Thursday, February 18, 2010

Vegetarian Pregnancy

I thought I was done. In fact, my husband had three appointments to get the ole' snip snip. But, we find ourselves now seven weeks along expecting our third child. Three kids. Never thought I'd be having "a" kid, let alone three. As a young adult, I never wanted them, however I now can't imagine life without them, and look forward to meeting my third.

I praise God for giving me two relatively healthy girls. As I embrace my fifth pregnancy, I hope for the best. Having had two miscarriages, I had people automatically jumping to the conclusion that I had them because of being Vegetarian. Not the case. It's hereditary. Since no one else in my family (either mom or dad's side) is a Vegetarian, that theory was put to rest; along with the DNA testing that followed suit.

So with that said, I wanted to be a little bit of a spokesperson for the Vegetarian mom, or one that may be expecting soon.

I realize everyone has their own opinion, and without being a doctor, I only express my opinions from my own experience.

During my pregnancies carrying my two daughters, I couldn't stand the smell of garlic, nor the taste of vegetables. I only craved cheese. So, my main staple was quesadillas. Normally, I can't stand the milk laden, chewy, stringy, by-product of a cow. So, I was flexible.

Having gained a doctor approved 17 pounds with my first and 19 pounds with my second, I am curious what this third will bring on. I know my muscles are already relaxed and remembering that form. The feeling of "all jelly, no toast" sitting around my mid-section is a constant reminder as well as the nausea setting in.

The difference this time around is that Lent has started, and I took a self vow to omit sweets from my diet, and not partake in Facebook usage. So, I will still be blogging, but not about desserts. But I promise, after these 40 days (tomorrow 34) pass, I will once again provide you with new product reviews and dessert recipes.

Until then, stayed tuned....if my tastebuds cooperate, I will bring you some new recipes soon!

Blessings to you all!

Thursday, February 4, 2010

Wheat Berry Cranberry Salad

I always like to share recipes, whether they are my own, adapted, or passed along. Additionally, with most people knowing this, I am often a recipient of these things.
My friend Amy graciously sent me a recipe for Sweet Wheat Berry Salad. I have to admit, I usually use my wheat berries in a savory way, and wasn’t sure what to expect from this recipe. However, I was drawn to try it because of some dearly loved ingredients, and because I trust my friends tastebuds!

The cranberries, sweet and tart, simmered in a reduced maple syrup sauce, coated the nutty flavor of the wheat berries perfectly.

This Sweet Wheat Berry Salad was served alongside Salsibury Seitan with a Golden Gravy, Mashed Cauliflower and Potatoes, and Steamed Brussel Sprouts. It was a harmonious blend of sweet and savory.

Yield: 8 servings (serving size: about 1/2 cup)
_. 1 1/2 cups uncooked wheat berries (hard winter wheat)
_. 1 teaspoon salt, divided
_. 1 cup fresh cranberries
_. 1/4 cup maple syrup
_. 1/4 cup cranberry juice
_. 2 tablespoons olive oil
_. 1 tablespoon white wine vinegar
_. 2 teaspoons Dijon mustard
_. 1/4 teaspoon freshly ground black pepper
_. 1/2 cup diced celery
_. 1/3 cup thinly sliced green onions
_. 1/3 cup chopped fresh flat-leaf parsley
_. 1/3 cup chopped pecans, toasted
Place the wheat berries in a medium bowl, and cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Cover, reduce heat, and cook 1 hour or until tender. Drain; cool to room temperature.
Combine cranberries and maple syrup in a small saucepan over medium heat; bring to a boil. Cook for 4 minutes or until cranberries pop, stirring frequently. Transfer to a large bowl; cool 10 minutes.
Add juice, oil, vinegar, mustard, pepper, and remaining 1/2 teaspoon salt to cranberry mixture; stir well to combine. Add wheat berries, celery, onion, parsley, and pecans to cranberry mixture; stir well. Serve at room temperature, or cover and chill.
Nutritional Information
223 (31% from fat)
7.6g (sat 0.9g,mono 4.6g,poly 1.7g)
Jackie Mills, Cooking Light, NOVEMBER 2006

Wheat BerryCranberry Salad

Wheat BerryCranberry Salad from Cooking Light