| Almond Milk |
[Dec. 22nd, 2009|02:26 pm] |
How long does almond milk last after it's opened? I just bought some Almond Breeze almond milk. It has an expiration date on the carton, but doesn't state how long it last after opening.
Also, this is my first time trying almond milk. Do you guys no of any better brands or less expensive ones? |
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| (no subject) |
[Dec. 22nd, 2009|02:20 pm] |
| [ | music |
| | motorcycle drive by - third eye blind | ] |
( a few ) |
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| Weight gain and potatoes |
[Dec. 22nd, 2009|01:51 am] |
Weight gain foods/recommendations anyone? I'm pretty sure I'm near to hitting underweight for my height and I just haven't been feeling in the mood to stuff myself or anything. So I need some high calorie recommendations.
Also if anyone has any favorite potato or sweet potato recipes that'd be helpful too. I've been doing a lot of just microwave potatoes out of laziness. I also haven't found any decent vegan sour cream recipes. Do they exist?
In return, Spicy Orange Yams (which I've also been making quite a bit lately). They're really easy and healthy. (Off of VegNews)
2 tablespoons non-hydrogenated margarine, melted
Juice of 2 oranges (1/2 to 3/4 cup)
1/3 cup maple syrup
1 teaspoon pumpkin pie spice
5 large sweet potatoes, peeled and sliced 1/4 inch thick
1/2 cup pecans, toasted (garnish)
What You Do:
1. Preheat the oven to 375 degrees. In a large mixing bowl, combine the first 4 ingredients and stir until well combined. Add the sliced potatoes, stir well, and transfer to a lightly oiled 9x13 baking dish.
2. Cover and bake until the sweet potatoes are just tender, about 40 minutes. Stir once or twice during that time to distribute the liquid over the potatoes. Uncover, and bake until the glaze thickens, about 10 to 15 minutes. Keep warm and sprinkle with pecans before serving. |
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| No teeth soup |
[Dec. 21st, 2009|11:31 pm] |
Hey all--
So it looks like I will be ringing in 2010 without wisdom teeth- that's right, extraction time! Long story short, it looks like it'll be minor surgery (impacted!), and I know there are going to be a few days where I'll be depending on soup and smoothies, if I want to eat at all.
Normally, I'd make a big batch or two of soup in advance, freeze it and be good to go. Tricky part? Staying with my mother who tries, but isn't too savvy (you mean you can't just have the broth? even if there isn't any meat in it?)- I know she'd be willing to buy me progresso or something, but I'd rather have homemade...
So, what are some super easy/basic soups/smoothies that are nutrient-rich and with limited chewing? Slurp-ing only type soups? I was thinking of making a miso soup, and I should still have leftovers of the butternut squash soup (pureed) I'm making for XMas appetizer... Maybe a lentil? Or split pea? |
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