Kale Chips & Acorn Squash Soup

11/28/2010

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Acorn Squash Soup
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Halve acorn squash, scrape out seeds
sprinkle w/ olive oil and S & P
halve side down on pan roast on 350 for 30mins or until soft and golden brown 
Cool, scrape out blend w/ vegetable stock
 simmer on medium and add S & P
 pinch nutmeg
 Add milk (i like un sweetened almond)  

Kale Chips   wash and cut or rip bite size pieces of kale
 sprinkle generously w/olive oil (you can use a ziplock bag to ensure eveness)
 sprinkle w/salt and pepper ( S & P) sprinkle
 vinegar
 Bake 400 2-3 mins each side till desired crispiness or softness

This is an amzing soup. It so easy and so affordable. Top w/ Pine Nuts for extra protein and nutrition. It's vegan and packed full of nutrients. Yummy!

Alternative Version
I didn't have stock or nutmeg so.....I mixed onion, garlic, thyme, water with acorn squash and blended. Then, I simmered with unsweetened almond milk and added cinnamon and some maple syrup. For extra protein for my husband, I added tofu. It was so yummy.
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Ginger Orange Soda Pop

11/28/2010

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2 cups coconut water kefir
1 cup spring water ice cubes
1/2 teaspoon NOW brand organic stevia extract powder (
1/8 teaspoon sea salt
1/8 teaspoon fresh ginger
5 drops organic orange extract liquid

OPTIONAL: 2 teaspoons fresh Aloe Vera inner gel

Blend on high in a high-speed blender for 15 seconds and strain through a nut milk bag to remove the ginger bits, into a medium-sized bowl. Transfer from the bowl into glassware of choice. May your day sparkle with magnificent health!

For more liquid nutrition recipes to nourish yourself before, during, and after the holidays, check out the Superfood Beauty Elixirs Ebook by Christian Bates and Bethanne Wanamaker.-C
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VEGAN MEXICAN HOT CHOCOLATE PIE

11/27/2010

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VEGAN MEXICAN HOT CHOCOLATE MOOSE PIE

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Ingredients:

1 prepared 9-inch (vegan) chocolate cookie crumb crust, homemade or store bought

1 1/2 boxes (12.3 ounce) Silken Tofu
10 ounces chocolate (I found dark to be to bitter), heated in the microwave (mine chocolate bar melted in like 40s) until melted
1 cup powdered sugar
1/4 cup espresso, strong brewed coffee or chocolate soy milk
2 teaspoons vanilla extract

optional: 1 tsp chili powder

a pinch to taste cayenne pepper
Chocolate shavings or chips

DIRECTIONS

1. In a blender, add tofu and blend until smooth. Add espresso, blending again until smooth. Add melted chocolate, powdered sugar, and vanilla and blend until mixture is smooth and fluffy.

2. Spread chocolate mixture into pie shell and top with chocolate shavings. Refrigerate several hours or until firm enough to slice.




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Flax Milk (Linseed Tea) Warm Latte Drink for everyone!

11/21/2010

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DIRECTIONS: Blend flax seeds( dark one and water in blender for 2-3 minutes to create what will resemble milk. It will look like a creamy mucilage consisitency. It sounds gross but, its wonderful. Don't blend to long it will be to frothy and slimy.  I used @ 1.4 - 1.5 cup flax seeds and half blender filled with filtered water. Once blended, warm on stove.
If it looks watery add more flax seeds, if it's to thick add more water or thin it out with
soy milk, hemp, almond, etc.

In a mug add some cinnamon and sweetener , add warmed flax milk, sprinkle additional cinnamon and soy milk whip cream(optional).
Will make a warm, creamy, super healthy drink that some say taste like a latte.



This is great to have with dinner or before bed for the children. It is also very filling and comforting. Great for replacing junky sweet foods. It is also great for filling up your belly if you are trying to cut calories.
We like to drink warm drinks especially in the winter months. Usually, we will warm soy milk with honey/agave and cinnamon. See my holistic health page for additional health benefits.

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Raw Latte

11/15/2010

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Burdock-Shilajit Latte:

This is one of my favorite recipes in my new book!  

Shilajit Latte

Burdock root tea is a powerful anti-inflammatory herbal tea. A mildly bitter herb, it also stimulates the release of gastric juices and aids digestion. 

Shilajit is considered the king herb of Ayurveda, the traditional Indian system of medicine. Shilajit contains at least 85 minerals in ionic form. Shilajit is a Sanskrit word meaning "conqueror of mountains and destroyer of weakness." It is a mineral-rich humus (soil) that emanates from the crevices of the Himalayan mountains. Shilajit is truly a remarkable substance with a long history of human usage for healing, building, and rejuvenation. (Read more about Shiljit here)

Combine burdock tea and shilajit powder with these other ingredients to take the place of your morning coffee.

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Vegan Cornbread

11/15/2010

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Cornbread

This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread. (Serves 8)
  • 1-1/2 cups soymilk
  • 1-1/2 tablespoons vinegar
  • 1 cup cornmeal
  • 1 cup unbleached all-purpose or whole wheat pastry flour
  • 2 tablespoons raw sugar or other sweetener
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons oil
Preheat oven to 425°F.

Combine soymilk and vinegar and let stand.

Mix dry ingredients in a large bowl. Add the soymilk mixture and the oil, and stir until just blended.

Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve hot.



Recipe from Food for Life, by Neal Barnard, M.D.

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Starr's Cucumber and Avacado Snack

11/15/2010

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Starr's Cucumber and Avacado Snack
  • 1 cucumber, skinned and sliced. Cut slices in half.
  • 2 avacados, cut into squares.
  • 1/2 lime
  • salt to taste
  • pepper to taste
Mix your cucumber and avacados in a bowl. Squeeze lime over them, salt, pepper

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Hummus Plate

11/15/2010

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Hummus Plate
  • hummus
  • Ore-Ide steak fries
  • cut veggies in pretty colors
  • sliced black olives
  • olive oil
  • ceyanne pepper
Heat up steak fries. Spread hummus on a plate. Drizzle with olive oil and sprinkle with ceyanne pepper. Arrange veggies around plate. Use fries and veggies to scoop up hummus.











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Vegan Shepherd's Pie

11/15/2010

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Shepherd's Pie

  • 4 large russet potatoes, diced
  • 1/2 - 1 cup soymilk
  • 1/2 teaspoon salt
  • 1/2 cup water or vegetable stock
  • 2 onions, chopped
  • 1 large bell pepper, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1/2 pound (about 2 cups) mushrooms, sliced
  • 1 15-ounce can chopped tomatoes
  • 1 15-ounce can kidney beans, drained
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 2 tablespoons low-sodium soy sauce
    Dice the potatoes and steam them until tender. Mash, adding enough soy milk to make them smooth and spreadable. Add salt to taste. Set aside.

In a large pot, heat the water or stock and cook the onions for 3 minutes. Add the pepper, carrots, and celery and cook for 5 minutes over medium heat. Add the mushrooms, then cover the pan and cook an additional 7 minutes, stirring occasionally. Add the tomatoes, kidney beans, paprika, pepper, and soy sauce, then cover and cook 10 to 15 minutes.

Preheat the oven to 350° F.

Put the vegetables into a 9" x 13" baking dish and spread the mashed potatoes evenly over the top. Sprinkle with paprika. Bake for 25 minutes, until hot and bubbly.

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Vegan "Cheesy" Potato Casserole

11/15/2010

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"Cheesy" Potato Casserole

  • 4 large potatoes, thinly sliced
  • 1/2 cup (1 stick) margarine
  • 1/2 cup flour
  • 3 1/2 cups boiling water
  • 2 Tbsp. soy sauce
  • 1 1/2 tsp. garlic powder
  • 1/4 tsp. turmeric
  • Salt, to taste
  • 1/4 cup vegetable oil
  • 1 cup nutritional yeast flakes (available at health food stores)
  • 1 4 oz.-can diced green chilies, optional Paprika
Preheat the oven to 450°F.

Oil a large casserole dish and fill it with the sliced potatoes. Set aside.

In a medium saucepan, melt the margarine over low heat. Add the flour and whisk it continuously to form a roux. Add the boiling water, soy sauce, garlic powder, turmeric, and salt, whisking continuously for 1 to 2 minutes until the sauce is thick and bubbly. Add the oil and nutritional yeast and whip again until smooth. Stir in the green chilies, if desired.

Pour the sauce over the potatoes and stir thoroughly to coat. Sprinkle the top with paprika. Bake, covered, for 30 minutes, then bake, uncovered, for 30 minutes more, or until the potatoes are tender and the top is browned.

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