Fighting off another family cold, Arlo and I decided to make "flu-fighter sunshine smoothie" from the oh she glows cookbook. Delicious! Citrus, ginger, lemon & cayenne to fight off any cold or flu, plus maple syrup to sweeten it up. Packed full of goodness!
flu-fighter sunshine smoothie by Angela Liddon
2 oranges
2 tbsps lemon juice
1 tsp grated ginger
1-3 tsps maple syrup
3 to 5 ice cubes
pinch of cayenne
throw in a blender and mix until desired consistency
check out http://ohsheglows.com/ for tons of amazing vegan recipes or pick up a copy of oh she glowscookbook (my current favorite cookbook) and be on the lookout for Angela's newest cookbook oh she glows every day (it's on my Christmas list!)
After an amazing day apple picking, I got straight to baking this morning. My oldest son Levi is now going to school, so we are on the lookout for new and creative lunch box treats. Naturally, my top choice is muffins. After searching for a new recipe I came across this one (see below). Levi hasn't had a chance to taste test them yet, but they are Arlo (21 months) approved!
These muffins came out super moist and tasty. To make them lunch box friendly use soy milk instead of almond milk (to avoid the nuts), and depending on your love of cinnamon, you could reduce the total amount to 2 tsp.
These muffins came out super moist and tasty. To make them lunch box friendly use soy milk instead of almond milk (to avoid the nuts), and depending on your love of cinnamon, you could reduce the total amount to 2 tsp.
Vegan Chunky Apple Cinnamon Muffins
by Averie Sunshine
Ingredients:
Apples
1 1/2 cups apple, diced small + 1/4 cup apple, diced small, reserved for topping
2 tablespoons all-purpose flour
1 teaspoon cinnamon
Batter
1/2 cup mashed ripe banana
3/4 cup granulated sugar
1/2 cup unsweetened vanilla almond milk (I used soy to make it lunch box friendly)
1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
1 tablespoon vanilla extract
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 cup plus all-purpose flour
2 teaspoons baking powder
pinch of salt, optional and to taste
pinch of turbinado sugar, optional for sprinkling
pinch of cinnamon, optional for sprinkling
Directions:
1. Preheat oven to 400F. Spray a non-stick 12-cup regular muffin pan very well with floured cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins)
2. For the Apples - In a medium bowl, combine 1 1/2 cups apples, 1 teaspoon cinnamon, 2 tablespoons all-purpose flour, and toss to coat. The flour helps prevent apples from sinking during baking; set aside.
3. Batter - In a large bowl, mash the bananas with a fork.
4. Add the sugar, milk (room temp milk will prevent coconut oil from re-solidifying; if it does anyway, some small clumps are okay), oil, vanilla, 2 teaspoons cinnamon, nutmeg, and whisk until combined.
5. Add 1 cup flour, baking powder, optional salt, and stir until just combined; don't overmix. Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it.
6. Fold in 1 1/2 cups apples and any loose flour in bottom of bowl.
7. Divide batter equally among the cavities of the prepared pan. Each cavity will be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
8. Using the reserved 1/4 cup diced apples, top each muffin with a couple pieces, divided equally.
9. Optionally add a pinch of turbinado sugar and pinch of cinnamon to each muffin top.
10. Bake for about 17 to 18 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
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I made these muffins recently when I had a bunch of over ripe bananas and a large bag of chia seeds waiting to be used. I googled #vegan #banana #chia and found this recipe. Normally I'm not a huge fan of gluten free muffins, but these ones were good, and the kids LOVED them! They are super easy to make, and turned out nice and moist.
I substituted ground flax for ground almonds, and rice flour instead of tapioca flour, as I didn't have any on hand.
Vegan Banana and Chia Muffins
Author: Paleo With Mrs P
Recipe type: Breakfast, Snack, Treat, Kids
Serves: 10
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
- 2tbsp Chia
- 4 ripe bananas (approx 650g)
- 1 cup almond butter
- 70g ground almonds
- 2 tbsp tapioca flour
- 2 tbsp maple syrup
- 1 tsp baking powder
Instructions
1. Pre-heat oven to 180 ° c
2. In to a large mixing bowl place your bananas and mash until smooth and gloopy
3. Add in your almond butter and mix thoroughly
4. Now fold in the tapioca flour, ground almonds and baking powder and combine
5. Add in the maple syrup and mix in
6. Add in the chia seeds, mix in and allow to stand for 3-4 minutes
7. In to a non stick muffin / cup cake pan place about 1.5tbsp mixture in to each and then place in to the oven for 25 minutes until they have risen and the tops are firm
8. They might still feel a little soft, but don't worry- as they cool they will firm up a lot
9. Allow to fully cool before taking out of the muffin pan and enjoy!
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A couple of months ago I ended up in the emergency room with extreme pain and 2 kidney stones. The most likely cause being dehydration. With 2 kids, breastfeeding and lack of sleep, I was not drinking enough water. It's no excuse, but it's what happened. As much as we are told how important it is to drink water, we forget, or at least I did. It's not just a fad, it's super important, not just to make our skin look better, but to maintain our health. So my recipe for today is very simple:
water
directions: pour it in a glass or cute bottle, sip often, bring it with you
optional: add lemon or cucumber slices
To help make water drinking more desirable, I searched for a cute, eco-friendly water bottle, and discovered an awesome company called bkr run by 2 women who hold the same ideals as me.
Tal Winter and Kate Cutler were two intelligent, fashionable, cultured women in love with everything glowing and glamorous—but realized they were drinking from trash: cheap, disposable, plastic water bottles. Not glamorous. Instead, they wanted to drink from something clean, clear, soft and beautiful that felt like a couture accessory and not camping equipment. A product to be loved, not tossed away—a product they believed they could design. So they quit their jobs, said yes to the adventure, and recreated their lives. Four years later bkr has gained a dedicated following, earning its reputation as a coveted beauty essential and the solution to staying hydrated. Each season bkr releases limited edition collections inspired by runway trends in New York, London, Paris and Milan. Always BPA-free, phthalate-free, adorable and addictive. Welcome to your newest obsession.
I wanted to support this company, and make water drinking attractive for others, so I decided to sell them at our yoga studio. For every bottle sold, we will donate $2 to an awesome foundation that is located across the street from us, and who's hardworking employees practice at Luna; the Make a Wish Foundation "granting the wishes of children with life-threatening medical conditions to enrich the human experience with hope, strength and joy".
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For the past 3 years I've been hosting a Hudson Harvest Retreat in my hometown. It's a day filled with some of my favorite things: yoga, apple picking, delicious vegetarian food, market browsing and lots of fresh country air. Everyone goes home with a bag of organic apples ready to be eaten.If you've read my blog before you know that we love muffins in our house. They're great for snacks, and kids love them, so I'm always on the look out for new healthy recipes. With a fresh bag of apples in my fridge and some homemade applesauce, I searched for a new recipe and found a sweet potato muffin recipe from Haute and Healthy Living on Yummly. Yummly is an amazing source for recipes, it's easy to use, and allows you to save recipes, rate them, etc. I altered the sweet potato recipe I found and came up with this...
Ingredients
- 1 large sweet potato
- 1/2 cup of unsweetened almond milk
- 1 tsp. pure vanilla extract
- 1/4 cup sunflower oil
- 1/4 cup unsweetened apple sauce
- 3/4 cups of pure maple syrup
- 1 tbsp. of chia seeds
- 2 cups of kamut flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. sea salt
- Top with a light sprinkle of chopped walnuts (optional)
Instructions
- Preheat the oven to 400F.
- Peel and chop sweet potato into small chunks. Boil for 10 mins. Mash the sweet potato well in the mixing bowl.
- Add the milk, vanilla, oil, maple syrup and applesauce (wet ingredients). Add chia seeds and let sit.
- Combine all of the dry ingredients together in a separate bowl.
- Fold dry ingredients into wet ingredients until well mixed.
- Take a muffin tray and spray each muffin round with cooking spray. Pour the muffin mixture evenly into 12 muffin rounds.
- Bake at 400 for 20 to 25 minutes.
- Bake another 5 minutes until nothing sticks to a sharp knife when inserted into the center of the muffin.
- Enjoy when cool enough to bite into. Let them sit a good 10 minutes and they'll lose some of their moisture. At first they may seem very dense.
Nutrients per serving (for one muffin): Servings: 12 • Calories: 178 • Fat: 5.6 g • Carbohydrates: 31 g • Fibre: 3.4 g • Protein: 3.2 g • Sugar: 14.3 g • Sodium: 227 mg • Cholesterol: 0 mg from Blogger http://ift.tt/1JDtWVK via IFTTT
The Culinist is an amazing concept. They create meals using fresh, seasonal ingredients each week, then deliver the exact ingredients + recipe to your door. The recipes are created by chefs, then put up online for you to choose from. Most take less than 35 minutes to prepare. Once you've chosen your recipes, the ingredients are carefully selected and sent to your door weekly. All the packaging is recyclable or biodegradable. It comes out to approximately $8-10 a meal (per person), and you can cancel at any time.
I love the idea as I often find the toughest part about cooking is choosing what to make, and then making sure I have all the ingredients. The only downfall for us is that there are only 2 vegetarian options. If there was a vegan version (or just more vegan options), I would be totally into it!
If you're interested in trying it out, let me know and I can send you a coupon for 2 free meals, that's how I found out about it from my friend Marissa!
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I'm definitely a snacker, and have tried many healthy bars in my lifetime, but I never found one that I really liked until now... My husband came home a couple of weeks ago and said a guy came into our yoga studio selling healthy bars that were locally made and vegan, so he bought a box to resell. I rolled my eyes and questioned whether he'd made a good decision. I'm on maternity leave, so he's in charge. People come into the studio to try to sell us stuff all the time. Most of it we either don't like, or we don't need. We don't have a huge retail section, and many of our students are rushing out after class so they don't have time to 'shop'. We've also tried selling granola bars in the past, and I ended up eating most of them.
The following week I went to the studio for our Mom & Baby Yoga class. I grabbed one of the bars (with the lowest expectations), and was so pleasantly surprised, that I stocked my purse with a couple extra ones. They are moist, chewy and delicious! The fact that they are vegan and locally made only makes them that much better. I thought the peanut butter chocolate one would be my favorite, but I've been addicted to the chocolate coconut & almond one. Apparently the almond, cranberry & goji berry is very popular amongst yogis, but I have yet to try it. We are proud to support EnerChia, and now sell all 3 flavors at Luna Yoga.
Since we started juicing, we've been testing out recipes to use up our leftover juicer pulp. We've tried soup, veggie burgers and several muffin recipes. So far this is the best one. It's adapted slightly from Eat Yourself Skinny blog.
I'm hoping to find a good veggie pate recipe that incorporates leftover juicer pulp... Let me know if you have any recommendations.
vegan juicer pulp muffins
3 cups flour (my favorite is kamut)
1/2 cup flax seed meal
1/2 tsp sea salt
1 tbsp baking powder
1tsp cinnamon
2 cups veggie pulp (leftover from Immune Boost Juice)
1/2 cup applesauce
1/2 banana
1/2 cup almond or soy milk
1/2 cup maple syrup
1 tsp vanilla
Preheat oven to 350 degrees. Combine dry ingredients. Mix in wet ingredients. Pour into oiled muffin tray. Bake for 20-25 mins.
*try them served with almond or peanut butter (I started doing this while I had gestational diabetes to help increase my protein intake, and loved it!)
Although juicing has been popular for quite a while now, I only got into it recently and finally bought a juicer last month. After doing a bit of research on juicers, a friend recommended the Omega 8006, so I checked it out and ordered it on Amazon. My intention was to start with green juices, but with cold season in full swing we've been addicted to the Immune Boost Juice from Jae Steele's Get it Ripe cookbook. It's so easy to make, and turns out a delicious red!
Immune Boost Juice: 3 carrots, 1 beet, 1 apple, 1 chunk ginger root, half a lemon
The juice is a little spicy for Levi, but he loves feeding the veggies into the juicer.
The only downfall to juicing is all the leftover pulp... So why not turn it into muffins! There are tons of recipes online, or check out Jae's Get it Ripe cookbook for the Juicier Pulp Muffins.
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I've never really been into shakes or nutritional powders, but with pregnancy, gestational diabetes and now breastfeeding, I felt like I needed a little boost. I started adding some protein powders to smoothies, but often found they left a 'powdery' taste, and/or I was just trying to cover up the taste of the powder with other ingredients. Then I remembered Mark Brown had sent me some taste testers from his company ViraOne. Since the label had the word 'chocolate' in it, I decided to add it to soy milk (normally I would use Almond Milk, but with the gestational diabetes I had to switch to soy to increase my protein intake). It turned out to be delicious! It reminds me a bit of the chocolate milk we used to have as kids, made with Quick (except this is like a much healthier, not-so-sweet version). Since I had to limit my sugar intake, this also makes for a nice dessert.
Sharon Gannon's "Truth Smoothie"
The second time I added the ViraOne Mix to the "Truth Smoothie" from Sharon Gannon's Simple Recipes for Joy cookbook. It turned out to be the perfect addition, with a hint of chocolate flavor.
ViraOne’s Chocolate Chaga Mushroom Nutrition Mix is full of Good Stuff. The nutrient-dense formula is based on superfoods and superherbs. All ingredients are raw, vegan, gluten-free, sustainable, and non-GMO. Plus it's a Canadian company!
ViraOne was created in nature, not in a lab. The nutrition mix was formulated by Adele Engel in the mountains of British Columbia. When faced with a life-threatening illness, Adele used her knowledge of superfoods and herbs to create a delicious tasting and highly effective super-mix, and began to heal herself. As a nutritionist, health coach, and yogini, Adele’s work caught the interest of others, and so she started to share it.After many years of perfecting the formula, tried and tested on a devoted clientele, Adele passed on the recipe to Mark Brown. Mark now runs the company from both Huntingdon, QC and Oshawa, ON. Mark is sticking to Adele’s original recipe, offering optimal nutrition and vibrant health to even more Canadians.Most importantly, he continues to use only the Good Stuff in ViraOne: organic herbs, whole foods straight from the wild, nutrient-rich sea algaes, and more.
http://www.viraone.com/
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helping hand from eager chef Levi
We've tried several vegan Caesar Dressings without success, before finding this perfect recipe. Not only did my husband approve of this dressing (he can be quite selective), but my Mother-in-Law (Caesar connoisseur) even asked for the recipe!
Caesar Dressing
1/2 cup olive oil
2 tsp lemon juice
4 tbsp. vegan mayonnaise
1 tsp Dijon
2 tsp nutritional yeast
1 tsp vegan Worcestershire sauce
2 tsp capers (with brine)
2 large cloves of garlic (finely chopped)
1/2 tsp salt 1/2 pepper
Caesar dressing with fresh green salad
Whisk together all ingredients. Serve over salad of your choice.
For full recipe see Simple Recipes for Joy.
Recipe from Simple Recipes for Joy by Sharon Gannon.
Master Class and Book Launch with Sharon Gannon
November 1st, 2014
360 St Jacques, Montreal
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This was my first ever attempt at making Meatballs. I was so excited to get a copy of Sharon Gannon's new cookbook Simple Recipes for Joy that I decided to dive right in and try something completely new. They turned out extremely flavorful and the perfect consistency (I feared dry and crumbly). I served them on brown rice pasta with a delicious tomato sauce recipe also from Simple Recipes for Joy. I'm only two recipes in, but so far I'm loving Sharon's new book and excited to try out some more recipes!
Spaghetti and "Meat" Balls
1/4 cup oatmeal
1/4 cup cornmeal
1/8 cup rice flour
1 tsp nutritional yeast
1/4 cup sunflower seeds
1 tbsp oregano, basil
1 tsp onion powder, dry mustard, chili powder, paprika, garlic powder
1/2 tsp salt, pepper
1/8 tsp nutmeg
1/2 cup cooked green lentils
1/2 cup cooked brown rice
2 tbsp olive oil
1 tbsp tamari
1 tbsp veg stock in 1/4 cup boiling water
1 tbsp molasses (I omitted the molasses since I didn't have any on hand)
2 tsp lemon juice
1 tsp balsamic vinager
1 tsp vegan worcestershire sauce
6 mushrooms, sliced thinly
pasta
tomato sauce
Place dry ingredients and spices in bowl. Mix and pour into food processor. Add remaining ingredients. Transfer to bowl. Using your hands, for the mixture into small balls, approximately 1 inch in diameter. Bake 15-20 mins. Serve over your favorite pasta & sauce.
Note: This is a condensed version of Sharon's recipe. Check out Simple Recipes for Joy cookbook for the full version (with extra notes).
Don't miss Master Class and Book Launch with Sharon Gannon in Montreal, November 1st, 2014! She's one of my favorte teachers and an inspiring woman...
Sharon Gannon is a 21st-century Renaissance woman, an animal rights and vegan activist and a world-renowned yogini, perhaps best known as the founder, along with David Life, of the Jivamukti Yoga Method. She is also an accomplished writer, dancer, painter, musician and chef. Sharon has devoted many years exploring the role of diet in promoting physical, emotional and mental well-being as well as spiritual development. She lives in a 125-acre wild forest sanctuary in Woodstock, NY. from Blogger http://ift.tt/1wKsX1j via IFTTT
Rainbow greens with chickpeas, peppers and quinoa
This recipe is from Lindsay S. Nixon's Everyday Happy Herbivore vegan cookbook. One of the things I love about this book is all the recipes can be made in 30 minutes or less. In this recipe Lindsay offers the option of adding additional ingredients to make it a full meal. It's light and simple and works perfectly with fresh chard from the garden (or supermarket!).
Rainbow Greens with chickpeas, peppers and quinoa
Rainbow Greens
1 bunch rainbow chard (or collards/kale)
4 cloves garlic
pinch of dried oregano
1 tsp apple cider vinegar
1/4 cup raisins
optional additions: chick peas, peppers, a grain of your choice
Wash and chop greens.
Line a large pot or skillet with a thin layer of water.
Add garlic, oregano, and vinegar and bring to a boil, sautéing garlic over high heat for a minute. Add raisins (and any additional ingredients) and cook for another minute, then add chard.
Use tongs or spatula to stir chard around so it cooks down and incorporates with the other ingredients.
Once chard is softer and brighter in color, turn off heat and mix everything well.
Season with salt and pepper and serve.
Recipe from Everyday Happy Herbivore by Lindsay S. Nixon
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As a kid I always loved baking and helping out in the kitchen, and I'm so happy that our son Levi feels the same way. As soon as he found out I was making muffins he wanted to help out! Since we had a whole bunch of old bananas in the freezer that needed to be used, I looked up vegan recipes that had lots of bananas but were more than just a banana muffin (as much as I like banana muffins, we were in need of a change). I came across this amazing recipe.
As much as we can, we try to buy organic. I was happy to find these organic oats at Provigo.
We pretty much followed the recipe, only changing the Whole Wheat Flour for organic Kamut (I find it a bit lighter), and replaced the Almond Milk with a sample of Coconut Milk I had been given from So Delicious at the Wanderlust Festival. They turned out moist and delicious!
Levi waited patiently to lick the spoon after we finished filling the muffin tray.
Vegan Banana Carrot Muffins.
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder pinch of salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup light brown sugar
3 medium bananas, mashed
1/2 cup carrots, grated
1/2 cup almond milk
1 teaspoon vanilla
1/2 cup rolled oats
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, mash the bananas until only a few chunks remain. Add the vanilla and almond milk and mix with a fork. Whisk in the brown sugar until no clumps remain.
In a medium bowl, sift the dry ingredients. Fold into the banana mixture about half a cup at a time.
Add the oats and grated carrots, lightly folding until fully incorporated.
Put batter into muffin tins or ramekins, filling only about 3/4 of the way.
Bake for about 30 minutes, or until a fork comes out clean.
Recipe by The Veggielogues
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After doing a quick google search for easy vegan recipes, I discovered this one. It's from Oh She Glows by Canadian blogger Angela Liddon. I bought the cookbook for my Mom for Mother's Day, and have been thinking of buying it for myself ever since. It's well put together, easy to read and full of great recipes.
You can mix and match the veggies according to what you have in your fridge and what's in season. Serve with a side salad, or as my husband likes best, with spring rolls and/or mock chicken.
Ingredients:
FOR THE TERIYAKI SAUCE:
4 1/2 tablespoons seasoned rice vinegar
1/4 cup + 2 tablespoons coconut aminos (see note)
1 tablespoon sesame oil
3 to 4 1/2 teaspoons coconut sugar (or granulated sugar of choice), to taste
2 small cloves garlic, minced
1 1/2 teaspoons minced fresh ginger
1/4 teaspoon red pepper flakes
fresh ground black pepper, to taste
FOR THE NOODLE BOWL:
3 ounces/85g gluten-free brown rice soba noodles (or soba noodles of choice)
1 tablespoon coconut or olive oil
2 1/2 cups broccoli florets, chopped small
3 celery stalks, chopped
3/4 cup shelled frozen edamame
2-3 medium carrots, julienned
2-3 green onions, thinly sliced
1-2 teaspoons sesame seeds, for garnish
Directions:
Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.
Bring a medium pot of water to a boil.
For the noodle bowl: Meanwhile, preheat a large skillet or wok over medium-high heat. Add the oil and coat the pan. Add the broccoli florets, celery, and 2 tablespoons of Teriyaki sauce and saute for about 7-9 minutes, reducing heat if necessary.
When the water boils, add the noodles and reduce heat to medium-high. Cook the noodles as instructed on the package directions (about 4-5 minutes for most soba rice noodles). Drain.
Add the frozen edamame and julienned carrots to the skillet and saute another 5 minutes, or until the edamame is heated throughout.
Stir the drained noodles into the stir-fry mixture along with 2/3 of the Teriyaki sauce. Cook for a couple minutes and then serve immediately with a garnish of sliced green onion and sesame seeds.
Store leftovers in a container in the fridge for 1- 2 days. To re-heat leftovers, add them into a skillet with a bit of oil. Pour on the leftover dressing and toss to coat. Heat over medium until heated throughout and serve immediately.
Notes: I used coconut aminos (which is very low in sodium), but feel free to use low-sodium tamari instead. I recommend adding it to taste since it has a higher sodium content than coconut aminos so you might not need as much. To get more servings out of this dish, feel free to add more soba noodles.Soy-free option: Omit the edamame and replace with adzuki beans, chickpeas or another bean of choice. Use coconut aminos instead of tamari.gluten-free option: Use gluten-free soba noodles such as brown rice or buckwheat. Be sure to check the label of your tamari and other ingredients as well.
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When a friends Mom handed us a bag full of fresh zucchinis from her garden, my first thought was zucchini bread, however since our 3 year old son is in favour of muffins, I went with this recipe instead. They turned out moist, delicious with just the perfect amount of sweet.
Note: the best bananas for baking are the really ripe, mushy ones. Once you see them starting to turn brown, throw them in your freezer (they'll probably turn black), and defrost them when you're ready to start baking.
Ingredients
- 2 cups shredded zucchini
- 1 cup mashed ripe banana
- 1/2 cup applesauce
- 2 tsp vanilla
- 3/4 cup sugar
- 1 1/2 cup flour (I suggest Kamut)
- 1 tsp cinnamon
- 1 pinch nutmeg
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup raisins (optional)
Instructions
- Preheat the oven to 350 degrees; grease a 12 cup muffin tin
- Mix the mashed banana, applesauce, sugar and vanilla together in a bowl.
- Stir in shredded zucchini.
- Add 1 cup flour, cinnamon, nutmeg, baking soda, and salt to zucchini mixture and combine.
- Stir in remaining 1/2 cup of flour and raisins.
- Scoop into muffin tins at 3/4 full
- Bake in oven for approximately 20-22 min, or until toothpick inserted comes clean.
- Cool and enjoy!
Recipe By Tara @ Suburble
Adapted from IsaChandra from the Post Punk Kitchen
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I put this tasty salad together with fresh ingredients from our first Lufa Farms Basket. Then I sprinkled it with Hemp Seeds (Hemp is a high protein seed containing all nine of the essential amino acids) and Nutritional Yeast (It is a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein). It tastes especially good when you have fresh organic produce!
fresh, green salad
boston lettuce
cucumber
endives
green onions
hemp seeds
nutritional yeast
Chop veggies & sprinkle with hemp seeds and nutritional yeast. Serve with your favorite dressing.
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our first basket contents
I have been hesitant to sign up for an organic produce basket, but when I heard about Lufa Farms I was intrigued. It is the world's first commercial rooftop greenhouse, and it's in Montreal! They deliver fresh, organic and local produce. The best part is you get to build your own basket, meaning you can pick and choose what you want and don't want, as long as it is a $30 minimum. Plus they have more than just fruits and veggies, they also have baked goods, pasta, grains, soaps, juices and more. The baskets are dropped off once a week at conveniently located pick up points (we found one just 3 blocks from our house).
1st basket pick up
We just picked up our first basket, so we're brand new to the whole organic basket experience, but so far it's been great and we are enjoying fresh tasty salads!
vegenaise
This year I will be giving two vegan workshops, one at Luna Yoga and the other at Wanderlust. I am just starting to work on my notes and decided it would be a good idea to create a Vegan Staples handout. Below is a list of items I like to have stocked in my kitchen. Please feel free to add your favourites in the comments box.
non-dairy milk: my favorite is almond milk, other options include; soy (a bit creamier), rice (closest consistency to dairy milk, but least nutrients), hemp (often difficult to find and more expensive, but lots of nutrients)
tofu: I usually use the firm blocks for cooking and occasionally the silken (soft) for lasagna or baking
tempeh: a nice alternative to tofu, a bit hardier and can be kept in the freezer nutritional yeast: we use it mostly for dragon bowl sauce & tofu scram, it is a great source of B12
earth balance
miso: great for sauces/dressings (so many different kinds!)
veggies: onions, carrots, peppers, zucchinis, sweet potato, broccoli, spinach, kale, mushrooms, etc...
fruit: apples, bananas, tangerines, in-season fruit, etc...
vegenaise: for sandwiches and dressings
chia seeds: rich in omega-3 fatty acids, I sprinkle it over salads, can be mixed with water as an egg replacement in baked goods
chia seeds
flax seeds: contain high levels of fiber and omega-3 fatty acids, sprinkle over salads, cereal, and use in baked goods
vegan chocolate chips: keep these on hand for baking
kamut flour: spelt flour is another good option, but a bit heavier (both have much more nutritional value than white flour) we use kamut in our pizza dough
tofu or veggie dogs: great for a quick dinnerfield roast sausages: lots of tasty flavours, including soy-free
soba noodles: my favorite is kamutbrown rice noodles: great alternative to white pasta
nutritional yeast
whole grain bread: bread and hummus is definitely a staple in our house
hummus: our staple sandwich spread
ginger fake chicken: my husband likes to fry some up as a side dish, it always tastes to 'real' for me
maple syrup: sweetener for baking
mesa sunrise cereal: my 2 year old and I eat this almost every morning with almond milk
earth balance: butter alternative
quinoa: good source of amino acids, calcium and iron
nuts: great snack and/or salad topping, plus a good source of protein
chick peas: for salads, chanas & making hummus
lentils: high in protein, good for dhals, etc.
brown rice: much healthier than white rice
When you're feeling a little under the weather or just a bit chilly, this is the perfect cup of tea to warm you up. Tea brewed from ginger is a common folk remedy for colds, headaches and nausea. Lemon water can fight throat infections thanks to its antibacterial property, and turmeric is often used for treatment of various infections and as an antiseptic.
cold fighting ginger tea
1 cup boiling water
sliced fresh ginger
1 tsp lemon juice
1/4 tsp turmeric
agave to sweeten
Mix ingredients together, let steep, enjoy!
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