In 2008, I began my cancer journey. I needed to find healthier ways to live this life. For me, that meant a massive overhaul of everything I was doing. I rejected the advised chemotherapy and radiation and chose the holistic approach. I changed everything from cleaning supplies to supplements to foods I ate and the water I drank. I even changed out all of my cookware. I did a massive lifestyle reset, and I believe it has paid off health-wise. My cancer is gone, and I feel better than ever!
One area I needed to work on was changing out my cookware. I am serious when I tell you that I changed everything. It was essential that I take this last step to eliminate toxins in my life.
My research brought me to several ceramic cookware companies. When your cookware is made with the best materials possible, it has several benefits that make it an excellent choice for the home chef. For starters, it is lightweight and easy to handle. Ceramic is a non-reactive material, so it won't leach toxins into your food. And finally, ceramic cookware heats evenly, making it ideal for cooking even delicate dishes.
Now I just needed to find the best one of the ceramic ware bunch. That is when I found Xtrema. When I bought my very first pan, it was the little 7" skillet. I used it for everything. It was the perfect size to make stir-fried veggies for just myself, as I was no longer eating the same foods as the rest of the family. (I was eating healthy). This pan was the perfect pan for water sautéing my veggies. I made my own mushroom gravy too, and countless quinoa and veggies dishes along the way. My kids liked to make their eggs in it. There isn't much this little pan isn't useful for. I was happily cooking up new dishes daily, until that dreadful day when it broke!! I went online to get a new one but saw that Xtrema offered a warranty. I gave them a quick call, and my brand-new pan was on its way, free of charge. What outstanding customer service that was!
After years of buying Xtrema pots and pans, I have quite the collection, and it is all I use to cook mouth-watering foods. (They even have bakeware). I love that it is refrigerator, stovetop, oven, bbq grill, and dishwasher safe. It is easy to clean as well. I usually soak the pan in hot water and baking soda when I have cooked-on food. When done soaking, I use my non-toxic soap and a scrub brush, and it is good to go.
Here are a couple of family favorites that I hope your family will love too. Both dishes would make great accompaniments for any outing or get together!
Vegan Potato Salad
- 12 yellow potatoes (I used small to medium)
- 2 cups diced onion
- 2 cups chopped celery
- 2 cups dill pickles chopped
- Cover cut up potatoes with filtered water and bring to a boil. Turn the stove to simmer, and simmer for about 20 minutes or until they are as soft as you like. I like my potatoes pretty soft.
- Add the onions, celery, and pickles and mix with a spoon. Set mixture aside.
- 1 12 oz package of silken tofu
- 1/2 cup roughly chopped fresh dill 1/4 cup of mustard
- 1/8 of a cup of dill pickle juice (roughly…add more or less as this is what determines the thickness of the dressing).
- 1 tsp pepper
- 1 tsp garlic
- 1 tsp salt
- Blend all of the ingredients together.
- Pour into the potato mixture.
- Mix thoroughly with a spoon.
- Keep covered in the refrigerator until ready to eat. This recipe makes about 8-12 servings.
Our families Favorite Baked Beans
- 3 tbsp coconut oil or water
- 2 chopped yellow onions
- 2 tbsp chopped garlic
- 2 large jalapenos (I use the seeds for spice in mine)
- 1 1/3 cup tomato paste
- 1 cup vegan Worcestershire Sauce (I used Portlandia Vegan Worcestershire because it is organic and has no sugar or toxic ingredients).
- 1/3 cup date syrup
- 1/4 cup Dijon mustard 3 tbsp smoked paprika
- 4 14 oz cans Northern White Beans
- Preheat the oven to 350 degrees.
- Melt coconut oil in a 3 qt. Traditions Saucepan (or you can simmer water instead of the oil).
- Saute' onion, garlic, and jalapeno in the coconut oil/water. I saute' in water, and it works just fine. Turn the burner heat off.
- Add the 4 cans of beans.
- In a separate dish, mix together the tomato paste, Worcestershire sauce, date syrup, mustard, and paprika.
- Slowly stir the sauce into the bean mixture and onion. Make sure everything is coated with the sauce. Cover the pan, and put it in the oven for 45 minutes.
- Add salt and pepper to taste.
- This recipe will serve 6-8 people. If you are having a crowd, you will probably need to double or triple the recipe and use the Versa Dutch Oven. I think I will quadruple this recipe next time. My family loves these. I used to hate baked beans. These are nothing like what I remember. I really enjoyed my bowlful when taste testing!
- Enjoy this family favorite!