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Love My Green Smoothies for Breakfast. Vegan MoFo 2009

After my run with the dogs, I really enjoy making a smoothie for breakfast. It just hits the spot. I need some hydration, plus its brimming with vitamins, minerals, fiber, complex carbohydrates, and protein. What more could a girl want?

Here is my latest creation, but with so many smoothie recipes out there I am sure someone has made a version like it some where. I use organic fruit and vegetables that I purchase through my local organic produce buying group that was organized by this lovely individual Joanna from Promoting the Raw Food Diet While Debunking the Myths. I wash everything ahead of time and store all my greens in green storage bags which extends the storage life. If you are interested in finding out more about setting up your own organic buying group or just curious you can read about it here.

Kori's Green Smoothie II

Kori's Green Smoothie II

Kori’s Green Smoothie II

2 really ripe bananas broken into 1″ pieces

1 large stalk of celery chopped into 1″ pieces

1 very large curly kale stalk, destemed

1 lemon – juiced

1 lime – juiced

1 1″ piece of ginger (peeled if not organic)

6 Valencia oranges (peeled)

8 chunks of frozen pineapple (1 – 1/2″ slices of pineapple)

1 cup frozen blueberries

1/4 tsp of green stevia (or sweetner of your choice)

dash of cayenne pepper (if you like)

Add the first 7 ingredients to a high speed blender container and blend on high until smooth (10 -20 sec). Next add the pineapple and blend again until smooth. And finally add the blueberries, stevia and caynenne pepper and blend until smooth. Now Enjoy! Makes 4 servings (8cups) or two very large servings. Store what you don’t drink in the fridge in a air tight container (for example a glass jar) and enjoy later. Will keep for 2days. But optimum nutrition is best if consumed immediately or with in 24 hours.

Kori's Green Smoothie II

Kori's Green Smoothie II

If you are really short on time in the morning you can always make this the night before and store it in the fridge. Your breakfast is taken care of.

Enjoy cooking and the food you create!

Have some fun with your animals friends!

SOUP – it makes you feel good. Vegan MoFo 2009

With the change in the weather and everyone spending more time inside, it is inevitable that someone in the family brings home some kind of bug. Be it the flu or the common cold. Did you know there are over 200 different types of viruses that cause the common cold. With that in mind – just think of your family members when they leave the house, how many things do they touch before they come home? We try as parents to stress the importance of hand washing and using antiseptic wipes/gels when you can’t. Don’t touch your face, eyes or mouth, try not to touch the door handles, bathroom doors etc. But as careful as we are, someone picks something up.

So, when I hear the “I don’t feel so well” or “I have a really sore throat” I shelve my dinner ideas for another day and make a hearty soup with bread. Nothing feels as good to me than a nice hot bowl of soup. It soothes my head and my makes my stomach happy too.

One soup I like and make frequently (even when we are perfectly healthy) is vegetable barley soup. To me it is the vegan version of chicken noodle soup. Soothes you when you’re not feeling well, like a warm blanket or a big hug. Simply put – comfort food.

Barley Soup

From Meatless Cooking by Jean Paré. Part of the Company’s Coming series.

Makes 8 cups. ~6 servings.

6 cups water

2 tbsp instant vegetable stock mix

1/3 cup pearl or pot barley

1-14oz canned diced tomatoes with juice

11/2 cup chopped onion

2/3 cup chopped celery

1 cup grated carrot

1 cup grated potato

1/2 cup grated turnip

1 tbsp tamari sauce

1 tsp salt

1/4 tsp pepper

1/2 tsp agave

Chopped parsley or chives, for garnish if you like.

Combine first 13 ingredients in a large stock pot or Dutch oven. Stir. Heat to boiling. Cover and boil slowly for about 1 hour, stirring occasionally. Garnish if you like and serve.

Vegan Barley Soup

Barley Soup

This goes great with a nice crusty bread or biscuits, like these from Happy Vegan Face gluten-free buttermilk biscuits, recipe here. And you will notice she also has a wonderful gravy recipe that you could make and have biscuits and gravy plus this soup. Talk about comfort food. Wow!

Vegan Gluten-Free Buttermilk Biscuits

Vegan Gluten-free Buttermilk Biscuits

I felt supercharged yesterday, so I tried the “gluten-be-gone” homestyle chocolate chip cookie recipe from this post by Dreena Burton’s a contributor to True/Slant. She is also author of three of my favorite vegan cookbooks, The Everyday Vegan, Vive le Vegan!: Simple, Delectable Recipes for the Everyday Vegan Family, and Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating. And she her blog is eat drink & be vegan.

"Gluten-Be-Gone" Homestyle Chocolate Chip Cookies

So I made these cookies. The recipe called for amaranth flour. I only had amaranth grain and my trusty coffee grinder. The little grinder did its best, but it wasn’t as fine as I would have liked. But I made the cookies anyway. They taste great! Very much like a chocolate chip cookie, but look a little funny. Not as mouth watering as Dreena’s cookies, but like I said very chocolate chip cookie like – Yummy! Next time I will use amaranth flour!

More picts:

Vegan Barley Soup and Biscuits Vegan Gluten-free Buttermilk Biscuits

Enjoy cooking and the food you create!

Have fun with your animal friends!

Happy Thanks Giving/Columbus Day. Vegan MoFo 2009

I always think of family and friends in Canada celebrating Thanks Giving on this day. I miss not having TG this time of year. November takes for ever to get here and then it is so close to the holiday season. Oh well, it will be here before I know it.

In honor of Thanks Giving and Columbus Day I made a pumpkin pie. The weather has changed, the leaves are falling (snowing in some parts all ready) and it just seemed the right thing to do. I received this new cookbook by Sharon and Milan Valencik Sweet Utopia: Simply Stunning Vegan Desserts. Just released, this book is well illustrated with beautiful pictures of all the recipes that make you drool!

This book contains recipes for cakes, cookies, pies, mousses, puddings, crèmes, treats and if you love cheesecake there are 10 recipes, from fresh strawberry cheesecake pie to green tea swirl and mini cheesecakes. At the beginning of each section she has helpful tips to make your baking a success. The directions are well laid out and easy to follow. Some recipes are complex and some are simple one bowl creations – something for what ever mood you are in. A beautiful book full of wonderful recipes for special occasions and anytime you want to feel special. Unique recipes and good old standards with a twist.

I made the Pumpkin-Nut Pie and it was delicious. Very straight forward to make with a light and tasty graham cracker crust and a walnut cinnamon topping.  Unlike traditional pumpkin pies loaded with eggs and oil, this is creamy and full of pumpkin spice. Next weekend I plan on making a dessert for a friend’s birthday and will try one of the cheesecakes and/or the cocoa-berry cake with berry cream frosting – depending on how much time I have of course. 🙂

Vegan Pumpkin-Nut Pie

Pumpkin-Nut Pie from Sweet Utopia by Sharon Valencik

To all my Canadian friends have a wonderful Thanks Giving!

To all my American friends that actually get this day off, have a fun and enjoy yourself!

Enjoy cooking and the food you create!

Have fun with your animal friends!

We all have a story and this is mine. Vegan MoFo 2009

For me transitioning from vegetarian to vegan was not that difficult to do. I had already stopped drinking milk, and rarely ate cheese. Although I was still eating baked goods that contained eggs, milk and refined sugar. Then my TG read this book Skinny Bitch. He started reading parts of the book out loud. It really resonated with me. I borrowed the book and read it in one sitting. It hit home, it made sense to me. Having lost most of my immediate family and many relatives and friends to cancer – breast, prostate, thyroid, ovarian, kidney, pancreatic and leukemia (the short list),  I have made exercising and eating healthy a top priority.

My genetic make up is not stellar and I felt the need to hedge the odds in my favor. (Longevity genes I do not possess.) Having watched loved ones die from cancer, I wanted to do everything I could to reduce the odds. So, upon reading this book, I went out and purchased the second book. Skinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!) both books by Rory Freedman and Kim Barnouin. After reading these two books I changed my view of eating and have not looked back since.

As a consequence of the change in my diet, the family also changed the way they ate. I couldn’t control everything they put in their mouths, but a good percentage as I feel it is important for me to provide healthy meals for my two TD’s and TG. I was an okay cook, but I had to learn the basics. What to substitute and when.  I did a lot of reading and research finding a wealth of information from many wonderful bloggers out there. I learned all about putting together quick meals, how to make a “cheese sauce” that isn’t made of cheese or cheese substitute that tasted great and was better for me and my family. I also found great recipes for delicious cookies, muffins, pastries, breads, quick breads, frosting, well you get the picture. Basically everything I ate before, but better. 🙂

I really have fun in the kitchen – getting the TD’s involved in cooking and baking as a family. They really like the vegan food we have. Although they still eat dairy and products with eggs, I feel better knowing that 90% of the time they are eating vegan. I get a kick out of making desserts and taking them to potlucks and have people amazed that it has no eggs or dairy. How could I do this?!! And I always reply that it is really a lot easier than you think.

Eating out is still an issue for me. Sometimes, I think my TG gets annoyed with me and the way I eat. I always hear, “Just pick something and please don’t let it be the salad.” He hates that, but there really isn’t anything else on the menu to eat. Let’s face it, where I live there are very few places that a vegan can eat at – have more than salad or bean burrito with out cheese.  We have a few Thai restaurant that do have vegetarian and vegan choices. There are no pizza establishments that offer vegan pizza or the option of vegan cheese. There is only one coffee shop that offers vegan baked goods and that is 45 miles away.  So, I would rather eat at home. I can prepare food that tastes much better than anything I can find at the local restaurants.  I truly enjoy cooking and baking, making wonderful meals and treats for family and friends.

Here are a few pictures of some of the lovely desserts I have made over this past year. It’s easy to change peoples minds when the food looks and tastes SOOOOO GOOD!

Vegan Gluten-Free Chocolate Chunk Cookies Vegan Chocolate Birthday CakeBaked Vegan Glazed Chocolate, Chocolate Chip Doughnuts

Vegan Chocolate Cupcakes

Rhubarb Strawberry Pie

Vegan Buckwhet Waffles with raw Berry Syrup.

Enjoy cooking and the food you create!

Have fun with your animal friends!

Vegan Borscht and Biscuits. Vegan MoFo 2009.

I was presented with a wonderful dinner by my oldest TD. She had decided she wanted to make borscht. She then set out and perused the menage of vegan cookbooks I have. I will touch on this later in the post, but keep it in the back of your mind. She found two really good recipes and then narrowed it down to one. Then she thought she needed something to go with the soup. Bread is usually something she enjoys, but she wasn’t feeling that brave to try and make bread on her own. She’s watched me a make bread, but as of yet she has not tried it herself. So, instead she decided to make biscuits. She looked through more vegan cookbooks and settled on another recipe.

Vegan Borscht and Biscuits.

The Borscht recipe she liked was from Giant Book Of Tofu Cooking: 350 Delicious & Healthful Recipes by K. Lee Evans and Chris Rawkin. The soup was wonderful with beets, carrots, potatoes, red onions and tofu (you don’t need to add the tofu, but the TD’s and TG all like it so we left it in). Flavored with dill and caraway seeds, then topped with green onions and vegan sour cream. She decided to leave it like a vegetable soup and not puree it. The soup is simple to make, the hardest part is peeling and cubing the vegetables. Then everything is put in the pot covered with water and simmered until the veggies are tender. I think that sweet potato and butternut squash would really be tasty in this as well. All-in-all a wonderful soup made by a very special girl.

The biscuits were drop biscuits from The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets by Colleen Patrick-Goudreau. My TD made these and found them to be very easy to make. The recipe uses canola or melted vegan butter substitute. The biscuits were light and tender. Her first time making biscuits and they were a huge success! TG loved them and requested that she get up Sunday mornings and make them for breakfast. I don’t see that happening, after all she is a teenager and she loves to sleep in.

Now back to the cookbooks. There is no better time than now to learn about vegan cooking and vegan food. There are so many wonderful blogs to read that are teeming with advice, recipes, product reviews, how-to’s and much, much more. Also, there are so many vegan cookbooks about any topic you can imagine from vegan cooking to baking, entertaining, vegan living and so on. You can find vegan cookbooks for all kinds of international cooking (Indian, Chinese, Thia, Mexican, Latino, Italian etc.) and if you have allergies, books for gluten-free vegan cooking/baking, no sugar or alternative sweeteners. There is a least one if not two new vegan cookbooks released every month.

Here is a brief list of just a few of the amazing vegan cookbooks recently released and some tried and true books I frequently use*:

Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra*
Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday by Lauren Ulm
The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet by Alicia Silverstone
Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra*
The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau*
The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets by Colleen Patrick-Goudreau*
Vegan Brunch: Homestyle Recipes Worth Waking Up For–From Asparagus Omelets to Pumpkin Pancakes by Isa Chandra*
Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life by Brendan Brazier
The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking by Mark Reinfeld*
The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes by Susan O’brien*
Quick and Easy Vegan Comfort Food: 65 Everyday Meal Ideas for Breakfast, Lunch and Dinner with Over 150 Great-tasting, Down-home Recipes by Alicia C. Simpson*
Vegan Soups and Hearty Stews for All Seasons by Nava Atlas*
The 100 Best Vegan Baking Recipes: Amazing Cookies, Cakes, Muffins, Pies, Brownies and Breads by Kris Holechek
The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the “Real” Thing by Wheeler del Torro
Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating by Dreena Burton*
The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic “Uncheese” Dishes by Jo Stepaniak*
Vegan Lunch Box: 130 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! by Jennifer McCann
The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes by Madhu Gadia
Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love by Cathe Olsen
1,000 Vegan Recipes by Robin Robertson
Vegan Express by Nava Atlas*
La Dolce Vegan!: Vegan Livin’ Made Easy by Sarah Kramer*
How It All Vegan!: Irresistible Recipes for an Animal-Free Diet by Sarah Kramer*
The Fiber for Life Cookbook by Bryanna Clark Grogan
More Great Good Dairy-Free Desserts Naturally by Fran Costigan*
The Almost No-Fat Cookbook: Everyday Vegetarian Recipes by Bryanna Clark Grogan*
The Accidental Vegan by Devra Gartenstein*
The Almost No-Fat Holiday Cookbook: Festive Vegetarian Recipes by Bryanna Clark Grogan*
Vive le Vegan!: Simple, Delectable Recipes for the Everyday Vegan Family by Dreena Burton*
Get It Ripe: A Fresh Take on Vegan Cooking and Living by Jae Steele*
Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar by Ricki Heller
BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery by Erin McKenna

This is just the short list. There are so many great books now, and all the recipes work. I have yet to have one not turn out. The meals are delicious and the baked goods are so good no one will know that they are vegan. You can make gourmet meals to entertain or find books that have quick 30 min or less meals. All great tasting and good for you.

This year has been one the best years for vegan and vegan raw enthusiasts. In my next post, I will give a short list of some of the new vegan raw books and some staple raw books I like. Raw is becoming more main stream, I even find raw recipes or raw alternatives to recipes in vegan cookbooks now. Life is truly good!

Emma relaxing on her section of the couch.

Emma in hanging out with the family.

Emma one of my canine pals and running mates, in her favorite spot.

Enjoy cooking and the food you create!

Have some fun with your animal friends!

Taco Salads. Vegan or Vegan Raw that is the question.Vegan MoFo 2009.

No not really, just some options and what ever you prefer or feel like!

My family really enjoys having taco salads for dinner. It is a salad with built in utensils – the tortilla chips. You can make this a super fast and easy meal by purchasing an organic salad mix, organic non-gmo tortilla chips, salsa and the guacamole if you are short on time. Which in my household seems habitual. But, if you like you can cook some rice, I like to make a spanish rice for this or you can purchase a prepackaged mix, but you have to read the label to make sure it is vegan. Many rice mixes use chicken stock. I personally like to make the rice myself and I also make the corn chips as well. This is something I like to do and the chips have a long shelf life, but they never sit that long to worry about it.:)

I normally make monster salads with romaine lettuce, cabbage, peppers, shredded carrots, spiralized  zucchini, red onion, broccoli (chopped finely) cauliflower (again finely chopped) and tomatoes. Store it in a huge air tight container and feed off of this for 2 or 3 days at a time. This ensure I always have salad on hand to eat for lunch and dinner.

Taco Salads

Vegan Taco Salad

The Spanish Rice Mix

1 red pepper chopped

1 small onion chopped

1 can organic tomato sauce

1 cup of rice (long grain basmati is good, brown rice works too)*

2 cups of water

1 -2 Tablespoon of spicy prepared mustard

Salt and Pepper to taste.

Directions:

Saute the onions and pepper in a small quantity of oil and water (lighter version if you like) 5 min. Add the rice and stir for 1 min, then add the tomato sauce, mustard and 2 cups of water. Bring to a boil, cover and simmer for 20-30 min. *If you are using brown rice, it will take approximately 50 min. You may need to check it and stir once or twice to ensure it doesn’t stick to the bottom of the pan. Once the rice is cook and the liquid absorbed, stir, taste and add seasonings if you like. Cumin ground or cumin seeds, a teaspoon added to this adds a nice flavor. Also if you like a bit of a kick, you can add cayenne or chili pepper (my new favorite thanks to Kristen Suzanne is Simply Organic Chili Pepper). Thanks Suzanne! You can also add more veggies to this recipe – okra, peas, corn etc what ever hits your fancy.

The tortilla chips I make are Matthew Kenney‘s Golden Tortilla Chips from his book Everyday Raw the recipe can be found here. I should say these are made with thawed frozen corn and flax seed and you can use a dehydrator or an oven turned on low and let the chips dry overnight. I love these chips, they have a lot of flavor and zero of the guilt when you eat them.

Pair these chips with this sauce and you will be in heaven! Kristen Suzanne‘s Cheezy Hemp Nacho Sauce from her book “Kristen Suzanne’s ULTIMATE Raw Vegan Hemp Recipes. The book and recipe can be found here. This is so good, no one will know that it is raw and really good for them. Drizzle this on your taco salad and need I say more?

For the guac I kind of “wing it”. What ever I have on hand. Avocado, red onion, tomatoes, garlic, cumin, coriander, jalapenos, fresh lime/lemon juice and celtic sea salt. If you set the pit in the guac, this will prevent it from turning brown until you are ready to serve it. Sometimes I add all theses or if I am rushed on time- avocado, garlic powder, cumin, fresh lime/lemon juice and salt. Another option I like is simply slicing the avocado and placing slices or chunks of avocado on my salad.

Vegan Taco Salad: place the chips on your plate in a layer, top with salad, then spread the rice mix lightly over the salad followed by salsa and guac. If you make the cheezy hemp nacho sauce, then drizzle some over the top. MMM so good.

Raw Vegan Taco Salad: place chips on your plate in a layer, top with salad, then add guac or avocado slices followed by some fresh salsa and drizzle with the cheezy hemp nacho sauce. This is wonderful!

There you have it. Quick and simple but satisfying dinner on the table in minutes!

Betty hanging out on the couch.
Betty lounging.

Betty hanging out in her favorite spot.

Enjoy cooking and the food you create!

Have some fun with your animal friends!

Quick and Easy Spicy Peanut Stew. Vegan Month of Food (VeganMoFo)!

I love reading cookbooks, ebooks, raw food books and magazines about food and fitness. One of my favorite magazines to read is Vegetarian Times. They have many interesting articles and lots of great recipes. Not all are vegan, but they do have some vegan recipes. If you are familiar with vegan substitutes, it is fairly simple and straight forward to veganize most of the recipes. THIS IS NOT one you need to worry about. It is 100% vegan. 🙂

Peanut Stew with Cool Cucumber Sauce.
Spicy Peanut Stew with Cool Cucumber Sauce.

Once the weather starts to cool I love to make a big pot/batch of something really good and tasty for dinner on Sundays. This dish hits the spot. It is simple and comes together really fast. By the time your brown rice is ready the spicy peanut stew and you must make the cool cucumber sauce. The spicy peanut sauce is here and the cool cucumber sauce is here. The cool cucumber sauce is a must it enhances the flavor and adds texture. It is not a “sauce” but more like a fresh salsa using cucumbers and jalapenos. I always use butternut squash, sweet potato and cauliflower that the recipe calls for plus, depending on what I have on hand, I add kale, spinach, swiss chard. yellow squash, any other squash I have on hand. This dish is full of flavor and textures that is very satisfying and filling. There is usually enough left over for one more meal or you can freeze it and eat it another day.

This dish is wonderful with dosas this recipe from Eat’n Veg’n (vegan and gluten-free), Ricki Heller at Diet Dessert and Dogs has a wonderful recipe for chinese scallion pancakes, pitas or you could serve onion paratha from Happy Vegan Face.

Enjoy cooking and the food you create! Have some fun with your animal friends!


Basil Pesto! YUM!

I saw this on the Renegade Health Show, Ann Marie always has such great ideas on how to make quick, delicious raw food items. From coconut kefirs and yogurts to tasty entrees to wonderful desserts that are all good for you!

I picked up my csa shares and they had basil on the share table, as much as you wanted!  I had already watched this episode, so I immediately grab a huge bunch and made this really tasty basil pesto. It was so easy and quick! You really should make yourself this wonderful sauce. You can serve it over zucchini or jicama noodles. On a salad or as a dip for veggies  (if the sauce is thick) or as a marinade. The combination and permutations are endless.

I would like to introduce you to my guinea pig friends, Ethyl and Lucy! They are very sweet and love to talk to you.

Lucy

Lucy, my guinea pig friend!

Lucy is very funny. She loves to talk and run around the house.

Ethyl

Ethyl is shy, but she loves to be held and also enjoys talking to you, once she gets to know you!

Enjoy cooking and the food you create! Have some fun with your animal friends!


Kale Chips. I never knew they could taste SOOOO GOOD!

Okay, I admit I have been a skeptic when it comes to eating greens as chips. But, in my travels to other sites and other blogs, I have seen many references to kale chips and how good they are to eat. Then I saw this video and the combination of the ease to prepare and the fact it had “curry” pushed me over the edge. I just love the taste of curry and couldn’t resist.

Rene Oswald of Transitioning to Living Cuisine, does a great job of showing you what you need and how to do it. I watched her video, wrote down the ingredients and did it! The chips were crispy, crunchy, not oiley, because she uses a dressing made of veggies and a small quantity of tahini (sesame seeds). The TD’s loved them. They thought they were great. TG is a diehard chip fanatic and refused to even try them. I think this basic recipe could be used with other flavors, like cajun or chili pepper/mexican flavors, salt and vinegar or simply salt and pepper. You can add the sunflower seeds or not or substitute your own creations. Like hemp seeds might be great on these. My next adventure into green chips will be to try collard greens instead of kale or red swiss chard. I will have to go to my local farmer’s market and purchase some huge bunches of collard greens, kale and anything else I can find.

Here is the recipe:

Rene Oswald’s Crunchy Healthy Kale Chips

1 1/2 c of sunflower seeds briefly chopped in the mixer

60 large kale leaves minus the stem in hand size pieces in a large bowl

Dressing:

1 large red/yellow/orange pepper in 1-1/2 inch pieces

2 celery stalks in 1-1/2 inch pieces

1/3 c sesame seeds or tahini

1/3 c of nutritional yeast

1/4 c fresh lemon juice

1 Tbsp of curry or any other flavoring you want

1 tsp cumin

Directions:

After chopping the sunflower seeds pour into a small bowl. Using the same mixer container, add the pepper, celery, tahini, lemon juice, curry and cumin and blend until smooth. Pour onto the kale chips and massage with your hands to coat the kale. Spread the kale out onto 9 teflex sheets (will fill 9 trays) as a single layer and sprinkle the sunflower seeds over the coated kale.. Dehydrate for 8 hours and enjoy!

This is a great snack and travels well. What a way to increase your intake of greens and enjoy doing it!

Enjoy cooking and the food you create!  Have some fun with your animal friends!

Wonderful Simple, Vegan, Raw Desserts that are Healthy for you!

I purchased Ani Phyo’s new book,  Ani’s Raw Food Desserts: 85 Easy, Delectable Sweets and Treats. This is a wonderful “cook” book. The recipes are simple with a few ingredients. The book is full of wonderful pictures, information on skincare and beauty, green tips and more.

Vegan Raw Strawberry Kream Cheezecake.
This is so good! Strawberry Kream Cheezecake- Vegan and Raw!

The first thing I tried from this book was the Strawberry Kream Cheezecake. I had some strawberries I needed to use up and the only thing that I needed to purchase was lecithin powder. But, Ani gives you the option of increasing the coconut oil and decreasing the amount of water to achieve the same results. The only problem I had was waiting long enough to let the filling firm up! As you can see from the picture, we couldn’t wait to try the cheezecake and so the filling was not as set as it could have been. The next day the filling was set and looked fabulous. We unfortunately ate it up before I could get another picture.

The cookies I made were very easy to make and fun to make! The fun part of raw preparation is that you don’t have too worry or stress about burning or over cooking. And these cookies can be stored in the fridge or freezer, so you can take one out and eat it as a nice cold treat on those days you could “fry an egg” on the pavement, not that you would want to.

The Halva Chai Thumbprint cookies are one of my favorites. They are comfort food for me in that they remind me of special times with my Grandma – baking cookies and then sitting at the table having tea, talking with friends and nibbling on cookies.

Halva Chia Thumbprint Cookies
Wonderful Halva Chia Thumbprint Cookies!

These cookies are very tasty and filling! The jam filling is raw too. Very easy to make berries, dates and agave.

Next, I made Almond-Goji Cacao Chip cookies. These cookies were again very easy to make and the TG’s loved them! They really like the goji berries and the cacao chips which added a nice crunch to the cookie.

Almond-Goji Cacao Chip Cookies
Awesome Almond-Goji Cacao Chip Cookies!

Lastly, I made the Oatmeal Raisin cookies. I am an oatmeal person, love whole grains, so these cookies are also one of my faves. I would like to point out that these cookies can be shaped into fancy cookies using cookie cutters. I need to purchase some more cute cookie cutters so I can make shapes other than a circle and a heart. Another fun fact when making these cookies is that if you mess up the shaping you can start over and the cookie is still great! So making these cookies are great to make with your children.

Ani's Phyo Raw Cookies.Cookies from “Ani’s Raw Food Desserts”. Delicious!

Enjoy cooking and the food you create!  Have some fun with your animal friends!