Watermelon-Berry & Watercress Salad

Watermelon, Berry & Watercress Salad

I promise you; this fruit salad is Berry Berry Good!
We recently returned from a trip to North Carolina, and I definitely felt the need to detox. It is so easy to eat bad and fill up on junk foods when you are traveling.

This salad is so refreshing and packed with flavor. The berries alone are loaded with antioxidants, and still – I kicked it up a notch …with Watercress! Watercress has a peppery flavor to it, which pops so perfectly in this fruit salad. These leafy greens are a powerful antioxidant and packed with many minerals and vitamins (they’re also known to lower blood pressure). It is nutrient rich with Vitamins A, C, K, and is also Calcium rich.

The peppery flavor of the watercress, coupled with the fresh, earthiness of the basil and mint brings this recipe home. The lemon pops too, and any good salad dressing has a balance of fat and acid, so I chose coconut oil as the fat for its flavor.

Enjoy!


Ingredients:
1 Watermelon (small), seeded / cubed (reserve 1-2 cups for dressing)
2 Pints (4 Cups) Blackberries
2 Pints (4 Cups) Blueberries
2 Pints (4 Cups) Raspberries
4oz Fresh Watercress

Dressing:
1 handful fresh Mint (about 1/4 cup)
1 handful fresh Basil (about 1/4 cup)
2 Lemons, juice/zest (about 1/4 cup)
1-2 Cups of Watermelon cubes
2-3 Tbsp Agave or Honey (raw)
2 Tbsp Coconut oil, softened or melted

Directions:
-Reserve about 1-2 Tbsp of the Mint, Basil, Lemon zest for garnish.
-Cube watermelon and rinse berries, then mix to combine. Add watercress before serving.
-Blend dressing ingredients together to combine and set aside.

Note: This recipe stored in a 1.5-gallon storage container. I mixed the berries and watermelon together and topped with the watercress but I added paper towel and did not mix in the watercress to avoid wilting. I also stored the dressing in a separate container and mixed all to serve.  

Enjoy!

Watermelon-Berry Watercress Salad

  • Difficulty: Easy
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Ingredients:
1 Watermelon (small), seeded / cubed (reserve 1-2 cups for dressing)
2 Pints (4 Cups) Blackberries
2 Pints (4 Cups) Blueberries
2 Pints (4 Cups) Raspberries
4oz Fresh Watercress

Dressing:
1 handful fresh Mint (about 1/4 cup)
1 handful fresh Basil (about 1/4 cup)
2 Lemons, juice/zest (about 1/4 cup)
1-2 Cups of Watermelon cubes
2-3 Tbsp Agave or Honey (raw)
2 Tbsp Coconut oil, softened or melted

Directions:
-Reserve about 1-2 Tbsp of the Mint, Basil, Lemon zest for garnish.
-Cube watermelon and rinse berries, then mix to combine. Add watercress before serving.
-Blend dressing ingredients together to combine and set aside.

Enjoy!

Chopped Spinach and Quinoa Salad

This salad is delicious and packed with protein, especially when you add the chickpeas.

While I was preparing to make the salad for dinner, I also cut up veggies for a morning juice. Sometimes it is easier to cut, wash and prep fruits and vegetables all at once for multiple uses, such as juicing or a salad or soup.

For the salad, I used a box grater to grate the carrots and apples. While I typically leave baby spinach whole, this time I chopped it up. Proportionally it worked better for me to chop the spinach and it makes for a beautiful presentation. I used a trail mix that we had on hand. Nuts are such a nutritious add to any salad. So, whatever you have available, throw it in! This recipe makes a great lunch, dinner, or side salad. I had this salad two ways, once without the chickpeas with apple cider vinegar as my dressing (it made for a good side salad). Then I had it with a creamier tahini dressing with the added chickpeas (which was great alone for dinner).

Enjoy!

Chopped Spinach & Quinoa Salad

  • Difficulty: Easy
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Chopped Spinach & Quinoa Salad

Ingredients:
4 cups Baby Spinach, chopped
2 Large Carrots, grated
1 Large Apple, grated (I used a Honeycrisp)
1.5 cups cooked Quinoa
1/2 English Cucumber, diced
1 Cup Nuts / Nut mix or Trail mix (walnuts, pecans, pumpkin seeds, dried cranberries)
Chickpeas, optional (1 15oz can drained/rinsed)

Directions:
-Grate carrots and apples and set aside in a large mixing bowl. To this add the cooked quinoa, diced cucumbers and chopped spinach.
-Add chickpeas and desired mixed nuts.
-Top with your favorite dressing or add equal parts of oil and apple cider vinegar.
-Add salt and pepper to taste and enjoy!

Chopped Spinach and Quinoa Salad with a creamy tahini dressing.

Proverbs 31:25

“Strength and dignity are her clothing,

    and she laughs at the time to come.”

He calls me Juice…

Healthy Juice Cleanse – Carrot, Orange, Ginger, Radish, Lemon

  • Difficulty: Easy
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Healthy Juice Cleanse – (Serves 2) ~ Vegan, Raw, Gluten-Free
Credit: veganrescue.com

Ingredients:
5-6 Medium/Large Carrots, topped
1 Radish, topped
2 Navel Oranges, peeled
½ inch piece of Fresh Ginger, peeled
¼ Grated Frozen Lemon

Directions:
-Grate the frozen lemon with the zester side of grater. I place into the bottom of the cup. Juice all the other ingredients, stir together and enjoy!

While I have plans to revive Vegan Rescue with new recipes, I’m excited to be working on some new projects. I’m working on adding some devotionals, if not on a sister site, I will incorporate here.

Love and Truth

As I was ironing my husband’s clothes I was in deep thought. Naturally I began thinking about him. To be in love and blessed. I couldn’t ask for a better husband. Thank you, God. God has been with us and has blessed us since the beginning. It is because of His true love that I can share this devotional. 

Let all that you do be done in love. (1 Corinthians 16:14 ESV)

Everybody who knows us personally has been a witness to our love for one another. We share a deep, penetrating love. It will be 13 years since my surrender to love… see, I fell hard in love with Seth from the beginning –the very moment we began dating. A powerful love that continues to intensify. I generally enjoy reminiscing. Often reflecting on my journey. There is nothing like being reminded of why and how you fell in love. I live in this feeling, falling further in love each day. There is growth in pain, so I often think about the life scars from our past that we also carry. But to maintain love and relationships, you must live in truth. Living my life in truth and honesty, balanced with love and loyalty…best traits I could have received from my parents. Qualities carried with me in life as a mother, wife, and friend.

For “Whoever desires to love life and see good days, let him keep his tongue from evil and his lips from speaking deceit… (1 Peter 3:10 ESV)

“Truthful lips endure forever, but a lying tongue is but for a moment.” (Proverbs 12:19 ESV)

This love, this true love we share in our marriage will endure forever, because it lives in truth. God has shown us good days through His grace because He aligned our walk. Our truth revealed to us, that those scars from our past were created by liars. The narcissistic kind whose life now reflects their own fabricated lies. We realize that those real lies were toxic and damaged the most innocent relationships. Yet through it, your love remains boundless and endures. I wish I could repair those damaged parts of your heart. Who wouldn’t rather live in love and truth?

Cherish relationships.
Live in truth. Be honest.
Allow love to elevate and transcend.
Always appreciate what you have. Appreciate life. Experience life. Be grateful.


To Seth-
My husband, I’m grateful to be your wife. I know your heart. I know your truth. I know only good things can be said about such a loving and compassionate man. God has blessed us to never bicker or hate. No arguments, screams or fights –not ever. Your love and passion penetrate my inner core. You have always been kind, honorable and chivalrous. You are a true gentleman, which is so refreshing. You are generous in every way possible…especially the ravaging ways. Thank you for always making me feel loved and wanted. Thank you for just being you. I appreciate you. I know you are happy with me by the way you make me laugh and smile. You are always loving and devoted. I love you, always. I respect and honor you.

As light does not fellowship with darkness, let us continue in our walk with Christ. May we emanate love in light as an example for others.

                        -Your devoted wife, Juice

Live your life in Love. Align your walk with Christ.

Carrot and Beet Salad

Carrot and Beet Salad
(Serves 8-10) ~ Vegan, Gluten-Free, Soy-Free, Raw

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I wanted to share a quick raw recipe with you all… just in case you need a last minute side for tomorrow. Happy Thanksgiving!!

I have been making several raw recipes lately since Seth has been eating only raw dinners for the last few weeks. So I dare to create more raw recipes. I won’t get deep into how life has been. I will just say that new job plus higher learning equals life around me pausing or rather coming to a complete halt. I can admit at least that it has pretty much consumed me. I know I have been gone awhile but with Thanksgiving tomorrow I have been inspired…plus mom pseudo-scolded me a few weeks ago for not posting in a long time. That has been in the back of my mind.

I hope you all enjoy your Thanksgiving tomorrow with family, loved ones, old friends and new friends. This recipe is very fresh, crunchy and healthy! Enjoy!

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Ingredients:

2lbs Carrots (about 14), Shredded

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2 Beet roots, washed and julienned

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1 large handful Fresh Cilantro, chopped
1/4 Cup Canola Oil
Juice of 1 Lemon
1/4 Tsp Course Black Pepper
1/2 Tsp Kosher Salt
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/4 Tsp or a Pinch Ground Ginger
1/4 Tsp or a Pinch Ground Celery Seeds
1 Tbsp Raw Honey or Agave Nectar

Directions:

-Wash and shred the carrots – I used a box grater.
-Wash and julienne the beets – I used a mandoline julienne blade.
-Wash and chop cilantro.
-In a small bowl, whisk together oil, lemon juice, seasonings.
-Combine together all ingredients and toss together. Refrigerate any unused portion. Enjoy!

Raw Carrot and Beet Salad

  • Servings: 8-10
  • Difficulty: Easy
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Ingredients:

2lbs Carrots (about 14), Shredded
2 Beet roots, washed and julienned
1 large handful Fresh Cilantro, chopped
1/4 Cup Canola Oil
Juice of 1 Lemon
1/4 Tsp Course Black Pepper
1/2 Tsp Kosher Salt
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/4 Tsp or a Pinch Ground Ginger
1/4 Tsp or a Pinch Ground Celery Seeds
1 Tbsp Raw Honey or Agave Nectar

Directions:

-Wash and shred the carrots – I used a box grater.
-Wash and julienne the beets – I used a mandoline julienne blade.
-Wash and chop cilantro.
-In a small bowl, whisk together oil, lemon juice, seasonings.
-Combine together all ingredients and toss together. Refrigerate any unused portion. Enjoy!

Simple Berry Smoothies

Simple Berry Smoothies
(Serves 4) ~ Vegan, Gluten-Free, Raw, Soy-Free

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Umm… Happy New Year! Is that inappropriate since it’s now the 20th? Well, maybe not since this is the first time I’m saying hello for the New Year. What a blur it’s been since my last post. Life, right?

I ran into a woman at the grocery store this evening, which may have prompted this very post. As I’m walking up to the natural section, there is a woman standing there. She reaches for the Daiya cheese then hesitates and placed it back. I walked up and grabbed the Daiya and also the Better than Sour Cream because it’s taco night tonight! After watching me grab the cheese she then asks if it was any good. I replied and then proceeded to rattle off several other products I thought were good! I’m pointing and grabbing: So Delicious – yogurts, Vegenaise (mayo), Earth Balance (butter) and all the ice creams that are available! She may have thought I was a bit crazed given how hyper I quickly became on the subject. Hey it’s not every day I run into someone in person that is actually interested in vegan food or food products. She said her church was trying out veganism this month; to which I exclaimed Veganuary!?! She said yes and thanked me. I let her know about this blog and went on my way. Sometimes it’s the little things or rather the chance encounters that spark or motivate. Happy New Year and Happy Veganuary all! Make it another great one. As always… enjoy! The smoothie, of course. 😋

I love serving these in stemless wine glasses…
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Ingredients:
3 Cups Frozen Berries (I used a mixture of Blueberries, Strawberries, Raspberries and Blackberries)
½ Cup Orange Juice
2 Cups Almond Milk (I used my favorite Almond/Coconut Blend)
2 Tbsp Honey or Agave Nectar
Handful of ice, optional (depending on if using fresh or frozen fruits)

Directions:
Combine all ingredients in blender or high-speed blender (like a Nutribullet or Ninja).
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Morning Smoothie!

Morning Smoothie!
(Serves 3) ~ Vegan, Gluten-Free, Raw, Soy-Free

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Morning Sunshine! I should say instead. This smoothie is not so pretty, but it’s pretty healthy. I say not-so-pretty because at least that is what a co-worker thought last week. It was a bright sunny day (jk). So, I was at work reaching for my smoothie as a co-worker passed by and says, “ew, what is that!?!” To which I replied a smoothie, here try some. 😊 She thought it was delicious by the way. I honestly believe she meant no ill-will but the story doesn’t end or start here. A few weeks ago Seth was at a deli picking up some veggie sandwiches, the employee does the ‘ol “order up – veggie sandwiches!” An patron nearby hears this and says, “ew, who would even order a veggie sandwich. Ugh, a sandwich with no meat etc. etc.”  Well her supercilious comment wasn’t going to get by Seth that easily. He replies back, “that would be mine. by the way what form of dead animal carcass will be decomposing in your body today?”  Another incident within the same week occurred at a grocery store. He was on his way home, it was pouring out, I got in late myself and wasn’t up for cooking. So… he stops off to grab pizza. (Vegan – Daiya Pizzas to be exact). Another customer hears the automated self-checkout say the item and price. The customer to his son says, “whoa, that price for 1 pizza my God we could get 2 large pies for that price! The son adds or 3 medium!” Followed by both of them cackling. Now I don’t remember exactly what Seth commented back and he’s sleeping at the moment or I’d ask but I do remember in short – he let it go.

I suppose this rant is all to say or ask the burning question: Has society as a whole lost their manners?  Where is the tact? Has ill-mannered behavior become socially acceptable? Despite the popular ‘vegan perception’ I don’t look in other people’s carts at the grocery store and examine their items. I don’t arrogantly comment or turn up my nose at the person who orders the triple bacon cheeseburger. Can we not get the same treatment?
We are modest and humble people we don’t flash around or advertise our vegan lifestyle. I enjoy life, animals, family and love. I enjoy creating recipes and sharing them with all who will seek them out.
Think about it and ‘do to others as you would have them do to you.”

The best part about this smoothie is that my kids have been begging me to make it. I made this last week before heading into work. Enjoy!

Ingredients:
4-5 pieces of Kale, stems removed
7 Strawberries, hulled
½ to 1 cup Fresh Raspberries
½ Banana
1 Cup Non-Dairy Milk (I used almond/coconut blend)
1 Tbsp Chia Seeds
1 Tbsp Sweetener (Agave Nectar or Honey)

-Blend together in high-speed blender. I used my nutribullet. Enjoy!

 

Chimichurri (Verde) Sauce

Chimichurri (Verde) Sauce
(Makes about 2 ½ Cups) ~ Vegan, Gluten-Free, Soy-Free

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Mmm…Chimichurri sauce typically used as a marinade (hint: try on some portabella mushrooms) today used as a sauce. An insanely good garlicky herbed sauce to top gnocchi and also used in a bean salad. So good you want to put it on everything!

Ingredients:
2/3 Cup Extra Virgin Olive Oil
7 Garlic cloves
3 Scallions (white/light green parts only)
1 handful bunch of Fresh Parsley
1 small handful bunch of Fresh Cilantro
5 Fresh Basil Leaves
½ Tsp Crushed Red Pepper Flakes
½ Tsp dried Oregano
1 Tbsp Chives (I used dried)
¼ Cup Vinegar
¼ Cup White Wine Vinegar
1/3 Cup Water
1 Tsp Black Pepper
½ Tbsp Salt
½ Tbsp Sugar
Directions:
-Blend all ingredients to combine. I used a high speed blender (nutribullet).
-Refrigerate leftover sauce for 2-3 days. Enjoy!

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Healthy Vegan Recipe Ideas for 2016!

Healthy Vegan Recipe Ideas for 2016!

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Since I recently celebrated a blogiversary and it’s Veganuary I decided to write a post compiling some of my favorite healthier recipes from 2015. It’s a New Year, full of new beginning’s, a new you, resolutions, a healthier lifestyle, a lifestyle change or maybe just healthier choices. Check out the blog for ideas and delicious recipes!

If you like what you see or if something below sounds appetizing – just click the link or pic! 🙂

Breakfast:
Buckwheat Buttermilk Pancakes
Oatmeal Breakfast Smoothie
Juice – Apple, Lemon, Cucumber Cleanse
Juice – Kale, Carrots, Cucumber, Ginger, Lemon, Apple
Quinoa Kiwi Breakfast Bowl
Just Fruit. Salad
Avenita ~ Oatmeal
Vegan Omelet

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Soups/Salads:
Hearty Tortilla Soup
Greek Salad with Tofu Feta Cheese
Spicy Sweet Potato Wedge & Kale Salad
Mock Tuna Salad
Waldorf Salad with Kale & Chickpeas
Kale & Quinoa Salad with Raspberry Vinaigrette
Warm Mushroom & Spinach Salad with Balsamic Vinegar Dressing
Roasted Beet Borscht
Black Rice and Adzuki Bean Salad
Artichoke & Asparagus Antipasto Salad
Iceberg Wedge Salad with Creamy Italian Dressing
Zucchini Salad

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Lunch/Dinner:
Vegan Asian Lettuce Wraps
Philly Vegan Mushroom Cheesesteak
Citrus Soba Noodles with Asian Glazed ‘Scallops’
Wild Rice, Walnut & Spring Vegetable Medley
Reuben on Rye with Russian Sauce
Spinach Salad with Quinoa Wraps
Bucatini with Smoked Tomato Sauce
Smoked Paprika Sauce & Baked Tofu ALT
Tabbouleh with Pearl Couscous
Fettuccini with Olive Oil, Garlic & Veggies
Roasted Vegetables

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Snacks & Apps:
Raw Energy Bites
Potato Spinach Cakes with Creamy Chive Garlic Sauce
Chive Pâté
Roasted Rosemary Mixed Nuts
Oven Roasted Spiced Chickpeas
Raw Energy Balls
Bruschetta with Garlic & Tomatoes

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ENJOY!!

Cauliflower & Bean Salad!

Cauliflower & Bean Salad
(Serves 4-8) ~ Vegan, Gluten-Free, Soy-Free

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Whew, the cupboards are getting bare…and the fridge too! When we’re low on product or if I want to use up some remaining produce that may be on its way out typically my ‘go to’ is always soup. Now that I think of it, today would have been a great soup day!? But I always make soup at this stage and wanted to do something a little different for a change. [Ah!…fingers snap with a sigh] That’s not it at all, now I remember why I didn’t make soup, I’m low out of salt. You know what they say when you’re out of salt…
Well, maybe tomorrow I’ll have two nickels to rub together and will venture out to the grocery store, maybe I’ll get some salt too! Lol, but for now – how about something different for a change. A salad instead of soup. 🙂
This was yesterday’s side; today I made some damn amazing cornbread! – I’ll have to share that recipe too. Made also with pantry items, it’s amazing what I find in there sometimes and even more amazing what creations are thrown together. I love turning nothing into something.

Ingredients:
1 Red Pepper, minced
1 Green Pepper, minced
1 Head of Cauliflower, chopped
1 handful Fresh Parsley, chopped
1 (15.5oz can) Chickpeas (Garbanzo beans), drained/rinsed
1 (15oz can) Red Kidney Beans, drained/rinsed
1 Tbsp Dijon Mustard
¼ Cup Extra Virgin Olive Oil
¼ Cup Apple Cider Vinegar
½ Tbsp Sugar
1 Tsp dried Oregano Salt/Pepper

Directions:
-In a large bowl whisk together Dijon, Olive Oil, Vinegar, Sugar, Oregano and Salt/Pepper to combine.
-Toss remaining ingredients in the bowl to combine. (I chop the peppers in small pieces almost minced).
-Note: This salad is great warm too! – You can steam the cauliflower before tossing in remaining ingredients – I find the dressing adheres nicely also. Enjoy!

Raw Energy Bites!

Raw Energy Bites
(Makes 60+ Bites) ~ Vegan, Raw, Gluten-Free, Soy-Free, Dairy-Free

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These creamy and decadent bites are a Superfood must try! The ideal fuel for pre/post workout and an excellent snack on the go. This is a kid-friendly super treat; it was hard to eat just one. 🙂 They can be chopped into bite-size pieces or cut into larger pieces for a great breakfast bar. These Energy bites will hopefully satiate your hunger; personally they were very satisfying and filling. Let me know what you think. Enjoy!

Ingredients:
1 Cup Whole Raw Cashews, soaked
1 Cup Whole Walnuts, soaked
½ Cup Pumpkin Seeds, soaked
¼ Cup Sunflower Seeds, soaked
¼ Cup Raw Coconut Butter
¼ Cup Raisins (1 oz)
12-15 Pitted Dates, chopped
2 Tbsp Sesame Seeds
1 Tbsp Goji Berries
1/3 Cup finely Shredded Coconut
1 Tbsp Chia Seeds
½ Tsp Himalayan Pink Salt, fine
1/3 Cup Coconut Oil

Directions:
-Soak Nuts/Seeds listed above (soaked) overnight – drain/rinse.
-Pulse together to combine the first five ingredients – nuts/seeds and coconut butter in a food processor.
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-Add remaining ingredients and pulse to combine.

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(I chop the Dates before tossing in the food processor (a) to be sure they are pitted (b) so they get better incorporated)
Exhibit A below – I found a pit!
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-Add parchment/wax paper to an 11×7 brownie pan. Turn out mixture and press evenly.
-Refrigerate for a few hours to overnight.
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-Remove from brownie pan and cut into bite-size pieces. Today I made 66 pieces.
Enjoy!
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For the Raw Coconut Butter in this recipe – I used two of these little packs that equal 1/4 Cup if you’ve seen these in stores.
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Raw Energy Bites

  • Servings: 66 Bites ~ Vegan, Raw, Gluten-Free, Soy-Free, Dairy-Free
  • Difficulty: Easy
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Credit: https://veganrescue.com/
Ingredients:
1 Cup Whole Raw Cashews, soaked
1 Cup Whole Walnuts, soaked
½ Cup Pumpkin Seeds, soaked
¼ Cup Sunflower Seeds, soaked
¼ Cup Raw Coconut Butter
¼ Cup Raisins (1 oz)
12-15 Pitted Dates, chopped
2 Tbsp Sesame Seeds
1 Tbsp Goji Berries
1/3 Cup finely Shredded Coconut
1 Tbsp Chia Seeds
½ Tsp Himalayan Pink Salt, fine
1/3 Cup Coconut Oil

Directions:
-Soak Nuts/Seeds listed above (soaked) overnight – drain/rinse.
-Pulse together to combine the first five ingredients – nuts/seeds and coconut butter in a food processor. -Add remaining ingredients and pulse to combine.
(I chop the Dates before tossing in the food processor (a) to be sure they are pitted (b) so they get better incorporated)
-Add parchment/wax paper to an 11×7 brownie pan. Turn out mixture and press evenly.
-Refrigerate for a few hours to overnight.
-Remove from brownie pan and cut into bite-size pieces. Today I made 66 pieces.