healthy is easy! aka: steamed veggies aka: un-American aka: mom look at me now!

This is so fast. If your veggies are already washed, or if they came from your garden and don't even need washing, then this dish is TOO easy. Watch out microwave! My steamer and pot will make you useless..
Cut veggies.. healthy ones (not potatoes)
Steam until they are the desired softness.
Remove. Salt. Eat.

insanely healthy coconut pudding

I'm back :) Sorry for the lack of posts lately.. I've been out of town. And I'll be taking more trips this month.. so I need to pack in some good recipes this week!
Here's some insanely healthy coconut pudding:

1 cup water
1/2 cup unsweetened finely shredded coconut
1/4 cup agave
1/4 cup whole coconut milk
1 tsp vanilla
1/2 tsp salt
1/2 cup millet
1 1/2 cup water

1. Cook millet (1/2 cup millet and 1 1/2 cup water) simmer for about 15 minutes.
2. Add the rest of the ingredients to the pot and simmer some more - and let the millet puff up even more. Now you can put everything in a food processor or blender.. OR you can stick your immersion blender (mine came in the mail today.. oh amazon!) in the pot to make everything smooth.
3. Toast coconut flakes in a 300 degree oven for 7-10 minutes as a garnish.

serve hot, warm, room, or cold..

strawberry sauce

This is my old ice cream recipe with strawberry sauce..
All I did was take some over ripe - about to be compost strawberries,
chop them up
put them in a sauce pan
with a little water and honey
.. and simmer.. for a while.
take them off the heat, mashed them around
that's it!
Refrigerate if you want to serve it cold.
Why does anyone ever use sugar!?

thick red lentil & beet soup

I got this recipe from a library book.. Students Go Vegan, but I changed it. Here's my take.

Ingredients:
3 beets, chopped
1 tbsp olive oil
2 small onions, chopped
1 carrot, chopped
1 1/2 cups red lentils
3 cups water
1 1/4 tsp salt
fresh cilantro (garnish)

1. Soak the lentils in water with a couple tbsp of apple cider vinegar for 7 hours. Then rinse and set aside.
2. Peel and chop beets and boil in water until soft-ish.. about 20 minutes.
3. Saute onions in oil until soft and translucent, then add the carrots and saute for another minute.
4. Add the lentils, water, salt, and beets (drained) and simmer for 20-30 minutes.
5. Serves 5, garnish with fresh cilantro.

savory summer squash soup

I'm on a soup kick. The fast didn't last me long.. but I'm going to stick with soups for a while. It's the closest thing to fasting.. if you don't eat anything else. But. That's not the case here. I'm not motivated enough yet. If you're reading this blog in order. Don't make the fasting/healing soup.. make this one instead.

Serves 3-4

3 small onions (quartered.. it doesn't matter how you cut your veggies..)
1 carrot (cut)
2 tbs olive oil
6 small summer squash (cut)
3 garlic cloves (minced)
3 cups water
1/2 tsp hot pepper flakes
1 1/2 tsp sea salt

Cut up the carrot and onions, put them in a big pot with the oil and cover. Cook for 10 minutes. Then add the rest of the ingredients and simmer for a while.. 15 minutes or more, until you can stick a fork easily through the squash.
Blend the soup to a pulp.. My immersion blender is on its way - so I had to transfer it all by ladle and bowl to my food processor..

Done! Yum!

the healing/fasting soup

Well, this isn't a very fun post.. but I'm trying to make the best of it. I'm giving my poor intestines a break from working (even though I've been SO nice to them for the past 5 months). Apparently they need a vacation, so here it is. Vegetable soup. Water. Watery vegetable soup.
The recipe came from here, it's a version of Bieler's Broth:

1 pound of string beans
2 pounds zucchini
a hand full of curly parsley
carrots
an onion
enough water to cover your veggies
lemon pepper (or just pepper) and salt to taste

Into rapidly boiling water add above and boil for 10-15 min until fork goes thru outside of zucchini, puree using the water you cooked it in and make it the consistency you desire.

Sweet Kasha Cabbage Rolls

I got this recipe from here, but I guess it originated from here..
I feel like I'm really cooking with this recipe.. it's not just pouring ingredients into my food processor and pressing on. I'll write the recipe down (the only change I made was substituting honey for brown sugar). But before I write the recipe, I'll write the time-line you'd need to know in advance.. because you can't really whip this one up quickly. BUT, it's SOO good.. so if you make a bunch of leftovers - it's worth all the planning.
day 1: Put head of cabbage in the freezer. (2 days)
day 2: Soak the buckwheat groats in water with an acidic medium (12-24 hours).. because soaking your grains will give you more nutrients and make it easier to digest!
day 3: Take the cabbage out of the freezer in the morning, and give it all day to thaw - I put mine in a colander in the sink. Rinse the buckwheat and make it with sauteed onions. Make the sauce. Wrap the buckwheat/onion dish (once cooled enough to handle) in the now mailable cabbage leaves and pour the sauce all over.. Then leave time to bake for about 3 hours!! (2 hours covered, 45 minutes uncovered)

Here's the recipe: serves 8 -10 , 10 -14 rolls

Change to: rolls US Metric

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for the cabbage roll:
1 large head of cabbage
1/4 olive oil
1 onion diced
2 cups dried kasha (but after 12-24 hours of soaking.. it turns into more than 2 cups.. so use less water than the recipe calls for)
salt and freshly ground pepper
2 1/2 cups water

for the sauce:
2 cups of diced tomatoes
12 oz tomato paste
6 tbsp honey (use a different sweetener for vegan recipe - brown rice syrup, maple syrup, date sugar.. etc)
6 tbsp apple cider vinegar
1 orange worth of zest
1 tsp salt
1 1/2 tsp fresh basil
freshly ground pepper

directions!

If you have the time, freeze the cabbage head for two days.
For the cabbage:

1. Thaw it overnight in a colander in the sink. The leaves will come apart easily and be pliable. Otherwise, cook whole head of cabbage in boiling water about 5 minutes to soften the leaves. Drain and set aside.
2. Saute onion in oil in a heavy 2 to 3 quart pot. Add the kasha and turn it in the oil to coat all the grains. Add salt, pepper, and water. Bring to a boil, reduce heat, and cover.
   
3. Simmer for 15 minutes, it will cook fast because of the pre-soak. When only a small amount of water remains in the bottom of the pot, remove from heat. Let sit a few minutes until the kasha absorbs the water. Stir to fluff and to separate the grains
4. Oven! 350.
5. Separate the cabbage leaves. On each leaf, place 2 or 3 heaping tablespoons of kasha. Fold one edge of the leaf over the filling, tuck in the sides, and roll.
6. Cut up any leftover cabbage and place in an oiled baking dish or casserole. Place rolls seam side down. Pour in sauce almost to cover. Cover with foil or lid and bake for 2 hours.
7. Uncover for the last 45 minutes to allow the sauce to thicken. Baste occasionally and adjust seasoning according to your taste

For the sauce:

1. Drain some of the liquid from the tomatoes into a heavy 3 quart pot. Stir in the tomato paste and stir until smooth.
2. Stir in the rest of the ingredients. Simmer about 10 minutes. Stir and add to baking pan as called for in above recipe.

mmmexican stuffed peppers

I got this recipe from the Simply in Season cookbook, but then changed it. Like I do.
I'll just tell you what I did, forget the recipe in the book.. So, if you don't have some of these ingredients, don't worry. It doesn't really matter what goes in stuffed peppers.

2 peppers - cut off the top and remove the seeds. Steam the whole peppers for about 7.79 minutes. Remove them from the pot, and set aside.

one small onion - chopped
1-2 clove garlic - minced
Sauté in olive oil.. (do this in a big enough pan to add the rest of the ingredients to)

1 tomato - chopped
1 jalapeno pepper - chopped (after the seeds are removed)
1 tsp parsley (I only had dried parsley)
1/2 tbsp oregano (chopped)
1/2 tsp cumin
1/4 tsp salt
1 bay leaf
Add these ingredients and cook for about 5 minutes

Add 1 cup of cooked brown rice (more or less depending on the size of your peppers), and cook for another 10 minutes.

Oven! 350.
Stand the peppers up in an oven-proof dish, stuff the peppers with the rice mixture, and add a little water to the bottom of the dish. Cover with foil and bake for 1 hour.

purple nut, a cupcake

So, when I procrastinate.. I look at food blogs. Or facebook. But this afternoon.. I was on a favorite blog of mine.. and came across a recipe I had all the ingredients for.. and one that I could easily tweak to fit in my diet. I think it took me about 10 seconds to decide to stop what I was doing and get to baking..
Here's my version of her version. makes 20 mini cupcakes..

Oven! 325.
2 tablespoons organic coconut oil
1/4 cup almond flour
2 tsp pure vanilla extract
2 cups unsweetened shredded coconut, ground to a meal (I used a coffee grinder)
1 tbsp rice protein powder (or she says 1 tbsp sifted coconut flour Or 2 tbsp brown rice flour)
1/4 cup whole coconut milk
1/4 cup honey
1/2 tsp almond extract (she used a 1/4 tsp stevia here.. but I don't need the cupcakes to be so sweet)
1/8 teaspoon sea salt
3 large eggs.. (there are SO many ways to replace eggs in a recipe.. this time I used 1/4 cup apple sauce and 1/2 tsp baking powder (for 1 egg) and for the other 2 -> 2 tbsp flax seeds mixed with 6 tbsp warm water and let to sit for a few minutes)
1/2 teaspoon aluminum-free baking powder

Mix the dry ingredients in one bowl, the wet ones in another.. then combine. Grease your mini muffin pan and fill up 20 mini muffins. Rap muffin tin gently on the counter to pop air bubbles. Bake for 18-20 minutes, until springy and firm to the touch. Remove from the pan when they are cool to the touch. If you don't they'll fall apart. Then let them cool some more.

For the frosting..
I used the cashew creme frosting from my last blog, because I had left overs, and I mixed it with more vanilla, cinnamon, and a plum sauce a friend of mine made - by heating small sour plums with honey and water..
Basically, I took two jars of leftovers in the fridge and mixed them together.. because my fridge was too full. I am thankful for my full fridge :)

delicious baked apples and cashew creme frosting

I used the names of these recipes right out of the book - (I just bought this book.. if you couldn't tell)
These were awesome. And they're probably difficult to screw up...

Oven! 350. as usual.
Part 1 (page 145 if you have the book) But I changed it a little.. of course.
6 large Gala apples - carefully cored.. but mine broke. and I think it looks cool. I did it on purpose.
1/4 cup chopped walnuts
1/2 cup raisins
1/4 cup honey (brown sugar for the vegans.. that would be a good album name.)
1.0 tsp ground cinnamon
1/2 tsp nutmeg
6 tbsp maple syrup

Set the apples in a baking dish. Mix all the other ingredients together in a bowl (save some maple syrup). Spoon the mixture into the apples - pack 'um down.. then pour maple syrup over the top of each apple. Add about 1/2 cup of water to the bottom of the dish and bake for about 30 minutes. 2 or 3 times while they're cooking, spoon some of the cinnamon water from the bottom of the dish over the apples..

While they're cooking.. you can make this ridiculously easy and delicious healthy frosting!!
Cashew Creme Frosting (pg 171.. the author mentions using this on a carrot cake. I'd say it's a must!) This recipe is really awesome. Man.

2/3 cup whole coconut milk
1/3 cup medjool dates, pitted
1 cup raw cashews
1/2 tsp vanilla extract

Serve on top of the apples, and devour.

i never ate salad as a kid, because it didn't taste like this.

The Salad:
half arugula
half red lettuce
orange chunks
pear slices
walnuts

Raspberry Vinaigrette Dressing (from this book):
1 cup raspberries (if they're frozen! thaw them first.. otherwise the honey will freeze up! Take it from me, the hard-way learner)
1/8 cup balsamic vinegar
1/3 cup olive oil (ok.. organic extra-virgin cold pressed olive oil. I just didn't want to sound snobby. Even though I am.)
2 tbsp agave nectar (I used wildflower honey)
1/4 tsp salt

Blend/Mix/Process ingredients. and oh, I think I added more olive oil.

the kombucha's done

yum. wish you were here.

vegan heaven in a bowl

4 frozen bananas
1/2 can whole coconut milk
1 tsp vanilla extract
1 tsp almond extract (this stuff is fun! it's so nice to have a new flavor in my desserts, and it's even less expensive than vanilla extract! - well.. not for long.. vanilla extract blog post coming soon..)
1 tsp cinnamon
vegan carob chips

Add all ingredients (except the carob chips) to the food processor, then move to the already frozen bowl of the ice cream maker.. (have you bought one yet? :)

italian eggplant

I got this recipe from one of my William Sonoma cookbooks. I went through a cookbook-shopping-spree-on-amazon phase, and this was one of those finds for 50 cents, plus $3.99 for shipping. Now I have too many cookbooks, but they make me so happy..

Oven! 350. They say 400 - but I say, when you're cooking with olive oil - keep it at 350 or below. Here's a link that talks about oils, their health benefits and a temperature guide line.
1/3 cup olive oil
2 globe eggplants
2 tbsp parsley
1 tsp thyme
2 tbsp balsamic vinegar
1 clove minced garlic

Rub a grill grate with olive oil.
Cut eggplants lengthwise into 1/2" thick slices. Brush both sides with olive oil and season with salt and pepper. Grill until golden brown and crisp about 9 minutes. Turn and grill on second side about 5 minutes. Remove from grill and set aside.
Mix remaining ingredients in a shallow baking dish. Add the warm eggplant and let it stand for 1 hour. Then flip and give them one more hour. Serve at room temp.

'round the midnight hour: edible finger puppets

Ok, this picture may be beautiful, and make your mouth water - but c'mon. How many bloggers take pictures of their cupcakes? Well... you're right... these should hold an extra special place in your heart because they are egg and dairy and gluten AND sugar free, but still.. the cupcake picture is getting old.

Introducing!! the edible finger puppet.Or, the upside down mini cupcake.. Has this been done already? Or should I write a book? If you write a book before I do, you owe me something. For some reason - I have cravings to bake cupcakes around midnight. I'm going to see the doctor about it today - so don't worry about me. He'll probably just tell me to get to bed before midnight. Which is something I should be doing already.. but I would be going to bed before midnight - if I didn't have these cravings that take about an hour to satisfy..

Ok, enough story - here's the recipe.. which came from Vegan Cupcakes Take Over the World and elena's pantry.
(hint.. make the frosting first)

Vegan Vanilla Agave Cupcakes
First off - I halved the recipe.. because I'm a mini cupcake person. And 1/2 of a 12 cupcake recipe is perfect for 24 mini ones. But this recipe.. that you're about to read, is NOT halved.

Oven! 325.
2/3 cup soy milk (I used almond milk)
1/2 teaspoon apple cider vinegar
2/3 light agave nectar (I used a combo of brown rice syrup and buckwheat honey.. the buckwheat honey is.. interesting. I would recommend getting something else.)
1/3 cup canola oil (I used coconut oil)
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour (I used a gluten-free all-purpose flour.. which is a mixture of garbanzo bean flour, potato starch, tapioca flou, white sorghum flour, and fava bean flour)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 325 degrees. Mix the almond milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave nectar, oil, vanilla extract, and almond extract. Sift in the flour, baking powder, baking soda, and salt… and mix until smooth. Fill cupcake liners two-thirds full, and bake 20-22 minutes (12 minutes for mini cupcakes!!), until a knife or toothpick inserted into the center of a cupcake comes out clean.

Take them out, let them cool and here's the frosting.. (I only made 1/3 of this recipe and still have left overs.. fyi)

1 cup coconut milk
1 cup agave nectar (I used that strange buckwheat honey, which is why mine turned out so dark)
pinch sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil

In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes.
In a small bowl, combine arrowroot and water to form a smooth paste.
Pour arrowroot mixture into saucepan.
Mix contents of saucepan with a hand blender and bring to a boil, briefly.
Remove pot from heat and very gradually blend in coconut oil.
Place pot in freezer for 30 minutes, until frosting solidifies and turns white.
Remove from freezer and blend again, until fluffy.
Spread over cupcakes.

black bean hummus

I needed something healthy to dip my veggies in when I go to school.. so I made about a quart of this stuff! Hopefully it will last.. at least a week.
I started by soaking dry black beans for 24 hours in water with a couple tbsp of apple cider vinegar. Here's why: raw-food-living.com/soaking-nuts

-Enzyme inhibitors get neutralized.
-The amount of vitamins your body can absorb increases.
-Gluten breaks down so digestion is much easier.
-Phytic acid, which inhibits the absorption of vital minerals, is reduced.

and here's another chart of soaking times: wonderfulingredients.com/soaking-grains-and-beans

Then I rinsed them, put them in a pot with water and garlic.. brought it to a boil, skimmed the top off, and simmered them for 4 hours. (Adding water as needed)

Here's the hummus recipe:
(that I found here: foododelmundo.com)
5 cloves garlic, peeled
2 tbsp lemon juice
1 tbsp tahini
1 tsp cumin powder
1/4 tsp salt
15 oz of black beans (I ended up doubling the recipe.. because it's such a "pain" to make the beans. You could just drain a can of beans.. but my way is healthier, cheaper, and .. can you get better than cheaper and healthier? - I know.. more convenient. Don't even go there, chicken fingers!)
1 jalapeno pepper
dash crushed red pepper flakes
2 tsp olive oil
dash cayenne pepper

First chop the garlic and the jalapeno in the food processor, then add the rest of the ingredients.
I added smoked paprika as a garnish.. I love smoked paprika.