Sunday, September 27, 2009
Thursday, September 24, 2009
Monday, September 21, 2009
Saturday, September 19, 2009
1 cup of chopped celery
1 ts. of ground dried garlic
Friday, September 18, 2009
Tuesday, September 15, 2009
Maybe if I toast them up and make some chips that will taste crunchy and yummy on a fresh spinach salad... that is just what I did. How I made the chips:
Thinly slice up 1 pound of fresh radishes and toss/brush with 1/4 cup or so of olive oil.
Toss cracked pepper, sea salt and paprika and a dash of cayenne on top of the slices.
Spread out the lightly oiled and seasoned slices on a baking sheet and place in the oven.
Either broil and watch careful for 15 minutes, or bake in a 400 degree heat for about 30 minutes.
Then let cool and make sure they are cooked enough to your desired texture.
I ate quite a few of them by themselves just to enjoy the flavor, but then added some to a fresh spinach salad to enjoy even more. So, I should probably share the recipe to this simple salad as well huh. It was so delicious on a busy day when I had a lot going on, but it was simple enough that I didn't have to do much to enjoy.
Lay a bed of fresh, washed and chopped spinach on a plate
Cut thin pieces of fresh apple and lay over the salad
Add some freshly baked radish chips
And then drizzle some homemade dressing on top...
1/4 cup of grapeseed oil
1/4 cup of apple cider vinegar
1/4 cup of honey
either 2 TB of fresh mustard, or 1 TB of dried ground mustard seed
1 TB of minced onion
sea salt and cracked pepper to taste
Then whip it up in a food processor (double for a larger batch to feed more then 2 large salads)
Drizzle over the salad and enjoy a fresh salad without the thought of needing any cheese or bread. It will fill you up and has so much tang and flavor.
Monday, September 14, 2009
So many good ingredients to nourish your body and brain. So why not eat a cookie for breakfast, right!? Well, thanks to good nourishing ingredients we can.
Breakfast Cookie Recipe:
1/3 cup of coconut flour
1/3 cup of white rice flour
1/2 cup of grapeseed oil (or coconut oil would work as well)
1/2 cup of agave nectar
3 TB of ground flaxseed
2/3 cup of pure water
1 TB of pure vanilla
3/4 cup of crushed pistachios nuts
3/4 cup of raw carob pieces (chips)
1/3 cup of dried goji berries
1/3 cup of dried hunza golden raisins
Mix all the above ingredients in a bowl and spoon out teaspoon-sized cookies on your baking sheet. Bake for 12-15 minutes on 350 degrees (basically until they are golden brown), and then let them cool before moving. They are yummy warm because the carob melts a bit, but they also last in the pantry or fridge for over a week. They are a great pick-me-up in the morning.
Enjoy and stay energized!
Thursday, September 10, 2009
There is purple-dragon tongue for you. They are thick and juicy with flavor. Another name I have seem a similar bean was the Romano bean, so I guess if you are looking to find a larger bean to make this recipe, any one of those would work. These beans are so easy to prepare. You don't have to do any cutting or really any snapping either. There was just the little stem on each of them that I twisted off and it was very simple and fast.
I love beautiful food. How could you possibly want to eat something from a cardboard box and pounds of packaging if you can eat these fresh, snappy beans? Seriously, we must be crazy for abandoning the freshest of food in modernization. When you skip out on the plants for food, you miss out on a lot more than just vitamins and minerals... you loose the benefit of eating what our bodies were intended to digest and gain energy from. There is healing to be done to our cells and our organs. Chemicals, pesticides, preservatives, GMO's and all the other fake stuff added to food doesn't build cells, it only breaks down the ability to build good cells. So, this is simplifying the reason I not only eat gluten-free and dairy-free for my health, but also make the choices to stay away from as many toxins as possible. Doing that really does make a difference in how our body functions. That truth is what leads me to never stop buying beautiful vegetables, and finding new ways to eat food from the earth because that is what my body thrives on. That is why I am obsessed with beautiful food. I hope you can understand. And I hope you can find new ways to join me on eating a mostly plant based diet.
Sunday, September 6, 2009
Wednesday, September 2, 2009
Cherry Chocolate Ice Cream Recipe:
1 full fat can of coconut milk
3 frozen chopped bananas
1 cup of frozen pre-pitted dark sweet cherries
1 TB of pure vanilla
1 TB of agave nectar
Put all of the above ingredients in a blender or food processor and blend till thick and creamy.
Then add 1 cup or so of dark chocolate chips (allergen-free friendly) or dark chocolate bar shavings and some more diced frozen cherries, about 1/2 cup to 1 cup depending on what you desire.
Mix it all up and then pour into your ice cream maker to process for 20 minutes or so.
If you don't have a ice cream maker and you want to make this treat that is fine. Put it in a glass or steel bowl and put in the freezer for an hour or so and then when you pull it out you will have a more solid bowl of ice cream that you can spoon out with a traditional ice cream scooper. Add some fresh chocolate shavings on top and enjoy!
Here is a picture of my ice cream maker doing it's job. I did lick the spoon and the had to taste try a few times before serving of course. If you love cherries, and if you love chocolate, you are going to LOVE this treat.
I hope you find ways to savor the last bits of summer and enjoy what the coming fall months will bring... apples, pumpkins and more... OH my! I can't wait!
Have a beautiful day! Much love to you!