You can heal your body, and your world - with food! Endorsed by Sir Paul McCartney...
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.
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