Sunday, March 26, 2017

Used Love Soup

Let your love get used real good and eat some soup while you are at it! 

Everything goes in this soup!

Serves 4-6
Preparation time is about 45 minutes- 1 hour maximum.

  • Large Pot
  • Parting knife
  • Cutting board

See, I did not remove the stems fully,
and I paid the price each time
I bit into one.
So remove all signs of the stems.*

(The smaller you chop it all, the better the soup will be.)

Insert each ingredient into the pot in the following order:

  • Italian Extra Virgin Olive Oil: 2 tablespoons (29.6 ml)
  • Tomatoes on the vine (medium): 1.14 pounds  (.52 kg) (minus all indications of the stem) cut into fours.
  • Celery stalks: 2, chop off ends and discard, then cut celery into tiny, bite-sized pieces.
  • Shiitake mushrooms (sliced): 5 OZ/(142 g)
  • Basil leaves (fresh): 1.5 OZ/(42g) minus the stems
  • Russet Potatoes: 3 medium= 1 pound/(.45 kg)
  • Asparagus: 1 pound/(.45 kg): chop off and discard at least 3 inches (7.62cm) off the bottom and discard.  As for the rest, chop into bite-sized pieces and add to the soup.
  • Brussels sprouts: 1 pound/(.45 kg), stems removed, dead skin peeled off and removed, and sliced into fours or even smaller.
  • Spinach leaves: 7-8 OZ (~213g)
  • Water: 4 cups (.95L)
  • Rapunzel brand vegan bouillon cubes: 3
  • Iodized salt (not sea salt): 2 teaspoons (9.9 ml), to be added at the very end, after it has cooked.

  1. Put all the ingredients into a pot, in the exact order above.
  2. Set to high, covered, until it boils.  Then, reduce to medium-low and cook covered for 35 minutes, stirring well occasionally.
  3. Serve and enjoy.
Even these small bites were a bit too big,
the smaller, the better.

* Added on 3-26-17.

Saturday, March 18, 2017

Purple-Hearted Breakfast Smoothie

"I cannot tell a lie" is what some say George Washington said and I believe it because I have the same problem.  To me, nothing is better than the truth (except when it hurts, but then at least you have a chance to change it, so again, nothing is better than the truth).

"The Truth will set you Free!"

Two Common Biases:
1) I do not have it, therefore why should you or anyone else have it? 
2) I have it because I deserve it, to Hell with everyone else.

They are biases because they are illogical.


"Everyone should have an abundance of the best of everything." - Mary Cardell

Those who look for a way, find a way.

Serves 2
Preparation time = 5 minutes
Cost ~ $15

  • Blender

  • Blueberries: 9.8 OZ
  • Raspberries: 12.0 OZ
  • 3 ice cubes
  1. Blend the blueberries and raspberries until smooth.
  2. Turn off machine, add 3 ice cubes, ice crush until crushed.
  3. Serve and enjoy!

Download My Logic Book for Free! (It was written for everyone, especially the cool people!)

It was written for everyone, especially the cool people!
Check the link to the right.
This book is short and easy to read.
Click the link to the right for a free copy (web version); 
or click below to buy this book on Amazon.

"The Bigger the Lie, the More Likely People will Believe It." Adolf Hitler (He was a vegan.)

"The bigger the lie, the more likely people will believe it."
 The lie is eating animals is necessary.
For reasons why being a vegan is the only way to be civilized, please see the following posts: 
(If there is no "blog archive" to your right, please click on web version at bottom to locate these.)

December 2016
Just about every single post.

November 2016
Every single post.

October 2016
"U.S. Study..."
"Saddest Slaughterhouse..."
"How to train a Goldfish..."

February 2016
"The Vegan Guarantee"

May 2014
"Vegan Video",
"Meat & Dairy = Cancer & Heart Disease",
"How Chickens are Really Treated in Factories", and
"Hidden Video on Animals being Killed in the Meat Industry"

April 2014
"Got Rot?"

March 2014
"Animal Protein --Meat and Dairy-- Cause Cancer"

January 2014
"The American Parasite"

July 2010
"Benefits" of being a vegan.

Just because everyone else is eating like savages, does not make eating the bodies of dead animals healthy or correct.

Just because animals cannot speak does not make them worthless.  Being unable to speak does not mean being unable to think and feel.
By the way, the key to being a vegan is the miraculous juice
(located under 2010).

Wednesday, March 15, 2017

Love me Back Lima Bean Soup

March 15, 2017, the Ides of March.

May all those who seek revenge on those who have framed them, sabotaged them, or otherwise tarnished their names, stab their enemies in the back on this day and every day!  In the great words of Eminem, in the song, “Don’t Push Me” by 50 Cent:

"There's no way I'ma back down, like a god damn coward
I can't, how would I look as man, bowing to his knees
Like the mad cow disease, let somebody lash out at me
And not lash back out at 'em, please..."* 

Preparation time: is about 30 minutes.
Serves 4-6

  • Large Pot
  • Paring Knife
  • Scale
  • Measuring cups and spoons

  • Dry, Large Lima Beans = 1 cup/(.24 L)
  • Rapunzel brand Vegan/Vegetarian Bouillon cubes= 3
  • Small Zucchinis= 2 (a little over 1 pound combined= .45 KG)- sliced into little fours and then sliced again- please see picture.
  • Small Yellow Squash= 2 (~ one pound)- cut just like the zucchinis.
  • Sliced Baby Bella Mushrooms= 8 OZ/(227 g)
  • Curled parsley leaves (fresh of course)= .5 OZ/(14 g)
  • Iodized salt (not sea salt)= 1 teaspoon/ (4.9 ml)
  • Water= 4 cups (~1 liter)

I love you hot, blessed one!

  1. Bring four cups of water to a boil, covered, with bouillon cubes.
  2. Once it boils, add the lima beans, boil again, reduce to medium low and soft boil, covered, and set timer for 25 minutes.
  3. Once 5-10 minutes have expired, add zucchini, yellow squash, and mushrooms.  Mix well, bring to a boil again, and cook for remaining time left (15-20 minutes, depending on when  you put it in).
  4. When 3 minutes remain, add the parsley and mix it in well.
  5. When the timer goes off (indicating the full 25 minutes has elapsed), use hand-blender to turn into a soup.
  6. Serve and enjoy!  You can top it with some sliced grape tomatoes, like I did, to reveal a heart full of love (or at least a red triangle, because mine does not look like a heart- lol).
* Update 3-16-17:
Of course, I do not advocate unfairness or injustice.  If someone calls you out as being an idiot at the moment and it happens to be true, accept it and get over it- obviously.  Clearly, fighting back is unjust, because you truly were an idiot at that moment.  We all make mistakes.  To cover them up under the guise of being offended is unAmerican.  We Americans are supposed to embrace our forefathers, like George Washington and Abraham Lincoln, both were honest and had a hard time lying, that included with being honest about criticism as well.  "Sticks and stones can break my bones but words will never hurt me."  We have freedom of speech in this country and it is especially to protect criticism- so Amen to that!    

Tuesday, March 14, 2017

The Delicate Delish

Preparation time is approximately 1 hour
Serves: 4-6

This dish is for vegans who have cleaned out, per my diet.  Please see posts:

The reason why it is for vegans who have cleaned out per my diet is because the taste is delicate and unless you are cleaned out, you will not be able to taste it; instead it will taste bland, which it is not. 

The beans and spices make it delicate, all of it combined make it delicious; hence: The Delicate Delish!

  • Large Pot (for the stew)
  • Small Pot (for the rice)
  • Paring knife
  • Large wooden spoon

  • Large DRY Lima Beans: a little over 2 cups/(.47 L)
  • Brussels Sprouts: ~ 1 pound/(.45 kg)/~ 4 cups/(.94L) cut off stems, then cut into quarters/fourths.
  • Tomatoes (small tomatoes on the vine) ~ 1 pound/(.45kg)/~3 cups (.71L) cut into quarters/fourths
  • Carrot chips 1 cup/(.24L)
  • Basil 1.5 OZ/42g (minus the stems)
  • Ground paprika: 1 teaspoon (4.9ml)
  • Curry powder: ½ teaspoon (2.5ml)
  • Rapunzel brand Vegetable Bouillon Cubes, no Salt Added: 3
  • Italian Extra Virgin Olive Oil (“E.V.O.O.”): 2 Tablespoons (30 ml)
  • Iodized salt (not sea salt): 1 teaspoon (4.9ml)
  • Water: 10 cups/(2.4 L)for the beans (can be reused later for the rice)
  • Uncle Ben’s brand Original White Rice: at least enough for four servings

  1. Bring 10 cups of water to a boil in the large pot, covered.  Next add the beans and bouillon cubes.  Return to boiling state on high, then reduce heat to medium-low and cook, covered for 25 minutes, stirring occasionally.
  2. After 25 minutes, re-use water for rice in small pot (it has nutrition in it from the beans, plus it has taste from the cubes- put a measuring cup into the water and pull out the water).  Drain the beans, saving ¼ cup of water to return to the beans in the next step, below.  Begin boiling the water for the rice and prepare the rice per the instructions on the box.
  3. Add E.V.O.O., the ¼ cup of water saved from above, Brussels sprouts, tomatoes, carrots, basil, paprika, and curry, to the beans, mix well, and cook on high until it sizzles (1-2 minutes), then reduce to medium-low, and cook covered for 20 minutes, stirring at least every five minutes, if not more, with large wooden spoon.
  4. After 20 minutes, mix in the salt.
  5. Serve over rice and enjoy!  It is delicate and good!  
Update 3-15-17: Added the word, "dry" for the type of Lima Bean to be cooked, under "ingredients".

Monday, February 20, 2017

Eating Vegan at Rao's

 Last week, my fiance, his family, and I were invited to eat at Rao's of East Harlem.
Rao's only has ten tables and it is very exclusive.
I ordered vegan.  
I had a view of the kitchen, 
except for the pasta, everything was made fresh and from scratch.
You can order their sauce: 
But if you want a seat, forget about it!
Click on the pictures to enlarge them.
Update 2-21-17:
Just edited the wording in the first sentence, because it was not clear if my fiance came, but now it is better.

Friday, February 17, 2017

President's Day Feast

Rebel’s Stew
(Because true Presidents are rebels, always by, for, and of the people and always when there is a good cause.)

Serves 3
Preparation time: ~ 1 hour
  • 1 large pot
  • 1-2 medium pots
  • Food processor
  • Dry Red lentils: 1 cup (.24 L)
  • Italian Extra Virgin Olive Oil (“E.V.O.O.”): 2 Tablespoons (29.57 ml)
  • Sliced Baby Bella Mushrooms: 8 OZ. (227 g) (1 box)
  • Chopped Asparagus: ~15 OZ. (28 g) (cut and discard at least 3” off the bottom) (1 bunch)
  • Brussels Sprouts: ~1.5 cups./~4.7OZ (133 g)
  • Basil: .65 OZ. (18 g)
  • Thyme: ½ Tablespoon/ 7.5 ml
  • Uncle Ben’s brand Original White Rice: 1 cup (.24 L)
  • Iodized salt (not sea salt): ½ teaspoon (2.5 ml) (for veggies), ¼ teaspoon (1.23 ml) for rice, ¼ (1.23 ml) teaspoon for lentils.
(All the herbs I use are fresh unless otherwise specified)

  1. In medium pot, boil water for lentils, in another medium pot, bring water to a boil for the rice (prepare them per the labels).
  2. While the water boils, prepare the vegetables.
  3. In a large pot, add the E.V.O.O., mushrooms, asparagus, Brussels sprouts, basil, and thyme.  Set to high, once it sizzles, cover and reduce to medium-low.  Cook for 10 minutes.  After first 10 minutes, stir, cover and cook another ten minutes (20 minutes total), remove from heat.
  4. Place veggies in food processor and add ½ teaspoon salt.
  5. Add salt to rice and lentils.
  6. Place half a plate with flattened rice in a half circle and the other half circle is the lentils.  Top with the veggie puree.
  7. Serve and enjoy!
Variation, stack it in a bowl instead.
Update 3-1-17:
I removed some insults directed at modern-day presidents, because I believe people can change.

Update 3-15-17: I removed J.F.K. because honestly, I do not know enough about him, other than he appears to have been a freedom-loving American.  But of course am keeping all the definite, freedom-loving Americans up there.

Wednesday, February 15, 2017

Fresh Apple Juice Anyone?

Better than cider because it is
not pasteurized.  Therefore, all the
enzymes, antioxidants, etc. are
still alive and able to nourish you.

This link brings you to instructions on how to make the juice:

I did not chill or filter the one above, and it still came out great!

Monday, February 13, 2017

Valentine's Day Soup: Seducer’s Soup

This may be the best soup I have ever eaten in my life, perfect name too!  
Perfect for Valentine’s Day!
 Serves 4+
Preparation time is 1+ hours

  • Large pot
  • Paring knife
  • Can opener
  • Large Wooden Spoon
  • Herb shredder (The Chef Essential brand)

  • ~ 2 pounds ( .9 kg) of Russet potatoes, “Grown in Idaho”, peeled, finely chopped into tiny bites.
  • 5 oz. (142 g) sliced shiitake mushrooms (sliced into tiny bites)
  • ~ 8 oz. (227 g) baby spinach
  • 1 bunch of cilantro (removing all hard stems)
  • 5 cups of water
  • 2 medium tomatoes on the vine (~10 oz./ 284 g)
  • 4 Rapunzel brand vegetable bouillon cube, no salt added
  • 6 oz. (170 g) can of tomato paste (Contadina brand only- just tomatoes and citric acid)
  • 2 teaspoons (10 ml) chili powder
  • 2 teaspoons (10 ml) of paprika
  • 1 ¾ teaspoons (8.6 ml) of iodized salt (not sea salt)
  • ¼ lime per bowl, please see picture on how it looks, squeezed onto the soup (through the top middle)

  1. Put water, bouillon cubes, tomato paste (add 1/3 of a can of tomato paste every 10 minutes), spices (not including salt or herbs) into large pot and bring to a boil, while adding each ingredient as they become ready.  If you are not done preparing ingredients and it starts to boil, just turn it off and leave it until all the ingredients are added, then bring to a boil again.  Next reduce to medium-low and cook covered for 35-40 minutes, stirring hard and often, to ensure it all mixes in thoroughly and to ensure it does not stick to the bottom of the pot.
  2. Rinse off cilantro early on so it can dry and be shredded.
  3. Pour soup into bowls, shred cilantro on top, then squeeze a quarter of a lime on top of each bowl.
  4. Serve (cautioning people to mix before eating) and Enjoy! ♥ ♥ ♥

Sunday, February 12, 2017

Valentine's Dinner for the Blessed One

Some men are blessed, so let them prove it!
Serves: 3-4
Preparation time ~ 1 hour

  • 3 Pots
  • Paring knife
  • Cutting board
  • Hand-blender
  • Scale
  • Large wooden spoon
  • Measuring Cups
  • Measuring Spoons
  • Uncle Ben’s brand Original White Rice: 1 cup/ .24L dry
  • Broccoli florets: 8 oz./227 g  + Extra raw florets as a topping
  • Spinach leaves: 4 oz./113 g, (~ 2cups/ .47 L)
  • Italian Extra Virgin Olive Oil (“E.V.O.O.”): 2 tablespoons/30ml for the broccoli mix, 1 teaspoon/5 ml for the mushrooms after they have been drained, 1 teaspoon/5 ml for the rice when it is fully cooked.
  • Sliced Shiitake mushrooms: 2.5 oz./71g
  • Sliced Baby Bella mushrooms: 4 oz./113g
  • Rapunzel brand Vegetable no salt bouillon cubes: 1
  • Water: 2 cups/.5 L for the rice, ¼ cup/59 mL for the artichoke mix,
  • Iodized salt (not sea salt): ½ teaspoon/2.5 ml for the broccoli mix and ½ teaspoon/2.5 ml for the rice


  1. Boil water for rice and artichoke mix (for artichoke mix, use ~ ¾ of a pot of water)- you may have to turn it off at some point because we want to cook everything at the exact same time, and getting the water hot and ready is vital to this end.  (If given choices of pot sizes, for the rice, use the smallest pot, for the artichoke mix, use the medium pot, and for the broccoli mix, use the largest pot).
  2. Put the E.V.O.O. in the largest pot, followed by broccoli, spinach, and ¼ cup of water.  Cover and leave for when ready to begin cooking.
  3. Prepare the artichokes (please see the pictures) 1) cut approximately in half, 2) cut off stem, 3) peel off the leaves surrounding the heart.
  4. Once artichokes are ready, bring water to a boil once again, if needed.  Add rice to one pot, mushrooms with artichokes in another pot, and turn on all three covered pots to high.  As soon as they begin to boil/sizzle, reduce rice to low, reduce mushroom and artichokes to low, and reduce heat to med-low (be prepared to reduce heat and raise it as needed).  Set timer for 20 minutes, but see below for individual times.
  5. For broccoli mix, it is done once the wooden spoon can cut through it.
  6. After 10 minutes, drain water from the artichoke mix, remove artichokes, and place them on a cutting board to cool down.
  7. Add 1 teaspoon E.V.O.O. and 1 bouillon cube to mushrooms and cook on medium, stirring with wooden spoon until the bouillon cube fully dissolves and is evenly mixed.  Then, turn off heat, and leave covered until you are ready for it towards the end.
  8. By now, the artichoke hearts should have cooled down.  Peel off the leaves and delicately cut-out the hairy part (please see the pictures).  Put in a separate plate and cover until the end, when it is time to use them.
  9. After this, when broccoli and spinach are done add ½ teaspoon of salt and hand-blend them together. 
  10. Mix salt and E.V.O.O. into the rice.
  11. Serve rice into a plate, flattened and circular.
  12. Using a small spoon, place the pureed spinach and broccoli in x-fashion on top of the rice.   
  13. Using your fingers, place a thin circle of mushrooms, randomly around the rice circle.
  14. Put the heart right in the middle of the x, (because X marks the spot, so may as well have it mark your heart on Valentine’s day).
  15. Cut sprouts off broccoli (like in the picture) and sprinkle over the entire dish.
  16. Serve and enjoy!
This is dedicated to the blessed one in my life, hope you really are blessed!