April 1st, 2004

the south beach diet

i'm curious: what do you all think about fad diets?? i think we all feel the same way about the atkins diet but i'm talking specifically about the south beach diet.

i dont know much about it because apparently you have to pay just for the information about the diet, which i think is a crock. i distantly know 2 vegans on this diet and it just confuses me because i thought vegans would be smarter than that. than falling prey to fad diets. from what i see it looks like nothing more than a fad diet. but i may be wrong?

this is all i know about it so far: 1. you have to pay to be a member 2. you have to cut out a lot of foods. mainly FRUIT and CARBS (in the form of bread and pasta etc) and 3. i guess you re-introduce them at a certain point in time.

maybe its just me but i personally think that if you want to lose weight you should just increase your excersise and decrease the amount of fatty foods you consume. i mean, excluding things like FRUIT from your diet can have nothing but detremental effects, right? also, isn't the weight you lose initially just water weight? besides, i think losing 8 pounds in 7 days (at the very least) is NOT healthy for your heart.

atkins opened the door for the fad diets i think. everything dealing with food that is advertised now is about 'carb friendly.' i think the reason atkins is doing so well, and south beach is taking off (lets not kid ourselves here, south beach sounds like nothing more than a vegan friendly atkins) is because our culture is obsessed with FAST RESULTS. that's why people are on these things, that's why people choose to get surgery instead of working at losing weight over time. because everyone can lose weight gradually, they just want to lose it all NOW, NOW and NOW.

thoughts? (p.s. cross-posted with love, sorry!)

carrot juice

I have almost a litre of carrot juice. What should I do with it? It was originally used to make a sauce for a carrot cake from The Voluptuous Vegan cookbook. I figure I could make some sort of smoothie with the leftover juice, but I'm not sure what else I should put in it that would work in a blender or food processor (I don't have a juicer).

Any suggestions?
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mmm beans?

oh! dinner is a new favorite! we like beans alot around here, so i usually cook some up about every three weeks or so. anyway, tonight i tried something new: white beans, great northern beans, cannelini, navy beans, whatever you call 'em, they be tastee!

*2 cups dried navy beans, pressure cooked on medium high for 25 minutes till soft
*saute one chopped onion in olive oil.
*add in two stalks of chopped celery, a sliced clove of garlic and a bunch of salt.
*cook till very soft and starting to brown, but not brown.
*add in all the beans, plus about 1.5 cups of cooking liquid.
*whiz up and season to taste, i got out my hand blender cuz i got sick of trying to mash 'em with my slotted spean. any old masher would work.

eat up with lots of hot sauce.

hoooo ya!
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(no subject)

Do any of you happen to know where in Philly and D.C. the Food not Bomb or other free food places are, and when they meet? my friend and i need a place to get vegan food while we're traveling.

peace and love!

X-posted like woah.


Hi, I just joined and thought I'd introduce myself
I'm nearly 22, and freshly moved to long beach. I love cooking, and since moving in with a vegan (also known as my boyfriend), has been challenging, so if any of you have good ideas or websites for meals let me know! I've seemed to have gotten the hang of it so far, and no complaints from the stomach I am feeding, but I am always looking to try new things in the kitchen.
on another note, tonight I made this for dinner, and it came out really well. The first time I attempted this, the sauce was a bit thick, so I lessened the corn startch and it came out fantastic! if anyone enjoys hot and sour soup, try this!:

Vegan Hot and Sour Soup
Submitted by: Red West
MORE recipes like this
"Vegan version of the Asian restaurant staple. This soup has been a favorite at KZSU barbeques, and will be sure to please crowds at any potlatch. Any extra peas and peppers you may have will go well in this soup. Add near the end if you want to keep their crunch."
Yields 4 servings.

Prep Time: 45 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour

1 ounce dried wood ear mushrooms
4 dried shiitake mushrooms
12 dried tiger lily buds
2 cups hot water
1/3 ounce bamboo fungus
3 tablespoons soy sauce
5 tablespoons rice vinegar
1/4 cup cornstarch
1 (8 ounce) container firm tofu, cut into 1/4 inch strips
1 quart vegetable broth
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
3/4 teaspoon ground white pepper
1/2 tablespoon chili oil
1/2 tablespoon sesame oil
1 green onion, sliced
1 cup Chinese dried mushrooms

1 In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
2 In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
3 In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
4 In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
5 In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened

thanks so much!
and enjoy!
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