Tuesday, December 18, 2012

Grain/Gluten-Free Vegan Mushroom Quinoa Burgers

I've been away from blogging for too long!  I've change my diet around quite a bit - I went all the way raw, then backed off to 80% raw, then the winter hit and now I'm too cold so I'm back to cooked food.  WHEW!  I've been all around kitchen!  I've been experimenting with quite a few things lately.  For Christmas I bought myself an amazing food processor - the magimix!  LOVE IT!  Anyhow....finally a new and delicious recipe!

I've recently grown a passion for mushrooms.  I try to find any way possible to put them in whatever I'm eating.  So as I made my quinoa for lunch this idea to make mushroom burgers popped into my head and they are fantastic!  I topped mine with some avocado, onion, lettuce and some dehydrated tomatoes from my garden.  YUM!

Grain/Gluten-Free Vegan Mushroom Quinoa Burgers
1 cup Quinoa
2 tablespoons Herb Stop's Beef-less Broth (or whatever broth you enjoy)
1/2 Large Onion, diced
10 Baby Bella Mushrooms, diced
1-2 teaspoons Herb Stop's Anytime Salt Seasoning
1 teaspoon Herb Stop's Garlic Granules
1 teaspoon Herb Stop's White Onion Granules
4 tablespoons Almond Flour
2 tablespoons Potato Starch
1 1/2 tablespoons Tapioca Starch/Flour
Grapeseed Oil

Rinse quinoa very well.  Add quinoa to pot with beef-less broth and cook until well done.  The quinoa needs to be a little stick which means you'll have to add extra water than normal to slightly overcook the quinoa.

While the quiona is cooking, sautee onions and mushrooms over medium heat in grapeseed oil until onions are translucent.

Once the quinoa, onions and mushrooms are all done, add to a bowl and allow to cool - I use a wood bowl here.

Add Anytime Salt Seasoning, garlic, onion, almond flour, potato starch, tapioca starch and mix until very well incorporated.

Make patties to desired size - I make 2 tablespoon patties.  Add grapeseed oil to the same pan you sauteed the onion and mushrooms in (adds a little flavor) and cook the patties over medium heat.  VOILA!

ready to eat with veggies!

close up - I love Instagram!

Wednesday, July 18, 2012

Grain/Gluten-Free Vegan Raw Strawberry Ice Cream (Dairy & Soy Free)

Who doesn't love strawberry ice cream!?!?!?!?!  What I hear most about my Strawberry Ice Cream......"That taste better than Hagen-Daz"!  That's the ultimate compliment!  This ice cream is creamy, flavorful, sweet and absolutely amazing...to boot it's super easy to make!

Grain/Gluten-Free Vegan Raw Strawberry Ice Cream 
1 cup Raw Cashews, soaked for two hours
1/2 cup Raw Cashews (not soaked)
1 lb. Strawberries (1 clamshell) - divided in half, greens removed
1 cup Pure Water
1/4 cup Honey
2 Tbsp.Vanilla Extract
Seeds from 1 Vanilla Bean

Add all ingredients, except 1/2 of the strawberries, to a high speed blender (like a vita-mix).  Turn on low and gradually increase until you're all the way on high.  Blend until completely smooth.  I use the tamper to check every few seconds.  Don't let the ice cream get hot, this happens quickly on high.  Turn off and return the blender to the lowest setting.  Add the rest of the strawberries and blend on low to medium to leave some of the strawberries chunky.  The size of chunks of strawberry is entirely up to you.  I like it very small and that's how I usually make mine.

If you have an ice cream maker, I'm sure this would work well in there.  I just pour the mix into a freezer safe container and let it harden over night.  The next day... voila!  Creamy and delicious ice cream!!

Wednesday, June 20, 2012

Grain/Gluten-Free Vegan Raw Caesar Salad (Dairy-Free)

Once upon a time, there lived a girl who said she could live on only eating Caesar salad.  She ate Caesar salad every day for long periods - sometimes months at a time.  One day this girl decided to become a raw vegan and had to say goodbye to her beloved Caesar salad..................or did she?!?!?!?!?!

Grain/Gluten-Free Vegan Raw Caesar Salad (Dairy-Free)
1-2 heads Lettuce of choice (Romaine hearts are standard)
1/3 cup Extra Virgin Olive Oil
2 cloves Garlic
Splash Coconut Secret Aminos
1/2 large Lime, juiced
1/2 teaspoon Brown Mustard
Couple of dashes Himalayan Salt
Couple of dashes Cayenne Pepper
1/3 cup Raw Vegan Parmesan Cheese

Wash lettuce well, spin dry and store in the refrigerator to make the leave crispy while preparing the dressing.  In your salad bowl (I love wood for this), add olive oil and press garlic into the oil.  Add aminos, lime juice, mustard, salt, cayenne.  Blend very well and add Parmesan Cheese. Mix in salad and sprinkle a little extra Parmesan on top, if you like.  ENJOY!!

Grain/Gluten-Free Vegan Raw Parmesan-Style Cheese (Dairy-Free)

Cheese is always something missing from the raw food diet - BUT....who knew it could be this easy to make a tasty replacement?!?!?!?  I love sprinkling this on everything I make - I use it liberally over veggies, salads, and when I desire some cooked food, on top of my black bean burgers.  Yummy Yummy!!

Grain/Gluten-Free Vegan Raw Parmesan-Style Cheese (Dairy-Free)
1 cup Cashews
1 clove garlic
1/4 tsp. Himalayan Salt
1 tablespoon Nutritional Yeast (not raw and optional)

Add cashews to food processor.  Mash garlic clove into the food processor, add salt and yeast (if using).  Blend until it resembles grated Parmesan, but be careful not to over process and make cashew butter! 

Monday, May 21, 2012

Grain/Gluten-Free Vegan Awesome Apple Pie

Along my raw vegan journeys, I'm starting to look for easy recipes.  I was searching for apple pie recipes and they all had a dozen ingredients.....I just wanted apple pie!  I came home one day and my husband was working on his truck (typical man stuff) and I decided .... it's time to create an apple pie.  I thought apples pair well with raisins, walnuts and of course cinnamon....voila!  The reviews by my husband and his buddies were "better than regular apple pie" and that convinced me to post this one!

Grain/Gluten-Free Vegan Awesome Apple Pie
The Crust:
1 cup Seedless Thompson Raisins (trader joes has a great organic one)
1 cup Walnuts
the seeds from 1/2 Vanilla Bean
dash of Himalayan Salt

In a Medium bowl gently mix all ingredients.  Grind the ingredients until they are stuck together and mostly ground but still a little chunky.  Press into an 8 or 9 inch pie plate.

The Filling:
5 Gala Apples - peeled, cored and sliced very thin
1/2 cup Raw Agave Nectar
1 Tablespoon Fresh Lemon Juice
1/2 teaspoon Herb Stop's Pumpkin Pie Spice
dash of Himalayan Salt

Mix the agave, lemon, pumpkin pie and salt until well mixed.  Pour mixture over the apples and gently toss until very well coated.  To make things easy, I just poured them into the crust.  If you want a pretty pie, you'll have to lay them individually into a circle. (waaaaay too much time for a hungry vegan!)

The Topping:
1/4 cup Pecans
1/4 cup Walnuts
1/4 cup Seedless Thompson Raisins
dash of Himalayan Salt

Grind the ingredients together until crumbly and a little sticky.  Sprinkle over the top of the apple pie.  ENJOY!!!!

The crust

yummy apple filling!

Monday, April 23, 2012

Grain/Gluten-Free Vegan Raw Garlic Zucchini Hummus

Oh hummus.  What can you not do with hummus?  You can dip, spread, indulge....bathe in it!  Just kidding on that last part, but sometimes I think I can eat an entire package of hummus - truth be told, sometimes I do!  Lets be honest....chickpeas (the base of hummus) gives you gas.  Sometimes it can even give you bloating.  That's no fun.  So!  This fixes that!  No chickpeas here!  This recipe is so delicious, 100% raw and full of yummy things like calcium and healthy fats.  Dip with Quinoa Tortillas, spread on flax crackers, sky is the limit!

Grain/Gluten-Free Vegan Raw Garlic Zucchini Hummus
1 good sized Zucchini, peeled and chopped (I use the julienne on a mandoline slicer)
1/2 cup Tahini
2 tablespoons Raw Sesame Seeds
Juice from 1 small Lemon
3 small cloves/1 large clove Garlic (vary depending on taste)
1/4-1/2 teaspoon Himalayan Salt (vary depending on taste)
2 dashes Cayenne (I use Herb Stop's 30,000 HU Cayenne)
1/4 teaspoon Cumin Powder
1/4 teaspoon Hungarian Paprika
1/4 cup (or so) of Purified Water
Extra Virgin Olive Oil
Pine Nuts (optional)
Extra Paprika for color (optional)
Zahtar Seasoning to sprinkle on top (optional)

In a blender (I use my vita-mix) add all the ingredients except for water, olive oil, pine nuts, extra paprika and zahtar.  Start blending and add a little water at a time until the consistency is thick, but not clumpy and process until smooth.  Make sure to taste.  You may want to add more garlic, tahini, spices, etc.  Be creative :)

Place into a dish and make a well in the middle and add olive oil.  Sprinkle with a few pine nuts, a couple dashes of paprika and some zahtar.


Grain/Gluten-Free Vegan Quinoa Tortillas

I don't want to call corn tortillas a waste of calories, but they kind of are - high in carbohydrates/sugar and not much protein..  So after slandering the good name of corn (sorry!) I must admit I love them!  I recently decided to become way more raw.  I have to remember to eat cooked foods (about 20%), because I'm eating mostly raw  feel so good that I forget that I need somethings cooked!  So these little puppies are my cooked food awesomeness as of late!  Plus - quinoa is full of protein and nutrition!

These little guys can be a little tricky to make at first, but I promise by your 3rd or 4th batch you'll totally get the hang of it :)  I have a tortilla press that works really well for this.  If you don't have one you can roll between well floured wax paper.

These remind me of whole wheat tortillas.  I don't know if that's true at all because I haven't eaten wheat in over 6 years, but somewhere in the taste part of my brain it says "wheat", lol.

Grain/Gluten-Free Vegan Quinoa Tortillas
1 cup Quinoa Flour (I use the flakes and grind myself)
Extra Quinoa Flour to be used to flour the press and coat the tortillas before cooking
1/4 teaspoon Himalayan Salt
1/4-1/2 cup Purified Water
2 squirts of Fresh Lemon Juice
1 teaspoon Grapeseed Oil

In a medium bowl, add quinoa and salt.  Mix well with a fork.  Make a well in the middle and add lemon juice, grapeseed oil and 1/4 cup of the water.  Using the fork, combine until the consistency is like a crumble top of a pie.  If there is dry quinoa flour slowly add more water - add by the teaspoonful.  If the dough becomes too sticky, it's nearly impossible to make tortillas.

Preheat two small cast iron skillets on the stove at medium to medium high. I have a gas stove and it's different than an electric range.  Start with medium and if the tortillas are not cooking and creating brown spots, adjust the temperature higher.  If the tortillas are burning, reduce heat.  Do not use oil.  This is a dry cooking process.

While the pans are heating up, it's time to make tortillas.  Make small balls - about 1 tablespoon or so - out of all the dough.  Using a piece of wax paper, make sure both sides of the tortillas press are covered.  Flour the bottom very well with the extra quinoa flour.  Take each ball and roll in the quinoa flour first.  Place in the tortilla press and press until flat.  Carefully remove and coat both sides with quinoa flour.   Place in the skillet for 2-3 minutes on each side.  Depending on your heat this will vary.  You will notice the color changes on the tortillas - that's perfect!  Flip and cook for a couple more minutes.  Continue until all those little balls have become tortillas!

perfect consistency

right out of the press

perfect little tortilla

ideas of what to do with these fun guys - salsa with a garlic sauce and salsa with an avocado

another idea - add a giant dollop of my zucchini hummus!  YUM!

Wednesday, March 7, 2012

Grain/Gluten-Free Vegan Amazing Kale Chips (Tuscan Kale)

Thanks to my buddy Tara for this idea!  She does the recipe differently and I tried it her way first, which was very yummy!  Then I wanted to make them a little spicy and cheesy.  These are so wonderful that my Mom and I ate an entire bunch of kale in one sitting, haha!  These require very little work and are such an amazing alternative to potato chips!

Grain/Gluten-Free Vegan Amazing Kale Chips (Tuscan Kale)
1 bunch Kale
1 tablespoon Grapeseed Oil
2 teaspoons Nutritional Yeast
1 teaspoon Herb Stop's Hot Garlic Salt

Preheat oven to 250 F.  Cut the vein in the middle of each kale leaf out.  Depending on how big you want your kale chips, leave them long or cut into 3 inch sections.  I find that the kale naturally scallops in and I rip it there - about 3 inch pieces.  Make sure you wash the kale really well.  Using a salad spinner make sure they are nice and dry.  In a large bowl add oil , yeast and hot garlic salt and mix well.  Add in kale and for about 3 minutes roll the kale in the sauce.  Don't massage the kale, just keep rolling it so that the sauce covers evenly.  Place on a baking sheet (I use a slipmat/silicone baking mat) making sure the leaves don't overlap - keep it one layer.  Bake for 30-35 minutes or until crispy.  Enjoy warm or allow to cool.

1 bunch of organic kale


de-veined and ready

spread out and ready to cook

fresh from the oven

Monday, February 27, 2012

Grain/Gluten-Free Vegan Hearty Split Pea Soup

Hearty soups in winter...what could be better?  This wonderful soup - really more of a stew - tastes so hearty and almost like what I remember my mom's beef stew tasting like!  The nice thing about this soup is that you can add/substitute any of the veggies for other root veggies.  I like to cut everything into cubes - gives a nice look :0

Grain/Gluten-Free Vegan Hearty Split Pea Soup
1 cup Green Split Peas, rinsed
1-2 smaller medium Russet Potatoes, diced into cubes
1/2 cup Yellow Onion, diced
1/2 cup Celery, diced
1/3 cup Carrots, diced
1/2 Parsnip, diced (optional)
4 cups Vegetable Broth (I like Fresh & Easy's Organic one)
1 Bay Leaf
1-2 tablespoons Herb Stop's Beef Flavored Broth (Vegetarian)
Herb Stop's Hot Garlic Salt (very optional) or Salt/Pepper (optional)

Combine all ingredients, except the Hot Garlic Salt in a large stock pot.  Bring to a boil , then reduce heat to low (simmer).  Cover and simmer for a minimum of 45 minutes, or until everything is soft.  The peas take the longest :) I like to sprinkle Hot Garlic Salt on my soup, but any salt and/or pepper would work.

yummy ingredients

almost done

Friday, February 10, 2012

Grain/Gluten-Free Vegan Chocolate Cream Pie (Raw-ish)

Oh comfort food!  This can be a little difficult to accomplish without sugar, artificial flavors, gelatin and all the other nasty-ness that just tastes so good!  After I received some bad news this week, I decided that I was going to make this comfort food business happen!  Thank god it was delicious because I really needed that piece!

I recently discovered the joys of chocolate mousse made with avocados and it's hard not to eat it all day!  Last night I decided to make a pie out of the mousse and oh man am I glad I did!

I will admit that the crust is a little sticky, but it is really tasty that way.  With this pie, I used coconut milk and coconut shavings sprinkled over the top for a little extra flavor.  I'm going to try coconut flour for the crust as well.  The options are limitless - you could use oranges, raspberries, etc.

Grain/Gluten-Free Vegan Chocolate Cream Pie (Raw-ish)
The Crust:
2 cups + Almond Flour - blanched if possible
1/4 cup Agave Nectar
1 1/2 - 3 Tablespoons Earth Balance Soy Free Butter Substitute (amount depends on how buttery you would like the crust) - If you wanted to be completely raw, you could substitute with coconut/grapeseed oil.
1/4 teaspoon Fine Unrefined Salt - I used Herb Stop's Sel Gris Fine

Place all ingredients in a medium bowl and mix well until the crust is well blended.  I had to add an extra couple tablespoons of the almond flour because it was a little too sticky.  Use your judgement.  Using an 8 or 9 inch pie plate, push the blend into the plate, with wet fingers, to create a pie crust. Store in the refrigerator.

Chocolate Mousse/Cream
1/4 cup Maple Syrup
3/4 teaspoon Vanilla Extract
1 1/2 mashed Ripe Avocado - about 3/4 cup
6 tablespoons Dutched Cocoa Powder (any unsweetened cocoa powder works)
1/4 cup Coconut Milk
Chocolate Shavings (optional)
Dry Shredded Coconut (optional)

Place all ingredients in a food processor except the chocolate shavings and shredded coconut - I used my magic bullet.  I would guess that if you didn't have a food processor, as long as you mashed really really well, you could make this without one.  Blend until creamy.  This can be a little tricky because it's thick.  I tap the and shake the magic bullet.  If using a traditional food processor, scrape down the sides.

Pour the Chocolate Mousse/Cream in the previously made pie crust and top with chocolate shaving and coconut.  Refrigerate for 1-2 hours.  Serve cold.


pie crust
chocolate mousse/cream
with chocolate shavings

Wednesday, December 21, 2011

Grain/Gluten-Free Vegan Garlic Mashed Potatoes

Another simple one.  I've tried mashed potatoes with every liquid imaginable and it just doesn't work without milk and cream.  One day my Mom and I were discussing this issue and she suggested using a ricer and not adding anything.  As usual, my Mom was right!  These are light fluffy and tasty!

Grain/Gluten-Free Vegan Garlic Mashed Potatoes
2 Russet Potatoes - diced
1 large, 2 small cloves Garlic
Himalayan Salt
Fresh Chives

Boil potatoes in salted water.  With 5 minutes remaining push garlic through a garlic press and add to the water.  Drain excess water and place potato garlic mix in a potato ricer.  Serve fluffy, do not blend or mash down.  Sprinkle with salt and fresh chives.

Tuesday, December 20, 2011

Grain/Gluten-Free Vegan Vegetable Pizza

I miss pizza! Pizza is bad in so many ways for a grain-free vegan.  It's the dish of pure evil!  hahahaha.  I came across a really cool bread mix that I had to modify, but it's really tasty!  The brand is Chebe.  I also discovered Daiya cheese, which is grain-free, vegan, etc. etc.  I'm excited!  I'll post the entire recipe here - from the crust to the pizza sauce.  This was SUPER yummy!

Grain/Gluten-Free Vegan Vegetable Pizza  - THE DOUGH
1 package Chebe Pizza Crust Mix
1 teaspoon Xanthan Gum
2 tablespoons Grapeseed Oil
3 teaspoons Egg Replacer
4 tablespoons Water
4 tablespoons Almond Milk

In a medium bowl add Chebe and xanthan gum - mix well.  With a fork, incorporate grapeseed oil.  In a small bowl, add egg replacer and water and mix very well until no clumps remain.  Add to Chebe and blend with fork.  Add almond milk  and blend with a fork.  Knead mixture until all the chebe is incorporated and a nice doughy ball remains.   Using the palm of your hand, spread the dough out into a 14" circle, or rectangle.

Mixed with a fork
ready for pizza sauce!

 Grain/Gluten-Free Vegan Vegetable Pizza  - THE SAUCE
2 tablespoons Tomato Paste - I use bionaturae
3/4 cup Water
1 teaspoons Herb Stop's Pizza Seasoning
dash Herb Stop's Onion Salt
1/2 teaspoon Herb Stop's Minced Garlic
1/2 teaspoon Arrowroot

Add all ingredients to a blender - I used my magic bullet.  Blend until all ingredients are incorporated.  If the sauce is too runny, add arrowroot 1/4 teaspoon at a time.

ready for blending
 Grain/Gluten-Free Vegan Vegetable Pizza - PUTTING IT TOGETHER
Premade dough, rolled out
Premade, pizza sauce
Daiya Mozzarella "Cheese"
Veggies of your choice - I used red onion, zucchini and tomatoes

Preheat oven to 450.  Using all the premade sauce, cover the pizza dough, leaving the edges without sauce.  Sprinkle Daiya cheese on top, using less than what you would of normal cheese.  Keep in mind that Daiya is quite greasy.  Add toppings of your choice and bake for 15-18 minutes.  Crust will not brown, but instead will be crispy and hard to the touch.  ENJOY!!!!!

with pizza sauce
magic cheese
with Daiya cheese added
ready for the oven

fresh out of the oven

Grain/Gluten-Free Vegan Simple Garlic Zucchini

Sometimes simple really is the best!  A yummy zucchini mixed with garlic, topped with some salt and voila ... YUM!

Grain/Gluten-Free Vegan Simple Garlic Zucchini
1 Zucchini - cut into matchsticks
1-3 teaspoons Herb Stop's Minced Garlic
Herb Stop's Toasted Onion Salt

In a medium frying pan add 1/3-1/2 cup water (depending on the size of the zucchini).  Add zucchini and garlic, heat over medium high heat.  Cook until zucchini is cooked, but not mushy and the water has been absorbed/evaporated - about 6-8 minutes.

Top with Toasted Onion Salt

Chopped into rounds
then chopped into matchsticks
matchsticks ready for cooking

Tuesday, November 22, 2011

Grain/Gluten-Free Vegan Dr. Christopher-Style Dinners

I'm on a new journey....again!  I'm studying Dr. Christopher right now, whom I look up to as an herbalist almost as much as my Mom.  An amazing man, incredible courage, intelligence beyond imagination....I could go on and on.  As I'm reading Herbal Home Health, I find myself nodding and nodding and nodding.  Coming to the mucousless diet and reading about the pain that can ensue when you clear out all the caked on gross-ness in your colon, I felt inspired!  Perhaps this was what happened to me this last time.  All that cleansing really rocked something out of my body.  COOL!

Anyway....Dr. Christopher had some simple mucous producing food list.  This we call the No-No list.  Basically, no animal products - including meat, dairy and eggs, no salt (I don't know if I want to follow that part - unrefined salt is so healthy for you), no sugar (EEEK!), a few more things and of course, no processed foods.    A nice dinner, he suggested, would include a baked potato - skin and all, some steamed veggies, vegetable juice, a low temperature cooked grain (can't do this because of the allergy so I'll be using a lot of quinoa) and a huge vegetable salad.

So here I am, lost 7 lbs from being sick and I'm scared to eat for two reasons.  One - I don't want to have pain.  Two - as soon as I start eating I'll gain the weight back two fold.  Dr. Christophers plan was SOOOOOOOO much food!  Well, my husband was just going to have to love me even if I was huge.  I ate by his suggestion, minus the vegetable juice...I'm just not there yet, and I was full.  Now not like the Thanksgiving "ugh" full, but the "I feel really good" full.  I was nice and full until late the next morning.

So the big test was the scale.  I stepped on.  Uhhhhhh?  How did I lose a pound?  Must not have hit me yet.  Day two, lost another 1/2 pound.  Hrmmmmm.  Well here we are a couple week later and I'm down 12 pounds!  Almost at my wedding day weight!

So long story short.  I feel awesome.  I had to buy new pants.  I love Dr. Christopher <3

I'll be posting full a lot of full meals, because I really enjoy eating this way!  Enjoy!

Grain/Gluten-Free Vegan Dr. Christopher-Style Dinner #1

Grain/Gluten-Free Vegan Potato Squash Medley (My favorite mix)
2 medium Potatoes
1 Zucchini
1 Yellow Onion

Using the french fry cutter on a mandolini slicer, slice all veggies into a medium pot.  Add 1/2-1 cup good water.  Heat on high until bubbling, reduce heat to medium (gas), low medium (electric).  Cook until potatoes are soft.  If there is left over water, take lid off and cook until water has evaporated. Add your favorite seasoning - I love using Herb Stop's Toasted Onion Salt.

Grain/Gluten-Free Vegan Beef-less Cashew Quinoa
2 teaspoons Herb Stop's Beef Flavored Broth or any broth of choice
1 cup washed Quinoa
2 cups Good Water
1 handful Cashew pieces
1/2 -1 teaspoon Herb Stop's Sprinkle & Rub Spice

Cover quinoa with water.  Mix in broth and spice.  Heat on high until simmering then reduce heat to low-medium.  Cover and check on water level every 5 minutes.  When water has about 5 minutes left to absorb, add cashews.  Sprinkle with your favorite salt - I also love Herb Stop's Toasted Onion Salt for this one too!

Grain/Gluten-Free Vegan Massive Salad
1 head of Lettuce, chopped/torn/however you like
1 handful of Cherry/Grape Tomatoes, sliced in half
1 Avocado, chopped
1/4-1/2 cup shredded cabbage
any other veggies you desire
3 tablespoons Olive Oil
1 tablespoon Balsamic Vinegar (or Apple Cider Vinegar)
1 clove Garlic
In a large bowl, add olive oil and push garlic through a garlic press.  Mix well.  Mix in all veggies, except lettuce.  Add vinegar and mix well.  Add lettuce and toss well.
nom nom nom!!!

Saturday, November 12, 2011

Consumption of a Vegan

After that last post of a sad story, I thought I'd write something that made me laugh when I was thinking about it today.

Have you ever wondered what the food consumption of a vegan is?  I sure haven't....I just eat!  hehehehe.  Having been on the potatoes and squash diet for a month now, I could tell you that is one short sentence.  Now, I've expanded my horizons!  I'm also reading Dr. Christopher's books and eating my main meal according to what he believes is the best: 1 potato, steamed vegetables, slow and low temp cooked grains and a large vegetable salad. Lots and lots of food!  So here we are at my daily consumption - I think really I eat a small backyard garden daily, lol.

1 handful of cashews
4 small apples (thanks to my in-laws!)
1 1/2 zucchinis
1 1/2 yellow straight neck squashes
1 1/2 yellow onions
3 medium potatoes
1 cup cooked quinoa
5 scallions
1/2-3/4 cup shredded green cabbage
1 head lettuce
6-8 cherry/grape tomatoes
2 carrots
2 tablespoons olive oil
3/4 tablespoon balsamic vinegar
1 garlic clove
many many spices
1/4 - 1/2 teaspoon Himalayan salt
of course my current herbs - marshmallow root, comfrey root, hawthorn and devil's claw

I'm especially laughing because the CDC says I need 2 serving of fruit and 2.5 servings of veggies - my goodness the potatoes alone are more than that!  So I'd say the apples are like 2 serving of fruit - done with that part, lol.  What about the veggies....lets be conservative, eh?  Zukes and Squash = 2, onion = 1, potatoes =3, scallions = 1/4, green cabbage = 1/2, lettuce = 1, tomatoes = 1/4, carrots = 1.

I add up 9 servings!  HA!  That is hilarious!  Yummy in my tummy!

Why Haven't You Posted Any Recipes!?!?!?!

As I sit here eating dinner, I'm feeling very guilty about not posting more recipes.  In the recent month, I've had some issues.  I get ahead of myself and think "Oh, I'm totally better!  Let me do a deep cleanse!"  Well, this ended up in disaster about a month ago.

I woke up in the middle of the night with that sense of pain.  Once I awoke I thought, oh no! no! no! no! there is no way my gallbladder is doing this!  Sadly, it was.  After throwing up my lunch and dinner from the previous day - still whole, I might add - I went outside with my doggie and called my Mom.  As I cried and cried telling her that I didn't have the strength to go through with this, I thought to myself that the alternative was either drugs or surgery.  I knew I didn't want either, but I'm still trying to recover from being sick for nearly two years.  How could I muster the energy to battle this?

Luckily my Mother came over and helped me with a million different herbs, teas, aloe, peppermint essential oil, lemon essential oil, reflexology and of course the backrubs to help loosen the excruciating spasms that shoot up to the right shoulder.  After an hour or so, the vomiting commenced.  Once that was done, my Husband went to my shop and got new treatments - ginger, alkaline water, etc.  Long painful story later, I recovered.....so I thought.

Couple weeks later my Husband and I are at our house down in Mesa.  I woke up with pain again.  I had nothing there. Not even a tea.  I decided I would mentally fight this!  I can do this!  I went to the dryer and heated up towels to put over my abdomen.  At the third round, I realized it wasn't helping.  On to hot water.  At around 6 in the morning, I woke my husband up.  My battle had failed.  I was having the worst attack of my life.  I told him we needed to leave, leave immediately.  He scooped up our toothbrushes and essentials and he put me and my doggie in the car.  Of course, Murphey's Law, we needed gas.  As I writhed in agony, moaning loudly, my husband filled up the tank and got me some peppermints from the store.  He got back in the car and we sped - I mean sped - back to Payson.

I never realized that you could vomit from pain until now.  On our way up, I was crying, writhing in pure agony and moaning all of a sudden I said "stop the car right now!"  My Hubby pulled over and I barely had time to open the door.  Up it came!

Finally we got to our house up here and I started with the heating pad and my husband said what do you need?  He had denied my previous begging of "take me to the hospital" knowing that I would be very upset with him the next day if he had listened to my pleading.  My answer:  drugs.  I wanted drugs!  Anyone that knows me, knows that this is completely out of character for me.  He searched the cabinets for something.  I had been prescribed pain killers from an accident I had where my little toe met the hard wood of my bed stand, and I never used them.  So I began to take them.  Finally I could stop thrashing around, although the pain was unbearable.  Of course, this episode would not be complete without vomiting one more time.  Of course that would be all stomach acid, which burned my sinus - making it impossible to breathe through my nose for two days, the end of my nose which is still raw and of course my esophagus right in the middle of my chest.  At the end of the day, I doped myself up and brutally exhausted, I slept.

Waking up the next morning was very scary.  As I silently cried to myself, I begged to please be able to at least have less pain.  I did!  I made it!  The pain was still there, but I could handle it.  I was very grateful my husband had taken such good care of me.  He made me teas that I would take one sip of and I would tell him "nuh uh, try another one" and he would check my temperature, check my eyes for jaundice.   My poor Mom, worried all day and night about me.  I was a rough episode for all of us.

So, this is why there is a lack of recipes as of late.  I have only been able to eat potatoes and squash for the last month.  Luckily, I was able to expand my horizons this past week.  I'm hoping in the next few weeks I'll be able to make some tasty treats for Thanksgiving!

Thank you for your understanding
<3 <3 <3

Monday, November 7, 2011

Grain/Gluten-Free Vegan Green Beans & Pecans In Maple Sauce

I haven't posted in a long time....eeek!  Last night I made this delicious dish and I was excited to post it this morning!  The flavor is sweet and complex!  I love it!

Grain/Gluten-Free Vegan Green Beans & Pecans In Maple Sauce
2 cups Green Beans - cut into 1- 1 1/2 inch pieces
1 cup Pecans - I used the organic mini ones
2 Tablespoons Maple Syrup (only use the real stuff!)
1 clove Garlic - pushed through a garlic press
Herb Stop's Toasted Onion Salt

Steam/boil green beans until desired firmness.  I like mine only a little crunchy - which is about 8 minutes.  For very crunchy 3-4 minutes.  Strain and set aside.  In a frying pan, add pecans and turn the heat to medium to medium high.  Place pecans in the pan and "roast" until there is a nice toasty smell.  reduce heat to medium to medium low.  Add in the maple syrup and garlic.  Stirring constantly, let bubble and thicken.  After about 2 minutes, turn off heat and add in green beans.  Toss until well coated.  Once plated, sprinkle with Onion Salt.  ENJOY!

I added a water to a frying pan and added in the green beans. 
roasting nuts
cooking in the pecans and garlic
added in green beans