Archive for the ‘Recipes’ Category
I decided to try something new because I became tired of the same ole meals. So I stopped being a little lazy and put together a vegan soup dish that is easy, easy, easy to make.
- 1 tablespoon high-heat oil such as safflower or sunflower oil
- 1/2 cup uncooked sprouted brown rice (I used regular brown rice)
- 1 bunch scallions, white and green parts, cut on the bias
- 4 garlic cloves, minced
- 8 cups broth made from Better Than Bouillon No Chicken Base or Better Than Bouillon Vegetable Base
- 1/2 cup rice vinegar
- 1/2 cup mirin
- 1 teaspoon freshly ground black pepper
- 1 cup shreded cabbage
- 3 bok choy, thinly sliced
Heat a large soup pot or small stockpot over high heat, add the oil, and wait until it shimmers. Add the rice and cook, stirring with a wooden spoon, for 2 minutes. Add the scallions and garlic and cook 1 minute more.
Carefully pour in the broth and bring the soup to a gentle boil, reduce the heat, cover, and simmer the soup until the rice is fully cooked. Add the remaining ingredients.
Ladle 10 to 12 ounce portions in each of six large soup bowls and serve.
Easy. Tasty. Healthy!
I’ve been juicing every day with my new juicer since I returned from the cruise. Right now my favorite recipe includes apples, carrots, beets and spinach. The drink may not look tasty but trust me it is.
I started juicing many years ago when I learned about its health benefits.
There are many health benefits of drinking freshly juiced fruits and vegetables and it’s a great way to add nutrients from the fruits or vegetables that you normally wouldn’t eat. Fruit and vegetable juices retain most of the vitamins, minerals and plant chemicals that would be found in the whole versions of those foods. These nutrients can help protect against cardiovascular disease, cancer and various inflammatory diseases, such as rheumatoid arthritis.
When making your own juice it is important to make only as much as you can consume at one time. In the morning I juice half a gallon to a gallon, and before evening, it is finished. Juice that isn’t consumed right away can harbor bacteria and cause food poisoning. Exposure of the drink to air and bacteria can not only make you sick but threaten the nutritional value of the juice as well. Juice can be made the night before and stored in the refrigerator in a glass jar. Glass holds in the nutrients longer so please do not use plastic.
It is also necessary to wash all fruits and vegetables in hot water before juicing to remove any dirt, pesticides or bacteria. Make sure your cutting board and utensils are clean as well. E. coli is a very dangerous bacteria that can live on your fruits and make you sick.
Benefits of Juicing
- Better Overall Health
- Healthier Hair
- Heals Acne
- Brightens Skin
- Weight Management
- More Energy
- Less Toxins In Your Body
- Lower Cholesterol
- Lots Of Good Nutrition
Tis the season for chili peppers in New Mexico!
After four years living in New Mexico I am still battling dry hair issues. Naturals already deal with dry hair so couple that with brittle weather and there you have it, #naturalhairproblems. I’ve mentioned a few times that my hair likes pure castor oil so I have been using that with other products. It was soft, moist and conditioned at the beginning, however, there was still something wrong. It didn’t stay like that. I needed to come up with something new fast because my hair was brittle and breaking off. I tried many things but nothing really worked.
So recently I made a simple cream that included castor oil (1/4 cup) and shea butter (1/2 cup). I incorporated the ingredients using an electric mixer for 30 minutes, let it rest for 30 minutes, and mixed it again until I liked the texture. Then I put it in a glass jar.
I use this mixture with my favorite leave-in conditioner (Shea Moisture’s Jamaican Black Castor Oil Strengthen, Grow & Restore Leave-In Conditioner) and the results are pleasing. My curls stay soft, moist (kinda greasy) and conditioned for a few days and I like that. Thus far no breakage.
By the way, I no longer use a variety of butters, essential oils, oils and other stuff to make my hair creams. Keeping things simple and doing less seems to be working. Besides, when I add essential oils to my hair butters my curls reject the recipe which ultimately causes breakage. Maybe I put too many drops in. I am not sure. Whatever the case I don’t use them on my hair anymore.
On a quite and warm Sunday morning I took a ride to Chimayo, New Mexico to visit the holy grounds of El Santuario de Chimayo and attend church service. I drove to the church a couple of times before but this was the first time I noticed the scenery. I’m corny like that for natural beauty so I pulled over, took a few pictures, and was happy with my discovery. The things you take in when you are by yourself. Check it out.
These are from the church grounds.
I also want to share a quick, easy and tasty pasta dish I made for Sunday dinner. I was tired from all of the driving I had done and wanted to make something simple to eat. For me pasta is always trouble-free. I added a sauce and called it a day. Check it out.
Vegan Rosemary Sauce:
I gathered rosemary sprigs (10 to 15) from my herb garden. You can purchase a bunch or two at the grocery store
1/2 cup vegan mayonnaise
1/4 cup water
1 to 3 garlic cloves, crushed (I like garlic so I used 3)
Sea salt and freshly ground black pepper
2 1/2 tablespoons of extra-virgin olive oil.
In a blender puree all the ingredients except the olive oil until completely smooth. With the blender running add the olive oil through the opening in the lid of the jar and blend until all ingredients are well incorporated.
makes 1 cup.
Separately I sauteed a half red onion using organic Red Palm Oil (made in west Africa) for about 5 to 7 minutes.
Then I combined and mixed thoroughly my pasta, rosemary sauce and onions in a bowl.
The main reason I like to cook and bake is because it allows me to be creative. The art community has been a part of my life, all of my life, and to me cooking is just an extension of the creative culture.
So since I recently went apple picking, and now have more apples then I know what to do, I put on my artistic cap and baked two vegan pies, with different crusts, that I would like to share. One crust is store bought and the other I made. My creation is a first attempt at a lattice top pie crust. It’s cute. The overall recipe is easy but time consuming. I do recommend making the crust or filling a day in advance. It won’t be so much of an overload if you do.
Note – After peeling the apples, to keep them from turning brown, I sprinkled the fruit with a little lemon juice. Not a lot. Just a little. Important.
FOR THE CRUST:
- 2.5 c flour
- 1 tsp salt
- 1 c vegan butter, sliced roughly into 1″ cubes
- ¼ c vegan shortening, chilled, sliced roughly into 1″ cubes
- 6 Tbsp ice water
FOR THE FILLING:
- 12 c apples, peeled, cored and sliced ¼-1/8″ thick
- 1 Tbsp vegan butter
- 1 c cane sugar (make sure it is vegan)
- 1 tsp cinnamon
- 1 tsp nutmeg
- Prepare the crust a day in advance if you want to.
- Sift together flour and salt.
- Cut in butter and shortening. Both should be room temperature.
- Sprinkle mixture with ice water one tablespoon at a time, stirring gently after each addition, until dough comes together into a ball.
- Divide dough into two equal parts.
- Shape each half into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour or (preferably!) overnight.
- When you’re ready, roll out both disks and arrange one in the bottom of a 9″ pie pan.
- Refrigerate bottom and top crusts while you make the filling.
- Melt butter in a very large skillet over high heat.
- Add apples and toss to distribute butter.
- Reduce heat to medium and cover tightly.
- Cook, stirring often, for 5 minutes.
- Stir in sugar and spices.
- Cook uncovered until the liquid reduces slightly and apples are at your desired softness. Stir often.
- Transfer apples to clean baking sheets or bowls and allow to cool fully.
- Preheat oven to 350F.
- Poke holes with a fork in the bottom crust.
- Fill bottom crust with apple mixture; don’t worry if the filling is taller than the crust!
- Arrange top crust as desired, making sure to seal the edges and leave slits or other openings for steam to escape.
- Bake for 1 hour.
- Allow to cool completely, or until just warm, about 2-3 hours. A longer cooling time will ensure that the pie slices neatly.
I just wanted to share my new batch of vegan donuts. This is my second batch this week. The first dozen didn’t stand a chance once The Hubs saw them. I used this recipe about a year ago but this time I didn’t make the frosting. Powdered sugar was sprinkled on the donuts instead!
Now that my absolute favorite season has officially arrived I am all excited about making my favorite summer drinks throughout this festive time.
Nothing beats homemade lemonade and thick fruit smoothies. These drinks are so refreshing during summer’s hot days and nights. I like to make the drinks myself because I know exactly what is in them. My recipes are simple. When I make lemonade all of my ingredients are measured. With the fruit smoothie, I wing it until I like the taste. Check out what I do below.
- 1 cup sugar (can reduce to 3/4 cup)
- 1 cup water (for the simple syrup)
- 1 cup lemon juice
- 4 cups cold water (to dilute)
1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2 While the sugar is dissolving, extract the juice from 6 medium size lemons, enough for one cup of juice.
3 Add the juice and the sugar water to a pitcher. Add 4 cups of cold water (filtered or bottled), more or less to the desired strength. Refrigerate until cold. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it. Serve cold.
Thick Fruit Smoothies:
- 1 frozen banana
- 2 cups frozen mixed berries (or any kind of frozen fruit)
- 1 cup rice milk
- 1 cup orange juice
- maple syrup
1 Cut the peel of off the frozen banana. Chop the banana in chunks.
2 Chop the frozen fruit once or twice so it will blend easier.
3 Place all of the fruit in a blender.
4 Pour in the rice milk and orange juice. Mix until the blender is able to move the frozen fruit freely. You may have to add more milk and juice. If so, eye ball it.
5 Add desired amount of maple syrup and continue to mix. Don’t mix the ingredients too much or your smoothie will be watery. Once everything is blended nicely your done. Enjoy!