Becky’s Loaded Vegan Mac n Cheesy Cashew Butter Carrot Sauce – Entry #1 in the 2016 Nut Butter Bash

Becky’s Loaded Vegan Mac n Cheesy Cashew Butter Carrot Sauce – Entry #1 in the 2016 Nut Butter Bash

Happy New Year and hello again after a much needed break from blogging and social media….. My husband and I just returned from a wonderful trip through the Caribean and I’ll share more about that soon but today I’m welcoming Becky Striepe of ‘Glue & Glitter’  fame back for her third year participating in another monthly themed guest blogger event on Canned-Time.com. This year the recipes from featured bloggers will include either nut butter or seed butter and could be sweet or savory.  I can’t wait to share each month again some of the best recipe talents out there and here’s the first: Loaded Vegan Mac in Cheesy Cashew Butter Carrot Sauce I’m super thrilled that my cashew carrot mac recipe is kicking off the Canned Time Nut Butter Bash! Each month this year, Angela is going to feature awesome nut- and seed-butter recipes. It’s an honor to be the first blog on this adventure. I know: the pasta in the picture isn’t mac, but let’s be real, you guys. The shape of the pasta is not the important thing when you’re making this dish. What’s important is that it’s covered in a creamy, cheesy sauce and loaded with bacon, broccoli,…

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Sunflower Sprout Pasta with Spiced Up Marinara – Raw Options

Sunflower Sprout Pasta with Spiced Up Marinara – Raw Options

I’ve had some luck in the kitchen this month and thought I’d pass on the tricks and tastes today.  First, I had some 3 year old Sunflower Seeds grow into beautiful, nutritious sprouts last week…without using any soil for the roots.   I love this merely because A: it’s less expensive and B: it’s less mess to deal with. So here’s how I did it in simplified steps:  Soak about a 1/2 cup of  black sunflower seeds in filtered water for at least 24 hours.  You’ll see the first sign of them growing with a tiny white tip showing at the pointed end of each seed.  Next, drain off the water (you can use it for your plants if you’d like) and spread out all your seeds in a shallow dish on top of wet paper towels.  I used a glass pie plate and they were slightly crowded but still grew up fine.  You’ll need to cover them with some kind of slight weight at this point.  The seeds need to think that they are underground.  I used a second pie plate, placed on top of the first so that it presses down on the seeds with some slight weight.…

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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,…

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Fresh Basil Beet Pasta

Fresh Basil Beet Pasta

 Yaaaayyyyy…. betalains !!!    Who?  Betalains are the red pigments that give beets their color…and their nutrition. You thought that this red party pasta was just fun to look at?  Wait until you read what nutrients are hidden inside all that POW! “What’s most striking about beets is not the fact that they are rich in antioxidants; what’s striking is the unusual mix of antioxidants that they contain. We’re used to thinking about vegetables as rich in antioxidant carotenoids, and in particular, beta-carotene; among all well-studied carotenoids, none is more commonly occurring in vegetables than beta-carotene. When it comes to antioxidant phytonutrients that give most red vegetables their distinct color, we’ve become accustomed to thinking about anthocyanins. (Red cabbage, for example, gets it wonderful red color primarily from anthocyanins.) Beets demonstrate their antioxidant uniqueness by getting their red color primarily from betalain antioxidant pigments (and not primarily from anthocyanins). Coupled with their status as a very good source of the antioxidants vitamin C and manganese, the unique phytonutrients in beets provide antioxidant support in a different way than other antioxidant-rich vegetables. While research is largely in the early stage with respect to beet antioxidants and their special benefits for eye health…

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