Minute MADE

This morning I was craving orange juice. I no longer buy the stuff in stores because it gives me acid reflux. So I MADE MY OWN and it only took a minute! I have an Oster juicer (under $20 on Amazon.com) and well worth EVERY PENNY! I juiced 8 oranges, added 1c of water & voila! Instant Yum!! To chill the juice I tossed in a few pieces of frozen pineapple*.....so cool & refreshing....plus the pineapple thawed and made a great after juice dessert! :)

* Freezing fruit is a great way to store excess season ripe fruit for future smoothies...AND.... it maximizes freezer space because they also make delicious, beautiful ice cubes!!!

Citrus Collard Greens w/ Raisins

Chef Bryant Terry brings the SOUL back to soulfood yet again! Check out this easy, affordable and wow-yum dish..

Happy Healthy Sweet Seed and Nut Brittle

Sue Ansari:  "I created this recipe, because I was tired of buying ridiculously high-priced bars. If you eat yogurt, this is delicious crumbled on top with a little drizzle of honey or maple syrup!" 

2C flax seeds, soaked
2C flax seed meal
1C chia seeds
1C raw cashews, chopped
1C pecans, chopped
1C sunflower seeds
1C goji berries
1C cacoa nibs
1 C dried fruit snipped or chopped into tiny pieces - your choice!
1+C sweetener….yucon syrup, raw honey, agave, maple syrup
1 T vanilla extract
1T sea salt
1/4 t cayenne
Enough water to spread

TASTE THE MIXTURE! Adjust to your own preference.

Spread 2 C of the mixture on ParaFlexx sheet. Dehydrate at 115 degrees until it is firm enough to flip onto a grate. Flip onto grate and peel ParaFlexx sheet off. Dehydrate approx 24 hours, until crispy…although the brittle actually needs to cool before the crispness will be apparent. Just keep testing and you will get the hang of it!

Break into bite-size pieces and store in an airtight container for months.

Thanks again to Sue Ansari for another amazing raw food recipe!

The Extreme Almond Energizer

"Not only does this smoothie taste fantastic, the health benefits are extreme. As I always say, NO SUFFERING!! Blend one up for yourself and you will see what I mean!"  - Sue Ansari

Blend together all until completely smooth - yields 1 1/2 quarts. This might get addictive!

1 banana, frozen or not
1 1/2 c almond milk, unsweetened (organic or make your own)
1 T raw unsalted almond butter
1 T raw coconut oil
2 Medjool dates
1 T maple syrup
1 T chia seeds
1 tsp pure vanilla extract
2 large handfuls of organic spinach
Add 1-2 cups of ice to the blender if you want an icy drink.

Thanks Sue Ansari for this amazing raw recipe!


HEALTH BENEFIT INFORMATION  (for each ingredient)

Falling in Self Love: Day 337 Happy Vegetarian Week!

It happens to be world vegetarian week.  So here are a few sites worth checking out for those of you who are feeling the call to give it a go. One week, one meal or a lifetime...it's all good whatever you choose.  Enjoy!

Raw Picnic

A few support links for the interested:
National Vegetarian Week
Ethnic Vegetarian Recipes
Epicurious' Veg Recipes
Recipes from The Institute for Integrative Nutrition

Pet Recipe: Beef Stew

Sandy has a friend over for dinner

Last week I made a scrum-deli-yum-cious stew for the animals...

2 pounds beef
8 carrots, chopped
1 can, sardines
5 potatoes, washed w/ skins, chopped
1 bunch, parsley, minced
3 cloves, garlic
1 bunch, celery, sliced

Cook in crockpot until soft & stewy.  Serve in amounts appropriate for your cats & dogs.  (I feed my golden retriever 11/2 c per meal and the cats 1/3c per meal)

Now playing: ASPARAGUS

Rich in vitamin A,  seasonal*  and local, asparagus may be one of the most long-awaited signs of spring.


Zesty Parboiled Asparagus

1 bunch asparagus
2 tablespoons olive oil
Juice of one lemon
1 teaspoon lemon zest
Sea salt and pepper to taste
2 tablespoons freshly grated parmesan cheese (optional)

Wash asparagus and break off bottoms.
Cut into 1- to 2-inch pieces, on the diagonal.
Fill a medium-size saucepan halfway up with water and bring to a boil.
Add the asparagus, reduce heat to a simmer and cook asparagus for 2 minutes.
In a medium sized bowl combine oil, lemon juice, lemon zest, salt and pepper.
Toss asparagus in sauce.

*  Seasonal foods are often far less expensive.  Yesterday I saw gorgeous bundles of asparagus for 99¢ per pound (at Whole Foods no less)  Check your local market!

Recipe Courtesy of Institute for Integrative Nutrition

C = Chefs, Cookies, Comical Crack-Ups & Monsters

I have been craving sweets lately so I decided to make cookies!  I made vegan coconut-oatmeal cookies and g/f peanut butter cookies.  Instead of granulated sugar I used local honey (where the recipe called for white sugar) and grade B maple syrup (where the recipe called for brown sugar). It's worth noting that I could have been slightly influenced as a little girl. That is to say, a little girl, with a mini record player and just ONE album.  Perhaps I hypnotized myself (lol) by playing this song over and over and over again....

Valentine's Day YUM!

Today I wanted to make an ice cream for one special person :)  She loves oreo cookies (which meant vegan was out the window so I improvised...I did, however manage to not add any eggs or sugar) ...and here's the yum of the day (w/ veg*n friendly suggestions):


Cookies & Cream Ice Cream 

1 pint heavy cream (soy cream or coconut milk)
3/4 cup honey (agave might do but may not harden all the way)
1/2 c milk (your favorite vanilla flavored milk substitute)
1 tablespoon vanilla*
Pinch of salt
6 Oreos, crumbled

Blend first 5 ingredients. Pour into an ice cream maker.  Add crumbled cookies.  Pour into container and place in freezer until set.  Enjoy!!

* Singing Dog is my current fave (made in Oregon)

Food to the Rescue

In the past week two friends and three clients contacted me, each with versions of colon/ intestinal/ digestion issues.  Holy poop! Their doctors invited them to change their diets and they asked me for help.  If YOU are looking for low fat, low sugar, high fiber, vegetable rich meals, that actually taste good & are easy to make...look no further!  Here are 10 recipe links* that you may enjoy.  I encourage you to consider SOULfood (seasonal, organic, unprocessed, local - food).  Your body (and local economy) will thank you for it!  And away we goooo...

Breakfast
Easy Homemade Granola

Vegetable Dishes
Aloo Gobi
Brazilian Style Collards
Sautéed Greens with Pine Nuts & Raisins
Portobello Steaks 

Whole Grain Dishes
Barley with Toasted Cumin & Mint
Very Easy Fried Rice 

Desserts
Heavenly Macaroons
Rice Pudding
Raw Superfood Chocolate Truffle

* Recipes Courtesy of The Institute for Integrative Nutrition

Chicken Cilantro Pesto Pizza

Wheat Free

~ serves 3 or 4 ~

Chicken Cilantro Pesto Pizza w/ Asparagus

Wheat free pizza dough (I used Bob's Red Mill mix)

1 bunch of cilantro

5 T olive oil

5 basil leaves

3 cloves garlic

Pinch salt

dash of pepper

1 tomato, diced
1/2 yellow pepper, slices thin
1/2 zucchini, shredded
1/4 onion, sliced thin
8 mushrooms, sliced & sautéed
1 chicken breast, sliced paper thin, pan seared
3/4 c mozzerella & parmesan cheeses (combined)

Prepare the pie crust according to the directions on the package.  Combine the bold green ingredients in a food processor until a paste is formed. Spread the pesto on the crust then layer on your veggies, chicken and cheese.  Bake in a 425 degree oven for up to 10 minutes.  Enjoy!

Falling in Self Love: Day 127 - 132 Intuitive Holistic Chef

I tried my hand at making Middle Eastern Lentil Soup for my sick partner.  When I'm sick I want homemade comfort foods....especially soup. When I usually cook lentils, I make more of a stew.  So I found a lentil soup recipe, made a few substitutions (see below) and voila! A heart-warming authentic soup designed to nourish the body of the sick...made with love!

Middle Eastern Red Lentil Soup

My Substitutions:
Carrot - Red bell pepper, diced
Onion - Shallots, minced
+ Red potatoes, diced
Parsley - I mixed (in equal parts) parsley & cilantro, minced (as garnish)
+ Served with flame roasted pita bread (or tortillas)

Today I had a fun day in the kitchen with my friend and fellow foodie, Amanda! We had LOTS of fresh tomatoes so we made bruchetta and tomato chutney w/ oven roasted rosemary potatoes! Yum-oh-la!

Bruchetta

Tomato Chutney

Bruschetta recipe:

Olive Loaf (or your favorite local, crusty, artisan bread), cut in ovals and laid on foil
Drizzle olive oil over each slice
Fresh basil leaves (chiffonade or torn)
Slices of garden fresh tomatoes
A few turns of cracked pepper & sea salt
Sprinkle with freshly grated parmesan and/or romano cheese (optional)
Bake at 400° for about 10 minutes
Enjoy!

Tomato Chutney recipe  
(courtesy: myrecipes.com)

Love in the afternoon....

....okay so it's morning still....but when Shareen has lunch today she'll be feelin' the love I felt when I made her lunch this morning.  Chicken & vegetables, pasta shells in alfredo sauce...Hmmm...maybe I'll have an earleeee breakfast?  :D

What's in it:
Pasta Shells w/ alfredo made with whole cream and real parmesan.
Chicken & veg (celery, carrots, mushrooms & onions) sauteed in a pan!

Recipe: Soup for the Soul

Soup always makes me feel gooood!

2 Qt of Chicken Stock
1/2 Chicken
4 Cloves of Garlic

1 Onion
3 Sprigs, fresh thyme

7 Allspice Seeds

3 Sprigs, fresh oregano
Pinch, cayenne
••••••••  ••••••••  ••••••••
1 Zucchini
2 Carrots
3 Potatoes
1 Tomato
6 Mushrooms
10 bundles, baby bok choy
••••••••  optional ••••••••
 1C Noodles (these are gemelli)

Bring the stock, chicken, herbs & spices to a boil. Add remaining ingredients & bring to a boil again.  Lower heat & simmer until all veggies are cooked to your liking. Add the noodles, if using, about 9-15 minutes before soup is done.  Dish up & eat!

Love Elixir

LOVE ELIXIR

Vegan ~ Gluten Free

1/2 c Hibiscus flowers steeped in 1 quart of boiling H2O, strained
1c sweetener, added to hibiscus tea
1/2 lime, juiced into tea

Stir, chill & fed to your love from a gorgeous bowl.

Falling in Self Love: Day 6

I am enjoying an easy-soft start.  I just returned from a trip to New York and I am moving this weekend.  It feels so natural for me to BE BUSY and today I am choosing restful action.  It almost doesn't even make sense (it is true that I make up words from time-to-time)  LOL!  This morning I walked my eager dog, Sandy and groomed her in a park.  She must have appreciated the small lambswool I removed from her coat b/c when I was through she ran & leaped about.  VERY ADORABLE!  I LOVE my dog!!

I like early morning walks (and on snowy days) b/c of how quiet it is.  It affords me an opportunity to "go in" which I like.  Today I realized that it is a practice for me to slow down and to plan things out over time.  I am very flash-in-the-pan-ish (see...another made-up word).  :) Anyhoo, I want to slow down and still feel like my life is exciting (I've somehow equated slow with boring).  Interesting?

As most people who know me know...I love food & I love to cook!  Today my self love experience included perusing a book about chefs tools with some intriguing & elaborate recipes! I felt so fiery  I was inspired to make myself a fancy beverage.  Give it a try & tell me what you think? 

Ginger, Peaches & Cream Iced Tea

Vegan Friendly~ Wheat Free ~ Sugar Free

1 bag of peach green tea (I prefer loose leaf)
8oz boiling water
1/4 tsp minced ginger
2 T cream (vegan or not)
sweetener, to taste (stevia, agave, maple)
ice

Steep the tea & minced ginger.  Remove bag & stir in sweetener. Add cream & ice.  Serve!

Goddess Food: KALE!

I love how vibrant it is...even after lightly cooking it!  I love kale braised, tossed (raw) into a bowl of steaming hot soup/ stew and also....as CHIPS!  I love kale chips!!!

When I prepare them on the stove I just use:

2 tsp canola oil (ghee is cool is too but not vegan)

2 bunches of kale, chopped

2" of garlic or ginger

Heat the oil, sautée the garlic or ginger until fragrant or toasty brown.  Add the fresh kale to the pan. Turn the heat down (med-low) move about with a wooden spoon or tongs...

Serve it up as a heavenly side dish.  Kale is high in iron & B vitamins!

Fitness, Food & Fun

Gluten Free ~ Dairy Free

Serves 7

This entire meal was under 500 calories

Salad-a-Crunchy

3c Cabbage, shredded

1 1/4c Carrots, shredded

3/4c beets, made into spirals

1/2c Parsley & Cilantro, minced

3T Balsamic vinegar

2T Olive Oil

2tsp Peppercorns, ground

1tsp Coriander seeds, ground

1T Flax seeds, ground

1T nutritional yeast

Mix all ingredients in a bowl and let sit for 10 minutes before serving.

Candied Pecans (great topping for salad)

1/2c pecans

1 1/2 T agave nectar or maple syrup

1/16 tsp red pepper flakes

Toast nuts in a dry, hot pan (over medium heat) until you can smell them.  Turn fire to low. Add sweetener & pepper.  Stir & remove from heat.  The mixture will harden as it cools...(like cracker jacks). Sprinkle on top of salad.

Garlicky Green Beans

2c green beans

6 cloves of garlic

1 tsp canola oil

1/2c water

Cook garlic in oil.  Add green beans.  Add water and cover pot.  Steam for 8 minutes. Strain & serve.

One Pot Chicken Medley

3 chicken breasts, sliced

1/2 red onion

1/2 c carrots, chopped

1 1/2c beet greens

1/2c parley & cilantro 

1/4c ginger, shredded

1c water

Cook chicken on both sides (about 4 minutes).  Layer the remaining ingredients.  Add water and cook over medium heat for 15 minutes.  Check for doneness & serve!

Rice-A-Monie

1 1/2c Brown Basmati Rice

4c water

2 bouillon cubes 

1/4c parsley

Boil water (w/ bouillion & parsley).  Reduce heat, add rice, stir once and cover.  Cook on low-medium until done (appx 40 minutes).  Let sit for 5 mins.  Fluff with fork then serve.

Whisked Cream

1/2c cashews

1c water

pinch of salt

1tsp vanilla

Blend until smooth & milky.  Pour into bowl. Add

1/2c coconut cream 

Whisk together, sprinkle with nutmeg and serve with sliced fruit.

  

Tortilla-on-the-Fly

Today I had a blast laughing and being spontaneous on the radio show Everyday Joy w/ Jen Halterman. We laughed about random topics....somewhere in the mix there was a reference to the tortiallas I made for us. Here's the recipe:

• Any yummy tortilla (pan toasted without oil)

• Topped with avocado (smear it on like butter)

• A layer of shredded lettuce or spinach

• Shredded cheese

• Sautéed mushrooms, potatoes, carrots & (meat, tempeh, or seitan)

• Stewed black beans

• Salsa

Any bit of this that you can make from scratch (beans, salsa) is best...but in a pinch (like we were in today)...do what you can, enjoy the process & for goodness sakes...share it with people you love!