tag:blogger.com,1999:blog-68911344056975756512024-03-05T19:04:08.998-07:00I'll take some of that...healthy food blog, veganAmberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-6891134405697575651.post-4086095098725440322014-08-13T22:21:00.001-07:002014-08-13T22:21:56.208-07:00Strawberry Kale Quinoa Salad with Strawberry VinaigretteOne of my suggestions when making a kale salad is to tear the kale into small pieces but rub it together and through your hands while you are ripping it apart. It breaks the kale down and makes it much less rough & bitter, it will make the kale brighter green too.
I promise the coconut bacon on this just makes it THAT much better. You want to put it on there. Make some & have left overs!
I don't put lots of dressing on the salad when it's in the large bowl, I kind of wait until I'm about to eat it and put it over the top then add the coconut bacon.
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<b>Salad</b><br />
1/2 cup quinoa, cooked in 1 cup water<br />
1 bunch kale, torn into small pieces<br />
6-8 strawberries, chopped<br />
1 tomato, chopped<br />
1/2 cucumber, chopped<br />
2 green onions including white part, sliced<br />
1/2 avocado, diced<br />
coconut bacon to taste (for topping)<br />
1/2 red bell pepper, small dice (optional)<br />
<br />
<b>Strawberry Vinaigrette Dressing</b><br />
1 1/2 cups strawberries (fresh)<br />
1/4 cup coconut vinegar (not coconut flavored vinegar) can sub white wine vinegar or lemon juice<br />
2 garlic cloves<br />
1/2 tsp onion powder<br />
1/4 tsp salt<br />
1/4 cup extra virgin olive oil or grapeseed oil<br />
1/4 cup water<br />
1/3 cup coconut sugar<br />
<br />
<u>Salad</u>: In a large bowl, put the torn kale. After the quinoa is cooked and has cooled for at least 5 minutes, add it over the top of the kale and toss with 1/2 cup of the strawberry vinaigrette. Now add the rest of the salad ingredients over the top, except the coconut bacon (save that for when it is plated). Drizzle with a bit of the dressing.<br />
<br />
<u>Dressing</u>: Throw it all in the blender and blend for 1 minute.Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-47894051608728248592014-07-12T07:20:00.004-07:002014-07-12T07:21:11.265-07:00Banana Nut Bread (GF, Vegan)Yes, I'm alive and still randomly posting recipes on here, promise!<br />
I am always in the kitchen creating stuff, but for me, it's a matter 1st writing the recipe down and taking a picture of it. Once those 2 things happen THEN I have to actually log in and type it all out. Such a chore. :0 haha. <br />
<br />
When I was a kid I LOOOOOOVED when my mom or grandma would make banana nut bread. Funny thing is, my grandma was always trying to make stuff healthier. She would sub out apple sauce for oil, put less sugar in things, etc. We would be excited to eat something then bite into it and pull a face, like "ewww what's wrong with this?". Wasn't ever the case with banana nut bread. My family finds it funny now that I am the healthy one trying to sub stuff out all the time and may have been one of the biggest complainers about her doing it. Interesting how things turn out. <br />
<br />
So, don't
mind my camera phone pictures! I lost my camera, yet again, so this is
what we get to deal with. Don't let it ruin your idea of the recipe
though, because it really is great!!
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<br />
<i><b>Makes 1 loaf</b></i><br />
<br />
4 medium bananas, mashed (leave a good amount of smallish chunks)<br />
3 teaspoons egg replacer, in 4 tablespoons hot water (non-vegan can use 2 eggs)<br />
1/4 cup unrefined coconut oil<br />
1 1/4 cup coconut sugar<br />
1 1/2 cup Gluten Free flour (I used Bob's Redmill)<br />
2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon sea salt<br />
2 teaspoons vanilla extract<br />
1 teaspoon ground cinnamon<br />
1/2 cup chopped walnuts<br />
1/2 cup chocolate chips (optional)<br />
<br />
Preheat oven to 350F<br />
<br />
In a tiny bowl combine egg replacer and hot water, mix and allow to sit for about 5 min while you prepare the banana mixture.<br />
<br />
In a large bowl, peel & add bananas. (You can mash them with a
masher, a fork or do it like I did; with my fingers when I peeled the
bananas) Next add the coconut oil, coconut sugar & vanilla. Stir
until combined, mashing some as well. Add the egg substitute mixture.<br />
<br />
Now add dry ingredients except for the nuts & chocolate chips. I
make sure that the flour is the last ingredient measured out and added,
then mix with a spoon by hand. After completely combined, then add in
nuts & chocolate chips.<br />
<br />
Grease a 9 inch bread/load pan & add batter. Cook for 45-55 min.<br />
<br />
My oven tends to need to cook longer than others (gas oven, plus at sea
level) and I baked mine at 55 min. (The batch I made & is in the
pics, I prob should have taken out at 53 min)<br />
You could easily make this into muffins, I don't know exactly how long the cook time would be though, I'm guessing somewhere around 25 min. <br />
<br />
<a data-mce-href="http://limitlesslifeladies.files.wordpress.com/2014/02/amber-chakras-black.png" href="http://limitlesslifeladies.files.wordpress.com/2014/02/amber-chakras-black.png"><img alt="amber chakras black" class="alignleft wp-image-51 size-medium" data-mce-src="http://limitlesslifeladies.files.wordpress.com/2014/02/amber-chakras-black.png?w=300" src="http://limitlesslifeladies.files.wordpress.com/2014/02/amber-chakras-black.png?w=300" height="152" width="300" /></a>Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-17819549101459782162014-06-02T12:58:00.000-07:002014-06-02T12:58:54.075-07:00Vegan Smokey BBQ Soul Bowl (GF, Vegan, Soy free, Nut free)I posted this recipe over on the other blog that I have going on <a href="http://www.limitlesslifegirls.com/" target="_blank">LimitlessLifeGirls</a> but thought that I would share it on here too. "I'll Take Some of That" could use some love. ENJOY!!<br />
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<div style="color: #333333; font-family: skolar-1, skolar-2, 'Open Sans', Helvetica, Arial, sans-serif; font-size: 17px; line-height: 19px;">
This has a few different components to the meal. None of them are real complicated, and really none of them are a MUST for the meal. Its very flexible and I've made it a bunch of times, each slightly different. But I've had requests for the recipes, so, here we go!</div>
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BBQ Pulled jackfruit! I make it into a bowl, but like i said, the different components of this can be used to make whatever you like. Sandwich, taco, burrito, bowl, salad...<br />
I am posting pictures from a few different times that I've made it, each different. I keep consistent on the jackfruit, butternut squash, coconut bacon & kale, but that's about it. Sometimes I have a dressing on it, sometimes not. (See below pics)</div>
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Little FYI on the jackfruit, you can find it at Asian markets/grocery stores in the canned fruit section. Get the kind IN WATER, not in syrup. It doesn't have much of a flavor, so it lends itself to being marinated very easily!</div>
<div class="mceTemp" style="color: #333333; font-family: skolar-1, skolar-2, 'Open Sans', Helvetica, Arial, sans-serif; font-size: 17px; line-height: 19px;">
<dl class="wp-caption aligncenter" data-mce-style="width: 662px;" id="attachment_100" style="-webkit-user-drag: none; background-color: #f3f3f3; border: 1px solid rgb(221, 221, 221); margin: 10px auto; padding-top: 4px; text-align: center; width: 662px;">
<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://limitlesslifeladies.files.wordpress.com/2014/02/2014-01-09-10-09-41.jpg" href="http://limitlesslifeladies.files.wordpress.com/2014/02/2014-01-09-10-09-41.jpg" style="-webkit-user-drag: none;"><img alt="This is the pre-marinade. You can see the hard parts of the jackfruit in the upper right." class="size-large wp-image-100" data-mce-src="http://limitlesslifeladies.files.wordpress.com/2014/02/2014-01-09-10-09-41.jpg?w=652" src="http://limitlesslifeladies.files.wordpress.com/2014/02/2014-01-09-10-09-41.jpg?w=652" height="489" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="652" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">This is the pre-marinade. You can see the hard parts of the jackfruit in the upper right.</dd></dl>
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<dl class="wp-caption aligncenter" data-mce-style="width: 662px;" id="attachment_101" style="-webkit-user-drag: none; background-color: #f3f3f3; border: 1px solid rgb(221, 221, 221); margin: 10px auto; padding-top: 4px; text-align: center; width: 662px;">
<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://limitlesslifeladies.files.wordpress.com/2014/02/2014-01-09-19-29-48.jpg" href="http://limitlesslifeladies.files.wordpress.com/2014/02/2014-01-09-19-29-48.jpg" style="-webkit-user-drag: none;"><img alt="butternut squash" class="size-large wp-image-101" data-mce-src="http://limitlesslifeladies.files.wordpress.com/2014/02/2014-01-09-19-29-48.jpg?w=652" src="http://limitlesslifeladies.files.wordpress.com/2014/02/2014-01-09-19-29-48.jpg?w=652" height="489" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="652" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">butternut squash mid way though</dd></dl>
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<div data-mce-style="text-align: center;" style="color: #333333; font-family: skolar-1, skolar-2, 'Open Sans', Helvetica, Arial, sans-serif; font-size: 17px; line-height: 19px; text-align: center;">
<a data-mce-href="http://limitlesslifeladies.files.wordpress.com/2014/02/dscn0572.jpg" href="http://limitlesslifeladies.files.wordpress.com/2014/02/dscn0572.jpg"><img alt="BBQ Jackfruit" class="aligncenter size-large wp-image-96" data-mce-src="http://limitlesslifeladies.files.wordpress.com/2014/02/dscn0572.jpg?w=652" src="http://limitlesslifeladies.files.wordpress.com/2014/02/dscn0572.jpg?w=652" height="489" style="display: block; margin-left: auto; margin-right: auto;" width="652" /></a></div>
<div class="mceTemp" style="color: #333333; font-family: skolar-1, skolar-2, 'Open Sans', Helvetica, Arial, sans-serif; font-size: 17px; line-height: 19px;">
<dl class="wp-caption aligncenter" data-mce-style="width: 662px;" id="attachment_97" style="-webkit-user-drag: none; background-color: #f3f3f3; border: 1px solid rgb(221, 221, 221); margin: 10px auto; padding-top: 4px; text-align: center; width: 662px;">
<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://limitlesslifeladies.files.wordpress.com/2014/02/dscn0575.jpg" href="http://limitlesslifeladies.files.wordpress.com/2014/02/dscn0575.jpg" style="-webkit-user-drag: none;"><img alt="DSCN0575" class="size-large wp-image-97" data-mce-src="http://limitlesslifeladies.files.wordpress.com/2014/02/dscn0575.jpg?w=652" src="http://limitlesslifeladies.files.wordpress.com/2014/02/dscn0575.jpg?w=652" height="489" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" width="652" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">individual parts of the meal</dd></dl>
</div>
<div data-mce-style="text-align: center;" style="color: #333333; font-family: skolar-1, skolar-2, 'Open Sans', Helvetica, Arial, sans-serif; font-size: 17px; line-height: 19px; text-align: center;">
<a data-mce-href="http://limitlesslifeladies.files.wordpress.com/2014/02/dscn0599.jpg" href="http://limitlesslifeladies.files.wordpress.com/2014/02/dscn0599.jpg"><img alt="DSCN0599" class="aligncenter size-large wp-image-99" data-mce-src="http://limitlesslifeladies.files.wordpress.com/2014/02/dscn0599.jpg?w=652" src="http://limitlesslifeladies.files.wordpress.com/2014/02/dscn0599.jpg?w=652" height="489" style="display: block; margin-left: auto; margin-right: auto;" width="652" /></a></div>
<div class="mceTemp" style="color: #333333; font-family: skolar-1, skolar-2, 'Open Sans', Helvetica, Arial, sans-serif; font-size: 17px; line-height: 19px;">
<dl class="wp-caption aligncenter" data-mce-style="width: 662px;" id="attachment_102" style="-webkit-user-drag: none; background-color: #f3f3f3; border: 1px solid rgb(221, 221, 221); margin: 10px auto; padding-top: 4px; text-align: center; width: 662px;">
<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="http://limitlesslifeladies.files.wordpress.com/2014/02/2014-01-09-20-43-40.jpg" href="http://limitlesslifeladies.files.wordpress.com/2014/02/2014-01-09-20-43-40.jpg" style="-webkit-user-drag: none;"><img alt="2014-01-09 20.43.40" class="size-large wp-image-102" data-mce-src="http://limitlesslifeladies.files.wordpress.com/2014/02/2014-01-09-20-43-40.jpg?w=652" src="http://limitlesslifeladies.files.wordpress.com/2014/02/2014-01-09-20-43-40.jpg?w=652" height="489" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" title="bbq pulled jackfruit salad" width="652" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">One way I've had it, more a salad type and drizzle a lemon tahini dressing over the top with pickled onions & avocado.</dd></dl>
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Little fyi on the jackfruit, you can find it at asian markets/grocery stores in the canned fruit section. Get the kind IN WATER, not in syrup. It doesn't have much of a flavor, so it lends itself to being marinated very easily!</div>
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▶▶BBQ Jackfruit<br />
2 cans jackfruit in water<br />
1/2 bottle of favorite vegan BBQ sauce. (I used Annie's)</div>
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Open the cans, drain & rinse the jackfruit. Pull the jackfruit apart and put into a medium discarding hard end pieces. Then pour in 1/2 the bottle of BBQ sauce and mix. I suggest letting it sit for at least an hour to marinate. However you can do it all crockpot style & just dump it in & leave it to slow cook for a while.<br />
After marinating, put in pot & cook, covered, on medium stirring every few minutes. Cook for 20 minutes.</div>
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▶▶Roasted Butternut Squash<br />
1 medium-large butternut squash, peeled then cubed.<br />
3 TBS nutritional yeast<br />
1 TBS coconut sugar (or sweetener of choice, I like coconut sugar for this because I don't like the extra liquid from liquid sweeteners)<br />
1 TBS oil (i use coconut or grapeseed generally)<br />
1 tsp cinnamon<br />
1/2 tsp salt<br />
1-2 cloves garlic minced<br />
1/2 onion chopped<br />
Black pepper to taste<br />
Few shakes of dried oregano<br />
Few shakes of dried rosemary</div>
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Heat oven to 375° F. I peel the squash with a vegetable peeler, like peeling a potato. You have to make several passes on one section, its peel is thicker & harder than a potato's skin is. Cube the squash into 1 inch cubes, or smaller & put in an ungreased casserole dish (i line mine with foil) with garlic & onions, then sprinkle ingredients over the squash as evenly as you can, no need to be perfect. Drizzle oil over squash and cover with foil.<br />
Bake for 15 min, pull out and mix it then put back in the oven for another 15 min uncovered.</div>
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▶▶Quinoa<br />
Bring 2 cups water to boil and add 1 cup quinoa. Turn down heat to low & cover. Let cook covered for about 17 min, until all the liquid has been absorbed. For additional flavor, cook in vegetable broth.</div>
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▶▶Kale<br />
I use either lacinato kale or regular curly green kale. Pull the cleaned kale from the stem and rip into medium pieces and put in a large bowl. If i am making the bowl immediately after the quinoa and vegetables are cooked, so they are really hot, i just put the kale down & the quinoa & vegetables over the top. It wilts the kale slightly making it softer, less bitter & easier to eat.</div>
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▶▶Coconut Bacon (put over the top)<br />
If you haven't had coconut bacon, you should invest in the time to make it. So good! Recipe here</div>
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▶▶<strong><em>Options to have it with:</em></strong><br />
●Roasted Brussels Sprouts (i roast them with garlic & onions)<br />
●Steamed cauliflower & broccoli<br />
●Roasted sweet potatoes (sometimes combined with the vegetables below)<br />
●Sauteed vegetables (I've done shallot, onion, bell peppers & zucchini w/garlic)</div>
Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-12739033119857586382014-06-02T12:46:00.001-07:002014-06-02T12:47:14.636-07:00Orange Creme Protein Smoothie (GF, Vegan, Soy free)This is a real simple smoothie and it doesn’t use nut milk. I’ve been reading up on the effects of carrageenan in our food. Just a quick explanation; it’s used to make creamy things hold together &amp; not separate… dairy &amp; nondairy alike, unfortunately. There are several almond and coconut milks that use it. If you want to read more about carrageenan here is an article on it.<br />
<br />
<a title="Carrageenan Article" href="http://www.prevention.com/food/healthy-eating-tips/carrageenan-natural-ingredient-you-should-ban-your-diet?">Carrageenan Article</a><br />
<br />
&nbsp;<br />
<br />
So, l have a renewed focus on making my own nut milk (and not just being lazy). I didn’t have any made today, but happened to have some coconut water in the fridge. Coconut water is great for you, some people aren’t crazy about the taste though. Why not use it to make a nice creamy smoothie? Hydrating and gives you protein plus orange cream is a great flavor. Fabulous for a lighter breakfast or a post workout drink.<br />
<br />
<a href="https://limitlesslifeladies.files.wordpress.com/2014/06/orange-creme.jpg"><img class="aligncenter size-large wp-image-358" src="http://limitlesslifeladies.files.wordpress.com/2014/06/orange-creme.jpg?w=652" alt="Vegan Orange Creme Coconut Water Protein Smoothie" width="652" height="790" /></a><br />
<strong><em>Makes about 30 oz</em></strong><br />
<br />
<strong>8 oz coconut water</strong><br />
<strong> ½ banana</strong><br />
<strong> 1 orange, peeled</strong><br />
<strong> 1 scoop vanilla protein powder (I used Vega’s <a title="Viva Vanilla" href="http://www.naturalhealthyconcepts.com/protein-smoothie-viva-vanilla-V12-p-vega.html">Viva Vanilla</a>, love that stuff!!)</strong><br />
<strong> ½ TBS Maca powder (<em>optional</em>)</strong><br />
<strong> 8 ice cubes</strong><br />
<br />
Throw it all in the blender and blend until smooth. My personal recommendation is: start with the coconut water and end with the ice cubes, it’ll make things blend better.<br />
<br />
Much love!!<br />
<br />Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-47868714360557116682014-03-26T10:46:00.000-07:002014-03-26T10:50:03.350-07:00Chocolate White Chocolate Chip Cookies with Coconut & Almonds (GF, Vegan)These cookies are low sugar/glycemic and are flexible in several of
the ingredients. If you don’t have the white chocolate chips, you can
put in regular chocolate chips, or even some dried cranberries. If you
don’t want to put in the flaked coconut, you can put all almonds, or
replace the almonds for a different nut. I’ve made this before with
chocolate chips, coconut and crushed pecans. Quite delish!! Use the
sweeteners listed to make the cookies low glycemic, but if you don’t
have some of them or don’t care I listed some subs on the ingredient
list. Hope you enjoy!!<br />
<a href="http://limitlesslifeladies.files.wordpress.com/2014/03/dscn0902.jpg"><img alt="chocolate coconut almond cookies ready to go into the oven" class="aligncenter size-large wp-image-233" src="http://limitlesslifeladies.files.wordpress.com/2014/03/dscn0902.jpg?w=652&h=489" height="300" width="400" /> </a><br />
<br />
<a href="http://limitlesslifeladies.files.wordpress.com/2014/03/dscn0907.jpg"><img alt="yummy vegan gluten free chocolate cookies with white chocolate chips and almonds low GI too!!" class="aligncenter wp-image-231 size-large" src="http://limitlesslifeladies.files.wordpress.com/2014/03/dscn0907.jpg?w=652&h=489" height="300" width="400" /></a><br />
<br />
<a href="http://limitlesslifeladies.files.wordpress.com/2014/03/dscn0909.jpg"><img alt="Vegan Gluten Free Chocolate Cookies with white chocolate chips coconut flakes and almonds. Low GI" class="aligncenter wp-image-232 size-large" src="http://limitlesslifeladies.files.wordpress.com/2014/03/dscn0909.jpg?w=652&h=434" height="266" width="400" /></a><br />
Makes 12-14 cookies<br />
<br />
1 cup gluten free flour (I used Bob’s Red Mill)<br />
1/4 cup unsweetened cocoa powder<br />
1 tsp baking powder<br />
1/4 tsp baking soda<br />
1/4 tsp cinnamon<br />
1/4 tsp sea salt<br />
<i>1/4 cup coconut sugar (can sub brown sugar, no longer low GI)<br />
3 tbsp coconut nectar (can sub maple syrup, agave or honey, no longer low GI)<br />
3 tbsp brown rice syrup<br />
3 tbsp almond butter<br />
3 tbsp unrefined coconut oil<br />
2 tbsp hot water<br />
1 1/2 tsp pure vanilla extract</i><br />
1/3 cup vegan white chocolate chips (can switch for chocolate chips if you don’t have white)<br />
3 tbsp almonds (sliced, silvered, chopped, your pref)<br />
3 tbsp coconut flakes<br />
<br />
Preheat the oven to 350F. In a medium baking bowl mix all of the ingredients <i>in italics</i>
(coconut sugar to vanilla). Once they are all smoothly mixed together,
add in the rest of the ingredients and mix by hand all at once.<br />
On a parchment lined baking sheet, spoon the batter into round shapes.
The cookies will spread but only slightly, so have the shapes close to
the way you want them.<br />
Bake for 11 min (12 min if you have a gas oven). Remove from the oven
& let the cookies sit on the sheet for 1 min, then slide the
parchment paper along with the cookies off the baking sheet & allow
to cool.Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-2711390076895325032014-02-07T22:09:00.000-07:002014-02-07T22:11:27.618-07:00Happy Heart Juice (Alkaline, GF, Raw, Paleo)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4ijZ3GDqXo-lSuFxqAejY_eM0-uyrOK1YgBFlFWCyli02HSAAxoMD3dYNViLW04CROK6Q6XItHm2K4it5qYBuMxeZaNIHGuzs4RN0fwBh-IfcnG3nCT0LOcycFnyt-7_A4sk0f7x_0XT/s1600/happy+heart+juice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4ijZ3GDqXo-lSuFxqAejY_eM0-uyrOK1YgBFlFWCyli02HSAAxoMD3dYNViLW04CROK6Q6XItHm2K4it5qYBuMxeZaNIHGuzs4RN0fwBh-IfcnG3nCT0LOcycFnyt-7_A4sk0f7x_0XT/s1600/happy+heart+juice.jpg" height="300" width="400" /></a></div>
Pretty simple and straight to the point from the picture. If you are looking for an interesting & pleasant twist, add 1 green onion to the list of veggies that get juiced. I drink this for breakfast often! <br />
<br />
1 Red Bell Pepper<br />
3 Carrots<br />
4 Celery Stocks<br />
1 Cup Spinach<br />
1 Cup Parsley<br />
1/2 Lemon<br />
<br />
Juice em all!!<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJsuYWxpQ6aDAkQd2pWKZu_oBZcdDOAdyzdVfvZUsOCTAsAYpxZlTorLuaHUOXZpZj9j3P9KgP_EjErjtnQktMpDZ9sirLtOcZ5tz7A3CtzpxxKcefkHggr9-uxn4KjpaGZ7E0G8rsxZ9/s1600/IMG_20140110_095748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJsuYWxpQ6aDAkQd2pWKZu_oBZcdDOAdyzdVfvZUsOCTAsAYpxZlTorLuaHUOXZpZj9j3P9KgP_EjErjtnQktMpDZ9sirLtOcZ5tz7A3CtzpxxKcefkHggr9-uxn4KjpaGZ7E0G8rsxZ9/s400/IMG_20140110_095748.jpg" height="400" width="400" /></a></div>
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<br />
1/4 C hemp seeds<br />
1/3 C water<br />
2 lemons, juiced<br />
3-4 cloves garlic<br />
1/4 C fresh oregano<br />
2 TBS extra virgin olive oil<br />
1/2 TBS apple cider vinegar <br />
1/2 tsp dried oregano<br />
1/2 tsp sea salt<br />
1/4 tsp black pepperAmberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-69610016865901145492014-01-09T09:43:00.001-07:002014-01-09T09:57:02.228-07:00Italian Quinoa Sprouted Lentil Balls (GF, Nut Free, Soy Free, Vegan)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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I'm excited to share this recipe for a couple of reasons. First off, it's fabulous. Secondly, I don't often see burgers, patties, balls or any of the like using <b>fresh sprouted lentils</b>, and I have looked! So I took the Italian Lentil Sliders from <a href="http://thetolerantvegan.com/2013/01/italian-lentil-sliders/" target="_blank">The Tolerant Vegan</a> and made them gluten free as well as put my own twists on it. I didn't want sliders. They look cool, but dealing with GF buns just isn't my thing. But I think making this as an "Italian meatball sub" would be pretty cool. But, I really wanted to have these meatball style over noodles. I spiralized some zucchini (made it into noodles) and then boiled it for about 3 minutes and strained. My parents are in love with spaghetti squash, and will make these again and put them over spaghetti squash for sure. Of course, regular pasta is lovely too.<br />
These balls hold together well so long as you make sure to pack them when you make the ball before they bake. Also, if you don't feel like going through all the hassle of making the sauce to go with it, just use your favorite marinara sauce. Simple as that! <br />
When I made these, I sprinkled some homemade raw parmesan over the top of it, and it was an amazing addition. For my fiance (non-vegan) I put some mozzarella over it and let it melt as well as the raw parmesan. I would maybe sprinkle some daiya over it for myself next time, didn't have any on hand, but it certainly wasn't lacking because of it.<br />
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<tr><td class="tr-caption" style="text-align: center;">right before the balls hit the oven</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">sauce after being processed</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">spiralized zucchini</td></tr>
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<br />
<i> Makes 15 balls<b><br /></b></i><br />
<br />
<i><b>Quinoa Lentil Ball Ingredients:</b></i><br />
1/3 of a red onion<br />
3 garlic cloves <br />
1 1/3 C cooked quinoa <br />
2/3 C sprouted lentils (fresh/raw)<br />
1/4 C gluten free oats<br />
1/2 TBS ground flaxseed (flax meal)<br />
1/4 C + 2 TBS oat bran<br />
2 TBS coconut aminos (or braggs/tamari/soy sauce)<br />
1 TBS olive oil<br />
1/2 lemon, juiced<br />
1/4 c buckwheat flour<br />
1/2 tsp real salt<br />
1/2 tsp fresh ground black pepper<br />
1 tsp balsamic vinegar<br />
1/2 tsp liquid smoke<br />
1/4 tsp smoked paprika<br />
1/8 tsp nutmeg<br />
1/2 tsp chili powder<br />
2 tsp yellow mustard powder<br />
2 tsp molasses<br />
<br />
<br />
<i><b>Sauce Ingredients:</b></i><br />
1/2 TBS grapeseed or coconut oil (or other cooking oil of choice)<br />
1/2 onion, chopped<br />
1 medium shallot, chopped<br />
1 small carrot, finely chopped<br />
3 celery ribs, finely chopped <br />
3 springs (fresh) Italian parsley (can use regular parsley), finely chopped<br />
3 clove garlics, minced<br />
1/2 TBS coconut aminos (or preferred soy sauce)<br />
1 15 ounce can diced tomatoes (I used fire roasted tomatoes)<br />
1 TBS capers (can omit if you don't have any on hand) <br />
1/2 tsp dried oregano <br />
1/2 tsp dried basil<br />
1/4 tsp italian seasoning<br />
1 TBS sundried tomato<br />
Sea salt, to taste<br />
Fresh ground black pepper, to taste<br />
1 TBS nutritional yeast (optional) <br />
<br />
<br />
<b>QL Balls</b>... In a food processor with an S blade, put in the onion & garlic, pulse until it's chopped small. Scrape down the sides and add all of the other ingredients to the food processor bowl. Pulse until combined. I did about 20, 1/2 second pulses *Make sure to pulse it because you don't want it to become a puree which will happen if you just turn it on.<br />
<br />
**If you don't have a food processor, or it's a small one, don't fret! This is really easy to just finely chop the onion & garlic, then put it into a medium-large bowl and add the other ingredients and stir together. It won't combine <i>quite</i> as well, but still will turn out just lovely. I promise. I'm kinda lazy and if I am going to be using my food processor for one thing in the meal I will use it as much as I can to save me time.<br />
<br />
Heat your oven to 300 degrees F.<br />
On a baking sheet, lay out parchment paper (if you don't have any, you can grease up some foil).<br />
I used a 2 TBS <a href="http://ecx.images-amazon.com/images/I/4151TH6RSZL._SX300_.jpg" target="_blank">Cookie Scoop</a> packed tightly. Then put them out on the baking sheet.<br />
Cook for 12 min, pull out, flip all the balls over and return to oven for an additional 15 minutes.<br />
<br />
<b>Sauce</b>... put the onions & shallots in a medium size pot with oil. Saute for about 5 min on medium heat. While onion mix is cooking, throw the celery, carrot & parsley in the food processor and process to a fine chop. Add to onion mixture, mix, cover and let cook for 5 min <br />
Now add the rest of the ingredients and bring to simmer. Cover and let simmer for 10 min. Remove from heat and let it cool off for about 2 min. Pour back into food processor (or blender) and blend for about 30 seconds. Then return to pot.<br />
Once you are ready to eat, heat sauce on low heat. Prepare preferred pasta. I spiralized zucchini and blanched it. Another great option would be spaghetti squash, or of course regular pasta. When you drain your pasta from the water, go ahead and bring the sauce to a simmer put the balls that you will be using for the meal into the sauce for 2 min.<b> </b> Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-84038065666306738832013-11-23T22:44:00.002-07:002014-01-05T17:12:35.633-07:00Vegan Coconut Bacon (Soy-free, GF, Vegan)So here is my take on the oh so wonderful coconut bacon. There are a decent amount of recipes out there. I used coconut aminos so as to avoid the mass amount of sodium in soy sauce, and to avoid unfermented soy that is Braggs liquid aminos. Personal preference really. But coconut aminos don't have as deep of a salty profile as soy sauce does, so salt gets added to the recipe.<br />
I used 2 different flavors of liquid smoke to give it a bit more depth. I used Colgin brand of liquid smoke, they have both hickory flavor and mesquite flavor, and are vegan. I hear that there are some liquid smokes on the market that aren't vegan.<br />
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<br />
2 1/2 cups flaked coconut, unsweetened<br />
2 TBS liquid smoke (I used 1 TBS Hickory flavor & 1 TBS Mesquite flavor)<br />
1 1/2 TBS coconut aminos (or braggs or soy sauce)<br />
1 TBS maple syrup <br />
1/2 tsp black pepper <br />
1/4 tsp smoked paprkia<br />
1/4 tsp granulated garlic<br />
1/4 tsp salt of choice <--- omit if using soy sauce <br />
<br />
In a medium bowl, mix together all ingredients, except for coconut.<br />
Combine coconut flakes with wet mixture. Stir the coconut around to get it entirely coated. Let sit and soak in for 30 minutes or more, I did it for about an hour.<br />
Heat the oven to 325 F.<br />
Grease a foil lined baking sheet and pour everything from the bowl onto it. Spread the coconut out in a thin layer. Bake for about 18-20 min, pull out every 5-6 min and mix the coconut then slide together in a pile, then spread back out into a thin layer. This will prevent burning as well as make sure all of the coconut bacon is equally cooked.<br />
You will see the coconut start to darken considerably on the 3rd time you pull it out, make sure the darker coconut is closer to the center than the edge. Coconut bacon is done when they've all browned a medium amount.<br />
When you take it out of the oven, the coconut will still be somewhat soft/pliable but will quickly harden up as it cools down. Shouldn't take but a few minutes until you can enjoy the crunchy goodness!<br />
<br />Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-20740341410660266632013-11-12T22:11:00.000-07:002013-11-12T22:11:05.212-07:00Caramel Millet <div class="separator" style="clear: both; text-align: center;">
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After quite some time and many requests, I am finally posting my yummy caramel millet recipe. I'm posting the healthier version, but also the more pricey and a bit more rare ingredients recipe. But, if you go with that I put in parenthesizes, it will turn out just fine and cheaper. Coconut oil acts like vegan butter, and coconut sugar acts like brown sugar in this recipe. So, easily switched. Also, it doesn't have to be puffed millet, it can be puffed rice, puffed kamut, puffed wheat, or even a rice krispie type cereal. <br />
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Caramel Puffed Millet Treats</h2>
<div dir="ltr">
1/4 c coconut oil (can use vegan butter sub)<br />
1/2 c coconut sugar (can use brown sugar)<br />
1/2 c brown rice syrup<br />
1/4 tsp baking soda<br />
1 tsp vanilla extract </div>
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5 cups puffed millet (or any other puffed 'cereal')</div>
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In a small pot over med-low heat add the oil and sugar. Mix
well, and add in brown rice syrup. Keep stirring, it will come to a
boil, turn heat to low as you are still stirring. Let it boil for 4 min,
stirring randomly so it doesn't stick to the bottom or burn.<br />
Cut the heat & mix in the soda. There will be a chemical reaction
when it mixes, so it will bubble up and become a lighter brown. Then mix
in the vanilla.</div>
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In a brownie pan, pour the puffed millet. Follow up with the caramel sauce and mix it all together. Once the caramel has coated the millet, press it into the pan.</div>
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**Sometimes I mix other things into it, like nuts, coconut and or dried fruit. I have mixed in chocolate chips a few times as well, but you have to know they won't really stay chips, it will turn into more of chocolate streaks, the caramel melts the chocolate. It goes very well being melted on top though, like chocolate frosting!</div>
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Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-16583053813866112522013-06-28T18:55:00.000-07:002013-06-28T19:02:25.518-07:00Virgin Bloody Mary Juice (Alkaline, GF, Raw, Vegan)Sorry for no picture, but I liked how this turned out so much that I almost just want to have it documented for myself because I know I will come back to it. This can be drank as juice, or had as a smoothie, or what I did 3/4 juice and 1/4 smoothie mixed together.<br />
<br />
<i>Makes 32 oz w/fiber </i><br />
<br />
2-3 tomatoes (I used 2 BIG ones, if you use Roma, will need 3 possibly 4)<br />
1 red bell pepper <br />
2 celery ribs <br />
1 carrot<br />
1/2 zucchini<br />
1/2 lime<br />
1 clove garlic<br />
Large handful of fresh herbs (oregano, basil, cilantro & parsley are what I used, but use what you have all else fails add in some dried herbs)<br />
<br />
Salt to taste (I used <a href="http://www.realsalt.com/" target="_blank">Real Salt</a>)<br />
1 TBS optional Vegan Worcestershire sauce (nonvegan ones have anchovies in them) <br />
1/2 tsp black pepper<br />
Ice <br />
<br />
Juice all ingredients together in first section and add the salt, pepper & vegan Worcestershire sauce after you have juiced it, and pour it over ice.<br />
<br />
If you have a juicer, run em all through that. If you are using a high power blender like I do, I used the 'whole juice' mode on my Blendtec. It tastes great just to have it as a smoothie, but removing some of the pulp gives you a stronger taste and it's more like the Bloody Mary feel. So I strained 3/4 of the liquid through my nut milk bag and then added it back to the remaining 1/4, added 4 ice cubes, the salt, pepper & vegan Worcestershire sauce. After that I poured it into a BIG cup that had 4 ice cubes in it. So good, so good!<br />
<br />Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-54979103239131186912013-05-30T20:24:00.000-07:002013-05-30T20:26:35.255-07:00Kale Salad with Creamy Mango Vinigrette Dessing (GF, Vegan)I know I am a slacker and never post anything on here lately. I wish I could say it was because I am so busy with work that I just don't have time, but that's not the case. It's basically that I'm lazy and get caught up doing other stuff. At any rate, this mango dressing is soooo amazingly good. I find myself just trying to eat IT! I use it in other salads as well, hopefully I will post another one somewhat soon.
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<i>Serves 4 as entree salads</i><br />
<b><br /></b>
<b><span style="font-size: large;">Salad</span></b><br />
<span style="font-size: small;">1.5 cup quinoa, cooked in 3 cups water</span><br />
<span style="font-size: small;">4-5 cups kale torn (I also used baby greens mixed in)</span><br />
<span style="font-size: small;">1 cup tomato, chopped</span><br />
<span style="font-size: small;">1 cup cucumber, quartered and sliced</span><br />
<span style="font-size: small;">1 large mango, diced</span><br />
<span style="font-size: small;">1 red onion, sliced thin</span><br />
<span style="font-size: small;">1 avocado, diced</span><br />
<span style="font-size: small;">1/4 cup cilantro, chopped (or herb of choice, I've done it with basil & it's great)</span><br />
<span style="font-size: small;">1 tbs lemon juice</span><br />
<span style="font-size: small;">1/4 cup currants, cranberries or raisins</span><br />
<span style="font-size: small;">1/4 cup pepitas (can sub slivered almonds, or cashews)</span><br />
<br />
Cook quinoa first and allow it to cool down some before putting it with the salad. In a medium-large bowl combine all salad ingredients except quinoa, kale, currants & pepitas.<br />
To serve, place greens on 4 seperate plates (or bowls) top with 1/4 the amount of cooked quinoa. Top with salad ingredients from the med-large bowl, then put desired amout of dressing on top, it is creamy and somewhat thick. Then sprinkle with currants and pepitas. I usually sprinkle on some salt, black pepper & cayenne pepper as well, but it depends who I'm serving it to.<br />
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*If you are making this as a large salad for individuals to dish themselves, put kale in a large serving bowl first, then add the quinoa & ingredients from the bowl, mix. Then add in a little more than half of the dressing and toss, if it seems somewhat dry, add in more, I like mine drenched in the stuff, but some people may not. Sprinkle currants & pepitas on top of the salad.<br />
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<span style="font-size: large;"><b>Creamy Mango Vinigrette</b> </span><br />
1 VERY FULL cup mango<br />
1/3 cup olive oil<br />
1/4 cup sweetener of choice (I've used maple syrup, coconut sugar, stevia & agave all in different amounts or individually, just needs to be equal to 1/4 cup)<br />
1/3 cup orange juice<br />
2 Tbsp rice vinegar<br />
1/2 tsp sea salt<br />
1 large clove garlic<br />
1/2 inch knob fresh ginger<br />
pinch cayenne pepper (optional)<br />
<br />
Put all the ingredients into the blender and blend until smooth.Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-12659379014516462232013-02-26T23:31:00.000-07:002013-02-27T09:29:45.009-07:00Mediterranean Chopped Salad (Alkaline, GF, Vegan)<br />
One of my favorite things to order at <a href="http://www.foxrc.com/restaurants/true-food-kitchen/" target="_blank">True Food Kitchen</a> is the Mediterranean Chopped Salad (the other is their GF Kale & Roasted Garlic Pizza, but that recipe is a major work in progress), but I always put my vegan spin on it as well as my "Amber-spin". I've since been making my own version of the salad, and I thought it was time to share! The salad ingredients and portions are pretty flexible, I don't measure any of the stuff out.<br />
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<i></i>
<i>Makes 4 entree salads</i><br />
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<b>Lemon-Oregano Vinaigrette</b><br />
2 garlic cloves<br />
3 tablespoons fresh lemon juice<br />
1 tablespoon white wine vinegar<br />
2 teaspoons stoneground mustard<br />
3 little scoops of stevia powder (enough to equal 2 tsp)<br />
2 teaspoons fresh oregano, minced<br />
1/2 tsp dried oregano<br />
1/4 teaspoon salt<br />
1/4 teaspoon freshly ground black pepper<br />
2 tablespoons hemp oil (or use olive oil if you don't have hemp)<br />
2 tablespoons olive oil<br />
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<b>Salad Ingredients</b><br />
1 cup quinoa, cooked in 2 cups water<br />
2 cups baby kale/spinach/chard/arugla (any combo)<br />
2 cups watercress, chopped<br />
1/2 english cucumber, thinly sliced<br />
1 cup grape tomatoes, sliced<br />
1/2 cup marcona almonds<br />
1/4 cup green onions, thinly sliced<br />
1 avocado, cut into small cubes<br />
<br />
OPTIONAL:<br />
bee pollen<br />
sprouts<br />
fresh green beans<br />
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<br />
For the salad dressing, put all ingredients in a blender and blend until smooth, makes it so you can taste the oregano better. You CAN chop up all the ingredients and just whisk them together though, but the blender method tastes better (to me) and makes all of the tastes blend better.<br />
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Put all of the salad ingredients together however you see fit, and top with salad dressing as well as some fresh ground black pepper & (sea or Real) salt.<br />
<br />Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-69064185807421433872013-02-09T10:38:00.000-07:002013-06-28T19:02:42.065-07:00Black Forest Smoothie (GF, Vegan)Thanks to those brilliant people at Vega, this smoothie is delicious. I used their Choc-o-lot smoothie mix as the protein powder. But you can use whatever kind you have/like. I saw a similar recipe on the <a href="http://thriveforward.com/">thriveforward.com</a> site from Vega. Those people are great! So I thought I would share my version.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8Qazn2ZIY-13oOdxQdoiwUYccNxd1iCDO-fsHw631sE9rtBCMJiVc8pZkOLzsZ7kZ2Yg3ejpkliKgX9aRrBh7gplD9CqdH8598yg0FOqMJcE_tSWD-3J8nzpWZwfSCcu9QJFLlFetcmV/s1600/IMG_20130209_085743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8Qazn2ZIY-13oOdxQdoiwUYccNxd1iCDO-fsHw631sE9rtBCMJiVc8pZkOLzsZ7kZ2Yg3ejpkliKgX9aRrBh7gplD9CqdH8598yg0FOqMJcE_tSWD-3J8nzpWZwfSCcu9QJFLlFetcmV/s400/IMG_20130209_085743.jpg" width="400" /></a></div>
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<span style="font-size: large;"><u><b>Black Forest Smoothie </b></u></span><br />
<span style="font-size: x-small;"><i>Serves 1</i></span><br />
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1 cup vanilla [I used unsweetened] almond milk (or nondairy milk of choice)<br />
1/2 banana <br />
1 cup frozen cherries<br />
1 scoop chocolate protein powder<br />
1/2 tablespoon cacao powder<br />
1 teaspoon maca<br />
1/2 teaspoon vanilla extract<br />
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<br />
If you have a high power blender, throw in all of the ingredients and blend. If you don't, blend the banana & cherries with the almond (or whatever milk you choose) milk and after it's blended then add the powdered ingredients and vanilla.Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com1tag:blogger.com,1999:blog-6891134405697575651.post-52097716042170113112013-02-04T07:08:00.001-07:002013-02-07T07:00:52.618-07:00Macaroni and Cheese (GF, Vegan)<table border="0" cellpadding="0" cellspacing="0" id="yui_3_7_2_1_1359945783122_2267" style="width: 405px;"><tbody id="yui_3_7_2_1_1359945783122_2266">
<tr id="yui_3_7_2_1_1359945783122_2265"><td id="yui_3_7_2_1_1359945783122_2264" style="color: #333333; font-size: 12px; line-height: 19px; padding-bottom: 15px; padding-right: 15px; padding-top: 10px;" valign="top" width="405"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">The basic recipe I got from VegNews's recipe club, there are a few edits that I put on it to make a couple of taste changes on their already fabulous recipe. I think you could easily use the sauce recipe as a cheeze fondue, or a sauce to go over nachos!! I made this for a potluck with 8 nonvegan friends and they thought it was great. My boyfriend says its the best vegan Mac & Cheese he's had.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><u><span style="font-size: large;"><b>Dairy-free Mac n Chee<span style="font-size: large;">s</span>e</b></span></u></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> <i> </i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i>Makes 6 large dinner servings </i></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">4 quarts water</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 16-ounce package of brown rice macaroni</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/3 cup non-hydrogenated dairy free butter/margarine. (I used <a href="http://www.earthbalancenatural.com/product/organic-coconut-butter/" target="_blank">Earth Balance Coconut Butter spread</a>)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons shallots, peeled and chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 1/3 cup red or yellow potatoes, peeled and chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/3 cup carrots, peeled and chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup onion, peeled and chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup water</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/3 cup raw cashews</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons nutritional yeast</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup red bell pepper, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 teaspoons salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 small garlic cloves </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon Dijon mustard</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon lemon juice, freshly squeezed</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tablespoon Bragg liquid aminos</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon black pepper</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/8 teaspoon cayenne</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon paprika</span></td>
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<td width="405"><br /></td>
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<tr id="yui_3_7_2_1_1359945783122_2272">
<td id="yui_3_7_2_1_1359945783122_2271" style="color: #333333; font-size: 12px; line-height: 19px; padding-bottom: 15px; padding-right: 15px; padding-top: 10px;" valign="top" width="405"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Directions:</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">In a large pot, bring the water and salt to a boil. Add brown rice macaroni
and cook until al dente. In a colander, drain pasta and rinse with cold
water. Set aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 350 degrees. In a saucepan, add shallots,
potatoes, carrots, onion, and water, and bring to a boil. Cover the pan
and simmer for 15 minutes, or until vegetables are very soft.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">In a blender, process the rest of the ingredients in the list. Add cooked vegetables and cooking water to the blender and process until
perfectly smooth.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Spread pasta into a 9 x 12 casserole dish, pour blended cheese mixture over the top and mix.. Bake for 30
minutes or until the cheese sauce is bubbling.
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</tbody></table>
Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-48503384011329202472013-01-24T13:33:00.002-07:002013-01-24T13:35:03.952-07:00Tomato, Basil & Millet Salad with Pesto Dressing (GF, Vegan)<div class="separator" style="clear: both; text-align: center;">
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Pesto is great with every vegetable and or grain, I swear! I have been doing a no grains diet lately and figured that I hadn't explored millet quite enough. I have made it a handful of times, but it has been a while. So, this dish was created. If you are worried about using millet, you could easily sub it for quinoa or quinoa (or couscous if you don't avoid gluten), you will just need to adjust the amount of vegetable broth you use (for quinoa or brown rice, use 2 cups vegetable broth instead of 3). </div>
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<b><span style="font-size: large;">Tomato, Basil & Millet Salad with Pesto Dressing</span></b><br />
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<ul class="ingredient_ul" style="margin: 0px 0px 15px; padding: 0px;">
<li style="list-style: none outside none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); font-size: small; margin: 0px;">1 cup uncooked millet, rinsed and drained</span></span></li>
<li style="list-style: none outside none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); font-size: small; margin: 0px;">3 cups vegetable broth</span></span></li>
<li style="list-style: none outside none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); font-size: small; margin: 0px;">1 (15 ounce) can cannellini beans, rinsed and drained</span></span></li>
<li style="list-style: none outside none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); font-size: small; margin: 0px;">1/4 cup chopped green onions</span></span></li>
<li style="list-style: none outside none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); font-size: small; margin: 0px;">1/4 cup thinly sliced onion </span></span></li>
<li style="list-style: none outside none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); font-size: small; margin: 0px;">3 tablespoons thinly sliced basil</span></span></li>
<li style="list-style: none outside none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); font-size: small; margin: 0px;">2 large tomatoes, chopped</span></span></li>
<li style="list-style: none outside none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 cup chopped spinach</span></span></li>
<li style="list-style: none outside none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Pesto dressing (recipe below)</span></span></li>
<li style="list-style: none outside none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); font-size: small; margin: 0px;">1/2 teaspoon salt</span></span></li>
<li style="list-style: none outside none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); font-size: small; margin: 0px;">Ground black pepper, to taste</span></span></li>
<li style="list-style: none outside none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></li>
<li style="list-style: none outside none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Directions</span></span></b></li>
<li style="list-style: none outside none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="background-color: rgba(255, 255, 255, 0); font-size: small;">Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, about 3-4 minutes. Remove skillet from heat and carefully add broth. Return to heat and bring to a boil over medium high heat then reduce heat to low and simmer, covered until liquid is absorbed and millet is tender, 20-25 minutes. Remove from the heat and set aside to let stand, covered, for 5 minutes. Transfer millet to a large bowl, fluff with a fork and set aside to let cool. <br style="margin: 0px;" /><br style="margin: 0px;" />Add cannellini beans, green onions, tomato, spinach and basil to large bowl, toss gently and set aside.</span></span></li>
<li style="list-style: none outside none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="background-color: rgba(255, 255, 255, 0); font-size: small;">Make pesto dressing then add millet to bean tomato mixture and toss to coat. In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat. </span></span></li>
</ul>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">When serving, top with a dollop of pesto. Salad tastes better once the flavors have had a chance to mix, so let it sit for 30 min before eating it if you can.</span></span></div>
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<u><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Pesto Dressing</span></span></b></u><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="abc"><span class="abc">3 tablespoons your favorite basil <span itemprop="ingredients">pesto</span></span> (mine is vegan, nut free <a href="http://illtakesome.blogspot.com/2011/03/pumpkin-seed-pesto-alkaline-gf-raw.html" target="_blank">Pumpkin Seed Pesto)</a></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="abc">2 tablespoons <span itemprop="ingredients">white wine vinegar</span></span><br /><span class="abc">2 tablespoons extra-virgin <span itemprop="ingredients">olive oil</span></span><span class="abc"> </span></span></span><br />
<span style="font-family: arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="abc">2 tablespoon fresh <span itemprop="ingredients">lemon juice</span></span><br /><span class="abc">1 teaspoon <span itemprop="ingredients">Dijon mustard</span></span><br /><span class="abc">1/4 teaspoon freshly ground <span itemprop="ingredients">black pepper</span>, or to taste</span><br /><span class="abc"> <span itemprop="ingredients">salt</span>, to taste</span></span></span></span></div>
Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-48732045022229548322012-12-10T14:30:00.001-07:002012-12-10T14:34:43.710-07:00GF Ginger Snaps (GF, Vegan)<div>
I really like ginger snaps, but I don't like the hard ones from the store, I like more of the soft ones with the outside that is crisp. So, these are nice and soft and actually stay soft and not stale after a few days either.<br />
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<b><u><span style="font-size: large;">Gluten Free Ginger Snaps </span></u></b></div>
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<span style="font-size: x-small;">Makes about 22 cookies </span></div>
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2 tbs turbinado sugar (ie sugar in the raw)</div>
<div>
1 c gf flour
(I used Bob's Red Mill)</div>
<div>
1/8 tsp xanthan gum<br />
1/2 tsp baking soda
<br />
1/8 tsp salt </div>
<div>
1 1/4 tbs ground ginger<br />
1/4 tsp ground cinnamon
<br />
1/4 tsp ground cloves
<br />
1/4 c coconut oil
<br />
1/8 c molasses
<br />
1/8 c almond milk
<br />
1/2 c sugar (I used half coconut sugar & half turbinado sugar)
<br />
1/2 tsp vanilla</div>
<div>
</div>
<div>
Preheat the oven to 350 degrees F.</div>
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</div>
<div>
Combine liquid ingredients with half cup of sugar until well combined. </div>
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</div>
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In a separate bowl combine dry ingredients and mix. Then add to wet mixture until well combined.</div>
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<br /></div>
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Roll the dough into tablespoon sized balls and place on cookie sheet. Then flatten the balls, keep in mind that the flatter you make them the crisper the cookies will be. I don't like my cookies very crisp, so I don't flatten them too much. Sprinkle the additional 2 tablespoons of sugar over the flattened cookies.</div>
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Bake for 12 minutes.</div>
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Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-29028805194580493772012-10-27T23:16:00.000-07:002012-10-27T23:16:47.184-07:00Sweet Potato Pie With Spiced Oat Pecan Crust (GF, Vegan)This is a great Gluten Free, Vegan Sweet Potato Pie. I wanted to make one from scratch, so I cooked the potatoes myself rather than using the canned stuff. But I put the instructions for using the canned stuff in as well.<u><b> </b></u><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWexlnzmgYxHlwqQPvUiZjMaPSiGN6o9XX9mQWa_zowARWmLPxcGfJ83kqKZBN1An_K97mVBsukbW6zhC4K0-uW8K2TEGyoXJs5LwpZNb7mFPWcJc3JyUxjlWbRcHV7zgX9y_clkLK_ofM/s1600/IMG_2913.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWexlnzmgYxHlwqQPvUiZjMaPSiGN6o9XX9mQWa_zowARWmLPxcGfJ83kqKZBN1An_K97mVBsukbW6zhC4K0-uW8K2TEGyoXJs5LwpZNb7mFPWcJc3JyUxjlWbRcHV7zgX9y_clkLK_ofM/s400/IMG_2913.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the crust</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0av1AL-UyxPDoWO3BSuncV7Plm_fjpkvHFw5nnJfcQS4zJPIIk4CRO_cfqT7X4u5n6NoInPxXkKcLuOf0eSOozTM_Vj87OlMylSHGTF-j4c1v796ukjXfOdzLJx_fyW8peAbC4wA6ECd/s1600/IMG_2916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0av1AL-UyxPDoWO3BSuncV7Plm_fjpkvHFw5nnJfcQS4zJPIIk4CRO_cfqT7X4u5n6NoInPxXkKcLuOf0eSOozTM_Vj87OlMylSHGTF-j4c1v796ukjXfOdzLJx_fyW8peAbC4wA6ECd/s400/IMG_2916.JPG" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrpVa9nL9yA1sbmvQzPdiYHG_0viUFcIcXs9eXaucCAYOZujfmMon3mWHKFSuTbDetdqgV-6k7GtHF4QVqf5gTH6qryQuPT7wpfKQvQvQCWmBc_ZPv4sowYb6JOmWIzHPj-gEn_CF0vP8/s1600/IMG_2919.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrpVa9nL9yA1sbmvQzPdiYHG_0viUFcIcXs9eXaucCAYOZujfmMon3mWHKFSuTbDetdqgV-6k7GtHF4QVqf5gTH6qryQuPT7wpfKQvQvQCWmBc_ZPv4sowYb6JOmWIzHPj-gEn_CF0vP8/s400/IMG_2919.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">before the oven, I thought it would be cute if I made a heart in it with my fork</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Qt1kQHJ-B42nU1RceRiuYINMeFpTTRem3btMFX24cbL-_8OYmLqyjMYHMPezSjyqpoUb-JTwgIELJQb1GvpPatjW10y3_oXTrZG-hcZRRILFpD0ZdtP9SQMta-TFoPrud6LnkXrorC3O/s1600/IMG_2924.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Qt1kQHJ-B42nU1RceRiuYINMeFpTTRem3btMFX24cbL-_8OYmLqyjMYHMPezSjyqpoUb-JTwgIELJQb1GvpPatjW10y3_oXTrZG-hcZRRILFpD0ZdtP9SQMta-TFoPrud6LnkXrorC3O/s400/IMG_2924.JPG" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCED0r2ARipLhyUjKap-IJ7-P-wiOv1D30L2UC_QMKrEyReyA4KXENsG1rnv0qgunW857Ge9gpBt7LLqUTTLsNdA0L3FEvL-UWyu_LnlF8KsNepk22ghTPzNzzDdwqMCYkCtWKtR3zSiG_/s1600/IMG_2927.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCED0r2ARipLhyUjKap-IJ7-P-wiOv1D30L2UC_QMKrEyReyA4KXENsG1rnv0qgunW857Ge9gpBt7LLqUTTLsNdA0L3FEvL-UWyu_LnlF8KsNepk22ghTPzNzzDdwqMCYkCtWKtR3zSiG_/s400/IMG_2927.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tastes great!!!</td></tr>
</tbody></table>
Makes 1 pie<br />
<br />
<u><b>Crust</b></u><br />
1 cup oats, ground (or oat flour)<br />3 TBS brown sugar, packed (or coconut sugar)<br />1/4 cup pecans, ground<br />1/2 tsp cinnamon<br />3 TBS coconut oil mixed with 1 TBS water<br />
<br />
<u><b>Filling</b></u><br />
1 1/2 cup cooked sweet potato<br />2 TBS flaxseed, ground<br />1/3 cup brown sugar, (or coconut sugar)<br />3 TBS pure maple syrup<br />
1 tsp vanilla extract<br />1/4 teaspoon salt<br />
3/4 tsp ground cinnamon<br />
1/2 tsp ground nutmeg<br />
pinch of cloves<br />3/4 cup coconut milk (from the can)<br />
<br />
Lightly grease a 9-inch pie plate and heat oven to 425° F.<br />
Grind oats & pecans then combine with, brown sugar and
cinnamon. Work oil mixture in until well blended, I just used my hands to blend it. Pat into the prepared pie
plate. Bake for 8 to 10 minutes, or until browned around the edges. Then remove.<br />
<br />
I cooked my sweet potatoes before hand (like a baked potato) then peeled off the skins and measured out 1 1/2 cups worth. You can also just get the sweet potato puree from the store. I ground my flaxseed in my high power blender alone, then added in the rest of the ingredients & blended until smooth. You can also use flax meal instead of grinding them yourself.<br />
<br />
Pour in the filling to the prebaked crust, then bake your pie. Bake on the lower rack at 350 degrees for 50 minutes, or until filling has set. Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-11988085313053769952012-07-14T17:09:00.000-07:002013-06-28T18:58:25.148-07:00Amaretto Cookies (GF, Vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpC6Cz2MgFxhgjpsBU_KiXZvoSMZvIDHsJ-PpUx_s-xhwV7CoN4tZ5V5vhcYFzHSiIozOLhRoWk1ZLvPMs6sMlmSIGVRt_fzmZmRqa_AR5A0rUchPeYXD88Mu-Xt5SWTgmduvnK4beONcd/s1600/IMG_2455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpC6Cz2MgFxhgjpsBU_KiXZvoSMZvIDHsJ-PpUx_s-xhwV7CoN4tZ5V5vhcYFzHSiIozOLhRoWk1ZLvPMs6sMlmSIGVRt_fzmZmRqa_AR5A0rUchPeYXD88Mu-Xt5SWTgmduvnK4beONcd/s400/IMG_2455.JPG" width="400" /></a></div>
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<i>Makes 16 cookies </i><br />
<br />
1 1/4 cups raw almonds<br />
3/4 cup tapioca starch/powder<br />
1/2 cup + 2 TBS turbinado sugar (or dry sweetener/sugar of choice) <br />
2 tsp baking powder <br />
1/4 tsp salt <br />
2 tsp almond extract<br />
*2 TBS Amaretto Liquor<br />
2 tsp water<br />
<br />
Preheat oven to 350. <br />
In a food processor or high power blender (Blentec/Vitamix) grind up the almonds. Then add in the tapioca, sugar, baking powder & salt, blend again. Now add the liquid ingredients and mix. <br />
Line a cookie sheet with parchment paper (or if you don't have any, a greased cookie sheet will do) roll the dough into balls 1-2 TBS and place on the sheet, don't flatten them, they will flatten in the oven.<br />
Bake for 20 minutes. Take out of oven & slide parchment paper off the sheet & onto a cool surface.<br />
<br />
*Adding Amaretto Liquor just gives it more of an almond kick to the cookie, the alcohol goes away in the baking process. But if you don't have any Amaretto, you can use water in it's place and it will be just fine.<br />
<br />Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-14494293033735938392012-07-13T09:20:00.001-07:002013-06-28T18:58:44.575-07:00Caramel Chia Seed Granola (GF, Vegan)<div class="separator" style="clear: both; text-align: center;">
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I'm guessing that you haven't really used puffed millet in things
before, but it's a nice addition to this granola. It is those round
light colored things in the granola. You can find it in the cereal aisle
at the health food store. The regular grocery store generally will have
puffed rice or other puffed cereal that you could easily use in it's
place. If you don't have buckwheat groats, you can use all oats. This is
a really flexible recipe.</div>
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<tr><td style="text-align: center;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDtXQZP5k0do8Tu4VxX97nF4R7JBssBPs1JPTtoOn31y-tXdT7MUTtSYMzl0oiToSX3RQJQnZhyphenhyphen0oMcPlJZ1X4tDrU1AFR4Ast8oc2zZ4xvM3x6f1JoHmt3cMYLoLqLysJluv_wrP1Ex-/s400/IMG_2430.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just out of the oven!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGkIGpA7Ow3WtLupi3A5N4_RvdvKK_9BGiJ_Nuzx3DlamTxoH5Ywgu1J2PS2CoJ1OBzvf7tdBHOdsHK_92sgFx1LcFn5Ar0RhcMgXGtx2rOCu9rtDj7tZZ8y5m5GqyvwCU82nEC59clkQ/s1600/IMG_2445.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGkIGpA7Ow3WtLupi3A5N4_RvdvKK_9BGiJ_Nuzx3DlamTxoH5Ywgu1J2PS2CoJ1OBzvf7tdBHOdsHK_92sgFx1LcFn5Ar0RhcMgXGtx2rOCu9rtDj7tZZ8y5m5GqyvwCU82nEC59clkQ/s400/IMG_2445.JPG" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It made a bit more than that, I kept eating it before I took the pic </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqnX5gaAzX83WS_rr86SCJ_kVOS3LAzhxdrTJLI1e0mH1ZvXmjrHjbo-6jj9DX3PJ-CUwoKaoY1-n_iCD2qjCHQCacIwMoCOQx30WUU0LpA3obFFfw_C-yp_-h-lQ6NtxRFV027lwXACR/s1600/IMG_2472.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqnX5gaAzX83WS_rr86SCJ_kVOS3LAzhxdrTJLI1e0mH1ZvXmjrHjbo-6jj9DX3PJ-CUwoKaoY1-n_iCD2qjCHQCacIwMoCOQx30WUU0LpA3obFFfw_C-yp_-h-lQ6NtxRFV027lwXACR/s400/IMG_2472.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made a coconut yogurt & blueberry parfait with the granola!</td></tr>
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<br />
<i>Makes about 2 1/2 cups </i><br />
<br />
2/3 cup rolled oats <br />
1/2 cup buckwheat groats <br />
2/3 cup puffed millet<br />
1/4 cup chia seeds<br />
2 tbs whole flaxseeds<br />
1/4 cup pepitas (hulled pumpkin seeds, can use other seed if you want)<br />
1/4 cup crushed nuts of choice (I used pecan... caramel pecan?? mmm hmmm) <br />
*1/4 cup coconut sugar<br />
**1/4 cup brown rice syrup<br />
1/4 tsp vanilla <br />
1 1/2 tbs coconut oil<br />
1/4 cup mini chocolate chips (enjoy life brand is dairy, nut & soy free)<br />
<br />
Preheat oven to 300 degrees.<br />
In a medium-large bowl, mix together first 7 ingredients. In a small pot over med-low, heat the coconut oil & add the coconut sugar. Once they are mixed well together add in the brown rice syrup. Bring to slow/light boil for about 3 min, remove from heat and stir in the vanilla. <br />
Mix hot carmel over the dry ingredients. Pour them on a baking sheet lined with parchment paper, spread it all out evenly & place in the oven.<br />
Bake for 30 min, stirring about every 10 min.<br />
It will still be soft when you pull it out after the 30 min, but will harden up as it cools down. After it cools down, add in the chocolate chips.<br />
<br />
*If you don't have, or don't want to use coconut sugar, unrefined brown sugar is a sub that will make it taste very similar. (and be cheaper)<br />
<br />
**The brown rice syrup really gives it that caramely taste, but it will still be really good granola if you use a different liquid sweetener. Don't let it scare you off from making this. But next time you are at the store and see brown rice syrup (will be near agave and honey) get some!Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-32213071772129015582012-07-11T10:24:00.000-07:002013-02-09T10:44:06.019-07:00Black Beauty Super Smoothie (GF, Raw, Vegan)Or as my mother so lovingly refers to it as: <b>Black Sludge</b>. Black Beauty Super Smoothie sounds lots better, don't you think?<br />
Ok, here is the thing about this smoothie, I wanted a smoothie that would include a good amount of spirulina but not taste like it too much but not including chocolate (it's a good cover, but wasn't wanted). Spirulina is really good for you, if you don't know much about it check out <a href="http://healthbenefitsofspirulina.com/" target="_blank">health benefits of spirulina</a>. A lot of the ingredients in the smoothie could be optional, if you don't have a couple of them it wouldn't throw the whole thing. If you aren't quite sure about some of these ingredients & want to learn, check out my <a href="http://www.illtakesome.blogspot.com/p/ingredients-you-may-not-much-know-about.html" target="_blank">ingredients you may not know about</a> tab.<br />
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<b><i>Makes 24 oz</i></b><br />
<br />
1 1/2 cup coconut water (could use almond milk, water kefir or water)<br />
3 tbs chia gel (see below for chia gel recipe)<br />
1/2 tbs hemp seeds <br />
1 cup blueberries<br />
5 whole strawberries (I just throw the whole thing in, with the greens, gonna mix anyway)<br />
1 tbs maca<br />
1 tbs spirulina<br />
1 tsp wheatgrass powder<br />
10 drops stevia (can sub 2-3 tsp other sweetener)<br />
1/2 large banana or 1 sm/med banana<br />
6 ice cubes<br />
1/2 scoop vanilla protein powder (optional)<br />
<br />
<br />
Throw everything in a blender, except for the ice, and blend. Then add in the ice. It just makes things be blended better that way.<br />
<br />
<b>Chia Gel</b> - <i>making the chia into a gel like this makes it so your smoothie doesn't end up turning into a jelly instead. It also makes it a lot easier on your stomach, which most people appreciate. You can throw it into any drink including water, it helps take the hunger edge off, helps you stay hydrated (chia seeds can hold 10x's their weight in liquid) and are a great source of fiber. I make two cups worth & leave it in the fridge to add to whatever I feel like.</i><br />
1 3/4 tbs chia<br />
1 cup water<br />
mix seeds in water & let sit for 5 minAmberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-56522913193049017552012-07-11T09:26:00.000-07:002013-01-24T13:46:27.161-07:00Bombay Salad (GF, Vegan)<div class="separator" style="clear: both; text-align: center;">
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<br />
<b>aka Quinoa, Chickpea, Watercress, Mango & Avocado Salad w/Curry Lime Vinaigrette. </b>Now you see why I called it Bombay Salad. haha.<br />
<i>Makes 4-6 servings </i><br />
<br />
1/2 c quinoa<br />
1 c water<br />
1 c watercress, chopped<br />
1 c spinach, chopped <br />
1 can (no salt added) garbanzo beans/chickpeas, rinsed<br />
1 mango, diced<br />
1 red bell pepper, diced <br />
1 avocado, cubed<br />
2 green onions, thinly sliced<br />
2 tbs pepitas <br />
2 tsp crushed red pepper flakes<br />
<br />
<br />
<b>Lime Curry Vinaigrette</b><br />
<br />
2 1/2 tbs fresh lime juice<br />
1 1/2 tsp curry powder<br />
1/4 tsp ginger powder<br />
2 tsp honey/agave/maple syrup or other preferred sweetener<br />
4 tbs extra virgin olive oil<br />
Salt and pepper to taste<br />
<br />
<br />
Bring the water to a boil, add quinoa, turn to low & add a lid. Cook for about 15 min, until all the water is gone (like rice). Allow to cool for 5 min with the lid on, then fluff.<br />
<br />
Chop up all the salad ingredients and mix in a bowl.<br />
<br />
For the dressing, I've found it's easiest if you put it in a little container that has a lid, put all the ingredients in and SHAKE. Then pour it over the salad & mix it all around.Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-84649633585664359502012-07-10T12:15:00.003-07:002012-07-10T12:29:59.131-07:00Cheezy Kale Chips (Alkaline, GF, Raw, Vegan)<div style="text-align: right;">
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While in NYC, we kept seeing kale chips like this at all sorts of different places. MAN those things are PRICEY! I couldn't bring myself to buy any of them, because it was 2oz ranging in price from $7.99 to $9.99. Crazy!!! Of course, it made me come home and make my own. Nut free & actually alkaline is a rare thing and these are gooooood too!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FRMJPFs5iHwMH7ozl9hRM0LnXONXW4AkmXjvGMHS4uGpaRmmyw5og0YJAf0uktX-3eRnT0UZmQJAXl5uFqnkrijPzalirqNsFaK1vwlMyu18Ub8gIYNOgRwhmdBR92T8WhmX8M9t6Be2/s1600/IMG_2338.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FRMJPFs5iHwMH7ozl9hRM0LnXONXW4AkmXjvGMHS4uGpaRmmyw5og0YJAf0uktX-3eRnT0UZmQJAXl5uFqnkrijPzalirqNsFaK1vwlMyu18Ub8gIYNOgRwhmdBR92T8WhmX8M9t6Be2/s400/IMG_2338.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">half of the sauce before being added to the kale</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Kale with cheezy sauce over it, predehydration</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mHGcjy656GkfH8_sQ2z5uqhNY6vNcwJ0O0bLTcXMzCQOPCy23frOn_sQLUfsNAZuYy0tfggno9OEwRhRW8j5wo6BeM4U3ln10pk5lWS4HgmgHREeC5KW42RmmMFvoD_WX_04On0NfQ8P/s1600/IMG_2377.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mHGcjy656GkfH8_sQ2z5uqhNY6vNcwJ0O0bLTcXMzCQOPCy23frOn_sQLUfsNAZuYy0tfggno9OEwRhRW8j5wo6BeM4U3ln10pk5lWS4HgmgHREeC5KW42RmmMFvoD_WX_04On0NfQ8P/s400/IMG_2377.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">just finished, pulled out the dehydrator tray</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50Ezqzts7eesn_B2OUvxA-sD0Z28ODJKlkXCelzaBa-VLpUOvaXVdlbHyZCdNGA2mix_IWY4n0g9bphbFohmUf5RwJBAG36C46PCxCeW-7U6QRJ2O6qG3y05Sdxi60C7JiPRhl2HnDt4E/s1600/IMG_2393.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50Ezqzts7eesn_B2OUvxA-sD0Z28ODJKlkXCelzaBa-VLpUOvaXVdlbHyZCdNGA2mix_IWY4n0g9bphbFohmUf5RwJBAG36C46PCxCeW-7U6QRJ2O6qG3y05Sdxi60C7JiPRhl2HnDt4E/s400/IMG_2393.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a plate of yummy kale chips</td></tr>
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<b>Cheezy Kale Chips</b><br />
<br />
2 bunches Kale<br />
1/8 tsp paprika (optional)<br />
1/2 tsp onion powder<br />
1/2 tsp garlic powder<br />
3 TBS tahini <br />
1/2 tsp real salt<br />
4 TBS Bragg liquid aminos<br />
1 C pepitas <br />
1 red bell pepper<br />
1 lemon, juiced<br />
1/3 C sundried tomatoes (I use the kind that are in olive oil, but let the oil drip off before adding them)<br />
3 TBS water<br />
1/2 large carrot<br />
2 green onions<br />
1/2 C fresh spinach (optional)<br />
3 TBS nutritional yeast (optional)<br />
<br />
+*I usually split the batch into 2, I use one batch of kale & save
half of the sauce then use it again later when I'm ready for another
batch. Split in half it will make 4 trays worth of chips.*+<br />
<br />
<br />
Rip the Kale into about 3 inch pieces, removing the spine. Place in a
large bowl.<br />
<br />
In a blender or food processor put the rest of the
ingredients together & blend until creamy. <br />
<br />
Pour over kale pieces
and work in with your hands, making sure that each piece has the cheeze
covering it. Allow to sit for at least 20 minutes to "soak in". After,
just lay out on dehydrator trays and dehydrate for 8-10 hours at 115
degrees.Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-68411213365872617652012-07-10T11:20:00.001-07:002012-07-14T17:23:40.552-07:00Quinoa Onion Cheese Scone (GF, Vegan)It looks like I fell off the face of the planet, I promise I didn't! I know, 6 months between postings, no good! I just got back from a vacation in New York City, first time there, and it inspired me to do some stuff. Not that I haven't been cooking lately, cuz I'm in the kitchen like a mad woman (my boyfriend can attest to this), it's just that I don't usually write things down or take pictures of what I make. <br />
<br />
So one of the days while in NYC, I went to Baby Cakes Bakery, a vegan (soy-free, nut-free, mostly: gf & refined sugar free) bakery. I didn't know what to choose from, there were so many great choices. My boyfriend ended up getting a 'veggie cheese biscuit' that was GF & really good, kind of a cross between a biscuit and a scone. Of course I had to try my hand at something similar. I wasn't going for the exact same thing, because I had some quinoa that I wanted to use in it as well. Without further adieu...<br />
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<span style="font-size: large;"><b>Quinoa Onion Cheese Biscone</b></span><br />
<i>Makes 6 large scone/biscuits </i><br />
<br />
1 1/4 cup gluten free flour (I used Bob's Red Mill)<br />
3/4 cup quinoa precooked<br />
2 tsp baking powder<br />
1/2 tsp baking soda<br />
1 tsp salt<br />
1/2 tsp red pepper flakes, optional<br />
2 tbs nutritional yeast flakes<br />
2 tsp favorite herb mix (I used Bragg Sprinkle)<br />
2 tsp coconut sugar (or sweetener of choice)<br />
1 cup daiya pepper jack shreds (if you aren't vegan, can sub sharp cheddar or regular pepper jack)<br />
1 1/2 tsp onion powder<br />
1 tsp garlic powder <br />
1/4 of an avocado<br />
3/4 cup almond milk<br />
2 tsp lemon juice<br />
1/2 cup chopped grilled onions (grilled makes it not as strong of an onion taste) <br />
<br />
Preheat the oven to 400 F<br />
<br />
Mix flour, baking powder, baking soda,salt, pepper flakes, yeast
flakes, herbs, sweetener, garlic powder and onion powder together. <br />
<br />
Take a fork & blend the avocado in with the rest of the mix, it will start to form a bit of a crumb. Then mix in the quinoa, cheese and grilled onion.<br />
<br />
Add the lemon juice to the milk and mix, then add it to the dry mixture.<br />
<br />
Using a spoon bring the mixture together quickly. Try not to knead it.<br />
<br />
If you want it to be more scone like, lightly grease a cookie sheet & form dough into a 5 inch round circle, but don't flatten your scone dough. Slice into 6 slices like you are slicing a pie.<br />
If you want them to be more biscuit like, separate into 6 balls of dough & place on lightly greased cookie sheet, flatten slightly. I sliced mine in half just so have smaller portions if I wanted them.<br />
<br />
Bake for 25 minutes, then remove from the oven & let it sit for about 5-10 min.Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0tag:blogger.com,1999:blog-6891134405697575651.post-67855800347513188742012-01-29T00:05:00.000-07:002013-06-28T18:59:23.708-07:00Southwest Quinoa Salad with Tahini Lemon Dressing (Alkaline, GF, Vegan)Throwing together stuff that I happen to have at my house, in order to bring a dish to a party is something I do often. Tonight this was the case. I know not all of these ingredients are things that everyone just has sitting in their fridge, however, it could be worth picking up some of them to make this. Based on the response at the party, it turned out pretty good, and by request, I'm remembering what all I put into this and posting it. ENJOY!!<br />
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<tr><td class="tr-caption" style="text-align: center;">all the chopped veggies</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">finished product</td></tr>
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<i>Makes 10 servings</i><br />
<br />
*OPTION: 1 can black beans, rinsed (I didn't add them, but they would fit in wonderfully) <br />
1/2 english cucumber, chopped<br />
2 roma tomatoes, chopped<br />
1/2 yellow onion, thinly chopped<br />
1 red bell pepper, chopped<br />
1 medium-large carrot, diced<br />
1/4 c cilantro, chopped<br />
3/4 c fresh spinach, chopped<br />
1 cup quinoa, cooked in 2 cups water<br />
<br />
<span style="font-size: small;"><b>Dressing/Sauce</b></span><br />
3 TBS tahini<br />
1/4 c water<br />
3 TBS lemon juice<br />
2 tsp Bragg liquid aminos<br />
1/2 tsp real (or sea) salt<br />
1/2 tsp garlic powder<br />
1/2 tsp coriander<br />
1/2 tsp cumin<br />
1/2 tsp apple cider vinegar<br />
1/8 tsp cayenne pepper<br />
<br />
<br />
Bring 2 cups water to boil and add quinoa. Turn heat to low and cover, cook for about 20 min, or until all the water has evaporated and all quinoa seeds have popped open. Allow to cool for at least 5 min.<br />
While quinoa is cooking, chop up all the vegetables to your desired size (I've found that smaller works better and is easier to eat) and put them in medium sized cooking bowl.<br />
In a small bowl, combine ingredients for the dressing/sauce, then set aside.<br />
Once quinoa has sat and cooled for a few minutes, combine it with the chopped vegetables. Top with dressing/sauce and mix to coat well. <br />
Can serve immediately, or refrigerate to have it chilled.Amberhttp://www.blogger.com/profile/10540283089549470713noreply@blogger.com0