Category Archives: Uncategorized

Big Chewy Cookies

These were inspired by good ole Lenny&Larry. If you are not familiar with Lenny and Larry’s massive vegan protein cookies, well you’re welcome, or I’m sorry, depending on how you fare around giant chewy cookies. For me, I buy them, they are gone. They are dangerous, especially warmed up!  So I decided to make my own version of the chocolate chip variety, if for no other reason then to help my pocketbook! But these area also much less calorie dense, while remaining chewy and delicious!

You need:

1 Can garbanzo beans

Flax 2 tsp

Baking powder 2 tsp

Buckwheat flour 1/4 cup

Agave 1/4 cup

Almond milk 1/3 cup

Vanilla 1 tsp

Chocolate chips 1/3 cup
Throw all ingredients but flour and chocolate chips in a blender or food processor. Then pour into large mixing bowl to incorporate with flour followed by chocolate chips! Spoon onto a baking sheet and press down to make flat. 

Bake at 375 x 15min, and enjoy!

Refreshing Cantaloupe Sorbet 

Ah, I know summer is winding down, but something this delicious and refreshing is always good by me. I’m that person shivering in line for ice cream, so yeah, any weather warrants frozen treats in my book! This vegan sorbet has no added sugars or fats, just nature’s most refreshing invention, fruit+freezing=amazing. Thus making my vitamix the best investment I’ve ever made 🙂

All you need:

1 frozen banana

1/4 frozen cubed cantaloupe 

Splash rice milk

Combine ingredients in a high speed blender or food processor till creamy, adding only enough liquid to move everything along. Then you are done!
I topped mine with ground flax and whole grain cereal, and had it for breakfast 😊

Enjoy!

Cauliflower Herb Mashed Potatoes

Unlike most of the health concious these days, I am not afraid of carbs or potatoes. Our bodies run on carbohydrates and they fuel our brains! However, I am always looking to diversify and healthify what I eat, so I thought I’d try a blend of potatoes and cauliflower for this batch of savory mashed veggies. I’m loving this dish topped with avocado. I know, avocado is in every savory meal I eat, but it’s summer in California, they are delicous!  Plus I don’t cook with a lot of fat, and avocados are healthy fats your body needs!

You need:

1 cauliflower

4 small potatoes (peeled if you prefer)- i love yukon gold for their buttery yellow quality

1/2 tsp salt

1/4 tsp black pepper

1/8 tsp crushed red pepper

2 tbs chopped fresh parsley

4 cloves garlic

Steam cauliflower, potatoes, and garlic until nice and soft.

Combine all in a blender until nice and creamy. Top with fresh parsely and avocado! If you’re feeling really decadent, top with some herbed goat cheese, yum!

Serve as a main dish or side, and enjoy!
   
                        

Beans, Greens, and Cornbread :)

I’ve already shared recipes for beans and cornbread, traditional, and waffle form, will include links below. But now we add in the greens to make a wholesome well rounded vegan southern meal. Vegan soul food! Nourishes and warms ya from the inside out 🙂

For greens:

1 10z bag of organic washed kale, or one head washed and chopped

1/2 onion

4 cloves garlic

1tsp olive oil

black pepper 1/8 tsp

crushed red pepper 1/8 tsp

salt 1/4 tsp

soy sauce 1tsp

coconut vinegar 1 tbs

Sauté onions and garlic in olive oil, then add remaining ingredients, sautéing for about 8-10 minutes on medium until soft, adding water as needed to prevent sticking.

Serve alongside:

Cornbread Waffles

Or

Healthy Vegan Cornbead

And

Crockpot Pinto Beans

Garnish with green onions, plain greek yogurt (instead of sour cream), chopped jalapenos, or hot sauce 🙂

Enjoy, southern style!
   
  

                    

Spicy Asian Peanut Noodle Bowl

Noodle/salad base:
Spiralized Zuccini
Fresh spinach
Chopped cucumber
Sliced red bell pepper

Sautéed toppers:
-fava beans (or edamame or green peas)
-red onions
-orange/yellow bell peppers
-sweet potatoes or kabocha

Tangy spicy dressing:
1/4 jalapeño, chopped (i love spicy)
1tbs natural peanut butter
1tsp vinegar (i used TJs muscat vinegar)
1 dash sesame oil
1dash liquid aminos (or soy sauce)
1 lemon juiced
1 orange juiced
Bled or whisk together well

Eat with chop sticks:) Made my mouth burn most pleasantly. And the creamy peanut with the spicy jalapeños and the tangy citrus is SO good. Garnish with some fresh cilantro.

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Chicken Soup

Tis the season for colds and chicken soup. Ginger gives this recipe a spicy sweet tangy kick.

I used:
-Two 32oz containers organic free range chicken broth (subs for veggie broth for vegan)
-1 large sweet potato chopped
-1/2 onion
-mushrooms, sliced
-1/2 can chick peas
-large handful baby carrots chopped
-3 stalks celery chopped
-4-6 cloves garlic halved
-2tbs grated ginger
-crushed red pepper
-black pepper
-oregano
-1/2 lemon
-sprig cilantro

This was the easy/lazy way, as I was not feeling well, but the “real” way would be to use a whole chicken to make the broth. Mine had no actual chicken in it, thus the chick peas for added protein. So comforting though.

Sauté the onions, garlic and ginger for 3-5 min over medium heat in a large pot/saucepan. Add the broth, then the chopped veggies and spices to taste, and simmer for 20min until desired softness of the veggies. Add chick peas towards the end to heat. Garnish with fresh lemon and cilantro. Enjoy!

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Sweet/Spicy/Creamy Salad Vinaigrette

I’ve been trying to eat more veggies lately. Namely raw organic veggies. Have you noticed how vegetables are like a garnish in a lot of american food? How backwards we are, how unhealthy! The wealth of vitamins, minerals, antioxidants, NUTRIENTS in raw veggies is unparalleled, and there is SO much variety out there! I haven’t gotten too creative yet, but I plan to make some salads using vegetables and ingredients I have never had before, just to give them a try! Exciting stuff. Part of this journey will be making my own healthy salad dressings. I love a simple olive oil and balsamic, but what I don’t love is processed junk in commercial salad dressings. Read the ingredients. Less is more. Ok this recipe uses a trader joe’s vinegar, but the ingredient list is short and sweet. Low in calories as well, but high in flavor! Experiment and make your own dressings!

-2Tbs plain greek yogurt
-1tsp tahini (ground sesame seed paste)
-1tbs Orange Muscat Vinegar (from trader joe’s; you could use any vinegar, but this one has an amazing sweet flavor!)
-1/4 lemon juice
-1/8tsp oregano
-1/8 tsp crushed red pepper flakes (if you like spicy)

Blend all ingredients, pour over an awesome salad.

Pictured is a salad of arugula/kale/spinach topped with beets, sunflower seeds, broccoli, yellow bell pepper, cucumber, and avocado. Drizzle dressing over the top and you could be done right here. Or add a big scoop of Savory Tuna Salad for a hearty meal.

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