Tag Archives: vegan

Green juice smoothie

YUM!

YUM!

This crazy colored, nutrient-dense, frosty beverage is one of my favorite ways to start the day!

Slightly sweet, just-frosty-enough, this smoothie will power you through a full morning, and then some!

ENJOY!

Green juice smoothie

  • 4 oz favorite juice or coconut water (I usually use fresh juice–kale, cucumber, celery, ginger, beet, carrot, apple, orange)
  • 1 banana (frozen banana works great here to make this even more frosty)
  • 2-3 cups kale (I use a mix of kale, beet greens, and spinach)
  • 1 c frozen berries (I used peaches and raspberries this morning, but love this with frozen blueberries) 

    Vitamix ready to go!

    Vitamix ready to go!

Blend until smooth.

 

Blueberry juice smoothie

Blueberry juice smoothie

Blueberry juice smoothie

Breakfast this morning…

Enough said!

Blueberry juice smoothie

Juice your favorite veggies and fruit.  My favorite mix is this:

  • ginger
  • beet
  • celery
  • cucumber
  • kale (this is the organic mix that I get from Sams–beet greens, spinach, carrot, baby kale)
  • apple
  • tangerine

For the smoothie you will also need

  • More kale mix
  • Frozen blueberries

Pour this into your vita-mix or blender (reserving some to drink!).  Add a big handful of kale and about a 1-1/2 c frozen blueberries.  Blend to smoothie consistency.  

Bubbling up with good energy!

Bubbling up with good energy!

Drink and enjoy!

 

Mexi-quinoa bake

All of that great color and good nutrition in one big bowl

All of that great color and good nutrition in one big bowl

Yum, yum,yum, yum, yum!

Thank you twopeasandtheirpod for inspiring me to make this awesome dish!  It is the healthful version of a serious enchilada casserole, sans the mountains of cheese and tortillas.

Quinoa is such an easy grain to work with, especially if you cook it for flavor!  All it takes is a little creativity and you can turn an ordinary dish into a masterpiece in no time.  This enchilada bake is such a brilliant example of that.

Instead of cooking the quinoa in water as the original recipe calls for, cook it in the enchilada sauce.  Oh, it is unbelievably good and makes this dish a standout!

The Mexi-quinoa bake is colorful, flavorful, healthful and pretty easy!  I love, love, love this one and know you will too!  It is going to be a cold and snowy weekend here in the Ozarks and all around the midwest.  Why don’t you try the Mexi-quinoa bake and keep your family warm–from the inside out!

You can see the nutrition yeast uncheese sauce on top!  So good!

You can see the nutrition yeast uncheese sauce on top! So good!

Mexi-quinoa bake

Serves 6-8

  • 1 1/2 c quinoa
  • 3 3/4 c enchilada sauce
  • 1 small yellow onion, chopped
  • 1 small red onion, chopped
  • 4 cloves garlic, crushed
  • 1 T EVOO (olive oil)
  • 2 bell peppers, chopped.  I like either red or orange for the sweetness they add to the dish
  • 2 cans black beans, drained and rinsed 
  • 1 lime, juiced
  • 1 1/2 c non-gmo organic frozen corn
  • 1-2 T ground cumin, to taste.  The more the better IMHO
  • 1 t chipotle pepper flakes, or more to taste
  • 1-2 c shredded cheese or uncheese cheese sauce (recipe to follow).   I like 1 c provel and 1 c uncheese cheese sauce.
  • salt and pepper 
  • 1 frozen jalapeno, optional.  
  • avocado, sliced
  • green onions, chopped
  •  cilantro chopped

Preheat oven to 350 degrees F.

In a saucepan, add 2 3/4 c enchilada sauce and the quinoa.  Stir well and bring to a boil.  Lower heat and cook until the sauce is absorbed by the quinoa and it is al dente–about 20 minutes.  Stir frequently to keep from sticking to the pan.

Set aside and let cool a bit.

Saute the garlic with the red and yellow onions in the olive oil over med/low heat for 5 minutes, until they begin to soften.  Let cool.  

Meanwhile, in a large bowl mix the beans, bell peppers, 1 c enchi sauce, cumin, chipotle pepper flakes, lime juice, cheese and/or uncheese sauce, 1/2 of the green onions (reserve the other 1/2 for a generous garnish), salt, pepper, and corn.  Add the quinoa and sauteed onion/garlic.  Mix well.  Taste and adjust the seasoning to meet your flavor requirements.

Coat a lasagna pan with some cooking spray.  Add the mixture.  Cook for 25-30 minutes.  Turn up the heat to vari-broil and leave in oven for another 2-3 minutes, just to brown the top a little.  

As you dish the enchilada bake, zest the frozen jalapeno over the top of each bowl for those who like a sprinkle of heat.  Serve with a healthy garnish of green onions, avocado, and cilantro.  Gluten free, non-gmo tortilla chips are a nice side for this dish.

ENJOY!!  

 

 

 

 

 

Almond cookies

Heart-sharped almond cookies

Heart-sharped almond cookies

Thank you, thank you, thank you, Kristen for sharing this fantastic cookie recipe with me!

Friday night, after yoga class, there were a few of us hanging out sipping tea and chatting.  Given that we had just finished a pretty intense 60 minute class AND it was 7 PM, our bellies were rumbling a bit and food became the main topic of our conversation.

We talked about different ways to make good foods better, a few of our favorite recipes, and THESE cookies.  Kristen raved that her kids love them and that was ok with her, because they are actually pretty healthful, for a cookie!

The ease in preparation, the fact that they are gluten-free, and mostly because she made them sound absolutely delicious, are ultimately what convinced me to try them this weekend.

She was not exaggerating!  They are exactly as she described!

The dough itself is so good, I had a hard time not gobbling it all up!  Once I tried them fresh out of the oven though, I was really happy I didn’t eat ALL of the dough.  They came out of the oven a little crispy and just sweet enough.  Perfect with a cup of tea or big glass of cold almond milk.

Give these cookies a try and savor each and every naturally sweet bite!  You may want to make a double batch, just in case, like me, you get a little crazy eating the dough!

Almond Cookies

Fresh from the oven.  Can you see the love?

Fresh from the oven. Can you see the love?

  • 2 c almond meal
  • 1/4 t kosher salt
  • 1/4 t baking soda
  •  1/4 c maple syrup
  • 2 T coconut oil, softened
  • 1 T butter, softened–if you don’t want to use butter than add an extra T coconut oil
  • 1 t vanilla
  • 1 t almond extract–if you don’t have this, just do 2 t vanilla
  • about 1 t almond milk (or a little more, to get the right texture for your cookies)

Preheat oven to 325 degrees F.  

Mix together the dry ingredients.  In a separate bowl, mix together all of the wet ingredients, except the milk. 

Add the dry to the wet and mix until well incorporated.  Add the milk if you need it to get the right consistency to the dough.

Use two large zip lock bags to roll out the dough.  Cut into shapes, as desired.  Place on a greased cookie sheet and place in freezer for 20 minutes before cooking.  Bake for 10-13 minutes, depending upon the thickness and size of the cookies.  

These are great warm, so get a big glass of almond milk and ENJOY one fresh out of the oven!

 

 

 

Curried coconut and roasted cauliflower soup

DSCN4243
I can’t believe how delicious this soup was last night. Warm, creamy, and loaded with comforting flavor made this the perfect meal as we watched more snow fall onto our already very white landscape.
I was inspired by this pinterest post — which made me start drooling right here on my keyboard. I thought it was so beautiful and I knew I had to try it, but was realistic as I haven’t had a huge amount of luck with cauliflower soup in the past. This recipe has changed everything and reminded me to live fully in the present!
We loved it!
What I appreciated almost more than anything was that 2 heads of cauliflower were consumed by 2 people, in one meal. YES, you read that right — there are no leftovers! That is a WHOLE LOT of cauliflower, and all of it’s awesome health benefits, easily consumed in this amazing soup!
What makes this soup even better, is the ease in prep. The biggest part of the prep is roasting the cauliflower, but whats great about that is it gives you time to chop up the onion and get the rest of the soup ready to go while the cauliflower white turns golden brown. Trust me, it is a snap!
I can’t wait to hear how this quickly becomes your favorite soup. At which point you can remind yourself that your new fav soup is dairy free, gluten free, vegan, and loaded with great nutrients to fuel your body and mind.
If you are into curry, then dive into a bowl of this soup.
You can thank me later…
Bon Appetit
DSCN4239
Curried coconut and roasted cauliflower soup

Servings ~2-6 depending upon portion size

  • 2 heads cauliflower broken up into small pieces
  • 1/4 c coconut oil, melted to liquid
  • salt
  • freshly ground pepper
  • 2 medium onions, chopped
  • sprinkle of chipotle pepper flakes
  • 1 T curry
  • 3 T red curry paste
  • zest from 1 large lemon
  • 1 c white wine (I used a sauv blanc)
  • 2 T rice wine vinegar
  • 1 1/2 cans coconut milk 
  • 3 c veg broth
  • 2 T coconut sugar (or cane sugar)
  • green onions or fried shallots, for garnishing
  • Preheat oven to 375 degrees F.

Place the cauliflower pieces into a large bowl (one that has a fitted lid) or a large ziplock baggie and add all but about 2 T of the melted coconut butter. Shake to coat the cauliflower. Spread the oiled cauliflower onto a cookie sheet and bake for 25-30 minutes, until roasted brown.

While the cauliflower is roasting, add the remaining oil to a large dutch oven or medium stew pot and warm over a med-low flame. Add the chopped onion, a sprinkle of salt, and chipotle pepper flakes and cook for 5-7 minutes, until the onions starts to soften. Add the lemon zest, curry, and curry paste and cook another 5 minutes, or so. Add the white wine and cook until the wine has reduced in half, or so. Add the roasted cauliflower (reserving a sprinkle to use for a garnish, if you like) and coat with the onion/curry paste. Stir in the rice wine vinegar, veg broth, sugar, and coconut milk. Cover and cook for 20 minutes, or so.

Use an immersion blender or transfer to a food processor to puree the soup. Be careful, this is going to be very hot!

Transfer back to the stew pot and cook more without the lid if you want to thicken it up a little bit (I didn’t do this, mine was fine after the puree).

When you are happy with the consistency of the soup, serve it up! Garnish it with a sprinkle of roasted cauliflower, chopped green onions, fried shallots, and/or a sprinkle of curry powder–whatever you like!

Don’t forget, seconds are a beautiful thing!

Liquid buzz

I want a liquid buzz!  Do you??

I want a liquid buzz! Do you??

Anytime you are feeling sluggish, give either of these juices a try.  I am flying high after my early afternoon sampling of them both!  I don’t anticipate a mid afternoon crash, do you?

ENJOY!

DSCN3925Green liquid buzz

Serving~8 oz

  • 4 stalks celery
  • 1 cucumber
  • 1/2 lime
  • 1 apple
  • 8 oz kale
  • tiny bit of fresh ginger root (optional)

Use your juicer to make this awesome nutrient dense juice.  Serve immediately for max nourishment over ice or at room temp.  Add a dash of your favorite sweetener if you need it.  I also love this one with a bit of red beet.  YUM!  This post is making me thirsty!

DSCN3919Orange and green liquid buzz

Serving~8 oz

  • 1 carrot
  • 1 cucumber
  • 4 stalks celery
  • 1 apple
  • 1/2 lime
  • 8 oz kale

Use your juicer to create this pretty, nutritious drink. Juice the carrot separately so you can layer the drink. Serve over ice or at room temperature.  Sweeten as you desire.

ENJOY!

 

 

 

Creamy and rich chocolate pudding

The limes are from my own plant here in Missouri and are just for show!  :)

The limes are from my own plant here in Missouri and are just for show! 🙂

I can’t say enough about this super healthful and rich dessert.  I found the recipe on Mind, Body, Green’s blog yesterday and went straight to the kitchen to give it a try.  SOOOOOO glad that I did!  It took me all of about 5 minutes to make this super delicious dessert. The secret is probably about having perfectly ripe avocados, so be patient.  Make sure they are nice and soft and get rid of any brown spots.  This DESSERT is loaded with antioxidants and super healthy mono-unsaturated fat.  Give it a try and see what you think.  I loved the very light garnish of coarse sea salt, but next time, I am going to pick a bunch of fresh raspberries from the garden to for a more healthful and colorful topping.

DSCN3914Creamy and rich chocolate pudding

Servings ~4

  • 2 perfectly ripe avocados
  • 1/2 c almond milk
  • 1/2 c honey
  • 1/2 c dark unsweetened chocolate powder
  • 2 t almond or vanilla extract (follow my recipe to make your own) OR use the pulp (seeds) from one vanilla bean (this is what I did!) 

Throw all ingredients into a food processor and blend until smooth. I like it best when it is nice and cold so refrigerate for an hour or two before serving.  Garnish as you like:  fresh fruit, shaved dark chocolate, sprinkle of sea salt, ground nuts, a drizzle of amaretto–what sounds good to you?!

Crock pot vegetable curry

Rich, and creamy vegetable curry

Rich, and creamy vegetable curry

So my new schedule has really started to interfere with my time in the kitchen!  Getting up at 5 AM for a 6:30 AM class after teaching until 8 PM the night before does require making some changes.  I decided that if we wanted something other than salad for dinner, I would need to turn to my old friend, Mr Crockpot.

It had been a LONG time since I used my crockpot, so I went searching for a good, healthful recipe.  I stumbled upon one that sounded pretty amazing at one of my favorite GF blogs, www.glutenfreegoddess.com .  I made my usual adjustments and WOW!  It was INCREDIBLE!  Rich, creamy, very hearty, very flavorful curry with some fruit AND lots of tasty veggies.  I served this lovely dish over a scoop of my jasmine, cumin rice. My hubby and I both agree that this one was so perfectly satisfying it needs to be on regular rotation here at the casa.

This dish TASTES great, but what about the health benefits?   One word–LOADED, and you can load it up even more with whatever your body needs to heal, be strong, and feel good!  Try some kale instead of or along with the cabbage!  Broccoli? Just as you like!  Give it a try with your own modifications and let me know what you think!

Bon Appetit!

Crock pot vegetable curry

  • 2 T EVOO
  • 1/2 t + sea salt (to taste)
  • freshly ground black pepper
  • chipotle pepper flakes
  • 1 can full fat coconut milk
  • 3 c veg broth 
  • 3-4 T curry powder
  • 3-4 T red curry paste
  • 1 large yellow onion, chopped
  • 6 cloves garlic, peeled
  • 1/2 # new potatoes cut into quarters or sweet potatoes cut into bite sized pieces
  • 1/2 # baby carrots
  • 1/2 head of green cabbage, chopped
  • 1/2 c raisins 
  • 2 apples, cored and chopped
  • 2 stalks celery, chopped
  • 1 can garbanzo beans, drained and rinsed
  • 2-3 t ground ginger 
  • 1/2 jalapeno, not chopped, just sliced open
  • juice of 1 fresh 
  • 1 T agave nectar or honey
  • cilantro, to garnish
  • ground nuts, to garnish–optional

Turn the crockpot on medium or high.  Pour the oil in the bottom of pot and add the garlic, onion, and dry spices.   Stir to coat the vegetables.  Mix in the rest of the ingredients.  Cover and cook for about 30-45 minutes.  Reduce the heat to low and cook for 6 plus hours stirring once or twice to keep the vegetables moist and check for doneness.  Serve over your favorite rice.  I used a jasmine, cumin rice cooked with mostly coconut milk instead of water.  Top with some fresh cilantro or chopped nuts.

 

 

Pesto quinoa

If you are a fan of quinoa, you have to give my pesto quinoa a try!

I love this dish on its own or as the base for about anything that you would normally put over a flavored rice or potato.  I love my stuffed portobello mushrooms served over this super hearty and flavorful quinoa.

Adding some toasted pine nuts or cashews is a fantastic way to add some healthful monounsaturated fats and protein to make it even more of a meal!  I would love to hear what you do with my pesto quinoa and (I hope anyway) how much you love it!

To your belly, with love

Jill

Pesto quinoa

Servings 3-4 (depending upon what you do with it)

  • 1 1/2 c quinoa, lightly toasted (toasting is totally optional)
  • 2 1/2 c coconut milk, plain (use whatever non-dairy milk you like)
  • 1/4 c (or slightly more, to your taste) your favorite pesto (try my cheeseless or my cheesy Bestest Pesto recipes)
  • dash of freshly ground pepper
  • dash of chipotle pepper flakes or cayenne, optional

Put the quinoa in a medium saucepan and turn the heat to medium-high.  Add the coconut milk, black, and hot peppers (optional).  Bring to a boil, reduce heat to low and simmer for about 15 minutes, or until the quinoa is al dente.  

Remove from the heat and serve while it is nice and hot!

ENJOY!  

 

 

Chia seed herbal tea

Look at those fat seeds?

Look at those fat seeds?

I make my own herbal tea from the mint leaves grown here at the house and licorice root that I buy in bulk from my local health food grocer.  I can’t believe how great it tastes–hot or cold!  Have you ever had Aveda’s herbal tea?  Well, my herbal tea tastes just like it, costs pennies a glass, and is kind of fun to play with!

Yesterday, I added chia seeds to my left over tea, stuck it in the fridge and enjoyed it as a snack later in the afternoon.  The licorice root added a cool, herbal sweetness and the chia seeds plumped up beautifully to make a cool looking and tasting treat!   I can tell you that this yoga belly was filled up and satisfied until dinner–all while adding only a few calories and a whole lot of good nutrition!  I guess I should name this drink ‘pure awesomeness in a glass’!  Give it a try and see what you think!

Chia seed herbal tea

Servings:  1-12 oz

  • 14 oz room temperature herbal tea (make mine or use your favorite!)
  •  2 T chia seeds (more or less to thicken to your desired consistency)
  • splash of natural sweetener, optional (according to your palate).  If your tea contains licorice root, like mine, you probably won’t need to sweeten it!
  • splash of non-dairy milk or cream, optional (to make it more like a thai or english tea)

Add the chia seeds to the tea, stir well and let sit for 1 hour at room temp.  Stir well and refrigerate if you like to drink cool tea.  Otherwise, just drink it once the seeds are fully plumped up–usually good in a couple of hours!  I love drinking it straight up, but you can add the non-dairy milk and/or natural sweetener to make things even more interesting.  CHEERS!

Chia seed herbal tea

Chia seed herbal tea