Coconut Chia Water

So I got this recipe from another blogger and of course I felt the need to tweak it. What else is new, I see recipes as a guide to tweak as I need or want.

Coconut Chia Water

2 cups Coconut water (must be pure without any sugar or other ingredients)

Juice of one lemon/lime/orange/grapefruit/tangerine or a combination of citrus fruit (I love the lemon)

2 Tablespoons Chia Seeds

7 drops pure liquid stevia drops (Sweetleaf is my go-to brand)

Mix it together in a shake bottle (the ones with the ball in it). Let it sit for about 3 hours until the chia seeds are double in size. Let it sit out at room temp.

Sip it with a wide straw.

Chia seeds are high in calcium: In 2 ounces of Chia seeds there is 600 milligrams of calcium as opposed to dairy milk (which I am allergic to) for the same 2 ounces only has 120 milligrams.

 

Pure Healing Foods

 

TURN A SALAD INTO A CASSEROLE

Today is Meatless Monday, and I’ve been toying around with the idea of turning my favorite salads into casseroles. After all, I’ve turned our favorite meals like Pizza into salads and soups, so why not do the reverse when the weather turns nippy.

The first salad up on the block is my Mango Tango Salad. Instead of using mangoes I changed it up to apples. I kept the avocado. I  added some sweet potatoes, some brown rice, and organic Greek yogurt. Then I removed the cilantro and the vinegar. Spiced it up with some cumin, habanero pepper and some salt.

Voila a totally new meal: AvoApple Bake

AvoApple Bake

Turning our favorite salad into other dishes is nothing new but maybe with some imagination we can turn our lives around just by playing with our food and turning our palates onto new tastes and new horizons. Turn your favorite salad into a casserole!

 

It’s Still Meatless Monday for Me!

Reading the news that the USDA has retracted their support of Meatless Mondays last week,  people may think they need to conform to what the government says is healthy or not healthy. Our bodies are unique and that uniqueness means that we need to choose the healthiest path for ourselves. Just because a government entity does not support Meatless Mondays does not mean we should all throw our vegetables aside and make more room for meat.  It’s like saying “Don’t confuse me with the facts, I’m going to do whatever I want to do.” The fact is this, there are more health gains made from abstaining from meat, than there are from eating it.

Tonight for dinner love your heart with a Sweet Potato Picnic Salad

Meatless Monday loves Hearts

http://abcnews.go.com/blogs/health/2012/07/26/meat-industry-has-beef-with-meatless-monday-forces-usda-to-retract-newsletter-plug/

http://www.nytimes.com/2012/07/26/us/usda-newsletter-retracts-a-meatless-mondays-plug.html

http://www.huffingtonpost.com/2012/07/26/usda-meatless-monday-post_n_1705113.html

Versatile Salad or Pinwheels

Basket of goodness

I like to mix as many raw vegetables as I can into my food. While I am not an advocate for only eating food in the raw, I do think that many foods are better tasting and better for us when we eat them raw.

Bowl of Organic Color

This Versatile Salad is a melange of vegetables that both my husband and I love.  It’s easy to chop them all up and keep them in the fridge for when I need something quick to make, or when it is just too hot to cook.

Confetti in a bowl

It isn’t such a daunting task when making food for a non-vegan and a vegan, it just takes preparation, and much planning. So when I chop all these vegetable up I take some out for myself.

Mixed with chicken and avocado bliss

All my salads look green or orange because after making mayo once, I could not get past the sliminess of it. Plus I can’t buy the vegan versions since I don’t eat any soy. So my next alternative is is use my own mixture of Avocado or Mango Bliss.

Spread on a tortilla, Rolled up and sliced

With a little more time and patience I took the Versatile Salad and transformed it into Versatile Pinwheels.

Sultan’s Freeze

What has four ingredients, tastes smooth, and soothes your inner tycoon?

Honey, Coconut Milk, Apricots and Mint

Sultan’s Freeze

  • 1 can full fat coconut milk
  • 1/4 cup honey (preferably organic and local
  • 12 fresh mint leaves, chopped
  • 6 apricots, pitted (keep the skins on)

Puree together in food processor. Pour into a rectangular or square glass casserole dish

Square casserole dish

Freeze about 3-4 hours until frozen. Break up and puree again. Pour back into dish and freeze another 3-4 hours. If you have a ice cream maker freeze according to manufacturer’s directions!

Enjoy!

Chocolate, Chocolate, Chocolate!

Just when my husband says he doesn’t want anymore sweets in the house, I get my greatest craving for CHOCOLATE. So what’s a girl to do when she wants her chocolate but can’t have any? Make some Decadent Carob Pudding.

Simple Ingredients

I was originally going to make this into ice cream by adding the coconut milk. But when I noticed how creamy it was and it’s taste, I decided it was going to be pudding instead. Because I just couldn’t wait for it to freeze!

Decadence awaiting my taste buds!

 

Decadent Carob Pudding

Serves 4

  • 1 cup cooked black beans (If using canned, rinsed & drained)
  • 1 organic large overripe banana
  • 1 organic ripe avocado
  • 1/4 cup organic local honey
  • 1 Tablespoon vanilla
  • 1/8 teaspoon sea salt
  • 1/4 cup carob powder or cocoa

Whirl together in a food process in order, and puree until smooth. Scoop into serving dishes and chill at least 2 hours. (My serving only lasted as long as it took me to take a photo of it!)

If you want to make ice cream from this mixture add 1 cup full fat coconut milk, mix thoroughly. Pour into 8-inch square glass baking dish. Freeze about 4 hours, break up and puree again, then refreeze.

Enjoy!

 

 

Flat Bread Pesto Pizza

Flat Bread Pesto Pizza

I really think my husband could live on pizza now that I make it the vegan, yeast-free way. It’s so difficult when you are Italian, and you can’t have dairy, tomatoes, or regular wheat. When dealing with food allergies, it is difficult sometimes to work around those allergies without spending a fortune. This pizza has become a mainstay in our diet because I’ve learned to use cheaper forms of alternative foods that please both our diets and our palates.

Fat Bread Pesto Pizza

  • 1 recipe flatbread (recipe below)
  • 1 recipe spinach pumpkin seed pesto (or 1 jar of favorite pesto sauce)
  • 1 8-ounce package Daiya Mozzarella Style Shreds
  • Toppings of choice (thin sliced tomatoes, mushrooms, black olives, thinly sliced artichoke hearts, sliced red pepper, thin sliced red onions, etc)

Preheat oven to 400 degrees F.

Spread pesto over prepared flatbread. Top with veggies then cheese or cheese then veggies (which ever way you prefer).

Bake for 20 minutes, watching to make sure the edges of pizza do not burn.

Slice into squares .

Enjoy

My side of pizza

Husband’s side

Flatbread 

Flat bread still in Jelly Roll Pan

Flatbread

  • 2 cups flour (I used spelt, but you can use flour of choice or a combination of flours, even a gluten free flour mix with no leavening is good)
  • 1/2 teaspoon sea salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon oregano
  • 1 Tablespoon melted coconut oil
  • 2 1/2 cups water, veggie broth, juice, nut milk (I used veggie broth but you can use choose your favorite liquid and mix up the spices. *See variations below.*

Preheat oven to 400 degrees F.

Whisk the flour, salt, seasonings together in a bowl. Pour in the water and coconut oil. Mix together.

Spray a greased large jelly roll pan. Pour batter into pan.

Bake for 25 minutes.

Cool on wire rack, cut into desired size squares or leave whole to use as pizza crust.

  • Variations:

Apple Cinnamon: Omit Italian seasoning, oregano, and water; substitute 1 teaspoon cinnamon and 2 cups organic apple juice

Orange Vanilla (My favorite) Omit Italian seasoning, oregano, and water; substitute the grated rind of one orange, 1  1.4 cups nut milk, 1 1/4 cups orange juice, and add 1 teaspoon vanilla extract

Taco/Chili: Omit Italian seasoning and water; substitute 1 teaspoon chili powder, and 1 cup salsa, 1 1/2 cup veggie broth

Spinach Pumpkin Seed Pesto

Spinach Pumpkin Seed Pesto

  • 1 bunch fresh spinach, cleaned and stems removed
  • 1/2 bunch flat leaf Italian parsley, stems removed
  • 3 cloves garlic, crushed
  • 1/4 cup raw unsalted pumpkin seeds
  • 1/2 teaspoon salt
  • Juice of 1/2 lemon
  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons water or veggie broth

Whirl around in food processor.

Makes about 1 cup.

Use on pizza. Save left overs, to make a wonderful vinaigrette.