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About katrink

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  1. We rarely use ours maybe once a month, but here is an interesting site that tells you some of the reasons not to use a microwave. Its a choice only you can make. http://www.i-amperfectlyhealthy.com/microwave.html
  2. Try grating up a bit of onion and bell pepper for some moisture, always buy ground round and don't overcook. There also the option of getting the burgers that are sold in the frozen food section called Bubba Burgers, these are the only ones that are 100% beef most others have textured soy protein added.
  3. I use cover girls tm I mix fair/light with med/dark to get the right color for my coloring because the medium shade is just a tad to dark in winter and just a tad to light in summer (if that makes any sense).
  4. I don't know if this company ships to Canada but check Firemountaingems. com. They have everything. I hope this link works. http://www.firemountaingems.com/
  5. 1 pkg. tempeh, steamed 10 min. and cooled 1/2 C red onion, finely chopped 1/2 C celery, finely chopped 1/3 C parsley, chopped 1/2 C vegan mayonnaise 1 1/2 tsp curry powder 1/3 C cashew pieces, chopped 1/2 green peas, thawed celtic salt and pepper to taste Grate tempeh, place in bowl, add remaining ingredients, mix well. Serve in a pita, on a crisp bed of lettuce or on toast. This is the exact same way I make chicken salad but this will last for about 5 days because there is no chicken or egg mayonnaise in it. It tastes almost exactly like chicken salad.
  6. For anyone who is interested in organic foods, read the book "Seeds of Deception" by Jeffrey M. Smith. I personally am more worried about genetically modified foods that anything else. They really scare me, there has been no "testing" to speak of. This is another reason to try to use organic as much as possible. I do use a lot of conventional produce but if I have a choice I will get organic.
  7. This sounds yummy I just posted another lentil salad that I love. Thanks for the recipe.
  8. Beckybum your recipe inspired me to post this one, I found in delicious living magazine. 1 1/2 C dried lentils 2 C water 2 C vegetable broth 1/2 C chopped yellow onion 2 cloves garlic, minced 2 bay leaves In a medium/large saucepan, combine lentils,water and broth. Bring to a simmer, add yellow onion, garlic and bay leaves. Cover and continue to simmer for 20 min or until lentils are tender. Remove from heat, cool, drain any excess liquid and remove bay leaves. 2 large ripe tomatoes, chopped 1/2 C finely chopped bell pepper 1/2 C chopped red onion 1/2 C chopped celery 3 T chopped fresh parsley 1 small head romaine lettuce In a large bowl combine lentils, tomatoes, bell pepper, onion, celery and parsley. Chop lettuce . Dressing 4 T lemon juice 1 T olive oil 1 clove garlic, minced 1 1/2 tsp herbes de provence (I have also used italian herb mixture instead) 1/2 tsp black pepper 1/4 tsp cayenne pepper 1/4 tsp cumin Whisk all ingredients together and pour over lentil mixture and toss to distribute. Chill before serving. Layer a salad plate or bowl with chopped lettuce, top with lentil salad. Serves 8 Per serving 169 calories 12% fat calories 2 g fat 0 g saturated fat 0 mg cholesterol 28 g carb 11 g protein 6 g fiber 35 mg sodium
  9. 3 cups soaked walnuts (soak in water 6-8 hours) 4 cloves garlic 6 cups water 4 T miso 1 C ground flax seeds 1/4 C fresh rosemary 3 C diced mushrooms (portabello are best for this recipe) 1/4 C olive oil Mix 1 T of miso with olive oil and marinate 2 cups of the diced mushrooms in it for 1 hour. Place walnuts, garlic, water and remaining miso in blender, blend until creamy. Add rosemary, ground flax seeds and remaining mushrooms, blend again until creamy. Pour into serving dish, add marinated mushrooms and serve. For warm soup add hot water. This is so good. Its nothing like the cream of mushroom soup that is in the cans, it tastes much cleaner and fresher.
  10. What can I say helpful hints with a few laughs, life is good. hehe
  11. Here is a link with 2000 uses for WD 40 http://www.twbc.org/wd40.htm
  12. We have all purchased cans, jars or cubes of vegie broth at one time or another, but did you know its really easy to make your own. All you have to do is save all of the peels, leaves etc. from washed vegies and toss them in a pot cover them with water, being to a boil and simmer 15 minutes, strain and bingo you have vegie broth. I keep a big ziploc in the freezer with all of my vegie scraps and when I feel like it I make the broth and freeze it. I just made about 15 cups of broth Sunday. Its a cheap easy way to have broth without all of the sodium and you get more bang for your buck when buying the vegies. This was posted earlier but got lost so I reposted.
  13. I am not a parent nor will I ever be one but I think that is a great idea. There are a lot of people out there that would enjoy and benefit from a parenting subforum.
  14. A good basic set of pots and pans, a good set of knives, a basic cookbook. The rest can be purchased as needed. As far as pantry items go, pasta, rice, canned tomatoes, garlic, onions, apple cider vinegar, a good olive oil, flour, sugar. Read recipes and decide what you like and purchase what you need.
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