nothing else, can be whipped up in your food processor in just minutes! It's a rich refreshing dessert that is not only delicious, it is also good for you. If you want to restrict the amount of sugar that your kids (or you) eat, then this is a great alternative to store-bought, high sugar, dairy-rich ice cream.  


Saturday, May 9, 2020

A Peek at My Week

                                                      
                                            Happy Mother's Day!

 A Peek At My Week

Today is like day 52? of the Pandemic, and we have been staying inside and sheltering,  except for our morning walk and evening walk.

I usually walk with my neighbor from 7:30 to-8:30 am. We walk with masks and get we get REALLY agitated by all the people who are out walking and are not wearing masks.  I think the masks help reduce the risk of contamination. 

What do you think? Shouldn't people be considerate to others and wear a mask when walking outside on a street where many people pass each other! 


Friday, May 8, 2020

Cucumber and Radish Salad


Grated cucumber salad is extremely refreshing in this hot and humid weather that we have been having in South Florida. I was looking for lighter recipes, when I remembered when I was young, my mother used to make a grated radish and cucumber salad that my father looked forward to on hot summer nights.

Monday, May 4, 2020

Mexican Chocolate Pudding


Mexican chocolate pudding parfait


This Mexican chocolate pudding is a quick and easy delicious dessert for Cinco de Mayo.
I usually try to post at least one recipe for this fun May celebration.

This year, I decided to share my healthy chocolate pudding, which I not only "vegan-ized", I also "Mexican-ized"..


Friday, May 1, 2020

Chilled Sweet Carrot Soup



chilled carrot soup

This isn't just any ordinary carrot soup! It's fragrant, captivating, delicious and refreshing- perfect for a very hot humid day- the kind of days that we are experiencing in Florida right now.

Roasted carrots are the perfect base for this 5 ingredient easy to make soup.  The carrots pair beautifully with the freshly squeezed orange juice and some warming sweet spices!


Sunday, April 26, 2020

Avocado Stuffed Baked Potato




Day 40 Of The Shut In !!! Feels like day 900~~

I am making quick and easy meals because I am getting tired of cooking twice a day, but we still need to eat healthy immune building food. Avocado stuffed baked potatoes practically no prep and time for the baked potato to bake. yesterday's lunch creation! Avocado Stuffed Baked Potato.


Friday, April 24, 2020

Pandemic Carrot Peanut Soup


gluten free carrot peanut soup


Day 39 of being shut in- I'm making quick and easy nutritious recipes because we are cooking more (getting tired of it) and need to keep immunity strong.

I had 5 pounds (plus) of carrots, so I started looking for carrot recipes. I made a carrot cumin seed recipe last week and was running out of carrot soup ideas. It's been challenging to keep using the same vegetables over and over in my recipes. I find that root vegetables, such as carrots and potatoes, have been keeping the longest in my pantry. 

Monday, April 20, 2020

Mongolian Mushrooms and Tofu

Vegan Mongolian Tofu


Do you miss eating Asian food during the pandemic? 

This Mongolian dish reminded me of a meal that I once ate at a vegan Asian restaurant in Chinatown, Philadelphia. And guess what ?- this recipe tasted just as good as the restaurant's dish and yet was really easy to make!!

I usually only eat Asian cuisine in restaurants, but since we can't eat out during the pandemic, I had to learn to make my own. I'm no expert at making Asian cuisine, but I found a recipe on an Asian blog called Viet Vegan that looked amazing!


Wednesday, April 15, 2020

Carrot Cumin Seed Soup



If you are looking for a quick, easy, and healthy soup, my carrot cumin seed soup recipe may be just what you are looking for. It's soothing, warming, and delicious.

The interesting flavor comes from the whole cumin seeds (affiliate link) , not ground cumin.


Tuesday, April 14, 2020

Crispy Baked Tofu Cutlets




Got tofu ?  This recipe is delicious!
I wanted to make something that was different and more interesting than my usual tofu stir fry. This crispy baked tofu cutlet is full flavored, delicious and satisfying.

I baked/roasted the tofu on a parchment covered cookie sheet.


Thursday, April 9, 2020

Vegan Pad Thai

Bowl of Vegan Pad Thai

This vegan Pad Thai is not only delicious, it is easy to make. I am a fan of Asian food, but I have to admit that I am not very knowledgable about how to replicate the vegetarian dishes that enjoy in Asian restaurants. 

Tuesday, April 7, 2020

What Vegans Eat (while being shut in)

I'm Staying Home !!
(except for grocery shopping)
In addition to staying home and being cautious when I do have to go out to groceries or a morning walk, 


I am doing things to try to maintain a healthy lifestyle while I'm primarily shut in.. 
What does a Vegan eat ? 

Saturday, April 4, 2020

Instant Pot Vegan Potato Salad

Homemade Potato Salad

My husband loves potato salad and especially his grandmother's recipe that goes way back to his childhood growing up in the Middle East. I was delighted to convert the recipe to making it in the Instant Pot. I saved time and the mess of boiling a large amount of potatoes.

Made with lemon juice and oil 

Sunday, March 29, 2020

Specific Coronavirus Information- excellent


I've been getting a lot of Coronavirus mail. I'm posting this information from a doctor at Johns Hopkins because it is the very helpful information that you may not have seen  I hope your find it helpful too. 




Saturday, March 28, 2020

Whole Roasted Cauliflower with Tahini Dressing

Whole roasted cauliflower makes a lovely presentation, is easy to make, and tastes amazing. 

It gets nice and crispy on the outside, nice and soft on the inside, and is easy to cut up and serve, even though I like to display it first whole. In addition, I make a simple tahini dressing that I drizzle across the cauliflower or used as a dip for after you cut up the pieces. 

roasted cauliflower
Couldn't seem to get my toe out of the photo

Wednesday, March 18, 2020

Energy Balls- High Protein



energy balls

Do you love cookie dough? 

These little high protein energy balls are all the rage on Pinterest right now and are made with chickpeas! Yes I did say chickpeas and no, they don't taste weird.

Tuesday, March 17, 2020

Homemade V-8 Shake Immunity Booster





Spinach smoothie




Just in time for St. Patrick's Day, this beautiful spinach shake recipe is quick, green, and healthy. It's kind of like a homemade V-8 shake. When you read the ingredients, you may think it sounds weird (I did), but I assure you it tastes absolutely delicious despite mixing orange juice and vegetables. The question is- "Is this a soup, shake, or a smoothie"? 


Thursday, March 12, 2020

Steamed Baby Artichokes and Orange Cashew Dressing




The other day I was shopping in a specialty fruit and vegetable market, and I spotted a package of baby artichokes. There were about 16 in the plastic box and it was a product of USA. I wasn't sure how I was going to prepare them, but I thought I would give them a try.

Saturday, March 7, 2020

Ginger Beer Mocktail - "Moscow Mule"


My new favorite drink is the Moscow Mule. It's made with non alcoholic ginger beer, vodka, and lime juice. If you don't drink alcohol, you can leave out the vodka and add a splash of club soda or cranberry juice. If you do use vodka, read the label to make sure it is gluten free. Many vodkas are made from grains; some are made from potatoes.

 It also seems traditional to now drink the Moscow Mule in a copper mug. There is a reason that I avoid copper, and I posted an article about it- copper toxicity and depression and anxiety.


Saturday, February 29, 2020

How to Prep for the Coronavirus?




I never thought I would be panicking,  and actually I am not. However, I am concerned about what is about to unfold with the Coronavirus!

The problem with this virus is that symptoms may take as long as 14 days to hit you after exposure. In addition, the virus can survive on surfaces like doorknobs, table tops, shopping carts.


Here is some valuable information to be able to tell if you have symptoms:


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