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VEGAN ASPARAGUS RISOTTO

THE ULTIMATE SPRING DISHUntitled design (70)

Serves 4

Ready for some magic? This vegan asparagus risotto is incredibly rich and creamy. So many people believe that the creaminess of risotto comes from tons of butter, cream, and cheese. But all the deliciousness comes from the starch contained in the rice. This risotto is the perfect dinner for springtime. 

  • 1 bunch asparagus (20 to 30 spears)
  • 1 onion chopped
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup white wine
  • 5 cups vegetable broth 
  • 1 1/2 cup Arborio rice (or Cairnaroli rice)
  • salt and pepper to taste
  • 2 spring onions
  • 1 tablespoon chopped parsley
  • 1 tablespoon fresh thyme leaves 
  • 2 tablespoons pine nuts toasted 
  1. Divide the asparagus tips from the stems. Cut the stems into small chunks and chop the onion.
  2. Heat the broth in a saucepan and bring to a gentle simmer.
  3. Heat the olive oil in a large pot. Gently cook the asparagus tips for 3-4 minutes, and set them aside.
  4. In the same pot, add the onion and sauté for 2-3 minutes, until golden. Add the rice to the pot, and let it toast for 1 minute, constantly stirring to prevent the rice from sticking to the pot and burning. Turn the heat down to medium-low and add the wine. Keep stirring until the wine has evaporated.
  5. Now it’s time to cook the rice. Set a timer to 20 minutes. Add the chopped asparagus stems, then start adding the vegetable broth one or two ladle-full at a time. Keep stirring and wait for the rice to absorb most of the broth before adding more. Continue doing this until the rice is cooked.
  6. Adjust with a bit of salt and pepper, add some chopped parsley and fresh thyme, and stir well 
  7. Cover with a lid and let the asparagus risotto rest for 3 minutes. Then give it a good final stir.
  8. Serve in individual plates, topped with the asparagus tips, some fresh thyme, spring onions, and toasted pine nuts.  Vegan parmesan is optional!

SOUTHWEST CHICKPEA SALAD

SOUTHWEST CHICKPEA SALAD + CREAMY AVOCADO-LIME DRESSING Untitled design (69)

Serves 2-3

  • 5 – 6 cups romaine lettuce, chopped
  • 1 can (14 oz.) chickpeas, drained and rinsed
  • ½ cup grape or cherry tomatoes halved
  • ½ cup fresh corn off the cob, canned is ok too
  • chile pepper (hatch, Anaheim, or jalapeno pepper), seeds removed and sliced
  • ¼ cup fresh cilantro, chopped 
  • tortilla strips, to serve
  • a handful of pepitas, to serve
  • lime wedges, to serve

Avocado-Lime Dressing

  • 1 medium avocado
  • ¼ cup loosely packed cilantro stems removed/parsley works too!
  • juice of 1 lime                               
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder           
  • salt, to taste
  • ⅛ – ¼ cup water, + more as needed

Dressing: Combine the ingredients for the cilantro-lime dressing in a small blender or food processor (I used the Nutri-bullet). Blend until creamy stopping to scrape down the sides as needed every now and then, add extra water a little at a time as needed to thin. Taste for flavor adding anything extra. Pinch more salt? Pinch more cumin or squeeze of lime? Blend well.

Salad: Assemble your salad by adding the romaine lettuce to your serving dish, top with corn, red onion, chickpeas, tomatoes, cilantro. Lastly, add pepitas (pumpkin seeds), tortilla strips and a good drizzle of the dressing, and a squeeze of lime over top.

DIY tortilla strips: Preheat oven or toaster oven to 375 degrees F. Brush 2 corn tortillas lightly with olive oil, sprinkle with a chili powder mix & mineral salt. Cut into thin strips, place on a baking sheet in a single layer, bake in the oven or toaster oven, rotating once, for about 10 – 12 minutes, until crisp and golden.)

GREEK QUINOA SALAD

FROM THE SIMPLE VEGANISTAUntitled design (68)

Serves  4-6

Prep Time: 15 min

 

  • cup dried quinoa, rinsed               
  • 1 ¾ cups water
  • 1 teaspoon garlic powder
  • 1 can (14 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1 cup grape tomatoes, sliced in half (diced red bell pepper would work here too)
  • 1 cup English cucumber, diced
  • ½ red onion, diced
  • 1 jar (7 oz) kalamata olives (about 1 cup), pitted and sliced
  • ¼ cup loosely packed fresh parsley, chopped
  • 3 tablespoons fresh dill, chopped
  • mineral salt & fresh cracked pepper, to taste
  • juice of 1 large lemon
  • drizzle of extra virgin olive oil (optional)
  • pepperoncini, to serve
  • lemon slices, to serve (optional)
  • arugula, to serve (optional)

INSTRUCTIONS

Quinoa: Rinse the quinoa using a fine-mesh strainer. In a medium-size pot, add the water, quinoa, and garlic powder and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove from heat, uncover and let stand for 10 – 15 minutes. Fluff with a fork. Assemble: Once quinoa is ready, add in the chickpeas, tomatoes, cucumber, onion, olives, and parsley. Mix well. Season with salt, fresh cracked pepper, and the juice of 1 large lemon.

Serve on a bed of arugula or as is. Tastes great with pepperoncini and a little extra lemon juice over top. Add extra virgin olive oil if you wish. Season to taste with salt + pepper.

This dish can be served warm, at room temperature, or chilled.

Latest Update from Charmaine – May/June 2021

We are what we repeatedly do. Excellence, then, is not an act, but a habit.

– Aristotle

The single biggest problem in communication is the illusion that it has taken place.
– George Bernard Shaw

Greetings all,photo3-300x198

Well, we tasted a little bit of Summer one day in April…although I feel that was too soon!

Anyhow…we progress slowly through Spring, and while my tulip magnolia took a huge hit with the heavy frost we had in mid-April, I am ecstatic to see that my weeping redbud and apple tree don’t appear to have been affected and are blossoming nicely.

We seem to be edging close to a pre-pandemic “normal” and it is my sincere hope that some of the joys/lessons we may have discovered during varying stages of lockdown are not lost….the joy of cooking from scratch, the joy of family, the joy of a new craft being revealed or a new hobby discovered (or even revisiting old ones like knitting). Or the importance of connection.

Mother Nature has continued on her path thru’ the pandemic and she now offers us a fabulous opportunity to really enjoy her this spring as we plant gardens, plant new stuff, maybe even put a veggie garden in  (or some pots with veggies).

Make this an awesome Spring (you have the power of choice after all).

SEE YOU IN THE OFFICE, ON THE YOGA MAT, UNDER THE BARBELLS!

 

MUSHROOM, ONION AND PEPPER TACOS (Rachel Ray)

 Serves 4   

Ingredients

  • 3  tbsp. canola or olive oilUntitled design (35)
  • 3/4 lb. cremini mushrooms, wiped clean and sliced
  • 3 poblano chiles—halved lengthwise, seeded, and thinly sliced
  • 1 large onion, quartered and thinly sliced          
  • 4 large cloves garlic, thinly sliced
  • 1 large jalapeño, thinly sliced                              
  • 1 tbsp. (a scant palmful) ground cumin
  • 1 tbsp. fresh thyme leaves, chopped                   
  • Salt and pepper
  • 1 lime, juiced (about 2 tbsp.)                               
  • 12 small (5- to 6-inch) soft corn tortillas

Toppings: chopped or shredded little gem lettuce, crumbled queso asadero or queso fresco, diced tomatoes, fresh cilantro, and hot sauce

Directions

Heat a large skillet over medium-high to high. Add the oil, three turns of the pan. Cook the mushrooms, stirring occasionally, until browned, about 8 minutes. Add the poblanos, onion, garlic, jalapeño, cumin, and thyme; season with salt and pepper. Cook, tossing often until the chiles are crisp-tender, about 5 minutes. Douse with lime juice. 

In a large, dry skillet over high heat or directly over the open flame on a gas stovetop, cook the tortillas, turning occasionally, until charred in spots, about 2 minutes.

Fill the tortillas with the poblano mixture; top with lettuce, cheese, tomatoes, cilantro, and hot sauce. 

 

CHICKPEA TACOS

Buffalo Chickpea Tacos are a quick, easy and delicious meal ready in 20 minutes!

Vegan, gluten-free, and WFPB recipe. 

Author: Julie | The Simple Veganista

Ingredients

  • 1 ½ cups cooked chickpeas (garbanzo beans) or 1 can (15oz.), drained and rinsed
  • 1 tablespoon tamari
  • 1 teaspoon garlic powderchick peas
  • ½ teaspoon cumin
  • ½ teaspoon paprika (regular or smoked)
  • ½ teaspoon onion powder
  • 1 – 2 tablespoons hot sauce (sriracha, Franks, etc.), or to taste
  • corn tortillas, warmed
  • ½ avocado, sliced
  • ¼ head cabbage (red or green), shredded
  • green onions, thinly sliced
  • ¼ cup cilantro (optional)  Not for me Dr. C
  • sour cream 
  • lime wedges, to serve

Directions

Spiced Chickpeas: In a small pan, combine the chickpeas, garlic + onion powder, cumin, paprika, tamari, and as much hot sauce to suit your taste. Warm chickpea mixture over medium heat until warmed through. Alternatively, warm the chickpeas in the microwave, using a microwave-safe bowl, for 45 – 60 seconds.

Warm the tortillas: I do this carefully on the stovetop over an open flame to give it some charring on the edges. Stack them on top of each other to keep them warm, you can also place them in a tortilla warmer.

Assemble: Layer each tortilla with buffalo chickpeas, avocado, cabbage, green onions, cilantro, and a drizzle of sour cream

Serves 3, two tacos per serving

Store: Leftover chickpea mixture can be stored in the refrigerator for up to 5 – 6 days, in a covered container.

Call to make an appointment:  517.627.4547

You are the world’s greatest drug store!

You are the world's greatest drug storeYou create your own drugs (No, I don’t mean illegally!)

The greatest drug store in the world is your own marvelous body, as long as your body is functioning properly.

Your body manufactures:

  • antibiotics
  • insulin
  • painkillers
  • blood pressure and heart drugs

Your body also creates hormones and chemicals that regulate:

  • brain chemistry and mood
  • digestion
  • elimination
  • growth
  • blood chemistry
  • hundreds of other drugs, many still undiscovered

That’s where chiropractic care helps

Chiropractors help keep your internal drug store functioning optimally by locating and correcting a very common condition that causes your body to malfunction. That condition is called a subluxation. A subluxation is usually found in your spine and although it often causes pain, it may also be painless.

Want to keep your internal drug store (the World’s Greatest) making and delivering all the drugs you need for your whole life? In addition to a nutrient-rich diet, make sure your body is free of subluxations – that’s the specialty of your chiropractor. Come in for a chiropractic checkup. Your internal drug store will thank you for it.

PASTA PIZZA

Ingredientspasta pizza

  • 8 ozs uncooked angel hair pasta         
  • 4 tsp olive oil, divided 
  • 2 cups sliced fresh mushrooms              
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion                           
  • 1 can (15 ounces) pizza sauce
  • 1/4 cup sliced ripe olives                       
  • 1/4 teaspoon Italian seasoning
  •  1/2 cup shredded part-skim mozzarella cheese

Directions

  1. Preheat oven to 400°. Cook pasta according to package directions; drain
  2. In a large cast-iron or another ovenproof skillet, heat 1 teaspoon oil over medium heat.
  3. Add mushrooms, green pepper, and onion; saute until tender.
  4. Remove with a slotted spoon and keep warm.
  5. Increase heat to medium-high.
  6. In the same skillet, heat the remaining oil.
  7. Spread pasta evenly in the skillet to form a crust.
  8. Cook until lightly browned, 5-7 minutes.
  9. Turn crust onto a large plate.
  10. Reduce heat to medium; slide crust back into skillet.
  11. Top with pizza sauce, sauteed vegetables, and olives; sprinkle with cheese and Italian seasoning.
  12. Bake until cheese is melted, 10-12 minutes.

Orzo Pasta

This dish can be served hot or cold. Makes 12 servings

Ingredientsorzo

  • 1 package (16 ounces) orzo pasta   
  • 3 TBS olive oil, divided
  • ¾ lb sliced fresh mushrooms            
  • 3/4 cup chopped pecans, toasted
  • 1/2 cup minced fresh parsley            
  • 1 tsp grated lemon zest
  • 3 TBS lemon juice                             
  • 1 tsp salt
  • 1/2 tsp pepper

Directions

Cook orzo according to package directions. Meanwhile, in a large cast-iron or another heavy skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir until tender and lightly browned. Drain orzo.

In a large bowl, place orzo, mushroom mixture, pecans, parsley, lemon zest, lemon juice, salt, pepper, and remaining oil; toss to combine.

The Latest from Charmaine – March 2021

Greetings all!

photo3-300x198
Spring is in the air, the Worm Full Moon is around the corner, and the muddy conditions will be trying our patience.

Yet, I am sure all of us are reveling in the thought of Spring blossoms, birdsong, garden work(?) and more sunshine in our lives.

Spring is a time of rebirth/fresh beginnings. Time to get out and be more …your body craves movement and if you were a couch potato because of winter/Covid….there are no more excuses. I have to say that last year we saw so many “dog (people) walkers” out as the lockdowns went into effect, but the enthusiasm seems to have lagged and fewer people have been walking their pooches!

Enjoy the various fun events that are slowly coming back to life.

SEE YOU IN THE OFFICE, AROUND TOWN, ON THE MAT, IN THE STUDIO OR UNDER THE BARBELLS!