Don’t Forget Your Greens!!

Don’t Forget Your Greens!!

  With all of the sweet stuff around this time of year…… don’t forget to grow some greens!!   I’ve been messing around with growing sprouts and microgreens for years.   They are fun to watch grow.   Grow up in just days.   They’re especially easy and inexpensive.   And they just do a body good.   Add them to salads, on top of soups, in wraps, or do like I’ve been doing this Holiday season:   Juicing them!             Seems kind of sad when I stuff my juicer full of these little beauties but it’s the fastest way to keep up with fresh veggies all day long.     Juice up some sprouts and mix with a little fresh fruit juice and you’ve made a healthy and delicious drink to sip each morning instead of the usual sweet stimulant.         If you’ve never tried to grow sprouts yourself, you’ve probably avoided using them with any regularity.  They are particularly pricey in stores due to the problem of keeping them fresh for sale. Grow your own in just a few days, with just a little effort and you can splurge on as many…

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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…

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“Peanutty Pad Thai Zoodles” from Dianne’s Vegan Kitchen – September’s ‘Nut Butter Bash’ entry!

“Peanutty Pad Thai Zoodles” from Dianne’s Vegan Kitchen – September’s ‘Nut Butter Bash’ entry!

  Woohoo! It’s another yummy entry in my Nut Butter Bash this year!! This month we have the pleasure of trying out a fabulously nutty, good-for-ya idea from the returning Dianne of Dianne’sVeganKitchen.com ♥ Dianne wowed us last year with a spectacular chocolate pie recipe in my event…read on for her dreamy- savory nut butter idea for this year:     Last year, Angela from Canned Time asked me to participate in her Veganized Family Favorites Dessertsseries. I created a Chocolate Cream Pie, and strangely, I won favorite dessert out of the 12 recipes that were in the series! When Angela asked if I wanted to participate in another series this year, this time creating a recipe usingnut butter, I jumped at the opportunity. I love cooking with nut butters, especially peanut butter, and I love Canned Time, so how could I say no? Spicy peanut sauce is my favorite way to cook with nut butter, so this Peanutty Pad Thai Zoodle recipe isn’t really a stretch for me. Canned Time’s Nut Butter Blast series was the perfect excuse for me to come up with a new recipe that uses it, though. Making zucchini noodles – or zoodles – is a fun way…

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Downhome Sweet Chili Cornbread

Downhome Sweet Chili Cornbread

Seems like a century ago now, but I spent four long years of my life studying and taking in the quirks and traditions of South Eastern, North Carolina.   My college years were filled with turmoil, stress, unforgettable fun, and most memorably, a constant lack of finances. My Dad, who graciously paid my tuition despite my having had no real direction or ambition to make my schooling matter, was raised off the coast of Eastern North Carolina.  I was well aware of how different and secluded things were in the Eastern part of the state having visited scores of relatives each summer, trying to understand their unique dialect and always leaving to go back to D. C. a few pounds heavier than when I’d arrived it seemed.  My Grandparents would always serve us all my Dad’s favorites each visit and then there was the finally each trip;  I’d gorge on Dr. Pepper, hushpuppies and cornbread at “The Sanitary Fish Market” in Morehead City till I’d pop!  Back to school days, I lived off campus in a rather small, 4 room house, sans refrigerator, sans stove…. I got a hot plate at some point.  And cooked up a mean iron skillet full…

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April’s “Smoky Cashew Butter Sauce” from The Balanced Vegan – May’s Nut Butter Blast entry

April’s “Smoky Cashew Butter Sauce” from The Balanced Vegan – May’s Nut Butter Blast entry

April is the creator of the fabulously healthy blog – The Balanced Vegan!  She lives life to its fullest and eats the best of healthy foods that England has to offer.  Be sure to hop over and check out her full site after you devour her delicious Smoky Cashew Butter Sauce:   When Angela asked me to join her ‘Nut Butter Bash’, I immediately thought of doing a dessert, nut butters lend themselves so well to sweet treats. But they’re also really excellent to use in savoury recipes that require a creamy smooth texture. I am so pleased with the result, a versatile recipe you can use in so many ways. I have served this with Baked Sweet Potato and a simple tofu scramble, but I also intend to use it for salads like I do with a tahini based sauce, or simply with baked potato fries but with a thicker consistency.    This sauce can be made in advance and stored in the refrigerator, you’ll need to add more milk to it just before use as it turns quite solid and firm after refrigeration.     Quantity of sauce using this recipe varies depending on liquid added, which again depends on desired consistency and proposed use,…

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Mom’s Homemade Red Hot Applesauce with Annie’s Whole Wheat Lemon-Date Rolls

Mom’s Homemade Red Hot Applesauce with Annie’s Whole Wheat Lemon-Date Rolls

Some food memories we have relate directly back to one person.  Mom’s warm, chunky homemade applesauce is one of those foods for me.  Something I know my Mom also loved but rarely got to enjoy, is now a favorite in my own home.  I can remember times in the kitchen as a young girl, peeling apples, eating peels till I was stuffed, and that smell of apples and cinnamon cooking up on the stove.  My mom’s simple little secret for a spiced, warm applesauce? She throws in a handful of Red Hot cinnamon candies at the very end.  Maybe we had a few candies on the side as well…..thanks Mom ♥ And what goes perfectly with hot, creamy, sweet applesauce?  Hot freshly baked breads of course! My friend Annie,  who was my original inspiration to go full Vegan 4 years back now, has always had a way with bread. Pancakes, Waffles, Loaves, anything earthy, hearty and warm.  She shared her recipe for a scrumptiously healthy Whole Wheat Lemon-Date Loaf a few months back was crying out to me and my Mom’s sweet, warm apple sauce.  I’ve always fallen weak-in-the-knees for hearty, crusty breads and biscuits and Annie’s lightly sweet, lightly lemony loaf…

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Healthy Holiday – Oil-Free “Kick Ass” Cheezy Cabbage Rolls

Healthy Holiday – Oil-Free “Kick Ass” Cheezy Cabbage Rolls

Once I discovered that I could drizzle fresh, even raw veggies with a luscious, gooey non-dairy cheeze sauce without wondering which thigh it would show up on first?  I was happy with life. This sauce is that good.  Okay, maybe not life shattering but it is just that healthy and  versatile.  You’ll never go back to Velveeta once you’ve whipped up a quick batch of cheeze sauce like this one.  My version is adapted from Jill McKeever’s version which is based on a friend’s version who got it from a friend.  Yeah, it’s been around some and now I’m sharing my tweaked version with you all so you can share it with a friend and amaze your family in a few weeks at your holiday meal. You’ll be pouring copious amounts of gooey cheeze on your families veggies with a smile on your face this year. Regular Velveeta cheese contains milk, water, milk fat, whey, whey protein concentrate and milk protein concentrate. These ingredients make up the bulk of the product. Enzymes and cheese culture are included to aid in the manufacture of the cheese — these ingredients are bacterial agents that determine the taste, texture and appearance of cheese products.…

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Quick & Easy Onion Barley Loaf

Quick & Easy Onion Barley Loaf

I’ll be the first to admit:  I don’t love onions. Not unlike Beets, I know they’re good for me, but I just can’t get over my dislike of their texture. Maybe that’s one of the reasons that I’m constantly coming up with new ways to use them in my recipes that will change my mind some day about the texture of one of the World’s most popular vegetables.  I love the smell, particularly around holiday time with butter and celery simmering away along side them in a pan.  I love onion rings. Unless the breading comes off and I get a mouthful of that slimy strip of thick onion.  Not my favorite.  I love toasted onion seasoning, onion soup (without the onion), and I even love onion bread as witnessed here in this lovely pan of Onion Barley Bread I have for you today.  If I can’t feel that onion texture in a bite, I’m in love with everything else about the old onion.   I hope this simple onion loaf will help to change anyone’s mind about using onions in your cooking.   If you love Onions, you’ll love this simple, hearty loaf already.  If you don’t love Onions,…

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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…

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Vegan Labor Day Party Fresh Spicy Cucumber Nectarine Salsa

Vegan Labor Day Party Fresh Spicy Cucumber Nectarine Salsa

Collard Green Tacos with @BeyondMeat Fiesta flavor crumbles and Cucumber Carrot Nectarine Salsa.  A few years ago, Bob and I wondered into a Mexican restaurant in the old town section of  Frederick MD.  For once, we didn’t have a coupon which is normally our habit for trying out new places.  But we’re glad we found this spot.  The most memorable part of the meal was a simple, spicy salsa on each table that used cucumbers for the base.  It also had tomato and onion but the cucumbers were definitely the dominant flavor and texture.  It took a few chip scoops to get used to that background but we ended up loving the difference they made.  A few bowls later, I told myself I’d have to try making this one at home soon.    Well, it’s been at least 2 years now but I’m finally getting around to making my own version of the cucumber salsa from that day. I love the flavor contrast you find in ‘peach’ salsas.  This version today uses fresh, summer nectarines for a similar fruity sweet background for the spices in the dip.  I like the mildness of the sweet and how it blends with the…

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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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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,…

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Crave Eat Heal by Annie Oliverio plus Butternut Squash Queso Mac & Cheeze

Crave Eat Heal by Annie Oliverio plus Butternut Squash Queso Mac & Cheeze

Food cravings usually come in categories, for me anyway.  I want salt or I want sweet, or both, spicy or warm. This new book, written and photographed by my old friend Annie, has something for everyone.  It manages magically and deliciously to keep two feet on the ‘healthy’ mat while using the freshest, most organic of ingredients.  Just don’t think about why it’s healthy, just make these recipes out of a uncontrollable desire to satisfy your own cravings.  Annie has done all the work to keep these cravings healthy, cruelty free and fun all in one book.  Pretty cool, huh? Whether it’s Carbs you’re craving, chocolate (duh!), icy cool stuff, creamy, crunchy, salty or just plain ole junk – this book has it all.  Big beautiful pictures with clean, easy to follow instructions.  It has recipes that everyone, everyone will love and enjoy while at the same time, help to keep their bodies strong and healthy.   My first reading of Crave Eat Heal I thought… ‘I could just make the things in this book alone for about a year and never get bored‘  Love it ♥  I had a chance to ask Annie about her book, life and the…

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Simply Cheezy Asian Dumpling Soup

Simply Cheezy Asian Dumpling Soup

I discovered just how ‘creamy’ a non-dairy soup can be a few weeks back when I added some Nutritional Yeast and bit of left over Vegan Cream Cheese to an otherwise plain old lentil soup I made up from leftover for dinner. The Nutritional Yeast was just fabulously flavorful and the cream cheese just made everything that much more thick and delicious.  I’m thinking that you could use these 2 flavors in a whole lot of other soups and I definitely will be using it again and again.  I also added in some store-bought, leek dumplings which were just over the top along with the Asian base flavors of the broth.  A very rich and memorable supper I thought I’d pass along to you today ♥ Have a great weekend everyone.

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Southern Style Grits & “BOWLS” by Becky Striepe – Review and Giveaway!

Southern Style Grits & “BOWLS” by Becky Striepe – Review and Giveaway!

 Southern Style Grits from Becky Striepe’s book ‘BOWLS’     Becky Striepe, creator of the fabulously creative blog Glue & Glitter  has another book out.  YEA! Just a few days ago, Becky ‘Wow’ed us with her Cherry Chocolate Vegan Cupcakes recipe as April’s ‘Family Favorite Desserts-Veganized’ entry for April here on Canned.  She also graciously created a delicious smoothie recipe back in January of 2014 for my Breakfast In Bed Fest event. Now Becky introduces us to her latest project, a deliciously healthy and practical collection of recipes for busy Moms, health driven families, food lovers, okay….everyone needs a copy of Becky’s e-book BOWLS.     Today Becky is sharing with us a fantastic Southern Style Grits recipe and some thoughts with me about her life, the book, cute as a button son Darrol and life in a mixed, Vegan home in Georgia.     Me:  This book has such convenient ideas in it.  You’ve got your hands full with your website and a little one running around.  Do we owe your home life to your fabulous “BOWLS” meals? Becky: I definitely draw from my own life when I’m developing recipes, and BOWLS is aimed at folks who want to eat vegan…

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Chopped Broccoli & Spinach Salad with Creamy Tahini Vinaigrette

Chopped Broccoli & Spinach Salad with Creamy Tahini Vinaigrette

 I had a good response last week with this salad on Instagram so I’m sharing a quick recipe for the dressing….which many of you have seen before since it’s a favorite.  And a new way to get more greens into your salads.  Some of you may have a Trader Joe’s store near by and are already familiar with packages of pre-chopped brussels sprouts.  They’re a bit pricey and I haven’t seen them organically grown either.  I made my own in two minutes.  For this salad, I used a head of organic Broccoli to boost my greens.  They are chopped just the same as the brussels and are so tasty mixed in with spinach or baby kale and a great dressing.  Simply pulse two or three cups of cut broccoli or halved brussels sprouts in a food processor and there you go…  Wonderfully simple and easy to eat ‘raw’ greens added to your salads.            Bob and I are big salad eaters and always have a balancing game going on in our fridge to use up the salad greens before they wilt or get mushy.  These chopped sturdier veggies last twice as long and really hold on…

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Creamy Vegan Avocado Cucumber Soup

Creamy Vegan Avocado Cucumber Soup

 Mmmmmmm.  Soups on!  Another icy, cold Winter day here in the North East but you can warm you soul with this creamy, flavorful cucumber soup.  The ‘creamy’ comes from rich, nutritious avocados, blended together with sautéed fresh vegetables, a pinch of dill and lots of black pepper to bring out the flavors.  I had peppers and celery to use up so that’s what went into this version but any root vegetable or winter squash, corn, carrots, even beans would compliment the avocado and cucumber base.    I love this soup with a crisp cracker or spicy crouton.   It has a fancy presentation but is just as welcoming for a weeknight family dinner.  Blend your cucs more for a smooth consistency or leave some small chunks as I did for texture.  Either way, this soup is hearty enough to be your main dish or use it aside a big fresh salad with lots of hot crusty bread.    

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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…

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Savory Bok Choy & Red Pepper Waffles

Savory Bok Choy & Red Pepper Waffles

 If you’re hiding out inside this weekend from sub-zero temps we’re having in the East, you’ll want to make a healthy, delicious meal to keep you warm on the inside as well.  These waffles are a two-for.  That is, you can make some up for breakfast and then save a few for a dinner extraordinaire later that week.   The waffle batter comes from An Unrefined Vegan – the waffle queen” as she’s known on the web.  And the mushroom gravy can be store-bought or I have a wonderfully flavorful creamy mushroom soup that will reduce down into a savory gravy topping.  I left the little bit of sweetener out of Annie’s recipe so that I could use the waffles both sweet and savory.  It worked great.  Just add whichever topping suits your meal.  In Washington D. C., we’re lucky to have ‘International Markets’ that always have a good selection of fresh Bok Choy.  Try to get fresh green outer leaves.  Baby Bok Choy would be even better for flavor and texture but the gravy will soften an older stalk if that’s all you can find in your area.     The fresher the veggies are in this the better.  Don’t cook…

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Post-Superbowl Spicy Split Pea Avocado Soup

Post-Superbowl Spicy Split Pea Avocado Soup

 So dried split peas are about as cheap a soup ingredient as you could find.  About $1 per pound.  What’s awesome about the split peas in this soup is that I could afford to blend them up with some Post-Superbowl avocados left over from ‘Guac-fest’ last week….and now they’re mine!  Just a dollar a piece which is as cheap as they get here.  Did you know that avocados take 9 months to ripen completely? I mean including the time on the tree of course.  Healthy fats and creamy flavors at their best right now.  Grab some at your local market while they are trying to get rid of them after the game.  So split peas? I had never tried a single one to my knowledge until last year when Bob got it into his mind to make some split pea soup.  I picked up another bag of dried peas after he did because it was a mighty fine first taste of these babies.  Make sure to pick through the bag before you add them into anything, like all dried beans and veggies cause you may find a tiny rock or two amongst the bunch.  Not so tasty and tough on teeth for…

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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…

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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.…

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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  …

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Potato Salad Chixen Pot Pie – featuring @BeyondMeat + Food for Thought

Potato Salad Chixen Pot Pie – featuring @BeyondMeat + Food for Thought

This post is linked to the Virtual Vegan Linky Potluck event. Have you ever heard of the idea that fruits and vegetables can resemble the human organs that their nutrients benefit the most? Here’s a quick look if you’ve missed it along the way.  In reality, there are just so many different health benefits that come from eating Brussels Sprouts (remembered the ‘s’ Rika! ) that it really does throw the whole “fresh foods vs. body part benefit theory” right out the window.  But, it’s still a nice thought, if only for a few seconds of your day, that fruits and veggies are somehow color coded for ease of use for us. I, for one, have much better things to do with my time than to contemplate it much longer.  But wouldn’t that be pretty cool if it were true?  I’m wondering now which body part looks like a big chunk of dark chocolate?     I am sure that a variety of different fresh foods are the best way to go.   I think that was my thought when I made up this ‘Potato Salad Pot Pie’.  I think I was trying to get all of them into one dish…

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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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Crazy Cabbage & Cauliflower Slaw

Crazy Cabbage & Cauliflower Slaw

Slaw, slaw, slaw.  All summer long eh?  Here’s another colorful, flavorful version to try:   Fun Fact:  So here in Alaska right now, the sun sets at 10:30 PM and rises again at 2:30 AM…….kinda crazy?   Have a great weekend everyone.   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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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…

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Spiced Up Tomato-Potato Salad

Spiced Up Tomato-Potato Salad

 I’m beginning to hide Kale in all kinds of places.  This tangy spiced up version of a healthier potato salad has all the great flavors of what I remember Mom’s Miracle Whip version.  It uses a little jalapeno to give it some bite and vegan mayo for the sauce.  I like keeping my potatoes fairly large when I make a salad like this.  Of course, I could probably eat a bowl of potatoes with just salt and pepper on them, but this is much better than just that of course.  I mixed in cherry tomatoes which give the salad it’s sour tangy hint and also add the slight liquid of the tomato juice to keep it from being too heavy in the summer heat.  I also liked how the crunchy celery blends with the wilted kale for a variety of textures apart from just big chunks of potato.  You can adjust the mustard up or down.  I’m somewhere in between on this recipe with mustard.  I want that vinegar background but I also want some heat and some saltiness.  I think the proportions a well-balanced but of course, test the sauce before mixing it in with the vegetables so that…

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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…

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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…

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