July 4th Cherry-Ice Watermelon Mocktails and No-Bake Salted Chocolate Cherry Doughnuts

July 4th Cherry-Ice Watermelon Mocktails and No-Bake Salted Chocolate Cherry Doughnuts

ALOHA! Today, just in time for the July 4th celebrations I have some Cool Summer fresh healthy treats for you! Having grown up in the Washington D. C. Metro area, I’ve seen my fair share of July 4th festivities.  My family would drive down to The Mall, early in the afternoon so we could get a spot on the grass near the Washington Monument with a good view of the fireworks and music most years.  Some years, were better than others as I remember.  Some years, the weather would be unbearably hot and humid.  In the late 60’s, there were Hippies, Police scuffles and things were a little less family friendly….  But they all had that swelling of patriotism,  family groups from all Nationalities, hot summer sun and plenty of food and drinks.   Now that I’m still in D. C. but have a little less tolerance for heat and crowds, I prefer to enjoy just as much food and fun but most likely it’s from right in our own back yard.  The music is traditional, the food… a lot more healthy, and the drinks are now less sugary and fresh from the farmer’s market.    “July 4th Cherry-Ice Watermelon Mocktails” …

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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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Sesame Bok Choy Apple Slaw with Baby Bella Dressing

Sesame Bok Choy Apple Slaw with Baby Bella Dressing

   When you don’t have exactly what you think you need for a new dish…sometimes what you do have will surprise you.      I needed to use up a small bag of Baby Bella Mushrooms from my last produce order from From the Farmer.  But I was making a slaw dish with the last of my Bok Choy from the same lot.  Why not?  I made up some delicious slaw dressing using the pureed mushrooms mixed in with traditional slaw seasonings.  No compliant about the nutrition and taste in this side dish.  The Baby Bellas creamed up in the food processor to make a deliciously lite and tangy sauce for my slaw. The color was a tad bit untraditional for slaw.  But I got over that when I took my first fork full.  A new way to make mayo for us here.   If mushrooms in your slaw just doesn’t do it for you, I have several other summer slaws that may light up your grilled corn or veggie burgers.  My idea here is to use your fresh vegetables when they’re ripe and ready.  And if you come up with a new way to encorporate those flavors to your…

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“Deli Dirt Mustard” Flax Crackers with Guacamole – Vegan & Gluten-free – plus a giveaway!

“Deli Dirt Mustard” Flax Crackers with Guacamole – Vegan & Gluten-free – plus a giveaway!

Green Mountain Mustard makes mustard differently.     They’re not your run of the mill yellow mustard in a squeeze bottle. In fact, they’re not even gourmet mustard. They make different mustard. Mustard that isn’t bright yellow. Mustard that isn’t boring. And mustard that belongs on way more than just your everyday office sandwich. Green Mountain Mustard started out as a “let’s just see if this stuff sells” mustard back in 2007. Several years later, it’s evolved into a brand known for wacky flavors that take you on a flavor journey far beyond national, squeeze-bottle counterparts. With flavors like Deli Dirt (the blend of toppings on an everything bagel), Atomic Rooster (made with homemade Sriracha sauce), and Clove Encounter (made with a whopping 10 cloves of garlic in every jar), we like to help you push the flavor boundaries of condiment creation.   ‘Deli Dirt’ deliciously healthy ingredients:    Did you know that there are 3 different types of mustard seeds?    Mustard plants produce three types of mustard seeds (arguably two): Yellow and brown. There are other varieties, like black mustard seeds and even white mustard seeds, but they are variations of yellow and brown.   You can enter to win 3 Green Mountain Mustard flavors for yourself:  …

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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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Beet Hummus & BBQ Flax Seed Crackers – GF with Raw options

Beet Hummus & BBQ Flax Seed Crackers – GF with Raw options

1 year ago I was dehydrating  Cabbage Leaf Chips This year I made 2 trays of dehydrated BBQ flavored Flax Seed Crackers.  So I needed some dip to go with right? You can find this delicious Beet Hummus recipe HERE. For mine, I added in a can of Chick Peas and a little more lemon to make it less thick.  I would add more seasonings if I had just been serving it with veggies but since the flax crackers are bursting with spice and a little heat, the subtle taste of the  hummus was just right. I love how absolutely CRUNCHY the crackers came out.  Gluten free.  Guilt free. Print BBQ Flax Seed Crackers Author: Angela @ Canned-Time.com   Ingredients 2 cups whole flax seeds 1 cup almond meal (use raw almonds for raw options) 10 oz. Hemp seeds (ditto) 1 cup unsalted sunflower seeds (ditto ditto) 15 oz. can pizza sauce (10 cherry tomatoes crushed for raw) 1 tsp. powdered garlic or 2 cloves minced fine 1 Tbs powdered BBQ seasoning (omit for raw) ½ tsp sea salt Instructions Combine the flax seeds (unground) with the pizza sauce and set aside for 10 minutes. Stir together all other ingredients and…

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Strawberry Sunflower Sprout Salad

Strawberry Sunflower Sprout Salad

A favorite salad of mine, strawberries, a little lettuce, some balsamic vinegar and a drizzle of agave nector.  This time I’ve added in some homegrown Sun Flower Seed Sprouts and now, it is perfection to me. MMMmmmmm…. This salad is almost too simple (yet delicious) to write up a real recipe for it but for MoFo sake: Strawberry Sunflower Sprout Salad 1 handful of fresh Spinach Greens 3 ripe Stawberries sliced 1 handful of fresh Sunflower Sprouts sliced Cucumber chopped red cabbage drizzle of agave nector drizzle of balsamic vinegar ground black pepper And people say that a Vegan diet is too boring?  Not so! For a salad ‘on the go’ just prepare the same ingredients and fold them up inside your favorite tortilla or flat bread wrap for a tasty transportable version of this luscious combination.  Keep chilled until serving. For more information about sprouting your own sunflower seeds at home, click here.

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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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Coconut Blueberry Dark Chocolate Bark

Coconut Blueberry Dark Chocolate Bark

It was time to clean out some ‘just about used up’ bags from my freezer and what better way than to combine all the good ingredients inside some chocolate? There’s no real recipe here since I was just kind of piling things into a bowl, stirring it up and then freezing it.  But here is a good example of some Coconut Blueberry Chocolate Bark:  (and a great site as well)  http://lifeasadreger.wordpress.com/2010/10/18/paleo-coconut-blueberry-bark/ For mine, I used a bag of Vegan Dark Chocolate Chips that I got at Whole Foods, melted together with some Coconut Oil.  And then 1/3 of a Cup of each: Fresh Blueberries, Sunflower Seeds Coconut Flakes Chopped Macadamia Nuts, Raisins I love chocolate bark because it allows you to be so creative and make something specific to your personal likes.  And if you’re careful, you can make it pretty healthy as snacks go………. Chocolatey, chewy, fruity, nutty, and a touch of salt…..yum! Have you ever made some chocolate bark? I love to see how different people can use the same ingredients in so many different ways.  What’s your favorite combination? Enjoy!

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Super Sunflower Seeds

Super Sunflower Seeds

One of my first ‘healthy minded’ recipes I developed 2 years ago was a wonderful raw cracker using Sunflower Seeds. Raw Sunflower Seed & Sesame Crackers I have so many recipes that use Sunflowers Seeds. Click the link here to see some other recipes on Canned Time with Sunflower Seeds: http://canned-time.com/page/2/?s=sunflower+seeds or Gluten Free Spicy Lentil & Sunflower Seed Crackers They work well for gluten free crusts, crackers, nut butters………………………. Vegan Blueberry Cheesecake w/ Macadamia Nuts Even luscious Vegan Caramels I wish I had the space and sunshine in my yard for these beauties to grow………… Click here to watch one of the most amazing videos of a Sunflower’s life: http://youtu.be/zst08tm9s6M What are your favorite seeds or nuts ?

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Brazil Nut Brittle w/ Sugar Free Options

Crunchy, Crispy, Creamy, Sweet, Salty…………all in one bite! Ingredients:1 Cup Coconut Palm Sugar1/2 Cup Agave Nectar1 Cup Chopped Brazil Nuts (I used Raw for this but salted is fine)1/4 Cup Salted Sunflower Seeds (optional)1/2 tsp. coarse Sea Salt2 Tbs. Organic Vegetable Spread1/2 tsp. Vanilla Stevia 1 Tbs. Baking Soda Butter a cookie sheet. Combine the Palm Sugar and Agave in a 2 quart glass bowl and microwave on high 4 minutes. Stir in the nuts/ seeds, be careful not to touch the sugar because it will be boiling and microwave on high 3 1/2 minutes more, then stir in Vegetable Spread and Stevia and microwave for 1  minute.    Stir in baking soda until light and foamy. Pour onto cookie sheet and spread lightly. Cool completely and break into pieces and serve.                Since I was adding chocolate this time, I let the brittle cool for about 5 minutes before swirling the chocolate on.  I wanted the brittle to set up some but still be warm when the chocolate was drizzled on so it wouldn’t blend in with the brittle but would stay on top. Couldn’t believe how light and crispy the brittle came out.  I increased my original amount of Baking Soda from 1 tsp. to 1 Tbs.…

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