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…

Read more

Oil Free Chipotle Chickpea Snackers

Oil Free Chipotle Chickpea Snackers

Going almost ‘Oil-Free’ is one of the best dietary changes I’ve made in my life, next to becoming Vegan of course.   In the past year, I’ve sworn off all buttery favorites and switched them out for a healthier, more flavorful version to satisfy my taste buds without packing on the pounds.  It’s not an easy switch to make.  I’ve ruined many attempts at re-vamping old favorites.  Like this Chickpea snack that used to bake up pretty quickly.  The Chickpeas were ultra good for me.  The greasy calorie filled coating I used to stir in to make them quick and easy to make?  Not so good. Imagine spending 20 to 30 minutes cleaning, chopping, mixing up healthy salad veggies for a kinder, super nutrient based meal.  Then image pouring 3 – 400 calories of artery clogging, hip enlarging olive oil all over your nice clean bowl of greens.     One innocent, miserable tablespoon of oil packs a whopping 120 calories of nothing but waste to your bloodstream.   Do we need a little fat in our lives?  Of course.  That’s why many greens and beans come with a modest natural fat % to get us what’s needed for our bodies.…

Read more

“Protein Ninja” by Terry Hope Romero + Dark Chocolate Almond Chewies

“Protein Ninja” by Terry Hope Romero + Dark Chocolate Almond Chewies

Last year, I had the pleasure of reviewing Terry Hope Romero’s “Salad Samurai” which was simply,  deliciously, outstanding! No one’s ever done so much with salads, slaws and sides in one book to strike at my personal veggie cravings as Terry did.  So when they sent out a copy of her newest vegan book, “Protein Ninja”, I was confident I’d be more than happy with the her ‘protein packed’ recipes and tips.  I made my first recipe from the book the very first day the book arrived and I’ve been experimenting and delighting in the results from her book for weeks now. Thanks to Da Capo Lifelong Publishing, you’ll be able to enter to win a copy of Terry’s new book at the end of my review here.   First a quick look at some of the many recipes I’ve whipped up from Terry’s new book already: “Protein Ninja” starts out aptly, guiding readers to easy, economical sources of protein in a plant based diet.  What to keep in your panty.  Best techniques for storing protein packed foods.  On the go foods.   After the Ninja basics, she gets into some hard core creative ways to boost your protein intake without…

Read more

A Dandy Little Chocolate Marshmallow Valentine’s Day Pie

A Dandy Little Chocolate Marshmallow Valentine’s Day Pie

The sweetie-pie folks over at Dandies All Natural Marshmallows asked me to take a crack at a vegan Valentine’s Day dessert using their tasty little marshmallow gems in the mix.  Glad to right? Of course I’d like to share that recipe with you all but even more so….I got to enjoy this creamy, chocolate cloud of a pie for myself…hard work folks!      Dandies Marshmallows are made with all natural ingredients, contain no high fructose corn syrup or gelatin (they’re 100% vegan!), and are the first ever marshmallow to be Non-GMO Project Verified. Oh, and kosher too!  The first Non-GMO Project Verified marshmallows.  Made by long-time vegans and longtime friends Ryan Howard and Dan Ziegler, Dandies are air puffed, which gives them a traditional texture and flavor that melts and tastes just like the marshmallows we grew up with. Produced in the company’s dedicated facility, which is free of dairy, eggs, peanuts, and tree-nuts, these vegan marshmallows are also free of wheat, gluten and corn, and certified kosher by the Chicago Rabbinical Council.            For my Valentine’s Day pie, I melted dark Vegan Chocolate Chips, Almond Milk, a bit of Coconut Oil and 1 bag of Dandies Mini…

Read more

Oil-Free ‘Clean Out The Fridge’ 3 Bean Vegan Chili

Oil-Free ‘Clean Out The Fridge’ 3 Bean Vegan Chili

  What’s better than using up a whole lotta fresh veggies from your refrigerator and coming up with a delicious, spicy pot of chunky chili?  Well in my case today, combining them with a few Pumpkin Rosemary Drop Biscuits from Kathy Hester’s new book, “The Easy Vegan Cookbook”.  Woah,  what a good combination ♥   I’ve been in such a ‘Fall Foods’ mood this week, I finally broke down and emptied out the veggies I had left in the fridge, put it all in a pot and called it ‘chili’.  Luckily for me…it tastes darn good too!! Not to let a good bowl of chili stand alone, I tried out a recipe from Kathy’s newest book to compliment the spice and tang of the my chili.  Kathy’s Pumpkin Rosemary Drop Biscuits are a play on the old Baking Mix boxed biscuits that we all used to know and love.  But these are whole lot tastier and a whole lot better for you.    I used a Gluten-Free flour for mine but Kathy gives lots of options and ideas in her recipe.  Sorry I can’t share that recipe here but get started on the chili, and then pick up a copy of…

Read more

“The Homemade Vegan Pantry” by Miyoko Schinner / A Review & Giveaway plus ‘French Buttercream’

“The Homemade Vegan Pantry” by Miyoko Schinner / A Review & Giveaway plus ‘French Buttercream’

“A guide to creating vegan versions of staple ingredients to stock the fridge and pantry–from dairy and meat substitutes such as vegan yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more.”   –  The Homemade Vegan Pantry The first day I flipped through the pages of Miyoko Schinner’s new cookbook, ‘The Homemade Vegan Pantry’ I tagged this lavender fig jam recipe and knew it would be the first thing to try out from her book.  Being a homemade jam enthusiast and a canning “pro” of sorts, I appreciated the absolute simplicity of the recipe.  4 – 5 ingredients, minimal preparation and cook time, delicious taste.  All good things in my recipe requirements these days. And as I continued to flip through page after page, the book flowed and flowed through each category with an emphasis on just how much you can do in the kitchen once you’re stocked up with the healthy ingredients and ‘know-how’ to create fabulous Plant based recipes.  The jam is wonderful and compliment so many other recipes in Miyoko’s book.  That’s the beauty of it really.  You’ll want to learn the basics and then grow and grow with their…

Read more

Isa’s ‘Vegan with a Vengeance- 10th Anniversary Edition’ – The Queen of Post Punk Kitchen strikes again!

Isa’s ‘Vegan with a Vengeance- 10th Anniversary Edition’ – The Queen of Post Punk Kitchen strikes again!

   Have you ever just wanted to curl up next to a dessert and just snuggle?  That’s what Isa’s Macadamia Blondies did to me when I made a batch.  My first of what will be many batches, I’m certain.  These decadent Maple Syrup drenched Blondies are just one of so many recipes that I’ve tried in the past few months from her newest book ‘Vegan with a Vengeance’   from Da Capo Lifelong Books  Born and raised in Brooklyn, Isa Chandra Moskowitz began her vegan cooking journey over two decades ago. In 2003, she created the Post Punk Kitchen community access TV show to give vegans something to watch. In conjunction with the show, she also started the PPK website to support an online vegan cooking and baking community.  And having been quite the punk rocker in my day and now being a Vegan for the last 3 years myself – let’s just say I fell in love this summer with Isa and her newest, coolest recipe collection. ♥ This book is edgy, like Isa.  It’s delicious and looks at food with a cruelty free mindset while still being  ‘in your face’.  She loves food and she loves animals.  Her two…

Read more

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…

Read more

Peanut Butter Chopped Cherry Ice Cream

Peanut Butter Chopped Cherry Ice Cream

No Cows were harmed in the making of this delectable bowl of ♥  Behind the Myth:  Happy Cows from HumaneMyth.Org In order to maintain uninterrupted milk production, cows are forced year after year to go through an endless cycle of pregnancy and birth, only to have their calves immediately taken from them. Cows and calves cry out for each other as they are separated. All forms of dairy farming involve forcibly impregnating cows. This involves a person inserting his arm far into the cow’s rectum in order to position the uterus, and then forcing an instrument into her vagina. The restraining apparatus used is commonly called a “rape rack.” Half of all calves born are male. Of no use in milk production, they are sent to veal-producing operations or directly to auctions where they are sold and slaughtered when they are just a few days old. Male calves used for veal production suffer a crude castration process and are killed after 4 months spent in small crates or pens.     After just 4 to 6 years, dairy cows are “spent” from being forced to continuously produce milk. Often weak and ill, they endure transport to auction and slaughter, both…

Read more

Spicy Grilled Pineapple Tahini Slaw, Smoothies, Toast, Tacos & More – Oriya Organics Raw Green Protein Powders Giveaway & Review

Spicy Grilled Pineapple Tahini Slaw, Smoothies, Toast, Tacos & More  – Oriya Organics Raw Green Protein Powders Giveaway & Review

      Boy, I kinda went a little crazy this month when the folks at Oriya Organics asked me to work up a recipe using their products.  Crazy good though.  Their ingredients are just superbly nutritious. The first time I tried their Super Green Medley, which contains live enzymes, phytonutrients, antioxidants, wheatgrass, barley grass, chlorella, and sprulina,  I sliced lemon, fresh pineapple, cucumber and a tsp. of Super Green Medley powder into a jar of filtered water and let it chill in the fridge over night.  What a wonderful way to start my morning drinking this delicious powerhouse of nutrition the next day.  I’ve been enjoying the same drink, different fruits each morning now and I can feel the energy boost it’s been giving me already. The SuperFood Protein Medley has no processed sweeteners of any kind. It contains a full serving of spirulina and chlorella. On top of a protein, it is a multi-functional cleanser and detoxifier. You can be very creative with recipes including using the protein powder as a flour substitute as opposed to only in smoothies. The SuperGreen Medley is a blend of the most nutrient dense greens on the planet. There are no fillers,…

Read more

Sunwarrior Classic Plus Protein Powder Review & Giveaway + Brandi’s New York Style Cheesecake

Sunwarrior Classic Plus Protein Powder Review & Giveaway + Brandi’s New York Style Cheesecake

    In the last few months I’ve had the pleasure of trying out a new product line from Sunwarrior. They’d like to offer you each a 1 in 20 chance to win some of their best stuff along with a swanky Sunwarrior blender bottle.  Cool!! Just click here to enter to win now through May 31st. “Organic Certified Classic Plus builds on Sunwarrior’s original rice protein by adding in the amino acid balancing effects of peas, chia seeds, quinoa, and amaranth. This superfood combination still relies heavily on the gentle nature of whole-grain brown rice, but with a hefty dose of the strength that has made Warrior Blend so popular. Raw, plant-based, and powerful, Classic Plus gives you that little extra you want and need. You’ll love the way it tastes, but how it makes you feel is really why we call it Plus. “   I’ve used both the Vanilla and Chocolate flavors now in 10 – 12 different flavors of smoothies and I really love the taste.  It blends smoothly, has great sweetness without a lot of sugar and really makes a great start to my day, my workout and even my desserts as you’ll see here.…

Read more

Gluten-Free Spicy ‘Shroomin’ Eggplant Ravioli

Gluten-Free Spicy ‘Shroomin’ Eggplant Ravioli

  About 5 years ago now, when I started researching all about food allergies and inflammation, I quickly came across numerous articles on gluten-free diets that help reduce swelling, abdominal pains and so many other ailments so common today.  Now, 5 years later, I forget sometimes that not all my readers may know the details of gluten restrictive or free diets.  The recipe and information here is a little refresher for some, maybe new information for others on how the gluten in foods we eat can drastically affect how we feel after a meal.  The ravioli I made turned out so nicely, I’d love it whether gluten-free or not.  But the rice flour wrappers I used instead of a gluten pasta certainly adds to the healthy aspect of the dish.  I’ve always loved ravioli, particularly fried but have usually avoided it until now.  My gluten-free, simple mushroom and eggplant filling version has all the taste you remember from higher fat, processed carbohydrate ravioli but this one wont leave you feeling like you’re 7 or 8 months pregnant after with bloating, stomach pressure and pains.  Just a delicious plate full of yummy pasta-like Italian flavors.   If you suffer from gluten intolerance,…

Read more

Peanut Butter and Strawberry Chia Jam Cookies with Sugar Free & Raw Options

Peanut Butter and Strawberry Chia Jam Cookies with Sugar Free & Raw Options

 What’s better than a chewy peanut butter cookie? Let’s see… Whether you choose a ‘Raw’ cookie …  Or Baked and Toasted….      These are a tasty, healthy way to get your sweet in without all the fat, sugars or gluten of most cookies. Have a great week everyone! Thinkin’ Jack had one too many cookies…………Shhhhhh !

Read more

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…

Read more

Maple Candied Oat Pecan Crumble with Maple Cinnamon Baked Pears with fresh tangy Currants

Maple Candied Oat Pecan Crumble with Maple Cinnamon Baked Pears with fresh tangy Currants

   A few months back now, I received a very special package from a good friend in Oklahoma.  Fresh Oklahoma pecans.  My favorite nut.  A few weeks later….another package.  And this one had a lovely jug of Ohio made, maple syrup, from that same good friend.  Most people know her by just Annie.  I thanked her for such a thoughtful gift to me, and my stomach!  Particularly when she has been up to her eyeballs in new projects, not the least of which is a new cookbook now available for pre-order.  I had to make these precious gifts into the most special dessert ever.  I think I did it too. Maple Candied Oat Pecan Crumble with Maple Cinnamon Baked Pears with fresh tangy Currants  I’ve never seen fresh currants in the grocery before that I know of.  When I saw them at Whole Foods, I knew they’d be a perfect complement to the maple flavors in this dish.  I hesitated to add them to the recipe because they would be hard to find.  Cranberry might be a substitute, unsweetened.  Or cherries?  Something with a little tang.  The currants were definitely a hit and I’ve used them as salad toppings as well.…

Read more

“The Vegiterranean Diet” by Julieanna Hever, MS, RD – a review, recipe & book giveaway

“The Vegiterranean Diet” by Julieanna Hever, MS, RD – a review,  recipe & book giveaway

I recently received a copy of Julieanna Hever’s book “The Vegiterranean Diet“ for review.   It’s a very special book indeed. “The Mediterranean diet has been the gold standard dietary regimen for decades, and with good reason: it has been linked to lowered risks of chronic conditions such as heart disease and diabetes. Julieanna Hever , MS, RD takes the Mediterranean diet concept to a whole new level! By focusing on whole-plant foods that promote long-term wellness and ideal weight management, we can reap the benefits of the most researched and beloved diet, made even healthier.  This is the best of the best for plant based diets in my view.  It’s a healthy, easy way to maximize your physical abilities, be kind to our animal friends and don’t forget, eat fabulous foods.  Julieanna has it all in this book.”  The Vegiterranean Diet, which includes a foreword by Dr. Neal D. Barnard  and blurbs by John Robbins, Kathy Freston, and T. Colin Campbell offers: ·         Comprehensive nutrition info ·         Shopping lists with everyday ingredients ·         More than 60 delicious, budget-friendly recipes ·         Flexible meal plans (great for families, too!) ·         Strategies for overall health Julieanna presents the facts and figures in…

Read more

No Bake Maca Chia Chews with Pistachio Maple Glaze – Kristy’s 2014 Vegan Cookie Swap! Plus a Vitamix Giveaway Contest

No Bake Maca Chia Chews with Pistachio Maple Glaze – Kristy’s 2014 Vegan Cookie Swap!  Plus a Vitamix Giveaway Contest

I’m so happy to be joining Kristy’s Keepin’ It Kind Vegan Cookie Swap again this year.   Last year, my 5 Layer Lime Brulee Bar Cookies were slightly more complicated than my recipe for this year’s event.  This year, Kristy’s month long event has a special addition.  Vitamix will award one lucky reader with a fabulous Vitamix mixer!    Awesome.   To enter to win, and the see the full post and recipe for my Maca Chia Chews, you’ll need to hop on over to Keepin’ It Kind. Be sure to check out all the Cookie Swap entries while your there as well.   No bake and raw, these Maca Chia Chews will be the hit of any holiday party and likely, the most healthy treat on the tray! Topped with a naturally sweetened glaze and a pinch of my favorite Pistachios, this cookie is a perfect choice for any diet, any taste,  any cookie lover~!     Chocolate Chips?  Cacao?  Maple Syrup?  How can you go wrong with these babies? I love raw cookies for the same reason that people so love cookie dough.  You cut out a step, baking that is, and in the process, allow for more of…

Read more

Vegan Cruelty Free Holiday – Asian Orange Butternut Squash

Vegan Cruelty Free Holiday – Asian Orange Butternut Squash

Another Holiday side idea for you this week.  A flavorful way to get veggies on the table at holiday time without the traditional sugary marshmallow topping.  If you’re in a hurry, or just get annoyed cutting up squash, you can usually find butternut pre-cut in the grocery store.  Certain this sauce would work equally well with cubed sweet potato in place of squash.  Increase your boiling time if you use potatoes though.  You want to make sure that your squash are completely done through or no one will enjoy your dish.  For added flavor, mix up the syrup / sauce in advance and let the squash sit in the juices overnight in the fridge.  You can adjust the spiciness by adding more red pepper.  I  left out any salt due to the soy sauce but you may want to add a little after the squash are cooked.  You could also cook this dish up in advance and keep it covered in the fridge until serving it for your holiday dinner. Congratulations to Karen G. for winning a copy of Nava Atlas’s ‘Plant Power’ this week.   Her winning entry used her bonus code she received from being an email follower…

Read more

Veggie Lo Mein – from “Plant Power” by Nava Atlas – A book review & giveaway

Veggie Lo Mein – from “Plant Power” by Nava Atlas – A book review & giveaway

  I’m sure that I’m not the only one who has those meals where you just say, “forget good-for-you food, I want something I’m craving”.  Well, this book, Plant Power by Nava Atlas brings those two mindsets into one plate.  Healthy meets traditional desires for yummy flavors and fun.  One of my absolute favorite Asian dishes has always been a big carry out container of Lo Mein.  I usually try to get something with less fat, less carbohydrate and less money when we order Chinese.  When I first tried Nava’s recipe for Lo Mein I was shocked at how easily the dish came together and just how much delicious flavor a handful of healthy ingredients whipped up for a homemade version of my carry-out favorite.   To let you all in on a behind the scenes process of food blogging, there are many times when you photograph a dish prior to ever tasting it.  Just the logistics of creating a blog post makes it necessary to photograph your recipe in an unnatural setting to just someone sitting down to enjoy a meal.  This recipe was just one of those times.  I had been working all week from 4:30 a. m.…

Read more

A Cruelty Free Holiday – Vegan Holiday Basics

A Cruelty Free Holiday – Vegan Holiday Basics

 What would the holiday season be like without our favorite family traditional foods?  That’s what it’s really all about isn’t it?  Finding time with our loved ones to talk and enjoy the foods we grew up loving and savoring for the fall?  My Mom has the most beautiful set of China that only sees the light of day on 2 days each year.  Thanksgiving and Christmas need to have a special menu for those times together.  Special for all.  These basic dishes I’ve put together have all the flavors of fall without the cruelty and expense of slaughter.  Baked, buttery potatoes.  Creamy Slaw salads.  Flakey crusts dripping with piping hot berries in syrup.  Why bring animals into that mix when the food is so fine without them?    Take a look:   Sliced Red and Sweet Potatoes with a touch of Sweet Peppers.   Adapted from a family tradition from both my husband and mine’s youth, it bakes up in minutes, has endless variations for veggies and will last the week while you rest your feet and enjoy your guests.  Christmas Rice – Wild Rice with Spinach and Pomegranates    Brussels Sprouts with Radicchio in a Brown Mustard Orange Glaze  …

Read more

Vegan Life & ‘Warm You Up’ – Chia Buckwheat Granola Cereal

Vegan Life & ‘Warm You Up’ – Chia Buckwheat Granola Cereal

Some unusual habits of Vegan life. Bargaining this week with a store owner for his browned bananas – scored at $2.oo for 40 – well, 39 cause I ate one while bagging them up in the store.  Buying local is best.  Cheap local is fabulous!  The more experience I get at buying Vegan lifestyle foods, the better I get at not going broke doing it.  Not so long ago I would spend hours each week making my own Soy and Almond milks.  I bought on-line many a month because seeds and healthy sweet ingredients just were not around in the stores.  It sometimes seems like overnight, Vegan dieting and nutrition gained recognition and acceptance.  I got to talk with the folks at This Is It D. C. last week about Canned Time and the whole Vegan trend now.  Check it out and thank them while you’re there for showing a bit of interest in Vegan ideas and cruelty-free living. It seems that the surge in Veganism in today’s World is creating a lot of drawbacks though since so many seem to think of it as just another diet plan.  Some good can come of it too though, like the market…

Read more

Key Lime Oreo Cheesecake with Coconut Oat Vanilla Nut Creamer from Kathy Hester’s ‘OATrageous Oatmeals’ review & giveaway

Key Lime Oreo Cheesecake with Coconut Oat Vanilla Nut Creamer from Kathy Hester’s ‘OATrageous Oatmeals’ review & giveaway

This Giveaway is now closed.  Well, well well.  Kathy Hester has really done it this time. Today, Kathy presents us with her ode to Oatmeal. Kathy Hester’s  OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain ” Just the word “oatmeal” can evoke strong memories. It takes me back to a childhood bowl of apple-cinnamon instant oats. Warming and soothing, it fortified me enough to go out into the cold to school. But oats can be so much more if you just explore and experiment a little bit. In this book, I will show you that you can make a meal out of oats any time of the day or night. You’ll be amazed by oat recipes that go way beyond adding hot water to a brown packet of instant oats.”  – Kathy Hester    One of many favorite recipes, I have many as you’ll see in this post from July, is Kathy’s ‘Coconut Oat Vanilla Nut Creamer’ I’ve been using it mostly in the mornings with a tasty new granola mix with buckwheat groats, chia seeds, dried fruit.  I warm the Coconut Oat Creamer slightly and pour it onto my granola.  It mixes with the sweet…

Read more

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…

Read more

Creamy Vegan Mushroom Soup with Fresh Thyme

Creamy Vegan Mushroom Soup with Fresh Thyme

   Growing up, you couldn’t pay me enough to eat anything that I knew had mushrooms in it.  Seriously.   I didn’t even like the way that they smelled.  If you are the same way when it comes to mushrooms today, please read on.  You’ll be glad to discover that they aren’t detestable like I’ve always assumed.   This soup may even bring you around to, well, love them!   Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium.  They provide so many important nutrients including selenium, potassium, riboflavin, niacin and vitamin D.  Mushrooms are the leading source of the essential antioxidant selenium in the produce aisle. Antioxidants, like selenium, protect body cells from damage that might lead to chronic diseases. They help to strengthen the immune system, as well2. In addition, mushrooms provide ergothioneine, a naturally occurring antioxidant that may help protect the body’s cells. – See more at: http://mushroominfo.com/benefits/#sthash.nCCmONw6.dpuf  I’ve used this soup to create so many other healthy dishes since changing to a Non-Dairy diet.  It can blend with so many other flavors in soups and casseroles, be used as a savory gravy over roasted vegetables or combined with pasta or rice as…

Read more

Cara Reed’s ‘Decadent Gluten-Free Vegan Baking’ – an Interview, a Recipe & a Giveaway! Closed

Cara Reed’s ‘Decadent Gluten-Free Vegan Baking’ – an Interview, a Recipe & a Giveaway!  Closed

 Giveaway is now CLOSED.  I recently had a chance to talk with Cara Reed, author, blogger and Gluten-Free goddess.  She has a new book out that takes Gluten-Free baking to a new level.  She’s already made headlines on her blog, Forks & Beans, with her famous gluten-free flour blend and mock ups of the world’s favorite candy bars and baked goods.  If you’re not familiar with her site you’ll love it.  I try not to read Cara’s posts on an empty stomach though….too frustating looking at all my childhood sweets so beautifully re-created into healthier treats.  Cara is a real sweetheart herself.  I had a chance to ask her about the book, life and her health changes recently. ‘Decadent Gluten-Free Vegan Baking’   Me:  Cara, congratulations on the book.  Is it your life’s ambition?  Or a total surprise to be a published author now? Cara: The moment I began blogging I could have never dreamt that I would be where I am today. Every step has been some of the most delightful surprises I have experienced, with this cookbook being not an exception. Me:  Can we all look forward to your writing another soon? Cara: I already have an entire list…

Read more

30 Minute, No Mess – Spicy Baked ‘Stir Fry’

30 Minute, No Mess –  Spicy Baked ‘Stir Fry’

  This dish is the easiest way I know to enjoy all the flavors and nutrition of a stir fried meal, without the Wok!   It’s also a wonderful way to use up some older veggies and give them new life for a quick, healthy super.  I used yellow squash and sweet pea pods for this one.  Obviously, a zillion different veggies would have worked just as well.  This one is all about the sauce. You can make the sauce up a couple of days in advance even if needed – Party food anyone?  And then just clean and cut up whichever veggies you choose.  Put your cut veggies in a deep baking dish.  Pour on the sauce.  Stir and bake.  That’s it.  So good.  So fast. And your house will have that heavenly smell of just delivered Chinese food, without the expense.  Without the big tip for a driver. Pour on your sauce and you’re ready to bake! The sauce has a hint of Thai.  It can be made thin or thick.  I suggest making enough though.  You’ll want some to pour over a little rice as well to make this a quick meal for any night.  30 minutes…

Read more

Gluten Free Sesame Oat Biscuits

Gluten Free Sesame Oat Biscuits

I’m a biscuit Girl.  Always have been.  If I had to choose between sliced bread, rolls, croissants or a crispy, flaky biscuit I’m always on the side of the last.  I grew up on having quick and simple biscuits like these a couple of times a week sometimes.  These oat biscuits are a little more healthy in the long run than Mom’s but just as easy to make and just as tasty with a bowl of soup, a salad, or just slathered with jam. The biscuits my Mom always made us were one of the first things I attempted to re-create when I was out on my own.  When I first had to figure out how to eat what I was used to eating without spending any of my preciously vulnerable weekly income.  I did have one week in my sophomore year when I knew on Sunday that I had $20 to live on until Friday.  I decided in my ignorance and youth to buy just Diet Pepsi of all things, to get me through.  I survived that week.  But I sure would have been better off if I’d had a few of these biscuits to soak up all the…

Read more

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.…

Read more

Southwestern BBQ Vegetable Hash with @BeyondMeat Crumbles

Southwestern BBQ Vegetable Hash with @BeyondMeat Crumbles

    My first attempt at using Beyond Meat products went so well yesterday.  I can’t wait now to try out all their other non-meat products in my recipes.  It was kinda weird using ‘meat’ again?  The taste in this hash was spot on.  I originally planned on mixing up just a simple vegetable spicy hash with potatoes, onion and some yellow squash I needed to use.  This turned out much more tasty with red beets, celery, Southwestern seasonings, a tiny touch of liquid smoke, and of course, the Beyond Meat Feisty Crumbles.  I purchased this 11 oz. bag at Whole Foods Grocery.  They were on sale for $4.99 which made them comparable to what a package of lean ground beef would have been for the recipe anyway.  11 grams of protein per serving.  The product’s main component is pea protein.  Who’d a thought?  A very tasty alternative to meat I’d say.  I can’t wait to use this ‘Feisty’ Beyond Meat in chili and Sloppy Joes.  And if I had known the southwestern flavors would be so good, I most likely would have picked up some chips to scoop up my hash with.  It really is a perfect Mexican dish as…

Read more

My perfect ‘lunch-on-the-go’ = Raw – Kale Mango Pepitas Seed Tacos

My perfect ‘lunch-on-the-go’ = Raw – Kale Mango Pepitas Seed Tacos

 This past month I’ve been concentrating much more on finding unprocessed foods to take on my workday.  It’s challenging to say the least being in a car, sometimes a hot car, all day and trying to eat a healthy fresh meal that will keep me going as well as satisfy my taste buds.  I’ve had a lot of success with homemade bars and balls.  A new favorite is a Chocolate Peanut Protein ball.    They’re so quick and inexpensive…and tasty.  This week, I discovered what will seem like much to simple a meal to share in a post to most.  A kale leaf wrap that I fill with fresh mango, pepitas seeds, a little Justin’s Almond butter (yum) and a couple dates.  This one packs well if nothing else.  And the flavor combination was so delicious I just had to mention my find.    Speaking of finding, on Tuesday I found myself and about 40 other fans of Choosing Raw at a juice bar in D. C. celebrating Gena Hamshaw’s new book, “Choosing Raw, making raw foods part of the way you eat”  If you missed my review of Gena’s book Friday,  please be sure to click back to it…

Read more

close
Facebook Iconfacebook like buttonTwitter Icontwitter follow button