Very Good Vegetable And Bean Salads

Whether you are on a diet or just watching what you eat there is nothing quite like a filling vegetable and bean salad to provide both nutrients and flavor as the two types of foods go hand in hand. There are so many types of vegetables to choose from and beans have the highest source of antioxidants of all foods making them the ideal choice for health reasons. Also, turn to beans for your fill of fiber as they offer about twice as much as the majority of vegetables.

Get into the habit of eating a salad as the main course once or twice a week instead of as an appetizer or side and you will be able to easily incorporate both vegetables and beans into your diet.

Get Your Bean at Good Prices

There are a number of places where you can get great coffee beans for your own brewing tendencies. However there are also a number of places where you can get just average beans for way too much money. Nobody wants to spend more than they have to do to get their caffeine fix and you shouldn't have to as there are numerous places where you can get relatively low-cost beans for your coffee machine. One of the first things you should do before you make any bean purchases is survey the scene; you may find that some beans are a lot more reasonably priced that you once had figured.

To Bean or Not To Bean

It is the belief in many quarters that getting freeze-dried coffee, canister coffee, or pre-ground coffee is just as good as getting the good stuff from your designer coffee bean boutique. If you are in this camp and this is a belief which you share then you should certainly explore this option as an alternative as well. Many people are completely satisfied with the product which is brewed from a freeze-dried or pre-ground canister style coffee.

VEGAN Pumpkin Pie

Happy Thanksgiving Everybody! For those who are VEGAN or Lactose Intolerant (and, frankly, who isn't?). I tested this recipe this morning, and at 7:30PM it was 3/4 gone already!
Read through to get the blueprint for the VEGAN almond pie crust, too.


1 (15 oz.) can (preferably organic) pumpkin puree (no sugar or other additives, check the label)

¾ cup “Spoonable” brand stevia or equivalent OR 2/3 cup xylitol (OR LESS – TASTE IT! Let the spices do the talking!)

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

(freshly grated nutmeg if you have it on hand)

4 oz. organic coconut cream

8 oz. unsweetened almond milk, original or vanilla flavor

1 slightly cooled almond pie crust (see recipe below)


Preheat oven to 425 degrees

1) Combine all the ingredients. I use a high speed blender.

2) Pour into a cooled almond pie crust.

3) Bake 15 minutes at 425 degrees.

4) Reduce heat to 350 degrees and bake for an additional 35 - 45 minutes.

VEGAN Almond Pie Crust

1 1/2 cups blanched almond flour

1 pinch of kosher or sea salt

1/2 pinch of stevia or xylitol to very lightly sweeten (less is more)

3 tablespoons extra virgin olive oil

Mix dry ingredients. Add E.V.O.O. and thoroughly combine. Press into glass pie plate.

Bake at 350 degrees for 7 to 8 minutes. You don't want the crust to brown.

Remember to turn up the oven to 425 once the crust is done. You bake the pumpkin pie at this higher temperature for just the first 15 minutes.