Tuesday, February 14, 2012

Raw Cacao Cadies


Not much to say about these little candies, except that I love chocolate, didn't have any chocolate, so I figured I would use the opportunity to finally experiment with raw chocolates.

They came out pretty tasty, if I do say so myself ☺


Ingredients:
2/3 C coconut oil
1/2 C cacao nibs
1 Tbsp carob powder
1 Tbsp maca powder
1 Tbsp maple syrup
1/4 C hemp seeds

Melt the coconut oil and add the cacao nibs, stirring well.
Add the remaining ingredients an mix well.
Pour onto some parchment paper and chill in the fridge.
Once chilled, break 'em up into bite sized squares.

Simple, right?
These made the perfect Valentine's day gift to myself ;)
Enjoy!

Sunday, February 12, 2012

An Open Letter to the Catholic Church

Controversial legislations are nothing new. It's impossible to please everyone, and often, those everyones who disagree are a large enough group that they will protest whatever it is they are against.

Religious groups are one of these everyones. With the Obama administration including sterilization, contraceptives, and abortifacients in health care insurance provided by institutions, it's no surprise the Catholic church is up in arms.

Claiming that being forced to pay insurance for someting that is "morally evil", the Catholic church finds the PPACA a violation of conscience.
I can sympathize. Being an animal lover and welfarist, I will never feel ethical that my taxes will go to studies using animal testing. Activists against the PPACA say it is a violation of the First Amendment, which ensures freedom of religion. If contraceptives are a thing people disagree with for religious reasons, then why should that person be forced to pay into such a thing?

I do feel that the Obama administration should be more considerate towards those who really are against this (although, I'm curious how many Catholics have used contraceptives). However, how can the Catholic church justify this opposition when they, and other religious fanatics, so often fight other things that are constitutional rights?

If a woman is not religious, then why do religious fanatics fight to make abortion more and more difficult for that woman to do? She is not Christian, she does not see anything wrong with getting an abortion.
Or what about gay marriage? Religious fanatics say it is evil, unnatural, and disgusting. If gays, lesbians, or transgenders do not share the same beliefs as their opponents, then why should they not be granted the freedom to marry or receive sex changes? Or even just be open in public without risking their safety?

How is it fair that we put up with the constant violations of Separation of Church and State when religious groups move to push us back into the 19th century, but as soon as something is done that upsets the Catholic church, they stomp their feet and complain?

If Catholics are going to want an exemption from this bill, then I think it's tme they leave women and gays alone.

Saturday, February 11, 2012

Reflections On The Modern Woman

I’m a feminist at heart. I love reading feminist novels, I am very passionate about the rights of women, if asked who my favorite feminist is, I would not be able to give a single answer. Instead, I would say that my favorite European feminist is Mary Wollstonecraft, why Cady Stanton and Victoria Woodhull are tied for 19th century U.S, say that for 20th century it would of course be Betty Friedan, and modern day would be Eva Ensler, but I also love Lissa Rankin and her raunchy, assertive style.
It’s hard to imagine that women haven’t even had the right to vote in thic country for one hundred years yet. We’ve come a long way from the turn of the 20th century, but the battle is far from won.
I remember not too long ago, sitting in school, over hearing a group of girls talk about how they wish they could be skinny, despite all being healthy weights and attractive. It’s no news to hear that there’s such a problem with girls, but it’s so sad to hear it in real life.
I’m always so disturbed at those women who walk around with their faces buried under chemical-based pastes and powders. With high heels that stiffen calves and Achilles tendons, cause bunions and nerve damage, and put pressure on the knees and back. Or those women who go get waxed because body hair is a no-no. Plucking eye brows, fad dieting… Why do we do this?
Do we, as women in the Westernized world, feel we are inadequate if we do not live up the standardized women the media idealizes? Is going out in shorts with legs that haven’t been shaved in a couple days that awful? Or hitting the town sans make-up?
There are so many women who rise above this idea. Women who care more about personal pleasure than personal appearance. Women who value intelligence and life more than attention and conformity. These are real women. But it scares me to see the mainstream at my school, the girls who will be the future's women. Will they mature and realize life isn't all about looks and drama?
With attacks on our rights left and right by the G.O.P., are we falling back into the Gilded Age where a woman’s worth is her husband and children, not herself as a person?
I have worn make-up once in my entire life, and it was for only a short amount of time 4 years ago. I have shaved maybe twice in the past year. I suppose I’m to secure in my femininity to succumb to all of those ridiculous societal expectations. Do I, as a young woman, deserve to be treated less because of my choices to embrace my natural body?
Breast implants and genital alterations ("elected mutilation") have become all too common. Just as every woman is unique, every pair of breasts will be made so, and every vulva will be one of a kind. Why do we feel the need to change what is made for us to be more sexually appealing? Is that all we stand for?
Women are still struggling for full equality, but it seems like too many feel it is already won.
Still, working women do three fold the amount of housework men do, we statistically earn less, and we experience far too much sexual abuse. We are all sisters, we cannot lose our personalities and ambitions in our desire to be more physically appealing.
I am Woman, and I am proud. I love my breasts, I love my vulva, I love my leg hair. I will live my life the way I feel I should, not the way society has laid out for me. If I will be criticized for my choices, then it is a sad reflection on this society.

Sunday, January 15, 2012

Ah, chocolate cups!






It's amazing how many times I can lose something.
I had two camera cords, yet I managed to lose both of them.
Then I lose my camera...

Oh well, what can be lost can be found, right?

Well, I finally found my camera cord so now I can finally upload pictures and artwork. It just took me a couple weeks of searching!


York Mints were always a favorite of mine. They, and Reese's, were definitely my favorite part about going to the grocery store with my parents. Of course, I would never eat them now, but luckily, making homemade mint patties isn't that hard to do.
They're a little bit more goopy, and the rice syrup may make them not as pure white, but I thought these turned out delicious!

Peppermint Patties:
1 C quinoa
3/4 t peppermint extract
1/4 t vanilla extract
pinch salt
pinch cinnamon
pinchi nutmeg
2/3 C almond milk (plain, unsweetened)
1/4 C Rice Syrup

1. Bring the quinoa with 2 C water to a boil and reduce to a simmer. Let it cook for 11 minutes. Remove from heat.
2. Once cool enough, blend the quinoa with the rest of the ingredients in a blender. It's okay if it's not perfectly smooth.

Tahini-Ginger Filling
1/2 C tahini
1 t cinnamon
2 Tbsp maple syrup
ginger root, to taste
1/4 C peanut butter
Dash cayenne pepper

Toss everything in the food processor and blend.


To make the chocolate cups:
In a double boiler, melt chocolate (Use at least 1 C and add more as you need to. The amount of chocolate will depend on how much you use per cup and how many cups you're making).
Line a cupcake pan with cupcake holders (I like If You Care brand ☺), and spoon in enough melted chocolate to cover the bottom of each holder. Place in a spoonful of the filling inside, making sure you can see a ring of chocolate on the outside (the filling should not be touching the holder). About 1 1/2 Tbsp is a good amount, but it all depends on what you like.
Spoon on some more chocolate over the filling, enough to cover it and leave a more or less flat top.

Allow to cool.

Enjoy! :)

Wednesday, December 21, 2011

Veggie Pasta


Since Winter is now here, and the weather has gotten colder, cooked food has become the basis of my diet once again. And quite happily, I must say.
I think I've decided that raw veganism isn't quite right for me- at least not yet. I feel like I have so much energy now that I eat cooked vegetables and whole grains.

Pasta has long been one of my favorite grain dishes. That, rolled oats, and brown rice.
I especially love pastas with creamy dishes and lots of vegetables!
This recipe is really quick and easy to make, and came out super tasty!

Ingredients:
For the veggies:
Swirl sesame oil
3 cloves garlic
1 Chopped bell pepper
2 or 3 C chopped broccoli (I like a lot of it)
1 chopped tomato

Sauce:
2/3 C nutritional yeast
1/4 C plain, unsweetened soy yogurt
2/3 C tomato sauce
1/3 C water
3 Tbsp apple sauce
1 Tbsp maple syrup
1 Tbsp tamari
cumin, salt, and pepper, to taste

1 lb whole wheat pasta

Method:
Cooking the pasta according to directions on the package.
Meanwhile, heat the sesame oil on medium heat. Add the garlic. Saute for about 30 seconds.
Add the vegetables and saute until tender.

While the vegetables are cooking, make the sauce. Mix all the ingredients together in a bowl and adjust for flavor.

When the pasta is done, drain, and return to the pot. Add the cooked vegetables and stir in the sauce. Enjoy!

Sunday, November 27, 2011

Raw Apple Cobbler



From Thanksgiving to New Year's, it's really easy to forget about health.
It's the holidays, it's cold, family get-togethers... all of these things make eating sweets very justifiable. Especially on Thanksgiving when the majority of my calories are coming from mashed potatoes and pumpkin pie!

But eat decadently doesn't have to mean eating poorly. This raw apple cobbler was well-liked by family- even the New Orleans-food loving step-cousin of mine.


Ingredients:
4 C apples, diced

Sauce:
1 banana
1 apple
1/3 C maple syrup
1 T cinnamon
1 C almond milk

Crust:
2/3 C almonds
1/2 Tbsp neutral oil (I actually used flax oil for omega-3's, and it came out fine!)
pinch salt
1 tsp cinnamon
1 1/2 Tbsp maple syrup
2 Tbsp raisins

Chop up the apples and place in a serving dish, I leave the skin on.
Then, add all of the sauce ingredients to a food processor or blender and puree. This will make more than enough, so you'll only need about half of this. Pour what you will use over the apples and toss.
Add the almonds to the food processor and pulse. Add the remaining ingredients and process until well combined. Crumble this over the apples.



It can be eaten right away, but it's better if it's left to marinate a little in the fridge. It's perfect for both dessert and breakfast!



Wednesday, November 2, 2011

Sugar of Choice

It's Friday- 4 days after Halloween.
Yet tonight, tons of children and teens are parading the town in their costumes in exchange for some free candy.

Why?

Because Halloween was cancelled.

Or, postponed, I should say. A snow storm on Saturday brought down trees that weren't ready for this heavy snow fall and hadn't lost their leaves yet. Trees brought down electrical wires. We had three snow days this week. Some people in my school still don't have power, despite it already being a week past the storm. And it's only the beginning of November...

But I digress. Sure, a snowstorm in October is sad. It's also sad that an uncountable number of children are going to get high off of sugar after this beloved holiday.
It's one thing to indulge on occasion. But does it have to be on processed, refined candy that isn't fair trade? Made from milk from factory farms and cocoa from unsustainable farming practices that exploit its workers?

The answer is NO!
I've surely proven that you can enjoy sugar, Sugar, SUGAR from natural sweeteners! (Of course, only on occasion should we do this!)

Here's a list of all different sweeteners. They all have their own perks, and all are a big step up from the typical refined sugar and high fructose corn syrup that we see too often in the supermarkets!

Agave Nectar: Agave is less viscous than honey, and falls low on the glycemic index. It's 1 1/2 times sweeter than refined sugar, so only 75% is needed when substituting. Temperatures should be lowered when using for baked goods by about 10 degrees F, since agave browns at lower temperatures than sugar does.
There are 3 grades of agave: light, medium, and amber. Light is sweet with a neutral flavor. The flavor intensifies as the color darkens, and the 'blue agave' is the most unrefined and natural.

Barley Malt: dark, sticky, and with a bold flavor. It's not as sweet as agave or as "assertive" as blackstrap molasses. It falls low on the glycemic index, and goes well with Autumnal recipes and breads.

Date Sugar: Date sugar is ground from dehydrated dates. It has a high fiber content and a variety of nutrients. It can be used in place of refined sugar in a one to one ratio.

Dried Fruit: A healthy choice for sweetening things, dried fruit, especially dates, work well for blended things, on top salads or other main dishes to give a sweetness to them, or just by itself for dessert or snack!

Fruit Juice Concentrate: As the name implies, it is made from fruit juice, which is slow cooked. It is different from many commercial concentrates, which often strip the juice of its nutrition and flavor.

Fructose: It is derived from fruit and has a close resemblance to granulated sugar, but it is more concentrated. It has a lesser effect on blood sugar than does sucrose, but it has little nutritional value. When substituting, use half of the amount called for.

Honey: The debate over whether honey is vegan or not is ongoing, but I decided to include it anyway. Although not a part of my diet, honey is a natural source of sugar that has nutritional value along with healing properties. It is said to be the world's oldest medicine. It's thicker than maple syrup and has a distinct flavor. Whenever buying honey, it is VERY important to buy from a local beekeeper who takes care of the bees!

Maple Syrup: My absolute favorite sweetener, maple syrup is boiled down from the sap of maple trees. It has two times the amount of calcium than milk. It's important to buy pure, organic maple syrup to avoid formaldehyde. Also be sure to check if the company uses animal fat in the maple syrup.
Grade B maple syrup has more intense of a flavor than grade A, which has only a subtle maple flavor.

Maple Sugar: This is remains when all the liquid has been cooked out of maple syrup. It has a maple, earthy flavor. It's two times as sweet as refined sugar.

Molasses: Made from the juice of sun-ripened cane. Sulphured-molasses is a by-product of refined sugar, so unsulphured is preferable.Blackstrap molasses is the of the cane syrup after the sugar crystals have been isolated. It is high in nutrients.

Natural, Fair Trade, and Organic Sugars: such as Florida Crystals, are minimally processed cane sugar, usually vegan. The liquid syrup is dehydrated and then milled into a powder.

Rice Syrup: Brown rice syrup is made from rice starch that is converted into maltose. It has the mildest flavor of the liquid sweeteners, but has an almost candy-sweet taste.

Stevia: It is a very sweet pale green powder. It's 200x sweeter than white sugar, so a little goes a long way. Stevia is derives from an herb native to Paraguay.

Sucanat: A product from Wholesome Foods, Sucanat is made from evaporated cane juice, then milled into granules. It retains more nutrients than sugar cane does, and has a mild flavor that has a hint of molasses. Use it in a 1 to 1 ratio for sugar.

And, of course, we cannot forget fresh fruit. The best of the best- you just can't beat it!

So what's you favorite sweetener? ☺

Saturday, October 15, 2011

64 small ways to be Greener


Like nearly every Saturday since June, I went to the farmer's market this morning.

Walking back, I couldn't help but think how funny I must have looked. A girl. A dog. 3 bags- 2 saddle bags, hanging from one shoulder and resting on my right hip, one after the other, and a Whole Foods reusable grocery bag, overflowing with vegetables.

I felt good though. I had done 4 good, green things: I walked to the farmer's market instead of drove; I used a reusable grocery bag and rejected all the plastic bags the farmers tried to put my produce in; I bought local produce as opposed to the supermarket produce; I bought a bag (which is why I had three of them walking bag) from a garage sale I stopped at, doing an easy-green action that put an old, unwanted (and really cool) bag to good use (it carried the jicama I bought).

On top of all that, my dog and I both went on a nice walk. The whole thing took almost an hour and a half- a good way to get in exercise.

It also made me think about what small things we all can do to lessen our impact on the Earth. Walking to the farmer's market hardly seemed like anything. In fact, it was rather pleasant, with the crisp October air blowing the turning leaves.
Buying local produce is always great, since it tastes so good and is cheaper than store-bought organic produce, and using a reusable bag is so much more convenient than using plastic bags.
As far as buying the bag from the garage sale goes, it's just like purchasing something nice from a store, only much cheaper, and the money paid goes to a person rather than a business that runs on very non-environmental practices. It puts an old item to good use, rather than having it thrown out to rot in a landfill.



So I compiled a list. 64 green ideas so far. All are easy and fun to follow, and all make our footprints just a little less. Doing all would be incredible, but we're all human, and it's not always possible to do so. But the more the merrier!

1. Buy Organic (most important produce: peaches, apples, grapes, peppers, potatoes, pears, winter squash, green beans, strawberries, spinach)
2. Use reusable grocery bags, preferably cloth ones made from natural fibers.
3. Eat seasonal, local food as much as possible.
4. Eat whole foods, and buy foods as raw and unrefined as possible.
5. Avoid GMOs.
6. Avoid food colorings in foods.
7. Buy in bulk.
8. Eat a variety.
9. Eat lower on the food chain.
10. Can your own food! Such as tomato sauce, apple sauce, apple butter, etc. Buy tons of the produce when it’s in season, and can for the Winter!
11. Avoid products containing palm oils.
12. If consuming animal products, source from a local, ethical ranch.
13. Support local bakers: store-bought bread, with its packaging, shipment, and long list of ingredients is much less eco-friendly than bread (or any baked good) made locally.
14. Avoid processed foods.
15. Compost.
16. Use reusable napkins, silverware, glasses, and ceramic plates instead of paper, plastic, or polystyrene products.
17. Install an aerator and save water.
18. Use biodegradable garbage bags.
19. Use reusable bottles instead of plastic.
20. Avoid plastic whenever possible.
21. Store things in glass instead of plastic.
22. Recycle.
23. Reuse.
24. Use simpler cooking appliances, like a slow-cooker or toaster oven instead of oven.
25. Unplug appliances when not in use.
26. Use power strips and unplug when not needed.
27. Use rechargeable batteries.
28. Avoid toxic cleaning products.
29. Don’t use disinfectant chlorine bleach (use straight vinegar).
30. Hand wash what you can (never twist or ring animal fibers, use cold water).
31. Hang dry as much as possible.
32. Use cold water only to wash clothes.
33. Move to natural fibers, cotton, linen, organic wool, for clothing, curtains, bedding and other fabrics.
34. Buy well-made, long-lasting products, even if more expensive.
35. Buy secondhand- thrift stores, yard sales, etc.
36. Get rid of old items by garage sale, online, donations, etc.
37. Live simply and without clutter.
38. Grow many house plants!
39. Use paperless invites, or recycled paper.
40. Use eco-gift wrapping.
41. Buy building products as natural as you can buy (No VOC- volatile organic chemicals, or formaldehyde).
42. Up the heat And down the AC (Just 2 degrees closer to air temp year round can save 2000 lbs CO2/yr).
43. Switch to a laptop.
44. Use compact fluorescent light bulbs and use 60% less energy(300 lbs CO2 per bulb a year!)
45. Keep tires inflated well to maximize gas mileage.
46. Rake, don’t leaf blow.
47. Collect rain water to water plants.
48. Shovel snow instead of snow blowers.
49. Avoid plastic deck furniture. Try to get bamboo.
50. Avoid paraffin- based candles. Opt for non-GMO soy or beeswax.
51. Use matches instead of lighters.
52. Repel garden pests naturally.
53. Use natural moth balls.
54. Repel ticks naturally with rose germanium.
55. If it’s yellow, let it mellow… if it’s brown, flush it down…
56. Buy unbleached toilet paper. (Or, for the daring, switch to reusable rags...)
57. Use bikes, legs, or public transportation whenever possible
58. Use herbal remedies, aromatherapy, or other alternative healing remedies before conventional medicine.
59. Embrace natural beauty: Forgo the wasteful make-ups and go natural!
60. Take quicker showers.
61. Take cooler showers- not necessarily cold... just not as hot! ☺
62. Be crafty- turning old clothing unsuitable for donations or other items into new clothing, artwork, etc. is a great way to enjoy crafting and prevent landfill trash!
63. Embrace body hair. It may seem 'gross', but it’s natural. If women were to stop shaving, it would reduce incredible amounts of water and oil for the production, packaging, and shipment of razors, and reduce a great volume of waste in landfills.♀
64. Bring Tupperware containers or reusable coffee mugs when going out to eat or to a cafe instead of using Styrofoam or other disposable containers or cups.



♫♪

What small things do you do to be just a pinch greener? ☻

Monday, October 10, 2011

Banana Almond Maca Mush


Fruit is great for breakfast. Especially on those hot Summer mornings when it seems all I want is watermelon. But on a chilly morning before a long day of school? I tend to want something more substantial...

This is a tasty bowl of banana-ness, raw, and a wonderful breakfast to wake up to!

Ingredients:
☺ 2 ripe bananas
☺ 1 Tbsp raw almond butter
☺ 1/4 C almond milk
☺ 1/2 Tbsp maple syrup (or to preference)
☺ 1 tsp maca powder
☺ cinnamon and ginger, to taste

☻ In a bowl, thoroughly mix the almond milk, almond butter, maple syrup, maca, and spices. Mash in the bananas so that it has a lumpy texture, and voila! Easy, delicious raw breakfast.

Wednesday, October 5, 2011

For your Sacral Chakra...


I love Autumn.... It's such a nostalgic time of the year. All the memories jumping in piles of leaves, wearing hats and gloves for the first time in months, apple picking, the holidays coming up quickly...
When I was younger, Autumn, for food, basically meant apple pie and having ice cream that was a little harder to scoop in the cold weather.
Now it means so much more... I'm so thankful I have become such a locavore; how could I live without butternut squash soup, roasted pumpkin, apples upon apples, and all the other foods that mean Autumn?

This is a tasty soup I made when we were shocked with a rather cold day after a string of humid, hot ones. Simple and easy, it makes a delicious, bright-orange soup that will open up your Sacral Chakra along with your nasal cavity!

It is a little spicy, so if you want it to be more toned down, start with small amounts of the spices and work your way up.

Ingredients:
Swirl olive oil
2 cloves garlic, minced
1 large yellow onion, chopped
1 large red bell pepper, chopped
3 carrots, chopped
1 C pumpkin, cubed
2 C vegetable broth
1/2 tsp cumin
1/2 tsp cinnamon
dash cayenne
pinch ginger
salt and pepper to taste
Water, to thin, to preference

On medium heat, add the olive oil to a pot and let heat. Add the garlic. Add the onions and peppers and allow to cook for a minute or two before adding the carrots and pumpkin. Pour in the broth and spices and turn up heat to bring it to a boil.
Once rolling, reduce the heat to a simmer, cover, and let cook for 15-20 minutes, or until the vegetables are nice and tender.

Remove from heat and let cool for a minute or so, so it's not too hot. Pour into blender or food processor and puree. Add in salt and pepper to taste, and blend again until it's a smooth consistency.

Double the recipe if you're making it for a family, as it doesn't make bowl fulls. Serve it with salad or over rice, or anyway you like!

Sunday, October 2, 2011

Blackstrap


Oh sugar, how we love you so...

And maybe a little too much. The USDA estimates that every year, each American eats roughly 156 pounds of added sugar. That's quite a bit... It's no surprise there is such an obesity and diabetic epidemic in this country. What can we expect?
The sugar often comes in the form of junk food, sodas, and candies- not surprising. It also hides in places one wouldn't expect it, like crackers, yogurts, peanut butter, and more.

But sugar doesn't have to be unhealthy. We like it so much because in ancient times, sugar was such a rare treasure to come by. Our desire for it now is a leftover trait from our ancestors who would be driven by their taste buds to work extra hard just to enjoy a sugary natural treat, like honey or sweet fruits. But unlike refined sugar and high fructose corn syrup; fruit and honey are good for us. Being vegan, I choose not to eat honey or any bee products, but there are still plenty of better sweeteners that can be enjoyed.

Dates are the most natural. And then there is agave syrup, rice syrup, barley malt, molasses, stevia, and, my personal favorite, maple syrup (which may or may not be vegan, it's important to contact the company to ensure no animal ingredients are used!). And which of them all is the healthiest?

I have an aunt who is rather adamant about blackstrap molasses. She will eat a spoonful of it, and loves adding it to her breakfasts.
Blackstrap molasses are just one type of molasses, and are by far the healthiest. Out of all the liquid sweeteners, this is probably the least sweet. 'Acquired taste' would be a proper term for it, as it is a bitter, bitter syrup.

The molasses is a byproduct of the cane sugar industry. When sugar is boiled for a third time and the sucrose crystallizes, the nutrients removed from the now-refined sugar concentrate into a thick, dark syrup.

It's rich in manganese, copper, iron, calcium, potassium, vitamin B6, and selenium. In fact, it provides more iron than red meat per calorie, and with no fat or cruelty. For just one tablespoon, it provides roughly 20% RDA of iron. Along with 17% calcium for only 50 calories.

It delivers a robust flavor reminiscent of baking cookies during the holidays (or at least for me it does!)

I struggle to eat it straight, for it is not that same delicious, sweet goo that maple syrup is. Yet taste buds grow to accept and love it, as I am doing it. I love adding it to fruit purees for breakfast and to raw pie crusts to give them that extra kick. It may not be raw, and is it in no way a cup of kale, but it's a great way to sneak in extra minerals in places you would least expect it!

How do you enjoy eating your molasses?

Thursday, September 15, 2011

Rice and Beans...

No meat, no dairy, no eggs, no honey, no artificial colorings preservatives, additives, little, if any, refined foods... yet I feel no dearth in variety of what I eat. Fruits, veggies, nuts, seeds, the occasional whole grain or legume... all making endless combinations of delicious ethical and healthy cooked or raw dishes. But I guess I shouldn't be too surprised when I get asked, "So... what do you eat?" from another.
If that person is serious and interested in learning more about veganism and raw foods, I will answer intelligently. But more often than not, it isn't meant that way, so I answer with a comical, "Rice and beans".

Rice and beans has been something that never really appealed to me... until recently. I've been craving a rice and bean dish all day... So I made one. The weather is getting cooler, so why not make a warming dish to welcome autumn?
Of course, I added a nice amount of veggies to mine. The idea of eating nothing but grain and legume seems boring to me...



Rice and Beans [And Veggies]
1 C brown basmati rice
1 can kidney beans
swirl olive oil
3 cloves garlic, minced
1/2 large yellow onion, chopped
1 carrot, chopped
1/2 head broccoli, chopped
1 small red bell pepper, chopped
1/2 zucchini, chopped
1/2 yellow squash, chopped
2 1/2 Tbsp tamari
2 Tbsp vegetable broth
1 Tbsp apple cider vinegar
1/2 Tbsp white miso
Cumin, Pepper, and salt to taste

Cook the rice according to directions on the package.

While the rice is cooking, prepare veggies. In a large skillet, heat olive oil on medium heat. Add the minced garlic and allow to cook for a minute. Add the onion followed by the remaining vegetables.

Sautee for about 15 minutes, or until the vegetables are tender.
Reduce heat to low, and add the tamari, broth, vinegar, and miso. Mix well, and add in the rice and beans, stirring to combine.
Add the spices to your preference and enjoy!


Monday, August 29, 2011

Raw Buckwheatie Cereal


Breakfast is the most important meal of the day.

But trite expressions aside, eating a raw breakfast is more important that eating any other meal raw. And I need a breakfast that I can anticipate every night. If I weren't trying to be more raw, soy yogurt with fruit and granola, oatmeal, quinoa pilafs, cereal, nut butter on bread with apple slices, or sometimes even pancakes would suffice. And sometimes I don't mind enjoying some oatmeal or soy yogurt for breakfast, still.
But this recipe satisfies any cravings for a non-raw breakfast. It's sweet, flavorful, with a slight crunch, and it's raw!

Buckwheaties
1 C buckwheat
1/4 C nuts or seeds, chopped up, more or less if you want (optional)
1/4 C raisins or other dried fruit (optional)
Cinnamon

Soak the buckwheat for eight hours, or overnight. Drain it and rinse well. Rinse once or twice a day until you see little tails, this should take only around one or two days.
Dehydrate them until they are crispy.
Toss them with the other ingredients in an airtight jar or container.

☼Cereal☼
Fill a bowl with fruit. I like to use grapes, strawberries, blueberries, and bananas, but whatever works for you.
Take a small handful of the buckwheaties cereal and toss with the fruit. Pour over some almond mylk like you would pour it on cereal, and add a drizzle of maple syrup.

It's mostly fruit, but it's pretty jazzed up for a fruit salad, and it has been my latest breakfast obsession! ☺


Wednesday, August 10, 2011

Creamy Pasta with Chard


"So... what do you eat?" is a pretty common question that not only vegans, but also vegetarians, hear.
It's pretty sad that our society has become so meat-happy that, for some, the thought of losing this precious calorie source is unthinkable.
I find no lack of diversity in my diet. But I can understand that, when growing up on hotdogs, chicken nuggets, and mac and cheese, the thought of no animal products can be difficult to grasp.
I have given up many childhood meals to pursue a vegan lifestyle. 100% willingly, and 100% happily.
Although I do sometimes long for those comfort meals I would eat all the time when I was younger, the thought of eating one disgusts me.
There are, of course, a few things that I can still have. Pasta being one of them.

I remember when I was younger, my dad would make pasta once a week, every week for my sister, brother, and me. I loved it... I would saturate my pasta with olive oil, salt, and parmesian cheese.
Not quite how it is anymore, but the memories are still there.

I still love pasta with olive oil (now with garlic and broccoli instead of the cheese, though), but I love creamy pasta dishes, too. A bit more decadent, but definitely worth having ever so often!
Prior to becoming vegan and finding interest in food preparation, macaroni and cheese and the occasional fettuccine alfredo were the only creamy pasta dishes I enjoyed. Now I've learned to branch out.
Here's a tasty pasta dish that leaves me unsure where exactly to categorize it. Although it has a slight cheesy flavor, it is in no way a vegan mac and cheese attempt. It's just what it is- a pasta dish!

Ingredients:
1lb Pasta (I prefer corkscrews, but used rotini... any will work of course :P )

1 Tbsp vegan butter
1/3 C water (Use leftover pasta water if possible)
1/3 C pasta sauce
2 Tbsp Dijon mustard
2 Tbsp vegan mayonnaise
1/3 C nutritional yeast
1 Tbsp garlic powder
1/2 Tbsp cumin
1/2 C soy milk (unsweetened, plain), or to preference
Salt and Pepper to taste

1/2 (or a whole one if you want) bunch chard

1.) Get the pasta cookin' :D
2.) While the pasta is boiling, mix the mustard with the mayonnaise and add pasta sauce, nutritional yeast, cumin, and garlic powder.
Get the chard washed and chopped up.
Once the pasta is finished, take the needed water before draining and add to the sauce.
3.) Return the pasta pot to the stove, and on low heat, melt the vegan butter. Return the pasta, and mix in the sauce. Add the soy milk to your preference.
4.) Add in the chard. Stirring ever few moments, let the pot sit to allow the chard to wilt.

This pasta reheats very nicely, simply add a little bit more soy milk and heat on low heat over the stove :)

Enjoy!

Monday, August 8, 2011

Raw Carrot-Veggie Mush


I think one of the main reasons I get sick of eating raw food is that I quickly fall into a routine. Breakfast goes through cycles, spending a week or so on monkey sandwiches then to raw cereals to fruit salad to smoothies. Lunch is usually a salad consisting of kale, broccoli, carrots, raisins, and either a chopped apple or berries, all tossed with olive oil, sea salt, and lemon juice. Dinner will perhaps be a little more varied, sometimes raw pasta, or raw macaroni and cheez, perhaps raw tacos... but it just gets boring.
I once tried a raw chicken salad recipe and found it so delicious, but, like many raw recipes, it required the nuts/seeds to be soaked. Sure, it makes them easier to digest, but it's so inconvenient!
This recipe was just trying to come up with some type of raw vegan meat-like food without the nuts and seeds. Not very meat-like, but still delicious, this recipe can be tossed with a salad, eaten as a little loaf, or on raw crackers or bread. I complemented it with this broccoli mash recipe, and found, with a few modifications, the cheez sauce for said recipe went very well with the carrot veggie mush. With a handful of spinach and raisins (definitely went well with the raisins!!), this was a great lunch!


Carrot Veggie Pate Loaf serves 2-3
3 Carrots
1/2 small yellow onion
3 stalks celery
2/3 C chopped bell peppers (I used red and green)
1 T raw almond butter
Pinch of paprika
Pinch of turmeric
Pinch of cumin
salt and pepper to taste

Toss all the ingredients in the food processor until well combined.

Cheezy Sauce:
1 T and 1 tsp miso
2 T water
2 T olive oil
2 T nutritional yeast
2 tsp red wine vinegar

Mix the miso with the water, and mix in the remaining ingredients.


This is definitely a recipe I will make again, but for dinner tonight, I might just cook up some pasta and roast some veggies! :)

Sunday, August 7, 2011

Ode to the Farmer's Market

Here’s to the Farmer’s Market
That comes once a week,
It’s hard not to love it
With produce picked at its peak

We grab the reusable bags
Out from the backseats
And soon they begin to sag
With fresh fruit and bright red beets

Purple broccoli and seeded watermelon,
Peppers, plums, and crispy, green lettuce
all the fresh food the farmers are sellin’
And it’s all local, healthy, and completely delicious!

And when the cute organic farmer flashes his smile
It’s no use trying to not splurge
and buy enough zucchini to last quite the while
And eat enough to fall into an inevitable purge

It is better for the body
And easier on the earth
To not buy is folly,
And will lead to certain dearth

Better than organic,
Healthier and Tastier
There's no need to panic
For Local is Superior!



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

It's been a while since I have lasted posted... between spending a week at my aunt's and uncle's, a two week vacation, my cousin and aunt practically moving in with us, and going through a knitting frenzy, I haven't been doing much experimentation in the kitchen. (well, I have, but haven't been writing anything down).


I'm going to take advantage of the fresh, local produce (and yes, there is now an organic produce stand!) and increase my raw food intake. It has been a while since my maintenance of 80% + raw, and I definitely feel the difference. I still feel great- hyper, energetic, spastic.... but not as great.
I remember reading "Nothing cooked tastes as good as raw feels." Now, I'm not so sure if this is quite true or not... And I'm definitely not ready to abandon cooking and cooked foods completely (I'm not sure if I'll ever be able to that, but of course, I never thought I would be vegan either!). Returning to to at least a 75% raw diet is something I most definitely want to do, though. So here goes!

The improvised raw lasagna I made today has inspired me to experiment further with raw food, and that is what I shall try to do!

Wednesday, June 29, 2011

Walnut Maple Raisin Granola Bars



A successful granola experimentation... :)

Walnut Maple Raisin Granola Bars
1 C rolled oats
½ C grounded and/or chopped up walnuts
½ C oat flour (ground up oats)
1 tsp cinnamon
¼ tsp salt
¼ C grapeseed oil, or any lightly flavored oil
¼ C maple syrup
¼ C raisins

Preheat the oven to 350 degrees.
Mix together all of the ingredients and pour into a baking pan lined with parchment paper. Press them down, and stick them in the oven for 20-25 minutes, or until the edges are golden.
Enjoy! :D

Wednesday, June 15, 2011

Sunflower Granola


I've been in a granola daze lately... Granola, chocolate, fruit, and peanut butter. It seems like my diet has been based around those four things for the past couple of days. Perhaps not the healthiest diet, but it's better than what most eat, right?

I hadn't actually made granola for some time, and after doing some experimentation with granola bars (with a couple successful recipes, which will come soon!), I wanted just simple granola, so... that's what I did! :D

Sunflower Granola
2 C rolled oats
2/3 C sunflower seeds
1/3 C coconut
1/3 C grapeseed oil
¼ t salt
1 t ginger
½ C sunflower seed butter
½ C maple syrup
A few spoonfuls of brown sugar, if a sweeter granola is desired...

Preheat oven to 350 degrees.
Mix everything together in a bowl, and bake for about an hour or so, or until it's the level of crunchiness you want. Stir every 10 to 15 minutes while it's in the oven, and enjoy! :)

Thursday, June 9, 2011

Turtle Mud



Nearly every Tuesday, after my sister goes to work, my mom and I go food shopping at (what is perhaps the greatest corporate business there is) Whole Foods. I love it- aisle upon aisle of all sorts of healthy, organic, vegan foods. Not to mention the food bar...
It's pretty amazing how a supermarket manages to give me more options than the typical restaurant can. I just love being able to decide whether I want Thai noodles with sesame tofu, or the vegan Penang with a potato Somosa, or maybe just a sald or roes oats with fruit. And they even have vegan desserts!? Bliss! (It's so nice to have one day a week when I get a break from making my own meals)

Even my brother enjoyed the food they have there. He is nothing like me when it comes to eating habits... I'm the organic lovin', raw-enthusiast, locavore, vegan... He's the chicken nugget guy. 'Nough said.
But he liked the food at Whole Foods- albeit, all he got was chicken, mashed potatoes, and a turtle cake.

Now, I've never had anything Turtle before. But the very idea of mixing chocolate cake, pecans, caramel, and whipped cream enthralled me. I had to make a vegan version of this. I really wanted to try it...

So I did. That following weekend. And it came out wonderful!


Turtle Mud:
Constituents:
1 Chocolate cake recipe (Below)
Sugar sauce (Below)
2 C roasted pecans
1 Tub of Suzanne's Rice Mellow- or any type of vegan marshmallow fluff or whipped cream you want (but, damn, this stuff is good!)
The Cake:
1 ½ C sugar
½ C vegan butter
1 ½ C flour
¾ C cocoa
½ tsp salt
1 tsp baking powder
1 tsp baking soda
½ C applesauce
½ T vanilla extract
¼ C agave
1 ¼ C almond milk
1 T vinegar

1.) Preheat oven to 375.
2.) Cream the butter and sugar together in a mixing bowl. Add the remaining ingredients, and stir to thoroughly combine.
4.) Pour into a greased 13x9 inch baking pan, and bake for 30 minutes


While that's in the oven, make the sauce:
In a blender or food processor combine the following:
¾ C pitted dates
½ C maple syrup
3/4 C water
½ T cinnamon
¼ C plant milk (I used soy)


When the cake is done cooling, cut it into 1 inch cubes, or whatever size you want. It's alright if it crumbles, after all, mushed cake always tastes incredible!

In a dish large enough, start adding some cake, spoons of rice mellow, spoons of the syrup, and pecans, to get a good mix of everything. And voila! Turtle Mud!

If you're making this for just immediate family, you may want to half the recipe. Unless, of course, you want to be stuck with leftovers ;)

Saturday, May 28, 2011

Raw Asian Salad



Chinese food has long been one of my favorite cuisine, although I would always get the same thing (chicken and broccoli- yuck!)from a somewhat-dirty place. I finally began to really appreciate Asian food after going vegetarian and discovering a veg Asian restaurant not too far from me. And, especially after going vegan, I found it so nice to be able to actually look through a menu and have options rather than just getting the house salad or plain pasta.
I was happy to find that making raw vegetables Asian-style was easy and tasty. I decided to take raw Asian food a step further when I found some cabbage and mushrooms in the fridge that just needed to be used.
The outcome wasn't bad at all! My meat-loving dad even rated it a 7 out of 10 as a meal and a whopping 8 1/2 as a salad! (My mom gave it 8 out of 10 for a meal and 9 out of 10 for a salad)



Asian Salad serves 3

Ingredients:
1 ½ C shredded cabbage
3 carrots, grated
2 stalks celery, diced
1 C snow peas, chopped
1 C button mushrooms, chopped
1 shallot, diced
2 scallions, chopped

Marinade:
2 ½ Tbsp Olive Oil
1 ½ Tbsp Sesame Oil
2 Tbsp Nama Shoyu
½ Tbso rice vinegar
1 Tbsp Water
½ Tbsp Lemon juice
¼ tsp ground ginger
¼ tsp white pepper

Prepare all of the vegetables and mushrooms, and toss in a large enough dish.
Mix the marinade ingredients together in a bowl, and pour over the vegetable mixture. Mix well.
You can eat it now, but it tastes better if you let it marinate for an hour or so.
Serve over a bed of spinach.