Spiced Carrot Cookies

Spiced Carrot Cookies

I’ve been juice, juice juicing this month.  What do you get when you juice?  Pulp!  And more pulp. I can’t handle buying beautiful, organic fruits and veggies and throwing away any little part of them.  So saving my pulp has produced a lovely little Spiced Carrot Cookie.   They’re Vegan, Gluten-free, with Refined Sugar Free options. Read on!  Read on!  Carrots and Orange is a nice, simple combination for juicing.  Mildly sweet.  Very healthy.  Relatively inexpensive.  Very quick! Just 3 or 4 carrots is plenty for a large juice glass.  And an Orange or two will round out the flavors.  The carrots will yield a cup or more of pulp for your cookies.  I don’t have a ‘juicer’ so I just blend the chopped carrots in a high speed blender and then strain the juice out through a fine mesh strainer.  Try to leave your pulp for an hour or so to remove as much liquid as possible.  I put my stainer over a deep bowl.  I squeeze a lot of the juices out with the back of a large spoon and then leave the bowl in the fridge so the pulp can drip through the strainer for a while without wasting…

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Guest Post – Jonny Fresh + Pecan Hazelnut Danish + A Giveaway!!

Guest Post – Jonny Fresh + Pecan Hazelnut Danish + A Giveaway!!

I found Jonny on Pinterest this spring and have admired his quest for raw, fresh food recipes ever since.  His creativity and talent for combining wonderfully fresh flavors is magical.  You can see some of his work in this Guest post he did for me along with the recipe for his beautifully delicious Pecan Hazelnut Danishes.  Enter to win one of Jonny’s new E-Book, “Raw Food Made Fun, Easy and Beautiful” as well.   A World Wide Giveaway!  Yeah!!      So Here’s Jonny!     Raw Vegan Pecan Hazelnut Danishes with Strawberry Banana Filling and Lemon Glaze    Before creating a dish for the great honor that this guest post is, I asked my facebook fans what kind of recipes they were looking for. One woman said she wanted something she could serve her kids for breakfast. It immediately caught my eye out of all the answers, and so I started scheming. I wanted to do something that hadn’t been done before. I only found one Raw Danish throughout the whole interweb, and they looked more like crackers. These Danishes are thick, chewy, and most importantly, perfect for kids. Especially ones that are accustomed to traditional grain heavy western breakfasts.…

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Yet Another Tomato Soup…. & Crispy Veggie Jerky

Yet Another Tomato Soup…. & Crispy Veggie Jerky

Oh no………..it’s warmer outside now and she’s still making Soup…….what the ….?  But wait!!  This one has a twist.   So here’s the real story on my crispy spicy veggie jerky discovery.  Last week, I bought a bunch of salad veggies.  Saturday, I had some time and used the salad veggies to make a soup so they wouldn’t spoil in the fridge.  And Monday, I blended all the remaining soup up, added some more tomato paste, and spread the whole mess onto 3 trays to dehydrate.  Oh wait.  I may have added a little more red pepper flakes to the spread too.  Dehydrated for a few hours and then flipped the hardening spread over to get them nice and crispy.  After about 10 hours, I had the most deliciously crispy, spicy, crunchy snack.  And all from a bunch of old raggity spoiling veggies last week.   Life is good sometimes!   You must try this.  Don’t have a dehydrator?  Just use your oven on it’s lowest temp and keep an eye on it that it doesn’t burn.  Oh, did I mention that your whole house will smell like the Pizza Guy just showed up with a pippin’ hot crusty Italian…

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“Deli Dirt Mustard” Flax Crackers with Guacamole – Vegan & Gluten-free – plus a giveaway!

“Deli Dirt Mustard” Flax Crackers with Guacamole – Vegan & Gluten-free – plus a giveaway!

Green Mountain Mustard makes mustard differently.     They’re not your run of the mill yellow mustard in a squeeze bottle. In fact, they’re not even gourmet mustard. They make different mustard. Mustard that isn’t bright yellow. Mustard that isn’t boring. And mustard that belongs on way more than just your everyday office sandwich. Green Mountain Mustard started out as a “let’s just see if this stuff sells” mustard back in 2007. Several years later, it’s evolved into a brand known for wacky flavors that take you on a flavor journey far beyond national, squeeze-bottle counterparts. With flavors like Deli Dirt (the blend of toppings on an everything bagel), Atomic Rooster (made with homemade Sriracha sauce), and Clove Encounter (made with a whopping 10 cloves of garlic in every jar), we like to help you push the flavor boundaries of condiment creation.   ‘Deli Dirt’ deliciously healthy ingredients:    Did you know that there are 3 different types of mustard seeds?    Mustard plants produce three types of mustard seeds (arguably two): Yellow and brown. There are other varieties, like black mustard seeds and even white mustard seeds, but they are variations of yellow and brown.   You can enter to win 3 Green Mountain Mustard flavors for yourself:  …

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‘Raw’ Sunflower Seed Crackers

‘Raw’ Sunflower Seed Crackers

In a few weeks, I’ll be sharing a recipe and more information about a fabulous new ‘Raw’ foods  recipe book from This Rawsome Vegan Life’s Emily von Euw,  “Rawsome Vegan Baking”   The cookbook is now available at Amazon.  Check it out and be sure to check back to Canned-Time for more details and a shared recipe from the book on March 26th. I’ll be highlighting a few of my own Raw recipes this month as well.  Raw crackers are one truly delicious part of my healthy diet plan.  The flavor combinations, nutrition and varieties are endless.  I mixed up this Sunflower Seed variety years ago and it is still a personal favorite, especially good with sweet jams, nut butters or just as a snack on it’s own. Easy to mix up and inexpensive to make.  A perfect pairing with homemade peanut butter as well ♥ Recipe for that is HERE.    ♥ Check out more nutritional information on the benefits of Sunflower Seeds: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=57http://www.whfoods.com/genpage.php?tname=foodspice&dbid=57

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Beet Hummus & BBQ Flax Seed Crackers – GF with Raw options

Beet Hummus & BBQ Flax Seed Crackers – GF with Raw options

1 year ago I was dehydrating  Cabbage Leaf Chips This year I made 2 trays of dehydrated BBQ flavored Flax Seed Crackers.  So I needed some dip to go with right? You can find this delicious Beet Hummus recipe HERE. For mine, I added in a can of Chick Peas and a little more lemon to make it less thick.  I would add more seasonings if I had just been serving it with veggies but since the flax crackers are bursting with spice and a little heat, the subtle taste of the  hummus was just right. I love how absolutely CRUNCHY the crackers came out.  Gluten free.  Guilt free. Print BBQ Flax Seed Crackers Author: Angela @ Canned-Time.com   Ingredients 2 cups whole flax seeds 1 cup almond meal (use raw almonds for raw options) 10 oz. Hemp seeds (ditto) 1 cup unsalted sunflower seeds (ditto ditto) 15 oz. can pizza sauce (10 cherry tomatoes crushed for raw) 1 tsp. powdered garlic or 2 cloves minced fine 1 Tbs powdered BBQ seasoning (omit for raw) ½ tsp sea salt Instructions Combine the flax seeds (unground) with the pizza sauce and set aside for 10 minutes. Stir together all other ingredients and…

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Crystallized Ginger Candy & Ginger Pear Tea

Crystallized Ginger Candy & Ginger Pear Tea

  A funny thing happened to me when I ventured into making my own homemade crystallized ginger candy this week. I discovered Ginger Pear Tea ♥   This candy is simple to make.  Just slice up some fresh ginger into thin strips, boil it for 30 minutes, add sugar, dehydrate, eat!  A wonderful thing happens  when you pour off the liquid you’ve been softening up the ginger in.  It makes a fantastic tea.  I had yet another overly ripened pear again so I added some juice from the pear  in with the ginger water.  Add a little stevia and BOOM! A spicy rich tea that is even good for you.  Between the candy and the tea I am loving my ginger this week!  I purchased a small 4 oz. jar of crystallized ginger last month from Pensey’s and nibbled away at a little each day.  At $4 I felt the need to conserve my cravings no matter how deliciously healthy the bits were.  But now its all mine at only pennies per cup.  Its ginger all around and as much as I’d like.  I love the spicy sweet and the chewy texture of the candy.  The tea gives it’s own…

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Himalayan “Red Pepper” Salt

So simple, quick and inexpensive.  Homemade Vegetable Sea Salts can add ‘zip’ and nutrition to your meals. With about 10 minutes of prep time and 30 minutes of drying in the oven, almost any vegetable can be dehydrated and ground up to add to your favorite salt to enhance the nutrition, add a burst of flavor and plus:  they just look pretty sprinkled on foods. My latest variety is a dehydrated Red Bell Pepper, ground and mixed at a 50 X 50 ratio with some Himalayan Sea Salt. If you’re worried about your salt intake, this is a great way to stretch your salt use while adding in the flavors and nutrients found in which ever veggies you dry out and grind up with your salts.  Store them just like any other seasoning in a dry sealed container for months and months of uses. Other ideas I have on my list to try are Lemon Pepper, Orange Peel Pepper, Basil Sea Salt, Broccoli Salt….you get the idea. These homemade goodies can make a great, inexpensive gift for friends, family or someone you may not know what to give. Find a cool container     (this small jar was just a…

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No Bake Orange – Pear Cheesecake w/ Biscoff Drizzle

No Bake Orange – Pear Cheesecake w/ Biscoff Drizzle

I think that I could eat Cat food if it has Biscoff drizzled on top of it….so…. Okay everyone…this one is a keeper! I received some fancy pears for Christmas and I have tons of oranges left over from Holiday munching still and so I decided to blend them all up together with some Tofutti and see what would happen. What happened was a little orange gingery cream sicle like cheese / ice cream cake.  Full of flavor(s) and fun 🙂 Orange – Pear Cheesecake with Biscoff Drizzle – Vegan, Gluten Free, Refined Sugar Free  & Raw Options For the Crust: Soak 2 cups of Cashews overnight, drain and rinse. Combine the Cashews with 1 Cup of Raisins (dates for a Raw version) with 1 tsp. of Vanilla extract and 2 Tbs. of Maple Syup.  Blend until it forms a smooth wet dough.  Press the mixture onto the bottom of a medium size spring form pan to about 1/3 inch thick.  Place in the freezer. For the Filling: 2 ripe Pears, peeled and cored, sliced Juice of 2 medium size Oranges, include the pulp. 1 (8 oz.) package of Vegan Cream Cheese 1 (12 oz.) package of Firm Silken Tofu…

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December 2012 Omnium-Gatherum

Our first icy snow of the season today.   So glad I’m home enjoying the view from a warm cozy spot                                                                                                                                         and don’t have to work 🙂 Winter weather around Washington D.C. is usually beautiful, and always a nightmare to get around town in. Here’s what my view out the windshield looked like this morning as my husband was scraping the ice off. Ahhh, I so love D.C. in the winter………… So let’s look forward to the spring and all the wonderful fresh foods that will be in the stores when it gets warmer.  Right now I feel like hibernating until the thaw. My first priority of the new year is to reduce my sugars to be completely unrefined. Glycemic Index of Sugars and Other Sweeteners: Source: http://www.puregoodness.net/nutrition/sweeteners-decoded/ For more information about the…

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Dehydrator Cabbage Leaf Chips

Dehydrator Cabbage Leaf Chips

I know we’ve seen a million versions of Kale chips, and maybe even Cabbage too.  But this was a first for me in the dehydrator. These Cabbage Chips came out crispy, spicy and finger licking good.  Not to mention pennies per serving and about 10 calories? Just about 20 hours in the dehydrator at 115 and you have a nutrition packed snack with all the healthy enzymes retained of raw foods. For these chips, I washed 7 or 8 large flat Cabbage leaves and dried them well.  Next I poured about 1/3 cup of  olive oil in a small bowl. I mixed in 1 tsp. of Sea Salt and 1 tsp. of red pepper flakes in with the Olive Oil.  Then I massaged the oil onto each Cabbage leaf to completely  coat the leaf.  Spread them out on the trays and crank up the heat. A crispy spicy chip to snack on with absolutely NO Guilt! Better to make a bunch, you’ll want more…………. Click here to read more about the healthy benefits in Cabbage. After you copy down this recipe, be sure you’ve signed up for November’s  Virtual Vegan Potluck event: Enjoy!

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Jalapeno Season Salt

A simple seasoning to spice up fries, soups, whatever you want to add a little kick to… I had a few Jalapeno Peppers that needed to be used up but using jalapeno fresh isn’t always convenient. So I cut them up in large chunks and put them on the dehydrator for a couple days until they were rock hard. After the peppers were completely dried, I ground them fine in a coffee grinder. I took the pepper dust and mixed it with about 1/2 cup of Sea Salt and 1 Tbs. of Garlic Powder. Mixed it up well and voila:  Jalapeno Season Salt that will last for months and months. Dust this spicy salt on your fries, on scrambled eggs, most anything that needs a spicy seasoning. Store your salt in a sealed jar to prevent clumping.  Use flaked salt for an even fancier version. Makes a great gift for those hard to buy for friends and is less than $1 a jar! With the savings on the seasoning, you can find a special container to give your seasoning in. Do you like spicy foods?  Have you tried to make any flavored salts before? Here’s a link to a few…

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Vegan Coconut Beet Cookies with Chocolate Chips

Vegan Coconut Beet Cookies with Chocolate Chips

Coconut Beet Cookies have big Chocolate Chips to sweeten up the veggie-ness of the cookie. I came up with these because I really love the nutrition in beets………..but can’t stand the flavor.  I’ve tried, but it aint happening for me I also wanted a soft cookie that I could do in the dehydrator.  These are chewy but not ‘mushy’ so they hold up well for packing, don’t crumble and keep well in the fridge. I went heavy on the spices to cover the beet taste and also used a couple new products from NuNaturals to sweeten the batter. I used the NuNaturals More Fiber Stevia Baking Blend as a substitute for flour and it worked perfectly to hold the pureed beets together The other NuNaturals sweetening product I tried is new and turned out perfectly with these cookies. It’s actually a probiotic and a sweetener called’ PreSweet’ Tagatose, One of the health benefits of PreSweet is that it is a prebiotic ingredient. PreSweet can actually be browned like sugar…..definately on my list from now on for sugar substitutions.  I sprinkled a little on top of each cookie for this recipe and there is no aftertaste. Check out the NuNatural’s website…

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