Carrot Salsa

Carrot Salsa

grind… dip… enjoy. drink! Print Carrot Salsa Author: Angela @ Canned-Time.com Recipe type: Condiments Cuisine: Mexican   Ingredients 1 ripe Mango, diced 6 Scallions, diced 1 cup Cilantro, chopped 1 cup sliced cherry tomatoes 2 cups baby carrots, small diced in food processor 2 garlic cloves, chopped ⅓ cup fresh lime juice ⅓ cup pickled jalepenos or fresh for more heat hot sauce to taste salt and pepper to taste (about ½ tsp. each) Instructions Mix all ingredients in a bowl. Taste for seasoning. Refrigerate in a sealed container at least 1 hour – overnight preferred. Serve with chips or veggies. 3.2.1284 Have a safe weekend everyone ♥

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Gluten Free Chocolate Chunk Blondies

Gluten Free Chocolate Chunk Blondies

  I’ve always wondered what the difference between ‘brownies’ and ‘blondies’ is.  Now I know, it’s just a little molasses.  Or Brown Sugar.     Creating a Vegan Blondie wasn’t too tricky, but this version is also Gluten Free so I was very pleased that it turned out moist and cakey.  Gluten free and I are not friends yet in the kitchen………..but we’re talking at least The flax ‘eggs’ worked well, I added both yeast and baking powder to make sure the batter had some lift.  And homemade brown sugar makes them as fresh as possible. I mixed up my first batch of brown sugar last year and am truly addicted to the difference from store bought.   If  you’ve never tried your own, here’s some details on how easy it really is to mix up and have fresh on hand anytime:         Homemade brown sugar makes up in about 5 minutes and only has two ingredients. You can make it dark or light, store it just like store bought and more importantly you’ll know what’s in it……….you can use the molasses of choice and sugar of choice for that matter.  Check here for more details.  It’s…

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Luscious Vegan Chocolate Mousse

This weekend I was trying to mix up a nice, simple chocolate sauce to drizzle over some fresh pears.  Something just went awry when I tried to thicken up the melted chocolate with a bit of ripe Avocado…. the end result was a wonderfully creamy chocolate mousse.  A luscious dessert.   Print Luscious Vegan Chocolate Mousse Author: Angela @ Canned-Time.com Recipe type: Healthy Dessert   Ingredients 1 Avocado 1 Cup Nut Milk of choice ½ Cup Melted Non Dairy Chocolate 1 dropper of Vanilla Liquid Stevia (I used NuNaturals brand) 1 dropper of Lo Han Liquid Sweetener (I used NuNaturals brand) 2 Tbs. Cocoa Powder pinch of salt Instructions Blend all ingredients in a food processor or blender. Pour mix into small bowls. Cover tightly with plastic wrap and chill for at least 1 hour to set up the mousse. Makes 2 – 3 servings. 3.2.1251  Just 2 days left to enter the NuNaturals Giveaway happening on 4 blogs with 16 winners….plus a $125 Grand Prize. Have you entered today?  Enter on all 4 blogs to increase your odds.  Contest ends July 11th at midnight.

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Vegan Pistachio Ice Cream with Macadamia Nuts

Vegan Pistachio Ice Cream with Macadamia Nuts

My favorite ice cream flavor has always been Pistachio. This recipe I got together last year for St. Patty’s Day really made a fabulous non-dairy version of an old favorite.  I spent a lot of time cracking the nuts open to soak them.  I would suggest trying to get some already shelled.  I sat at the table cracking away and started realizing how many things in my kitchen are ‘Pistachio’ color…………….I guess I like the spring green more than I realized? Soaking the pistachios helps to blend them in with the avocado and flavors the creamers. Doesn’t taste like Avocado, doesn’t even taste like Coconut. Just a big bang of Pistachio and Vanilla flavor which is what I wanted. The Macadamia nuts give it an extra crunch although any nut would be good or leave out the Macadamias and just reserve some of the Pistachio nuts to add in whole.  The texture of the Pistachios was still in the cream on mine too so it’s not purely smooth like regular ice cream would be. Boy, for someone who’s hated missing ice cream since going Vegan, this is like magic.   Love getting to taste my old favorite flavor or ice cream again…

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July 4th Bing Cherry Bombs

 I live in Washington D.C. and one thing we celebrate in grand fashion each year is Independence Day on July 4th. Although I rarely go down to the Mall for the biggest fireworks show anymore, crowds are not my favorite thing since 9-11, I do like to celebrate with family and some good foods. This time of year that usually includes some summer fresh fruit or veggies. And Bing Cherries are absolutely in my top 10 Summer snacks.  Who knew they were also pretty healthy for you? I can remember each summer growing up, my Mom bringing home the huge bag of cherries and we’d grab a handful, go outside and start gobbling them up and spitting out the pits over the deck. The bag never lasted very long ;( My fancier version here includes two more  favorite foods:  Dark Chocolate and some shredded Coconut flakes.  I also experimented with a Vegan Marshmallow spread I found that is super easy to use and tastes great with the Coconut and the sour of the Bing Cherries.  The Vegan Marshmallow Creme from Suzanne’s that  I used here made the cherries taste a lot like a fruit filled cake.  Not overly sweet but…

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Ginger Red Bean Popsicles – plus a Giveaway!

Ginger Red Bean Popsicles – plus a Giveaway!

Giveaway is now closed  I’ve been drooling through Kathy Hester’s newest book, The Great Vegan Bean Book, for over a month now since it’s release and I can’t stop contemplating which recipe to try out next.  I’ve already made the wonderfully spicy Sloppy Buffalo Beans.  Twice actually.  That burger is so quick and simple to make up on a busy night.  I love it!  But today, I’m sharing the sweeter side of beans.  Ginger Red Bean Popsicles.  They are uniquely flavored for a dessert, especially a popsicle.  Leave it to Kathy to come up with unusual flavors and bean recipes.  The Bean paste is simple to cook up and stores well in the fridge or freezer so you can make up some of these pops in a flash.  In minutes really once you have the paste made.  Just a few simple ingredients to have on hand and you’ve got a lovely simple pallet cleanser after lunch, dinner, heck I’ve had two of them for breakfast already today.  Really fun getting your protein in each day from such a delicious frozen treat. You can see many more recipes from Kathy’s book on her website Healthy Slow Cooking as well. Kathy’s new…

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Cashew Crusted Blueberry Plum Mini Pies

Cashew Crusted Blueberry Plum Mini Pies

 With just two of us eating at my house, I’m always looking for quick treats that will freeze and store well so I can pop up a fancy dessert any evening without struggling to use up a whole cake, pie, pudding within the next few days.  These mini pies are a perfect lite ending to a meal or can fill in for breakfast on the go if packaged correctly.  I baked mine in a Mini Pie maker but my recipe adjusts for oven cooking as well.  The filling here is just what I like and had on hand.  It can easily be changed to other fruits as long as they are prepared in small pieces to fit into the smaller pie crusts.  Frozen Blueberries worked well.  I’d like to try it out with Mango, Peaches, Strawberry.  Even Pecan will be good although the filling preparation listed in this recipe would have to be adjusted for Pecans. I’m a big fan of Plums and I usually let them almost over ripen to ensure that they don’t upset my stomach and also maximize their sweetness.  It’s hard to find ready ripe plums in the grocery here so I almost always wash them…

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Ornament Cake Balls – Vegan, Gluten Free w/ Raw Options

Ornament Cake Balls – Vegan, Gluten Free w/ Raw Options

I saw these adorable little ornaments while searching for some ‘cake pop’ ideas and had to give them a try.  I picked up some clearance ornaments at Michael’s Crafts for a $1, removed the top metal hooks from them and got to work making up a ‘raw’ batter for my pops. My quick and easy – delicious raw recipe came from Cara over at ‘Fork and Beans’.  Leave it to Cara to come up with a wonderfully nutritious version that tastes as good as it looks!  Check out her Raw Chocolate Cake Pops. After the dough balls firmed up in the freezer, I rolled a few in some sugar crystals and dipped others in melted chocolate. These cute little balls of sweet goodness would be perfect for a party tray or dessert centerpiece for holiday tables.  With all the sweet stuff around this month, you can pop one of these bites without much thought to it ending up on your hips. Store them in a sealed container in the freezer until you’re ready to decorate the tree! Definitely healthy fun food……… Enjoy 🙂

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Spicy Candied Nut Brittle

Candied Nuts?  Spice? = YUM I’ve always loved contrasting flavors and textures in food and this snack has it all! The salty, spicy seasonings, the syrupy sweetness of the stevia and maple syrup, the crunch of the caramelized  nuts! I took half of this batch and saved it to break up on top of salads and the other half I pressed into a greased square container to make bars out of for breakfast.  Press down hard on the candied nuts, cover and freeze.  When they get cold, just cut into squares and wrap. Either way you enjoy these spicy gems……….you will enjoy them a lot! Spicy Candied Nut Brittle – Sugar Free options, Vegan & Gluten Free 4 Cups of Mixed Raw Nuts    ( I used slivered Almonds, Brazil, Pistachio and Peanuts in this batch) 1/3 Cup Black Sesame Seeds 1/3 Cup Vegan Vegetable Spread like Earth Balance 1/3 Cup NuNaturals brand  PreSweet™ Tagatose 1/4 Cup Maple Syrup or Agave Nectar 1 Tbs. Cinnamon 1 tsp. Sea Salt 1/2 tsp. Cayenne Pepper 1/2 tsp. Red Pepper Flakes Melt the Vegetable Spread in an iron skillet or fry pan over low heat  until it begins to simmer slightly. Add in all…

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The ultimate state of raw chocolate euphoria………Superfoods Snacks Giveaway

The ultimate state of raw chocolate euphoria………Superfoods Snacks Giveaway

Great news for those of you entering recipes in the Healthy Fun Food Recipe Contest ……I told you that we’d have special prizes throughout the month and here we go………… See this yummy nutritious chocolate ball?  Well 1 lucky recipe will win a whole box of these delicious snacks from Superfood Snacks.  I’ll pick a recipe randomly next Saturday morning out of all the entries, both categories combined (on random.com) and that recipe writer will receive a box of Brazilian Chocolate Ecstasy Superfood Snacks!   Superfood Snacks are full of the best ingredients…………..and nutrition. Just look at all the wonderful ingredients in each bite of these lusious treats….. Ingredients: Organic Clear Agave Nectar*, Organic Brazil Nuts*, Organic Cacao Powder*, Organic Dried Mango*,Organic Hunza Raisins*, Organic Coconut*, Organic Dates*, Organic Dried Bananas*, Organic Incan Berries*, Organic Chia Seeds*, Organic Maca Root Powder*, Organic Vanilla Powder*, Organic Cinnamon*, Selina Naturally Hawaiian Deep Sea Salt. (*Raw & Organic ingredient) Allergen Alert:  Manufactured in a facility that processes products containing nuts (peanuts, tree nuts).  May contain tiny date pits, shell fragments, or natural mineral matter. But who cares about that if they taste yuck?   Well they are delicious………..and especially when you win some right? Brazilian Chocolate Ecstasy contains an ORAC antioxidant rating of 12,396. That…

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Penna Gourmet Olive Home Processing Review

Penna Gourmet Olive Home Processing Review

I was asked by Penna Gourmet Olives to review the home curing process for fresh olives and see how I liked the ease and flavor of home cured olives. So far, the process could not have been easier…..well, except for buying them in the can which Penna can also handle for you if you’d like:    Partida Style: http://greatolives.com/2011/08/29/mediterranean-partida-style-recipe-for-curing-2-5-lbs-of-green-fresh-olives/ I received this box containing 2.5 lbs. of fresh olives packed for me by Penna Gourmet Olives. Penna Gourmet Foods is a grower, packer and processor of gourmet olives Penna Gourmet Foods olive processing incorporates old processes improved upon and made safe by modern microbiology Penna Gourmet Foods  has been in business since 1979 Penna Gourmet Foods Fresh Olives are available starting around the middle of September (weather permitting) They provided me with step by step instructions for processing fresh olives to remove the bitterness and then offered a variety of flavoring options as well. The first step was to thoroughly wash the olives.  I rinsed them well in a colander and then placed them in 2 (1) Gallon size glass jars that I had for ‘sprouting’ seeds and beans. These jars work well for soaking but any glass or plastic will do.  Each olive…

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Vegan Chocolate Peanut Butter Pie

Vegan Chocolate Peanut Butter Pie

Featured On: My Mr. Floydy has been cooking up a storm today………….. This pie is creamy like chocolate pudding with a hint of peanut butter.  The raspberry topping adds a perfect sour bite that cuts through the sweet and balances each bite.  Sugar, Dairy and Gluten Free.  It freezes well and is a great breakfast or dessert idea. Mr. Floydy was oh so helpful getting the shots for this one today.  He doesn’t like when something else, even Pie, gets more attention than he does……….. Vegan Chocolate Peanut Butter Pie Crust: 10 Medjool Dates, pitted and soaked for 15 minutes 1 cup Filtered Water (you can use this to soak the dates in) 2 Tbs. Ground Flax Seed 1/4 Cup Powdered Stevia Baking Blend 1 Cup Gluten Free Cereal 1 Tbs. Cinnamon   Blend all ingredients in a high powered blender, pulsing until a rough dough is formed.  Press dough with fingers into a pie pan or iron skillet just onto the bottom. Chill crust while making the pie filling.       Pie Filling: 1 Cup Smooth Natural Peanut Butter, microwave for about 30 seconds to soften 1/3 Cup Sunflower Seeds 1/3 Cup Raisins 1/3 Cup Vegan Dark Chocolate Chips…

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Coconut Blueberry Dark Chocolate Bark

Coconut Blueberry Dark Chocolate Bark

It was time to clean out some ‘just about used up’ bags from my freezer and what better way than to combine all the good ingredients inside some chocolate? There’s no real recipe here since I was just kind of piling things into a bowl, stirring it up and then freezing it.  But here is a good example of some Coconut Blueberry Chocolate Bark:  (and a great site as well)  http://lifeasadreger.wordpress.com/2010/10/18/paleo-coconut-blueberry-bark/ For mine, I used a bag of Vegan Dark Chocolate Chips that I got at Whole Foods, melted together with some Coconut Oil.  And then 1/3 of a Cup of each: Fresh Blueberries, Sunflower Seeds Coconut Flakes Chopped Macadamia Nuts, Raisins I love chocolate bark because it allows you to be so creative and make something specific to your personal likes.  And if you’re careful, you can make it pretty healthy as snacks go………. Chocolatey, chewy, fruity, nutty, and a touch of salt…..yum! Have you ever made some chocolate bark? I love to see how different people can use the same ingredients in so many different ways.  What’s your favorite combination? Enjoy!

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Bing Cherry Jam – Sugar Free

Bing Cherry Jam – Sugar Free

 Big beautiful Bing Cherries are everywhere here right now.  They are slightly pricey in my mind so instead of devouring the whole bag……….. I decided to have a little discipline and make some jam so I can enjoy them all year………well at least until I use up this stuff which might not make it to the end of the season!  This is some great jam, and sugar-free?  Love it. I have never used the Pectin for Sugar Free jams until now and I was really happy with both the taste from the Stevia Powder and the thickness from the sugar-free Pectin.  I’ll try this again with a lot of different fruits now that I know is works so well. Sugar Free Bing Cherry Jam Four Cups of Fresh Bing Cherries: Pitted and Sliced 1/4 Cup Stevia Powder 1/4 Cup Water 2 Pectin Packages for Sugar or Low Sugar Jam 3 1/2 Pint Canning Jars Boil the pitted Cherries, water and Stevia for about 45 minutes at a light boil. When the fruit is softened, add in the pectin and boil another 2-3 minutes until you notice the syrup is thickening up.  Remove from heat . Pour jam into sterilized 1/2 Pint…

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Chocolate Banana Cashew Butter

Chocolate Banana Cashew Butter

Featured On: This nut butter turned out just perfect for me. It’s creamy like pudding on your tongue…just sweet enough to satisfy that  afternoon ‘gotta have chocolate‘ craving. And it’s Healthy?  You bet it is.  Very.  Very little sugar, no gluten, no dairy. And it tastes good?  No way. Yup, tastes delicious actually. Chocolate Banana Cashew Butter 16 oz jar of Cashew Butter (Organic or make your own) 1/3 Cup Cocoa Powder 1/2 tsp. Vanilla Stevia 1/4 Cup Honey or Agave 1 tsp. Cinnamon 2 Ripe Bananas 3 Tbs. Water 3 Tbs. Olive Oil or other 1/2 Cup Non Dairy Milk, I used unsweetened Soy for this Blend all ingredients in a food processor, slowly, scrapping down sides until smooth butter is formed. (I thought I killed my Ninja blender doing this one, luckily it worked again after the motor cooled so pulse the butter a lot so you don’t burn out your blender) Store in a sealed container, may be frozen in smaller batches.  Refrigerate up to 1 month. You can almost taste how good this is……….for you. I am already planning to use it as a filling for  some other desserts, coming soon! Have you ever made any nut butters…

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Gluten Free Spicy Lentil & Seed Crackers w/ Raw Options

Gluten Free Spicy Lentil & Seed Crackers w/ Raw Options

  These spicy crackers are easy to make, full of nutrition and tasty too! I think they go great with my Lemon Curd Jam. But any sweet or savory topping will compliment the crisp and spicy taste here. Gluten Free Spicy Lentil & Seed Crackers w/ Raw Options Ingredients: 1/3 cup red or  green lentils (or another kind of lentil) 1/3 cup  Gluten Free Oats 1/3 cup  flax seeds 1/8 cup sunflower seeds 1/8 cup pumpkin seeds 1/4 cup sesame seeds pinch of sea salt Optional additions: (About 1 Tbs. of any listed)  red pepper flakes, garlic powder, rosemary,  ground fennel seeds, onion powder Soak all ingredients in filtered water 8 hours or overnight.  Drain. Pour mixture into a food processor or powerful blender. Blend on high until a smooth paste is formed scrapping down sides frequently. Add in water to batter as needed until smooth. Spread out onto a greased cookie sheet as thin as possible.  * I used my hands with Olive Oil on my fingers to prevent sticking. Score dough into square shapes if desired, poke a few fork holes in each to vent. Sprinkle with spices and / or salt for added flavors. For RAW crackers:  Dehydrate for 8 – 20 hours…

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Sweet & Spicy Slaw w/ Stove Top BBQ Beans

Sweet & Spicy Slaw w/ Stove Top BBQ Beans

  What’s better on a hot 95 degree day than some cool slaw and some spicy beans?  This past weekend, my husband and I went to a BBQ that was serving Tennessee Tacos. I had one and promised myself I’d make a healthy version with less sugar and more spice. The soft tortilla is a great way to combine these two flavors.  You get a little of this and some of that in each bite.   When I went to the store to get the basics for this meal, I thought about how many types of beans there are available, but not many healthier brands.  I did get organic black and kidney beans but this meal could have a lot of extra sugar. So I decided to make the beans and slaw myself and control the sugar with Stevia. I have never made homemade baked beans before but in looking at a few of the cans, they didn’t seem that hard to cook up on my own. These definitely look a little different than store bought.  I thought that they were going to taste like pasta sauce when I first saw them cooking.  But they don’t at all. They have…

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Raw Vegan Caramels with Chocolate Nut Butter

Raw Vegan Caramels with Chocolate Nut Butter

These Raw Vegan Caramels are adapted from a recipe at Averie Cooks       These are beautiful little bites of chewy, sweet goodness.     I took Averie’s advise and added some homemade chocolate butter on top just to make them even more perfect. I made a chocolate sauce by blending sugar free peanut butter with cocoa powder and NuNaturals Liquid Vanilla Stevia The main sweetness comes from ground up dates. Make sure if you’re using whole dates to remove the pits. Thanks to NuNaturals, they are sugar free except for the date sugar. When you have the ‘caramel’ dough, flatten it out on a stick free surface to about 1/2 inch thick. Refrigerate to firm the caramel.  I combined the dates with sunflower seeds.  Blend the Sunflower Seeds first and then add in the other caramel ingredients.  I had better success pulsing the blender much of the time until a paste formed. The original recipe calls for pine nuts, but I’m saving money using sunflower seeds but I’m sure that these would be even better using Pine Nuts. Raw Vegan Caramels with Chocolate Nut Butter Frosting Caramels 1 Cup Raw Unsalted Sunflower Seeds (or Pine Nuts) 15 Pitted Medjool…

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