zenpawn

I splurged this weekend! It is rare for me, since starting CRON some years ago, to have rice. Not that I’m specifically restricting carbs–I’m not–but the micronutrient to calorie ratio is relatively poor. When you have fewer calories with which to work, you aim to get the most bang for your buck. My E2L readers will recognize this concept as Dr. Fuhrman’s H=N/C formula.

On to the goodies…

This first one is the Lemon “Teasecake” from The Ultimate Uncheese Cookbook by Jo Stepaniak. Some of you will be happy to note this is a soy free dessert. The only modification I made was to use basmati rice in place of the called-for millet. It was very good, firm (with no thickeners required), and described as “rich” by a non-vegetarian coworker.

Next up was a super-easy Brown Rice Pudding, which I made by combining two recipes contained in Fresh from the Vegetarian Slow Cooker by Robin Robertson.

Since these recipes are from cookbooks, with just a few modifications, I won’t post them here. However, I’ll give you a tip. You can find the original version of the Teasecake at the Yahoo! vegetarian_group.

Get the recipe in Vegan Done Light.

Guess what?! You can have olives on a low-sodium diet. And pickles, and…

These weigh in at 40 mg of sodium (and 25 calories) for a serving of 5 olives.

So, where did I find these babies and so many other great products?

At the Healthy Heart Market. Happy shopping.

Here’s an idea for a quick, low-calorie, high-nutrient, snack.

Soften dried nori with rice vinegar for a little natural sweetness then stuff with goodies of choice.

Kiwi with cinnamon.

Mango and avocado with chipotle powder.

Orange slices with Chinese 5-Spice.