Swaha is a sanskrit word that means “end”.  It can also be translated as “let it rest” or “let it be”.  Inspired by Living Yogically’s return to Monsters Vs. Me, I’m inspired to revive Go Fork Yourself from the coma that it has been in for the last few months.  I never wanted it to end; I just accidentally “let it rest”.  Swaha.

There are minor changes to my format.   Many of my recipes are adaptations of recipes I find when searching for something to make with the stuff that is starting to weather in my fridge.  I have come across so many amazing foodie websites that I have decided to include a mini-review of those sites in my posts and whittle my recipes down from two to one.  One amazing recipe. One informative site. One anecdotal intro.  So here we go…

As we close in on November, the month with Remembrance Day,  the prominence of the World Wars seem to grow more and more distant with each generation.  But I bet you didn’t know a lingering byproduct of the WWs remains in our hearts and memories everyday — Kraft Dinner.  We have war to thank for the orange, powder processed cheese, instant food that all of us have eaten at some lunch table in our lives.  The rationing of diary and meat products and the need for cheap mid and postwar food that could feed a family fast resulted in what we now call “KD” in Canada.  And many a Canadian has come to hold Kraft Dinner to the iconic status’ of the Tim Horton’s coffee or the NHL.

It has been almost 75 years since KD was first served to the public and not much has changed with the pasta dish except the name.  We have changed though.  With our new desire to eat clean and avoid foods that glow, Kraft Dinner no longer makes my mouth water.  So this weeks post is a Mac n’ Cheese for the 21st century foodie, courtesy of the Whole Food site.


Everyone will enjoy this creamy, dairy-free version of traditional macaroni and cheese. Fold in finely chopped steamed veggies like broccoli or bell peppers, if you like.


1/2 pound dried spelt elbow macaroni
1 teaspoon extra virgin olive oil
1 1/2 cups cold soy milk
2 tablespoons arrowroot
1/4 cup Parmesan-style rice cheese
4 slices American-style rice cheese
Salt and pepper to taste


Cook macaroni according to package instruction. Drain well and return to pot. Stir in olive oil to prevent sticking. Set aside. Combine soy milk with arrowroot in a medium saucepan, stirring until arrowroot is dissolved. Cook over medium low heat until thickened, about 5 minutes. Remove from heat and stir in the cheeses. This will melt into the soy milk mixture and will appear sticky. Transfer cheese sauce to pot with macaroni and stir well. Season with salt and pepper. Sprinkle paprika over the top and serve.


Per serving: 360 calories (80 from fat), 9g total fat, 3g saturated fat, 17g protein, 57g total carbohydrate (6g dietary fiber, 6g sugar), 15mg cholesterol, 650mg sodium



The Whole Foods Site has unbelievable recipes.  Better yet, download the Whole Foods app and you can search recipes by ingredients.  Have some mushrooms you to cook?  Search by mushrooms.  Awesome.