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Recipe

*dreamy sigh, been following Jenny for about 3 years now, and have loved every post she’s ever cranked out. With such honesty and openness about the qualities that make her human as well as killer food combos and hilarious daily insight, it’s no wonder she’s one of my top blogger idols. 

Yesterday she posted her July Blog Challenge!

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Join me!

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say it with me, “MMMMMMMMMMMMMM”

Tangy Lime Juice + Zingy Ginger + Savory Comfort of Coconut Oil + Heat from Cayenne Pepper

Slurpable Zucchini Noodles + Smokey Nutty Umami Bacon

THIS. IS. MY. SUMMER. GO. TO. LUNCH!

Totally necessary, but I gotta toot my own horn here — I was surprised at how authentically Thai this tasted! And the sauce is so so simple too!

I’ve had amazing success with tempeh bacon as well as raw, dehydrated coconut and eggplant bacon but the tempeh seemed to photograph the best!

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Serves 1

  • 1 medium – large sized zucchini/carrot/daikon/etc (don’t sell yourself short here!)

Shave with a vegetable peeler or use a spiralizer

  • chopped carrots/sliced tomatoes/slices of red onion or shallot

Add to ‘noodles’

The Sauce: 

  • Juice of half a lime
  • 1t of fresh grated ginger (please do NOT use the powder for this recipe!)
  • 1/2-1t melted coconut oil
  • a few shakes of Spike or salt and pepper
  • a light drizzle of agave/maple syrup/sweetener

Toss all to combine and let it sit so that the noodles soften up a bit!

While you’re waiting, you can get cracking on the…

Tempeh/Coconut/Eggplant Bacon: 

  • 2t coconut oil for frying in a pan on medium high
  • a packet of tempeh cut into strips (I used a wild rice version)
  • 1-2T soy sauce/tamari/nama shoyu
  • 1/4t liquid smoke
  • a dash of cayenne pepper
  • a healthy drizzle of agave/maple syrup/sweetener

1. (Cooked Version) – Preheat pan, brown tempeh on both sides, pour sauce over, let the strips caramelize, flip, and serve!

2. (Raw Version) – Cut coconut meat or eggplant into strips, marinade in same mixture ^ for at least 10 minutes for the eggplant (salt the eggplant beforehand to draw excess liquid out) and preferably overnight for the coconut. Dehydrate on 105 degrees for 3 hours for the eggplant and up to 6 hours for the coconut!

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Spinach/Kale + Frozen Banana + Roasted Peanuts + Vanilla Almond Milk, topped with my chia-hemp-coconut blend

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Lettuce Wraps and Bell Pepper Cups smeared with Chipotle Hummus with chunks of Tofu Marinated in Rice Wine Vinegar, Miso Paste, Chili Flakes, Garlic, and Ginger, topped with Cilantro

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Oat Blend for Overnight Oats – Rolled Oats, Flax Meal, Oat Bran, Wheat Germ

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Chilled Soba Salad with a Wasabi-Ginger-Sesame-Soy Dipping Sauce

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Pumpkin Flax Granola-Blueberry-Soy Yogurt Parfait topped with my Flax-Wheat Germ & Chia-Hemp-Coconut Blends

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Peanut Butter Granola-Strawberry-Soy Yogurt Parfait with Chia Seeds

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Honeydew Melon Sorbet

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Chocolate Dipped Strawberries made in the microwave with Trader Joe’s Chocolate Chips and Coconut Oil

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My new comfort food – Sliced Tomatoes sprinkled with Spike and Vegenaise on Toasted Ezekiel Bread

Juicing – a vibrant, tasty, purifying way to get rid of your ‘ugly’ produce and load up vital nutrients in one fell swoop!

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^ My favorite combo would have to be kale, cucumber, apple, parsley, ginger, carrot, lemon ^

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^ spinach, kale, apple, carrot ^

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^ romaine, carrot, apple ^


^ beet, apple, carrot ^

    What’s your favorite juicing combination?
    A great one that yields an APPLE CIDER taste: apples, romaine, and a dash of cinnamon for garnish!

Throughout the blossoming juice craze, there have been many testimonies singing praises about its revitalizing, enzyme harnessing, weight loss, cleansing effects as well as plenty of claims of nausea, lethargy, and stipulation about the raw benefits juicing is proposed to yield.

Two things!
1. Nausea and lethargy are most definitely expected within the first 3 – 7 days of your juice kick.
Shwhy you ask?

“Why You Feel Tired
According to Dr. Stanley Bass, founder of the Life Science International Fasting Center, it’s completely normal to feel tired and weak at the beginning of a juice detox or juice fast. If your regular diet is full of sugar, caffeine and preservatives, your body is in a state of constant stimulation. This stimulation is what causes you to crave sugar, salty snacks or caffeine during the day. When you feel tired, you reach for a cup of coffee or a candy bar. In the first stage of a juice diet, your body is telling you how tired it really is, and how hard it’s been working to keep up with what you’ve been putting into it.
http://www.livestrong.com/article/467210-can-juicing-make-me-tired/#ixzz1tFydREcS

– Combined with the caloric decrease for your *brief detox, your body is merely adjusting to the cleanse and will utilize all the pre-existing nasties stuck in your body before it starts running on the anti-inflammatory/purifying/antioxidizing properties of your juiced fruits and veg.
*please do not bite off more than you can chew! Err…take swigs of. It’s far more beneficial to juice for short periods of time like a weekend or a week throughout the year than for say, month chunks! You’ll be able to hang in there and benefit from these bursts of clean. Think of it as making attempts to go to the gym/get active – it’s better for the bod to get 30 minutes of light exercise PER DAY as opposed to 60 minutes of high intensity ONCE A WEEK. That kind of analogy!

2. The benefits are definitely there – IF the cleanse is well executed (this rule applies to everything from going vegan to having a boyfriend – you’ve gotta do your share of research for the “thing” that suits your needs the best, fits your lifestyle, demands the amount of time and attention you’re willing to pay, and is a sincere endeavor so that you may live for it wholeheartedly!)

“Juice Fasts Aren’t Necessary

According to experts at the Mayo Clinic, your body is already well-equipped to flush out toxins via your kidneys, liver, and skin. Cleansing diets that claim to remove “bad” toxins from your system may remove or even deplete your intestines of healthy bacteria required for healthy functioning.
Net Places

– Like I said, don’t be extreme about this because it’s not meant to be a mind-over-matter-Buddhist-monk-walking-on-hot-coals ordeal! I agree that during multiple week stints that there is a chance of reduced gut flora due to a lack of fiber. Short yearly intervals are all you need. But I’m going to counter what this statement claims because from a nutrition standpoint, the healing properties and amount of fluids consumed are in fact tried and true cleansing agents. And if our bodies are really “well-equipped to flush out toxins” so efficiently on their own, then why do so many of us suffer with kidney failure, liver failure, and too frequent breakouts past puberty? Stress may play a large part in the latter BUT I’ve witnessed many accounts where skin starts loving its owner again! I’m not trying to advocate any hippie shit here, seriously, I get annoyed of whimsical explanations from either side of the fence.

– While juicing is not necessary, it sure does not do harm and makes for an uplifting experience to be on pure colorful liquid vitamins for a few days.

I’m religious about breakfast – you will never find me without some form of oats or chia seeds floating in my stomach. I shake my head in disbelief when people tell me they had just coffee or just fruit for breakfast! INSANE. I DON’T WANNA KNOW HOW !

I always make sure there’s gluten free grains (whole wheat PB and apples just leaves me hungry for some reason), nuts, powerhouse toppings, and fruit (tofu scrambles don’t keep me full!). 

All of these recipes can be whipped up in no more than ~7 minutes and can hang out in your body and keep you fueled for at least ~3 hours. Time efficient, no?

 

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+ Trader Joe’s O’s (low in fiber, ooops…what can you do when your boyfriend’s mom has to feed an 11 year old!)

+ Hemp Milk

+ Hemp Seeds (a wee supplement to that lack of fiber)

+ the most amazing fresh Raspberries (also fibrous!)

+ Raw Almond Butter

Cereal and nut butter is the best! You grab a spoonful of cold milk kissed cereal with a smidge of almond butter, very swoonworthy.  

 

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Same as above but with itty bitty strawberries and blackberries and a green drink for a crazy vitamin surge

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My pride and joy, my go to, my oats

+ Multigrain Oats (Trader Joe’s sells the kind I swear by!)

+ Almond Milk

+ Cinnamon, Stevia, Flax Meal

+ Peanut Butter

+ chopped Baby Gala Apple

Just throw the oats and milk in the microwave for 2 minutes, sprinkle the toppings and mix it up to evenly distribute the sweetness of the stevia and the comfy spice of the cinnamon, plop your peanut butter down, and try not to overflow your bowl with apples like I do…sometimes I’ll even use two baby apples (shh)

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oh da noms

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last but not least, my raw-friendly breakfast, my Chia Pudding

+ Chia Seeds, (hemp hearts, buckwheat groats, coconut shreds)

+ Almond Milk

+ Chopped Deglet Noor Dates (you can use Medjool, Bahri, whatever!)

+ (frozen) Raspberries (strawberries, blueberries, etc)

+ (chocolate powder! vegan protein powder! soaked and blended cashews!)

Soak the seeds and dates in the milk if you don’t have a Magic Bullet. Blend up the dates and milk separately in the Magic Bullet if you’ve got one then soak the seeds in it. The seeds should plump up and develop that nostalgic tapioca “bubble” (gel is just a weird word for breakfast) in 5-10 minutes. Top it off with raspberries and that’s it! 

 

EAT BREAKFAST! You’ll be nicer to everyone and happier to greet the day at such a grueling hour!

I’m not much of a snacky type girl but when I do, you’d best believe there’s some major hummus + crudites/apples + nut butter/kale chip/side dish leftover action going down

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honeycrisp apple + pb + cinnamon

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Trader Joe’s new frozen chickenless chicken tenders (giving Gardein a run for their money!) + sriracha and ketchup+ peas and corn + dates + almond butter…….maybe this was more of a dinner but it felt snacky nonetheless 

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raw flax chips (the magenta is from the beet pulp from my juicer) + chipotle hummus + baby bells

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most consumed snack: pink lady apple + raw almonds

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peanuts + dried cranberries + chocolate chips

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super rare but mainly posted for everyone to check out that awesome table: matcha tea latte made with ALMOND MILK!! (thank you Ojai)

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leftover roasted brussel sprouts + splash of red wine vinegar + preventative measures to assure no lipstick gets in my food

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Lazy Dog’s dericious hummus trio and flatbread

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peanut butter and mint chocolate reindeer (**note to self: make huge cookie post)

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chocolate coconut kale chips a la Averie

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my own attempt at cheezy kale chips

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and some too too easy banana soft serve/”ice cream” with chocolate and crunchy salty peanuts!

Last Name ‘Shoe’, First Name ‘Terrible Cookie Pun Soiled by a Shoe Pun’

….still trying to get back into the swing of blogging :B

Throughout my junior and senior year of high school, I found that my part time job at Natural Cafe wasn’t enough to supplement my newfound love for online shopping and personal grocery shopping. During that time, I was flexing my vegan baking muscle like none other – messing around with different extracts, flavor combinations, and add in’s, letting my classmates sneak a taste to help us all get through another powerpoint about the ever-stimulating evolution of the Nationalist Party. My baking supplies were depleting and my doorstep was being stormed with ebay packages, so I decided to start charging for the tasty little gems and what do you know – THEY SOLD. 

Collectively, over the span of a measly 2 months, I made about $100 – that’s 20 dozen, $5 per dozen, 20-40 hours of flour leveling, preheating, hand mixing, dough scooping, cooling rack rotating. Twas a labor of love and I have baking muscles to show for it. 

Behold, my best seller, the favorite flavor of any season, 

Pumpkin Oatmeal Chocolate Chip Cookies

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recipe courtesy of Jinxi, with some Natalie modifications (lowered the sugar and oil is all)!

Yields: about 4 dozen cookies – Oven is preheated to: 350F – Baking time: 11-13 min

1. Thoroughly combine with a whisk:

  • 2 c (whole wheat pastry) flour
  • 1 1/3 c rolled (instant and steel cut won’t work due to their teenier size in comparison to old fashioned rolled!) oats
  • 1/2 t nutmeg
  • 1 t cinnamon
  • (2 t pumpkin pie spice blend instead of the nutmeg and cinnamon)
  • 1 t baking soda
  • 1 t salt

2. Thoroughly combine with a whisk (in a separate bowl, I use my big fat Pyrex measuring cup to minimize clean up):

  • 1 to 1 1/4 c sugar 
  • 1/3 c (olive/canola) oil
  • (2 T molasses [for a subtle but appreciated depth and some iron!])
  • 1 T flax meal + 3 T warm water (in a separate, small dish to thicken – acts as your “egg” or binding agent, plus some fiber and omega 3’s)
  • 1 c canned pumpkin puree
  • 1 t vanilla

3. Add the two mixed bowls together with a spatula until the dry white marks of the flour are gonzo. Toss in 1 c of chocolate chips (and for the last time, YES THERE ARE DAIRY FREE CHOCOLATES IN EXISTENCE), 1 c of chopped nuts, 1/2 c of coconut shreds, 1/2 c of seeds, and/or 1/2 c dried fruit. I would limit the add-ins to a total of 2 cups or else your cookies might not hold their form too well! But as I always endorse, the more the merrier. 

4. With a spring release ice cream scooper in hand (mine is holds about 2 T), scoop and scrape your cookie dough balls against the side of your bowl to level out the top and get rid of the excess. Plop it thusly onto your parchment paper or Silpat and you should be able to fit about 15 cookies on there. Not too close now! These babies spread!

5. Wait 11-15 min, avoid even the slightest hint of BROWNING (not golden browning, which would be ideal for you. Although I’m a penchant for overcooked cookies…) because when you slip them onto your cooling rack, they will continue to cook due to their high internal heat! 

 

 

nummmsss, enjoy and make sure to let them cool completely before you seal them in tupperware…any cookie heat could create steam then condensation then moisture then maybe mold in there!!