Wednesday, May 28, 2014

Forks Over Knives


This documentary is a great starting point for anyone interested in learning why the American diet is contributing to the rising rates of obesity, diabetes and heart disease.  It is available for streaming on Netflix or on DVD or Blu-ray.  For more information, visit their website:

Tuesday, May 27, 2014

Buy Organic

I cannot stress enough the importance of buying organic products.  Organic produce tastes better and foods made with organic ingredients are healthier for us.  And more importantly, buying organic is the most powerful way we can speak out against Big Ag and the food industry.  When we buy organic products, we are sending a clear message that we will not continue to support genetically modified, highly processed, food-like substances.  One person at a time, we can make a difference!  Look for these labels:

    Non-GMO Project

Hey, Dill-y Dill-y Chickpea "Tuna"

This chickpea "tuna" salad is one of my favorite quick and simple recipes.  It's so versatile - it can be used for sandwiches, wraps, salads, or as a hearty dip for chips and crackers.

Here are the basic ingredients:

2 cans of garbanzo beans (chickpeas)
1 dollop of Vegenaise (more or less to taste)
1/2 package of fresh baby dill (chopped)
1 tbsp. of apple cider vinegar
2 tsp. of garlic salt (more or less to taste)

To prepare, drain and rinse the chickpeas and place in food processor.

Pulse until roughly chopped.

Add a heaping tablespoon of Vegenaise.

Chop half a package of fresh baby dill, and add to chickpeas (1-2 tbsp. dry dill can be substituted).


Add apple cider vinegar and garlic salt.

Mix until well-blended.

I made myself a sandwich with spinach and sliced grape tomatoes.



Also, feel free to add your favorite tuna additions: onions, walnuts, apples, grapes, whatever you enjoy!

All of these ingredients were purchased at my local Kroger store with the exception of the Vegenaise - it was purchased at a Kroger Marketplace store 35 miles away.  I would still consider that "accessible" since a large jar of mayonnaise will last at least a month or more.  But feel free to substitute your favorite mayo.

I would, however, recommend staying away from major brands.  I am a hater.  Most big names in the food industry spend big bucks trying to prevent the labeling of foods that contain GMOs.  I believe strongly that consumers have a right to be informed, and to use that information to make the choices they believe are best for themselves and their families.  Any company that values its profits over the lives of its customers is a company with which I refuse to do business.

Friday, May 23, 2014

The Concept

I'll start by saying that I enjoy food blogs very much.  I love the ease of finding recipes; I admire the unique spins that some bloggers give to their dishes; I like the diversity of food blogs - healthy, organic, vegetarian, vegan, raw vegan!  It's so much fun to learn about different styles of preparing and cooking foods.  But, I have yet to find exactly what I've been looking for in a food blog.  I want simple, healthy recipes that my family will enjoy.  I want to incorporate as many whole foods as possible, leaning heavily to the vegetarian side, but not excluding meat completely, though most dishes will be vegetarian or vegan.  There are a number of blogs I like very much, but they are solely vegan, and my family has not reached that point.  We may eventually, but for now, we still eat some meat (mostly fish and chicken) - only a few times a week, but it is still a part of our diet.  In short, I (mostly) intend to post recipes that will fit into a whole foods, plant-based diet.

That said, I'd also like to address a few of my complaints about most food blogs that I follow and to express my intent to make my blog "different."  First, many of the recipes have 'weird' ingredients that are not readily available in my small, East Texas town.  The nearest decent grocery store that carries a variety of organic, vegetarian, or vegan products is a Kroger Marketplace nearly 40 miles away.  A few years ago, I wouldn't have even considered driving so far to get groceries, but now we make the trip about once a week.  We have even traveled over 50 miles away to get to the nearest Trader Joe's.  And the nearest Whole Foods Market?  Over 80 miles away!

Luckily, from a shopping standpoint, my husband travels to Austin, Texas on business about once a week.  Both Trader Joe's and Whole Foods Market stores are located in Austin, so he does a good deal of our shopping during his business trips.  We would probably not be able to shop at these stores as often if he wasn't near them on business.

That brings me to the second complaint; in addition to 'weird' ingredients, many recipes have LOTS of ingredients.  I have always viewed recipes as general 'guidelines,' and I make adjustments and tweaks as I go along or leave out some ingredients completely if I don't like the taste - very unprofessional for a food blogger, as a dear friend of mine pointed out - but it's the truth.  I have tried complicated recipes with lots of ingredients in the past, and they have tasted fine, but I have found that I prefer recipes with fewer ingredients.  Maybe I have an unsophisticated palate.  Maybe I am just not so mentally exhausted from scooping and pouring and measuring when I prepare a simpler recipe that I enjoy it more when I finally sit down to eat.  And maybe it's because I prefer short prep and cooking times.  Whatever the reason - I just know I like it simple, and I like it quick.

And my final complaint about food blogs - the pictures.  The photographs are obviously staged and manipulated to appear perfect.  I realize the goal is to make the food look appetizing, but it's annoying.  The pictures should reflect reality - real pictures, real ingredients, real food.  That's what I want.

In short, this blog will feature simple whole foods, (mostly) plant-based recipes; emphasize using healthy, organic ingredients that are available to the average person; and feature unstaged photographs of the dishes I prepare.  So, I look forward to posting my first recipe soon - my favorite version of Chickpea 'Tuna' Salad.

Thursday, May 15, 2014

The Idea Behind "Less Tastes More"

The name of this blog is based on the proverb, "Less is more." The phrase suggests that simplicity is preferable to complexity, brevity to lengthiness, less to more. This is the approach I take to certain aspects of my life, including cooking. I like it simple and fast, but full of flavor.

"Less Tastes More" is about bringing together a collection of quick, simple, delicious and healthy recipes made with wholesome ingredients. 

It's about sharing information - tips, apps, websites, documentaries, and books - that I have found helpful or influential as my family has moved toward eating more whole foods and fewer processed ones. 

It's about showing other families that transitioning from highly processed, ready-made convenience food to home-cooked, nutrient-rich meals will not sacrifice flavor or time.

I hope that after trying some of the recipes, you and your family will agree that "Less Tastes More."