Showing posts with label friendly. Show all posts
Showing posts with label friendly. Show all posts
Friday, March 13, 2015
Announcing a More Mobile Friendly Design and New Visual Recipe Index Categories for Kalyns Kitchen!
A new mobile-friendly design for Kalyn's Kitchen and now you can sort recipe thumbnails by diet type and category!
A Brand New Design for Kalyn's Kitchen!
If you're reading this post then the new-and-improved site design for Kalyn's Kitchen has launched! And about 40-45% of you usually access the site on your phone, so the new design has been carefully planned to make it easier to use Kalyn's Kitchen on mobile devices of all types, while hopefully still displaying well on tablets and desktop computers.
If you're reading this post then the new-and-improved site design for Kalyn's Kitchen has launched! And about 40-45% of you usually access the site on your phone, so the new design has been carefully planned to make it easier to use Kalyn's Kitchen on mobile devices of all types, while hopefully still displaying well on tablets and desktop computers.
Click to continue reading
Sunday, March 8, 2015
Coconut Chili Lime Corn on the Cob—For Your Vegan Friendly BBQ
Happy 4th of July!
Corn on the cob is a favorite this time of year, especially as a side dish for your 4th of July BBQ. Unfortunately, it is usually drowning in butter. For a healthier and vegan friendly way to serve this popular food, try this easy recipe.
Instead of butter, the fat used in this recipe comes from virgin, expeller pressed, unrefined, organic coconut oil. This type of coconut oil has been extracted by methods that do not use harmful chemicals or high heat and is readily available at Whole Foods, Trader Joes or your local health food store.
There is much debate and even more confusion as to the health benefits of tropical oils. Coconut oil is high in saturated fat but has no cholesterol. Being saturated, it is a stable fat which makes it less likely to form harmful trans-fats when heated. Although there has been much negative press in the past about tropical oils, (much of it sponsored by the American Soybean Association and the Corn Products Company), the places in which coconut and other tropical oils are consumed on a daily basis do not have a high incidence of heart disease. Coconut oil is high in lauric acid, a medium chain fatty acid which the body converts into monolaurin. Monolaurin has antiviral, antibacterial and antiprotozoan properties.
That being said, coconut oil is high in calories and should be eaten in moderation. I get a bit concerned when I see the quantity of coconut oil used in raw food dessert recipes. In a recipe like this, however, a few tablespoons is a good alternative to butter.
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Coconut Chili Lime Corn on the Cob [serves 4]
4 medium ears of corn, each cut into 4 equal pieces
2 tablespoons virgin, unrefined, organic coconut oil
2 tablespoons freshly squeezed lime juice, room temperature
1 teaspoon chili powder
1/2 teaspoon Himalayan or sea salt
Gently melt coconut oil (put on low power in microwave for 10 seconds or more). Mix with lime juice and salt. Put all 16 pieces of corn in a large bowl. Pour the lime, coconut mixture over the corn and with your hands, thoroughly coat each piece. Sprinkle the chili powder evenly over the corn and place on a BBQ grill at low heat. Cook on all sides for a total of 10 to 15 minutes.
Per 4 piece serving: 139 calories, 8 g fat, 6.5 g saturated fat, 0 g cholesterol, 3 g protein, 17.6 g carbohydrates and 2 g of fiber.
Saturday, March 7, 2015
Karinas Garlic Vinaigrette Salad Dressing Kid Friendly Gluten Free And Delicious!
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| My daughter-in-law, Karina, cutting lettuce for our salad. Thanks Karina for sharing your wonderful recipe with me and the Foods For Long Life followers! Follow Foods For Long Life on FACEBOOK ! |
Recipes from the Visit
My kids and grandkids were here for the past week for our annual get together. Most parents feel overwhelmed when there are that many mouths to feed but luckily, all my kids are amazing cooks! During the week I not only got to cook them my favorite recipes but they cooked some wonderful dishes for me too! So this week, Ill be featuring their recipes.
How she get Kids to Love Salad
My daughter-in-law, Karina, is a fabulous gardener. Much of the food she feeds her family comes from her raised bed garden. Living in Portland, Oregon, shes able to successfully grow many types of lettuce both at home and at her childrens school where she is active in their vegetable garden program. My grandchildren (ages 5 and 8), and apparently all the kids at school, love her salad and beg for more! (You would not believe how these little guys attack a bowl of salad!) I attribute this to her wonderful salad dressing. I have often asked her how she makes it and, like many cooks, she responded, "I add a little of this and a little of that.....". This time I wouldnt let her off the hook! I took a pad and pen and had her instruct me how to make it. She didnt know the exact measurements at first so it took a while to measure, taste, and adjust, but eventually we got a recipe for me to share with you! Here it is:
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| Infused with crushed garlic, this dressing uses 2 types of vinegar. |
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| My grandchildren adore soy sauce, but in this dressing they all prefer the taste of Bragg liquid aminos which is similar to soy sauce. Although its gluten free, it does have more sodium than Ohsawa Nama Shoyu raw soy sauce (960 mg vs. 720 mg per tablespoon). |
Karinas Salad Dressing
[makes 1 cup or 16 tablespoons]
2 cloves garlic, crushed and minced
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons raw, unfiltered apple cider vinegar
1 tablespoon plus 1 teaspoon Bragg liquid aminos
1 teaspoon raw honey *
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon finely ground black pepper
* For vegans who avoid honey, substitute your favorite sweetener (agave, raw sugar, etc.).
Its important to really smash the garlic (I use the side of a big knife and my fist) and then finely mince it. This will allow its flavor to infuse into the dressing.
Combine all ingredients in a small jar with a lid. Tighten the lid and shake vigorously for one entire minute.
Let sit for at least an hour. In fact, the longer it sits, the better. It will last in the refrigerator for up to 2 weeks.
Toss desired amount with salad greens and serve.
Per tablespoon: 64.8 calories, 7.0 g fat, 1.0 g saturated fat, 0 mg cholesterol, 0.1 g protein, 1.3 g carbohydrates and 0 g dietary fiber.
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