Friday, November 30, 2012

RAW CRANBERRY + SWEET CACAO NIB ICEBOX COOKIES




My friend Britney and I usually have this 3 o'clock snack craving everyday.  Not sure why that is but, its there. Does anyone else have that problem?  Maybe we just love food.  But because of that, we are constantly trying to find healthy snacks to keep handy for those occassions.  I LOVE this recipe.  The flavors of the sweet cacao nibs with the cranberries and nuts is just divine.  I shared these with my friend Alicia at work and she loved it!  I have a few taste testers close by and she is one of them.  Thanks Alicia for being a guinea pig for my new recipes!  (And thank you Sydney, Kelsey, Jackie and James for being my other taste testers! ~They live around the corner from me.)



We are all about ridiculously simple recipes here.  We may create a few, slightly more intese recipes, but overall we are all about simplicity and ease.  This recipe only took a few minutes, literally.  I hope you like it as much as I did.  Here it is...




RAW CRANBERRY + SWEET CACAO NIB ICE BOX COOKIES

1 cup raw cashews
1/2 cup raw almonds
1 cup dates
1 teaspoon vanilla extract or 1 vanilla bean
2 tablespoons maple syrup or agave
1/4 cup sweet cacao nibs
1/4 cup dried cranberries chopped small

Process the nuts in your food processor until finely chopped.  Add in the dates and process until the ingredients are mixed well and it starts to get moist from the dates.  Add in the vanilla and maple syrup or agave and process to combine.  Pour all the ingredients into a bowl and fold in the nibs and cranberries.  Mix with your hands until combined.  Shape the dough into 1-1/2" diameter cookie dough logs and wrap with parchment and saran wrap, then put it in the freezer for 1 hour.   Finally, remove the saran wrap and cut the logs into half inch cookie dough rounds. 

Makes about 2 dozen.

Enjoy!!



Join the discussion!


Do you have a favorite raw chocolate spread recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

Thursday, November 29, 2012

UPDATE: HOW EATING GREENS HELPED ME... AND THE POWER OF KALE

 
Chopped kale...my favorite!!
 
 

How eating greens helped me... And the power of Kale

 
A few weeks ago, I had my first appointment with my acupuncturist since I started my radiation treatments.  The acupuncturist didn’t want me to do any acupuncture during my radiation since it would be too much for my body.  The radiation needed to do its thing.  So, she was excited to see me and to see how things were going.

She had all types of questions to ask me like:  “How I was sleeping?  How was the burn on my back?  How was...” and the list goes on... One thing she asked about was my menstrual cycle.  “How was that?” she inquired, "when did it stop?" I said "Stop? It never stopped!"  She said, "really?"  She then went on to tell me that for many woman their cycle stops during radiation & chemo because of the stress on there body and since there body just can't do it all it has to give up something.   Do you find that incredibly interesting?  I know I did.  My cycle has stayed totally on time and in fact I have had no cramps, with no real strong PMS symptoms since I started eating so many greens.  I have to say even I was surprised that my cycle didn't change during the radiation treatments.  She said it had to be a direct result of the greens.

She went on to tell me that kale can really regulate a woman’s cycle, and she said it definitely was the case with me.   I left that appointment on cloud 9!   Radiation was so hard on me, that towards the end of the treatments, I didn't stick as closely to the diet because I was so nauseous and tired.  I felt like I had been pulling weeds in the garden all day and yet I had only just barely gotten out of bed. Nothing tasted or looked good!!   I actually started hating food a litte.  The one thing I did do was stick to eating greens, I think this really shows how powerful greens can be to our bodies and why you should try and get them in your body each day!
 
And now for the really good news, I saw my oncologist a few weeks ago as well and my last scan came back clear.  As of now, there is no cancer in my body.  I will continue to be checked every 6 months to make sure that it doesn't come back.  I feel really good.  The radiation took a huge toll out on my body and although I am about 6 weeks out from my last treatment, I still can feel the effects on me.  But overall, I do feel stronger and I'm exciting for the next year... I can't wait to see what goals get accomplished!!

Thanks for all your support!!!

Join the discussion:
I am curious to know if any of you have noticed your bodies having a positive reaction to eating more greens?  Let me know by leaving a comment...



Wednesday, November 28, 2012

FAVORITES LIST: SALAD RECIPES

via tartelette blog: quinoa + butternut squash + kale
Sometimes we just need a little inspiration right?  I have several friends and know people who would LOVE to incorporate more vegetable into their diet, but they just need a little inspiration.  We all need inspritation so we aren't eating the same old salad everyday.  I love creating these favorites list of recipes that I would love to try and taste.  Sometimes I drool just looking at these, but I love logging them here, so we can refer back to them later. 
Salads are a really easy way to incorporate raw vegetables into your diet.  Of course, raw is always better than cooked, since you willl get the most nutrients out of them this way.  I  love the colors and combinatioins in these salads and can't wait to try them!

via green kitchen stories: millet pumpkin winter salad
 


FAVORITES LIST: SALADS



Quinoa + Butternut Squash + Kale

 

Heirloom Tomato Panzanella Salad

 

Kale + Grapes + Poppyseed Dressing

 

Millet + Pumpkin Winter Salad

 

Shaved Root Vegetable Salad with Beets

 

Cherries + Fennel + Lentils

 

Moroccan Carrot Ribbons + Lentils

 

Tripple Raddish Noodle Salad

 

Coconut + Quinoa + Spinach + Pomegranate

 
 
 
Enjoy and have a wonderful day! Bon Appetit!
 
 
 

 
 

Tuesday, November 27, 2012

RAW NUTELLA (CHOCOLATE HAZELNUT SPREAD)

 
 

I only know one or two people who have never tasted Nutella, which is strange because you would think everyone must have tasted Nutella once in their life! It's nostalgic to me.  Growing up, I loved the taste of spreading it on toast, eating it with fruit or just taking a spoonful to into my mouth.  Who doesn't like Nutella, really?  When I starting eating more plant based and more raw, I had a ton of friends ask me to figure out a raw Nutella recipe.  Well, here's a great start.  I got my inspiration from Fragrant Vanilla Cake.  Amy is so good at transforming our old favorite desserts into fabulous raw creations!  This recipe is not as super creamy as the original Nutella, but let me tell you, its super chocolatey good for sure.

 

RAW NUTELLA (CHOCOLATE HAZELNUT SPREAD)


1 cup raw hazelnuts
1 teaspoon sea salt
1/3 cup agave nectar
1 teaspoon cinnamon
4 tablespoons raw cacao powder
1 teaspoon vanilla extract
1/3 cup almond milk

Blend the hazelnuts in a food processor until finely ground.  Add the sea salt, agave, cinnamon, and Vanilla and process utnil its combined well.  While the motor is running, add the almond milk slowly to make it smooth, for 1-2 minutes or more.  Blend it until is very smoooth.  Store in an air tight jar in the refrigerator and enjoy!

What do you like eating your raw nutella with?



Join the discussion!

Do you have a favorite raw chocolate spread recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.



Monday, November 26, 2012

YUMMY PUMPKIN COFFEE CAKE

Vegan Pumpkin Coffee Cake

 

Pumpkin Coffee Cake

Dessert for breakfast?  Yes, please!  Head on over to Family Sponge today to get this delicious Pumpkin Coffee Cake recipe.  It is dairy free, so if you are vegan, you will love this.  This is the perfect sweet treat for your next breakfast guest!  Enjoy!

Wednesday, November 21, 2012

THANK YOU NOTE



I hope everyone's Wednesday is going well.  Just wanted to send out a THANK YOU! note to all of our viewers out there!  We really appreciate all the support we have been getting... we truly, truly appreciate it!  We have some great things planned over the next few months, so we hope you stay tuned!  We can't thank you enough for all the love, support and kind words!  Have a fabulous week and be careful out there on Black Friday! :)  xF


Tuesday, November 20, 2012

PUMPKIN OATMEAL CRANBERRY COOKIES

 
 
There's something about pumpkin that makes us all feel cozy and these cookies are one of those things.  Just picture yourself sipping on your favorite hot drink, sitting by the fireplace with your family eating these cookies.  Ummmm so good!  I love the size of the cookies too.  So, I will just cut to the chase and post the recipe for you.  Here's the recipe:
 
 

PUMPKIN OATMEAL CRANBERRY COOKIES

 
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
½ teaspoon kosher salt
½ cup light brown sugar
1 cup dried cranberries
1/2 cup maple syrup or agave nectar, I used maple syrup
1 cup fresh pumpkin, steamed
½ cup coconut oil
1 ½ teaspoons vanilla

 
 
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, oatmeal baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, and cloves.
In a large bowl, whisk together the brown sugar, maple syrup, pumpkin, coconut oil, and vanilla until smooth. Then add the dry ingredients to the wet ingredients in two batches, stirring with a rubber spatula until just combined each time. Finally fold in the cranberries.
Roll the cookies into 1” balls and then flatten them with your hands slightly as you place them onto the prepared baking sheets. These cookies really don’t spread during baking. Bake for 10-12 minutes. Let the cookies cool completely on the baking sheets.
Makes about 3 dozen small cookies.


Monday, November 19, 2012

PICKLED JALEPENOS


 
 

 
Over here in Southern California, you will find Latin food a big part of our culture and the food scene.  It truly is a melting pot here and its one of the things I love about living in Los Angeles.  If you are looking for a certain ethnic food restaurant, you will find it.  Mexican food is a big part of our culture here too and my husband and I love the spiciness of it.  At my local Trader  Joes, they sell an 8oz pack of Jalepenos for $0.99 each.  Wow!  So, I thought I would try pickling my own.

I like this recipe because you don't cook the Jalepenos.  They came out nice, crisp and fresh tasting.  Here's the recipe...

PICKLED JALEPENOS


16 oz fresh jalepenos sliced
2 tablespoons maple syrup
8 bay leaves
2 tablespoons olive oil
2 tablespoons thyme
3/4 teaspoon sea salt
2 cups apple cider vinegar
6 cloves garlic chopped
2 tablespoons whole peppercorns
1/2 cup water

Mix all the ingredients in an airtight jar and let it marinate for 24 hours or longer.  The taste is firey but zesty!  We really love these!  Enjoy!




Check out the benefits of jalepenos from Nutritiona and You:

Chillies contain health benefiting alkaloid compound, capsaicin, which gives them strong spicy pungent character. Tolerance level of peppers including jalapeno peppers may have wide individual variations. Wherever feasible, they should be consumed in moderation to avoid any untoward experiences. Nonetheless, they packed with impressive list of phto-chemical compounds that are known to have disease preventing and health promoting properties.

Capsaicin has been found to have anti-bacterial, anti-carcinogenic, analgesic, and anti-diabetic properties, at least in some early laboratory studies on experimental mammals. It also found to reduce LDL cholesterol levels in obese individuals.

Fresh jalapeno peppers are rich source of vitamin-C. Ripe fruits have more of this vitamin than raw greens. 100 g provide about 118.6 mcg or about 198% of RDA. Vitamin C is a potent water-soluble antioxidant. It is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps body protect from scurvy; develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals fro the body. helps remove harmful free radicals from the body.

Besides, they contain other valuable antioxidants such as vitamin A, and flvonoids like beta-carotene, alpha-carotene, lutein, zeaxanthin, and cryptoxanthins. These antioxidant substances in capsicum helps to protect body from injurious effects of free radicals generated during stress, diseases conditions.

Jalapeno chillies contain more pyridoxine, vitamin E, vitamin K than other variety of peppers. Vitamin K increases bone mass by promoting osteotrophic activity in the bones. It also has beneficial effect in Alzheimer's disease patients by limiting neuronal damage in their brain.

Friday, November 16, 2012

FAVORITES LIST

photo via my life at playtime
 
 
Can I just say that I am so glad it's Friday!  What a busy week!  But I must say that I feel so thankful to have a wonderful life surrounded by loving friends and family!  You know who you are!  Today Thought I would share what I have been reading, craving and eating recently.
 
  • I know all of you share my Kale love.  I have to try this recipe!
  •  
  • My addiction right now. Can't get enough! And these.
  •  
  • Soup and more Soups
  •  
  • Must try this very creative recipe.
  •  
  • Loving everything pumpkin... Yes please!
  •  
  • Your mouth with thank you for this.
  •  
  • I can just smell this coming out of the oven.
  •  
  • Next on my list to make. Divine!
 
Have a wonderful weekend!
     
     
 
 
 
 


Thursday, November 15, 2012

ROASTED BRUSSEL SPROUTS WITH CRANBERRIES


Written by contibutor Britney Manuel of Btanjerine and A Simply Raw Life.


I know what your thinking brussel sprouts smushel sprouts.  I, like Felicia, remember eating brussel sprouts as a child and having to sit at the table for what seemed like eons because I would save that unsavory vegatable until the very end, like a dreadful doom.

Fast forward about 25+ years,  I was totally inspired while at my local Trader Joe's market.  I was intrigued to see how the Brussel Sprouts grew on the stalk.  It came with a recipe that was a new take on Brussel Sprouts, a sweeter version of the hearty green.  I adapted the recipe to omit having to put it in the microwave.  Here's how I did it.


 

ROASTED BRUSSEL SPROUTS WITH CRANBERRIES


3 cups of Brussels Sprout cut in half
1/4 cup olive oil1/4 cup maple syrup
sea salt to taste
1/4 cup dried cranberries


Preheat oven to 350 degrees.

Cut off ends of Brussel Sprouts and cut in half.  Place in bowl.  Add olive oil and maple syrup.  Coat the Brussel Sprouts and add sea salt to taste.  Place on a cooking sheet and roast for 15-20 minutes until that the Brussel Sprouts are par cooked.



Sprinkle with cranberries and serve immediately.


Makes a side serving for approximately 6.

***NOTE:  This dish tastes best prepared and served immediately.  If it sits too long the Brussel Spouts get soggy and are not palatable.

Join the discussion!



Do you have a favorite Brussel Sprout recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.




Wednesday, November 14, 2012

HONORED...

 
 
Wow, what a treat and honor to be featured over on Classic Play the other day as one of the blogs they love!  Such an honor to be listed among such fabulously creative people!  Click HERE and take a peek at their fabulous Art lessons for kids, Recipes, and fun DIY kid's projects on Classic Play.  Enjoy!
 
xF

ON A PERSONAL NOTE: HOW I GOT STARTED

 
 
 
Written by contibutor Jean-Marie Payne of Btanjerine and A Simply Raw Life.  Jean-Marie is a cancer survior who turned to Raw/Vegan food to combat this terrible disease with success.  
 

How I got started

 
So, Switiching to an all Raw/Vegan lifestyle isn't easy. Back in July when I made the switch it was out of necessity and so the switch happened literally over night. One day I was eating my normal Standard American Diet and the next day I was eating Raw/Vegan. The thing that proved to be the easiest and simpliest way for me to change so quickly was smoothies. I was drinking 3 very large smoothies a day... Each one was probably 32-38 oz each... and let me tell you if you drink that much green juice a day, there just really isn't enough room for that much food... LOL!! But what was great about this was they tasted good and I didn't have to think much about food. Just blend and go. And my body didn't have to do too much work in digesting either. We started experimenting and we did chocolate smoothies, fruity smoothies, and even some with just veggies... and just to make it fun I would sometimes just pick a color and everything in my fridge that was that color had to go into the smoothie... You would be so surprised at what tastes good in a smoothie. One of my favorite finds was zucchini. It has no taste and is packed full of nutirents and so in my smoothie they would go...
 
My challenge to you is try drinking 2 large smmothies a day and see how you feel at the end of the week or 10 days... You too will be loving your green smoothies, your new out look on life, and your new body!! Let me know how you feel after you do your week challenge...
My favorite smoothies drink base:
 

SMOOTHIE DRINK BASE

 
1 Banana
Hand full of Kale
1 cup of Almond Milk
1/4 cup frozen green peas or 1/2 to 1 fresh zucchini
1 date
Add anything else and you are golden
(if you need more liquid add water)
 
Chocolate powder gives you a dreamy chocolate shake
Strawberries & pineapple & coconut flakes gives you a more tropical feel
Anything is possible!!!
 
I always tried to drink one smoothie without nuts. Here's what I would put in this one:
 

FRUIT & VEGETABLE SMOOTHIE WITHOUT NUTS

 
1 or 2 Carrots
1 celery stalk(which is great for depression or sad thoughts)
1 orange (peeled), hand full of spinach
1 apple, ginger(just a small piece) & water.
 
Blend in the blender or vitamix. and strain out half of the pulp. I think the fiber is good thats why I don't juice this one. But it is super fiberous so if you can stand it drink everything. But for me I would just strain out part of the fiber.

Don't forget to add parsley when you have it. It is a super food and it has only a few properties less than wheat grass. And the taste isn't too bad. 
 
And remember you can top off your smoothie with chia seeds, fresh berries. gogi berries, coconut and the like.  Skies the limit!
 
 
Enjoy!!
 
 

Join the discussion!


Do you have a story about how Raw or Vegan food changed your life or a fabulous smoothie recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.
 

Tuesday, November 13, 2012

NO COOK APPLE CRUMBLE

 
I love the fact that in Los Angeles you can drive anywhere from 10 minutes to 2 hours (depending on where you live) and be at the mountains, the snow, dessert, the beach, wineries, or a farm.  I am bummed I missed out this year, but I've had a couple of my mommy friends who took their kids apple picking, one of them being our lovely contributor Britney.  She took her daughter Zion to Oak Glen Apple Orchard.  Also, my friend Deborah over at My Life At Playtime took her three kids over to Riley's Farm.  Check our her blog post about their excursion HERE.  Looks like so much fun!!
 

 
So, with the fall season fully in swing now here (FINALLY!), I've been wanting to make an apple dessert.  This recipe is so super simple and so delicious and can be eaten several different ways.  For all you raw foodies, this is a raw dessert.  Here's what you do...
 

NO COOK APPLE CRUMBLE

 

For the crumble
 
3/4 cup walnuts
3/4 cup almonds
6 -8 pitted dates
1/2 cup shredded coconut
1/4 teaspoon pure vanilla extract
Pinch of salt
In a food processor, chop all ingredients together into a crumbly, but moist texture.  Set aside in a bowl.
 
 
For the apple filling
 
6 large apples, peeled, cored, and quartered
4-6 medjool dates
2 teaspoons cinnamon
Dash of sea salt

In a food processor PULSE 4 of the apples into small chunks and transfer to a mixing bowl.
Process the remaining 2 apples with the dates, cinnamon and salt, until smooth (like applesauce). Mix both together and spread into the bottom of a 9x9" pan and then sprinkle the crumble on top.
 
This crumble by itself can be used to top yogurt, add to your cereal, topped on fresh fruit, topped on icecream... the options are endless.
 
Same goes for the filling.  I was eating the filling by itself last night. So good!  I added some to the overnight oatmeal for my husband.  You can also mix it into your cereal, yogurt or top it on ice cream.  So delicious!
 
Enjoy! 
 

 
 

Join the discussion!

Do you have a favorite Raw or Vegan Apple Dessert recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.
 


Monday, November 12, 2012

PICNIC FOOD... VEGAN CLUB SANDWICH WITH SUNDRIED TOMATO SPINACH BASIL PESTO SPREAD

 
  
I hope you all had a nice weekend.  I sure did. We spent our Sunday supporting one of my BFs and her family at the DSALA Buddy Walk 2012.  I am sure many of you have a friend who is just like family, who you are closer than close to, and have been through thick and thin with.  The Rivera's are  those people.  Her adorable son Luca was born with downsyndrome and we love him  to death.  He truly is a wonderful baby.   
 
The day was perfect here in So Cal... and you know sometimes when you go to these types of events, the food they serve is never really vegan friends, let alone raw or even vegetarian.  So of course, I packed our lunches.
 
Here are a few things I made for our picnic lunch.
 
 

VEGAN SUNDRIED TOMATO SPINACH BASIL PESTO SPREAD

 
1 cup sundried tomatoes
3/4 cup pine nuts
1 cup spinach
1 cup basil
2 table spoons olive oil
3 teaspoons nutritional yeast
1 clove garlic
1 lime, juice of
1/2 teaspoon salt
 
Blend all the ingredients together in a food processor and blended well.  Store in an air tight container in the refrigerator.
 

 This spread is super flavorful and can be eaten on crackers and sandwhiches.
 



VEGAN CLUB SANDWICH

 
There are no set rules for to make a sandwich, the skys the  limit as to what you can put between two pieces of bread.  I really like how this veggie club sandwich came out.  I wish I had a couple  more ingredients to top it off, but it still tasted great.  Here's what I included...
 
Vegan sundried tomato spinach basil pesto
Stone ground mustard
Hummus
Organic smoked tofu slices
Tomato Slices
Micro Greens
Spinach
 
I would also add cucumber slices and avocado for sure.
 
 

VEGAN TRICOLOR POTATO SALAD

 
I don't know about you, but I am a bit of what you call a potato girl.  Always have been and think I always will be.  It may run in the family... ha!  So every now and then I crave potato salad like my mom use to make when I was growing up.  It's super simple, colorful and tasty.  Here's one of my vegan versions....
 
1-1/2 cups purple potatos steamed
1-1/2 cups red potatoes steamed
1-1/2 cups white potatoes steamed
1 cup raw chopped carrots
1/2 cup veganaise, or to your desired creaminess
1 lime, juice of,
1 tablespoon dill
salt and pepper to taste
 
Combine all the ingredients in a large bowl, chill and serve.

Our picnic lunch was super delicious!

Enjoy!


Lastly, here is a quick snap shot of our little Luca... Love him...




Join the discussion!


Do you have a favorite vegan spread, sandwich or potato salad recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.
 


Friday, November 9, 2012

QUINOA CHIA SEED FLAX CRACKERS WITH SPLIT PEA SOUP

 
 
The weather is FINALLY changing here in Los Angeles.  It's by no means cold if you compare it to my east coast friends who got some snow this week.  But for us, we are finally feeling the difference and I am happy about it.  I love summer too, especially in southern California.  But now we can finally bring out the fall foods and baked goods.  That got me thinking.  I found a great home made cracker recipe on one of my favorite sites Whisks and Whimsy
 
I changed the recipe a little to include different seeds and grains and I very happy with how they turned out.  Super delicious!
 

VEGAN QUINOA CHIA SEED FLAX CRACKERS

 
1 cup all-purpose unbleached flour, plus more for dusting
1 cup whole wheat flour or splelt flour (I used whole wheat flour)
1/3 cup whole, uncooked quinoa (preferrably soaked for 2 hours and dried for maximum wholesomeness)
1/3 cup ground flax seeds
1/4 cup chia seeds
1/2 teaspoon baking powder
1/2 teaspoon kosher salt, plus more for sprinkling
1/4 cup olive oil
1/2 cup to 3/4 cup water


Preheat the oven to 350 degrees. In a medium bowl, whisk together the flours, quinoa, chia seed, flax seed, baking powder, and salt. Then add the olive oil and mix with a fork until combined. Slowly mix in a 1/2 cup of water, working it in with your hands. If needed, add up to 1/4 cup more water until the dough holds together, although, I didnt need too much more than that 1/2 cup.  Knead the dough in the bowl until it is smooth and easy to work with, about 2 minutes.

 


Dust a clean surface with flour, dump out the dough, and press it into a flat disc. Use a rolling pin and roll out the dough until it is 1/8 to 1/4 inch thick (the thinner crackers crisp up a little more in my experience). Cut the crackers into 2-inch squares or circles, rerolling the dough as needed.
Carefully transfer the cut crackers to ungreased or parchment paper lined baking sheets.  Then I used a fork to poke holes on top to give it a nice ritz cracker appearance.

 
Bake for 20 to 22 minutes, rotating the sheets halfway through, until the crackers are crisp and hard to the touch. Transfer the crackers to a wire rack to cool completely. Store in an airtight container for up to 7 days.

Makes about 50 to 60 crackers.


I thought it would be great to pair these crackers with a soup and since I had split peas in the pantry, I decided to make a split pea soup that had an Indian flair.  Super delicous.  Naan may have technically been paired with this soup, but the crackers with this dish were perfect too. 



SPLIT PEA SOUP


2 cups dried split peas
4 cups water, plus 1 more cup
1 teaspoon tumeric
3/4 teaspoon cumin
1-2 tablespoons olive oil
1/2-1 teaspoon sea salt
2 tablespoons dried basil
1 clove garlic or 1/2 teaspoon garlic powder
2 table spoons nama shoyu or Braggs liquid aminos

Before cooking peas always examine, rinse and sort well to assure maximum wholesomeness of this natural product.  Peas do not require soaking.  Combine the 2 cups of peas with 4 cups of water in a pot adn bring to boil.  Reduce heat, cover with a llid and simmer for 25-35 minutes or until tender.  For this recipe you want the peas to be a little softer since we will be pureeing them. 

Remove from heat and all the remaining ingredients and with a hand blender, puree everything in the pot.  If you don't have a hand blender, you can blend it in a blender but be careful as the mixture is very hot.  You may have to do it in parts.

Let the soup sit or simmer on very low heat 10 to 15 minutes so the spices get infused into the soup.  Now it's ready to serve.

Enjoy!


 
 
 

Join the discussion!

Do you have a favorite vegan cracker or soup recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.
 


SIMPLE GREEN SMOOTHIES

 
 
 
 

SIMPLE GREEN SMOOTHIES

 
I am so excited for our friends over at Simple Green Smoothies!  These gals are amazing!! With thousands of followers on Instagram, they are now bringing the best smoothie recipes to you through their new website.  Click HERE to check out their new home which is www.simplegreensmoothies.com.  I can't wait to see what else they come up with!  Go Jadah & Jenn!!
 

 


Thursday, November 8, 2012

RAW VEGAN VEGETABLE SUSHI ROLL

 
I  just love how these came out.  I posted my sushi rice salad last week HERE which was super delicious.  My life has been a bit crazy these past couple of weeks, but I finally was able to get this post up for you.  It may take a little practice to roll these babies, but the key is to keep everything tight and tucked in.  Now-a-days, there aren't set rules as to what you can put into a sushi roll so, be creative and use your favorite veggies.
 
 
Prepare your favorite vegetables cut into long strips.
 
The rice is made of Jicama that has been processed in a food processor.  But don't process it too much or it will become too mushy.  Then put the Jicama in a cheese cloth and squeeze out all the water.
 
 

RAW VEGAN VEGETABLE SUSHI ROLL

Start with the jicama rice as I noted above and drizzle in sushi rice vinegar, about 2-3 table spoons.  Taste as you pour it in, some people may not like the strong vinegar tasate. Then lay out the rice on a sheet of nori on top of your sushi rolling matt.  You can get these at most asian food store for cheap.   Lay a small amount of vegetables in the center.  Don't stuff it or you will not be able to roll it and it will not stay closed. 
 

 
 
Take the edge closeed to you along with the mat and tuck it over and under the vegetables.  Form it with your hands on top of the mat and slowly inch by inch pull the mat away from you and shape the roll with your hands as you keep pulling it out.  Let it sit for a few minutes as you roll all your rolls.  Then cut using a very sharp slightly wet knife.  And voila!
 
 
Super delicious and not too difficult.  Just give it a try and practice a few times.  You can also make this vegan and use your favorite rice.  Rolling with rice may be slightly easier as it is more sticky but both are very tasty.
 
Here are shots of the nori and seasoned rice vinegar I used.
 
 
 
Enjoy!!
 

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Do you have a favorite Vegan or Raw Sushi Roll recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.



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