tag:blogger.com,1999:blog-76985835244057010872024-03-05T06:02:44.237-08:0090 Day Shred With FriendsThe Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7698583524405701087.post-37852362166777815982013-04-18T21:39:00.002-07:002013-04-18T21:39:59.377-07:00The most amazing think you will ever eat, no jokeOkay, I really think this is my most favorite vegan dish I've ever eaten. I say that a lot, but I really think I mean it. This recipe is from (big suprise, not) <a href="http://www.theppk.com/">Veganomicon</a> the greatest vegan cookbook ever (if you ask me) <br />
<br />
Disclamer, its kind of a lot of work and you need at least a day in advance for some of the prep, but I PROMISE it is worth it. I make it like every week! <br />
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So here it is, Pineapple-Cashew-Quinoa Stir-Fry<br />
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Quinoa:<br />
1 cup quinoa (try mixing white and red for a really eye catching dish)<br />
1 c pineapple juice (I made my own from fresh pineapple in my blender, that way no yucks from concentrate juice)<br />
1 c water<br />
1/4 tsp soy sauce<br />
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Stir-Fry<br />
4 oz raw, unsalted cashews<br />
3 TBS peanut oil<br />
2 scallions (which I hope are green onions because that is what I used)<br />
2 cloves minced garlic<br />
1 hot red chile sliced thin<br />
1/2 inch piece ginger, peeled and minced<br />
1 red bell pepper, diced<br />
1 c frozen green peas or cooked edamame<br />
1/2 c fresh basil leaves, rolled and sliced into thin shreds<br />
2 TBS finely chopped fresh mint<br />
10 oz fresh pineapple, cut into bite size chunks (2 cups)<br />
3 TBS soy sauce<br />
3 TBS vegetable stock<br />
1 TBS mirin (contains sugar, I used rice vinegar instead)<br />
Lime wedges for garnish (believe me squeezing a little lime juice on this only ups the party in your mouth)<br />
<br />
Prepare the quinoa first (in fact if possible do this at least the day before)<br />
Combine all the quinoa ingredients in a med size pot, cover place over med/high heat and bring to a boil. Stir a few times and reduce the heat to med/low or low and cook for 12-14 minutes or until liquid is absorbed and quinoa is cooked (you can tell its done because it will be slightly translucent and the little tail will be popped out). Uncover and let cool, then store in an airtight container overnight.<br />
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Let's stir fry!!!<br />
Use the largest nonstick skillet you have (at least 11 inches) or a wok. Have all of your ingredients chopped and ready. Place the cashews in the dry pan and heat over low heat stirring them until lightly toasted. <br />
Remove the cashews and raise the heat to medium and add the peanut oil, scallions, and garlic. When the garlic starts ot sizzle, add the sliced chile pepper and ginger. Stir-fry for about 2 minutes, then add the bell pepper and peas. Stir-fry for another 3-4 minutes until the peas are bright green. Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.<br />
In a measuring cup, combine the soy sauce, vegetable stock and mirin/rice vinegar. Pour over the quinoa mixture and stir to incorporate completely and coat the quinoa. Continue to stir-fry for about 10-24 minutes until the quinoa is very hot.<br />
Now try not to eat all of it in one serving!!!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyW74JBWv5XqRklc-GGjrIPrq-9dnGYoe06OXlcLBOh3SCZgWVVNKjl0eotNiPzgjB7wJUmkRWZJOc-TrNuqtaQTjPhdw4jzqgsaue6RgXDw55QOdEUCcwFP_yiue8XgYufrimO8PCvww/s1600/58565_143654145813635_866727729_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyW74JBWv5XqRklc-GGjrIPrq-9dnGYoe06OXlcLBOh3SCZgWVVNKjl0eotNiPzgjB7wJUmkRWZJOc-TrNuqtaQTjPhdw4jzqgsaue6RgXDw55QOdEUCcwFP_yiue8XgYufrimO8PCvww/s320/58565_143654145813635_866727729_n.jpg" width="240" /></a></div>
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<br />The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-66423903577144170872013-04-18T21:17:00.002-07:002013-04-18T21:17:29.281-07:00VEGAN CAESAR SALAD DRESSING<span data-ft="{"tn":"K"}" id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0"><br id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[1]" /><span id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[2]">This recipe comes to us from Alyson Lichtenthal Ofman</span></span></span><br />
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody">Makes 1 1/2 cups</span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody">What you will need:<br id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[4]" /><span id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[5]">1 12 oz. package soft Silken Tofu</span><br id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[6]" /><span id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[7]">4 cloves garlic, peeled and roughly chopped</span><br id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[8]" /><span id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[9]">juice of 1 medium lemon</span><br id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[10]" /><span id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[11]">2 tablespoons olive oil</span><br id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[12]" /><span id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[13]">1/2 - 1 teaspoons Dijon mustard</span><br id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[14]" /><span id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[15]">1 1/2 teaspoons coarse sea salt</span><br id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[16]" /><span id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[17]">1/2 teaspoon ground black pepper</span><br id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[18]" /><br id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[19]" /><span id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[20]">Put all ingredients in this order in a food processor and blend until smooth. Mix a few tablespoons in with a salad or use as a dip. Lasts about 4-5 days in the fridge. Tweak the amount of lemon juice if you want more tartness.</span><br id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[21]" /><br id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[22]" /><span id=".reactRoot[889].[1][2][1]{comment492657220769350_492660454102360}.0.[1].0.[1].0.[0].[0][2].0.[23]">One tip: the tofu can be watery in the package, so just drain it away as best you can. My kids don't like their dressing watery, so it's a great idea to get rid of as much moisture as possible. You can also set the tofu in a strainer to drain away even more.</span></span></span>The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-2962021000719545972013-04-18T21:16:00.001-07:002013-04-18T21:16:12.072-07:00STAY LEAN WHITE BEAN QUESADILLAThis recipe was discovered by Steph at <a href="http://vegweb.com/recipes/smoky-white-bean-quesadillas">vegweb.com</a>, a really fabulous place to find vegan recipes!! THey are delicious and a husband favorite among the four of us!! I could eat them everyday! Steph thinks you should use less nutritional yeast and no liquid smoke, I like it like it as it is with avocado and green salsa, Alexa tops with cilantro. The possibilities are really endless. <br />
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What you need: <br />
1 cup white beans, rinsed and drained<br />
1/2 cup tomatoes, chopped<br />
1/3 cup nutritional yeast<br />
few drops liquid smoke<br />
garlic powder, to taste<br />
1/2 teaspoon salt<br />
pepper or cayenne pepper, to taste<br />
4 ezekial sprouted grain tortillas<br />
cilantro, to garnish<br />
salsa, to garnish <br />
<br />
What you do: <br />
Blend together the white beans and tomatoes until very smooth. Add nutritional yeast, liquid smoke, garlic powder, salt and pepper. Blend again until well combined and smooth<br />
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Heat dry non-stick skillet over medium-high heat. Put a tortilla into skillet. Spread 1/2 the bean mixture on the tortilla, then top with another tortilla. <br />
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Cook over med. heat until crisp on one side and then flip. <br />
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Once it's cooked and the bean mixture is warm and gooey, remove from pan. Slice into wedges. Repeat with remaining tortillas... Top with cilantro and salsa if desired. The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-57702735975087633402013-04-18T21:05:00.001-07:002013-04-18T21:05:31.932-07:00AVOCADO LIME HUMMUS<b><span style="color: orange;"><br /></span></b>
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Courtesy of<u><b>: </b></u><a href="http://www.thelovelycupboard.com/"><b>www.thelovelycupboard.com</b></a><br />
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<br />
This recipe is soooooo yummy and EASY!!!! I used the lower fat option of bean juice instead of olive oil and served with tortilla chips but, for real, this would be good on anything!!!!!<br />
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In your food processor add the following:<br />
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-1 can of white beans, drained and rinsed</div>
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-1 avocado, cubed</div>
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-juice from 1/2 of a lime</div>
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-1 tablespoon + 1 teaspoon of olive oil (a lower fat option: substitute oil for juice from the beans)</div>
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-1/2 teaspoon sea salt</div>
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-1/4 teaspoon cayenne pepper</div>
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2. Blend until smooth.... EASY AS THAT! </div>
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Make this immediatley, you won't regret it!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYgv5y1-xtTH7SibCP0pTEmdC2qTRhU9aDmIztYM-hqYfM6em8FSzrks2smJEEh3Jn9UuLnmU4CN2XX9Cm02hj3JLzrJge5LikGTm0Y2kZky5KSpZxACqbfBMhi-mCASlbqOYED18aTc/s1600/photo+1+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYgv5y1-xtTH7SibCP0pTEmdC2qTRhU9aDmIztYM-hqYfM6em8FSzrks2smJEEh3Jn9UuLnmU4CN2XX9Cm02hj3JLzrJge5LikGTm0Y2kZky5KSpZxACqbfBMhi-mCASlbqOYED18aTc/s320/photo+1+(2).jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcOiU7Wu8-4jS0-qE2sNrjhBqRviXrpYSNolbnDLSFnKiYWwJYo0KZiXiyRHDOT04acV8mGHi6kwxO4UZeHUQI0ZQHeTGfusdHolw7eoCSD5DCdZF-h2Y9LoaTiLsHStt1R3NnnT_P9c/s1600/photo+2+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcOiU7Wu8-4jS0-qE2sNrjhBqRviXrpYSNolbnDLSFnKiYWwJYo0KZiXiyRHDOT04acV8mGHi6kwxO4UZeHUQI0ZQHeTGfusdHolw7eoCSD5DCdZF-h2Y9LoaTiLsHStt1R3NnnT_P9c/s320/photo+2+(2).jpg" width="240" /></a></div>
<br />The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-3402566671174501012013-04-01T22:41:00.001-07:002013-04-01T22:41:34.634-07:00Pasta with AvocadosOriginal Recipe from the book Veganomicon<br />
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I was skeptical of this recipe, especially being a newbie to avocado island, but as all my avocados ripened at the same time I was in desperate need of eating them before they got all mushy!! Enter Veganomicon's Pasta Della California. Once again, my favey-fave vegan cookbook has delivered another divine dish that was EASY to prepare!!!!<br />
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What you need:<br />
<br />
1/2 lb whole wheat linguine<br />
3 cups sliced brocoli (stalks and all, I thinly sliced the stalks and made tiny florets)<br />
2 TBS olive oil or a little veggie broth to sautee the garlic and other bits in<br />
8 cloves minced garlic<br />
1/2 tsp lime zest<br />
1/2 tsp red pepper flakes<br />
1/4 c white wine<br />
1 c veggie broth<br />
2 TBS lime juice<br />
1/2 tsp salt<br />
black pepper to taste<br />
4 c loosely packed arugula<br />
2 avocados peeled and cut into 1 inch chunks (use ripe but pretty firm avocados here)<br />
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<br />Get the water boiling for the pasta and prep all other ingredients while thats happening, because this is going to come together pretty quick<br />
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Cook pasta according to package directions, during the last minute throw the brocolli in, bring it back to a boil and finish cooking the pasta<br />
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While the pasta is cooking, heat a large skilled over med heat. Add olive oil, garlic, lime zest, and red pepper and heat gently stirring for about 2 minutes. Really be present because all it takes is just a little extra time and bam your garlic is burned! Add the wine and turn up the heat so that the wine boils and the sauce reduces for about 2 min. Now add veggie broth, lime juice, salt and pepper and boil then add in arugula.<br />
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When the pasta is done drain into a colander brocolli and all and then once the arugula is wilted add the pasta and brocolli to the skillet and combine. Cook for about 3 more minutes and then gently fold the avocado in and turn off the heat. Toss the pasta until the avocado is warmed through.The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-33526866740294063172013-03-25T22:14:00.003-07:002013-03-27T21:19:04.746-07:00Antioxidant Jam<span class="userContent"></span><br />
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</span><br />
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Antioxidant jam:</div>
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Yummy over oatmeal or Ezekiel toast. <br />
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makes a heaping cup of jam:<br />
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1 cup mixed berries (I used mostly black currants and some raspberries)<br />
<span class="text_exposed_hide">...</span><span class="text_exposed_show"> <br /> 7 midsized dates, pitted (if using medjool dates 4-5 will be enough)<br /> <br /> 1 tsp balsamic vinegar<br /> <br /> 11/2 tsp Nordic Superfood mix(whole foods)<br /><br /> <br /><br /> 1. Add all ingredients to a high speed blender and blend thoroughly.</span></div>
</span><br />The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-48273231580882145792013-03-25T22:13:00.000-07:002013-03-25T22:13:23.022-07:00 Coconut Crunch Almond Meal Pancakes <br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> Thanks Serena<br /> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3/4 c almond meal<br /> 1 egg (or vegan egg substitute)<br /> 3 tbsp water <br /> 1 tbsp coconut oil </span><span class="text_exposed_show"><span style="font-family: Georgia, "Times New Roman", serif;"> </span></span><br />
<span class="text_exposed_show"><span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp sliced almonds<br /> 1 tbsp shredded coconut<br /> 1 tsp cinnamon<br /> 1 tsp almond extract<br /> </span></span><br />
<span class="text_exposed_show"><span style="font-family: Georgia, "Times New Roman", serif;">Mix everything together. heat pan to medium. pour batter into pan and cook pancakes till one side is brown and edges are bubbly, then flip. Enjoy topped with fresh berries, bananas or nut butter. (you should double recipe for a family) Enjoy!!</span></span>The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-55488146054084193972013-03-25T22:11:00.004-07:002013-03-25T22:23:48.963-07:00Cherry Cacao Energy "Bombs"<span class="messageBody" data-ft="{"type":3}"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtSDQUTSdg6qjJp7IkhRgqwI3WtmCtGMuqTR7Q2ugSpQR3vlF94WOfyxNr8dAgJ52LRNSJBp9xz7sabejI_vVzNR0w8udH7ho6dJ9ZOUtGcf_80QDz5NjdQR0z8BrmShX1CoiWF-Rfqc/s1600/cherry+cacao+balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtSDQUTSdg6qjJp7IkhRgqwI3WtmCtGMuqTR7Q2ugSpQR3vlF94WOfyxNr8dAgJ52LRNSJBp9xz7sabejI_vVzNR0w8udH7ho6dJ9ZOUtGcf_80QDz5NjdQR0z8BrmShX1CoiWF-Rfqc/s320/cherry+cacao+balls.jpg" width="240" /></a></div>
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<span class="messageBody" data-ft="{"type":3}">Thank you Jodi!!</span></div>
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<span class="messageBody" data-ft="{"type":3}">Ingredients:</span></div>
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1 C. dates (sometimes a bit more to achieve proper consistency)<br />
1 C. dried cherries (any dried fruit will do)<br />
1/3 C. nuts (walnuts are my fave, but any will do)<br />
<span class="text_exposed_show">1/3 C. pepitas (only because I had them)<br /> 1/3 C. organic raw cacao powder <br /> <br /> Process dates first until a gooey mess. Then add other ingredients and process for a bit until it all forms into a ball. May take a bit of time and may need to add more dates. <br /> <br /> Press into a dish (lined mine with parchment paper so they didn't stick) at your desired thickness. Put in fridge for approx. 30 minutes. Then cut into bars, squares, hearts, whatever. I store mine in a container separated by parchment paper in the fridge. </span></div>
</span>The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-69073606055118232422013-03-23T21:48:00.003-07:002013-03-23T21:48:44.336-07:00Roasted Veggie PrimaverdeThis recipe is from a dear friend of mine Margherita Stutz. She gave my husband his first job out of college at a bank and subsequently hired me at a different bank several years later. She is such a beautiful kind, nurturing woman, and EXCELLENT business woman and leader. A true role model for anyone, I love her!<br />
This is a super easy recipe that will leave you feeling like a superstar italian chef. Its sooooo yummy and so easy. Lots of hands off time which I like with two littles running all over the place. <br />
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To save time try chopping veggies earlier in the day or on Sunday before the week begins.<br />
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Put any veggies you like in a large roasting pan with some minced shallots and garlic (when I made this I used 2 shallots and 6-7 cloves garlic) (I like broccoli, asparagus, zucchini, carrots, squash, and brussels sprouts mine)*. Toss with salt pepper and olive oil. I add red pepper. Flakes. But that might be too spicy for kids<br />
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<span id=".reactRoot[517].[1][2][1]{comment491795404188865_491854540849618}.0.[1].0.[1].0.[0].[0][2].0.[2]"> Halfway through roasting add grape tomatoes. </span><br />
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<span id=".reactRoot[517].[1][2][1]{comment491795404188865_491854540849618}.0.[1].0.[1].0.[0].[0][2].0.[2]">While the vegetables are roasting prepare whole wheat pasta of your choice. Reserve some pasta water for the sauce.</span><br />
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<span id=".reactRoot[517].[1][2][1]{comment491795404188865_491854540849618}.0.[1].0.[1].0.[0].[0][2].0.[2]">After all vegetables are roasted to your preferred doneness toss with wholewheat pasta and add back in some of the reserved pasta water to make a sauce. Top with a little extra olive oil and toasted pine nuts. A sprinkle of parm is good if you eat diary, or vegan parm if you don't! <a href="http://www.veggieful.com/2012/08/vegan-parmesan-cheese-recipe.html">Here'</a>s a recipe for vegan parm that I have made and I love (martina)</span><br />
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Cook your pasta a little underdone, then add it to the roasting pan or skillet that you cooked your vegetables. Add a little of the starchy pasta water and cook the veggies for a minute or so. The starch in the cooking water, coupled with the olive oil makes a sauce. If you want more flavor you can always add vegetable broth with the cooking water.<br />
<br />
*If you like your vegetables al dente add them in the oven in the order of how long it takes them to cook so that the more fragile vegetables don't get overcooked. The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-20972335095538526942013-03-22T22:15:00.001-07:002013-03-22T22:15:52.173-07:00Medjool Date Syrup<span></span><br />
I have been looking for a way to make a syrup from medjool dates, but wasn't quite sure how to go about it. Enter the lovely Ashlae at <a href="http://www.ohladycakes.com/2012/03/how-to-make-date-syrup.html">Oh Ladycakes</a>. This is a lovely simple recipe that I modified only slightly. This syrup is so delicious I dare you not to eat it with a spoon!<br />
<br />
What you need: <br />
8-9 medjool dates<br />
1 1/4 cups warm water<br />
1 1/2 tsp lemon juice<br />
<br />
Place the dates in the warm water and allow to soak for 30 minutes*<br />
<br />
Place
dates, water, and lemon juice in your blender and blend until smooth.
Transfer to an air tight container and store in the refrigerator for up
to two weeks.<br />
<br />
Makes a little more than a cup.<br />
<br />
*modification,
recipe originally called for dates to be soaked in separate water and
then drained and added to the blender with new water, but I found that
for baking purposes you may want a little extra sweetness.<br />
<br />
This
syrup can be used for anything really yogurt, oatmeal, waffles and
pancakes, or in baked goods. Be aware that when substituting a wet
sugar for a dry one you may need to add more flour to balance it out. <br />
<br />
Try adding in vanilla or cinnamon or nutmeg or all of the above!!!!<br />
The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-19000471356757072202013-03-22T22:09:00.002-07:002013-03-22T22:09:04.509-07:00Cheesy Cauliflower Bites<span></span><br />
Cheesy Cauliflower Bites Thanks Serena!<br />
<ul>
<li>2 heads of cauliflower</li>
<li>1/4 cup of olive oil</li>
<li>1 tsp of garlic salt</li>
<li>1/2 cup of nutritional yeast. *You can add a little more if you want them extra "cheesy" </li>
</ul>
Directions:<br />
<ol>
<li>Preheat oven to 400 degrees.</li>
<li>Wash and clean the cauliflower. Cut off and discard the stem. Cut the cauliflower up into small pieces.</li>
<li>In
a large bowl, combine the olive oil, garlic salt and nutritional yeast.
Add the cauliflower pieces and thoroughly coat each piece.</li>
<li>Place
cauliflower pieces onto a baking sheet lined with parchment paper. If
you want to add a little more "cheese" sprinkle it on top at this time.
Bake for one hour and turn 3 times during cooking until each piece has a
nice brown coloring. The browner and more caramelized they are the
better.</li>
<li>Remove from oven and enjoy!</li>
</ol>
<br />
Alexa <br />
The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-80084972242439040322013-03-22T21:59:00.003-07:002013-03-22T21:59:52.769-07:00Almost Raw Peanut Butter Cookies with Cacao Nibs<div class="mbl notesBlogText clearfix">
<span><div>
Original Recipe from <a href="http://wholefamilyfare.blogspot.com/">La Mesa</a><abbr> which is a beautiful blog with lots of yummy recipes! These "cookies" changed my life. I've always been a HUGE peanut butter cookie fan and this tastes exactly like peanut butter cookie dough except no butter, sugar, or flour! </abbr><br />
<br />
<abbr>Fair warning, these are MAJORLY addictive and you should plan to have lots of people to give them too so that you don't sit and eat the whole batch. (I've never done that I swear) </abbr><br />
<br />
1 c raw almonds<br />
1 c pitted medjool dates<br />
1/2 - 3/4 c peanut butter or raw almond butter or a combination of both<br />
1 tsp plus an extra splash vanilla extract<br />
sea salt to taste (if your peanut butter has salt you may not need this)<br />
about a handful of raw cacao nibs (optional)<br />
<br />
Chop
up your almonds to a fine grain with a food processor. Add in your
dates, vanilla and salt if using and blend until a cookie dough
consistency. It will be crumby but when pressed together it should hold
its shape well. If it doesn't, then add more nut butter. Once you have the
consistency you like put the mixture in a bowl and mix in the cacao
nibs if using with your hands to distribute them evenly. <br />
<br />
Roll
dough into walnut sized balls flatten slightly with your hands and
cross hatch them with a fork like a traditional peanut butter cookie.
Store in the fridge for up to a week.<br />
<br />
-Martina </div>
</span></div>
The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-46617617172498760612013-03-22T21:52:00.001-07:002013-03-22T21:52:12.819-07:00Healthy Heart Green Smoothie<div class="pbm fsm fwn fcg">
<abbr data-utime="1363910472" title="Thursday, March 21, 2013 at 5:01pm"><br /></abbr></div>
What you need:<br />
<ul>
<li>1 1/4 cups of unsweetened vanilla almond milk</li>
<li> Ice cubes</li>
<li>1 1/2 cups of spinach </li>
<li>1/2 of an avocado</li>
<li>1 tbs of roasted flax seeds *they must be roasted for this recipe</li>
<li>1/8 cup date syrup </li>
</ul>
Directions:Blend everything up in a blender. Enjoy! The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-59349493494312183692013-03-22T21:51:00.000-07:002013-03-22T21:51:01.374-07:00LET US skip the LETTUCE salad :)<div class="mbl notesBlogText clearfix">
<span><div>
What you'll need:<br />
2
tablespoons soy sauce 2 small limes, juiced1 tablespoon toasted sesame
oil1 dried arbol chile or any small, spicy red dried chile, stemmed,
seeded, and cut into rings1 teaspoon salt 1 teaspoon freshly ground
black pepper<br />
<br />
Salad:2 cups shredded peeled jicama (from 1
small jicama)3 medium raw beets, peeled and shredded1 cucumber, peeled,
seeded, and grated or thinly sliced<br />
<br />
Directions:<br />
<br />
Dressing: Mix the soy sauce, lime juice, sesame oil, chile, salt and pepper in a medium bowl.<br />
<br />
Salad:
In a large salad bowl, add the jicama, beets, and cucumber along with
the dressing and toss to combine. Cover and refrigerate until chilled.
Serve cold.<br />
<br />
Thanks Margherita Stutz :) </div>
</span></div>
The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-45277469153076427572013-03-20T12:40:00.005-07:002013-03-20T12:44:07.051-07:00Hi, I'm Martina<div>
<div>
<div>
<div>
<div>
Why I did it</div>
Because for the last
10 years I've wanted to make a change like this but I lacked direction.
Since reading John Robbins "Diet for A new America" I've been floating
between vegan and vegetarian but I've always relapsed for all sorts of
"reasons" (family, peer pressure, convenience, etc.), but mostly because
for me meat and dairy are an addiction. But this past year I have said
good bye to them for good. I just cannot be a part of the animal
cruelty that takes place in the food industry today and I don't want to
live in a state of apathy. I don't want to set that example for my
children.</div>
But it wasn't just meat and dairy I wanted out. Since my
oldest son Owen started solids I began to really notice how much sugar
he was potentioally exposed to. It was shocking to me how products that
were marketed specifically to babies and children could contain added
sugar! I tried to limit sugar as much as I knew how, but it creeps in
everywhere and before you know it it is in everything: your coffee,
oatmeal, peanut butter, tea, marinara sauce, yogurt, etc. And that
doesn't include the things we designate as "sweets". </div>
To cut out all sugar seemed impossible to me, and I was
frustrated. So when Alexa and Stephanie asked me if I wanted to do a
"shred" with them, I said yes before I even knew what it entailed. When
I first started, I'll be honest, it was about losing that remaining
belly fat. But within a few days my inner conscience was awakened and I
realized what an amazing opportunity I had in front of me. I could
finally take control of my family's diet in a real and profound way and
teach my children what food really is and how to eat health and whole. <br />
<br />
And that excited me, because I love food and the closer it is to its natural
state the more beautiful it is to me. To me there is no greater way to
express my love for my family and those around me than to cook or bake
for them. And when I am able to accomplish that and have it be
something that is not only delicious and satisfying but also nourishing
and healing I feel as if I am pouring my love directly into them, and I
love that!</div>
It hasn't been easy. I remember as soon as I told my husband,
the first thing he said was "What about coffee?", and I realized I
hadn't even considered that I would have to give up my creamer. It can
seem extreme to the "normal" way of living, but really what is
"extreme"? Maybe the "normal" and accepted way is truly extreme.
Sugar, HFCS, and artificial sweeteners are directly linked to all sorts
of very serious health problems which begs the question, why on earth
are they in nearly every processed food offered in a grocery store. </div>
So if you ask me why I'm a part of this my answer is for my
children. And for my husband, r myself, and for a future where the food
industry cares about the health of the people consuming their products.
I feel now as if my eyes are wide open. I'm awake, and I'm excited and I'm here to
learn more, to help others and to be a small part of the change I would
like to see in this world. Even a drop in the bucket makes a
difference. I'm Martina, thank you for allowing me to take part in your
journey! Welcome, xoxo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Dhun56sqOnhFzD-JuTnRMcpxdJKiRXhqkABI8nmrILo_10ZFXTxbnHBRzTlWWp9PJ1rfOxMz4Ef5Mqog9hu2J1KD7H1qxd84uo8oRM0VgeR5mQEtwHBwUWGoh_hwtw-t4N76BnMwDZE/s1600/DSC01883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Dhun56sqOnhFzD-JuTnRMcpxdJKiRXhqkABI8nmrILo_10ZFXTxbnHBRzTlWWp9PJ1rfOxMz4Ef5Mqog9hu2J1KD7H1qxd84uo8oRM0VgeR5mQEtwHBwUWGoh_hwtw-t4N76BnMwDZE/s320/DSC01883.JPG" width="320" /></a></div>
The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-82922681947368807632013-03-18T20:04:00.001-07:002013-03-18T20:04:10.838-07:00Hi I'm stephanie ...So why?
Why did I chose to eat this way?
Why did I chose a way of life that my parents and some friends just don't understand?
Why did I chose to make it incredibly more difficult to make meals for myself and my family?
Because for me... it's MY truth.
A friend at one point quoted this to me,
"<i>To believe something and not live it, is dishonest"</i>
It resonates every morning when I wake up...
I became vegan about 7 years ago. I missed cheese and sometimes would certainly indulge, but as far as meats and eggs go, I never looked back. Once I learned the truth about slaughtering, it disgusted me how most animals were treated before, and during the butchering process. That to me is my truth. Then my research continued... I can't make any argument why processed sugar or much less processed ANYTHING is good for you. I believe that plant protein exceeds any animal protein in the reconstructive nature and nourishment to our bodies. I believe in whole food eating. Everything that nature provides, fruits, vegetables, beans, and legumes are all amazing for you and put on this earth to nourish our bodies.
I just can't contain my passion for cooking and baking things that are GOOD for me, that heal and restore my body. And now that I have a family, it is absolutely my responsibly to feed them what I know will benefit them, and keep them away from the things i've learned that can harm their bodies. I understand that my way of eating is extreme and very different from the way most people in this nation eat. However, I now look back at the way I had eaten before and find that way more extreme and risky.
When I started this 'shred' with Alexa , Martina and Alaina we had NO idea that just maybe our little voice was going to make a difference. I'm not a nutritionist, I don't have a background education in it (besides a few nutrition classes), but I've spent hours and hours reading books, searching the Internet, and watching documentaries to satisfy my knowledge for REAL answers and understandings of how to feed my body best. You are totally welcome to all my knowledge, and I'm always open to learn what you know. This is my truth. This is my passion and this is WHY I made this choice.
To me sharing this with even just one person feels like I'm changing the world. Welcome, I'm stephanie.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Yg6jbR5rmfBOeiOFaZ2dEEy1doTTMHsfzc3aG9H8f4NlCAd2mvUtu7Fu8VgPIFNLH5syoHcP4VW5jZGMdPfYnefcOlGHPJTeyC9KQUyUWcsOroxZzjo_L_-yensGgy7v6yEFt8f78mc/s1600/Mashni_Family_0104.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Yg6jbR5rmfBOeiOFaZ2dEEy1doTTMHsfzc3aG9H8f4NlCAd2mvUtu7Fu8VgPIFNLH5syoHcP4VW5jZGMdPfYnefcOlGHPJTeyC9KQUyUWcsOroxZzjo_L_-yensGgy7v6yEFt8f78mc/s320/Mashni_Family_0104.jpg" /></a>
(photo credit: livelovedphotography)
The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com0tag:blogger.com,1999:blog-7698583524405701087.post-25957590693863762102013-03-13T18:26:00.003-07:002013-03-18T22:44:25.512-07:00A seriously delicious brownie that's good for you??Okay, here is the best thing you might ever taste. I discovered these last summer when I was trying to eliminate as much sugar from my diet as possible.. Before the shred and the community and my life was enhanced for the better, you get the picture.<br />
<br />
The original recipe is from <a href="http://mynewroots.org/site/2011/04/the-raw-brownie-2/" target="_blank">My New Roots</a> which is a fabulous blog for lots of fun recipes and especially yummy raw desserts.<br />
<br />
The Raw Brownie<br />
<br />
2 c whole walnuts<br />
1 c pitted medjool dates<br />
1 c chopped raw unsalted almonds<br />
1 c raw cacao powder <br />
1/4 tsp sea salt<br />
<br />
1. chop up walnuts in your food processor until they are like cake crumbs. Add raw cacao and salt and mix until thoroughly combined.<br />
2. add dates one at a time while running your food processor. The resulting mixture should be like a very moist bowl of cake crumbs. Maybe a little crumbly but should hold together if you press it.<br />
<br />
3. put mixture into a bowl and add chopped almonds. Use your hands to incorporate the almonds into the brownie mixture<br />
<br />
4. press mixture into an 8x8 pan and refrigerate for 1-2 hours before cutting. Cut and store in air tight tupperware with parchment paper between layers for up to one week (mine never have lasted that long!)<br />
<br />
Enjoy,<br />
Martina<br />
<br />
<br />The Girlshttp://www.blogger.com/profile/08856629784863120986noreply@blogger.com3