Raw Pad Thai Salad

I must say that the look of this was what attracted me.  I am a sucker for bright colors!!  :)  I came across this wonderful recipe at "Oh She Glows" and it is great!!  Pretty pretty!!

I loved the whole julienne with a device idea that she discusses there, so I found a nice little tool that will do that..... and yes I bought a kitchen item for use in one recipe!!  I will use this again!  :) 

 Safety note!! Keep things on your cutting board, don't hold the veg in your hand......  just trust me on that!

Basically, you shred, julienne or slice very thinly zucchini, peppers, carrots, onion (not shown) and cabbage.  Add some edamame and then make the dressing......

  

I used my fake "Magic Bullet" as I only had crunchy peanut butter, though I am not convinced that chunks of peanuts or almonds would not be awesome. And of course I was in a hurry and forgot to take a pic of the dressing ingredients and/or finished dressing .... 

There are also a number of things I will change next time:

1. a little salt would have been good I think.....
2. some kick of heat- cayenne, pepper flakes, sriachi sauce, something just for a tiny bit of spicy
3. I will replace the water with a couple tablespoons of light coconut milk.
4. Either add some chopped peanuts or almonds or not "blend" the chunks out of the crunchy peanut butter and almond butter that I used.

It was so crunchy and light, but very satisfying.  Wonderful summer side or a meal the next day!  :)

 Rainbow Raw Pad Thai

Yield: 2 large servings (this is also really heavy on the dressing- pour with discretion)

• 1 medium zucchini, julienned
• 2 large carrots, julienned
• 1 red pepper, thinly sliced- I used tiny cute lil peppers
• 1 cup thinly sliced red cabbage
• 3/4 cup frozen edamame, thawed
• 1/2 white onion- thinly sliced
• 1 tablespoon hemp seeds** and/or a teaspoon of sesame seed
• Optional topping of chopped nuts of your choice

For the dressing 

• 1 garlic clove
• 1/4 cup (creamy or chunky) natural peanut butter and/or almond butter ( I used half pb and half almond)
• 2 tablespoons fresh lime juice
• 2 tablespoons low-sodium tamari
• 2 tablespoons water  -- definitely consider coconut milk
• 2.5 teaspoons pure maple syrup (or other sweetener)
• 1/2 tablespoon toasted sesame oil
• 1 teaspoon freshly grated ginger (I used more like a tablespoon)
• **cayenne pepper, red pepper flakes or some sort of hot sauce for heat

1. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into large bowl. Add edamame and onion.  Toss

2. Prepare the dressing by processing all dressing ingredients in a mini blender or a whisk. The blender will smooth out the dressing.  I am thinking nut pieces would be nice. Pour over veg and toss.  Add only 2/3 - 3/4 dressing at first.  A lot of water will be released by the zucchini in a short time.

3. Top bowl with  hemp and sesame seeds, and chopped peanuts, cashews or almonds perhaps??  Enjoy!

**note about Hemp seeds- these thing are so tasty!  And are protein packed- worth finding and trying in all sorts of things.  I put it on my cereal with blueberries sometimes........  YUM


You will definitely find some joy in this one!

Guac and lentil rollups- plus cocoa almonds!

I have been really hungry for something with avocados lately, and I picked some up today at the grocery.  So NOW what??  I didn't want to make just plain, old (but good) guacamole and had some wraps around..... and so I did some Pinterest searching.  I saw a few things that involved avocados, and something that was a wrap, and another that talked about having salad as a snack....  so this all sort of happened from a crazy combination of things that included me be too lazy to actually cook!

I had some couscous and lentils left over in the frig from earlier this week.

  It is a simple combination of plain lentils and couscous that is a cinch to make and use like rice.  So I combined the couscous/lentils with chopped tomato

Some red, sweet pepper,

a good squeeze of lime and some chopped onion,

a half of an avocado,

And a little Spanish olive oil

I mixed it up and added a little seasoned salt (I used Spike) and put it on a wrap

60 calories!

I sprinkled with a little black pepper feta, but if you want it vegan that is easy to leave off!!  So many possibilities for alteration and variation.  This was easy and fast, plus has lots of great veggies, and healthy fats.  SCORE!!

Guacamole and lentil/couscous rollups

all measurements are approximate 

1/2 - 3/4 cup couscous and lentils 

(Just cook some couscous in water according to directions and then add a can of cooked lentils)

1/3 cup chopped tomato

1/2 diced avocado

1 Tablespoon chopped onion

1/3 cup chopped pepper

1 -2 Tablespoons lime juice

Spike or other seasoned salt

1 Tablespoon olive oil

Combine all ingredients in a bowl and spoon into a wrap and sprinkle with feta cheese!!  

Variations could include adding cucumbers, olives, any other veggies that seem would go with these flavors. Flavorings like garlic, cilantro or other herbs too would go great.  I think it works well for using up things in the frig!

I loved this!  It was so good....  Sort of greek, but I had Mexican in mind when I began making it.....  so I'm not sure what it ended up being.  :)

So I am also breaking myself of a severe sugar addiction- again!! This little dish is something that my fitness friend and long, lost twin Cheri from St. Louis told me about!  Basically it is a Paleo type recipe for a snack with almonds, cocoa and coconut oil.  YUM!

Combine almonds, a teaspoon of melted coconut oil (MCT oil) and dust with a teaspoon of cocoa powder.  This smells divine, tastes really good and is not sweet, though it gives you a bit of a chocolate addiction relief!

It was a yummy night for eating- I wish there was left overs though!  Oh well!  Until next time, be a joy giver!!

Chocolate "Ice Cream" - Raw and Clean!!

I am a chocolate fiend.  It is something that I crave and something that comforts me~ and ice cream?  Well, yeah, I can do ice cream.  I DON'T do ice cream very often, but that doesn't mean it is out of the question.  So- what can you have that is very much like ice cream, but without all the unnecessary "stuff"? 

Why, some banana chocolate ice cream!!  Before you pooh pooh this, you need to try it!  It is SO good!!  I got this recipe from Tanya at The Sunday Baker- if I hadn't gotten sick, I would have made it the day she posted, but I just couldn't.  I'm glad I did later, though, because it is GREAT.  You will find her post way prettier!  I was photographing my rendition under duress- construction duress!  

Banana, peanut butter, cinnamon, vanilla and cocoa- that's IT!  YUM!!!!  If you get natural peanut butter, it is raw and clean.

The ingredients are very simple, the only thing you need to do is slice up 2 bananas and put them in the freezer!  Takes an hour or so for them to freeze solidly.

Process the bananas for a while- until they get all smooth and creamy...

Add in the other ingredients- peanut butter, cinnamon, cocoa and vanilla.  If you don't want chocolate, you can just put in the vanilla, or you could switch to almond butter or cashew butter, or maybe add in a few mini chocolate chips when it is done being processed..... oh the possibilities are endless!

If you don't stop all the time to take pix, you can do this really fast and have a frosty, frozen, very ice creamy treat!

If you eat the whole thing- it is approximately 300 calories, depending on the size of the bananas- if you split it with someone, though the word "why?" springs to mind, it would be less than that!  :)

Creamy Banana Chocolate "Ice Cream"

2 frozen sliced bananas

1 Tablespoon natural peanut butter

1 Tablespoon cocoa

1/2 - 1 tsp vanilla

1/2 - 1 tsp cinnamon

Process bananas in food processor until smooth and creamy- this takes a few minutes.  Keep scraping down the bowl.

Add PB, cocoa, cinnamon and vanilla.  Process a little more, until combined.

Eat it and enjoy or return to freezer for a while, though you won't be able to stop yourself.....

And it will give you a lot of JOY!

Neglected Food Post! SW Veggie Soup!

I have been meaning to post another round of cooking, but things sometimes do get in the way!

I also have to figure out a way to get a separate list of recipes I think- it might be nice to be able to have them in a list.  But right now that would involve time I don't seem to have.

This weekend I made Southwestern flavored Mixed Vegetable soup!  I sort of followed a recipe, but I can never leave well enough alone!  :)  So I improvise and change things to suit my needs, what I have and what I like!  PLUS, I tried out making tofu in a few ways to up my protein a little in my diet.  So far so good!

My go to book these days!

At this time of the year, I have to take advantage of my pantry!

I try to find lower salt versions of things, or I  rinse off the canned things to remove some sodium!

 Chop up that onion!! I take the little growing tip out before I dice it up.  It is really pretty though.

Add the firmer vegetables with the onion to get them cooking!

Seasonings- needs a hot kick though I discovered- I added red pepper flakes

Add garlic and spices and let the flavors bloom in the oil

Add the rest of the vegetables and the broth and let cook until potatoes are done.

 I have this new cookbook, too, but I haven't had much of a chance to look at it yet!  I will be investigating soon.

My first attempt at tofu!  I just used some Braggs (really tastes like soy sauce) and pan fried in a tiny bit of oil- good!

SOUTHWESTERN MIXED VEGETABLE SOUP

adapted from How to Cook EVERYTHING Vegetarian, by Mark Bittman

I adapted this by adding the veggies I had and leaving out the ones that I can't even get in town!

2 Tablespoons olive oil (or corn or canola)
1 large chopped onion
1 T minced garlic
1 dried chipotle pepper (I used some chili powder)
1 T cumin (yes, that is right- a Tablespoon)
1 - 2 tsp oregano
salt and pepper
1 large potato, roughly chopped
1 cup corn kernels
1 cup cooked black beans
3 tomatillas - or canned (didn't have this)
1 med. tomato ( or 1 can crushed tomatoes)
1 medium zucchini, chopped
(carrots, pepper, any veg you like also!)
6 cups vegetable stock
cilantro leaves
red pepper flakes or cayenne

Heat oil in a deep pot and saute onions- and carrots/peppers etc if you use them.  about 5 or 6 min.  Add the garlic and chipotle at the last 30 seconds and stir.  Sprinkle on cumin, chili powder, oregano, salt and pepper and stir.
Add the rest of the vegetables and cook for a few more minutes, until vegs are shiny and hot.

Add broth, reduce heat to a simmer and cook 20 min or so.

Adjust seasonings-  I added pepper flakes and would also add a little cayenne, as this was pretty mild.  Make it taste how you prefer!  VERY versatile!!

About 220 calories per cup.  SCORE!!!


I STILL haven't written up the post for the AWESOME sweet potato salad I made over Christmas.  It was sooooo good.  I must- soon!!!

I really have to start using up my frozen treats from previous weeks!  So I might need to hold back on the new recipes- ha- maybe.



Find your joy today and make sure you give some away!  Someone might need it.....

Red Lentil Sauce- NEW recipe of awesomeness, plus the recipe for a great Vegan Banana Bread

I found a new vegetarian website, the Everyday Vegetarian ( http://www.everyday-vegetarian-recipes.com/index.html) and a great recipe to try!  I really like lentils, they are fast to make and the red ones are so pretty.  They are more orange than red, but you get the drift!

I am always looking for fast recipes to make after school or on the weekends.  I need ideas!!  Anyway, here is a good one. So far I have had it on quinoa and in a wrap.  It was actually listed as a spaghetti sauce, so that is another possibility.  I have some in the freezer, too!  

Almost all of the ingredients I used for this first batch were either organic or from my garden.  Which means they are organic, as well....  

lentils, cinnamon, olive oil, onion, tomatoes, garlic, carrots

Dice the vegetables

saute

Cinnamon is a different flavor profile for garlic

saute the cinnamon and garlic after the vegetables are soft

Add tomatoes and lentils and water or broth

Cook down the sauce

Fresh basil

Ingredients:

1 Tablespoon Olive oil

1 diced onion

½ cup carrots, diced

2 – 3 garlic cloves

¼ - ½ tsp cinnamon

2 cups diced tomatoes

1 cup red lentils (any color will work)

1 ½ cups vegetable broth or water

3 Tablespoons fresh basil or 1 tsp drybasil

Saute onion and carrots in Olive oil,about 5 min. Add cinnamon and crushed garlic cloves. Stir overmedium heat about 30 seconds, until you can smell the garlic.

Add tomatoes (canned or fresh), lentilsand water or broth. Add dried basil here if using it. Cook overmedium low heat about 15 minutes, or until lentils are done. Addfresh basil just before serving.

OPTIONS AND NOTES:

You can add in any vegetable you like! Either raw, by adding with the onion and carrots, or cooked by addingthem with the tomatoes.

You could use any color lentil or splitpeas that you have.

Maybe a touch of white or red winewould be tasty!

If you don't think you'll like thesomewhat sweet taste of cinnamon, leave it out and add some chilis ororegano or thyme. I sort of love the combo of garlic and cinnamon-it was a pleasant surprise!!

I plan to make this again and freeze itfor quick sauces.

I cooked some quinoa and had a very tasty dinner!

Calorie count for the sauce:
143 for 1/6th of the recipe, with 22 gm of carb, 2.3 fat and 7.2 gm of protein  YUM!

Additionally:
I made a fab Banana Bread that happens to be Vegan.  My sister is coming here for the weekend (wedding weekend, people!!!) and she happens to be unable to have milk products of any sort.  SO, I thought it would be nice to make something she could have.  I found this recipe online, and it is fantastic!  And because there are no eggs, you can have a few fingers full of the batter from the empty bowl and not worry about salmonella!!  :)  WIN!!

I did not have the energy to take pix, tho, so you will have to take my word for it, it is divine.  You would have no idea it is anything but regular banana bread. Yes it does have oil, but not a ton.  And it has almond or soy milk in it- which is why the consistency is so good.

EDIT:

I did take a pix with my phone!!!  Who knew!

 VeganBanana Bread

Ingredients:

2cups all-purpose flour

3/4cups white granulated sugar (I prefer unrefined cane sugar)

1/2cup dark brown sugar, packed

3/4t. baking soda

3/4t. salt

3/4t. cinnamon

1/2cup plain soy milk or almond milk

1t. apple cider vinegar

2cups mashed banana, from about 4 large very ripe bananas

1/4cup canola oil

2T. maple syrup

1t. vanilla extract

Walnuts(optional)

Preparation:

1.Preheat the oven to 350 F. Lightly oil a 9"x5" loaf pan andset aside.

2.In a medium-sized mixing bowl, sift together the flour, sugars,baking soda, salt and cinnamon.

3.In a large mixing bowl, whisk together the soy milk and cider vinegarand let stand for 2 minutes. Add the mashed banana, canola oil, maplesyrup, and vanilla extract, whisking until well combined. Add the dryingredients to the wet, mixing until just combined (do not overmix!).Fold in the walnuts if using and pour the batter into the preparedloaf pan. Bake for about 1 hour, or until a toothpick inserted intothe center emerges clean. Allow the bread to cool on a wire coolingrack for 20 minutes before serving. Serve warm or at roomtemperature.

Thisrecipe came from about.com/dairyfreecooking

So, this was a pretty productive day- got lots done.....  makes me think I should do a wedding count down post!!  

Hmmmm.....  

Until that time- be a joy giver!