Mocha Coconut Chocolate Dipped Macaroons
1 tbsp flour of choice (or protein powder)
1 tbsp cocoa powder
1 tsp instant coffee powder, such as Mt. Hagen (decaf or regular)
1 cup shredded, unsweetened coconut (not low-fat)
1/2 cup plus 2 tbsp milk of choice or canned coconut milk
3 tbsp agave or pure maple syrup
pinch stevia or 1 more tbsp agave or maple syrup
1/4 tsp pure vanilla extract
just over 1/16 tsp salt
melted chocolate chips or healthy chocolate sauce, for dipping
Combine all ingredients except chocolate chips in a tall dish. If using a microwave, heat two minutes. Stir, then microwave one more minute or until firm enough to scoop out into ball shapes. (Or cook on the stovetop until it’s firm enough to scoop out.) Scoop into balls on a cookie tray—I used a melon baller, but a spoon or ice-cream scoop will also work. Cook at 360 F for 14-16 minutes. (You might be able to “bake” the cookies in the microwave, but I have not tried this.) Let cool before removing from tray. Line a plate with wax paper. Dip each cookie in melted chocolate, place on the wax paper, and refrigerate or freeze to set. Makes 12-22 cookies, depending on the size cookie scoop you use.
Healthy chocolate sauce
4 tablespoons (60g) virgin coconut oil
1/2 cup plus 1 tablespoon (52g) cocoa powder. (For a sauce, decrease to 1/4 cup)
1/4 cup agave OR you can use nunaturals vanilla stevia drops (I use 10 vanilla drops, but if you don’t like super-bitter chocolate, triple that amount)
Melt the coconut oil, either in the microwave or on a candle warmer or in a warm oven. Add the vanilla drops (or agave) and stir. Add the cocoa, then add 3 tablespoons water only if you used vanilla drops. Stir until it becomes the desired consistency.
Recipe courtesy of chocolatecoveredkatie.com
Sunday 29 December 2013
A list of some major companies that test on animals...
The secret of success is in your daily routine...
Tuesday 17 December 2013
Buddha Wisdom - Make your today count!
Grow these plants to help save bees!
Herbal tea guide...
Monday 9 December 2013
Delectable Vegan Christmas Cake Recipe!
"You can use all organic ingredients, but you don’t have to. This makes a lovely moist, boozy and fruity cake. We eat it plain but you can buy vegan marzipan and icing to decorate it if you like. I like to get everything measured and ready before I start, so that the making of the cake goes smoothly."
INGREDIENTS
350 gr wholegrain spelt flour
175gr vegan marg
175gr light muscovado sugar
1 tsp mixed spice
150gr sultanas
200gr raisins
150gr dates
50 gr flaked almonds
1 tblsp treacle
100gr glacé cherries, halved
grated zest of an orange
2 tblsps ground almonds
120ml soya milk
2 tblsps red wine vinegar
¾ tsp of bread soda (bicarbonate of soda)
6 tblsps (90ml) brandy
• Preheat oven to 150˚C
• Grease an 8” cake tin and line with a double layer of greased greaseproof
• Sieve the flour and spice
• Rub in the marg until the mix is like breadcrumbs
• Stir in the flaked almonds and treacle
• Add the sugar, dried fruit, cherries, orange zest and ground almonds and mix
• Warm half the soya milk in a small pot and add the vinegar
• Dissolve the bread soda in the rest of the soya milk, then add
this to the milk and vinegar mix
• Stir this into flour and fruit mix until well combined
• Spoon mix into greased tin and smooth the top
• Bake for 2 hours, until a skewer/cocktail stick comes out clean
• Leave cake in tin to cool, then turn out and peel off greaseproof
• Prick cake with a cocktail stick and feed with a third of the brandy
• Wrap cake in greaseproof and store in a tin
• Feed with the rest of the brandy at weekly intervals
• Will keep for 4 weeks
Thank you to thehungryvegan.blogspot.com.au for this wonderful recipe
INGREDIENTS
350 gr wholegrain spelt flour
175gr vegan marg
175gr light muscovado sugar
1 tsp mixed spice
150gr sultanas
200gr raisins
150gr dates
50 gr flaked almonds
1 tblsp treacle
100gr glacé cherries, halved
grated zest of an orange
2 tblsps ground almonds
120ml soya milk
2 tblsps red wine vinegar
¾ tsp of bread soda (bicarbonate of soda)
6 tblsps (90ml) brandy
• Preheat oven to 150˚C
• Grease an 8” cake tin and line with a double layer of greased greaseproof
• Sieve the flour and spice
• Rub in the marg until the mix is like breadcrumbs
• Stir in the flaked almonds and treacle
• Add the sugar, dried fruit, cherries, orange zest and ground almonds and mix
• Warm half the soya milk in a small pot and add the vinegar
• Dissolve the bread soda in the rest of the soya milk, then add
this to the milk and vinegar mix
• Stir this into flour and fruit mix until well combined
• Spoon mix into greased tin and smooth the top
• Bake for 2 hours, until a skewer/cocktail stick comes out clean
• Leave cake in tin to cool, then turn out and peel off greaseproof
• Prick cake with a cocktail stick and feed with a third of the brandy
• Wrap cake in greaseproof and store in a tin
• Feed with the rest of the brandy at weekly intervals
• Will keep for 4 weeks
Thank you to thehungryvegan.blogspot.com.au for this wonderful recipe
Getting rid of weeds from your garden, naturally and inexpensively...
Rainbows and stars...
"When it rains, look for rainbows. When it's dark, look for stars." - No matter what the situation, there is always something positive and beautiful in our lives worth appreciating.
Sunday 1 December 2013
Monday 25 November 2013
Essential oils that can help you deal with stress...
Seven Inspirational Quotes
Sunday 17 November 2013
Did you know Chia Seeds are rich in Omega-3 Oil?
Natural Remedies for Stress, Anxiety and Insomnia...
Monday 11 November 2013
Super-Delicious Vegan Spring Rolls Recipe!
Vegan Spring Rolls
(For 4 people) – Preparation Time 50′
15 Sheets Rice Paper for spring rolls
4.5 oz. White cabbage (about 1/4 of cabbage)
1 medium sized Carrot
1 small Onion (1/2 if large)
3.5 oz. White Mushrooms (or Portobello)
4.5 oz. Soy Sprouts
1.5 to 2 oz. Dehydrated Granulated Textured Soy
A few leaves of Lettuce and Mint
Soy Sauce
Sunflower oil for frying
Filling
Let textured soy hydrate in the equivalent of 1 to 2 times its volume of boiling water with 3 tbsp. of soy sauce for about 10 to 15′.
Wash and cut the mushrooms lengthwise into quarters, chop the cabbage quite small, the same for the onion.
Peel and grate the carrot.
In a large frying pan over high heat and without oil, let the mushrooms reduce for about 5′ (they must reduce at least by one half).
Then add some oil and let the onion sweat for 1 or 2′. Mix.
Add the prepared textured soy and leave for 1’ more. Mix.
Finally add the cabbage, carrot and soy sprouts, lower heat and let soften for 5’ more while stirring occasionally.
Add salt to taste then remove from heat and keep aside.
Shaping
On your worktop, place a recipient (like a frying pan for example) filled with some warm water (1.2 to 1.5 inches high). Spread out a clean and dry dishcloth nearby (one that doesn’t leave lint).
Keep an absorbent paper towel and the filling at hand.
Put 3 or 4 rice papers into the water and wait a few moments for them to soften (they should become as flexible as a piece of cloth).
Then place a rice paper on the dishcloth, dab it with a paper towel to dry.
Arrange the equivalent of a full tbsp. of filling on the rice paper (adjust if necessary depending on the size of the discs), at the edge which is the closest to you.
Compact slightly with your fingers (the idea is to avoid air inside which could cause the spring roll to break when cooking) then begin to roll. Once the filling is covered, fold the sides of the rice paper toward the middle then close the roll like a “wallet” (see photos).
Repeat until you have shaped all the rolls.
Cooking
Fill the saucepan with 1.2 to 1.5 inches of sunflower oil. Heat.
Wait until the oil is hot (do not put the rolls in too early because they would absorb a lot of fat).
Using tongs, place the spring rolls into the oil (in groups of 3 or 4). Remove when they are golden brown. Then place on paper towel to remove excess oil and serve!
recipe courtesy of My-vegetarianrecipes.com
(For 4 people) – Preparation Time 50′
15 Sheets Rice Paper for spring rolls
4.5 oz. White cabbage (about 1/4 of cabbage)
1 medium sized Carrot
1 small Onion (1/2 if large)
3.5 oz. White Mushrooms (or Portobello)
4.5 oz. Soy Sprouts
1.5 to 2 oz. Dehydrated Granulated Textured Soy
A few leaves of Lettuce and Mint
Soy Sauce
Sunflower oil for frying
Filling
Let textured soy hydrate in the equivalent of 1 to 2 times its volume of boiling water with 3 tbsp. of soy sauce for about 10 to 15′.
Wash and cut the mushrooms lengthwise into quarters, chop the cabbage quite small, the same for the onion.
Peel and grate the carrot.
In a large frying pan over high heat and without oil, let the mushrooms reduce for about 5′ (they must reduce at least by one half).
Then add some oil and let the onion sweat for 1 or 2′. Mix.
Add the prepared textured soy and leave for 1’ more. Mix.
Finally add the cabbage, carrot and soy sprouts, lower heat and let soften for 5’ more while stirring occasionally.
Add salt to taste then remove from heat and keep aside.
Shaping
On your worktop, place a recipient (like a frying pan for example) filled with some warm water (1.2 to 1.5 inches high). Spread out a clean and dry dishcloth nearby (one that doesn’t leave lint).
Keep an absorbent paper towel and the filling at hand.
Put 3 or 4 rice papers into the water and wait a few moments for them to soften (they should become as flexible as a piece of cloth).
Then place a rice paper on the dishcloth, dab it with a paper towel to dry.
Arrange the equivalent of a full tbsp. of filling on the rice paper (adjust if necessary depending on the size of the discs), at the edge which is the closest to you.
Compact slightly with your fingers (the idea is to avoid air inside which could cause the spring roll to break when cooking) then begin to roll. Once the filling is covered, fold the sides of the rice paper toward the middle then close the roll like a “wallet” (see photos).
Repeat until you have shaped all the rolls.
Cooking
Fill the saucepan with 1.2 to 1.5 inches of sunflower oil. Heat.
Wait until the oil is hot (do not put the rolls in too early because they would absorb a lot of fat).
Using tongs, place the spring rolls into the oil (in groups of 3 or 4). Remove when they are golden brown. Then place on paper towel to remove excess oil and serve!
recipe courtesy of My-vegetarianrecipes.com
Monday 4 November 2013
Delicious and healthy Italian Vegetable Casserole Recipe (vegan)
Ingredients:
2 medium eggplants
2 medium zucchini, sliced thinly* (If you don't like zucchini or allergic like I am, substitute with thin, lightly fried or baked potato slices)
28 ounces of prepared pasta sauce
1 15-ounce can great northern beans, rinsed and drained (or substitute with same amount of canned lentils - drain fluid before adding, or finely chopped pumpkin or sliced onion or largely chopped brocolli)
1 teaspoon basil
½ teaspoon oregano
1/8 teaspoon cayenne pepper
½ teaspoon salt (or to taste)
1 cup spinach, firmly packed
Chopped parsley, garnish
Directions:
Preheat the oven to 450˚F and line a baking sheet with parchment paper.
Rinse and peel the eggplants and zucchini to allow for easier cutting and serving later! Slice the eggplants into ¼ – inch thick slices, and slice the zucchini into thin coins.
Arrange the slices in a single layer on the prepared baking sheet, and bake until the slices are shriveled, but not brown or crispy.
While the eggplant is cooking rinse the spinach and remove the stems from the leaves.
Combine the beans, basil, oregano, cayenne pepper, salt, and spinach in a food processor and blend until smooth.
Reduce the heat of the oven to 425˚ F (after the eggplant is done cooking and has been removed).
Spray a medium-sized casserole dish (11 x 7 inch, or a quiche dish) with nonstick spray and spread a thin layer of pasta sauce in the pan.
Arrange a layer of eggplant slices over the sauce, and then spread a layer of the bean filling over the eggplant. Position a layer of zucchini slices over the bean filling. Drizzle lightly with pasta sauce.
Repeat step 8 until all of the vegetables and bean filling have been arranged in the pan. Top the entire casserole with another layer of pasta sauce, spreading to cover the eggplant completely.
Bake the casserole uncovered for 30 minutes, or until the vegetables have cooked all the way through and the sauce has thickened.
Garnish with fresh chopped parsley and enjoy!
recipe courtesy of arentedkitchen.wordpress.com
2 medium eggplants
2 medium zucchini, sliced thinly* (If you don't like zucchini or allergic like I am, substitute with thin, lightly fried or baked potato slices)
28 ounces of prepared pasta sauce
1 15-ounce can great northern beans, rinsed and drained (or substitute with same amount of canned lentils - drain fluid before adding, or finely chopped pumpkin or sliced onion or largely chopped brocolli)
1 teaspoon basil
½ teaspoon oregano
1/8 teaspoon cayenne pepper
½ teaspoon salt (or to taste)
1 cup spinach, firmly packed
Chopped parsley, garnish
Directions:
Preheat the oven to 450˚F and line a baking sheet with parchment paper.
Rinse and peel the eggplants and zucchini to allow for easier cutting and serving later! Slice the eggplants into ¼ – inch thick slices, and slice the zucchini into thin coins.
Arrange the slices in a single layer on the prepared baking sheet, and bake until the slices are shriveled, but not brown or crispy.
While the eggplant is cooking rinse the spinach and remove the stems from the leaves.
Combine the beans, basil, oregano, cayenne pepper, salt, and spinach in a food processor and blend until smooth.
Reduce the heat of the oven to 425˚ F (after the eggplant is done cooking and has been removed).
Spray a medium-sized casserole dish (11 x 7 inch, or a quiche dish) with nonstick spray and spread a thin layer of pasta sauce in the pan.
Arrange a layer of eggplant slices over the sauce, and then spread a layer of the bean filling over the eggplant. Position a layer of zucchini slices over the bean filling. Drizzle lightly with pasta sauce.
Repeat step 8 until all of the vegetables and bean filling have been arranged in the pan. Top the entire casserole with another layer of pasta sauce, spreading to cover the eggplant completely.
Bake the casserole uncovered for 30 minutes, or until the vegetables have cooked all the way through and the sauce has thickened.
Garnish with fresh chopped parsley and enjoy!
recipe courtesy of arentedkitchen.wordpress.com
Monday 28 October 2013
Easy Stuffed Vegan Portabella Pizza in a Cashew Basil Cheese Sauce
Ingredients:
8 Portabella mushrooms
2 cups pizza sauce
Vegan Cashew Basil Cheese Sauce (see recipe below)
1/3 cup of each: red, green, orange pepper, diced
1/3 cup sweet onion, diced
2-3 large basil leaves, finely diced
1 tsp red pepper flakes
Directions:
Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce (see recipe below). Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately.
Vegan Cashew Basil Cheese Sauce Ingredients:
1 cup raw cashews
1/3-1/2 tsp Himalayan sea salt, to taste
1/2 tsp cold-pressed sunflower oil
1 fresh basil leaf
1 small clove garlic
1.5 tbsp nutritional yeast
1 tbsp fresh lemon juice
Directions:
Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!
The easy stuffed portabella pizza in a cashew basil “cheese” sauce is vegan, gluten-free and will yield three to four portions. Let’s not forget you can make them in less than thirty minutes, so you can have a fabulous meal for very little work. To complete this meal serve alongside a tomato or big green salad topped with your favourite vinaigrette.
Recipe courtesy of www.miratelinc.com
8 Portabella mushrooms
2 cups pizza sauce
Vegan Cashew Basil Cheese Sauce (see recipe below)
1/3 cup of each: red, green, orange pepper, diced
1/3 cup sweet onion, diced
2-3 large basil leaves, finely diced
1 tsp red pepper flakes
Directions:
Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce (see recipe below). Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately.
Vegan Cashew Basil Cheese Sauce Ingredients:
1 cup raw cashews
1/3-1/2 tsp Himalayan sea salt, to taste
1/2 tsp cold-pressed sunflower oil
1 fresh basil leaf
1 small clove garlic
1.5 tbsp nutritional yeast
1 tbsp fresh lemon juice
Directions:
Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!
The easy stuffed portabella pizza in a cashew basil “cheese” sauce is vegan, gluten-free and will yield three to four portions. Let’s not forget you can make them in less than thirty minutes, so you can have a fabulous meal for very little work. To complete this meal serve alongside a tomato or big green salad topped with your favourite vinaigrette.
Recipe courtesy of www.miratelinc.com
Monday 21 October 2013
Love Wisdom...
Monday 14 October 2013
Beautiful apache blessing!
Sunday 6 October 2013
Learn to love unconditionally...
"Learn to love without condition. Talk without bad intention. Give within any reason. And most of all, care for beings without any expectation."
8 Great Sources of Plant-Based Protein
Most foods, including bananas, have a great deal of protein, however these plant foods in particular, are extremely high in protein. And if you didn't already know, the idea of combining proteins for vegans and vegetarians to ingest "complete protein" has been revealed to be completely invalid. This idea of "complete protein" was based on a rat experiment in the 1920's, and humans do not require the same number of amino acids as rats, for healthy bodily functioning. Forget about "combining foods for complete protein" and eat a varied (preferably organic) diet of plant foods, and you are likely to be as strong as an ox, and remember an ox IS a vegan! :)
Fabulous vegan "scrambled eggs" recipe!
This delicious vegan "Scrambled Egg" recipe serves 4 - Use soft tofu or crumble firm tofu for the correct consistency.
The flavour should be savoury, and just a bit salty, but not overly so. Garlic, some cumin, a little thyme – that is the base. From there you can do countless variations.
Spice blend:
2 teaspoons ground cumin
1 teaspoon dried thyme, crushed with your fingers
1/2 teaspoon ground turmeric
1 teaspoon salt (Himalayan pink salt is best)
3 tablespoons water
2 tablespoons olive oil
3 cloves garlic, minced (or more, to taste)
1 pound soft tofu (or crumbled firm tofu) drained
1/4 cup nutritional yeast (or 1 vegan stock cube crumbled)
Fresh black pepper to taste
First stir the spice blend together in a small cup. Add water and mix. Set aside.
Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic in olive oil for about a minute. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.
Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.
You can include these additions to your scramble by themselves or in combination with one another.
Broccoli – Cut about one cup into small florettes, thinly slice the stems. Add along with the tofu.
Onion – Finely chop one small onion. Add along with the garlic, and cook for about 5 minutes, until translucent. Proceed with recipe.
Red Peppers – Remove stem and seed, finely chop one red pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe.
Mushrooms – Thinly slice about a cup of mushrooms. Add along with the tofu.
Olives – Chop about 1/3 a cup of sliced olives. Add towards the end of cooking, after mixing in the nutritional yeast.
Spinach – Add about 1 cup of chopped spinach towards the end of cooking, after mixing in the nutritional yeast. Cook until completely wilted.
Carrots – Grate half of an average sized carrot into the scramble towards the end of cooking. This is a great way to add color to the scramble.
Avocado – I almost always have avocado with my scramble. Just peel and slice it and serve on top.
Some other ideas for this recipe:
Serve in a squash bowl: Serve in half a baked squash (acorn or carnival would work perfectly.) Caramelized onions would be nice, too.
Breakfast burritos: Wrap up with potatoes, fresh salsa and guacamole.
Add to mac and cheese: Use up leftover scramble (or make some scramble just for the occasion!) by adding it to your favorite vegan mac and cheese recipe.
Lettuce wraps: Tuck scramble into lettuce, serve with fresh tomatoes and drizzle with vinaigrette
Make a sandwich: Not the most ingenious idea, but one of my favorites! A scramble sandwich with avocado, red onion and sprouts.
Make a knish: Make potato knishes and add a layer of scramble
Stuff peppers: Mix with a can of black beans and some salsa. Stuff into red peppers, bake and top with a little vegan cheese at the end.
Crepe filling: Serve in a crepe, with a vegan hollandaise sauce.
Thank you to www.theppk.com for this recipe. Photo courtesy of kblog.lunchboxbunch.com
The flavour should be savoury, and just a bit salty, but not overly so. Garlic, some cumin, a little thyme – that is the base. From there you can do countless variations.
Spice blend:
2 teaspoons ground cumin
1 teaspoon dried thyme, crushed with your fingers
1/2 teaspoon ground turmeric
1 teaspoon salt (Himalayan pink salt is best)
3 tablespoons water
2 tablespoons olive oil
3 cloves garlic, minced (or more, to taste)
1 pound soft tofu (or crumbled firm tofu) drained
1/4 cup nutritional yeast (or 1 vegan stock cube crumbled)
Fresh black pepper to taste
First stir the spice blend together in a small cup. Add water and mix. Set aside.
Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic in olive oil for about a minute. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.
Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.
You can include these additions to your scramble by themselves or in combination with one another.
Broccoli – Cut about one cup into small florettes, thinly slice the stems. Add along with the tofu.
Onion – Finely chop one small onion. Add along with the garlic, and cook for about 5 minutes, until translucent. Proceed with recipe.
Red Peppers – Remove stem and seed, finely chop one red pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe.
Mushrooms – Thinly slice about a cup of mushrooms. Add along with the tofu.
Olives – Chop about 1/3 a cup of sliced olives. Add towards the end of cooking, after mixing in the nutritional yeast.
Spinach – Add about 1 cup of chopped spinach towards the end of cooking, after mixing in the nutritional yeast. Cook until completely wilted.
Carrots – Grate half of an average sized carrot into the scramble towards the end of cooking. This is a great way to add color to the scramble.
Avocado – I almost always have avocado with my scramble. Just peel and slice it and serve on top.
Some other ideas for this recipe:
Serve in a squash bowl: Serve in half a baked squash (acorn or carnival would work perfectly.) Caramelized onions would be nice, too.
Breakfast burritos: Wrap up with potatoes, fresh salsa and guacamole.
Add to mac and cheese: Use up leftover scramble (or make some scramble just for the occasion!) by adding it to your favorite vegan mac and cheese recipe.
Lettuce wraps: Tuck scramble into lettuce, serve with fresh tomatoes and drizzle with vinaigrette
Make a sandwich: Not the most ingenious idea, but one of my favorites! A scramble sandwich with avocado, red onion and sprouts.
Make a knish: Make potato knishes and add a layer of scramble
Stuff peppers: Mix with a can of black beans and some salsa. Stuff into red peppers, bake and top with a little vegan cheese at the end.
Crepe filling: Serve in a crepe, with a vegan hollandaise sauce.
Thank you to www.theppk.com for this recipe. Photo courtesy of kblog.lunchboxbunch.com
Sunday 29 September 2013
Metobolism Boosting Foods
Sunday 22 September 2013
Love your decisions...
Monday 16 September 2013
Tuesday 10 September 2013
The Truth about Food Additives!
If you don't read food labels, this is certain to change your buying and eating habits! How many food additives have accumulated in your system and what harm are they doing to your health?! Click here to find out more -
https://www.choice.com.au/food-and-drink/food-warnings-and-safety/food-additives/articles/food-additives-you-should-avoid
Click on image to enlarge -
https://www.choice.com.au/food-and-drink/food-warnings-and-safety/food-additives/articles/food-additives-you-should-avoid
Click on image to enlarge -
In a nutshell -Find out about nuts - Protein, Calories, Fats...
Hints for managing a stressed dog
Monday 2 September 2013
Raw Almond Butter Chocolate Pie Recipe
You will need pie/tart tins that create wonderful bases like this deep dish!
Pre-soak 1 cup of dates in room temperature until soft
Base
1 cup of walnuts whole
1/4 cup of almond whole
1/2 cup of soaked dates
1/2 cup of coconut dried and shredded
4 tbsp of cacao powder
3 tbsp melted cacao butter
Crush the nuts in the blender and then add the coconut and dates then the cacao butter and cacao powder and process into a lumpy dough. Just enough to mix it usually is enough as you don't want a paste. Press into four small pie tins and pop in the fridge to chill.
Almond Butter Filling
1 cup of raw almonds
3 tbsp good quality olive oil
1 pinch of sea salt
1/4 cup of the soaked dates
4 tbsp of melted cacao butter
Blend on high speed until your nut butter forms and then scoop evenly into your pies then place back in to the fridge to chill.
Raw Chocolate topper
1/4 cup of cacao powder
1/4 cup of the soaked dates
1/3 cup of melted cacao butter
sweetener of your choice - either 3 tbsp of Raw honey, agave, maple or sweeten with stevia
Blend on high then scoop over the top of each pie. Chill in the fridge over night or for 6 to 8 hours to set the base ( best when chilled in the freezer and then removed 30 mins prior to eating)
Thank you to rawlifestyleco.blogspot.ca for this recipe.
Beginner Walking Workout
Sunday 25 August 2013
Amazing Health Benefits of Aloe Vera
Aloe Vera has an impressive list of curative properties. Listed below is a selection of ways aloe vera works to assist the body's ability to heal.
• Halts growth of cancer tumors.
• Lowers high cholesterol.
• Repairs “sludge blood” and reverses “sticky blood”.
• Boosts blood oxygenation.
• Eases inflammation and soothes arthritis pain.
• Protects the body from oxidative stress.
• Helps prevent kidney stones and protects the body from oxalates in coffee and tea.
• Alkalizes the body, helping to balance overly acidic dietary habits.
• Cures ulcers, IBS, Crohn’s disease and other digestive disorders.
• Reduces high blood pressure by treating the cause, not just the symptoms.
• Nourishes the body with minerals, vitamins, enzymes and glyconutrients.
• Accelerates healing from physical burns and radiation burns (this is one of its most famous “miraculous” uses).
• Replaces dozens of first aid products, makes bandages and antibacterial sprays obsolete.
• Halts colon cancer, heals the intestines and lubricates the digestive tract.
• Ends constipation.
• Stabilizes blood sugar and reduces triglycerides in diabetics.
• Prevents and treats candida infections.
• Protects the kidneys from disease.
• Functions as nature’s own “sports drink” for electrolyte balance, making common sports drinks obsolete. [Yes!]
• Boosts cardiovascular performance and physical endurance.
• Speeds recovery from injury or physical exertion.
• Hydrates the skin, accelerates skin repair.
The above list was provided by www.herb-info.com and Mike Adams “The Health Ranger” who calls Aloe Vera “the most impressive medicinal herb that nature has ever created.”
• Halts growth of cancer tumors.
• Lowers high cholesterol.
• Repairs “sludge blood” and reverses “sticky blood”.
• Boosts blood oxygenation.
• Eases inflammation and soothes arthritis pain.
• Protects the body from oxidative stress.
• Helps prevent kidney stones and protects the body from oxalates in coffee and tea.
• Alkalizes the body, helping to balance overly acidic dietary habits.
• Cures ulcers, IBS, Crohn’s disease and other digestive disorders.
• Reduces high blood pressure by treating the cause, not just the symptoms.
• Nourishes the body with minerals, vitamins, enzymes and glyconutrients.
• Accelerates healing from physical burns and radiation burns (this is one of its most famous “miraculous” uses).
• Replaces dozens of first aid products, makes bandages and antibacterial sprays obsolete.
• Halts colon cancer, heals the intestines and lubricates the digestive tract.
• Ends constipation.
• Stabilizes blood sugar and reduces triglycerides in diabetics.
• Prevents and treats candida infections.
• Protects the kidneys from disease.
• Functions as nature’s own “sports drink” for electrolyte balance, making common sports drinks obsolete. [Yes!]
• Boosts cardiovascular performance and physical endurance.
• Speeds recovery from injury or physical exertion.
• Hydrates the skin, accelerates skin repair.
The above list was provided by www.herb-info.com and Mike Adams “The Health Ranger” who calls Aloe Vera “the most impressive medicinal herb that nature has ever created.”
Scrumptious Raw Vegan Carob, Almond and Coconut Brownies Recipe!
Dairy-free, Oil-free, Gluten-free, healthy and absolutely delicious!
Brownies
1 cup of raw almonds
1/2 cup of dates
1/2 cup of raisins
2 tablespoons of goji berries (optional)
1 tablespoon of shredded coconut
Glaze
1/2 cup of carob powder
1/4 cup of coconut oil
1/4 cup of agave nectar
Place the almonds, dates, raisins, goji berries and shredded coconut in a food processor and pulse until you get a nice fine texture. Place the mixture in a pan (I like to use a Pyrex glass baking dish) and work it with a fork into a dense consistency. Put in the freezer for an hour or two.
Once your brownies have hardened a bit in the freezer, time for the glaze. Mix the carob powder, coconut oil and agave nectar until you achieve a nice creamy consistency. Pour on the brownies evenly and place back in the freezer for another hour.
Enjoy!
- See more at: http://theglobalgirl.com/recipe-raw-vegan-glazed-carob-almonds-coconut-brownies/#sthash.TmuesR7H.dpuf
Thank you to http://theglobalgirl.com for this recipe.
Brownies
1 cup of raw almonds
1/2 cup of dates
1/2 cup of raisins
2 tablespoons of goji berries (optional)
1 tablespoon of shredded coconut
Glaze
1/2 cup of carob powder
1/4 cup of coconut oil
1/4 cup of agave nectar
Place the almonds, dates, raisins, goji berries and shredded coconut in a food processor and pulse until you get a nice fine texture. Place the mixture in a pan (I like to use a Pyrex glass baking dish) and work it with a fork into a dense consistency. Put in the freezer for an hour or two.
Once your brownies have hardened a bit in the freezer, time for the glaze. Mix the carob powder, coconut oil and agave nectar until you achieve a nice creamy consistency. Pour on the brownies evenly and place back in the freezer for another hour.
Enjoy!
- See more at: http://theglobalgirl.com/recipe-raw-vegan-glazed-carob-almonds-coconut-brownies/#sthash.TmuesR7H.dpuf
Thank you to http://theglobalgirl.com for this recipe.
Sunday 18 August 2013
Show or tell?
Wednesday 14 August 2013
The Wisdom of Now and Henry David Thoreau
Are your children snuggling with TOXINS?!
Sunday 4 August 2013
Pesto and Avocado Mini Tart Recipe
Pesto and avocado fresh mini tarts
Author: TalesofaKitchen
Prep time: 15 mins
Total time: 15 mins
Serves: 6
Ingredients
⅔ cups almonds
4 TBSP sesame seeds
4 TBSP flax seeds, ground
4 TBSP sunflower seeds, crushed
1 small garlic clove, grated
4 TBSP extra virgin olive oil (I used cold pressed)
2 TBSP freshly squeezed lemon juice
pinch sea salt
freshly ground black pepper, to taste
-
3 cups tightly packed fresh basil
1 handful almonds
1 small handful sunflower seeds
1 medium garlic clove, grated
sea salt, to taste
freshly ground black pepper, to taste
4-5 TBSP extra virgin olive oil
2-3 TBSP lemon juice
1 avocado
extra lemon juice, if needed
Totally scrumptious, healthy, and vegan!
Instructions
Add the first set of ingredients to a blender and process until completely mixed.
Brush your mini tart shapes with a bit of olive oil.
Divide the base mixture in 2 and then each in 3 equal parts. This will give you 6 equal parts. Press each into a tart shape. Place in fridge.
Add all ingredients for the pesto in a food processor and wiz until it gets an oozy consistency.
Mix 6-7 tablespoons of pesto with 1 avocado. Season more if needed (lemon juice, sea salt, black pepper).
Scoop the pesto-avocado mixture into the tart shapes and return to fridge.
Serve cold.
Notes
The pesto recipe will yield more pesto than required for the mini tarts. Which means you can plan some pesto pasta for dinner as well!
Thank you to http://talesofakitchen.com for sharing this wonderful recipe!
Author: TalesofaKitchen
Prep time: 15 mins
Total time: 15 mins
Serves: 6
Ingredients
⅔ cups almonds
4 TBSP sesame seeds
4 TBSP flax seeds, ground
4 TBSP sunflower seeds, crushed
1 small garlic clove, grated
4 TBSP extra virgin olive oil (I used cold pressed)
2 TBSP freshly squeezed lemon juice
pinch sea salt
freshly ground black pepper, to taste
-
3 cups tightly packed fresh basil
1 handful almonds
1 small handful sunflower seeds
1 medium garlic clove, grated
sea salt, to taste
freshly ground black pepper, to taste
4-5 TBSP extra virgin olive oil
2-3 TBSP lemon juice
1 avocado
extra lemon juice, if needed
Totally scrumptious, healthy, and vegan!
Instructions
Add the first set of ingredients to a blender and process until completely mixed.
Brush your mini tart shapes with a bit of olive oil.
Divide the base mixture in 2 and then each in 3 equal parts. This will give you 6 equal parts. Press each into a tart shape. Place in fridge.
Add all ingredients for the pesto in a food processor and wiz until it gets an oozy consistency.
Mix 6-7 tablespoons of pesto with 1 avocado. Season more if needed (lemon juice, sea salt, black pepper).
Scoop the pesto-avocado mixture into the tart shapes and return to fridge.
Serve cold.
Notes
The pesto recipe will yield more pesto than required for the mini tarts. Which means you can plan some pesto pasta for dinner as well!
Thank you to http://talesofakitchen.com for sharing this wonderful recipe!
Kale and its amazing health benefits...
Monday 29 July 2013
Zucchini Noodle Soup - Healthy AND delicious!
Top Non-Animals Sources of Protein
Sunday 21 July 2013
Become what inspires you!
10 Reasons Why Its Important to Drink Water!
Sunday 14 July 2013
Live a life you are proud of!
Wednesday 3 July 2013
The Health Benefits of Green Tea...
Your attitude helps...
"For each situation I encounter today, I choose only to see its positive side!"
Monday 24 June 2013
Go Natural! Recipes for Green Cleaning!
Southern Style (vegan) Banana Pudding! Yum!
1/4 Cup Corn Starch
1/4 Cup Coconut Palm Sugar
1 tsp. natural sweetner eg. Stevia, Agave, or Honey
3 Cups of Organic Soy or Nut Milk
1 Ripe Banana mashed and 2 more sliced for topping
2 tsp. Pure Vanilla Extract or contents of half a vanilla pod
10 Vanilla Cookies, or small biscuits of your choice.
Mix cornstarch, natural sweetner, and sugar in a saucepan. Stir in Soy or Nut Milk and begin to heat on medium low. Cook, stirring constantly until the mixture thickens and just starts to boil. Add in the mashed banana and cook, stirring another minute. Remove the pan from the heart and stir in the Vanilla Extract.
Pour the mixture over additional sliced bananas and cookies in small bowls or 1 large bowl.
Refrigerate, then serve.
Thank you to www.canned-time.com for this recipe.
1/4 Cup Coconut Palm Sugar
1 tsp. natural sweetner eg. Stevia, Agave, or Honey
3 Cups of Organic Soy or Nut Milk
1 Ripe Banana mashed and 2 more sliced for topping
2 tsp. Pure Vanilla Extract or contents of half a vanilla pod
10 Vanilla Cookies, or small biscuits of your choice.
Mix cornstarch, natural sweetner, and sugar in a saucepan. Stir in Soy or Nut Milk and begin to heat on medium low. Cook, stirring constantly until the mixture thickens and just starts to boil. Add in the mashed banana and cook, stirring another minute. Remove the pan from the heart and stir in the Vanilla Extract.
Pour the mixture over additional sliced bananas and cookies in small bowls or 1 large bowl.
Refrigerate, then serve.
Thank you to www.canned-time.com for this recipe.
Tasty Flax Sesame Seed Bread (vegan) recipe
5 Ingredient Flax Sesame Bread #vegan Note: Sub 1/2 flour with Kamut. Add 1tbsp sunflower seeds, 1 tbsp fennel seed, 1tbsp dried orange peel, 1tbsp pumpkin seeds + extas for topping. (DON'T use nonstick pan)
Ingredients:
3 cups of whole wheat flour
1 tsp baking powder
1 tbsp sugar
3 tbsp whole flax seeds
3 tbsp sesame seeds
2 cups of club soda
Combine all the dry ingredients and combine well. Make sure the baking-powder mixes with everything else well. Now pour 2 cups of cub soda. Measure carefully, trying not to let it froth up. It’ll froth up the moment you add it to the flour mixture. Combine everything well.
Fold the dough into a greased loaf pan. sprinkle some more flax seeds and sesame seeds on top. Bake at 200 degree C for 45-50 minutes till the toothpick inserted in the center comes out clean.
Wait for the loaf to cool down a bit before you cut into it.
Thank you to www.lovefoodeat.com for this tasty recipe.
Ingredients:
3 cups of whole wheat flour
1 tsp baking powder
1 tbsp sugar
3 tbsp whole flax seeds
3 tbsp sesame seeds
2 cups of club soda
Combine all the dry ingredients and combine well. Make sure the baking-powder mixes with everything else well. Now pour 2 cups of cub soda. Measure carefully, trying not to let it froth up. It’ll froth up the moment you add it to the flour mixture. Combine everything well.
Fold the dough into a greased loaf pan. sprinkle some more flax seeds and sesame seeds on top. Bake at 200 degree C for 45-50 minutes till the toothpick inserted in the center comes out clean.
Wait for the loaf to cool down a bit before you cut into it.
Thank you to www.lovefoodeat.com for this tasty recipe.
Finding the balance between thinking and acting...
Monday 17 June 2013
Pistachio Icecream (vegan) recipe
4 - 6 servings
Ingredients
2 cups Pistachio Milk, unsweetened
1/2 cup raw cashews, soaked for 8 to 12 hours (2/3 cup after soaking), drained and rinsed
1/2 cup light agave syrup
1/4 teaspoon almond extract
1/8 teaspoon salt
1/4 cup raw pistachios, soaked for 8 to 12 hours (1/3 cup after soaking), drained, rinsed, and finely chopped
Equipment
measuring cups and spoons
cutting board
paring knife
blender
rubber spatula
jar
ice-cream maker
Pour 1/2 cup of the Pistachio Milk and all of the cashews in a blender and process until very smooth. Add the remaining 1 1/2 cups Pistachio Milk and all of the agave syrup, almond extract, and salt and process until blended. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the mixture in an ice-cream maker and freeze according to the manufacturer’s directions. Crumble the finely chopped pistachios into the ice-cream maker 30 seconds before you turn the machine off.
Pistachio Ice Cream tastes if best eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.
Ahead of Time
Soak the pistachios and the cashews for 8 to 12 hours. Drain and rinse. The soaked nuts can be stored in the refrigerator for 2 days.
Pista Kulfi (Indian Pistachio Ice Cream): Replace the almond extract with 1/4 teaspoon of ground cardamom.
- See more at: http://learnrawfood.com/recipes/
Ingredients
2 cups Pistachio Milk, unsweetened
1/2 cup raw cashews, soaked for 8 to 12 hours (2/3 cup after soaking), drained and rinsed
1/2 cup light agave syrup
1/4 teaspoon almond extract
1/8 teaspoon salt
1/4 cup raw pistachios, soaked for 8 to 12 hours (1/3 cup after soaking), drained, rinsed, and finely chopped
Equipment
measuring cups and spoons
cutting board
paring knife
blender
rubber spatula
jar
ice-cream maker
Pour 1/2 cup of the Pistachio Milk and all of the cashews in a blender and process until very smooth. Add the remaining 1 1/2 cups Pistachio Milk and all of the agave syrup, almond extract, and salt and process until blended. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the mixture in an ice-cream maker and freeze according to the manufacturer’s directions. Crumble the finely chopped pistachios into the ice-cream maker 30 seconds before you turn the machine off.
Pistachio Ice Cream tastes if best eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.
Ahead of Time
Soak the pistachios and the cashews for 8 to 12 hours. Drain and rinse. The soaked nuts can be stored in the refrigerator for 2 days.
Pista Kulfi (Indian Pistachio Ice Cream): Replace the almond extract with 1/4 teaspoon of ground cardamom.
- See more at: http://learnrawfood.com/recipes/
Cucumber Watermelon Salad Recipe
How to be a good friend...
Sunday 9 June 2013
Black Bean and Brown Rice Burgers (recipe)
Healthy, delicious and budget-conscious meal.
(Makes 8 burgers)
1/2 cup brown rice
2 cups soaked and pre-cooked black beans
1 onion, diced
1/2 zucchini (or potato)diced
Place the rice in a pan with 1 cup water and bring to the boil
Bring it down to a simmer and place the lid on the pan
Cook until the water is all gone but before the rice burns to the bottom!
Drain the rice and set aside
Fry the onion and zucchini in a little oil until the onion is brown
Add in the black beans and cook for 5-7 minutes
Remove from the heat and place 2/3 of the mixture in a blender and blend for a few seconds – no more
Place this back into the pan with the other mixture, add in the rice, and mix thoroughly
Allow the mixture to sit and cool for 10 minutes
Divide into 8 portions and shape into patties
Heat a little oil in a pan, and when hot, place 2 burgers into it
Fry for about 4-5 minutes on both sides, then remove from the pan
Repeat with all the other burgers until they’re all cooked
Store any leftovers in the fridge until they’re needed – eat them within a week though!
These burgers are absolutely fantastic served on top of spinach leaves with tomato, and with lime juice and hot sauce drizzled on top!
Thank you to The Everyday Vegetarian - http://theeverydayveggie.com for this recipe.
(Makes 8 burgers)
1/2 cup brown rice
2 cups soaked and pre-cooked black beans
1 onion, diced
1/2 zucchini (or potato)diced
Place the rice in a pan with 1 cup water and bring to the boil
Bring it down to a simmer and place the lid on the pan
Cook until the water is all gone but before the rice burns to the bottom!
Drain the rice and set aside
Fry the onion and zucchini in a little oil until the onion is brown
Add in the black beans and cook for 5-7 minutes
Remove from the heat and place 2/3 of the mixture in a blender and blend for a few seconds – no more
Place this back into the pan with the other mixture, add in the rice, and mix thoroughly
Allow the mixture to sit and cool for 10 minutes
Divide into 8 portions and shape into patties
Heat a little oil in a pan, and when hot, place 2 burgers into it
Fry for about 4-5 minutes on both sides, then remove from the pan
Repeat with all the other burgers until they’re all cooked
Store any leftovers in the fridge until they’re needed – eat them within a week though!
These burgers are absolutely fantastic served on top of spinach leaves with tomato, and with lime juice and hot sauce drizzled on top!
Thank you to The Everyday Vegetarian - http://theeverydayveggie.com for this recipe.
How to Make Delicious Nut Milk
Nuts and seeds are nutritionally dense foods that make for delicious beverages as well! Did you know that almonds are rich in Vitamin E and B, as well as riboflavin, niacin, thiamin, and folate? They are also high in omega-6 as well and are an excellent source of protein. Make sure you’re maintaining a health omega-3 to omega-6 ratio in your diet, however, as omega-6 over-consumption can have a deleterious effect on your health!
In this post you’ll learn how to make a great nut milk with help from Raw Family Signature Dishes by Victoria Boutenko. Nut milks are surprisingly simple to make and are a great beverage to unwind with after a stressful day. The following recipe is by Victoria Boutenko.
Equipment needed: blender, nut milk bag, large bowl, small bowl for soaking nuts, and a pitcher.
Ingredients: 1 cup of almonds, 3 cups of water, 3 tbsp raw agave nectar, and 1/8 tsp. sea salt (optional)
Directions:
Pour the nuts into the small bowl and cover with water. Set the bowl aside for the night, or for about 6 hours. We recommend that you always soak nuts or seeds overnight in water. Dry nuts and seeds contain enzyme inhibitors that are not good for the body. Soaking destroys the inhibitors and makes nuts more digestible.
After the nuts are soaked, pour the leftover water out and place the nuts in the blender. Add 3 cups of fresh water, cover the blender securely, and blend well.
Over a large bowl, pour the mixture into the nut-milk bag and tie the bag tight.
As you squeeze the milk through the bag, make sure you use both hands so that the pressure from your hands is spread evenly, which will prevent the bag from splitting at the seam.
Gently squeeze the nut-milk bag, alternating pressure between your right and left hands. Keep squeezing until the bag is completely drained, and only the pulp is left inside.
Carefully open the bag over the small bowl and pour out the pulp.
Fun fact: 1 cup of almonds contains 40% of the US RDA of protein whereas a cup of low-fat cow’s milk contains just 16%.
You can drink the nut milk as is or place it back into the blender with agave nectar and salt for stronger flavor. Be adventurous with your nut milks! Victoria recommends experimenting with the following nuts and seeds: almonds, hazelnuts, Brazil nuts, walnuts, pumpkin seeds, sesame seeds, sunflower seeds, and pistachios.
Enjoy!
Featured images by t-dubisme and www.healthaliciousness.com on Flickr courtesy of Creative Commons licensing.
Thank you to http://nabcommunities.com for this post.
In this post you’ll learn how to make a great nut milk with help from Raw Family Signature Dishes by Victoria Boutenko. Nut milks are surprisingly simple to make and are a great beverage to unwind with after a stressful day. The following recipe is by Victoria Boutenko.
Equipment needed: blender, nut milk bag, large bowl, small bowl for soaking nuts, and a pitcher.
Ingredients: 1 cup of almonds, 3 cups of water, 3 tbsp raw agave nectar, and 1/8 tsp. sea salt (optional)
Directions:
Pour the nuts into the small bowl and cover with water. Set the bowl aside for the night, or for about 6 hours. We recommend that you always soak nuts or seeds overnight in water. Dry nuts and seeds contain enzyme inhibitors that are not good for the body. Soaking destroys the inhibitors and makes nuts more digestible.
After the nuts are soaked, pour the leftover water out and place the nuts in the blender. Add 3 cups of fresh water, cover the blender securely, and blend well.
Over a large bowl, pour the mixture into the nut-milk bag and tie the bag tight.
As you squeeze the milk through the bag, make sure you use both hands so that the pressure from your hands is spread evenly, which will prevent the bag from splitting at the seam.
Gently squeeze the nut-milk bag, alternating pressure between your right and left hands. Keep squeezing until the bag is completely drained, and only the pulp is left inside.
Carefully open the bag over the small bowl and pour out the pulp.
Fun fact: 1 cup of almonds contains 40% of the US RDA of protein whereas a cup of low-fat cow’s milk contains just 16%.
You can drink the nut milk as is or place it back into the blender with agave nectar and salt for stronger flavor. Be adventurous with your nut milks! Victoria recommends experimenting with the following nuts and seeds: almonds, hazelnuts, Brazil nuts, walnuts, pumpkin seeds, sesame seeds, sunflower seeds, and pistachios.
Enjoy!
Featured images by t-dubisme and www.healthaliciousness.com on Flickr courtesy of Creative Commons licensing.
Thank you to http://nabcommunities.com for this post.
Wednesday 5 June 2013
Coconut, Chocolate, Almond Dream Bars
Dream Bars with Chocolate, Coconut, Almond
Ingredients-
1/3 cup butter, 1/2 cup brown sugar,1 cup flour
Almond-Coconut-Chocolate topping (below)
Mix butter and sugar thoroughly. Stir in flour. Press into 13x9x2inch pan.
Bake 10 minutes at 350 degrees.
Spread with topping and bake 25 minutes more, until golden brown. Allow to cool a while before cutting into bars.
Almond-Coconut-Chocolate Topping
2 eggs beaten
1 cup brown sugar
1 tsp vanilla
2 tbsp flour
1 tsp baking powder
1/4 tsp salt
1 cup shredded coconut
1 cup unsalted almonds.(I used whole roasted almonds, they can be chopped, slivered, etc)
1 cup chocolate chips
Mix eggs, sugar, and vanilla. Mix with flour, baking powder and salt. Stir in coconut, nuts and chocolate chips.
Pour onto crust, bake 25 minutes at 350 degrees as instructed above.
Variations can be made by leaving out the chocolate, or coconut or nuts in whatever combination you like. These have a great toffee flavor from the brown sugar!
Thank you to http://sunsetcoasting.blogspot.com.au for the above recipe.
Raspberry Coconut Magic Bars
Ingredients
1 2/3 cup graham cracker crumbs
1 stick {1/2 cup} butter, melted
2 Tbls sugar
3 cups sweetened, flaked, coconut
1 14 oz can sweetened condensed milk
1 cup seedless raspberry preserves {or the flavor of your choice}
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
1/3 cup white baking chips
1 tsp shortening
Instructions
Preheat oven to 350 degrees.
Combine the graham cracker crumbs, butter, and sugar in a small bowl.
Press into a lightly greased 9x13 baking dish.
Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.
Bake for 20-25 minutes or until coconut is lightly browned.
Let cool completely.
Spread the preserves over the cooled coconut crust and sprinkle with pecans.
Melt the chocolate chips in the microwave and stir until nice and smooth. Drizzle over pecans.
Melt the white chips in the microwave and add shortening. Stir until nice and smooth. Drizzle over the top.
Let chocolate firm up in the fridge or on the counter and cut into bars.
Makes 36 bars.
Thank you to http://www.momontimeout.com for the above recipe.
Ingredients-
1/3 cup butter, 1/2 cup brown sugar,1 cup flour
Almond-Coconut-Chocolate topping (below)
Mix butter and sugar thoroughly. Stir in flour. Press into 13x9x2inch pan.
Bake 10 minutes at 350 degrees.
Spread with topping and bake 25 minutes more, until golden brown. Allow to cool a while before cutting into bars.
Almond-Coconut-Chocolate Topping
2 eggs beaten
1 cup brown sugar
1 tsp vanilla
2 tbsp flour
1 tsp baking powder
1/4 tsp salt
1 cup shredded coconut
1 cup unsalted almonds.(I used whole roasted almonds, they can be chopped, slivered, etc)
1 cup chocolate chips
Mix eggs, sugar, and vanilla. Mix with flour, baking powder and salt. Stir in coconut, nuts and chocolate chips.
Pour onto crust, bake 25 minutes at 350 degrees as instructed above.
Variations can be made by leaving out the chocolate, or coconut or nuts in whatever combination you like. These have a great toffee flavor from the brown sugar!
Thank you to http://sunsetcoasting.blogspot.com.au for the above recipe.
Raspberry Coconut Magic Bars
Ingredients
1 2/3 cup graham cracker crumbs
1 stick {1/2 cup} butter, melted
2 Tbls sugar
3 cups sweetened, flaked, coconut
1 14 oz can sweetened condensed milk
1 cup seedless raspberry preserves {or the flavor of your choice}
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
1/3 cup white baking chips
1 tsp shortening
Instructions
Preheat oven to 350 degrees.
Combine the graham cracker crumbs, butter, and sugar in a small bowl.
Press into a lightly greased 9x13 baking dish.
Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.
Bake for 20-25 minutes or until coconut is lightly browned.
Let cool completely.
Spread the preserves over the cooled coconut crust and sprinkle with pecans.
Melt the chocolate chips in the microwave and stir until nice and smooth. Drizzle over pecans.
Melt the white chips in the microwave and add shortening. Stir until nice and smooth. Drizzle over the top.
Let chocolate firm up in the fridge or on the counter and cut into bars.
Makes 36 bars.
Thank you to http://www.momontimeout.com for the above recipe.
If you want to feel rich...
"The Essence of Alan Watts" spiritual and philosophy series.
The Essence of Alan Watts series covers a range of crucial spiritual topics including God, Cosmic Drama and Time. An invaluable resource and inspiration for those seeking a greater understanding of themselves and their connection to the Universal Consciousness. Although Alan Watts passed over in the late 70's his amazing insights still hold true.
Thursday 30 May 2013
Orange-Ginger Glazed Tempeh recipe
Ingredients:
1 package (8 oz) Lightlife® Organic Three Grain Tempeh, cut into 3/4-inch cubes
2 cups fresh orange juice
1/4 cup pure maple syrup
4 tsp. reduced-sodium soy sauce
1 Tbsp. vegetable oil
1 tsp. ground coriander
1 tsp. ground ginger
2 medium carrots, peeled and cut into 1-inch pieces
4 cups cooked mixed wild and brown rice
2 Tbsp. chopped fresh cilantro
In a bowl, whisk together orange juice, maple syrup, soy sauce, coriander and ginger. Simmer carrots in lightly salted water about 10 minutes or until tender; drain. In another pot; boil tempeh in unsalted water 10 minutes; drain and pat dry.
In a large skillet, heat oil over medium heat. Add tempeh and brown on all sides. Add carrots and orange juice mixture and simmer until liquid is a syrupy glaze. To serve, spoon tempeh and glaze over rice; sprinkle with cilantro.
1 package (8 oz) Lightlife® Organic Three Grain Tempeh, cut into 3/4-inch cubes
2 cups fresh orange juice
1/4 cup pure maple syrup
4 tsp. reduced-sodium soy sauce
1 Tbsp. vegetable oil
1 tsp. ground coriander
1 tsp. ground ginger
2 medium carrots, peeled and cut into 1-inch pieces
4 cups cooked mixed wild and brown rice
2 Tbsp. chopped fresh cilantro
In a bowl, whisk together orange juice, maple syrup, soy sauce, coriander and ginger. Simmer carrots in lightly salted water about 10 minutes or until tender; drain. In another pot; boil tempeh in unsalted water 10 minutes; drain and pat dry.
In a large skillet, heat oil over medium heat. Add tempeh and brown on all sides. Add carrots and orange juice mixture and simmer until liquid is a syrupy glaze. To serve, spoon tempeh and glaze over rice; sprinkle with cilantro.
7 Keys to an Artful Life
Friday 24 May 2013
Don't overlook your happiness today!
"The more you strive and search for happiness, the more you may overlook the possibility that it is here already." Your life is made of moments, enjoy every one of them...
Blueberry Smoothie Recipe
Delicious, Healthy snack or breakfast recipe
Wednesday 22 May 2013
5 Delicious Smoothie Recipes
to help shed belly weight and keep you healthy...
Post courtesy of www.lifewithnature.com
Who knew that eating fat could help you flatten your belly? Monounsaturated fats, the good for you fats found in avocados as example, are part of a healthy diet regimen that helps you to lose weight, especially belly fat, and keep you healthy. Those delicious, easy to prepare smoothies also combine superfoods to help you achieve optimum health.
Silky Mango
1/4 cup mango cubes
1/4 cup avocado
1/2 cup of orange juice
1 tbsp freshly squeezed lime juice
Combine all ingredients in a blender and process until smooth.
Brain health blueberry dream
1 cup of unsweetened frozen blueberries, thawed
1 small banana
1 tbsp of cold-pressed flaxseed oil
Combine all ingredients in a blender and process until smooth.
Strong bones green almonds smoothie
1/2 cup almond milk
2 tbsp natural almond butter
1 small banana
1 small handful of kale leaves
Combine all ingredients in a blender and process until smooth.
Healthy heart choco-raspberry smoothie
1/2 cup almond milk
1/4 organic, fair-trade dark chocolate chips or chunks
1 cup of fresh organic raspberries
Combine all ingredients in a blender and process until smooth.
Healthy dessert in a glass
1/2 cup of almond milk
1 small banana
2 tbsp of natural hazelnut butter
1 tsp of organic, fair –trade cocoa powder
1 tbsp of maple syrup
Combine all ingredients in a blender and process until smooth.
Post courtesy of www.lifewithnature.com
Who knew that eating fat could help you flatten your belly? Monounsaturated fats, the good for you fats found in avocados as example, are part of a healthy diet regimen that helps you to lose weight, especially belly fat, and keep you healthy. Those delicious, easy to prepare smoothies also combine superfoods to help you achieve optimum health.
Silky Mango
1/4 cup mango cubes
1/4 cup avocado
1/2 cup of orange juice
1 tbsp freshly squeezed lime juice
Combine all ingredients in a blender and process until smooth.
Brain health blueberry dream
1 cup of unsweetened frozen blueberries, thawed
1 small banana
1 tbsp of cold-pressed flaxseed oil
Combine all ingredients in a blender and process until smooth.
Strong bones green almonds smoothie
1/2 cup almond milk
2 tbsp natural almond butter
1 small banana
1 small handful of kale leaves
Combine all ingredients in a blender and process until smooth.
Healthy heart choco-raspberry smoothie
1/2 cup almond milk
1/4 organic, fair-trade dark chocolate chips or chunks
1 cup of fresh organic raspberries
Combine all ingredients in a blender and process until smooth.
Healthy dessert in a glass
1/2 cup of almond milk
1 small banana
2 tbsp of natural hazelnut butter
1 tsp of organic, fair –trade cocoa powder
1 tbsp of maple syrup
Combine all ingredients in a blender and process until smooth.
Sunday 19 May 2013
Clean eating...
14 Steps to Cut Out Processed Foods...
http://eatlocalgrown.com/article/steps-to-cut-processed-food.html
http://eatlocalgrown.com/article/steps-to-cut-processed-food.html
Delicious muesli bar recipe...
Teen Cuisine New Vegetarian recipe for Smart Muesli Bars
If you have a nut allergy, omit the almonds and double the amount of sunflower seeds. Or you can substitute almonds for pine nuts (which are seeds). For the peanut butter, use sunflower seed butter instead. For almond milk, try substituting coconut or rice milk.
Other substitutions could be to use coconut palm sugar instead of raw or brown sugar and agave nectar instead of honey or maple syrup. Also, feel free to use a buttery spread instead of butter. Experiment with different nuts, seeds and dried fruit (maybe even a little unsweetened shredded coconut) and have fun with this recipe – see the Chef’s Tip below!
Smart Bars - Vegetarian
When you don’t have time for breakfast or lunch, or want something different to serve at your next get-together, Smart Bars are the solution. Shop for quality dried fruits for this recipe, preferably without sulfites or other preservatives. Plan ahead so that after the bars have baked, they have time to set before you cut them. If you rush the process, the bars may crumble, making it harder to transport them. Patience will pay off. The combination of nuts, oats, wheat germ, and dried fruit come together in a classic granola bar that will make you forget the ones that sell in supermarkets.
Makes 16 bars
1 1/2 cups old-fashioned rolled oats
1/2 cup toasted wheat germ
1/2 cup raw almonds
1 cup raisins or other chopped dried fruit
1/2 cup dried cranberries or cherries
1/2 cup unsalted sunflower seeds
1/4 cup chopped dates
2 large eggs, slightly beaten
1/4 cup whole-wheat flour
1/2 cup dried blueberries or other dried berries
3 tablespoons unsalted butter
1/4 cup honey or maple syrup
1/4 cup firmly packed raw (turbinado) or light brown sugar
1/2 cup all-natural chunky peanut butter
1/2 cup unsweetened almond milk
Generously oil the bottom and sides of a 9-inch square baking dish.
Preheat the oven to 325°F with a rack in the middle of the oven.
Combine the oats and wheat germ in a medium bowl. Pour the mixture evenly across a dry 13- by 18-inch heavy-duty metal baking sheet.
Bake undisturbed on the middle rack of the oven for 15 minutes. Let cool for 5 minutes, but don’t turn off the oven.
In the meantime, carefully fit the all-purpose blade in a food processor.
Add the almonds and close the lid. Process for 15 seconds or until the almonds are finely chopped.
Add the raisins, cranberries, sunflower seeds, and dates; process for about 15 seconds or until coarsely chopped.
Add the eggs and flour to the food processor and process for 15 seconds.
Transfer the fruit-and-nut mixture from the food processor to a large bowl.
Add the oat mixture and the blueberries. Mix well to coat all the ingredients. Set the bowl aside.
Combine the butter, honey, sugar, and peanut butter in a small saucepan and melt over low heat, stirring until smooth.
Add the butter mixture to the fruit mixture along with the almond milk and toss well to combine and coat all the ingredients.
Pour the mixture into the prepared baking dish, packing it down firmly into an even thickness. A spatula will work well for this. Wet your hands and pack firmly again, pressing the mixture into the pan. The better packed the mixture, the less likely it is to crumble when you cut it.
Bake on the middle rack of the oven for 45 minutes. It is all right if the top of the bars get browned.
Let the bars cool on a wire cooling rack for 15 minutes.
Cut the bars into 16 squares.
Let them cool completely at room temperature for 1 hour, then refrigerate for at least 3 hours, or overnight.
Wrap the bars individually in wax paper, aluminum foil, or plastic wrap and keep refrigerated until you are ready to serve. They can also be frozen.
Chef’s Tip
You can use your favorite combination of dried fruits and seeds. Just make sure it adds up to 2 3/4 cups.
Recipe courtesy of Teen Cuisine: New Vegetarian and www.thismamacooks.com .
If you have a nut allergy, omit the almonds and double the amount of sunflower seeds. Or you can substitute almonds for pine nuts (which are seeds). For the peanut butter, use sunflower seed butter instead. For almond milk, try substituting coconut or rice milk.
Other substitutions could be to use coconut palm sugar instead of raw or brown sugar and agave nectar instead of honey or maple syrup. Also, feel free to use a buttery spread instead of butter. Experiment with different nuts, seeds and dried fruit (maybe even a little unsweetened shredded coconut) and have fun with this recipe – see the Chef’s Tip below!
Smart Bars - Vegetarian
When you don’t have time for breakfast or lunch, or want something different to serve at your next get-together, Smart Bars are the solution. Shop for quality dried fruits for this recipe, preferably without sulfites or other preservatives. Plan ahead so that after the bars have baked, they have time to set before you cut them. If you rush the process, the bars may crumble, making it harder to transport them. Patience will pay off. The combination of nuts, oats, wheat germ, and dried fruit come together in a classic granola bar that will make you forget the ones that sell in supermarkets.
Makes 16 bars
1 1/2 cups old-fashioned rolled oats
1/2 cup toasted wheat germ
1/2 cup raw almonds
1 cup raisins or other chopped dried fruit
1/2 cup dried cranberries or cherries
1/2 cup unsalted sunflower seeds
1/4 cup chopped dates
2 large eggs, slightly beaten
1/4 cup whole-wheat flour
1/2 cup dried blueberries or other dried berries
3 tablespoons unsalted butter
1/4 cup honey or maple syrup
1/4 cup firmly packed raw (turbinado) or light brown sugar
1/2 cup all-natural chunky peanut butter
1/2 cup unsweetened almond milk
Generously oil the bottom and sides of a 9-inch square baking dish.
Preheat the oven to 325°F with a rack in the middle of the oven.
Combine the oats and wheat germ in a medium bowl. Pour the mixture evenly across a dry 13- by 18-inch heavy-duty metal baking sheet.
Bake undisturbed on the middle rack of the oven for 15 minutes. Let cool for 5 minutes, but don’t turn off the oven.
In the meantime, carefully fit the all-purpose blade in a food processor.
Add the almonds and close the lid. Process for 15 seconds or until the almonds are finely chopped.
Add the raisins, cranberries, sunflower seeds, and dates; process for about 15 seconds or until coarsely chopped.
Add the eggs and flour to the food processor and process for 15 seconds.
Transfer the fruit-and-nut mixture from the food processor to a large bowl.
Add the oat mixture and the blueberries. Mix well to coat all the ingredients. Set the bowl aside.
Combine the butter, honey, sugar, and peanut butter in a small saucepan and melt over low heat, stirring until smooth.
Add the butter mixture to the fruit mixture along with the almond milk and toss well to combine and coat all the ingredients.
Pour the mixture into the prepared baking dish, packing it down firmly into an even thickness. A spatula will work well for this. Wet your hands and pack firmly again, pressing the mixture into the pan. The better packed the mixture, the less likely it is to crumble when you cut it.
Bake on the middle rack of the oven for 45 minutes. It is all right if the top of the bars get browned.
Let the bars cool on a wire cooling rack for 15 minutes.
Cut the bars into 16 squares.
Let them cool completely at room temperature for 1 hour, then refrigerate for at least 3 hours, or overnight.
Wrap the bars individually in wax paper, aluminum foil, or plastic wrap and keep refrigerated until you are ready to serve. They can also be frozen.
Chef’s Tip
You can use your favorite combination of dried fruits and seeds. Just make sure it adds up to 2 3/4 cups.
Recipe courtesy of Teen Cuisine: New Vegetarian and www.thismamacooks.com .
Saturday 18 May 2013
Coconut Tofu Soup Recipe...
A little spicy and a little sweet, but very good for you, and very tasty!
CURRY COCONUT TOFU SOUP
makes 4 servings, 9oz or so each
inspired by Cooking Light’s Fiery Tofu and Coconut Curry Soup
Ingredients:
1 teaspoon coconut oil
60g yellow onion, chopped
2 cloves of garlic, minced
¾ teaspoon ginger, grated
60g shredded kale, divided
1 14oz can light coconut milk
2 cups vegetable stock
180g cauliflower florets
1-2 tablespoons of thinly sliced pealed ginger
1 teaspoon garam masala, divided
1 teaspoon curry powder
½ teaspoon cumin
¼ teaspoon red pepper flakes
a dash of salt
9 ounces extra firm sprouted tofu, cubed
scallions, sliced for garnishing
a dab of chili garlic sauce
In a big pot or a big wok, heat up your coconut oil. Toss in the onions with a ¼ teaspoon of garam masala and sauté a bit until the onions soften. Add in the garlic and grated ginger and cook for about 30 more seconds or until the garlic is fragrant but not at all burnt in the slightest nope never.
Toss in about half of the kale and continue to stir fry just until it wilts a bit. Add in the cauliflower, ginger slices, vegetable stock, and coconut milk. Season with the remaining garam masala, curry powder, cumin, and red pepper flakes. Salt and adjust the spices to taste.
Bring everything to a boil, cover, and reduce to a simmer for 25 minute or so.
Add in the tofu and the remaining half of kale (two slightly different textures of kale in one soup? Simmer for another 5 minutes.
Serve with some sliced scallions and hot chili garlic oil if you like a bit of extra heat in your food.
CURRY COCONUT TOFU SOUP
makes 4 servings, 9oz or so each
inspired by Cooking Light’s Fiery Tofu and Coconut Curry Soup
Ingredients:
1 teaspoon coconut oil
60g yellow onion, chopped
2 cloves of garlic, minced
¾ teaspoon ginger, grated
60g shredded kale, divided
1 14oz can light coconut milk
2 cups vegetable stock
180g cauliflower florets
1-2 tablespoons of thinly sliced pealed ginger
1 teaspoon garam masala, divided
1 teaspoon curry powder
½ teaspoon cumin
¼ teaspoon red pepper flakes
a dash of salt
9 ounces extra firm sprouted tofu, cubed
scallions, sliced for garnishing
a dab of chili garlic sauce
In a big pot or a big wok, heat up your coconut oil. Toss in the onions with a ¼ teaspoon of garam masala and sauté a bit until the onions soften. Add in the garlic and grated ginger and cook for about 30 more seconds or until the garlic is fragrant but not at all burnt in the slightest nope never.
Toss in about half of the kale and continue to stir fry just until it wilts a bit. Add in the cauliflower, ginger slices, vegetable stock, and coconut milk. Season with the remaining garam masala, curry powder, cumin, and red pepper flakes. Salt and adjust the spices to taste.
Bring everything to a boil, cover, and reduce to a simmer for 25 minute or so.
Add in the tofu and the remaining half of kale (two slightly different textures of kale in one soup? Simmer for another 5 minutes.
Serve with some sliced scallions and hot chili garlic oil if you like a bit of extra heat in your food.
Thursday 16 May 2013
Chocolate Avocado Pudding and Banana Avocado Pudding
Avocado Banana Pudding [serves 2-4]
Both recipes were inspired by inspired by Gena’s Raw Chocolate Avocado Pudding
2 avocados, ripe
2 medium bananas, ripe
In a food processor, combine ingredients and process until smooth. Scrape down the sides of bowl as necessary.
Refrigerate until ready to serve.
Store in a sealed container and eat that day. [you may notice browning from both the avo + banana if you leave it longer than 1 day]
Chocolate Avocado Banana Pudding [serves 2-4]
2 avocados, ripe
2 medium bananas, ripe
6-8T unsweetened cocoa powder
1t vanilla extract
1t cinnamon
1.5 scoops Raw protein powder [opt]
In a food processor, combine the avocado + banana and process until smooth. Scrape down the sides of bowl as necessary.
Add the cocoa powder, vanilla, cinnamon, and protein powder [if using]. Process again until smooth.
Refrigerate until ready to serve and add any topping you like.
Store in a sealed container and eat within 2-3 days.
notes: This has the consistency of a thick pudding, but is not similar to chocolate pudding from a box. If you want a thinner consistency, add your favorite milk, starting with 1T at a time. Do not use frozen bananas. The riper the banana, the sweeter and stronger the flavor will be. Your avocados should be slightly soft to the touch but not mushy, hard, or watery when cut. If you don’t like banana, feel free to sub in a squash puree [drained of excess liquid]. Add honey or maple syrup if desired. An immersion blender should also work for this.
Monday 22 April 2013
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