Spicy Mexican Fudge

Being from San Diego originally, I love Mexican food.  Good Mexican food.  Trips down South always bring to mind the flavors of chili mixed with tropical fruits like coconut and mango.  This Spicy Mexican Fudge delivers the pungent pairing of spicy and sweet, smooth and chewy, and every bite comes with a little kick of heat!  This fudge is power packed full of antioxidants, protein, fiber, and calcium.  Bite into a mouthful of heavenly rich and creamy fudge and deliver energy and vitality to your body at the same time!  Does it get any  better?!

Makes 24 pieces
Ingredients:
1/2 cup coconut oil (raw, unrefined, organic works best)
1 cup dried fruit (mango, blueberries or papaya work well just make sure it is unsweetened and chopped into small pieces if using strips of dried fruit)
1/2 cup raw almond butter
1 cup raw cocoa powder or carob powder (I've taken carob chips and powdered using a coffee grinder)
2 tbsp raw honey
1 tsp chili powder
1/2 tsp cayenne pepper
1 tsp ground cinnamon
2 tbsp shredded coconut
1/4 tsp sea salt (optional)

1. Place your coconut oil in a bowl and then place in a sunny spot to liquefy.  If the day is cloudy, set the jar of coconut oil in a pan of very hot water to liquefy.
2. In a medium bowl, add the coconut oil, dried fruit (I'm using mango), raw almond butter, cocoa powder, raw honey, chili powder, cayenne, cinnamon and salt.  Mix well until all the ingredients are incorporated.
3.  Coat the bottom of an 8-inch square pan with coconut oil or if you have parchment paper, line the pan.  I like to use the parchment paper because it makes for easy removal and very easy cutting of even pieces.  However, coconut oil works as well.
4.  Spread your fudge into the pan, creating an even 1-inch deep layer.  Sprinkle the shredded coconut over the top in an even layer.  Cover and place in the freezer for an hour or until very firm.
5.  Remove from the freezer and place on the counter for the fudge to soften enough to cut easily.  This will take about 20 minutes.
6.  If using parchment paper, lift the fudge out of the pan and cut on a flat surface.  If you've used oil, cut the fudge into 24 evenly sized pieces (about 1 1/2 inch squares).  Fudge will keep in a covered container for up to 2 months in the fridge or up to 6 months in the freezer.  This fudge lasted about 1/2 day in my kitchen!!  We ate it so quickly!
*if left out, this fudge will melt so make sure to keep it cool :)

✌ YUM

Coconut Lime Quinoa Salad

This salad is fresh and so delicious!  Right now, I'm playing around with raw foods and sprouting so I've used raw sprouted quinoa but you could also use cooked quinoa.  The coconut, lime, and fresh veggies make for a breezy taste of the tropics and are loaded with healthy fats and enzymes.  Coconut is a rich beauty food and will help give you clear radiant skin, shiny hair, and strong nails.  If you are buying your coconut milk in a can, try True Native Organic Coconut milk which is my favorite.  You can also buy coconut milk frozen so that you can keep it fresh in the freezer and grab it whenever you need it.  Once you try this Coconut Lime Quinoa Salad, you will be addicted for life and will want to make it again and again :)

Ingredients:
Dressing:
1/4 cup full fat coconut milk (if you use low fat, it won't be creamy, it will be watery)
1 tsp lime zest
2 tbsp lime juice
1 tsp Siracha (or any kind of chili paste you have around.  I happen to put Siracha in pretty much everything)
1/2 tsp sugar (or if trying to avoid sugar, you can use honey or stevia)
1/2 tsp salt
1 tbsp chopped fresh cilantro (if you don't like cilantro (*gasp*) you can use basil)
Salad:
11/2 cups Quinoa (click here for cooking and sprouting directions)
2 tbsp shredded coconut (organic unsweeted)
1/4 cup chopped red bell pepper
1/4 cup chopped cucumber (if organic, leave skin on)
1/4 cup chopped carrot
1 cup Spinach, remove stems and chiffonade
1/4 cup chopped raw cashews (if you do not like cashews you can use raw peanuts or raw macadamia)

In a small bowl, whisk coconut milk, lime zest, lime juice, sugar, salt and Siracha.  Once well whisked, add the chopped cilanto and gently mix and set aside.  In a large bowl, add the quinoa, 1 tbsp shredded coconut, bell pepper, cucumber, carrot, spinach, and cashews.  Mix well.  Add the dressing and toss well.  Add the remaing tbsp of shredded coconut to the top layer of the salad.  Refrigerate for 3 minutes to allow flavors to develop. Then enjoy!

✌ YUM

Basic Cooked Quinoa

QUINOA (pronounced keen-wah)


Truly a health food, this super grain is a complete protein serving up all essential amino acids necessary for our bodies.  Many non-vegans believe that there are no plant based sources of complete protein.  Well, they are mistaken.  Not only is this super grain full of fiber, high-quality protein, and no cholesterol, it is absolutely delish.  It is light and fluffy, nutty in flavor and incredibly versatile.  Plus, it is easy to make and can be enjoyed sprouted, cooked, and eaten cold, room temperature or warm!  Oh Quinoa, how I love thee!

Basic Cooked Quinoa
Serves 4
1 cup quinoa
Scant 2 cups filtered water

First rinse the quinoa to be sure it is rid of debris.  In a medium-sized pan, add quinoa and water. Bring to boil, then reduce heat, cover, and simmer for 10 to 15 minutes.  Once the all the water is absorbed, you know for sure the quinoa is cooked.  Fluff with a fork and at this point you might want to add a pinch of salt and pepper.  Enjoy!

Additional cooking method:
For extra fluffy quinoa, try this method:
Add the quinoa (1 cup) to a medium sized sauce pan.  Lightly toast quinoa over medium-low heat for about 30 to 60 seconds, stir often to prevent burning.  This eliminates the need to rinse the quinoa since it will burn off the outer saponin.  Add 2 cups boiling water.  Once the water is added, bring to simmer and cover.  Cook for 10 to 15 minutes or until the water is absorbed.  Fluff with a fork and enjoy!

*Quinoa is so good for you that NASA has chosen it as a food to be included on long-duration space flights to Mars and beyond! Hey, if the peeps at the space station eat their quinoa, maybe everyone should!
*Quinoa is gluten-free

Sproted Quinoa
2 cups quinoa    soak time: 6 hours   sprout time: 1 day
Soak quinoa for six hours.  Drain liquid and place in a cool place out of direct sunlight.  Rinse twice a day. Once sprouted, the quinoa will keep in the refrigerator for 2 to 3 days.

Carob Ginger Balls

The idea for these balls was created from my love of ginger salad dressing topped with sesame seeds.  Ginger and sesame go so well together and I am an avid lover of dark chocolate covered ginger.  I wanted to make something healthy that would satisfy hunger, sweet cravings, and need for energy.  Then, Carob Ginger Balls were born!

Makes 24 Balls
Ingredients:
1/2 raw almonds
1/4 cup raw sesame seeds
1/4 cup raw sesame seeds for rolling the balls in
1/4 cup raw sunflower seeds
1/2 cup raw carob powder (if you can't find this, grind up carob chips into a powder)
2 tbsp green powder
1 tsp chlorella powder
1 tsp spirulina
1/2 cup honey
1/2 tsp ground cinnamon
1 tbsp chopped candied or dried ginger

1. Grind the almonds, sesame seeds, and sunflower seeds in a spice/nut/coffee grinder into a fine meal.
2. In a medium bowl add your seed and nut meal, carob powder, green powder, chlorella powder, spirulina powder, honey, and cinnamon.  Mix well with a large spoon.
3.  Add chopped ginger and mix well.
4.  On a separate plate, sprinkle 1/4 cup raw sesame seeds.
5.  With clean, dry hands take a pinch of the dough roughly the size of one heaping tablespoon and roll into a ball.  Roll the ball onto the sesame seeds to make a "candy" coating.  This will give the balls a nice crunch like candy. Repeat until all the dough is gone.
6.  Place the balls on a large plate or tray.  Cover with plastic wrap (I like to cover with parchment paper first then plastic wrap) or place in a sealed container.  Let the balls sit for 12 to 24 hours in the refrigerator before enjoying.  Balls will keep for 2 weeks in sealed container in the refrigerator.
*These balls hold their shape extremely well and can travel without getting mushy!

✌ YUM

*pictured here with High Energy Almond Balls

High Energy Almond Balls

These High Energy Almond Balls get their name from the loads of fiber, manganese, iron, protein, and healthy fat packed into these little powerhouse balls.  The kick of cayenne will get your blood moving in the late afternoon and the high level of chlorophyll will bring vitality to anyone in need of a pick me up.  Super simple to make and just as tasty as a batch of cookies straight from the oven, these little gems will disappear quicker than you can make them!

Ingredients:
Makes 24 balls
1 cup raw almonds
1 cup dried cranberries (if you don't have cranberries on hand, you can use cherries or even blueberries)
1 cup raw almond butter
3 tbsp honey (raw local honey is best)
1/4 tsp cayenne pepper
1/2 tsp ground cinnamon
1/4 tsp chlorella powder (you can also use green mix powder or spirulina powder)
pinch of sea salt


1. Using a spice grinder (a.k.a. a coffee grinder) grind your raw almonds to a medium/soft texture.
2. In a large bowl, add your freshly made almond meal, cranberries, almond butter, honey, cayenne pepper, cinnamon, and chlorella powder.  Using a large spoon, mix you ingredients very well.  These will mix into a dough once all the ingredients are evenly distributed.
3. With clean, dry hands take a small pinch of dough about a tablespoon worth and roll it in your hands to form a ball and place on a large plate or tray.  Repeat the process for each ball.
4.  Cover the balls with plastic wrap (I like to cover first with parchment paper and then plastic wrap) and refrigerate for 8 to 24 hours.  The balls will keep in a tightly sealed container in the refrigerator for 2 to 3 weeks.

*If packing your balls to go, they will warm to room temperature and mush easily!  Pack them individually in plastic wrap or parchment paper or you will end up with a sticky mess.  If they need to travel and hold up for more than 4 hours outside of a refrigerator, roll the balls in chopped raw almond slivers.  This will help them keep their shape.

✌ YUM

*pictured here with Carob Ginger Balls

Rainbow Heaven Salad

Being a vegan, it goes without saying that I love a good salad!  There is nothing better than a heaping salad full of my favorite veggies and covered in a tasty dressing.  If I don't eat salad regularly, I begin to crave it more than sweets or caffeine!  I need my fresh food fix!  It has been warming up lately here on the island and it is the perfect weather to eat fresh salads and enjoy the sunshine.  This one is my favorite because it looks so pretty and you can put anything you like into it.  Just make sure to use as many colors as possible to ensure a wide variety of different vitamins, minerals, and phytonutrients!  Here is my Rainbow Heaven Salad:

To make Rainbow Heaven Salad:

Ingredients:

4 cups Romaine (organic, rinsed, and torn by hand into bite size pieces)

2 large leaves kale of any kind (if using curly green kale, give it a few squeezes to crinkle and soften - this help to decrease bitterness and allow for absorption of salad dressing.) Tear into bite size pieces.

2 red beets (if using raw then shred, if cooking, chop)

2 carrots shredded

1/4 cup corn (always, always, always buy certified organic corn to ensure it is not GMO)

1/4 alfalfa sprouts

1/4 mung bean sprouts

2 tbsp raw sunflower seeds

2 tbsp raw papita seeds

1/4 cup cherry tomatoes halved

1 avocado diced

1 cucumber diced (organic so that we can leave the skin on - that's where the nutrients are jam packed)

1 heart of palm (from a jar) sliced

1/2 cup broccoli florets (more or less depending on the size of your dish since these will garnish the edge)

1 tbsp chiffonade basil  (simply roll the leaves into a little taco and then slice thinly to chiffonade)

1 tbsp chopped cilantro

basil and cilantro to garnish

1. First create the bed of lettuce with the romaine and the dino kale.  You can use a bowl, I've used a glass loaf pan simply because it makes the rainbow effect much simpler.  Pack the leafy greens into the dish and create a flat even surface on top.

2. Add each veggie according to color.  Here I've done: beets, tomato, carrot, corn, alfalfa sprouts, avocado, mung bean sprouts, sunflower seeds, cucumber, heart of palm, and papitas. 

3.  Reserve the chopped herbs for after the salad has been plated.  Garnish with the sprigs of basil and cilantro.

4. Break off individual broccoli florets and tuck into the ege of the dish to create a pretty and edible border for the salad.  

5.  Dress with Goddess Glow Dressing and enjoy!

✌ YUM

Dark Greens Lentil Salad

Dark Greens Lentil Salad is my ultimate go-to dish for making lentils.  You can really use any dark leafy green with this but I ♥ kale and rainbow chard the best.  Therefore, this dish calls for both of these nutrient dense, calcium rich dark leafy greens.

Yields 4 servings
Ingredients
2 cups lentils (Green work best. Rinse well and drain to remove any debris)
4 cups filtered water
2 cups dark leafy greens (about 3 large leaves)
1/4 Red Bell Pepper
1 tbsp fresh basil (you can use cilantro or parsley)
1/4 cup balsamic
1 tbsp olive oil
1 tbsp olive oil or coconut oil for sauté
2 pinches salt and pepper or to taste

1. In a medium sauce pan, add water and lentils, bring to a boil.  Reduce heat to low, cover and allow to simmer for 15 to 20 minutes or until water is absorbed and lentils are tender.

2.  In the meantime, roughly chop dark greens, julienne the bell pepper and chiffonade the basil.  In a pan, heat oil over medium heat and add dark greens to sauté.  Cook very quickly just to soften the greens, about 3 to 5 minutes.  Season with salt and pepper to taste.

3.  In a bowl, add olive oil and balsamic.  Whisk together to emulsify.  Add bell pepper and basil and toss well.  Add lentils and dark greens.  Toss.  Serve warm.  Garnish with julienned red bell peppers.

I've served my Dark Greens Lentil Salad alongside my Apricot Quinoa Amaranth Timbale!! Enjoy!

✌ YUM

Apricot Quinoa Amaranth Timbale

Apricot Quinoa Amaranth Timables will blow your mind!  They are so easy and delicious and packed with flavor - unique flavor to boot!  You will need a mold of any kind to make your timbale shape.  Quinoa and amaranth mold extremely well and these shapes will easily hold.  I've used a small glass bowl to make my mold but be creative and see what your kitchen has to use!!

Makes 1 large timbale or up to 5 small timbales

Ingredients:

1/2 cup quinoa, rinsed well and drained

1/4 cup amaranth

1 tbsp olive oil (organic and expeller pressed is best or you can use coconut oil with this dish)

1/2 a small onion, finely diced

1/2 tsp cumin

2 pinches salt

1/4 tsp cinnamon

2 tbsp chopped raw almond slivers

5 dried apricots, diced

1 orange - zest and juice

1. Since we are zesting, make sure to use an organic orange and wash very well.  Zest orange and set aside the zest.  Juice orange into a measuring cup.  Add to your juice enough water to make 1 1/2 cups.  Set this aside.

2. In a medium sauce pan, heat oil.  Sauté onion over medium heat for approx 5 minutes or until tender.  Do not let your onion brown as this will bitter the flavor.  Add to the onion the water/organge juice mixture, salt and bring to boil.  Once at a rapid boil, remove from heat and slowly stir in the amaranth.  Add the quinoa, return to heat, bring to boil, reduce heat to low, cover and allow to simmer until all of the liquid has been absorbed, about 25 mintues.

3. When the grains are cooked, they will be tender.  Remove from heat and add the remaining ingredients.  Stir well.

4.  Take your mold (small bowl, container, etc.) and grease with a little oil.  Fill with the quinoa mixture  and pack well.  Then immediately flip the mold onto a flat surface or plate and tap the bottom of mold to release the timbale.  Garnish with a sprinkle of cinnamon and dried apricot.

I've served up my Apricot Quinoa Amaranth with a side of Dark Greens Lentil salad and a fresh sprouted sunflower salad.  Enjoy!

✌ YUM

Lentil Banana Salad

Ok For Real this tastes like heaven in your mouth.  The combination of banana and lentil is unique, exotic and provides a savory sensory taste bud drenching experience.  Traditionally, this is a Congolese dish which I once made for a dear friend of mine before he left for the Congo to help build schools in impoverished areas.  During my search to find vegan Congolese recipes, I found many treasures. This gem is one such treasure and is very simple to make.

Ingredients:
2 cups lentils (green are best but you can use brown or yellow as well)
4 cups water
1/4 cup balsamic vinegar
1 tbsp olive oil (organic cold pressed/expeller pressed is best)
2 bananas (sliced thick)
1/2 diced red bell pepper
2 tbsp fresh chopped cilantro
salt and pepper to taste

1. In a sauce pan, add lentils (rinse and drain first) and water.  Bring to a boil, reduce to low heat, cover and allow to simmer for 15-20 minutes or until all the water is absorbed.  Keep an eye on them and remove from heat once the water is absorbed and lentils are soft.  If left over a hot burner, the lentils will continue to cook and can lose their color.  Set aside and allow to cool to room temperature.

2. In a small bowl, add the balsamic vinegar, oil, and a pinch of salt and pepper.  Whisk together to emulsify.  Add the bananas and bell pepper and toss to coat.  Add the lentils and the cilantro then toss well.  This can be eaten immediately or left in the fridge up to 4 hours to develop flavor.

I've served up my Lentil Banana Salad my vegan soy free quiche and a tasty sprout salad.

✌ YUM

Vegan Soy-Free Quiche

Don't get me wrong, I love tofu.  It's delicious, versatile and will adopt any flavor/texture you assign to it.  However, with soy being added to so many foods these days, being a popular GMO crop (so make sure to only eat certified organic soy) and so many people having soy allergies, I decided to make a soy- free vegan quiche!  This was no easy task.  As of now, my recipe is in the works.  Here is my first quiche:

It was delicious but I used a combination of flax meal, chia meal, and quinoa flour mixed with nutritional yeast and veggie stock to work as the filler.  It tasted great but took on a very flax color which made it look like an earth pie and not so much a quiche.  So, this tasty treat is still in the works :)

Sprouted Mung Beans

2 cups dry Mung Beans   Soak 8hrs  Sprout time: 3 days

Mung Beans are commonly used in Chinese cuisine and I was first introduced to them in the form of glass house noodles.  These clear noodles are made from mung bean starch and are very popular in Asian dishes.  When I was living abroad in Brisbane, Australia, my housemates were from Malaysia and they not only taught me how to cook, but they introduced me to new types of food I had never had before.  As a veg, I was little freaked out to find a whole eel in the freezer but cultural differences will always exist.  They were a great group of girls and I owe my love of mung beans to them.

Sprouting mung beans allows you to eat them raw and indulge in all of the wonderful enzymes they have to offer.  When sprouted, mung beans are considered a superfood bountiful with densely packed nutrients.  1 cup of sprouted mung beans contain:

31 calories
3 g protein
43% RDV Vitamin K
23% RDV Vitamin C
16% RDV Folate
10% RDV Manganese

While they are not a complete protein in of themselves, sprouted mung beans are a great addition to a vegan diet.  Plus, spouting is fun!  The Chinese would sprout mung beans during long sea voyages when obtaining fresh produce was not possible.  Even back in the day, these sailors knew how to eat their greens!

To Sprout:

2 cups dry mung beans (which you can buy in the bulk section of Whole Foods, Sprouts, Central Market)
Soak your dry mung beans for 8 hours away from direct sunlight.

It is very easy to soak them overnight for the 8 hours.  Then rinse your soaked mung beans and put back in a dark and cool place.  If left in the light, they will get mouldy.  An empty cupboard works well.  I transfer my soaked beans to a mason jar with a sprouting lid for easy rinsing.  If you don't have a sprouting lid you can use cheesecloth and a rubber band or a fine mesh strainer.  Rinse your mung beans two times daily with filtered water.  Don't let them sit in water, avoid this by placing your sprouting jar at an angle in a bowl, cup or on a dish rack.  If you only have counter space available, cover your beans with a cloth to keep them dark.  Do this for two days and on the third day you will have sprouts!

✌

Place sprouts in sunlight for about 15 mins to activate the chlorophyll.  Remember, cooking heat will kill the chlorophyll so I suggest consuming them raw.  Sprouts will keep in the fridge for about 3 days.

Spicy Peanut Sauce

This can be used as a sauce or a dressing.  Control the consistency with the amount of water added.  More for thin dressing, less for a thick dressing.

Ingredients
3 tbsp organic creamy peanut butter
1/4 cup water
1 minced garlic clove
1/2 to1 fresh chili OR 2 1/4 tsp chili sauce
2 tbsp raw apple cider vinegar or rice vinegar
1 tbsp honey (some vegan omit honey but I eat it if it's local)
1 tbsp soy sauce OR 1/2 tsp sesame oil  (I like to limit salt and soy so I use the sesame oil)
1 tbsp raw white sesame seeds (optional)
1 tbsp chopped fresh cilantro (optional)

In a small bowl, add peanut butter and water and whisk well.  Add remaining ingredients and whisk again.  Garnish for serving bowl with fresh sesame seed and cilantro.

Fresh Rolls

The beauty of these rolls is not merely the ease of making them, their delicate flavor or professional presentation BUT the true beauty is the abundant varieties of fillings you can put inside.  I've used tofu, glass house noodles, soy chicken, even strawberries with jasmine rice!  These rolls are made with tons of live enzymes from my freshly sprouted mung beans!

The skins for the wraps are made out of tapioca flour and come in hard disks that easily soften when submerged in water.  They are incredibly cheap.  I've paid $1.29 for this package.    

Available in the Asian food isle of most grocery stores from Albertsons, to Whole Foods, to specialty Asian markets.  Super easy to find :)

Once you have the wraps, you need to slice up some filling to go inside.  Today, I've julienned some red bell pepper, sweet Persian cucumber, carrot, shredded romaine lettuce, cilantro, and sprouted mung beans.

Prepare your filling on a separate plate because once your wrap is wet, you want to fill it and wrap it fairly quickly otherwise it will get sticky and become difficult to handle.  Take a plate or large bowl and fill with warm water.  You will need to pass each spring roll wrapper though warm water, let it sit in water for about 30 seconds to 60 seconds until it softens.  Then place your soft, slightly wet, wrap onto a flat surface, fill, and roll.  It's that easy.  Just make sure to roll the wrap tightly, like sushi, to get a good secure wrap that it tight and not messy.

Serve it with my spicy peanut dipping sauce for an amazing vegan food experience!!  So Yum!  Fresh rolls travel really well and make for a great to-go lunch!!

✌ YUM

Strawberry Quinoa Salad

This salad is PERFECT for breakfast, lunch or dinner!  Serve warm, room temperature, or cold it is great any old time.  I've added it to a lunch alongside my quinoa wrap and citrus kale salad.  Incredibly easy to make, incredibly good for you, and colorful to look at!

Ingredients:

Makes 2 side servings or 1 entrée serving

1/2 cup cooked quinoa

1 half an apple, chopped (if organic, chop unpeeled)
4 strawberries, chopped (reserve one for garnish)
2 tbsp raw cashews, chopped
2 basil leaves, chiffonade
Dressing:
Juice of 1 lemon approx. 2 tbsp
1 tsp honey (some people consider honey to be nonvegan, it is a personal choice, I eat local honey)
1 pinch cinnamon
1 pinch black pepper


To cook quinoa:  add 1/2 cup uncooked quinoa to pot with 1 cup filtered water.  Bring to boil, reduce heat, cover and let cook 10-15 minutes until water is absorbed.
To chiffonade basil:

In a small bowl, add lemon juice, honey, cinnamon and pepper.  Whisk together.  Add apples and coat them to prevent browning.  Add quinoa (cooled for salad or warm for breakfast) and toss.  Add remaining ingredients and toss.  I always add a little extra pinch of cinnamon and pepper here for added flavor but it's up to you.  Let sit for 5 to 10 minutes to let the flavor develop.Garnish with more basil on top and a fresh sliced whole strawberry.  Then enjoy.  I've packed mine into a lunch:

✌ YUM

* Don't feel bound to the recipe.  It is incredibly flexible and you can use your favorite herbs or nuts. Try Mint instead of Basil or  Almonds instead of Cashews.  You could also use sunflower seeds for a nut free option.

Quinoa Wrap

Quinoa was once referred to as the "Mother Grain" by the Incas and when mixed with fat and rolled into a powerful little ball was known to the Incan Army as "war balls."  It is no wonder this little seed (often mistaken for a grain) is considered a superfood.  Luckily for us, it is cheap and can be bought at almost any store, including my beloved Whole Foods and Central Market.  Quinoa comes in different colors and can be cooked, eaten raw when soaked, sprouted, and easily grown in the garden.  Therefore, I have a love affair with quinoa.  What's best about this light, fluffy and nutty flavored little seed is that it brings with it a taste of the exotic and hint of history.  Biting into a mouthful of this superseed invokes images of the Incas and a time when food was valued, worshiped even, for it's mystical medicinal and powerful healing abilities.  Eat quinoa and you will feel more beautiful, more energetic, and more akin to an Incan warrior than ever before!  Unless you plan on some human sacrifice or brutal warrior induced bloodshed, Quinoa will give you the energy needed to power though a modern day, a warrior-esque yoga session, or can simply be enjoyed for its YUM factor.  Try this wrap for a quick and easy lunch.

What you will need:

1 large leafed green - I've used swiss chard with the lower stem removed

1/2 cooked quinoa

1 carrot - shredded and tossed in lime juice

1/4 red bell pepper - julienned

1 julienned Persian cucumber (use organic and leave the skin on - there are many nutrients in the skin)

1/2 tsp chia seed

1 tsp raw sunflower seeds

1/2 tsp nutritional yeast (for the flavor and the B12)

1 tbsp organic hummus (or your favorite flavor of hummus or tahini)

Your julienned peppers should look like this is similar in size.  If they are slicked to large, it will be difficult to roll the wrap.

To cook quinoa: add to pot 1:2 ratio of quinoa to water.  This recipe calls for 1/2 cup cooked quinoa.  The quinoa will expand in size when cooked so I kept the leftover for a side salad.  To the pot 1/2 cup uncooked quinoa and 1 cup filtered water.  Bring to boil, reduce heat, cover, and let cook 10 to 15 minutes or until the water is absorbed. Fluff with fork.  LET COOL before adding to your wrap or your dark greens will get mushy.

Lay your large piece of swiss chard on a flat surface, spread hummus and then lay your ingredients along the middle of the leaf similar to preparing a sushi roll.  Something like this:

then ROLL TIGHTLY, this takes practice and you will get better each time!  Just remember to be gentle with your wrap otherwise it might form a small rip/hole/break.

Once you have your roll, slice down the middle for a nice lunch wrap or cut in thin slices for pinwheels to share!  Then enjoy!!

✌ YUM

My love affair with peanut butter continues ♡´ ¸.✿´´¯`•.¸¸. ི♥ྀ

 Vegan Peanut Butter Filled Chocolate Cookies


Makes about two dozen cookies.  In () are the amounts to use if you wish to cut the sugar/oil content of your cookies (I do!).

1 1/2 cups flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 cup margarine  (2 tbsp coconut oil, 2 tbsp margarine)
1/2 cup sugar  (1/4 cup sugar)*
1/2 cup brown sugar  (1/4 cup brown sugar)
1/4 cup almond milk*
1/2 cup powdered sugar (2 tbsp powdered sugar)
1/2 cup peanut butter
1/3 cup chocolate chips (optional)

* animal bones can be used in the bleaching process for white sugar so make sure it says vegan on the label.

* I like to use almond milk instead of soy to cut down on the amount of soy in my diet.

• Preheat oven to 350°.
• In a medium bowl, mix the flour, cocoa powder, and baking soda.
• In a separate bowl, cream together the margarine (coconut oil), sugar, and brown sugar. When the sugar has been well combined and the margarine (coconut oil) is evenly mixed, add the almond milk and mix.
• Add the wet ingredients into the dry and mix.
• In a small bowl, mix the peanut butter and powdered sugar using a spoon.  If desired, add chocolate chips and mix.
• Line baking sheet with parchment paper.
• Take a small amount of the chocolate dough and roll into a ball about the size of a golf ball. Flatten the ball onto the palm of your hand using your thumb.  It doesn't have to be perfectly flat.  Take a pinch of the peanut butter mixture and place it in the center of your chocolate dough. Fold the outer edges of your cookie dough up to the center and seal the edges.  If your cookie looks funny, just give it a gentle shaping before putting it on the cookie sheet.
• Bake for 8-12 minutes, remove from oven and let cool on a cookie rack before enjoying.

                                             ✌

Pineapple Curry

Weather forecast for today... rain, rain, rain ☁ and chance of rain ☂!
If I'm stuck inside then I want something full of color to fill my kitchen! Curry!!!
The local store (and by local, I mean the biggest store close to the island) here is called Central Market and it is heaven.  

   
Really, I could live there.  Always rows and rows of the freshest most beautiful flowers and plants line the outside and entry to this marvelous place.  Central Market is  a blissful combination of all grocery stores combined.

Here I can buy my eco friendly, cruelty free bath products, I can buy fresh sushi, pick up sacks of dirt for the garden, kombucha, and beer.  They have everything and it's one big warehouse of all things I might need.  For many reasons, I love it here.  Since Washington state has heaps of local farmers and the Kitsap region in particular has a good amount of organic farms, buying what I need in terms of local organic produce isway easier here than it was in LA.  However, one thing that is not local (cry) is tropical fruit.  I love pineapple and wish that the aforementioned pineapples would reconsider their homes in Hawaii/Costa Rica and relocate to the gardens of the Pacific Northwest.  But no, this isn't going to happen.   So I head over to the well stocked produce area with the biggest selection of organic produce I have ever seen (♥) and buy my imported (yet still organic) pineapple and hurry home to make:

Pineapple Curry

Curry is simple, full of exotic flavor, and really really forgiving in terms of ingredients and expertise.  My usual go to curry is yellow curry with potato, carrot, peas, and tofu but today, I've made pineapple curry :)

An excellent curry powder

Cinnamon, cloves and fennel are a must for a nice sweet curry spice blend.

1 cinnamon stick 10 cloves 1 tsp fennel seeds2 tbsp turmeric powder1 tbsp whole coriander seeds 2 tsp cumin seeds 1 tsp whole black peppercorns 1 tsp fenugreek seeds 1 tsp cayenne pepper (or if you are sensitive to spice cut this in half)1/2 tsp ginger powder 1. In a frying pan, toss the whole seeds in, turn to medium heat and toss gently every few minutes.  Break up the cinnamon stick and add this as well.   This will start to smell amazing and fragrant in no time at all. When you can smell all the spices, you know they've developed. 2. Transfer the spices to a grinder.  A clean and very dry (if wet at all the spice will stick) coffee grinder will do the trick.  Grind the spices very well into a powder. 3. Place freshly ground spices into a bowl and mix with the other spices.  This mixture will keep for several weeks in a dark and cool pantry or cupboard. * if you don't have all of these spices on hand or if you want to buy them all then a premade curry mixture works just fine.  I just think it's fun to blend spices ;) The Basics: coconut milk, veggies, rice - yes, it's that simple. 1/2 cup coconut milk  1/4 cup water or veggie stock if you have it on hand 4 cloves garlic 1/2 cup coarsely chopped onion (I like mine to be fairly big pieces) 1 medium russet potato cut in cubes 2 tomato cut into wedges 1 cup diced fresh pineapple 1 red bell pepper chopped roughly (remove seeds) 1/4 cup chopped cilantro 1 tbsp curry powder 1.  In a skillet bring a small amount of coconut oil to medium heat (you can use olive oil but coconut is best not only for flavor but coconut oil handles high heat beautifully).  Add potato and garlic.  Let cook for two minutes and remember to stir occasionally so that the potato does not stick.  Add 1 tbsp of water and cover.  The water will help the potato to steam and cook faster without browning.  Reduce heat to medium low and leave covered for 2 to 3 minutes adding water as needed. 2.  Add coconut milk, curry powder and vegetables (except the cilantro).  Bring to medium high heat and stir well.  If you like it HOT then add a dash of cayenne powder to the mix.  When the coconut milk begins to bubble lightly, reduce to low heat and cover.  Add the water as desired for the thickness of curry you prefer.  I add all the water. 3.  When you can slip a fork easily into the pieces of potato, then your curry is done.  Mix in the chopped cilantro and toss.  Serve with brown rice and enjoy!                                                      yum yum  ✌

Vegfest

Seattle's Vegfest 2012

With so many recent news headlines eschewing the consumption of meat, it’s no wonder the majority of visitors to Vegfest 2012 were new to the world of vegetarianism.  Seattle’s popular Vegfest was held over the weekend at Seattle Center’s Exhibition Hall and was presented by the Vegetarians of Washington.  Offering up free food sampling from over 500 vendors, the delightful smells wafting from Vegfest’s sample room surely enticed omnivores and vegetarians alike.

Vegetarian and vegan food vendors were present and loaded with samples galore of mouthwatering vegetarian fare.  The Canadian cheese substitute company (which I loooove), Daiya was a popular booth with samples of their much anticipated cheese wedges in havarti, cheddar, and jack flavors.  Vegfest visitors could sample a wide range of different tofu, spreads, crackers, chips, smoothies, teas, juice, coconut waters, and of course, plenty of vegan desserts.  Seattle’s famous Mighty-O’s doughnuts was handing out samples of their exquisite vegan doughnuts and local un-baker from Greenlake, Jodee’s Desserts was handing out samples of their fresh blended vegan cheesecake in double chocolate, key lime, and mocha flavors.  

For anyone looking to walk away well equipped with the knowledge to eat more vegetarian fare in their home, Vegfest had a large selection of guest speakers including the well known Neal Barnard, M.D. (The Get Healthy, Go Vegan Cookbook) and Ellen Jaffe Jones (Eat Vegan on $4 a Day).  The local Seattle based PCC Market was not only a key sponsor for the event but had organized a series of cooking demo’s for Vegfest guests.  As if tasty treats and health talks weren’t enough to entice the everyday omnivore to eat more vegetables, visitors could take one of the many health checks available.  You could check your cholesterol level, blood pressure, or antioxidant levels and chat with plenty of health and nutrition experts about your results.  One look at my blood pressure and cholesterol and everyone knew I was vegan!

This was my first time at VegFest and it was a great event.  Since it was free to the public, it really proved to be a great tool for educating non-veggies about the foods, health benefits, and ease of a vegan or vegetarian lifestyle.  My only critique would be that the sample floor had way to much tofu.  Tofu is good for you but only if it organic, non gmo, and enjoyed in small quantities.  However, there was tofu spread, tofu cheese, and about a million different brands of tofu.  There were no tempeh, seitan, or even tvp (textured vegetable protein) booths.  Also, there were many sweets available to taste alongside the tofu (most of them made with tofu) and I felt it didn't give a good example of a balanced vegan diet.  One man came up to me and said, "I'm starting to get the feeling that vegetarians all live off of dessert!"  I can see how anyone would think this when walking through a room full of cakes, ice cream, cookies, doughnuts, and chocolate.  One main complaint offered up by omnivores when discussing a vegan diet is the concern that all earthly pleasures will have to be given up and leave the near monk like individual in a life of perpetual want and desire.  Well, after walking through this sugar laden pleasure taste cloud of a sample room, no one could think twice about the sinful indulgences offered up for a vegan palate.

                                    

                                                                                

Hi guys!  Wow, it's been a long time since my last blog and I apologize.  After a car accident last February and an uprooting move from California to Washington, I've finally settled long enough to blog some more.  I left Los Angeles in search of greener (literally) pastures and have landed (for the time being) on Bainbridge Island just next door to Seattle.  Now that the Pacific Northwest is my new home, I'll find out the best of the best and all things Vegan in Seattle. Thank you for joining me on this vegan venture and I hope you enjoy the new posts!