Don’t Forget Your Greens!!

Don’t Forget Your Greens!!

  With all of the sweet stuff around this time of year…… don’t forget to grow some greens!!   I’ve been messing around with growing sprouts and microgreens for years.   They are fun to watch grow.   Grow up in just days.   They’re especially easy and inexpensive.   And they just do a body good.   Add them to salads, on top of soups, in wraps, or do like I’ve been doing this Holiday season:   Juicing them!             Seems kind of sad when I stuff my juicer full of these little beauties but it’s the fastest way to keep up with fresh veggies all day long.     Juice up some sprouts and mix with a little fresh fruit juice and you’ve made a healthy and delicious drink to sip each morning instead of the usual sweet stimulant.         If you’ve never tried to grow sprouts yourself, you’ve probably avoided using them with any regularity.  They are particularly pricey in stores due to the problem of keeping them fresh for sale. Grow your own in just a few days, with just a little effort and you can splurge on as many…

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Oil Free Holiday Options – Green Bean Quinoa Celery Salad

Oil Free Holiday Options – Green Bean Quinoa Celery Salad

No need to bloat and ache after your Holiday meals these days.       I’m hoping that each of you can enjoy a few days off for your family celebrations this Season.  After years of working full blast through the holiday season, I relish the time off that I enjoy these days.  I still usually wake up before dawn on Black Friday.  These days, it’s to enjoy a peaceful walk through the woods or a Wintery field instead of lining up and/or fighting crowds.  I hope to help out with a healthier Holiday meal that is so quick and easy on Canned Time by sharing my favorite, fat-free, Vegan menu ideas in the next few weeks. First off, I’m sharing a spectacularly healthy side salad, bright enough for anyone’s Holiday table setting.  Serve this delicious hearty salad to your carnivore friends and family and they will absolutely NOT know it’s packed with nutrition.  I added in some dried cranberries to balance out the light, oil-free dressing that holds it all together.  The crispy beans and celery balance out the savory side of the pecans and quinoa.  I love this salad any time of year.  It travels well and tastes better…

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Salted Mexican Dark Chocolate Power Balls

Salted Mexican Dark Chocolate Power Balls

    The secret to keeping lost weight off?  Having plenty of delicious snacks around to get you through the mid-morning / afternoon cravings. I made up a big batch of these flavorful balls and keep them handy in the freezer now. The spice is nice.  The salt makes the sweet chocolate pop in your mouth. So many versions of this kind of snack out there. This is just my latest. Make some up and make them your own favorites. Your mouth will never know how good they are for your heart as well as your soul….          Hoping you have a wonderful weekend folks. I’m off to chilly Atlantic City, NJ with fingers crossed we don’t get too much of  Hurricane Matthew at the beach 🙁  I’ll have a bag (or two) of these yummy balls with me to snack on.  If you do whip up a batch of these little beauties, be sure to let me know how you liked them, changed them, put them to good use.      Time for me to make another bag full for work!  ♥  

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Peanut Butter Chocolate Mousse from Laura Theodore’s ‘vegan-ease’

Peanut Butter Chocolate Mousse from Laura Theodore’s ‘vegan-ease’

I’ll admit that I wasn’t familiar with Laura’s work until my friend @AnUnrefinedVegan was asked to do some of the photos for her newest book, ‘vegan-ease‘  Better late than never I guess.  With the volume of Vegan cookbooks out these days, sometimes it’s hard to stay up with all the good news.  Annie has a wonderful posting as well about her own history with this book if you’d like to catch up with her experiences with Laura. Some of you may also know Laura as ‘The Jazzy Vegetarian’  And you may have seen Laura on her show of the same name which airs on Public Television, now in it’s 5th season.  Whoohoooo!!  Check it out: The Jazzy Vegetarian Laura’s newest book, ‘vegan-ease‘ is a compilation of her life’s experiences with yummy, cruelty-free creations and now she shares them with us all in an easy to read, colorful book full of every type of healthy creation imaginable. Today I have the pleasure of sharing with you all Laura’s recipe for a delicious Peanut Butter-Chocolate Mousse and… Laura’s Top Five Tips for Vegan-Ease Cuisine: If you are new to vegan eating, start by serving one non-meat, plant-based meal each week for dinner. Try…

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Fifteen Minute Cranberry Christmas Jam

Fifteen Minute Cranberry Christmas Jam

  Who says the Holiday meal has to be an unhealthy splurge that packs on the pounds?   Scientific studies have shown that consumption of cranberries have potential health benefits against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections. Fresh cranberries can be stored inside the refrigerator for several days. Sort out any discolored, soft, shriveled or sticky fruits before storing. They have a very short shelf life if kept at room temperature. Cranberries are also good source of many vitamins like vitamin C, vitamin A, ß-carotene, lutein, zea-xanthin, and folate and minerals like potassium, and manganese. What a wonderful gift a jar of this deliciously healthy jam would make, eh? ♥

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Healthy Holiday – Oil-Free “Kick Ass” Cheezy Cabbage Rolls

Healthy Holiday – Oil-Free “Kick Ass” Cheezy Cabbage Rolls

Once I discovered that I could drizzle fresh, even raw veggies with a luscious, gooey non-dairy cheeze sauce without wondering which thigh it would show up on first?  I was happy with life. This sauce is that good.  Okay, maybe not life shattering but it is just that healthy and  versatile.  You’ll never go back to Velveeta once you’ve whipped up a quick batch of cheeze sauce like this one.  My version is adapted from Jill McKeever’s version which is based on a friend’s version who got it from a friend.  Yeah, it’s been around some and now I’m sharing my tweaked version with you all so you can share it with a friend and amaze your family in a few weeks at your holiday meal. You’ll be pouring copious amounts of gooey cheeze on your families veggies with a smile on your face this year. Regular Velveeta cheese contains milk, water, milk fat, whey, whey protein concentrate and milk protein concentrate. These ingredients make up the bulk of the product. Enzymes and cheese culture are included to aid in the manufacture of the cheese — these ingredients are bacterial agents that determine the taste, texture and appearance of cheese products.…

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Vegan Labor Day Party Fresh Spicy Cucumber Nectarine Salsa

Vegan Labor Day Party Fresh Spicy Cucumber Nectarine Salsa

Collard Green Tacos with @BeyondMeat Fiesta flavor crumbles and Cucumber Carrot Nectarine Salsa.  A few years ago, Bob and I wondered into a Mexican restaurant in the old town section of  Frederick MD.  For once, we didn’t have a coupon which is normally our habit for trying out new places.  But we’re glad we found this spot.  The most memorable part of the meal was a simple, spicy salsa on each table that used cucumbers for the base.  It also had tomato and onion but the cucumbers were definitely the dominant flavor and texture.  It took a few chip scoops to get used to that background but we ended up loving the difference they made.  A few bowls later, I told myself I’d have to try making this one at home soon.    Well, it’s been at least 2 years now but I’m finally getting around to making my own version of the cucumber salsa from that day. I love the flavor contrast you find in ‘peach’ salsas.  This version today uses fresh, summer nectarines for a similar fruity sweet background for the spices in the dip.  I like the mildness of the sweet and how it blends with the…

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Sunwarrior Vanilla Goji Berry Granola Parfait & An Awesome Giveaway!!

Sunwarrior Vanilla Goji Berry Granola Parfait & An Awesome Giveaway!!

I just love having the opportunity to help someone try out these products for free this month! Sunwarrior made me very happy this summer! Here’s why.. If you’re new to Canned Time, you may have missed a scrumptious posting I brought you this spring which featured a few recipe ideas using a fabulous new ‘Classic Plus’ line from Sunwarrior products.  If so, please check it out after you’ve enter to win some Sunwarrior for yourself at the end of this posting.   Here’s the link to that earlier article. It has a complete listing of all the fabulously healthy ingredients that Sunwarrior uses in this new ‘Classic Plus’ line and shows you just how important the way they process their products can be to how beneficial they are to your body. Some protein powders leave you wondering why you didn’t spend a little more and get something truly beneficial and tasty?  I’ve been using Sunwarrior’s full line now for years and I really think the Classic Plus is their best product in the full line of options they offer.  The video here will get you some of the reasons I love this product so much and why you MUST enter…

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5 Ingredient: Dairy Free Avocado Chocolate Easter Eggs

5 Ingredient:  Dairy Free Avocado Chocolate Easter Eggs

   This dessert is so fun.  If you don’t make it as an Easter treat, be sure to just try out the chocolate pudding recipe.  It is fabulous.  We have it at least once a month and don’t feel one bit guilty about it either.   Avocado, cacao powder, maple syrup, almond milk and a pinch of salt. It’s perfect in every way. I first discovered the idea of avocado chocolate pudding from Gena @Choosing Raw.  I couldn’t believe just how creamy, luscious and similar it was to my memories of dairy filled, stove top back aching cooked puddings.  If you don’t tell anyone that the base is made from avocados, I think its safe to say…they’ll never know.      In this version, I’ve used the avocado shells themselves to make a dessert presentation for Easter.  The shells fit together after filling them with the prepared pudding and then freezing each half until it’s solid.  Then simply fit the two shells back together and secure them with ribbon for an Easter-Egg-Like presentation for your family.  The shells will thaw in about an hour for serving.  The ones shown here were frozen for over 2 weeks prior to the pics and…

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Vegan Cruelty-Free Holidays – “Punkin’ Pie”

Vegan Cruelty-Free Holidays – “Punkin’ Pie”

    The name pumpkin originated from the Greek word for “large melon” which is “pepon.” “Pepon” was changed by the French into “pompon.”  The English termed it “pumpion” or “pompion.” 1621 – Early American settlers of Plimoth Plantation (1620-1692), the first permanent European settlement in southern New England, might have made pumpkin pies (of sorts) by making stewed pumpkins or by filling a hollowed out shell with milk, honey and spices, and then baking it in hot ashes. An actual present-day pumpkin pie with crust is a myth, as ovens to bake pies were not available in the colony at that stage. Northeastern Native American tribes grew squash and pumpkins. They roasted or boiled them for eating. Historians think that the settlers were not very impressed by the Indians’ squash and/or pumpkins until they had to survive their first harsh winter when about half of the settlers died from scurvy and exposure. The Native Americans brought pumpkins as gifts to the first settlers, and taught them the many used for the pumpkin. This is what developed into pumpkin pie about 50 years after the first Thanksgiving in America. The early settlers of Plimoth Plantation brought English cookery and possibly…

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