Ah, it’s been a relaxing, lazy weekend here which is a good thing after a crazy week. The weather has been cloudy, foggy, and chilly, perfect for catching up on stuff inside and maybe watching a movie or two. Miko agreed, he was not thrilled with the chilly air on his long walk.
He was thrilled to cuddle up to hubby and warm up.
Friday night we stepped out to a brand new local Indian restaurant for a lovely dinner. I’m thrilled to have another local restaurant with a lot of vegan options like Lost Coast Tangerine Wheat Ale and spicy eggplant with ginger, mmmmm!
And tried Trader Joe’s Organic Red Palm Oil on popcorn.
I’m not sure if I buy into all the amazing health benefits palm oil is supposed to offer, but it did add a beautiful yellow color to the popcorn and has a tasty, umami, smokey flavor that is delicious. And I like that it’s a great source of vitamin A.
I also got to sip wine and watch hubby prepare dinner last night, a veganized version of the cauliflower soup recipe from America’s Test Kitchen.
He did an awesome job, for a simple soup it came out creamy, silky, and hearty.
We paired it with Explore Asian Organic Soybean Spaghetti and simple vegan spaghetti sauce for an interesting and fun combo.
In other news, I’m intrigued to try this Coconut Bacon recipe.
And I’m excited about the new dietary guidelines recommending less meat and more plants, finally!
LifeHacker has a great article on why doctor’s should not be regarded as nutritionists, basically their training and focus is more disease treatment with medication, not so much disease reversal and prevention through diet and lifestyle.
And that goes hand in hand with this story of a man’s impressive health transformation after a massive heart attack by switching to a plant-based diet.
It’s said that this olive-based baked vegan topping is way better than actual Parmesan cheese and I need to try it!
Finally, One Green Planet has a great article on carbs and not fearing the good carbs in whole, plant-based foods.