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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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 !

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Peanut Butter Chocolate Chip Breakfast Oats with Homemade Hemp Mylk

Peanut Butter Chocolate Chip Breakfast Oats with Homemade Hemp Mylk

If you’ve been with me for a while now, you’ll now all too well that I have a problem getting a good, healthy, inexpensive breakfast in me most mornings.  I’ve commissioned my favorite bloggers for help even in my quest for easy, delicious ideas to make up.  I thought I’d share some sucessess I’ve had lately with some of my favorite healthy ingredients and ‘take with’ options to carry with me while I drive mornings.  Some Chia Seeds, some Hemp seeds, maple syrup, pepitas, peanut butter…………you get the idea.  Follow along here for more details.  At the end I’d appreciate if you take a second and vote for your favorite ‘Breakfast In Bed-Fest’ entry from last year’s event on Canned Time.  I know you’ll love your 12 options but pick one so I can feature that recipe as the cover to my new E-book for the gang.  Details below and thanks in advance.   I know lots of time and caring went into their recipes so choose wisely 😉  I’ve gone Chia and Hemp Seed crazy since last fall.  Not such a ‘bad’ habit.  I’ve had worse over the years.    This version I went all out with, “Chocolate Chunk…

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Choosing Raw’s ‘Spicy Peanut Kale Salad’ & “Salad Massaging 101”

So, I’m off on my Alaska adventure still but I scheduled this to share while I’m away.  Its my ode to the Salad Massage created by Gena Hampshaw of ‘ChoosingRaw.com. This kale salad process has changed my salad life for good.  I can now eat an entire bowl, huge bowl, of kale in one salad instead of buying softer, more perishable greens and hope to use them up before they look like wet noodles in the fridge.  It really is a wonderful way of dressing a salad and maximizing your greens.     I’m not sure what initially drew me to this recipe of Gena’s first.  Was it the great flavor combinations?  The “made for me” dressing? Of course I know now.  It was to learn all about how to eat an entire bowl full of raw Kale with a technique Gena calls “Salad Massaging” The first time I made this beautifully raw and colorful salad, yes – I’ve made it so many times since that first experience, now I’ve lost count – but the first time: I couldn’t believe my eyes when I saw a full stock of about 30 fresh Kale leaves work down into two lovely bowls of…

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Thai Sesame Veggie Dip & Dressing

Thai Sesame Veggie Dip & Dressing

 This is a simple dip for raw veggies, crackers or even a spread for wraps.  When thinned some, it makes a marvelously creamy dressing for salads.  The asian flavors are a perfect way to give great ‘pow’ to plain vegetables.  A traditional Thai background of peanut butter and rice vinegar blends with your fresh veggies perfectly.  Or if you’ve got the need for a delectable spread for a fresh veggie wrap, this one brings out the raw flavors of veggies with a creamy texture and healthy ingredients to boot! A perfect spread for zesting up your veggie wraps! This collard green wrap, spread thick with Thai spread, with red pepper, green apple and quinoa is spectacularly delicious.   If you have a favorite homemade dressing, please share in the comments.  I’m eating so many salads these days, I need a constant variety to keep my veggies fresh and flavorful.  Thanks for stopping by Canned Time.  There’s always more Canned-Time.com on Facebook, Twitter, Pinterest or on my newest love – Instagram.    Enter your email address below to receive all the fun filled recipes, life stories and free food ideas Delivered by FeedBurner

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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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Vegan Peanut Butter Cocoa Cupcakes – for “The Lunchbox Fund: Feeding South Africa”

Vegan Peanut Butter Cocoa Cupcakes – for “The Lunchbox Fund: Feeding South Africa”

FEED A CHILD, NOURISH A MIND.      ON FEBRUARY 10, 2014,  FOOD BLOGGERS ARE DONATING THEIR POSTS TO SUPPORT THE LUNCHBOX FUND. WE ARE RAISING MONEY TO PROVIDE A DAILY MEAL TO 100 SOUTH AFRICAN SCHOOLCHILDREN FOR ONE YEAR.  Last year in The Giving Tables  event,  I shared a wonderfully delicious meal idea, “The Vegan Value Meal”,  that emphasized the need for us to concentrate on healthy diets as well as inexpensive.  This subject is dear to my heart.  I am more and more concerned about the way advertisers and the food industry promote low nutritional food items for reduced income families.  Fast food doesn’t have to be full of sugars and empty carbs if we educate what foods are really best for our health.   This year, The Giving Table  has partnered with The Lunchbox Fund in a new campaign to feed 100 needy children in South Africa.  Their goal is to provide 1 meal, each day to 100 children while feeding their minds about nutrition as well.  To support this effort, I’m sharing a lunchbox idea of my own which features these lovely, easy, inexpensive and nutritious peanut butter cupcakes.  They are actually so packed with good flavor…

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Salted Mocha Caramel Lava Cookies – plus a giveaway

Salted Mocha Caramel Lava Cookies – plus a giveaway

I know we’re all up to our eyebrows in Holiday dressings and pumpkin bars right now…but this cookie recipe is worth stashing in your ‘must try’ folder for 2014.  It’s Awesome. Originally perfected by a young wonderfully talented British baker named Izy, creator of ‘Topped With Cinnamon‘, they are chewy and gooey and overall like a few bites of heaven.  Have a napkin ready to wipe the drool when you check out her video recipe for Izy’s ‘Salted Caramel + Nutella Stuffed Double Chocolate Chip Cookie’ recipe.  It’s Awesome too! Of course, Izy’s version is just perfection.  But then it wouldn’t be natural if I didn’t tinker with the ingredients a bit.  Izy’s recipe is not Vegan.  And I wanted to try something without the Nutella that had more of a Mocha/ Caramel background.  So, like thousands of non-dairy eaters out there, I dropped the eggs and added 2 Tbs. of flax mixed with water.  I used molasses, Vegan butter and ground coffee  instead of the cocoa and used a  caramel sunflower seed butter cup from SunCups.com  for the filling in place of Nutella and the  Cadbury candy.  I also topped mine with some whole pecans that I pressed into the…

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Peanut Butter Caramel Sauce

Peanut Butter Caramel Sauce

The winner of the ‘Bake and Destroy’ Cookbook giveaway is…… Tanya Shields! Congrats to you Girl♥  I saw this wonderful caramel and thought it could become a proper coating for some big ripe red apples.  To fancy them up just a bit, I sprinkled each apple with some coarse sea salt while the caramel was still warm.  VERY nice.  The caramel sauce in itself will make a special gift.  Then bring along a basket of apples and make it a party!  The Vegan caramel wont take your teeth out and the salt, well it just makes thing a little refined, don’t you know.  A lot tasty.  You can find step by step instructions for this luscious sweet creamy sauce at Cara’s  Forks and Beans:  Microwavable Vegan Caramel Sauce from Forks and Beans I think I like Red Foods, with or without all those nutrients.  Thanks Cara for a great recipe! Have a safe weekend everyone.

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Sprouted, Roasted Wasabi Gorbanzo Beans

Sprouted, Roasted Wasabi Gorbanzo Beans

  What can I say, first I soaked these boys, dried them out, marinated them and then put the heat to them….they’ve been abused and boy are they delish … Fresh, dry Gorbanzo Beans, soaked and sprouted for 3 days are blended with Soy Sauce, some Orange juice, a touch of Wasabi paste and a big blob of Peanut Butter.  Roasted up and served warm.  They’ve got a range of flavors you want more and more of!!   For information on how easy and healthy sprouting can be click here:  Sprout People   Kids can help with the sprouting process and then help with the snacking once they’re roasted up 😉 This batch included 2 cups of raw, dried Gorbanzo Beans, 1/2 Cup Soy Sauce, 1/4 Cup Peanut Butter, 1/4 Cup fresh Orange Juice,  and a Tbs. of Wasabi Paste.   Nothing like ‘guilt free’ healthy and inexpensive snacks….you’ve got to try this one out!

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Banana Graham Cracker Squares w/ Banana Nut Butter Spread

Banana Graham Cracker Squares w/ Banana Nut Butter Spread

These squares were inspired from a wonderful recipe on Averie Cooks for Cinnamon Oatmeal Date Bars w/ Chocolate Chunks.  I’ve wanted to try Averie’s version, but this is what I had on hand today, so the recipe got changed significantly 🙁   Next time I’ll make her version as I’m certain those Date bars are fabulous! The Banana Graham Cracker Nut Butter Spread was worth making just on it’s own but combined with the chocolate and crispy crackers,  each bite is a smorgasbord of flavors and textures. Banana Graham Cracker Squares w/ Banana Nut Butter Spread For the Banana Nut Butter Spread Filling: 1 1/2 Cups Roasted Peanuts 2 Tbs. Olive Oil 3 Graham Cracker Squares 1 Ripe Banana 1 tsp. of Cinnamon 1 tsp. of Vanilla 1 – 2 packets of Powdered Stevia About 1/4 Cup Almond or nut Milk Combine all ingredients in a high speed blender, pulsing until smooth. Add additional Nut Milk a tsp. at a time until it resembles thick peanut butter. Store the Banana Nut Butter Spread in a sealed container in the fridge for up to a month.  It’s great on apples, toast or just by the spoonful! To assemble the Graham Squares: 6 – 8 Gluten…

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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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Peanut Butter and Jelly Truffles

Peanut Butter and Jelly Truffles

Peanut Butter and Jelly Truffles  – Sugar & Dairy Free   The inspiration for these truffles started out to be this wonderful recipe for Creamy Mixed Berry White Chocolate Crumble Bars. From Averi Cooks     Well…………they didn’t quite work out when I tried to adjust them to Dairy and Sugar Free…Oh well. Try Averie’s recipe to try those beauties.  But my Peanut Butter and Jelly version is darn good too.  Here’s what mine turned out to be in the end: Peanut Butter & Jelly Truffles 1 2/3 Cup Coconut Flour 1 Cup Old Fashioned Steel Cut Oatmeal (you could use either quick oats or regular) 4 Oz. Softened Organic Vegetable Spread like Earth Balance Mix dry ingredients and then add in: 1 tsp. Liquid Vanilla Stevia ( I used NuNaturals brand) 1 Cup of Nut Milk Creamer ( I used an almond / cashew creamer this time, Coconut would be fine) 1 Cup unsweetened Peanut Butter softened in the microwave but not melted 1 Cup of shredded Coconut When all this is stirred in together,  fold in 2 Cups of frozen mixed berries. I used my hands to blend everything together evenly, sometimes fingers just work better than spoons……add more…

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