Monday, February 20, 2012

broccoli almond soup

unsweetened almond milk [base]
nutritional yeast
miso
sea salt
spices
spinach
corn
refried beans
broccoli
Potatoes [fried, boiled, hashbrowned...]
marmite
vegetable boullion
lime/lemon juice

*One step to becoming a good cook is being able to wing it. This is one of the reasons I didn't list off the amount of each, item. Use your best judgement! Do a lot of taste testing! Then your recipes will come out different every time.

*My friend dropped off some food items she wasn't using, one of them being a "tofumate" mediterranean Herb seasoning mix. its basically different herbs with some fructose. Normally I wouldn't use something with fructose, but since it was free I figured i might as well put it to good use! You can add whatever your favorite combination of spices is or experiment with something new. I added some dried sage as well.

Throw in pot and boil till all vegetables are cooked

Friday, January 6, 2012

VEGAN/GLUTEN FREE GRAVY!




1/2 cup vegetable oil (sesame and olive)
1/3 cup chopped onion
5 cloves garlic, minced
1/2 cup all-purpose gluten free flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups vegetable and/or mushroom broth
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper

*Optional: add sauteed mushrooms

Saute first three ingredients. When cooked to perfection, add everything else.
Bring to a boil. Cook to Desired consistancy.

Thursday, October 7, 2010

The other side of Allie Hanlon

If you weren't already aware, I am in the illustration field. Please Check out my page and spread the word! Are you interested in getting your portrait done? Need help with an album cover, tattoo, t-shirt design, logo, etc? Contact me and I will help you create the design or your dreams!

BAH!! Creations

Monday, September 13, 2010

The Pleasure Trap


Douglas Lisle, author of the pleasure trap spoke today during our science of raw food nutrition Level 3 Class. He lectures at True North fasting facility quite a bit and has many fascinating insights on the population's addiction to food. Basically, junk food acts very similarly to how drugs affect our body, which makes sense.
They are both processed and condensed versions of natural things. It's understandable that we lean towards something with condensed calories, fat, and sugar content, because our dopamine levels increase in the presence of these things, although to an extreme level. It's a survival Mechanism. It means were perpetuating the species by getting the most impact for the least amount of energy. With whole natural plant food, on the other had, in a situation with out the affects of modern day living, we get decent, sustainable levels of dopamine. The problem is that we've built up a major tolerance to it, just like we would any other drug. Whole natural plants foods, being high in fiber content, do not give us as high of a spike in dopamine, so it doesn't give us the same effect that were used to. Thats why fasting can be such a useful tool, because it restarts your system, and you can appreciate simpler food, with lower sugar and salt content. But at the same time, you don't need to feel guilty if you get off track, because its are hard cycle to get out of! Just remember that it's all worth it in the end to train your body and your brain to crave the things that are good for you, because in the long run, thats more sustainable for you, and for the planet!

Can Sugar be more addicting then cocaine?