The Five Best Decisions I’ve Made in My Life

Hand on Keyboard#5: Acquired a Skill (Career Plan B)
You know your father is always right, don’t you?  Though it took a few years and a little maturing to admit it, my father was sure right about one thing: don’t rely on a Fine Arts degree as a way to earn a living.  Learn a skill.

Dad never discouraged me from pursuing a degree in painting, but he did encourage me to add graphic design classes to my course load.  I was having none of it.  I was determined to be an artiste even if it meant starving in a garret.  Fantasies have a way of crashing into the hard wall of reality, however, and post-college I quickly realized my brushes and oil paints were not going to pay the bills.  It’s a good thing that I had one ear open to my dad’s advice.  During my college years dad signed me up for computer classes.  I worked sporadically over the summers at his business doing data entry and sometimes (yikes!) answering the phones.  I learned skills I was sure I would never use once my art career took off – but it turned out that I earned my living thanks to learning my way around a computer.

Crossed SwordsBW#4: Worked in Iraq
Sometimes you are fully in control of the decisions you make and sometimes decisions are made for you – no matter how much dragging, kicking, and screaming you do.  This is one decision that was made for me.  The last place I wanted to be in the spring of 2004 was in Baghdad, Iraq.  Only a crazy person would volunteer to go to the Green Zone.  Though I tried (begged and cajoled) to convince my then husband to rethink his decision to move us both to the Middle East, I thought by going I might at least save my marriage (see #3, below…), which by then was in its death throes.  Instead, our move hastened its end and when I came back from Iraq, I was a completely different person – nearly unrecognizable even to myself.  I sometimes wonder what my life would be like if I hadn’t had the experience of living on the grounds of one of Sadaam’s palaces; of lining up for the horrible chow each meal; of hashing through some really ugly stuff with my partner, and getting to know people from all over the world and feeling like in some tiny way I was bringing the message of freedom to an oppressed place.  How bad could my life be when theirs was so terribly, terribly bad?  Despite all of the negatives – I have this one profound thing for which I have my ex-husband to thank, though he might not appreciate how it changed both of our lives.

Drooping Arrow

#3: Got a Divorce
It took me a long time to recognize that I was in a bad marriage.  I had all kinds of excuses why most of the time I felt unhappy and trapped – most of which centered on what I was doing wrong.  I also figured that maybe this was exactly what marriage was: some really nice moments rippled with anger and arguments, guilt, blame, and recriminations. On some days, my husband was my best friend.  He was smart and funny and we had wonderful conversations, we traveled extensively, lived in interesting places and occasionally the sweet and soft person he could be shone through.  But eventually the bad outweighed the good and the cost was too high.  It took #4 to get me into to divorce court.

Me and some elephant garlic#2: Joined a Gym (and Moved to the Boonies)
Yes, joining a gym is great for your health (as long as you go to the gym…).  In my case, it was also great for my love life.  I’d seen Kel occasionally at my gym and thought he was darn cute and noticed (ahem) that he was also in fantastic shape.  One day I gathered up my courage and – - smiled at him.  That was all I could manage before scuttling, red-faced, to the safety of the pull-up bar.  When I’d finished a few reps, Kel came up to me and asked me if I’d like to go sailing.  Although it sounded to me like a close relative of “hey, wanna see my etchings?” he and his invitation were bonafide.  Watching him work a sailboat sealed the deal.  I wanted to hold this guy’s hand.

Joining a gym led me to Kel which led us both to realize that we’d had it with city life.  Both of us had called major metropolitan areas around the globe home for most of our adult lives and we were ready to rip up our metro cards and buy some Carhartts.  How we settled on Oklahoma is a long story, but it’s a move I don’t regret a bit.  Instead of the roar of buses and cars, I hear birdsong and crickets and tiny frogs bellowing like web-toed Pavarottis from the banks of several ponds.  Nighttime is its proper pitch black (except for the soft light from the moon and stars) and the air smells clean.  Best of all, I don’t have to worry about the neighbors seeing me when I stroll outside in my jammies.

Running#1 Became a Runner (and then a Vegan)
I became a runner long before I gave up meat or dairy.  I started running during a time when my diet consisted heavily of Haagen Daz ice cream, popcorn and chocolate pudding – and my belly was beginning to show it.  Fruits and veggies?  What had they done for me lately? I started from a very comfortable couch-potato position to a few slow and painful laps around North Boulder Park to becoming obsessed about running long distances.  My days of running a lot of miles are over, but still, I cannot imagine my life without running – or at least walking really fast.  Running is meditation, free space, alone time and it works my body like nothing else.

So what does running have to do with me becoming a vegan?  Something wonderful happens when you run and you stick with it.  You start thinking about how your body works and feels.  You make connections between what goes into your body and how it functions on the next day’s run.  For me, this connection led to me seeking the foods that would best fuel my body so that I could run better – which led me to a vegetarian diet.  Now my reasons for going vegan are as much for my love of animals as for the love of feeling good and having a healthy and strong body.  Giving myself the gift of health has to be the best decision I’ve ever made.

Our days are made up of many small and sometimes seemingly insignificant choices – and sometimes you are walloped with having to make a momentous decision that you know will uproot you from your comfort zone.  I can say that for many of the life-altering choices I’ve made over the course of my life, some have been very painful, but all have moved me in positive directions and opened doors that I never knew existed.

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Plum & Mango Tart with Gluten-Free Crust. Sugar-free, Oil-free

Plum and Mango TartThe standard pastry crust makes me feel guilty.  Me, the one who snarfed down the cinnamon-sugar coated scraps that my mom baked up after completing an apple pie.  Me, the one who carefully ate around the thick and nubby, crusty rim of a pie and saved it for very last.  I’m the one who always preferred a little bit of filling with a whole lotta flaky crust.  But, I just can’t really do it any more.

My first non-crust crust consisted of Grape-Nuts and apple juice and baked.  Not bad, but… And then I discovered raw crusts which changed the whole pie-making world for me.  And raw crusts are great – they’re quick and delicious and I when I’m eating some I don’t imagine plaque lining my arteries – but sometimes I just don’t want raw.  So I came up with a hybrid – some elements of a raw crust, but baked up so that it gets crispy around the edges. Plum and mango work beautifully together, but this could be filled with any fresh seasonal or frozen fruit.

Go crazy and add a dollop of The Little Foxes’ delicious (not to mention easy & quick) sweet vegan ricotta to your slice.  You’ll be glad you did.

Plum & Mango Tart
Serves 6-8

Crust:
1/4 cup flaxseed meal
1 cup unsweetened coconut flakes, soaked in water for ~30 minutes & drained
1 cup pecans, roughly chopped
1/2 cup dates, chopped
4 oz. unsweetened applesauce
zest of 1 lemon
1″ nubbin of ginger, grated
1 tsp. cinnamon
1/4 tsp. cardamom

Filling:
1 large mango, peeled and chopped
5-6 plums, pitted and chopped or sliced
1/4 cup water
1 tbsp. cornstarch

Glaze:
1 tbsp. fruit-sweetened jam, any flavor
1/4 cup water

Sweet vegan ricotta, optional

Make the crust:
Preheat the oven to 350F and dig out your 9″-10″ springform pan.

In a food processor, process the pecans and dates until finely chopped.  Add them to a big bowl with the remaining ingredients.  Stir well to combine.  Pat the dough into the pan – you’ll have enough to bring some up the sides.  Pop into the oven for 10 minutes.

Make the filling:
While the crust bakes, combine the mango and plums in a bowl.  Stir the cornstarch into the water and then add this to the fruit.  Stir.  When the crust is ready. gently pour the fruit into the pan and put back into the oven for about 25 minutes.

Make the glaze:
Whisk together the jam and water.  When the tart is done, brush the glaze over the fruit and return to the oven for a few more minutes.  Let the tart cool in the pan until ready to serve.

Top with sweet ricotta cream, if desired.

Slice of Plum and Mango Tart

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Chai-Chocolate Green Smoothie

chai-chocolate smoothieMy favorite hot beverage transitions right into summer with a cool, creamy version that also features another favorite: chocolate.  Kale included at no extra charge.

You’ll need a spoon for this one.

Chai-Chocolate Green Smoothie
Serves 2

1 1/2 cups strongly brewed chai tea, chilled
2 tbsp. raw cacao powder
4-6 dates, chopped
2 bananas, chopped and frozen
1 avocado
1/4″ slice fresh ginger
3-4 leaves of kale
cacao nibs, for garnish, optional

Ingredients Collage

Combine all of the ingredients (except the cacao nibs) in a blender.  Stop blender and stir occasionally if necessary.  Process until smooth and creamy.  Top with cacao nibs, if using, and serve immediately.

Smoothie Collage

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The Great Vegan Bean Book Tour: Enchanted Vanilla Pancakes w/ Chai-Spiced Peach Compote (and a giveaway)

Vanilla PancakesI love the noble sound of Kathy Hester’s newest cookbook, The Great Vegan Bean Book. I know beans are considered to be one of the humblest of foods, but considering how often I eat them and how versatile they are, they seem pretty darn great to me. Even though I thought I had a pretty good handle on how to get the best out of beans, Kathy Hester puts me to shame. She has a new cookbook out that features beans – all kinds of beans – that take us from breakfast all the way through to sweet and healthy desserts.

The Great Vegan Bean Book

I’m familiar with Kathy from her wonderful book, The Vegan Slow Cooker, that I reviewed last year. It’s a well-worn, well-thumbed cookbook on my shelf – a classic for slow cookery. Her Bean Book is another winning collection of recipes that I know will become just as dog-eared. The photos (by Renee Comet) are simple and beautiful and showcase what matters – Kathy’s delicious recipes.

So, why do I love Kathy’s cookbooks and why do I return to them again and again?

  • Her recipes are simple and quick to put together;
  • like me she goes light on refined ingredients and uses low amounts of oil and sweeteners;
  • her recipes are consistent and reliable. I know they’re going to work, and most importantly;
  • everything I’ve made has been delicious.

You can purchase any or all of Kathy’s cookbooks here, and be sure to visit her site, Healthy Slow Cooking, for more recipes. By the way, Kathy was a participant in the May 11 Potluck (check out her recipe for Vanilla Rosewater Parfaits) and she also sponsors the event – so please show her some vegan food blogger luv!

Today, I’m happy to be able to share her recipe for Enchanted Vanilla Pancakes with Chai-Spiced Peach Compote (reprinted here with permission). This combination is my ideal Sunday breakfast. Over the past couple of weeks, I’ve made many other recipes from the book and I’ve shared those photos below the recipe.

Enter the giveaway below – it’s open from today until June 14. (Sorry, my overseas friends – this giveaway is open only to those in the U.S. and Canada.) There are many other opportunities this month to win a copy of Kathy’s book – check out the list of participating blogs right here!

Vanilla Pancakes from Above

Enchanted Vanilla Pancakes with Chai-Spiced Peach Compote
Makes ~12

Dry Ingredients:
1 cup whole wheat pastry flour (use a gluten-free mix if you prefer)
1 tsp. baking powder
1/4 tsp. salt

Wet Ingredients:
1 1/2 cups cooked white beans (or 1 15 oz. can), rinsed and drained
1 1/2 cups non-dairy milk, vanilla if possible
1/2 cups rolled oats
2 tbsp. olive oil or water
2 tbsp. agave nectar
1 tbsp. ground flaxseed mixed with 2 tbsp. warm water
1 tsp. vanilla extract

To prepare the dry ingredients, mix all the ingredients in a large bowl.

To prepare the wet ingredients, add all the ingredients to a food processor and puree. Add the puree to the dry ingredients. Mix with a wooden spoon until thoroughly combined.

Heat a nonstick skillet over medium heat. you can cook a few at a time, but make sure not to crowd them in the pan. Cook until you can see a few bubbles on the top and the edges are dry, then flip and cook a few minutes more until the pancake is cooked through.

*I made the batter up the night before, stored it in the refrigerator and the pancakes cooked up beautifully.

Chai-Spiced Peach Compote
5 peaches
1 tsp. cinnamon
3/4 tsp. cardamom
1/4 tsp. allspice
1/4 tsp. nutmeg
Sweetener of your choice, to taste

To prepare the compote, cut the peaches in half, remove the stone, and remove the peel. If the peaches are ripe enough, the skins will peel off easily. Cut into small pieces.

Add all of the ingredients to a saucepan and bring to a simmer over medium-high heat. Decrease the heat to low, cover, and cook for 15 to 20 minutes until the fruit is cooked through.

Chickpea Greek Salad

Fudgesicles

Pineapple Rum Beans

Pecan Chocolate Chip Chickpea Cookies

Thai Soup

dip1text

ENTER TO WIN A COPY OF THE GREAT VEGAN BEAN BOOK!

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Super-Quick Poppyseed-Orange-Coconut Cakes for Two

Cake with fruitI’ve been sticking like (well, something like) glue to my Sweets Only On Days That Begin With An S commitment, but even on those days, I’m finding that I don’t have a craving for over-the-top, sugary, calorie bombs. And – I don’t have the freezer space to store leftovers. Which is why desserts for two are perfect – especially desserts for two that don’t require the oven. No sugar, no oil, completely unrefined and jam-packed with flavor. These cakes rise to double their size and have a spongecake-like texture.

P.S. On Thursday (June 6) I will be posting a review about and a recipe from Kathy Hester’s new cookbook, The Great Vegan Bean Book – and you’ll have a chance to enter to win a copy of this fabulous cookbook.

Super-Quick Poppyseed-Orange-Coconut Cakes for Two
Makes…2

8 tbsp. whole wheat pastry flour
1 tbsp. hazelnut meal
1/2 tsp. baking powder
pinch salt
1 tbsp. unsweetened coconut flakes
1 tbsp. poppyseeds
zest of half an orange
5 dates, chopped
6 tbsp. water
6 tbsp. coconut milk
1/2 tsp. orange extract
1 tsp. vanilla extract

2-3 strawberries, chopped
1/2 cup blueberries
your favorite sweetener (I used stevia), to taste
1/4 tsp berry extract (I used raspberry), optional
~1/2 cup of water

Lightly oil two ramekins. Set aside.

Combine the strawberries, blueberries, sweetener, and extract in a bowl and stir. Let this mixture sit for a few hours.

In a small bowl, soak the dates in the water, coconut milk, and the two extracts. Process this mixture in a blender and set aside.

In another small bowl, whisk together the flours, baking powder, salt, coconut flakes, poppyseeds and orange zest. Pour the nut milk/date mixture in with the dry ingredients and stir to combine. Divide the mixture between the two ramekins and place in a microwave to cook. This can take between 3 and 5 minutes, depending on how powerful your microwave is. Test interior of cakes with a toothpick.

Carefully remove the cakes from the ramekins, slice in half and top with berries. I’ll bet this would be even better with some coconut whipped cream on top.

Ingredient Collage

Cake, aerial

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One Dough, Three Loaves

Olive Tapenade Swirl BreadMy head has been so full of other kinds of recipes that my breadmaking time has shrunk to nearly nothing, so when I make the time for kneading, rising and baking, I go for a recipe that maximizes the output.  For the same amount of effort I put into making one loaf of whole wheat bread I can enjoy three – and get three totally different tastes, too: nutty whole wheat, savory olive tapenade and slightly sweet chocolate-apricot with crunchy pecans.  I showcased the olive tapenade swirl version with my Fixings Sandwich.

(To achieve the fancy-dancy swirl as above and below, visit my recipe for Chocolate-Cinnamon Babka loaf.)

Apricot Pecan Chocolate ChipWhole Wheat Bread – Three Ways
Makes 3 loaves

3 cups warm nut milk
2 packages dry yeast
1 tbsp. agave nectar
3 cups bread flour
2 cups whole wheat flour
1/4 cup water
4 oz. unsweetened applesauce
1/4 cup flaxseed meal
1/2 tbsp. kosher salt
3 + cups whole wheat flour

1 recipe Oil-free Olive Tapenade, recipe below

1/2 cup dried apricots, chopped
1/4 cup chocolate chunks or chips
1/4 pecans, chopped

Oil-free Olive Tapenade
1 cup total kalamata and green olives
1 clove garlic
handful of basil and a few arugula leaves
1/4 cup walnuts

Make the tapenade:
In a food processor, pulse the walnuts a few times, then add the remaining ingredients and process until fairly smooth.  Set aside.

Make the bread:
In a large bowl, mix the nut milk with the yeast and agave nectar.  Add the 2 cups whole wheat flour and the bread flour, stir to combine and then let dough sit for about 30 minutes.

Stir in the water, applesauce, flaxseed meal, and salt and then add the whole wheat flour.  Knead the dough, adding flour as necessary, for about 10 minutes.  Depending on the moisture content, it could mean an additional 2 cups or more of flour.  Place the dough in a large, lightly-oiled bowl, cover and let rise for an hour or until doubled in size.

Preheat the oven to 350F and lightly oil 3 8″ x 4″ loaf pans.  Punch down the dough and divide into 3 pieces.  Cover two pieces while you work with one section.  Lightly roll the first piece into a rectangle, flatten and roll up jelly-roll style.  Place in one of the baking pans.  Take the second piece of dough and roll/flatten.  Spread the tapenade almost to the edges, roll up and gently place in the second loaf pan.  With the third piece, roll/flatten the dough and then sprinkle the apricots, pecans, and chocolate chips over the surface.  Knead the dough a few times to incorporate.  (You can also roll this up jelly roll style – it’s a lot easier.) Form the dough into a log and place in the third loaf pan.  Cover the pans with a towel or plastic wrap and allow to rise until the dough is about 1″ above the sides of the pans.

Place the loaves in the oven and bake for about 30-35 minutes.  I turn the loaves out of the pans after about 20 minutes so that the bottoms can get nice and browned.  When the bottoms sound hollow when tapped, the bread is done. Allow to cool completely before serving.

Whole Wheat Bread

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Sunshine Smoothie: Anti-Cancer Superhero

Sunshine SmoothieWhen it comes to smoothies it seems like green gets all of the attention.  Don’t get me wrong, I think a proper green smoothie is a sight to behold, but every once in a while, I want something lighter and brighter staring back at me in the morning.

This drink features one of my favorite smoothie ingredients: fresh turmeric.  Under a brown, papery skin, the root is a bright, deep orange and adds a distinctive yet subtle zing.  Turmeric to me had always been just that yellow powder that I added to tofu scramble and mac-n-cheese – for flavor, sure, but mostly to get some color.  Fresh turmeric has me hooked and though I have to go into OKC to the Asian market to get the fresh variety, it’s worth the trip and the price is right – $1 for about 10 root pieces.

To be sure, the rhizomes are homely little cusses, but they are cancer-fighting powerhouses.  The active ingredient in turmeric is the antioxidant curcumin that slows the replication of cancer cells and helps protect healthy cells from damage. Colon, prostate, lung and breast cancer rates are lower in India where turmeric is a part of the daily diet than here in the U.S.

In this drink, turmeric is joined by these powerful anti-cancer Super Friends:
Ginger: helps curb genetic mutations that transform normal cells into cancer cells
Grapefruit: detoxifying; contains naringenin which slows the growth of breast cancer cells; the peel contains d-limonene which may help in keeping pancreatic and colorectal cancers at bay.
Orange: detoxifying; contains cancer-inhibiting flavonoids; the peel contains d-limonene which may help in fighting pancreatic and colorectal cancers.
Carrots: rich in protective carotene that stimulates T-cell cytotoxic capabilities; protects the skin from sun damage; helps protect against lung, bladder, stomach, prostate and colon cancers.
Bananas: high in potassium and low in sodium, they help reduce blood pressure and equalize blood sugar levels; there is some debate whether or not very ripe bananas with brown skin contain properties that protect cells from mutation.  Better safe than sorry – eat your nanners.

For an extra cancer-bashing boost, replace the water with chilled green tea – and by all means – add some kale in there if you like.  I shared this recipe on Healthy Vegan Friday!

Sunshine Smoothie
Serves 3-4

1 cup water
2 oranges, mostly peeled, but leave a little bit
1 large grapefruit, mostly peeled, but leave a little bit
1 banana
1 mango, pitted & peeled
1″ chunk of fresh ginger, peeled
1/2 cup baby carrots
2-3″ piece of fresh turmeric, peeled
2 dates, optional

Ingredients

Add all ingredients to a blender and process until smooth.  Tastiest served chilled.

Smoothie with Toast

Sunshine Smoothie

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Mango Lime Pancakes with Ginger & Coconut. Sugar- & Oil-free

Mango Lime Pancakes in a StackI love tinkering with pancake (and waffle) recipes – and that’s because Sunday morning breakfast is hands down my favorite meal of the week. Over the past year or so of blogging I’ve made the following pancakes:

Whole Wheat Chocolate Chip
Banana Bread
Pumpkin-Carrot Cake Ginger
Whole Grain with Dried Blueberries, Ginger & Sunflower Seeds
Whole Wheat Nectarine with Easy Coconut Maple Syrup
Banana Bread with Cacao and Pecan & Walnut Butter
Mocha Spice with Simple Syrup

but I’ve created my favorite right here. These are absolutely delicious with nothing on them – and for someone who loves to load her ‘cakes with nut butter, slices of banana and hemp seeds – that’s saying a lot.  This recipe has been shared on Healthy Vegan Friday!

Mango Lime Pancakes with Ginger & Coconut
Makes 16

1 1/2 cups whole wheat pastry flour
1/4 cup macadamia nuts
1/4 cup coconut flour
1/4 cup unsweetened flaked coconut
2 tbsp. wheat germ
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. cardamom
1/4 tsp. cinnamon
2+ cups “buttermilk” (nut milk + 1 tbsp. apple cider vinegar)
juice of 1 lime
zest of 1 lime
1/4 tsp. pure lime extract (optional)
1 tbsp. fresh ginger, grated
1 tbsp. crystallized ginger (omit to make recipe completely sugar-free), chopped
2 mangoes, divided

Pop your breakfast plates in the oven and crank it to 200F. Heat a large griddle or skillet.

In a food processor, grind the macadamia nuts – this “meal” doesn’t have to be fine, just break down the nuts into small pieces. Set aside. Cut and peel the mangoes and chop one of the halves into small dice. Set aside. Place the other halves into the food processor along with the lime juice and process until very smooth. Set aside.

In a large bowl, combine the flour, coconut flour, coconut flakes, wheat germ, baking powder, baking soda, and spices. Stir in the macadamia nut meal.

In a small bowl, whisk together the buttermilk, lime zest, and lime extract and then stir in the mango/lime mixture. Whisk this into the dry ingredients, breaking down any big clumps and then stir in the diced mango, the fresh ginger, and the crystallized ginger, if using. Let the batter sit for 10-15 minutes.

When the griddle is nice and hot, spoon batter onto it – spraying the surface with oil, if desired. Flip the pancakes when the tops lose their shine and some bubbles pop to the surface. Cook for several minutes and then place the ‘cakes in the oven to keep warm.

Serve with your favorite syrup.

Stack of Mango Lime Pancakes

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The Fixings Sandwich: That Lunch You Have to Get At The Deli (only better) Cuz They Don’t Have Any Vegan Stuff

Deli SandwichThat sinking feeling when – desperate for food – you walk into a deli, knowing that all you’ll be able to get is a sandwich with the veggie fixings…  What does a vegan sandwich look like at your standard deli? Shredded iceberg lettuce, sun-starved tomatoes, a few desultory slices of onion, and maybe a pickle chip or two. On white bread of course, or its simpering cousin – the one that masquerades as “healthy” whole wheat. Probably sweetened with honey.  Be still my beating heart.

The deck is stacked against us because the deli case is filled with slices of salami, ham, turkey, capicola, mortadella, pepperoni, Swiss, American, Muenster, Havarti, and provolone.  Simply no room for roasted veggies, blackened tofu, chickpea salad or tempeh bacon.  Not even room enough for a mere schmear of peanut butter.

Here’s what a deli sandwich looks like in my house:

The Fixings Sandwich
Makes 2

4 slices really good bread (recipe for my olive tapenade swirl bread coming soon)
2 tomatoes, thinly sliced
couple of slices red onion
a handful of pepperoncini
a handful of romaine lettuce, chopped
squirt lemon juice
ground black pepper
Vegenaise or Nayonaise

Fixings

In a small bowl, mix the romaine with the lemon juice and black pepper. Set aside.

Coat two slices of bread with vegan mayo and top with tomatoes, onions, pepperoncini and lettuce. Top with remaining two slices of bread. Press down and cut sandwiches in two and eat.

Deli Sandwiches

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A Terminal Illness Primer for Caregivers: Non-traditional Therapies and Clinical Trials

pills

But, girl, you have no faith in medicine.
Acetaminophen. You see the medicine, oh girl.

Well, strip the bark right off a tree and just hand it this way.
Don’t even need a drink of water to make the headache go away.

Give me sugar pill and watch me just rattle down the street.
Acetaminophen. You see the medicine.

Oh girl, you have no faith in medicine.
- The White Stripes, Girl, You Have No Faith in Medicine

I’ve posted a new chapter in my Terminal Illness Primer for Caregivers series, entitled, Non-traditional Therapies and Clinical Trials.  You can read it here.

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