Wednesday, March 18, 2015

Kale Salad with toasted pecans

**I'm always looking for new kale salad recipes.  I was in Vegas last week and had a delicious kale salad at SW Steakhouse at the Wynn.  They have a great vegan menu there! Anyways, the waiter gave me the ingredient list but not the amounts so i just came home and winged it! It was delicious!! The whole family liked it! I used all organic ingredients.

Ingredients:
1 bunch kale
1 cup toasted pecans (chopped) (I toasted them in a tsp of coconut oil for 10 min at 350 degrees)
half apple

dressing:
olive oil
Nutiva hemp oil
Braggs apple cider vinegar
salt & pepper

Wash the kale and cut out the core.  Then, roll the kale up tight and finely dice.  Finely dice the apple.  You want thin slices...not cubes.  The apple tastes better in the salad when it is fine.  Chop the pecans after they've been toasted.

Take equal parts olive oil, hemp oil, and apple cider vinegar and put in a salad dressing container.  Shake well.  Add salt and pepper to taste.  Taste the dressing before you add it to the salad to make sure it is to your liking.  If you don't have hemp oil, use double the olive oil.  If you have never tried hemp oil, I strongly recommend it for salad dressings.  Buy only organic and I recommend the Nutiva line.

Toss the dressing with the kale and apples and let sit for 30 minutes.  Top with toasted pecans when serving.  Enjoy!



Tuesday, March 17, 2015

Carrot Cake Energy Balls

Serves 9
Prep time 25 minutes plus 30 minutes chill time
Cook time: NONE!

**I get up very early to workout every day and just like a little something to give me energy.  I eat 2 of these and they are great! I don't get fatigued and I'm not having to eat a processed energy bar.  I use a one inch ball scoop so that they are all the same size and it makes it easy! They store great in the refrigerator.  I love to eat raw food whenever I can...they are the perfect healthy snack to give you energy! Enjoy!

Ingredients:

2 medium carrots
12 dates (or 1/2 cup), pitted, chopped
1 cup pecans, toasted (I didn't toast mine due to time and they were fine)
1/4 cup macadamia nuts or walnuts
1 teaspoon real vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger, freshly grated
pinch sea salt
1/3 cup unsweetened coconut flakes

Instructions:
Blend the carrots and the dates together in a food processor for about 2 to 3 minutes, or until evenly combined.

Add the pecans and macadamia nuts and process for another 2 to 3 minutes or until a smooth texture forms. Scrape down the sides of the processor bowl, as needed.

Add the vanilla and all the spices and blend until combined.

Form the balls by rolling the carrot mixture into 18 balls, about 1-inch in diameter each.

Spread the coconut flakes on a plate, and roll the balls in the flakes to coat evenly.

Refrigerate for about 30 minutes before enjoying. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Nutritional analysis per serving (2 balls): calories 154, fat 12 g, saturated fat 2 g, cholesterol 0 mg, fiber 3 g, protein 2 g, carbohydrate 13 g, sodium 38 mg


Wednesday, February 11, 2015

A Must Read Book!

I'm passionate about the quality of food we eat.  If you have not heard of the Food Babe, you are missing out! Her book "The Food Babe Way" released yesterday.  It is a must read!  As important it is for me to eat plant strong, it is equally important that I know what's in my food.  She has great tips and recipes.  I've posted quite a few on my blog.  You can buy it on Amazon or your local bookstore. She is impacting big companies and getting them to use "real ingredients".  I'd also recommend liking her on Facebook!

Friday, February 6, 2015

White Bean Chili

By: The Food Babe Way Book




I always love a good vegetarian chili.  This was delicious! I used all organic veggies and beans and it was very filling.  Adding the diced avocado on the top was a good addition! Enjoy!


Serves 4

Ingredients:
2 Tbsp olive oil
1 medium onion, diced
1 red pepper, diced
1 medium carrot, diced
5 garlic cloves, minced
1 tsp smoked paprika
Dash of cayenne pepper
1/2 tsp cinnamon
1 tsp cumin
1 tsp turmeric
8 large tomatoes, dice, or a 14 to 18 ounce can diced tomatoes
Two 15 ounce cans chickpeas, rinsed and drained
4 cups vegetable broth
Sea salt and freshly ground black pepper
1 medium zucchini, diced
1 diced avocado (optional...I added this on my own and really liked it)

1. Heat the olive oil over medium heat in a large soup pot
2. Add the onion, bell pepper, carrot, and garlic and saute until the vegetables are tender
3. Add the spices and cook for one minute
4. Add the tomatoes, chickpeas, and vegetable broth and bring to a boil. Season with sea salt and
   pepper.
5. Turn down to a simmer and cook for about 20 minutes.  Add a little water if more liquid is needed
6. Add the zucchini and cook for about 20 minutes more.  Serve hot; store leftovers in the refrigerator
    for up to 3 days

**I topped mine with diced avocado and loved it!

Sunday, January 11, 2015

Homemade almond butter and almond milk

from: Curiousnut.com



Almond Butter
The oil I use for the almond butter


mixing up the almond milk
storing the almond milk
Up until now I never thought I'd make almond milk.  It was always too much work!  I didn't want to soak nuts and strain them.  I'm a busy mom with 3 kids and we go through a lot of this milk so I never made it until my husband came across this EASY recipe!  I'm enclosing the milk and butter recipe together because you make it at the same time.  And, it takes about 10 minutes total! Yep...it's that easy! None of the nasty preservatives...just good clean food!  I will say that you MUST have a Vitamix blender or other high quality high speed blender or you could blow up your motor.

Almond butter:
You make this first and then you make the almond milk using the almond butter

4 cups raw almonds (not roasted or salted)
2-4 tbsp of high quality healthy oil.  I use all Nutiva oils and put the picture of the oil I use above.

Put the oil in the blender first to make it blend easier.  I did about 3 tbsp.  Add the 4 cups almonds.  Then turn on high and start using the plunger to really help mix it up.  It is tiring work for your arm!  If it's not creamy enough, add a bit more oil.  You don't have to put any oil in it but we like the consistency better with oil.  Once it is all creamy, transfer to a container that you can tightly seal and keep in the refrigerator. 

I use this nut butter in my smoothies, on celery, and to make my almond milk!

Almond Milk:
There will be some almond butter residue in your blender...that is perfect for your first batch of almond milk!  You need approximately 1 tbsp almond butter to 1 cup water.  I make 4 cups of milk at a time.  

1 cup water
1 tbsp almond butter
vanilla extract and sweetener to taste

I put 4 cups water and 4 tbsp almond butter in the blender.  I add 1 tsp organic vanilla extract and 1 tsp organic raw honey.  **You can add more/less vanilla and choose another sweetener or no sweetener if you like.  I find that just a touch of both makes it delicious and makes the kids like it too!
Blend ingredients together until it is frothy.  Pour in a sealed container.  It will separate so shake before pouring!  

Enjoy these healthy alternatives to store bought products!  It will save you a lot of money!  I buy my almonds in the bulk section of Sprouts for the best deal.  


Thai Spiced Pumpkin Soup

By: Food Babe.com

I am trying to make more soup lately.  I've read where it really helps to fill you up so I've been on the hunt for healthy and easy recipes.  This one fits the bill!  It is delicious!!  Even my kids liked it.  I doubled the recipe so I'd have leftovers.  Don't forget to top it with cilantro and pumpkin seeds...it adds a lot to the soup!  I followed the recipe exactly and used my immersion blender.  Enjoy!!

Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 teaspoons coconut oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 2 cups pumpkin, peeled and small dice (or 1 BPA free-can or container of pumpkin puree)
  • 2 cups vegetable broth, more as needed
  • 2 cups of coconut milk
  • 1 bay leaf
  • ¼ teaspoon dried thyme
  • 2 tablespoons red curry paste
  • ½ teaspoon nutmeg
  • sea salt and pepper, to taste
  • 4 tablespoons pumpkin seeds (pepitos)
  • 4 tablespoons fresh cilantro


Instructions
  1. In a pot, heat coconut oil over medium heat. Add the onions, garlic and pumpkin and cook 4-5 minutes.
  2. Add the stock, coconut milk, bay leaf, thyme and curry paste and cook for 15-20 minutes, adding more stock as needed.
  3. Take off the heat, remove the bay leaf and puree with an immersion blender or regular blender.
  4. Place back on the stove and add the nutmeg and season with salt and pepper as desired. Heat until warmed through.
  5. To serve, place the soup in a bowl and top with the pumpkin seeds and chopped cilantro. Enjoy!

Monday, December 29, 2014

Vegan Grilled Cheese Sandwiches

From: veganyumminess.com  Author: Lindsay Rey

In my quest to make a grilled cheese sandwich to go with my tomato soup, I thought I'd give this recipe a try.  The cheese was very good! It's the consistency of Velveta cheese...just much healthier and tastes better! :) I put it in the refrigerator for an hour to thicken up.  I will say, it is very messy.  I didn't mind.  I dipped it in the tomato soup recipe on my blog and it was fabulous!!  I have a lot of the cheese mixture left over.  I will make macaroni and cheese out of it tomorrow night!


Ingredients:
1 2/3 cups peeled and finely diced potatoes (i used Russets, but yellow work as well)
1/4 cup peeled and diced fresh carrot
1/3 cup peeled and diced onion
2/3 cup water (preferably from pot of cooked veggies above)
1/2 cup raw cashews (pre soaked for a few hours if not using a high speed blender)
1/4 cup coconut milk (lite or full fat)
2 tbsp nutritional yeast flakes
1 tbsp lemon juice
1 tsp salt (or to taste)
1/4 tsp garlic powder
1 loaf vegan french bread, or vegan bread of your choice
Vegan butter (I used Earth balance) or coconut oil for grilling sandwiches.

Instructions:


  1. In a medium saucepan, bring several cups of water to boil.
  2. Place prepared potato, carrot, and onion into the boiling water, and cook until potatoes are fork tender, or about 10 minutes.
  3. While your potatoes, carrot, and onion are cooking, place ⅔ cup water (preferably water from your pot of cooking/cooked vegetables), cashews, coconut milk, yeast flakes, lemon juice, salt, and garlic powder into your blender. Blend on high until everything is creamy smooth.
  4. When potatoes are fork-tender, place potatoes, carrot, and onion into your blender--using a slotted spoon to avoid adding excess water to your cheese.
  5. Blend everything on high until smooth.
  6. You can use this cheese as is (pretty warm) to make your grilled cheese sandwiches, or you can place it in the fridge for a few hours or days to cool and thicken up slightly--which makes a less messy grilled cheese sandwich. If you're like me, you don't mind ooey gooey all-over-the-place cheese, and the hot stuff works just fine.
  7. Slather your cheese sauce on 2 thick slices of bread, slap 'em together, and brush the outsides of your sandwich with either coconut oil (or other heat-safe oil of your choice) or vegan butter. (I use Earth Balance, generally.)
  8. Place your sandwich in a preheated pan or griddle on medium heat. Usually, my sandwiches only need about 30 seconds to 1 minute on each side to be nice and crispy. Check your first sandwiches frequently, as they can burn quickly without warning.