Yum Yum Hot Chocolate 1tbs Fair trade, organic Cocoa
1tbs Agave (adjust to sweetness desired)
1 cup hot water
1/4 cup Almond milk
Warning! Only make this if you sincerely intend to enjoy every morsel :)
1tbs Agave (adjust to sweetness desired)
1 cup hot water
1/4 cup Almond milk
Warning! Only make this if you sincerely intend to enjoy every morsel :)
LENTILS CURRIED WITH RHUBARB AND POTATOES
I've been craving Rhubarb lately and it's in season now, so this recipe from The Vegetarian Resource Group looks great and so so satisfying! The starchy potatoes together with the chewy, meaty lentils and sweet, tart rhubarb is a big happy chew~
(Serves 4)
(Serves 4)
An unusual recipe from India.
1 cup dry "orange" lentils
1 very large sweet potato, peeled and sliced
1 Tablespoon oil
1 cup rhubarb, diced
2 Tablespoons liquid sweetener
1 Tablespoon curry powder
1 teaspoon ginger root, grated
1 teaspoon hot red chili powder
Salt and pepper to taste
1/4 cup shredded coconut
1 very large sweet potato, peeled and sliced
1 Tablespoon oil
1 cup rhubarb, diced
2 Tablespoons liquid sweetener
1 Tablespoon curry powder
1 teaspoon ginger root, grated
1 teaspoon hot red chili powder
Salt and pepper to taste
1/4 cup shredded coconut
Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside.
Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender. Stir in sweetener and seasonings. Mix with drained cooked lentils and potatoes that have been mashed together with a fork. Pour into a oven-proof dish and bake at 400ยบ until piping hot (about 20 minutes). Garnish with coconut. Serve with chutney and a big bowl of brown rice.
MASALA DOSAI
This recipe is from The Vegetarian Resource Group and it's great for people whom are Celiac or limiting their gluten intake because it is gluten-free! It is a little time consuming, but delicious and something different!
(4 servings)
Enjoy this "crepe," with potato stuffing.
1/2 cup blackgram dal
2 teaspoons fenugreek
1 cup enriched long grain rice
2 Tablespoons lime juice (optional)
2 cups water
2 teaspoons fenugreek
1 cup enriched long grain rice
2 Tablespoons lime juice (optional)
2 cups water
Soak blackgram dal and fenugreek together and rice separately for at least 6 hours. Using a blender, with less than 1/3 cup of water, blend rice first and keep it separate. Next, with less than 1/3 cup of water, blend blackgram dal and fenugreek together. Combine the two mixtures. The batter should not be too thick or too thin. If you take the batter and pour it out of a spoon, the flow from the spoon should be even. Keep the batter in a big pot for at least 12 hours until it ferments and tastes a bit sour. If you do not get a sour flavor, add lime juice.
Heat a non-stick pan until it becomes medium hot and wipe the pan with a little oil dipped on a cloth or paper towel. When the pan becomes hot, take a small scoop of batter and pour it on to the pan. Spread it around and make a small circle of batter. Flip it over to the other side when one side is done, that is when air bubbles begin to appear. Reduce the heat to medium before you cook the next one.
Hints:
1. Sprinkle some water on the pan to make the pan cool.
2. Keep the pan hot but not so hot as to burn the dosai.
3. If you find the dosai a bit dry, add 1/8 teaspoon of oil around the edges of the next dosai so as to make it less dry. Flip it and add 1/8 teaspoon of oil.
1. Sprinkle some water on the pan to make the pan cool.
2. Keep the pan hot but not so hot as to burn the dosai.
3. If you find the dosai a bit dry, add 1/8 teaspoon of oil around the edges of the next dosai so as to make it less dry. Flip it and add 1/8 teaspoon of oil.
Black Bean, Lentil, and Quinoa Burgers
1 cup Black Beans
1/2 cup Quinoa
1/2 cup Lentils
One Chopped Jalapeno Pepper- seeds removed
1 cup Shredded Carrot and Zuccini
Salt and Pepper
1/2 cup Corn (optional)
1 tsp. Cayenne Powder
Spelt flour as a thickener (use judgment)
Olive oil
Fresh Parsley
*Blend Beans, Lentils and Quinoa in a blender, leave it chunky. Add all other ingredients except the oilive oil. Heat olive oil in pan on medium heat ( no higher). Spoon small portions of the mixture into the pan and leave for 3-5 minutes and then flip. This recipe works best when you aim to make smaller patties and not the tradtional sized burgers. Delicious!
~ Eat on a bed of greens, wrap in kale with salsa and avocado, or eat on a whole grain bun. :)
Asian Sesame Sauce and Dressing
*This is great on freshly blanched green beans, buckwheat noodles, or as a dressing for asian noodle dishes loaded with carrots, cabbage, green beans, and seaweeds. A must try!
4 parts Tahini (seasame paste)
1 part Soy Sauce or Braggs
1 part Miso Paste (good quality and dark in colour)
Try experimenting with adding fresh garlic and ginger, sesame seeds, or drizzle sesame oil over finished dish. Add a little warm water if too thick, and also to expand the quantity.
~This is a healthy dressing, just be cautious of the sodium. Sesame is high in calcium, magnesium, and iron while the Miso paste is high in trace minerals zinc, copper, and iron and is considered by some to be a good source of B12 for vegans. Miso's minerals support immune function, energy production, bones and blood vessels. A cup of Miso soup a day, keeps the doctor away!
Pesto Potato Salad
1 1/2 cup white or red skin potatoes chopped into bite sized pieces and cooked until tender
10 Radishes, sliced
1 Stalk Green Onion, sliced1/2 cup Green Peas
1/2 cup Fresh Parsley, chopped
Juice from half of a lime
Salt and Pepper
2 tbs. Green Pesto (there are some good store bought kinds, unless you make your own)
4 tbs. Apple Cider Vinegar
~This is an inexpensive, refreshing, and healthy side dish. It's also great to bring to summer BBQ's. It's light and fresh flavours go well with everything.. and who doesn't love potatoes!?
Ginger "Lemonade" Ale
*This recipe is from an amazing book titled, "The Thrive Diet", by Brendan Brazier- check this book out! This drink helps raise the body's PH level and reduce inflammation. Whoop whoop!
1 Lemon
2 cups Water
1 tbs Agave Nectar (available at Whole Foods), or use dark grade Maple Syrup
1/2 tbs. grated fresh ginger
sea salt to taste
Blend in a blender and try using sparkling mineral water for a little fuzz as a substitute for pop.
My Everyday Smoothie
3/4 cup Raspberries (or another type berry)
1/2 cup Fresh Water
1 Banana
1 cup Loosely packed Spinach
1 small Apple or Kiwi (optional)
1 tbs. Flax Seed Oil or Hemp Oil
Blend first five ingredients and pour into a drinking glass. Add the oil AFTER blending mixing in gently. After I drink this I feel full of energy and I like that it's not completely smooth- I feel full afterward, and it allows me to happily chew the raspberry seeds.
Vegan Berry 'Ice Cream'- In Only 10 Minutes!
This is a recipe from two wonderful friends of mine in Denmark: Kathrine and Kresten.
2 cups FROZEN Berries (You Choose!)
1/4 cup Agave Nectar (add more if you want it sweeter)
2-3 cups Cold Soy Milk (use vanilla soy for extra flavor)
In a food processor slowly mix all ingredients together so that it rotates slowly yet smoothly (depending on amount of soy, so use judgment). After a couple minutes it should appear to have the consistency of ice cream. Leave for 5 minutes until everything is mixed together and is cold. I like it topped with some of the berries still whole.
This is so light and refreshing so it's great after a meal, and I think it's so healthy you could even eat it for breakfast!
Massaged Greens
Here is a great recipe from www.reneeloux.com. It's a great way to get your greens without cooking them so that none of the enzymes are destroyed. Eating dark leafy greens like kale are full of calcium and will give you amazing, glowing skin! All around, after eating greens one feels healthy, clean, and energized.
6 cups Kale,Spinach, Swiss Chard, or a mixture of these.
2 tbs Olive oil (or more if needed)
1 tbs Flax oil
2 tsp Shoyu (or soy sauce)
1 tsp Maple Syrup or Agave (optional)
1 tbs Lemon Juice or Plum Vinegar
2-3 Green onions, chopped
1-2 Garlic cloves, pressed
2-3 tsp Ginger, grated finely
Sea salt to taste
1 cup Herbs, fresh (basil, oregano, parsley, etc- use as much as you like to taste)
Clean all the greens and remove any tough stems. Add everything except the herbs and rub together with clean hands, massaging the oils and flavours into the greens. Let stand for 1-2 hours in fridge massaging every so often. Add the herbs and serve. Will keep for 2 days covered in fridge.
This is a must try because of how different the style of preparation is. Full of health and flavour- definitely a happy chew!
Baba Ghanooj
2 Medium Egg Plants
9 tbs. Tahini
4 tbs. Fresh Lemon Juice
1/2 tsp. Salt
1 Garlic Clove
Roast the egg plants whole in the oven for 1 hour at about 350 degrees. Scoop out the insides and blend with all other ingredients. Refrigerate for at least 1 hour and serve with fresh bread, chips, or for a great lunch idea, smooth on a wrap and add mushrooms, zucchini, red peppers, alfalfa sprouts and cannelloni beans that have been slightly warmed in a pan with garlic, olive oil and a touch of salt. Yum!
Thanks to "The Green Cuisine" by Andy Cunningham and the Green Cuisine restaurant in Victoria, BC Canada for this recipe!
