Black-eyed Pea Habanero Mango Salsa + Our Family Favorites Winner!

Black-eyed Pea Habanero Mango Salsa + Our Family Favorites Winner!

How much spicy Mexican food can one Welsh-Irish, D. C. girl eat in a week?  Lots. My Mom is from Arizona.  Growing up, she always made us a gigantic Mexican flavored meal a couple of times a year that was just to die for.  Literally…. Greasy tamales.  Fried tortillas that dripped with fat as you picked up a pile.  Cheese drenched enchiladas. You get the picture.  Wonderful flavors.  Not so wonderful for your body.  And as I got out on my own, I surely did learn quickly how to mix up a big pan full of taco meat, drenched in grease, fried chips and of course, lots of cheese. Ahhh, those were the carefree days of not giving  a s___ about my body, my health or my World.   I’ve changed. And this lovely bowl of spicy salsa is what I crave these days.  No guilt.  No grease.  But it still packs on the heat folks! Pile it on top of a guacamole taco.  Use it as a side or on top of salads.  Or just scoop it with your favorite chip or vegetables. I only used 1 Habanero pepper in this batch.  The heat was minimal by our standards…

Read more

Sriracha Mango Avocado Sushi

Sriracha Mango Avocado Sushi

   Red Pepper, Jalapeno, Cucumber, Black Sesame Seeds, Avocado, Mango and Rice.  With Sriracha Sauce.      You can check out the videos below or find your own for techniques on rolling sushi.  I didn’t use a Nori sheet for this roll.  I’ve gotten so I don’t particularly like the smell of the Nori  when I’m biting into a piece of Sushi but I’m sure it’s just me.  I know how ‘good for you’ Nori is and I’ve used it for years but lately it just tells my nose that I’m eating fish and it doesn’t work for me.  Dumb?  It is what it is for me so I didn’t use it.  I’m certain it would be fine in these rolls but you won’t need it for structure anyway.  I used a neat little green rubber Sushi rolling mat for the first time here and also plastic wrap which is shown in the videos I’ve attached.  The rubber rolling mat worked very well and is dishwasher safe.  If you have an Asian store near by I’d highly recommend this rubber version over the traditional woven bamboo Sushi mat that is impossible to clean and less sanitary I’m sure.   This…

Read more

Mango Salsa from Jason Wyrick – ‘Vegan Tacos’ & a Giveaway!

Mango Salsa from Jason Wyrick – ‘Vegan Tacos’ & a Giveaway!

  So who’s Jason Wyrick?  Chef Jason Wyrick is the executive chef of The Vegan Taste, a cooking instructor, caterer, a former diabetic, and founder of the world’s first vegan food magazine, The Vegan Culinary Experience.  Jason was the first vegan culinary instructor in the world-famous Le Cordon Bleu program through Scottsdale Culinary Institute, and has catered for many corporations.  Jason has taught hundreds of vegan cooking classes around the world.  His work as been featured in the New York Times, Vegetarian News, and on both local and national television.  Not to mention, he’s a darn good photographer, providing all the pictures in the book including those shown in this posting.   Check out Jason’s website too:  thevegantaste.com .   I really love all the fresh ingredients that Jason’s recipes use.  Mexican food can be made a thousand different ways.  Some good, some not so good.  But Jason takes it to a new level of healthy deliciousness with such a wide range of ideas for meals.  He gives us the basics like salsas, tortillas and tacos of course.  Then you can venture into toppings, sides or drinks even, all with a vegan twist to keep them healthier than most traditional Mexican…

Read more

What’s for lunch? – Fresh Fruit Bowl and Mango Avocado Toast

What’s for lunch? – Fresh Fruit Bowl and Mango Avocado Toast

Yes, I’m back home to boring old D. C. again……….but wait!  I can dig into one of my favorite lunches again, yes!     I hope that you were able to catch Nancy’s Breakfast In Bed-Fest entry this week.  She really was pleased to be joining so many fabulous Vegan bloggers, a bit nervous maybe too?  Probably not, but grateful anyway to be included in the bunch.  She’s got a wonderful breakfast spread for her entry.  Be sure to check it out if you haven’t already. My Alaska trip is done.   And who isn’t tired of hearing about all my stressful days leading up to the trip?  I’m back to reality and fresh fruits from my own kitchen!  It’s good to be home.  Not so good to be back to work, but good to be home.  I’ll share some of the trip when I can catch my breath in the next few weeks.  Unfortunately, my job just gets put off if I’m not here to work so it’s going to be a tough few weeks making up for lost days from the trip.  Still, it’s good to be home and Mr. Floyde lived through the drama of having my husband’s…

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

Fresh Summer Mango Salsa

Fresh Summer Mango Salsa

  Chop.  Stir.  Dip.   Eat…… My first attempt at cooking with Garlic Scapes.  Nice and mild in comparison with their sister Cloves.   Garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plants strength away from forming a plump bulb. If left on, they eventually form small bulbils that can be planted to grow more garlic, but it takes 2–3 years for them to form large bulbs. Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils. Difficult to chop though with all the turns and curves! Have a safe weekend everyone.     Be sure that you’ve entered to win a copy of ‘Salad Samurai’.  Contest ends June 25th. Enter your email address below to receive all the fun filled recipes, life stories and free food ideas.Delivered by FeedBurner

Read more

Mango Sweet Pepper Dressing and Sandwich Spread

 So I found a gigantic bag of beautiful little sweet peppers last week, which was great, but then, what do I do with all these peppers?    Mango Sweet Pepper sandwich spread and salad dressing is what I did.  This recipe makes up 2 1/2 pints of spread.  I froze one, made two wraps with the 1/2 pint and I still have waiting to be gobbled up in the fridge right now ……..HHHMMMMMMM!  I used my first batch of this sweet and spicy spread to hold together some wonderful healthy sandwich wraps.  The spread adds a subtle spicy compliment to the veggies.  I used some apples, romaine, more sweet peppers, cucs, fresh basil and avocado for fillings.  Healthy?  YUP!  Easy?  YUP!  Tasty?  Absolutely…… Print Mango Sweet Pepper Dressing with Raw Options Author: Angela @ Canned-Time.com Recipe type: Condiment   Ingredients 3 Ripe Mangos, fresh, pitted, sliced 2 Cups of Sweet Peppers, d-stemmed, some seeds removed ⅓ cup diced Onion ⅓ cup Rice Vinegar or Apple ⅓ cup Vegan Mayo (I used Earth Balance) ¼ cup Agave or Maple Syrup 1 tsp Sea Salt 1 tsp Black Pepper 1 tsp Garlic Powder or 2 fresh cloves diced 1 tsp Red Pepper Flakes Instructions…

Read more

Spinach Mango Pepitas Salad w/ Maple Syrup & Lime Vinaigrette

With all the New Year’s Resolution(ing) going on this month…I wanted to share a scrumptious salad option that will keep your taste buds happy as well as your healthy eating goals.  It’s full of flavor, packed with nutrition and breaks up the monotony of romaine and carrot sticks 🙂 First of all, you’ll need a nice ‘RIPE’ Mango, a juicy lime or 2, and about a 1/2 cup of Pumpkin Seeds (Pepitas) Pepitas (pronounced puh-pee-tuhs) are chock full of nutrients. Pumpkin seeds pack a variety of vitamins. They are particularly high in vitamin K, with 22 percent of your recommended daily value per serving. But they also provide good amounts of vitamin A, thiamin, riboflavin, niacin, vitamin B6 and folate. Read more: http://www.livestrong.com/article/263750-pepitas-nutrition-information/#ixzz2Gqkzevkv And if you’re one of those  people who only care about taste and good looks – vitamin K is particularly good at suppressing dark circles under your eyes. I love a salad that makes you forget that there’s greens in there some where…………this one definitely fits the bill! Spinach Mango & Pepitas Salad with Maple Syrup & Lime Vinaigrette For the Salad: Toss together Baby Spinach, Arugula Greens, sliced Cucumber, chopped Red Pepper, Pomegranate Seeds and Mango pieces. Sprinkle with…

Read more

close
Facebook Iconfacebook like buttonTwitter Icontwitter follow button