Wednesday, January 30, 2013

THREE BEAN CHILI - FAMILY STYLE


THREE BEAN CHILI - FAMILY STYLE

Having people over for Super Bowl Sunday? How about serving up this super bowl of chili to impress the crowd =)

 Ingredients

2tablespoons organic olive oil
1 large white onion, Chopped

2 green bell peppers
8 cloves garlic, minced
1 tablespoon cumin seed toasted and ground 
2 tablespoons ancho chile powder
1 teaspoon cayenne pepper, more or less to taste
2 tablespoons paprika
1½ cups tomato paste 
3 cups cooked pinto beans or two 15 ounce cans, rinsed and drained
2 cups black beans or one 15 ounce can, rinsed and drained
2 cups Kidney beans or one 15 ounce can, rinsed and drained
12 tomatoes (diced) or two 28 ounce cans diced tomatoes
Sea salt and black pepper to taste

Additions 

A couple of handfuls of brown rice can be added for some extra heartiness but keep in mind that it also adds to the cooking time. Brown rice takes 50 - 60 minutes to cook through, so be patient.



Instructions

Sauté the onion and bell pepper in a large pot over medium heat for 8 minutes together with olive oil. Add the garlic, ground cumin, ancho chile powder, and cayenne pepper. Cook 1 minute.


Note

Salt each layer of ingredients to get a wonderful depth in flavor. i.e. salt the onions and bell peppers as you saute them and salt the chopped tomatoes once they go in as well.

Add the tomato paste, pinto beans, black beans, kidney beans, diced tomatoes, sea salt and black pepper to taste, and 4 cups vegetable broth/water. Cook 20 to 25 minutes.


Always use organic ingredients and read labels to be sure that the contents are preservative, additive, chemical, and GMO free.

Some great brands to look for:

Organic caned beans, BPA free can lining, GMO project verified, NO additives, preservatives, or chemicals




Organic caned tomatoes,  NO additives, preservatives, or chemicals
  
 

Tuesday, January 29, 2013

LOADED AVOCADO & SPICY LEMON DERSSING


LOADED AVOCADO & SPICY LEMON DRESSING


This makes a great little snack, but is also substantial enough to be lunch. 

Ingredients

SPICY LEMON DRESSING 

Juice of 1 lemon
1 tablespoon olive oil
1 garlic clove minced
1/8 teaspoon paprika
1/8 teaspoon adobo seasoning (adobo seasoning can be made: onion powder, garlic powder, black pepper, Mexican oregano, cumin, cayenne pepper)
dash of garlic powder
dash of cayenne
1/8 teaspoon salt to taste 


Instructions 
 
Mix all ingredients with a fork in a bowl.



Simply cut an avocado in half and pour a tablespoon of dressing in the cavity of the seed of each half. Drizzle lemon dressing on the entire avocado and around the plate, TOP with cilantro or scallions, cheese, chilie flakes, paprika, and black pepper. I used all organic spices, Himalayan sea salt, and Almond cheddar cheese. ENJOY!

Monday, January 28, 2013

CARROT APPLE LEMON & GINGER JUICE




CARROT APPLE LEMON & GINGER JUICE

7 Carrots
2 Apples
1 Lemon
1 Thumb-size Piece of Ginger Root

This is a highly energizing / circulation-boosting beverage that gets all the juices flowing. This combination increases physical energy, lessens joint stiffness and arthritic pain, enhances the skin / glow, and boosts the mood.

Don't have a juicer yet?
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Sunday, January 27, 2013

RAW ZUCCHINI CASHEW SALAD ROLLS




RAW ZUCCHINI CASHEW SALAD ROLLS



Ingredients 

Salad Filling 

3 medium organic zucchini, shaved thinly lengthways
½ organic carrots (julienne or grated)½ organic red bell pepper (julienne or finely sliced)1 organic cucumber (julienne or finely sliced)¼ cup organic cilantro leaves¼ cup organic mint leaves, roughly chopped



Cashew Sour Cream

1 cup raw organic cashews, soaked a few hours or overnight 
¼ teaspoon sea salt½ tablespoon organic lemon juice (or cider vinegar)¼-½ cup filtered water

Guacamole
 
1 ripe organic avocado
2 tablespoons organic white onion, finely diced
1 clove garlic minced ½tsp lemon juice, to tasteHimalayan sea salt, to taste

Instructions
 
Salad filling

In a large bowl, gently toss the salad to combine.

 
Cashew Sour Cream 

Drain the cashews, place nuts in a food processor add remaining ingredients then puree until smooth. Refrigerate until needed.



 

To Assemble…To make one roll… on a clean bench or chopping board lay approx. 8 zucchini strips lengthways and close together, spread a spoon of each sour cream, guacamole and top with a small handful of salad and roll up tightly. Repeat with remaining ingredients. Cut in half and eat right away!

GARDEN & HERB CHEESE DIP




GARDEN & HERB "CHEESE" DIP
 
OMG. My whole family was reveling in its cheesy goodness. If you want to impress non vegans with vegan food make this spread.
 
This recipe does require some advanced planning, as the nuts need to be soaked for a few hours or overnight. In short - soaking raw nuts makes the enzymes in them more active, thus making them more digestible.

Ingredients

1 1/2 cups soaked cashews
2 tsp light rice miso
3/4 tsp sea salt
2 1/2 tsp lemon juice
3 tbsp water
2 Tbsp. of each: chopped red pepper, parsley, green onion, and carrots


Instructions

Process cashews until smooth paste forms, add in all other ingredients (except for red pepper, parsley
and green onion). Process until smooth. Scoop into a bowl and cover with a towel or plastic wrap. Let sit in a warm place for 12-24 hours so the miso can ferment the cheese. 



Then mix in veggies/herbs. Serve with flax crackers or cut up vegetables.

Okay... So what did you think?

Thursday, January 24, 2013

SWEET CILANTRO LEMON JUICE



SWEET CILANTRO LEMON JUICE

I haven't been sick in over two years now,  I'm definitely convinced that my strengthened immunity is due to all the fresh juices I've been drinking!

This week I've been playing around with lots of carrot-based juices. If you are new to juicing, I definitely recommend starting with a carrot-based juice because it will be incredibly sweet, even without the addition of fruit! Some of my favorite combinations include: 

  • 5 carrots, 3 kale leaves, and 1/2-inch piece of fresh ginger
  • 3 carrots, 2 beets, 1 apple, and 1/2-inch piece of fresh ginger, 1/2 lemon
  • 3 carrots, 3 celery stalks, 3 chard leaves, and small handful of mint
  • 3 carrots, 1/2 cucumber, and small handful of mint
And, of course...

Carrot Cilantro Juice

Ingredients
  • 5 medium carrots
  • small handful cilantro
  • 1/2 green bell pepper
  • 1 lemon, peeled

 
 
This juice is a sweet and zesty mix between the carrots, bell pepper, and cilantro.  I also love adding a lemon for a nice tartness and even more alkalizing power.  For an additional immune boost (and to ward off vampires), try sneaking in a garlic clove or two!

I looove cilantro so I actually added quite a big handful to my juice. If cilantro's not your thing, you can either leave it out or substitute with a different fresh herb like parsley. Drink up!
 



Wednesday, January 23, 2013

HOMEMADE SALSA ~ RAW




 HOMEMADE SALSA ~ RAW

This is an uncooked salsa that is just as good if not better than the roasted version!

No shortcuts here, we're using the freshest organic ingredient. MMMMM... 
Let's get started.


Ingredients

2Tbsp. Lime juice (1 lime)
1/4 Cup Minced Cilantro 
5 Organic Tomatoes 
2 Jalapeno peppers
3 Cloves Garlic 
1/4 Tsp. Cumin
1 Tbsp. Himalayan Sea Salt 
1/2 White Onion 


Instructions 


Chop your tomatoes, onion, jalepeno, and garlic into big chunks, just enogh to give your blender or food processor a helping hand. 




 

 Place chopped ingredients into you blender or food processor.


Add salt. 


Add lime juice, and pusle until you reach a thick (not chunky) consistancy.


Be careful not to puree the cilantro. Add cilantro last, and pulse again. Just enough to break down some of the cilantro leaves but NOT puree.


Opps, almost forgot about the cumin. We'll just add it now and pulse again to combine. No problem.
Serve in a beautiful bowl and pair it with organic blue corn chips


I hope you enjoy. =) 

 

BURRITO SALAD



 BURRITO SALAD

You gotta keep the salads interesting, otherwise it's just lettuce and tomato

I adore Mexican food! And since going Raw vegan I've been challenged to to come up with new, fun, and exciting recipes to keep my taste-buds wanting more...

This is a salad version of a meatless / tortillaless burrito with fresh homemade salsa (salsa recipe here) =) 

Ingredients

1/2 Head Romaine lettuce
1/2 Head Butter Lettuce  
1/2 Red Onion1/2 Cup Black Olives
1 Can Organic Black Beans
1 Lemon (juiced by hand)
1 Cup Salsa

Instructions

 Wash and cut the lettuce into bite size pieces.

Chop all remaining ingredients and plate your salad. Place lettuce in two large bowls and nicely spoon on the individual ingredients in a vertical manor starting with the the avocado on one side and ending with salsa.


 Hit it with a giant squeeze of lemon juice and Enjoy. =)

Suggestions and comments are allways welcomed.