Carolyn Scott-Hamilton is the girl we want to be. She’s lovely, she’s traveled the world, and she’s sharing it in her new cookbook. “The Healthy Voyager’s Global Kitchen” offers 150 plant-based recipes from around the world. She tells a bit about the region, gives us something good to eat and goes a step farther. Recipes have notes to make them Kosher, soy-free, gluten-free, low-fat, etc.
India’s pages include lentil crepes, from Russia there’s Beet You To It Borscht and in Africa she picked up inspiration for a greens, tomatoes and cornmeal dish you can eat with your hands.
USA, Latin America, Caribbean Island Nations, United Kingdom, Spain, The Middle East, France, Italy, Thailand and Vietnam and Japan.
Gluten-free toast is used in the following recipe, which the author says she begged her grandmother for daily as a breakfast. The photo spread shows the stew on a table set with a burlap Columbian coffee bag.
Changua de Carito
(Milk, Egg and Cilantro Stew)
1 tablespoon sesame oil
1 package extra-firm tofu, pressed, drained and cubed
2 cups water
2 cups plain soy milk
Salt and pepper to taste,
6 to 8 teaspoons chopped, fresh cilantro
2 scallions, chopped
4 slices toasted bread, cut into small squares
Heat the sesame oil in a skillet over medium heat and sauté the cubed tofu for 5 to 8 minutes or until golden brown. Set aside.
Place the water and milk in a sauce pan, season with salt and pepper and bring to a boil. Add the tofu, reduce the heat to medium and simmer for 1 to 2 minutes.
Divide the cilantro and scallions among 4 serving bowls then ladle the soup into the bowls. Place the squares of toast on top and serve hot.
Yields 4 servings.
Iced and sparkling
Zero calories, carbs and sodium are tasting great pouring out of bottles of Sparkling ICE mountain spring water. Lightly-carbonated, this drink enhanced with vitamins and antioxidants are tempting straight up or as flavorings in lower-calorie mixed drinks. I’ve tried and loved pink grapefruit and lemonade, and will be looking out for additional flavors such as kiwi strawberry, coconut pineapple and black raspberry. Makers say you can get the stuff at Kroger, Walmart and Sam’s Club.
I’m a new and improved fan of a product I’ve toyed with. It was never them, it was me. I finally got the the Amazing Grass/me combo right, just in time for new Orange Dreamsicle GREENSuperFood. A packet goes in my Magic Bullet with a frozen banana, milk, ice and possibly some honey if I’m in the mood. I’m into my third week of this as breakfast-in-transit. It’s like a dessert that’s fueling you for the day. Makers say it like this: All of their products are “ certified organic, gluten free and vegan and designed for people who: want to cleanse and detoxify; are part of the 95% of the population that do not get the recommended daily servings of fruits and vegetables; have digestive issues; are vegan or consuming a vegetarian diet. “
It’s wheat grass, and a look at their product info explains they many reasons they think theirs is superior. I’m buying it. By the way, your Dreamsicle will still come out green, not orange. Try it in berry, chocolate and other creative blends.
10 million can’t be wrong
Turbana Plantain Chips sent out a press release from Coral Gables, Fla., announcing pride in producing 10 million servings. One of those came to me and I’m on board with a bag of sweet, crispy plantain chips that make a flavorful pick over greasy potato chips. You get a unique flavor in a chip that’s free of trans fats, GMO, cholesterol, gluten, preservatives and additives. Try them in chili, chili-lime, lime, sweet, lightly salted and garlic. I just saw a plantain for sale in a local Vietnamese market , and I don’t know how Turbana got one of those to turn into something so thin and crunchy. A bag of these will sure jazz up your peanut butter sandwich. For more info, visit www.platanicious.com.