Its been awhile

Okay ill admit it, i've taken a bit of a hiatus from cooking lately. I've just been so busy! I haven't had much time to get creative in the kitchen.

This weekend I found myself in need of some deep nutrition. Maybe it was the San Francisco trip, maybe it was the time change - whatever it was- I was in bed by 9 most of the week, and even though I was getting some SERIOUS amounts of sleep, I had trouble getting out of bed and throughout the day I felt like I was in a fog.

I started taking some new vitamins - Isotonix- and they seem to be giving me a little more pep in my step. But I thought back to a meal that left me feeling completely nourished, not just full- and the first thing that came to mind was Life Alive. Since I was tired on Friday, and didnt feel like making the 20 minute drive, I decided to try and re-create a dish at home.

It was a success!!

Life Alive Creation

1 head broccoli - cut into tiny florets
1/2 head of kale- stems removed and torn into bite sized pieces
1 cup shredded carrots
1/2 block of smoked tofu- cut into bite sized pieces
1 cup uncooked short grain brown rice ( you can use your fav. rice here)
2 cups water
Your favorite gingery dressing ( I like Makoto)

Bring water to a boil, add rice and reduce to simmer. Simmer until all water is absorbed. The vegetables are all steamed -(kale takes the longest so add it in first) Steam Kale for about 15 minutes, then add broccoli and carrots until finished (about 10 more minutes)

Put rice in large shallow bowl, top with steamed veggie mixture, add tofu, and cover all in the ginger dressing. Serve piping hot! Serves 2

Get ready for your body to thank you.

Quinoa Stuffed Acorn Squash

Acorn squashes are so versatile and soooo very cheap this time of year! I threw this together last night. Perfect meal for a cool fall night.











Quinoa Stuffed Acorn Squash
2 Acorn Squashes halved ( and scooped clean of strings and seeds)
1/2 cup of Cooked Quinoa
2 large shallots chopped
1/4 cup walnuts
1 Can Vegetable broth
1 teaspoon rosemary
1 teaspoon thyme
salt and pepper to taste
canola oil for sauteing the shallots
Vegan Sour cream
Nutritional yeast.


Preheat oven to 375 degrees. Place acorn squash face down in large baking dish. Pour veggie broth into dish until it comes 1/2 way up the sides of the acorn. Bake for 15-20 minutes.

While squash is cooking saute the shallots and walnuts in canola oil until shallots become translucent. When finished remove from heat and add to the cooked quinoa. Also add rosemary, thyme and salt and pepper to taste.

One finished pre-baking, remove the squash from the oven and dump out remaining veggie broth. Place squash back in baking dish face up. Fill the squash halves with the quinoa mixture and drizzle with olive oil to prevent the quinoa from drying out. Cover dish with foil and bake for an additional 30-40 minutes or until the squash is easily pierced with a fork.

Let cook for a few minutes, then top with a dollop of vegan sour cream and a sprinkle of nutritional yeast. And Enjoy.

Serves 4

Pumpkin Apple Pie and Pumpkin Carving

Just coming off of one of the BEST quintessential Fall weekends ever! Spent the weekend with family, celebrating the beauty of fall and of course my Mom's Birthday!!

We kicked off the Birthday celebration with some pumpkin carving! Though I got a tad frustrated halfway through -
( Damn me for picking the stencil with 3 difficulty stars) -my pumpkin came out fabulously! And more importantly I had a great time. If anyone smashes this thing I'm going to be livid!

Following the pumpkin carving extravaganza, my mom and I made some pies with some of the fresh apples she picked earlier that weekend.

I found this recipe on the wholefoods website and converted it to my liking - vegan style!
Pumpkin Apple Pie
1/3 cup firmly packed brown sugar
1 Tablespoon cornstarch
1 teaspoon cinnamon divided
1/2 teaspoon salt divided
1/3 cup water
2 tablespoons smart balance
3 cups your favorite apples ( I used granny smiths)
egg replacer equivalent to one egg
1/3 cup granulated sugar
3/4 cup canned pumpkin puree
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup Vanilla soymilk
1 unbaked pie shell

Heat oven to 425 degrees. Put brown sugar, cornstarch, 1/2 teaspoon of cinnamon, 1/4 teaspoon of salt, water and smart balance into a saucepan and cook over medium heat stirring constantly, until mixture comes to a boil. Add sliced apples and cook, tossing to coat in sugar mixture about 4-5 minutes. Remove from heat and set aside.

In a large mixing bowl, whisk together egg replacer, sugar, pumpkin remaining salt and cinnamon, cloves, ginger and soymilk until well combined.

Pour apple mixture into pie shell and then pour pumpkin slowly and evenly over the top. Bake for 10 mins then reduce temp to 375 degrees and bake until filling is just set in the middle, about 45 minutes more.

Remove from oven, allow to cool and chill before serving.

Quick and Healthy Oatmeal

Ahhh.... that cool crisp air reminds me that MY FAVORITE TIME OF YEAR IS HERE!! Judging from the look on Grady's face after our hike - its his too!

There is nothing more perfect to me than a nice sunny fall day. 65 -70 degrees during the day, cool enough to snuggle into your comforter at night! The leaves are starting to change and before you know it, ill be posting recipes for pumpkin and apple flavored everything! I wish it could always be like this! But, I'm soaking it up while its here!

One of the first things I notice when summer changes to fall is the differences in the foods that I crave. During the warmer months, I usually start my morning with some fruit, or some soy yogurt. This morning I had my first seasonal craving for oatmeal!

If you're like me, and you get weirded out by how much sugar is in one "healthy" packet of instant oatmeal - I have a solution!













Quick and Healthy Oatmeal

1/2 cup of rolled oats
enough water to cover them
1 teaspoon sucanaut
2 tablespoons of your favorite fruit sweetened preserves ( I like blueberry and raspberry)
fresh berries - optional

I throw the oats into a travel bowl with the sucanaut before I leave for work in the morning. And I keep the preserves in my work fridge. Once I get hungry I just pop the oat and sucanaut mixture with the water into the microwave and heat until the oats are done - about 1 - 1.5 mins. Then I add the fruit preserves mix all together and eat!

Its delicious - 10 times better than any packet of oatmeal i've ever made for myself ( and ill admit I LOVE the apple and cinnamon kashi) And its so much more economical than the instant oatmeal you buy at the store - especially if you buy the oats in bulk.


I thoroughly enjoyed my first hike of the season with Grady earlier last week. Can't wait for the upcoming hikes - they are sure only to get more beautiful as the leaves start to change!

Thai Red Curry Tempeh and Vegetables

One of my favorite food blogs posted this recipe a few weeks ago. And I just had the chance to give it a whirl last night. This post from the blog The Veggie-Full Kitchen just looked too good not to try.

I made a few slight adjustments - I replaced the "chikin" with pan fried tempeh, added a half a tablespoon more of the red curry, used light coconut milk instead of the regular, added a bit of Thai chili sauce to give it a kick, and served it over brown basmati rice.

It was absolutely fantastic- though the picture doesn't really do it justice ( I really need to use a better camera!) I cut the recipe in half and there is more than enough leftovers if, like me, you are only cooking for one.

Thank you Veggie-Full Kitchen!!

Summery Italian Pasta Salad

So I just started the book Eat, Pray, Love. And I'm fully standing by my previous statement, that all books come to me at the PERFECT time in my life. This one is speaking to me in ways I couldn't have imagined.

Anyway I'm currently reading the part about her stay in Italy. Numerous times she talks about the simplicity and deliciousness of the dishes she has there. And while unfortunately shes not vegan ( and even more unfortunately, she talks of eating veal on more than one occasion) It inspired me to throw a few things together and create a simple, easy, summer Italian Pasta Dish.

Summery Italian Pasta Salad

1/2 Box Pasta of your choice - I used Cavatappi

1/2 red onion chopped

1 zucchini chopped

1/2 bunch of scallions chopped

6 oz chopped mushrooms

4 oz kalamatta olives chopped and drained ( if using jarred)

3 Tablespoons olive oil - plus more for tossing the salad

2 Teaspoons basil (fresh or dried will work) or more to taste

2 Teaspoons oregano - or more to taste

salt and pepper to taste

juice of half a lemon

1 bag of baby or regular spinach

Cook pasta according to package directions. Drain, rinse in cold water and set aside.

Heat olive oil in skillet. Once heated add mushrooms and onion. Saute for 5 minutes or until mushrooms and onions are slightly tender, then add zucchini, season with salt and pepper and basil to taste and saute for an addition few minutes or until all veggies are softer, but still have a slight crisp.

Remove veggies from skillet, place into large bowl and put in the fridge until they are chilled. (usually around 20 minutes) Once they are chilled toss cooked pasta with veggie mixture, and add the olives. Next add the lemon juice, oregano and more salt, pepper and basil if desired. Add another splash of olive oil and toss till well mixed.

Serve on top of spinach and top off with a few chopped scallions.

Homemade Infused Vodka Cocktails

I had one of the absolute BEST cocktails ever this past weekend when I was in Boston. Cucumber vodka and lemonade - Couldn't be simpler, but couldn't taste any better! Its the perfect combination of strong, smooth and refreshing.

The cocktail I had was made with SquareOne Organic Cucumber vodka. Unfortunately for me, it proved difficult to find. And though I love me a good drink, I couldn't see myself driving 45 mins to the closest retailer.

And then my AH HA moment came!
I'm sure I could make my own! I headed down to the liquor store, picked up a bottle of plain vodka (Tenure is one of my fav bangs for the buck) and then headed to the grocery store and picked up a cucumber. I dumped the vodka into this canister , washed the cucumber, sliced it up and put them into the vodka with two small lemon peels. I let it sit for 3 days, then I put it back into the original bottle and put it in the freezer to chill.

It made the best cocktail!

Cucumber Infused Lemonade

Equal parts Cucumber Vodka and Newman's Own Organic Lemonade.
Serve in a highball glass over ice, with a slice of the marinated cucumber. I'm sure a sprig of fresh basil would be good in there as well!

Now that I know how easy it is to infuse your own vodkas I cant wait to try more variations!

Naturally Clean

Just finished re-reading the book Naturally Clean: The Seventh Generation Guide to Safe and Healthy, Non-Toxic Cleaning. This is such a well written and informative book.


It breaks down the different hazardous and often carcinogenic chemicals and toxins in most household cleaners and their linked effects on the human body, ranging from asthma to infertility. It's TERRIFYING how few chemicals have been tested by the FDA before the allowance of their use in our household products.




This book is associated with "Seventh Generation" and though I LOVE their products, they can get a tad expensive. Soooo... I decided to put together a few recipes for some of the natural household cleaners I make to clean my house.

I know a lot of people use AJAX or some other form of a bleach based cleaner to clean their tubs and sinks, here is a recipe for an alternative that requires a little elbow grease, but your hands and respiratory system will thank you.







Tub and Sink Scrub

1 cup of baking soda


1/2 cup of fine sea salt ( coarse may score your tub finish)


couple of squeezes of fresh lemon juice

Wet the surface of your tub and sink, apply baking soda mixture along with a few squeezes of fresh lemon juice and scrub with the scrubbie side of a sponge. That's all there is too it. It couldn't be cheaper or easier. Also I like to experiment with different smells. Adding a few drops of lavender oil leaves the bathroom smelling GREAT!

Glass Cleaner
Equal parts water and white vinegar added to a spray bottle

So I know this cleaner probably doesn't smell the best, but cleaning glass doesn't get more natural than this. Also cleaning the top of your counters and stove works well with this mixed with a little lemon juice.

Laundry Detergent

I also found this laundry detergent recipe on one of my favorite blogs. I have four bottles of Bi-o-kleen detergent in the basement now, but when those are done I'm going to give this a whirl! The author of the recipe (linked above) says that the peppermint version is her family's favorite smell.

2 cups (finely) grated castile soap

1 cup borax

1 cup baking soda

1 cup soda ash (washing soda)

It's great to know what EXACTLY is in your cleaning products. And more than that its great to know that all of your cleaning products are really making your house clean and fresh instead of toxic. There are some great all natural household brands out there, but these substitutes are a great, affordable alternative when you're trying to pinch pennies.

Remember- just because you wash something down the drain, doesn't mean it disappears. Think about where your drain water goes and what its putting into our environment.

Whole Wheat Chocolate Jam Muffins

No air conditioning= no sleep

Since when did air conditioning become a prerequisite for sleeping in the summertime in NH!?

Needless to say I got no sleep last night, tossed and turned literally ALL night, and finally decided to get up at 3:00. Yes, 3 AM! GRRRRR! I went downstairs, turned on the lights (GOD only knows the last time I needed to do that in the morning) and thumbed through a cook book, figuring this is the PERFECT time to cure my baking fix during this heatwave. My pantry was pretty barren, but I found a recipe requiring what little items I have left. The recipe was from How It All Vegan by Sarah Kramer and Tanya Bernard. It was their "Anything Goes" muffins. Ha! Perfect I thought- anything does go as long as I have it in my pantry. Still a little bleary eyed from the lack of sleep, I wasn't quite sure how they would turn out, but they ended up being delicious! I added some leftover vegan chocolate chips, and some blueberries, blackberries and raspberries. They were like a whole wheat chocolate jam muffin- in fact that's what I will call them! A nice breakfast treat for the sleep deprivation. Now that Ive tried the basic "anything goes" muffin recipe, ill have to experiment with more variations. ( The next sleepless night/morning I suppose)

--Here they are just cooling off, which I suppose is a relative phrase in this heat.--

What goes better with muffins and sleep deprivation in the wee morning hours than some fresh Organic Bean coffee in the French Press?

All and all, I've had worse mornings, although its 9:30 and it feels like 12:00, I feel like I have a leg up on my day. A word from the wise - When you can't sleep don't bother counting sheep, just wake up and make some muffins !

Fourth of JULY

Another 4th of July has come and passed. My family celebrated with the usual annual family cookout/pool party. I think its safe to say that thanks to the heatwave we are having here in good old New England, the pool was the most honored guest at the party.

I had some great simple food, my mother makes a killer pasta salad that tastes so good, you wouldn't believe how easy it is to put together.



Mom's Red Wine Vinegar Pasta Salad

- 1 box rotini pasta, cooked and drained

- 1 cucumber chopped

- 1 pkg shredded carrots (or four carrots if you are shredding them yourself)

- 3 stalks of celery chopped

- 1 can of black olives (optional)

- 1 can artichokes chopped (optional)

- 1 bottle red wine vinegar dressing



Add all ingredients together in a large bowl, toss with red wine vinegar dressing just before serving. (if you mix it in too long before you serve it, the pasta and veggies will become soggy) Serve extra cold



I know some people out there are very sensitive to soy products, this weekend I tried a new vegan sausage that was delicious, with NO soy. I actually almost spit it out because I thought I took a real sausage by mistake! Fieldroast is an amazing vegan sausage ! I tried the Italian, but I'm eager to try the others! I should have taken a picture of my sandwich before I ate it, but I had the sausage in a sub roll, with some onions, peppers and mushrooms roasted with olive oil on the grill. It was out of this world! In fact I'm craving one now, even thought its only 10 AM and I haven't even finished my coffee yet.

-Comatose Consuelo Can't Handle the Raging HEAT!

In light of the heatwave and my lack of air conditioning, I'm looking for some recipes that require little to no cooking. (I think if I turn my oven on this week I will literally VOM) Lets see what I can find !

Fresh Rolls

Fresh rolls are one of my all time favorite things in the world because you can literally put ANYTHING in them! The rice paper wraps can be a bit tricky to deal with at first, but after the second or third wrap you'll get into a rhythm. They are a little tedious, but VERY easy. It usually takes me around 45 mins to 1 hr to make a plate of 7-8 fresh rolls, but they are SOOO worth it.

Spicy Peanut Fresh Rolls with Chili Peanut Dipping Sauce

1 pkg rice paper wrappers

1 pkg maifun rice noodles

1 teaspoon Thai garlic chili sauce

2 tablespoons peanut butter

2 tablespoons liquid aminos (or soy if you prefer)

1 pkg baked tofu cut into thick matchsticks (I use tofu lin)

1 cucumber, peeled, seeded and cut into thick matchsticks

1 package shredded carrots

1/2 head of lettuce finely shredded

Boil water and prepare rice noodles according to package directions. I usually use 1/2 the package when I'm preparing these for 2 people. After noodles are cooked, drain water and stir in peanut butter, chili sauce and liquid aminos. You may need to add more liquid aminos to thin out the peanut butter. After all is mixed set noodles aside.

Fill small saucepan with water. Bring heat to high until water just starts to come to a boil. Pour water into a shallow bowl. Take a rice paper wrapper out of the package and dip into the water for a minute. (the hotter the water, the quicker they soften) Remove wrap from water and lay onto a plate. If you find that the wraps are taking too long to soften up, or they aren't softening up, add some more hot water to the bowl. Careful not to burn your fingers!

To begin filling, place some peanut noodles on the wrap length wise, leaving a half inch margin at one end of the wrap ( so the wrap can be easily rolled). Place three matchsticks of tofu, three matchsticks cucumber, followed by some shredded lettuce and shredded carrots. Fold the sides over onto the ends of the mixture and roll the rice paper as pictured.

Repeat until all ingredients are used. I make half the package of noodles and it usually yields about 7-8 fresh rolls. These are so satisfying on a hot summer day, when you dont feel like cooking. Minus the boiling water, they really don't require any real stove or oven action. A definite plus when its 90 degrees.

I also make a peanut dipping sauce to serve with them when they're finished.

Peanut Dipping Sauce

2 tablespoons peanut butter

2 teaspoons Thai chili sauce

2 tablespoons liquid aminos

2 tablespoons water

Mix all together until a smooth "sauce" consistency is achieved, you may need to add more water to thin it out.

Man ...Thai people really know how to eat!

Herbed Spaghetti Squash

Spaghetti Squash! I know I know, wrong time of the year, but I just made this again the other day. (We were going through a cold front in New Hampshire) -I wanted to share a quick blog about it. With the warmer weather comming, I probably won't get to make it again for a bit. There's nothing worse than using your oven on a hot summer day.

Up until November of last year, I was a spaghetti squash virgin. Sooo many people were telling me to try it, but I just couldn't imagine the taste of the squash with marinara sauce - google search spaghetti squash here I come!

The recipe below is a vegan adaptation of a recipe from Emeril Lagassee....

Herbed Spaghetti Squash

1 med. sized spaghetti squash

1 cup frozen peas (fresh would work too, but NOT canned )

2 1/2 tablespoon earth balance ( or any veg butter of your choice)

1 tablespoon dried basil

1/2 tablespoon dried parsley

1/4 tablespoon fresh sage finely minced

1 teaspoon salt or more to taste

lots of fresh cracked black pepper to taste

1 tablespoon canola oil

Heat oven to 375 degrees F

Cut the Spaghetti squash in half length wise, and place cut sides down in baking dish. Fill baking dish with enough water to cover a 1/2 an inch up the sides of the spaghetti squash. Cover with foil or lid and bake for 45 minutes, or until you can easily pierce the squash with a fork. While squash is cooking, heat oil in med sized skillet. Once pan is warmed add peas and saute until bright green and remove from heat. Remove foil or lid from baking dish and bake squash for an additional 15-20 minutes depending on the size of your squash. Remove the squash from the oven and allow to cool for a few minutes so its easier to handle. Using a wooden spoon remove the seeds and throw away. Drag a fork from top to bottom of squash to produce "spaghetti" strands. Repeat until the squash is empty.

Place the strands into a large skillet and add the peas. Heat the skillet and add the earth balance, coating the peas and strands. Finally add the basil, parsley and sage and toss to spread evenly.

Serve hot, (vegan feta cheese is also really good on top)

Serves 2-3 people depending on the size of your squash

Hope you enjoy this dish as much as me!

Muy Bueno Veggie Tacos

Okay so I know I can't be the only one who gets periodic cravings for tacos. This weekend I had an intense one. So I whipped up these bad boys.


Muy Bueno Veggie Tacos

1 Green Bell Pepper thinly sliced
1 Sm Onion thinly sliced
1 Can Vegetarian re fried beans
1 container Guacamole or fresh prepared
1 head Shredded lettuce
1 Jar salsa
1 Pkg Tortillas
1 pkg Spanish style yellow rice ( make sure you read the ingredients a lot use Chicken stock)
1 tblspoon Tabasco sauce
1 teaspoon Chili power (or more to your taste)
1 teaspoon cumin
2 tblspoon Vegetable oil

Prepare rice according to package directions. Heat oil in large skillet. Once pan is thoroughly heated add onions and peppers. Saute for a few minutes, then add the Tabasco, chili powder and cumin and continue to saute until onions are translucent. Remove from heat and set aside.

In a small saucepan heat re fried beans ( I like to add a few spices to heat them up a bit) Once they are heated set aside.

To assemble take a tortilla, add a layer of the beans, followed by a layer of the guacamole and salsa, add a few spoon fulls of rice, and the onion and pepper mixture, top off with the shredded lettuce. Fold in the edges and you're ready to eat! Great to serve with a fresh pitcher of frozen margaritas

Ole!

Vegan Coleslaw

What a gorgeous Memorial Day weekend we had! Beautiful weather, good food, and good friends. What more can you ask for?

I went to a cookout this past Sunday at my parent's house, and I was at a total loss as to what to bring to share with everyone. I didn't want to bring something that no one was going to eat, and yet I wanted to contribute something to the cookout. Coleslaw was the first thing that ran into my mind. I guess you either hate it or love it, but I put together a recipe that one of my uncles couldn't even tell was vegan!! WHOOP WHOOP!

Summertime Vegan Coleslaw
1 pkg shredded coleslaw cabbage
1/2 package of shredded carrots ( or more to your taste)
1/2 jar (6-8 Oz) of vegan mayo ( I use veganese)
1 1/4 Tablespoon prepared horseradish
2 Tablespoons Lemon or lime juice ( lime would add more of a tang)
1 Tablespoon honey
lots of fresh pepper
pinch of hot red pepper flakes ( optional- if you want to spice it up a bit)
salt to taste

Mix all except cabbage and carrots together in a small bowl. Mix the cabbage and carrots together in a large mixing bowl, add the sauce and toss until well mixed. Serve extra cold. Makes enough for 5-6 People

I also brought some cream "cheese" filled celery sticks. I just cut up the celery into 3 inch sticks and filled the middles with some herb and chive tofutti "cream cheese". I added a sprinkle of paprika and voila!

Rice Cream Fairy

So, this picture isn't the best because I had already had a few bites. I couldn't resist! But, I made the most amazing "Sundaes" the other day and I had to share a quick blog about them.

• 3-4 Scoops of your favorite vegan Ice Cream ( I like the Vanilla Rice Dream)
  


• 2-3 Fresh Strawberries cut into bite sized pieces
  


• Hand full of fresh Blueberries or Blackberries
  


• A sprinkle of homemade granola (store bought will work too)
  


• A sprinkle of vegan chocolate chips ( I use Sunspire)

Sooo unbelievably, amazingly good and refreshing on a warm summer night.

Enjoy <3

Puppy Love

These are my two favorite Beagle boys, Bailey and Grady. Jay took them hiking this weekend at Monadnock, here is the photo from when they reached the top. HOT DOGS!

They are both 5 year old beagles, that my boyfriend and I got from a breeder when they were just pups. ( I know, I know breeders are bad, but we were young and naive to the sad world of shelter dogs.)

I know there are a lot of people out there who are not so quick beleive radical benefits of eating whole foods. I mean, I have seen a dramatic change in myself when I switched my diet in 2005, I lost weight, my nails grew, my skin cleared, it was life transforming. But, I was more blown away by the change in my dog's health. Whenever I encounter someone doubtful about the benefits of a whole foods vegan lifestyle, I always share this story about my dog Bailey.

Bailey was the perfect puppy in every way. He was playful, happy, healthy, and he took to potty training VERY easily. I always joke how he's a human stuck in a dog's body. Beagles, along with many other dogs with big, floppy ears, are prone to ear infections, most of which are caused by yeast. Which is found, in high quantities, in many commercial dog foods. I was constantly taking him and his brother Grady to the vet to get their ears looked at. What a pain! Other than that neither of them had too many issues health wise, that is until Bailey got to the 2 - 2.5 year mark.

We were all laying in bed sleeping one night, when all of a sudden Bailey completely emptied his bladder! I knew something was wrong, he hadn't had an accident since he was about 10 weeks old. I tore the blankets off me and saw Bailey jump out of bed. My first inclination was to yell at him, but when I looked down to scold him, he was running in circles around the room, and running into my bureau and nightstand almost as if he couldn't see. Immediately, I grabbed him and held him to prevent him from hitting his head on anything else. He then proceeded to throw up multiple times, and then he just started tensing, stretching and throwing his body in different directions. I looked at his eyes and his pupils were going around in circles. I had no idea what was happening, I was absolutely terrified. I thought it was going to be the end of him. After a few minutes, he calmed down and came around and laid down and went back to sleep.

The next day, after a little research, I found out that what Bailey had was a seizure, and epilepsy is quite common in full bred beagles. I made a vet appointment and the vet told me that it is very common, and just to keep a little journal documenting them. At first it started out that he was only having them once every 6 months or so. Then it started to happen every 3 months, then every month. At their worst, they started to happen almost once every week and a half. It was absolutely breaking my heart! The poor thing was terrified and he was started to get really grey in the face! Back to the vet I went, they told me that they could put him on a thing called phenobarbital, to control the seizures, but it can cause liver and kidney damage or failure! "He's only 3 and a half " I thought! I didn't want to be trading one problem for another.

So, off to my computer I went to do as much research as possible. I found out that sometimes seizures in dogs, can be linked to a lack of vitamins and nutrients. And then it hit me like lightning. DUH, Val! If you are eating whole foods and experiencing such life changing mental and physical health benefits obviously your dogs can too! After all, most commercial dog food is pretty much the equivalent of you eating potato chips for dinner every night.

So we started making their food, and it has made ALL the difference in the world. Bailey's seizures have decreased dramatically, only 1-3 per year! And they are so mild compared to what they once were. And they almost NEVER get ear infections anymore. I would recommend without hesitation, feeding your dog a home cooked meal! It has done wonders for our pack :)

Here is the recipe below:

B&G's Vegan Bonanza

4.5 Cups Oats

5 Stalks celery - finely chopped

1 Small bunch of kale finely chopped

2 Carrots cut into bite sized pieces

2 Cups lentils (any kind will work I use french)

1/2 Cup Sunflower Seeds

3 Tablespoons ground flaxseed or flaxseed oil

1 Tablespoon olive oil

Cook the oats and lentils according to package directions. Once cooked add everything together ( except olive oil) in a big bowl and stir until well mixed together. Add it to your dogs bow, put a splash of olive oil on top and Serve.

This usually feeds our two boys, for about 5 days. You might want to double it if you have bigger dogs. ( Ours are around 30 lbs)

Lets face it, dogs are carnivorous animals, if you feel your dog isn't getting enough protein feel free to add a small amount of ground turkey to the mix. Usually a lb or so will do. ( Just make sure youre mindful of where its comming from. None of that super market special CRAP!)

Also, we always have fresh cut, cucumbers, carrots and apples to give to them as snacks throughout the day. It's nice to give them a reward after a nice long walk!

Food for thought- "Vegetable Eating Dog Lives to Ripe Old Age of 27"- Coincidence? ... I think not!

http://www.dogsinthenews.com/issues/0209/articles/020918a.htm

Weekends=Heaven

Womp Womp to Mondays, but on a lighter note I had a fantastic weekend! It was filled with the all the things I love best.

Saturday was possibly one of the most beautiful days yet this year. Bright sunny skies, 70 degrees... it doesn't get much better! Sunshine always puts me in a great mood. In light of the stellar weather, Jay and I, along with our two dogs Bailey and Grady, decided to make a trip to Brookdale Fruit Farm in Hollis, NH and pick up some fresh veggies to grill for lunch. We got an onion, a red and green pepper, and a zucchini for our lunch endeavor. (Also picked up a blood orange, to tie me over, that was out of this world). The man checking us out asked us if we had our own bags, and then proceeded to tell us that we looked like the type that would have their own bags. Not sure if that is a good thing or not, but I was complemented :)

Once we were back home, we cut up our veggies and turned them into kabobs. I also cubed some baked tofu I had leftover in the fridge and made a couple kabobs out of that as well. We put some chipotle BBQ sauce on the vegetable kabobs, and we were ready to grill. After a half an hour or so and a couple of serious hunger pains they were done! They came out, awesome as usual. It's definitely one of my favorite summertime vegan meals. All the veggies tasted SOOO unbelievably fresh. I love buying from local farms. Its nice to add different veggies to suit your tastes too, summer squash and mushrooms are also great on these! Serve the kabobs over your favorite rice, its sure to please any guest, vegan or not!

I also made a delicious cocktail to enjoy in the sun.

3 parts vodka

7 parts limeade

Splash of Cran (just enough to turn it pinkish)

Mix all together and serve in a tall glass with plenty of ice and enjoy! Repeat as desired :)

Yay for warm spring Saturdays......Boo to cold rainy Mondays

http://brookdalefarms.com .... If you're in the southern NH area, defiantly check out Brookdale, it's one of my favorite places to visit.