Carrot and Beet Salad

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

IMG_1748

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!

IMG_1739

Ingredients:

2lbs Carrots (about 14), Shredded

IMG_1728

2 Beet roots, washed and julienned

IMG_1735

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
  • Print

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

img_1157

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. I do feel like I’ve been saying that far too often and really dislike the gaps between my posts as of late. ☹ Very sorry about that by the way – life, right?

Well, I’ll be starting a new job/career soon – so excited about that! I’ve resigned from my current job and changing career paths altogether, last day coming soon – next week! Seth too, how crazy is that!? Both of us at the same time.

I ran into a woman at the grocery store this evening, which may have prompted this very post. Although I did make this smoothie recipe last week… I have this, and several other recipes just sitting in my back pocket? This has been the one day/evening/weekend where we literally have nothing going on. Well… I’ve been redecorating my bedroom so that has consumed much of my free “cooking time” also. But anyway (excuses excuses) back to the grocery store… 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, Earth Balance and 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 veganism. 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…
img_1160

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).
img_1152

Morning Smoothie!

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

IMG_0419

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!

 

Cauliflower & Bean Salad!

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

IMG_8205 (2)

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

IMG_8083
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.
IMG_8057
-Add remaining ingredients and pulse to combine.

IMG_8064
(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!
IMG_8061
-Add parchment/wax paper to an 11×7 brownie pan. Turn out mixture and press evenly.
-Refrigerate for a few hours to overnight.
IMG_8073
-Remove from brownie pan and cut into bite-size pieces. Today I made 66 pieces.
Enjoy!
IMG_8081

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.
IMG_8055

Raw Energy Bites

  • Servings: 66 Bites ~ Vegan, Raw, Gluten-Free, Soy-Free, Dairy-Free
  • Difficulty: Easy
  • Print

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.

Quinoa Kiwi Breakfast Bowl!

Quinoa Kiwi Breakfast Bowl
(Serves 2-4) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free
IMG_7966
When I created this recipe I had my Raw Energy Balls in mind. Sometimes you need a boost and a boost for breakfast would be even better I thought. As I’ve mentioned in a prior blog post about Quinoa it is indeed a Super Food. It contains all 9 essential amino acids and has been deemed a complete protein. It’s iron rich and is packed with Fiber, Zinc, Magnesium, Manganese and Vitamins B2 (Riboflavin), E and B6. I like to think of it as oatmeal/porridge when eating Quinoa for breakfast. The best thing about this recipe is with having the simple quinoa base, you can add-in countless other ingredients to the mix. This day I added Chia Seeds, Dates, Almonds, Kiwi, Maca Powder and applesauce. The kids enjoyed theirs with Chia seeds, dates, almonds, kiwi and a drizzle of Raw Agave Nectar. You can add pumpkin seeds, hemp seeds, bananas, etc. Get creative and enjoy!

IMG_7970

Ingredients:
1 Cup Red Quinoa (rinsed)
1 ½ Cup Almond/Coconut Milk (or water)
½ Tsp ground Cinnamon

Directions:
Place rinsed quinoa, cinnamon and almond milk (or water) in pot and bring to boil. Stir, cover and reduce heat. Simmer for 15 minutes. Remove from heat – keeping lid on. Let stand for 5 minutes. Remove lid and fluff with fork.
Note: When using the almond/coconut milk I had to keep stirring occasionally to prevent milk from bubbling over.

Add-Ins:
My bowl included:
2 Dates, Chopped
¼ Cup Raw Almonds, soaked overnight
1 Tbsp Chia Seeds
1 Tsp Maca Powder
¼ Cup Applesauce
1 Kiwi, sliced Raw Agave Nectar, optional
Here’s a pic of my raw energy balls – click the pic for the recipe!
IMG_5133

Gnocchi, Leftovers and a Two-Minute Dessert!

Gnocchi & Leftovers
Yesterday’s Dinner with a Two-Minute Dessert
IMG_7940
I just wanted to share a quick re-make I made yesterday. There is no throwing away and we still had leftovers! My son wanted Gnocchi for dinner, it is one of his favorites. I was originally going to just keep it simple with Earth Balance/Olive Oil, fresh Garlic and herbs but instead I incorporated leftovers. The Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing that I shared the other day with the Gnocchi was amazing, great flavors! Now back in February I shared my very similar Gnocchi with Sweet Potato and Kale recipe, check out! However, this leftover re-make was so delicious the dressing really pops!

Ingredients:
2 Pkgs (17.5 oz) Gnocchi – Prepare according to package add Sweet Potato/Kale and remaining Asian Tahini Dressing recipe. Toss together to combine.

I love bananas! It’s funny because I have a co-worker that will only eat pretty unblemished yellow bananas. I often let mine go and flash her my beautiful spotted bananas, lol. And when opened they are beautiful, sweeter and yummy. Sometimes I’ll forget or won’t get a chance to eat them at work and will bring them back home. They usually get darker even still… I’m guessing from all the transport, lol. When they get like this I tend to peel them up, place them in a freezer bag and pop them in the freezer for later. Did you know you can make ice cream with frozen bananas?…of course you knew this, it is one of my favorites. I want to share a funny banana story from the other day. I came home from work and placed my very overripe banana on the counter. I left the room and later that afternoon I went back in the kitchen and to my surprise – my banana was gone?? Oh no! I don’t know what made me look in the trash… but there it was, in the trash. Someone (who shall remain nameless) threw away my banana!! Noooo, I quickly rescued it. Yes it did, pulled it right out the trash. It was on top of the trash, it was good. If you’re a Seinfeld fan, picture the time that George ate the éclair from the garbage, lol! You know the episode, it was on top! So I rescued it, peeled it and froze it. Then I made my favorite ice cream the next day, just for me. 🙂

Salted Banana Peanut Butter ice cream
IMG_7951

Two-Minute Salted Banana Peanut Butter Ice Cream:

2 Very Ripe Bananas, Peeled/Frozen overnight
2 Tbsp Peanut Butter
Sprinkle of Course Sea Salt

-Combine frozen bananas and peanut butter in food processor until smooth. Sprinkle with Sea Salt, Serve & Enjoy!
IMG_7945
(Sometimes I’ll add vegan chocolate chips – if I have an open pack)