Recipage

HOW TO FIND A POST

  • HOW TO FIND A POST
    If you came to this page from a Google search, click on Edit in the search bar on top of your screen. Then click on Find & type in the KEYWORD you are looking for, like CERTO. You'll get to the exact spot you are searching for.

Search HappyHealthyLongLife

  • Google

    WWW
    www.happyhealthylonglife.com

Categories

Books for a healthy happy long life

Blog Widget by LinkWithin
Blog Widget by LinkWithin

« What Ten Dried Plums (Prunes) a Day Can Do for Your Bones - The Florida State University Study - Understanding the Science Behind the Prune's Effect Upon Bone Health | Main | The Healthy Librarian's Brain-Backup for This Week's Health News: Estrogen, Erectile Dysfunction, Diabetes, Dementia, Deli Meats, High-Protein Diets, Vitamin D, Bisphosphonates, Hot Flashes, and High Fiber Carbs »

September 23, 2011

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00e54fc8012e8833015391c7b04f970b

Listed below are links to weblogs that reference Introducing Mike's Mediterranean Oat Cakes with Tomato Kale "Gravy" - A Palate Pleasing Nitric-Oxide Boosting Nutritional Powerhouse for the Foodie In You :

Comments

Tejas

These look yummy.
I do not have Nutrition yeast. What can I add? Should I add baking soda?

These cakes will be good with any gravy/lentil or soup.
I am not baker but based on picture, I am exited to try this tomorrow.

Sarah

"Cannellini" is the Italian name for what's called "white kidney bean" in English - we just often use cannellini as well... Some cans have both names on them. Thanks for the recipe, it looks great!

Jo M

Looks good. Here are two other savory oat ideas.

The Tofu Cookbook by Louise Hagler has a tofu loaf recipe that incorporates 1 cup of rolled oats; be sure to use less soy sauce, and substitute a tablespoon or two of ground flaxseed mixed with a little water for the oil.

I make mixed grains in a rice cooker - equal amounts of whole kamut, rye, hulled barley, and oats - 1 part of grains to 3 to 4 parts of water or vegetable broth. If you like, you can increase the proportion of whole-grain oats to half of the grain mixture. Once this is cooked, you can make it into a pilaf with onions, mushrooms, celery, parsley, and sherry, or with dried cranberries and walnuts, etc. Or you can make a cold grain salad along the lines of Mollie Katzen's Fruited Grain Salad, posted on her website. Or just toss into a mixed vegetable salad.

Greg

I love your blog. Thanks to you I am now on a plant based diet and my husband is converting. I weight what I did in high school. Can't wait to have my physical and see how my numbers have changed.

So this is a recipe I make to satisfy the "munchies" or to fill out a meal. I got it from the radiant recovery web site with Kathleen Des Maisson, PhD. Her focus is weight and addictive nutrition. She sites many studies on sugar and it's affects on brain chemistry. I learned that some of us are created to crave sugar more than others because of low serotonin; some feel pain more; or have mor extreme emotional swings all because the hormones are not working well again due to inadequate nutrition.

Yam Cakes
1c cooked sweet potato, 1c regular oats-dry, 1egg ( I substitute 1T flax meal and 3T water)1/2t cinnamon, 1T oil (again I substitute 1/4 c applesauce. Mix and put them on a cookies sheet. I make about 2 1/2 cookies. Mix and bake on greased cookie sheet @ 425 for 15-20 minutes. This will only make about 6.
Since this such a small quantity, I usually make about 3c of the main ingredients. I have tried pumpkin and other squash, nuts, apples, etc. Personalize these. They are not sweet but satisfy the hunger. I freeze the extra. They ate good with a little PB2 on them.

I am also 60 and on a health quest. Your site was mentioned on a knitting web site called ravelry that I frequent. That is how I found you. Now I quote Esselstyn and Campbell like they are my best friends.

Susan

Thanks, Mike, and thanks, HL, for a fantastic recipe! I made this last night (as a confirmed foodie, I couldn't wait), and it was great. Like you, HL, I found that it took considerably longer for the cakes to bake (I did them in mini muffin pans) - a good reason to bake them ahead of time, freeze them and then refresh them in the oven for a fast meal. Now I'm looking forward to trying some riffs on Mike's idea - maybe Indian with a veggie curry 'gravy' or Mexican. And I'm eager to see the recipe for Thai oatmeal - just got some PB2 and am looking for ways to use it. Love your site - thanks again!

The Healthy Librarian

Tejas, Do not substitute baking soda for the nutritional yeast!!! Leave it out if you don't have it. It's not the same as "baking yeast" either--it's a B-vitamin rich tasty addition to vegan recipes that adds a rich cheese-like flavor, and will thicken foods a bit. I always add it to mashed potatoes.

Look for it at a health food store--it's yellow, often sold in bulk, & is dry flakes.

Sarah--thanks for the cannelini--white kidney bean info!!! I always thought they were different beans. Duh to me!

Thanks Jo M for the recipe suggestions!

Greg: LOVE the sound of the yam cake recipe--and I'm always looking for easy ways to add yams, squash, or sweet potatoes into my diet. A do-ahead recipe would lend itself to all kinds of uses.

Susan: Thanks for the feedback on the oat case recipe! I always want a reality-check & confirmation for any recipe that I think is outstanding--so coming from a "confirmed foodie"--it means a lot.

Michele

Is there any reference where I can look up and see which foods contain nitrous oxide or the compounds which cause it to be produced in the body? I don't find it listed in the Nutritional Database. Surely it exists in more than 4 or 5 foods on earth!

The comments to this entry are closed.

Enter your email address:

Delivered by FeedBurner

TIP: You must confirm email subscription

  • Check your email after subscribing. Check you SPAM filter--the confirmation may be there!
My Photo

How to Email Me

  • HealthyLibrarian [at sign] gmail [dot] com

People I read

Blog powered by Typepad