Archive for the ‘Books’ Category

Low(er) Calorie Hummus


My mother’s best friend and her daughter have started a new beauty detox regimen and I snuck a few copies from my mom’s book Beauty Detox Solution. A shout-out to Phyllis and Shawn and Jeannie! ūüôā

Here is the first one I have made, and it is delicious! The reason it is lower in calories than traditional hummus is because instead of using chickpeas, it uses zucchini. Chickpeas, Kimberly Snyder explains, make us gassy and bloated because they are a mixture of protein and starch. You therefore have better digestion with this type of hummus. I like to use this as a salad dressing.

  • 2 zucchinis chopped
  • 3/4 cup tahini
  • 2T nutritional yeast
  • 1/2 cup fresh lemon juice
  • 3 garlic cloves
  • 2t Celtic sea salt

Put all in blender (hopefully you have a Vitamix) until smooth. Use for a veggie dip or salad dressing.


Moderation and Frequency of Meals: Podcast Studies

photo from

photo from

I just started listening to this podcast called Cut the Fat. I have heard two episodes (out of order) so far and wanted to share what I learned. The first podcast I listened to was a review of a book called Unleash the Power of the Female Brain by Dr. Daniel Amen. I put the book on my to-read list, but meanwhile I will share two things that stuck out from the interview with him. The first was a question of the type of food we put in our bodies (it relates to fueling our brain properly). The interviewer asked something like, Is it OK to just have this one treat every now and then, something like a once-a-month burger and fries? Continue reading

Curry Miso Salad

I got this from an excellent vegan cookbook, the Candle Cafe Cookbook. My husband loves it too. Since I made it so that I could eat it throughout the week, I skipped the step where you pour the vinaigrette on the salad greens and instead jarred the dressing and used as needed — it keeps in the fridge for up to a week. I loved the dressing so much that I made more and used it on other stuff. ¬†Serves 6-8


  • 3 cups millet, rinsed
  • sea salt
  • 1 cup canned chickpeas
  • 1 cup shredded carrots
  • 2 medium red bell peppers, seeded, thinly sliced
  • curry-miso vinaigrette (recipe below)
  • 6 cups mesclun (a type of mixed greens)

Continue reading

Thyroid Hormones

I am posting this because I have discovered this problem in myself and hope to help others who might be struggling with seemingly unrelated symptoms that could add up to something that you may want to get checked out. In the last few months I have steadily gained weight without changing anything in my diet, have been very fatigued at least a few times a week, am super-sensitive to cold temperatures, and lose more hair than normal. The fatigue part is what made me worried because it has appeared only recently; the hair loss and cold sensitivity I thought was just part of my genes or something and I have dealt with that for years. And the recent weight gain I linked to the fatigue, because whenever I didn’t feel well, I ate, thinking that hunger symptoms were showing themselves in other ways besides stomach growls. And when I felt tired, of course I couldn’t exercise but had to rest instead. So I have been consuming many more calories than I have been expending. No mystery there. But having the continued fatigue and weakness on a regular basis made me think I had a blood sugar problem at first so I went in for bloodwork. Continue reading

Blood Type Diets

This information is definitely worth checking out. There are tons of people who have erased all their health issues (and lost weight too, yay!) just by eating right for their specific blood type! I am only reading a supplemental text that goes along with the main blood type book (Eat Right 4 Your Type: The Individualized Diet Solution to Staying Healthy, Living Longer & Achieving Your Ideal Weight¬†by¬†Peter J. D’Adamo), but I intend to read that one soon. Meanwhile, here are some notes on eating for your blood type in general that I gathered from Blood Type A: Food, Beverage, and Supplement Lists by Dr. Peter J D’Adamo:

  • Your blood type is the “essential defining factor in your health profile”
  • Many foods stick to cells of certain blood types but not to others so that certain food might be bad for one blood type but good for another
  • Chemical reactions between blood and food we eat determine either a good or bad effect on your blood; when you consume foods incompatible with your blood type, certain proteins go and target your organs and blood cells start to stick in that area, therefore interfering with the normal body processes for those organs {NOT GOOD}
  • The blood type diet will “restore the¬†natural¬†protective¬†functions of your immune system, reset your metabolic clock, and clear your blood of dangerous agglutinating lectins [the ‘certain proteins’ I referred to earlier]” Continue reading


I made these yesterday for a wedding shower and they were a big hit. I’ve made them before for other parties and everyone loves them and they can’t believe the cheese isn’t dairy! First start off with the marinara sauce: Continue reading

Favorite Recipes

I have compiled a list of my favorite recipes that I have made recently and even included a few photos. There are resources at the end, such as recommended cookbooks, local Phoenix restaurants with accommodating menu options, and other information. Here is the pdf file:

Annie’s Favorite Vegan Recipes