Wednesday, December 17, 2014

You make a difference!

Todays message really got me thinking. 


Sometimes you may feel a little insufficient, like nothing you do makes any difference but let me tell you, it does. It really does! If your acts of kindness and charity don't seem to be appreciated and are taken for granted just know that someone is watching, your heart! Doing good for someone else helps us just as much, if not more, then it does them. Do good and good will come to you! I challenge you do go out there this busy holiday weekend and spread some joy, spread some kindness, spread some love. Do good, do more, and love one another!

Monday, October 27, 2014

Super Hummus

Super Hummus


I like my hummus spicy and thick so here's how I do it.

Ingredients:

(organic is always best and strongly recommened)
1 can BPA free garbanzo beans(Garden of Eden brand), or better yet to soak your own dried beans
2 tbs or more EVOO. I normally use half evoo and half grape seed oil. Any oil you like will certainty work
1/2 clove garlic or more
1/8 cup or so of tahini. I learned that I don't like too much in mine. Most recipes call for 1/4 cup
1/4-1/2 tsp Himalayan salt
juice of 1 lemon
a few tbs of water 
spices of choice for me are:
tumeric
ancho chili or cayenne pepper
paprika
onion powder
I normally don't measure these. Most of them I would say would be about 1/2 tsp but I do go heavy on the pepper and tumeric. You will just have to keep tasting until it becomes to your liking. 

This is a pretty simple recipe. First you want to pulse the garlic in a food processor to make sure its nice and minced. Then add the chickpeas, tahini and lemon juice and pulse more until mixed. Next add all the spices and mix again. You will now need to do the taste test as well as see how you like the texture. You can add more spices and/or water if needed. I also add powdered garlic sometimes too. 

Here is a picture of my Super Hummus on endive. So delicious!









Monday, October 20, 2014

Rainbow Carrot Salad

Rainbow Carrot Salad


This is my spin off of The Ultimate Reset's Lentil Lime Salad. You can find info on the full program here.

I love this salad because its super refreshing and energizing. It is packed with protein & iron and NO fat!

So here's what ya need:

(as always I recommend going organic)
1 cup cooked lentils
1/2 cup shredded raw carrot, I chose the rainbow ones purely for color
1/4 cup thin sliced basil, lemon basil gives it even more kick. You could also try cilantro(original recipe)or mint
1 1/2 tsp toasted sesame oil
2 tbs fresh lime juice, sometimes I use lemon
1/4 tsp ground cumin
dash of ground garlic
dash of Himalayan salt or Bragg's Liquid Aminos


To cook lentils use a ratio of about 3 cups water to 1 cup dry lentils. You will want to rinse and sort for stones, sand beforehand. Boil the water first and then add lentil and simmer with lid on until cooked but still a bit firm. Do not over cook lentils as they easily become mush. Drain lentils and mix with carrots and basil. Add the dry seasonings next and then the wet. Mix well but carefully not to smash the lentils too much. It is best to let sit in fridge to marinate and chill if you can wait for it. I generally make a few servings at a time and eat some before chilling as well. It is certainly better after its chilled least 2 hours and even better over night!

Please let me know how you like this recipe and if you tried any modifications, good or bad. Thank you for your input and I hope you enjoy this delicious nom!



Beautiful purple basil






Thursday, July 10, 2014

Crazy for protein?



The question every vegetarian/vegan gets tired of answering:
 "Where do you get your protein!?"

I shall tell you where, far healthier sources then all the meat eaters out there. It's not difficult at all to meet your daily requirements. The average vegetarian/vegan gets 70% more protein then is recommended. You body also can only process about 30 grams at a time and excess protein can lead to kidney disease.


So are you ready to find out my favorite protein sources?
Keep reading!


Quinoa and hemp seeds are what are called whole proteins. This means that they contain all nine amino acids. It is so easy to sneak these in just about everything! White quinoa really doesn't have a taste making it an easy substitute for rice or even pasta. You can put it in tacos, burritos or even burgers to cut down on the less then healthy ingredients. Hemp seeds do have some flavor, sort of nutty but I absolutely enjoy them on my peanut butter toast every morning. They contain lots of essential minerals like iron and zinc. Chia and flax seeds are also good choices and pack a punch of omega 3s and fiber. Flax has a bit more omega 3 whereas Chia wins in the fiber department. However flax does take home the prize for having having more cancer fighting lignans. These can be easily thrown into salads. YUM!

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Beans have been proven to lower cholesterol and are high in fiber and antioxidants. Black beans are my ultimate favorite but I haven't found a bean yet that I don't like. Adzuki beans haven't been made too much of a buzz yet but they are high in iron and contain little fat.
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I also LOVE nuts. Nuts are a great snack to have on hand. They don't go bad in a warm car like fruit or carrot sticks. Pecans are walnuts are the healthiest but you really cant go wrong when eating any nut as they all contain healthy fats, folic acid and gut healthy fiber! They do pack a bit of carbohydrates. So if you are carb conscious have a palm size portion rather then a bowlful!

I eat a brazil nut every morning. Per Dr. Oz it contains half your daily value of selenium 

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Then of course there are the imitation meats. You have tempeh, soy and hemp tofu, and seitan. For these I prefer hemp tofu. Keep an eye out for my vegan mac n cheese coming soon. So good, so good! Of course with these, especially soy, I would definitely recommend organic non GMO.

So there ya have it. Those are my protein staples. I also eat lots of broccoli, cauliflower, asparagus which are high on the list for vegetables.




Great resources:
http://nutritionfacts.org
http://www.livestrong.com
http://www.webmd.com


Friday, May 2, 2014

Homemade deodorant

I believe I got this recipe originally from Wellness Mama but its a pretty common concoction on the net. Its a super simple 3 ingredient deodorant. I've been using it for almost a year now but wanted to wait until it got warm again to really state my opinion. I had put my first few batches in an old Tom's Deodorant container but today I found out that it melts really fast on your skin when kept at room temperature above about 75 Fahrenheit. I did learn this the hard way by the way!  So from now on in the warmer months I will be using it out of a different container. Now as far as keeping you dry and odor free it does pretty well, more so with the odor. Even on really hot days I experienced no odor at all....well maybe a little but that was just the yummy coconut scent! You will still sweat however because there is no disease/cancer causing chemicals in it that prevent the sweat from excreting. This I believe is a fair trade!



Simply mix:
6 TBS Coconut oil, melted or at least very soft
1/4 cup corn starch
1/4 cup baking soda

Its very easy to transfer this into the old deodorant container. 

So this will be my summer container. A shallow dish with a lid. 
Please let me know if you have any questions or how you like this recipe. 

Spicy peanut sauce

I just love spicy peanut sauce but it took me a while to complete the perfect recipe for me.
I start with fresh ground organic roasted peanuts to make the butter. I add a bit of Himalayan salt and coconut oil. This to me I think makes a big difference in taste and nutrition. Have you ever looked to see whats in your peanut butter? I cant stand store bought 'butter anymore.

To make the sauce simply combine:

1 cup fresh peanut butter, room temp
1 tsp toasted sesame oil
1/2 tsp Braggs Liquid Aminos note: you can use soy sauce if your not worried about the sodium but if you are using store bought 'butter you might want to cut it back
1/2 cup canned coconut milk
1 tb nutritional yeast
1 tsp cayenne pepper
1/2 tsp ginger powder
1/2 tsp turmeric
1/2 tsp curry powder
1/2 tsp garlic powder or finely chopped fresh if you prefer

Absolutely delish! Please let me know how you like it.









Monday, February 24, 2014

Super Fit Chocolate Pudding with Coco-Carmel Cream

This pudding is so delicious and so healthy but you would have never known it.

Serves 1

Super Fit Chocolate Pudding
1 ripe avocado
1 tsp vanilla
1/4 cup organic cocoa powder
1/4 cup pure maple syrup or *agave nectar 
6 Tbsp Soy milk

Simply blend all together and enjoy!

Coco-Carmel Cream

For the cream:
1 cup canned coconut milk
*powdered coconut nectar
tapioca flour

To make the ever so delicious Coco-Carmel Cream simply add some coconut milk (depending on how much cream you want to make) to a small bowl and whip in some *powered coconut nectar until desired sweetness. Then add a little tapioca flour for thickening. Keep tasting it until you reach what flavor your looking for.

* To powder coconut nectar simply place in coffee grinder on fine setting. This is more important in the making the cream.
*There is a bit of controversy with Agave. I will probably be using up my supply and replace it with pure maple syrup. You could also try honey. 

Monday, February 17, 2014

Vegan Buffalo Cauliflower Wings with Ranch Dipping Sauce

These are absolutely amazing and 100% vegan! Completely healthy for you AND the planet.


Buffalo Cauliflower Wings


Preheat oven 450 degrees
1 head of organic cauliflower, chopped in bite size pieces
1 cup organic unsweetened soy milk
1 cup flour, I used quinoa
2 tsp garlic powder
1 cup buffalo sauce
1 Tbsp EVOO


Directions: Combine the milk, flour and garlic powder in a bowl and mix thoroughly. Coat the cauliflower well with the mix and place in a coated shallow baking dish or tray and bake for about 18 minutes on 450, stir or flip half way through for more even browning.
Combine buffalo sauce and oil in a bowl. When cauliflower is done add to the sauce and lightly toss. You can just add the sauce right to your dish however it burns the bottom of dish. Bake another 5 or so minutes with buffalo sauce.


Ranch Dipping Sauce


1 cup unsweetened hemp milk
3 cloves garlic
1 cup raw cashews
1/3 cup lemon juice
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
I also added various dried herbs like dill..lots of yummy dill, parsley, and oregano.


Directions: In food processer or blender add garlic and pulse until chopped. Then add milk, cashews, lemon juice, garlic and onion powder and blend until smooth. I prefer to add the dill, parsley and oregano after blending. ENJOY!