Enlightened Nutrition -My Meal Replacement Week with “Illumin8” from Sunwarrior

Enlightened Nutrition -My Meal Replacement Week with “Illumin8” from Sunwarrior

I’m sooooo excited to share this past week’s diet log with you all today.  With a lot of help from Sunwarrior’s new meal replacement line, Illumin8, I’ve met and surpassed my weight loss goal and two weeks early to boot!  Today I’m sharing how this line of protein powders can help build your health while still trimming your waist.  Of course, it can also be just a healthy addition to a busy day.  I made so many different drinks and snacks with this stuff in the last week!  Some of these will be staples in my diet from now on.  I tested the Mocha and Vanilla Bean flavors for one week and documented my daily calories and final weight loss.  It was just one week but since I was just 1.5 away from my weight goal I’d set back in April, 2015, my Sunwarrior challenge was perfect timing for me to knock out those last couple pounds by May 1st.  Here’s how things went for me this week: On Friday, I had a short work day but still started out before 5 AM so I kept my first Sunwarrior meal replacement meal as simple as 1 scoop of Mocha Illumin8…

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Devilishly Healthy Cocoa Blueberry Cake + Some Fun Free Stuff

Devilishly Healthy Cocoa Blueberry Cake + Some Fun Free Stuff

I can tell you without hesitation that this cake is the best chocolate cake I’ve ever eaten…so there’s that…. It’s safe to say that after nearly a half decade of using products made by NuNaturals brand that I not only trust their quality, but I rely on them for my kitchen.  I am truly addicted to their Vanilla Liquid Stevia.  I have been since I won a few bottles way back when in a Giveaway.  I remember being blown away at the difference in NuNaturals and other brands of stevia I’d tried.  A good difference.  And if you’ve spent any time here at Canned Time, you’ll recognize not only the brand name in so many of my recipes but you know the wonderful variety of new products that they keep developing to help out with a low sugar, low-calorie diet plan.  If you’re new to NuNaturals products, here’s a quick list of what they offer to help keep us healthier and dessert driven: Alcohol Free Stevia, Vanilla Stevia, Clear Stevia CalmMind, Daily Energy, Daily Soy, Extra Energy, JointWell, LevelRight, Mental Energy Formula, NuStevia NoCarbs Blend, Sweet Health, Sweet-X, Throat Control Spray, NuStevia White Stevia, MoreFiber Stevia Baking Blend, PreSweet, NuGrain…

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Super Simple Super Bowl Cucumber Avocado Jalapeño Gazpacho from ‘FullyRaw.com’

Super Simple Super Bowl Cucumber Avocado Jalapeño Gazpacho from ‘FullyRaw.com’

5 minutes …tops, to mix up this fresh, healthy, spicy dip from Kristina @FullyRaw.com for your Super Bowl Party. Everything gets dropped into a blender or food processor so there’s no dicing or shredding…just chop, chop, chop, eat! Check it out!   I’ve been a huge fan of Kristina’s for years now.  Her life is an inspiration to all those who care about their bodies.  Who care about animals.  Who care about the earth.  She gets my juices for healthy living flowing each and every time I see one of her fabulous videos or scroll through her fabulously healthy and delicious recipes.  I’m sharing today her latest in a long list of my favorites. Whether you’re a football fan or not be sure to click HERE to check out Kristina’s Super Bowl Party Snacks today! Thanks Kristina for all the hope and inspiration you share.  

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Adding Powdered Greens to your diet, deliciously + a Giveaway!

Adding Powdered Greens to your diet, deliciously + a Giveaway!

I want to share some thoughts today on Vegan “Dieting” and healthy weight loss.   I’m absolutely NOT a ‘green smoothie’ gal – can’t stand the taste so I stopped trying to like them years ago.  But green powders, full of tons of nutrients like ‘Organic Spirulina’ Chlorella, Wheat Grass, Barley’ – that I can do everyday to add healthy, non-fat greens to my diet.  I’ve been hiding Oriya Organics green powders in my foods for over a year now and can really attest to the increased energy they can give an already healthy, plant based diet. The wonderful folks at Oriya want to share some goodies with one lucky reader now this week.  Don’t forget to enter to win a full size of their ‘Supergreen Medley’ a full size ‘Superfood Protein Medley‘ and a cool mixing cup – all up for grabs at the end of the post here. First a little background on me: I’m one of those Vegans who didn’t exactly lose weight when I stopped eating meat and animal products 3 years ago. When I stopped eating dairy products 5 years ago, I basically lived on meat and veggies for two years.  That brought me a…

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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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5 Ingredient: Dairy Free Avocado Chocolate Easter Eggs

5 Ingredient:  Dairy Free Avocado Chocolate Easter Eggs

   This dessert is so fun.  If you don’t make it as an Easter treat, be sure to just try out the chocolate pudding recipe.  It is fabulous.  We have it at least once a month and don’t feel one bit guilty about it either.   Avocado, cacao powder, maple syrup, almond milk and a pinch of salt. It’s perfect in every way. I first discovered the idea of avocado chocolate pudding from Gena @Choosing Raw.  I couldn’t believe just how creamy, luscious and similar it was to my memories of dairy filled, stove top back aching cooked puddings.  If you don’t tell anyone that the base is made from avocados, I think its safe to say…they’ll never know.      In this version, I’ve used the avocado shells themselves to make a dessert presentation for Easter.  The shells fit together after filling them with the prepared pudding and then freezing each half until it’s solid.  Then simply fit the two shells back together and secure them with ribbon for an Easter-Egg-Like presentation for your family.  The shells will thaw in about an hour for serving.  The ones shown here were frozen for over 2 weeks prior to the pics and…

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Vegan Cinnamon Swirl Ice Cream

Vegan Cinnamon Swirl Ice Cream

 It’s been a cold winter.  Weeks of single digit temps in the North East and, well, we’re sick of it.  Yes, it will bring May flowers and bla, bla bla bla, bla….bring on spring! What better way to warm up a little from the inside than treating yourself to a gigantic bowl of creamy, spicy cinnamon-sugar swirled ice cream?   Last weekend’s 8″ snow was the 4th weekend in a row for frozen precipitation here in D. C.  Bob has shoveled our front walk and mercifully cleaned off my car more times than I can count since January.  The last thing I need at 4:30 leaving for work is having to clean off ice and snow from my car windows so we both do a lot of prepping when it snows or ices up.  This time we had barely gotten last week’s 10 inches pushed aside when here comes another 8.  Of course they’ve had it so much worse further north in New England.  But that doesn’t make us less grumpy here.  I love snow if I can sit by a warm fire, with lots to eat, a cat on my lap and no alarm waiting to go off the…

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Spiced Carrot Cookies

Spiced Carrot Cookies

I’ve been juice, juice juicing this month.  What do you get when you juice?  Pulp!  And more pulp. I can’t handle buying beautiful, organic fruits and veggies and throwing away any little part of them.  So saving my pulp has produced a lovely little Spiced Carrot Cookie.   They’re Vegan, Gluten-free, with Refined Sugar Free options. Read on!  Read on!  Carrots and Orange is a nice, simple combination for juicing.  Mildly sweet.  Very healthy.  Relatively inexpensive.  Very quick! Just 3 or 4 carrots is plenty for a large juice glass.  And an Orange or two will round out the flavors.  The carrots will yield a cup or more of pulp for your cookies.  I don’t have a ‘juicer’ so I just blend the chopped carrots in a high speed blender and then strain the juice out through a fine mesh strainer.  Try to leave your pulp for an hour or so to remove as much liquid as possible.  I put my stainer over a deep bowl.  I squeeze a lot of the juices out with the back of a large spoon and then leave the bowl in the fridge so the pulp can drip through the strainer for a while without wasting…

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Fran Costigan’s ‘Vegan Chocolate’ – A Review + A Giveaway

Fran Costigan’s ‘Vegan Chocolate’ – A Review + A Giveaway

  I had the excruciating task of trying out a few recipes last month from Fran Costigan’s ‘Vegan Chocolate’  It was tough.  I managed to get through the book, several times in fact.  And now I can share some of my experience with you.  Fran will share a free copy of her book with one lucky reader as well.  Details on that at the end of the post.  Fran Costigan is an internationally recognized culinary instructor, recipe developer, and innovative vegan pastry chef, and author of 3 cookbooks.  A graduate of the New York Restaurant School and the Natural Gourmet Institute, Fran was a pastry chef in both traditional and vegan restaurant kitchens.  Today Fran teaches her distinctive courses (including her Vegan Baking Boot Camp Intensive®) in her hometown of New York City at the Institute of Culinary Education.   This woman knows her chocolate! You can almost taste the pages……..   Fran is generously sharing one of her recipes from the book with my readers as well. ‘Very Fudgy Chocolate Chip Brownies’  Once you’ve tried this brownie version, it will be hard to go back to any other.  The fudgy brownie contrasts with chewy nuts and the deep, rich…

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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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Straight from the Vegan Easter Bunny – Raw Cacao Nib Truffles

Straight from the Vegan Easter Bunny – Raw Cacao Nib Truffles

   From Julie’s Lifestyle.com Easter treats can be fun and healthy with these quick, kid-friendly balls of chocolate flavors.  You’ll want to make them year round too but they sure can make a perfect substitute for popular Easter, sugar laden candies and eggs.  These Cacao Nib coated treats will give kids and adults the healthiest option for a sweet and chocolate treat this Easter.  Plus, once you’ve got this recipe down, the sky’s the limit for new versions, flavors and shapes.   Raw Cacao Nibs are just so yummy on their own.  But when you add them to these healthy truffles, they’re just heavenly. If you can’t find cacao nibs in your area, these are certainly delicious treats with cocoa powder coating instead.  But I urge you to give the nibs a try when you can.  I used NuNaturals Orange and Peppermint Liquid Stevia to make up two different flavor backgrounds for these little balls of fun.  The Cacao nibs rolled on top at the end just add to their chocolate background and make them positively super good for you. Have you ever eaten a whole plate full of candy and not been sinking with guilt and a stomach ache? Okay,…

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BBQ Cauliflower ‘Sausage’ Bites with Creamy Dill Dip

BBQ Cauliflower ‘Sausage’ Bites with Creamy Dill Dip

A few weeks ago, we fired up the grill in anticipation of warmer weather coming and fixed up a couple homemade pizzas for dinner.  That recipe will be coming up in April but I couldn’t wait to try out another way to use the cauliflower ‘sausage’ I came up with as a pizza topping that night.  Cauliflower, when spiced up a bit, has a remarkable similarity to the texture of crumbled sausage I’ve found.  And it is especially complimentary to similar tastes and recipes as pork sausage.   Some dried fennel, a little red pepper, some Italian herbs help those little cauliflower sprigs come alive with tomato sauce or even by themselves.  Today I’ve used those sausage-like tastes to make a non-traditional ‘sausage’ ball with a cheeze background that’s just fantastic with dips and sauces. Served up on a scure, they make a perfect party platter for any occasion. Gluten Free – Fat Free – and best of all – Cruelty Free.  Who’d have thought that a bland cauliflower could evolve into a spicy, zesty ‘sausage’ like snack?  These ‘cheezy’ bites bake up in under 30 minutes.  Bake ahead of time if you’re strapped for time and then just warm…

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Sweet & Spicy Whole Grain Brown Mustard Sauce

Sweet & Spicy Whole Grain Brown Mustard Sauce

The first time I made my own homemade batch of spicy mustard I was kinda amazed; first I was amazed at how easy it was, secondly, I fell in love with the bold taste of the brown mustard seeds.  I’ve always been much more of a mustard girl than ketchup, whatever the dish.  When I found out that I could mix up a specialized blend of my own mustard for just pennies I was more than thrilled.  I’ve used the base for this dip over the past 2 years to make dressings, sauces, vinaigrettes.  If you don’t have an Asian grocery where you live where you can purchase inexpensive mustard seeds you can purchase brown mustard seeds on-line.  I’m sure the recipe would work fine with yellow mustard seeds as well, just wont be as strong.   ♥

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Mandarin Almond Cookies – gluten-free with raw options

Mandarin Almond Cookies – gluten-free with raw options

My Flax Flour experiments continue. Last week I successfully created a flavor packed cocoa-peanut butter cupcake  This time I combined golden ground flax seeds with almond flour and tangy mandarin orange for a delicate and cake-like cookie.   They’re as healthy as a cookie can be.        Check out the health benefits in these little golden flax seed jewels HERE.  A zesty little cookie!     I told myself I was fighting off cold and flu germs by eating these cookies.  Not really.  They’re just yummy ♥ Enjoy!  

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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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Slow Cooker Granola with Spicy Molasses Glazed Nuts

Slow Cooker Granola with Spicy Molasses Glazed Nuts

What could be better than crunchy sweet and healthy homemade granola?   Homemade granola that you don’t have to watch every minute to make sure that it doesn’t burn.  Granola that stirs like a dream instead of spilling off of the cookie sheet while you’re trying not to burn your arms on the oven rack. That’s what, yea!! I had to fancy this super easy granola up a bit too by adding in some spicy candied molasses nuts with the mix.  My husband and I both agreed that these candied nuts, boiled up with molasses instead of plain maple syrup were much tastier and far better for your health as well.  Blackstrap molasses is chock full of B6, Potassium, Folic Acid and best of all IRON!!

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5 Layer Lime Brûlée Bar Cookies for Keepin’ It Kind’s Cookie Swap Party

5 Layer Lime Brûlée Bar Cookies for Keepin’ It Kind’s Cookie Swap Party

I’m so pleased to be a part of Kristy’s Cookie Swap Party!  I’ve been a fan of Keepin’ It Kind for about a year and always look forward to Kristy’s recipes.  She has a unique way of bringing serious issues to us without being preachy, self-serving or unkind to those of us who are struggling to do the right thing when it comes to eating and respecting animals.  She’s just a true sweetie!  Thanks Kristy ♥ So I’m sharing a new recipe that combines so many of my favorite dessert flavors; chocolate, almond, caramel, vanilla, citrus just to name a few. These bars have of a little of everything in each bite.   The contrasting crisp and creamy, the sour vs. crunchy caramel in the bruleed lime topping all combine for one great cookie treat.  Oh, and don’t forget the chocolate drizzle hiding in between everything else.  Yes, they would be just as tasty without the candied Limes on top of each bar but heck, it’s the holiday season and I’m going all out these days to jazz up my recipes.  I love lime with chocolate and I love that hint of crunchy caramelized Turbinado sugar topping with these bars.  Yea,…

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Ginger Pumpkin Bread Pudding

Ginger Pumpkin Bread Pudding

 This year, I discovered and fell in love with Crystallized Ginger.  I discovered it is easily made at home with a dehydrator as well so I can justify eating making it all the time to nibble on….  For this pudding though,  I used Trader Joe’s brand which is just $1.50 per bag and much quicker when you’re having ginger withdrawals and need a quick fix. My homemade version of Ginger Candy is HERE. I tried bread pudding for the first time this year.  It was okay.  I thought I could ginger it up some and make it a tad more nutritious?  Maybe not.  But it does have some good-for-you ingredients in my version and it’s a holiday treat kind of reasoning.  Just don’t eat the whole pan in one day….  I also made the bread for the pudding myself so I could load it up with cinnamon and pumpkin friendly spices.  I won’t give the recipe for that now but it’s basically cinnamon-sugar-loaf on steroids.  Let your bread sit on the counter for at least 2 days to dry out some before cutting up the cubes for the pudding.  Mine actually sat for 5 days due to my work schedule…

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Kathy Hester’s ‘Chocolate Chip Cookies For Two’ – plus a giveaway!

Kathy Hester’s ‘Chocolate Chip Cookies For Two’ – plus a giveaway!

Closing out the end of Vegan MoFo with a bang folks: Have you had that evening yearning for just a touch of sweet but would never dream of dragging out everything you would need to make a couple dozen cookies up hot and fresh? Kathy Hester has a solution that will rock your dessert world…as well as your meal plans. Seriously.  Is this cookie big enough or what? The recipe for Chocolate Chip Cookies in  ‘Vegan Slow Cooking For Two – or – Just For You’ has directions for one big beautiful (shareable) cookie.   I mixed up a quadruple batch of batter then separated  half into a long tube, wrapped it and stuck it in the freezer for another night’s cravings.  All I have to do is heat up the slow cooker and slice off a couple of  inches of batter from the freezer some night and I’m set in about an hour.  Okay, maybe I over did it a too much  little with the ‘extras’  for these cookies but they are chocked full of goodness.  Big dark chocolate chips, pecans, cranberries…… I also sprinkled each one with some coarse sea salt that cuts through the dark rich chocolate chips perfectly.…

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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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Cranberry Cocoa Rice Crispy Bars

A blast from your past today on Canned-Time I’ve had cravings this week for something nostalgic and tasty from childhood and so, as it goes, I grabbed a box of Health food store Cocoa Crispy cereal.  By the time I got home I just had to have a big bowl of that cocoa taste I remembered.  The almond milk turned all cocoa brown and sweet.  The crunch in the rice pieces faded more and more with each bite.  The soggier they got,  the more I wished that I’d waited and mixed up something with a little more crunch factor.  Enter – Cranberry Coco-Crispy Bars. These bars are just what I needed for my childhood craving.  I had a brand new jug of Vegan Marshmallow waiting to melt into my puffed rice.  But couldn’t I improve on these tasty treats to make them a little more healthy? I’ve been buried in Vegan cookbooks lately and thought I’d try the old “add something ‘good-for-you’ to them” trick. Cranberries, and a few walnuts for good measure ♥  The Vegan “RiceMellow” melted perfectly with a little Earthbalance and a pinch of Cayenne pepper just to make them a little more ‘grown up’ Grease a…

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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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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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Chocolate Chip Scones with Vanilla Cream Glaze

 This past weekend, my husband and I  stopped by a wonderful little Vegan cafe / bakery, Sticky Fingers Bakery, in Washington D.C.   Along with buying up 4 different fabulous Vegan cupcakes,  we gobbled down a large ‘Sweet n Salty’ chocolate chip cookie.  The cookie was full of wonderful chunks of who knows what and the top was liberally sprinkled with coarse Himalayan sea salt.  Sooooo yummy that we sat on the bench outside and ate the cookie up in about 30 seconds.  I had to recreate this one!  As happens so many times when I start experimenting with ingredients in the kitchen, things often evolve into something that is not what I intended ending up with.  Yet, still a delicious result. Voila.  Chocolate Chip Scones with a mildly sweet Vanilla Cream Glaze.  So these were supposed to be cookies, but….whatever.  I’m sure with a little experimenting of your own, they could become a wonderful cookie as well.  But here we go with my scones for now….  I’ve never been very fond of scones that I can remember.  I  remember them as being dry and fairly tasteless.  These scones surprised me.  They have all the moisture of a dense, rich…

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Frozen Fruit Smoothie Breakfast Bar

Featured on: Brit + Co. The Best Uses for Frozen Berries You’ll Ever Find: 27 Brilliant Berry Recipes  For years I’ve been blending away all the delicious healthy ingredients for green smoothies, usually at lunch time since I leave for work before 5 am and no one wants to listen to ice crushing…including me at that time of day.  I’d love to have a delicious icy drink for my morning meal but it doesn’t work out for me time wise.  I also freeze left over smoothie in ball jars but it takes forever for them to thaw.  Sometimes they don’t soften up for hours when I take them for work and that doesn’t work either ;( So I’ve invented a freeze, grab and go version of a smoothie:  These little squares have all the good things in a green smoothie…and a little more.  Fruit, Nut Milk,  Flax, a little Vanilla Protein Mix… And are perfectly portable! Mix up a batch of these with your favorite smoothie flavor(s), pour it out in a lined pan, freeze and then cut into take-with squares.      Hope you will enjoy this smoothie in a bar with your own favorite flavors.  Be sure and…

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Roasted Pepitas Crusted Raw – Vegan Cheeze w/ Baccio Ciliegia (“Satan’s Kiss”) Peppers

Roasted Pepitas Crusted Raw – Vegan Cheeze w/  Baccio Ciliegia (“Satan’s Kiss”) Peppers

 This is my first attempt at a homemade non-dairy cheeze recipe.  I think it turned out well and is fancy enough for party fair and easy enough to serve friends and family 😉 My inspiration for this Spicy Cheeze was from Carmella at The Sunny Raw Kitchen. If you’d like a step by step recipe for this cheeze recipe, be sure to check out Carmella’s wonderful Raw Vegan Tarragon & Mustard Cheeze video.   I followed Carmella’s recipe except I used Cashews instead of Almonds and then added in 1 Tbs. of fresh cracked Black Pepper and some finely chopped spicy red peppers before pouring the cheeze mixture into set. After the cheeze set up.  I un-molded the cheeze and pressed chopped Pepita Seeds onto the outside for an added flavor. The basics recipe ingredients are here.  Be sure to check out Carmella’s video for instructions.   I was really impressed with this easy recipe.  If you watch Carmella’s step by step video, have all your ingredients ready, and then firm up your cheeze in the fridge for about an hour……….you’ll have your cheeze ready to serve! The cost was around $5 and it made 16 oz. of cheese.  I…

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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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Brownie Date Nut Bread with Strawberry Butter

 A wonderful pair up:  Cocoa, Strawberry, Dates and Butter. Enjoying every little sweet, tangy bite! PrintBrownie Date Nut Bread with Strawberry Butter Yield: 1 1/2 Lbs. loafServing Size: 1 inch slice This Brownie Date loaf will be more bread like than cake. It’s very dense and filling. The Strawberry Butter goes well with a slice fresh from the bread maker and lightens up the dessert with it’s tang and fluffy texture in contrast to the dense heavy bread. I sliced up my loaf and wrapped individual pieces to take as a mid day snack. Not overly sweet and it’s relatively sugar free with the Stevia.What you will need for this recipe:1/2 Cup Stevia Baking Blend (I used NuNaturals Fiber Blend brand) 1/2 Cup High Quality Cocoa Powder 1 1/4 Cup Organic Whole Wheat Flour 1 Cup Chopped Dates soaked in 1 Cup Boiling Water (reserve soak water) 1/2 Cup Chopped Walnuts 3 Tbs. Ground Flax Seed mixed with 6 Tbs. Water) 1/2 tsp. Sea Salt 1/2 tsp. Cinnamon 2 tsp. Baking Powder 1/2 tsp. Vanilla Extract InstructionsSoak chopped dates in boiling water. Add ingredients to bread maker in this order: Vanilla, Flax w/water, Dates w/ soak water, Sea Salt, Cinnamon,…

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Dehydrator Cabbage Leaf Chips

Dehydrator Cabbage Leaf Chips

I know we’ve seen a million versions of Kale chips, and maybe even Cabbage too.  But this was a first for me in the dehydrator. These Cabbage Chips came out crispy, spicy and finger licking good.  Not to mention pennies per serving and about 10 calories? Just about 20 hours in the dehydrator at 115 and you have a nutrition packed snack with all the healthy enzymes retained of raw foods. For these chips, I washed 7 or 8 large flat Cabbage leaves and dried them well.  Next I poured about 1/3 cup of  olive oil in a small bowl. I mixed in 1 tsp. of Sea Salt and 1 tsp. of red pepper flakes in with the Olive Oil.  Then I massaged the oil onto each Cabbage leaf to completely  coat the leaf.  Spread them out on the trays and crank up the heat. A crispy spicy chip to snack on with absolutely NO Guilt! Better to make a bunch, you’ll want more…………. Click here to read more about the healthy benefits in Cabbage. After you copy down this recipe, be sure you’ve signed up for November’s  Virtual Vegan Potluck event: Enjoy!

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