vegan recipes – StyleNectar

Raw Vegan Taco Salad

Raw Vegan Taco Salad with Ultra Creamy Hemp Dressing

Raw Vegan Taco Salad is totally to-LIVE-for! This gorgeous and delicious meal is a veritable cocktail of superfood power. Featuring the most amazing Tex-Mex Taco Meat (just like the real thing but better!) creamy avocado, zesty onion and bright, vibrant veggies atop cool, crisp, mineral-rich greens and an Ultra Creamy Hemp Seed Dressing drizzled all over top…

Oh my goodness! You've never had salad like this.

Raw Vegan Taco Salad bursting with vitamins, minerals, enzymes and flavor.

With freshness this big and flavors so bold it's no wonder the plant based living foods featured in Raw Vegan Taco Salad have such amazing healing powers on our bodies inside and out.

Beauty food never tasted SO good 🙂

This Vegan Taco Meat is incredible – my friends couldn't believe it wasn't real meat! And despite it's robust, knock-out flavor, it's a snap to make. No messy meat wrappers, spattery sauteeing or greasy pans to wash up after. This fresh and spicy Taco Meat takes all of 5 minutes to prepare and is impossible to resist nibbling on right out of the prep bowl. You'll want to make at least a double batch as it's fabulous in wraps, stuffed potatoes, tacos and lots more. It stays fresh for several days in the fridge – though never lasts that long.

This Vegan Taco Meat is impossible to resist eating right out of the prep bowl.

My Vegan Taco Meat recipe has the option to use either pecans or walnuts and it's fantastic either way. Both raw pecans and walnuts are brimming with healthy fats, protein, fiber, manganese, copper, enzymes and so much more I will bore you if I go on. However, let's just say your heart, skin, muscles, brain, hair and mood will all say thank you :)

Ultra Rich-n-Creamy Hemp Salad Dressing

Ultra Creamy Hemp Dressing is so heavenly we forget all about those commercial preservative, chemical and fat-laden dressings of the past. This one's winning on every level hands down: Flavor – check. Nutrition – check. Creamy Richness – check. Beautifying – check. I quadruple the recipe cause it's amazing as a veggie dip, on sandwiches, crackers – everything! You'll be licking the vitamix clean it's so yummy. Not only that, hemp seed has such a tremendous nutritional profile it deserves it's own blog post. Hemp is full of omega-3's, all 10 essential amino acids, 11 grams of protein (per 3 Tbsp), phytonutrients and anti-aging antioxidants. Hemp also provides a rich array of minerals including zinc, calcium, phosphorous, magnesium and iron (25% of daily iron per 3 Tbsp serving!). The stuff is incredible! Now that's a powerhouse of a salad dressing :)

Raw Vegan Tex-Mex Salad with Pecan Taco Meat & Ultra Creamy Hemp Salad Dressing

Great health meets great taste with this party on a plate. Every forkful bursts with Tex-Mex flavor and rich indulgence…

Eating the rainbow is so very delicious and easy with Raw Vegan Taco Salad!

Fresh, enzyme rich, plant based, living foods build strong bodies, supple complexions, smooth shiny hair, and happy minds!

As always, this beautiful meal is not only delicious and simple to prepare, it's easy on the wallet and fantastic for creating a healthy body, mind and spirit. With dishes like these it's easy to be ready for the beach all year round without ever abandoning our tastebuds 🙂 Raw Vegan Taco Salad is a grand slam winner!

Without further ado, the delish and oh so simple recipe!

This is my submission to Lisa's Kitchen for this month’s No Crouton's Required, to Carla for Weekend Herb Blogging and to Healthy Living Blogs Weekly Recipe Roundup.

Recipe for Raw Vegan Taco Salad (Serves 2)

Vegan Taco Meat

Ingredients

1 cup pecans or walnuts (preferably soaked overnight)
1/2 Tbsp. cumin
1/2 Tbsp. coriander
1 tsp. chili powder
pinch of cayenne
1/2 tsp. (or more) garlic powder to taste
1 Tbs coconut aminos (or nama shoyu)
4 scallions (or chives) finely chopped

Method

Pulse the nuts in a food processor until chunky.
Pour ground nuts into a mixing bowl. Add the spices and mix until thoroughly combined.
Stir in the coconut aminos and scallions until well integrated.

Creamy Hemp Seed Dressing

Ingredients

1/2 cup hemp seeds
1/2 cup filtered water
1 teaspoon onion powder
2 small cloves garlic
2 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
2 Tbsp nutritional yeast
3/4 tsp course sea salt – or to taste
fresh cracked pepper – just a smidge
optional: fresh chopped chives as garnish on top

Method

Add everything (except optional chive garnish) to your vitamix and blend until smooth and creamy, scraping down the sides of the blender a few times as you go.

Note: Turn this into a delish Ranch Dressing by adding in a bit of rosemary, dill, oregano, parsely & paprika!

Taco Salad Base and Assembly

Ingredients

2 hearts of romaine, chopped or generous servings of mixed salad greens
Red bell pepper, chopped
Tomato, chopped
Cucumber, chopped
Red onion, diced
1 large avocado, sliced
Cilantro torn across top (optional)
Vegan Tex-Mex Taco Meat
Ultra Creamy Hemp Seed Dressing

Method

Add salad greens as the base to each of two large bowls.
Chop veggies into similar size pieces for textural continuity and arrange over top.
Fan Avocado slices around the salad.
Sprinkle Taco Meat across the salad
Drizzle with Ultra Creamy Hemp Seed Dressing

Enjoy!

Do you have a favorite Raw Vegan Salad?

How is your health & wellness journey going?

Share your thoughts, comments & questions below!

All Love,

Juliane

Thank you for visiting 🙂

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Pack Power into your diet with Sprouts!

Freshly harvested mung bean sprouts

One of my most exciting discoveries recently has been learning how to grow my own Sprouts. I've always loved the texture, flavor and fantastic nutrition sprouts add to sandwiches, salads etc. However, until now, I rarely used them since they're rather expensive and go bad so quickly after purchase. Every week at the market, I'd longingly peruse their selection wishing they weren't A) already slimy & brown on the bottom or B) totally overpriced… sort of the same situation as fresh berries*… Sure, they're amazing for you, but unless you get organic, which are outrageously expensive, they're absolutely loaded with pesticides and, of course, spoil quickly.

*I've found a solution for berries too! Only buy fresh, organic berries in season when they're more afforadable. Stock up on already frozen, organic berries year round because they're REALLY well priced &, ironically, have greater nutritional value than fresh since they're fozen at their peak & not sitting around for days in transit & on store shelves. The cold hardly affects berries, leaving enzymes/antioxidants in tact – plus they last in your freezer for months without requiring you to become a 24/7 inventory spoilage manager over all your produce.

My Sprouts are growing so plentifully, they're pushing the trays of my Sprout Grower right up!

Well how times have changed! Since the addition of our 4-tier sprouter kit to our home, Jim and I are eating a variety of beautiful, fresh sprouts everyday! A great thing since the benefits of sprouts are amazing:

They're rich in so many essential nutrients I can't begin to list them all here: Vitamin A, Vitamin C, Vitamin B1, B6, and Vitamin K. Minerals such as Iron, Phosphorous, Magnesium, Potassium, Manganese, and Calcium. Plus dietary fiber, Folate & Omega-3 fatty acids. Sprouted seeds, grains and legumes are found to have higher content of their nutrients. For instance, most beans increase in Vitamin A by 8x after being sprouted.

They provide access to a powerful source of enzymes which we lose as we age
They're easy to digest (I'll write a post on digestion and enzymes shortly- an incredibly important and fascinating subject.)
They're extremely high in protein containing up to 35% protein.

Home-grown Mung Bean Sprouts

I stocked up on 7 packets of seeds (one can use the sprouter for beans as well) ranging from a variety mix to plain brocolli, radish, clover, mung and alfalfa. These should last well over a year. Our trays are nestled into a back corner of the counter, behind the big cutting board, draped with a kitchen towel as they must grow in the dark. The process couldn't be easier: Sprinkle a tablespoon of seeds into each tray. Pour two cups water into the top 2x/daily. Three days later – VOILA! Delicious. Easy. Free. Sprouts for a lifetime!

As you can imagine, the uses for sprouts are many, from the aforementioned sandwich topper or wrap to stir-fries and salads. One little lunch combo I love is stacking the sprouts up into an open face sandwich as shown here.

Open Faced Clover Sprout, Avocado & Tomato Sandwich on Toasted Millet Bread

Recipe for Open Faced Sprout, Avocado & Tomato Sandwich:

Ingredients:

2 slices sprouted millet bread, toasted
thinly sliced avocado
thinly sliced tomato
sprouts
raw saurkraut
Dijon mustard

Method:

Slather avocado over each slice of toast using the tines of a fork, if necessary to help mash it. This helps, vs. slices, to keep the sandwich shorter & more manageable
Stack ingredients on top of avocado.
Drizzle with Dijon Mustard.
Take a bite of deliciously spicy, tangy & beautifying goodness!

Please Enjoy!!

Love,

Juliane

Do you grow any indoor edibles? Share your recommendations/ideas!

Have you made any changes in your diet resulting in a major, positive impact on your life?

Coming Soon… How to grow your own Wheat Grass for daily wheat grass shots!

If you liked this post, say thanks by sharing it.

Food

Stuffed Grape Leaves Casserole

with Pomegranate Molasses

Stuffed Grape Leaves Casserole drizzled with Pomegranate Molasses

Stuffed grape leaves (aka dolmades in Lebanon, dolmas in Iraq, dolmathes in Greece) have been one of my absolute favorites since I was a kid…

Growing up (and maybe still? I should ask.) Mom and Dad would set out on their vintage cycles every Sunday morning during warm months for a 2-3 hour journey. Dad, the consummate gentleman, always accommodated Mom's extremely leisurely pace which my sister and I giggled over while peeking through the living room curtains to watch them depart – overcome with a glee that came only from having three hours to do exactly as we pleased – while they wobbled away like bicycle tourists in their own driveway, the two of us eagerly plotting our next move, wondering if they might not topple right over going that slow.

Alas, they covered a lot of ground!

Choco Ladies

Their excursions took them everwhere from the far depths of the east side, downtown into the flats and many times, through the valley – my sister's and my destination of preference. Not that, selfish as we were then, we really cared where they went- it was just that trips to the valley meant they returned with bunches of grape leaves carefully packed into their cargo holders… aka Stuffed Grape Leaves for Dinner!!!

Mom made the BEST stuffed grape leaves – and til now, I'd never been quite satisfied with any recipes (even those from Lebanese restaurants) other than hers- simply because she used FRESH grape leaves rather than jarred. Once you've tried both, the difference is quite discernable; the texture of jarred or canned grape leaves is much softer with a muddled flavor.

"Wait!" You cry. "I don't have access to fresh grape leaves!"

No problem!

I have TWO solutions for you… Not only does my casserole version bake the leaves in a manner which seems to completely remedy the softness and flavor issues even if you DO use jarred, but, I've also discovered a fresh substitute for grape leaves in collard green leaves (my new preference!) Yes, that's right. Collard greens provide the freshness jarred grape leaves lack, plus they're larger & therefore quicker/easier to use. Parboiling softenes them up to a lovely texture. Either way you make it, the recipe will be amazing.

This aromatic, middle-eastern dish brimming with pistachios, raisins, brown rice and mint is certain to become a family hit at your house also! Jim, the gorgeous, agile & shredded (apologies, I digress) boxer of our household, loves when I make it for him- in fact the collard greens are his preference too 🙂

Please enjoy!

Love,

Juliane

Stuffed Grape Leaves Casserole topped with sliced lemon & Pomegranate Molasses

Recipe for Stuffed Grape Leaves Casserole (Serves 8)

Adapted from Vegetarian Times

Ingredients

30
jarred or fresh grape leaves or 1 bundle collard greens, stems removed
2 Tbs. olive oil (+ additional for brushing top of casserole & dish)
1
large onion, diced
1
cup brown rice
2
cups low-sodium tomato juice
1 cup chopped unsalted, hulled pistachios
1
cup chopped fresh parsley
1
cup chopped fresh mint
1
cup raisins
¼
cup fresh lemon juice
thinly slivered lemon slices for garnish
Pomegranate
molasses (or concentrate) for drizzling, optional

Method

1. Dip grape leaves or collard leaves, depending on which you're using, into large pot of boiling water 2 minutes.
Drain, and set aside.

2. Heat oil in large saucepan over medium heat. Add onion,
and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 2 1/2 cups
water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40
minutes, or until liquid is absorbed. Remove from heat, and stir in tomato
juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt
and pepper, if desired. (Mixture will be very wet.)

3. Preheat oven to 350°F. Brush 2-qt. baking dish with olive
oil. Pat grape leaves (or collard leaves) dry. Line bottom and sides of baking dish with grape (or collard) leaves, allowing leaves to hang over sides. Spread half of rice mixture over
grape leaves. Top rice with more grape (or collard) leaves, then top with remaining rice
mixture. Cover casserole with remaining grape (or collard) leaves, and seal by folding over leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or
until grape or collard leaves on top darken and casserole looks firm and dry.

4. Dip knife in cold water. Cut straight down with tip of
knife to make 8 servings, then remove servings with spatula. Garnish with lemon
slices, and drizzle with pomegranate molasses (if using- I love!).

5. This dish freezes beautifully for fabulous leftovers on busy nights!

What are some of your fondest food or otherwise memories growing up?

Did you & your sibblings look forward to your parents leaving you "home alone?" :-)

You may also enjoy: Marinated Mushrooms

or

The Happy Shake!

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Food

Cream of Mushroom Soup (minus the dairy!)

Cream of Mushroom Soup, www.StyleNectar.com

This fabulous Cream of Mushroom Soup recipe is long overdue! However, the best things in life are always worth the wait 🙂 My vegan take on the classic is a bowl of warm, savory goodness. Rich, velvety and as always, simple to prepare.

I love this dairy-free version of Cream of Mushroom Soup even more than the cream-based & lower-fat dairy-based recipes I made in the past. This delicious soup gets it's luscious, creamy texture from the addition of cashews. (Dairy contains many hormone-containing and cancer-promoting substances and there are strong associations between dairy consumption and prostate, ovarian, adult testicular and colorectal cancers. 1.)

Lately, I often wonder if my tastebuds don't somehow know the difference between the foods that make me vibrant and healthy, versus those that don't. I adore my new vegan way of eating that much. It feels everyday like I get to have my cake and eat it too! I definitely have not given up a thing, despite virtually elimating dairy, meat, sugar and refined grains in favor of G-BOMBS (greens, beans, onions, mushrooms, berries & seeds). In fact I feel I've received a huge gift… the most delicious food I've ever made which happens to simultaneously make me feel amazing!

Please enjoy a steaming bowl of my Cream of Mushroom Soup to make your insides as happy as your tastebuds!

PS. I almost neglected to mention: "Mushrooms block tumor growth and have anti-estrogenic activity – regular consumption of mushrooms – as little as one mushroom per day – has been shown to decrease breast cancer risk by up to 60-70%." ^2.

Cream of Mushroom Soup the Nutritarian way, www.StyleNectar.com

Cream of Mushroom Soup

Ingredients

1 Tbsp olive oil
 1 onion, chopped
 2 cloves garlic, minced
 10
oz button mushrooms, coarsly chopped
 10 oz cremini mushrooms,coarsly chopped
 3-4
c. vegetable broth (depending on how thick you want the soup) 
1/2 tsp dried thyme 
2 or 3 tbsp. dry white wine 
1 tsp (or to taste) Himalayen or Celtic Sea Salt 
1/4 tsp
freshly ground black pepper
a handful of raw cashews (maybe 1/4 to 1/3 cup) depending on how thick you want the soup (soak overnight if you don't have a heavy-duty Vitamix blender- personally I soak then dehydrate all nuts as it removes enzyme inhibitors making them easily digestible & an active, live food with live enzymes/benefits galore.)
almond milk (1/4 c. give or take depending on how thick you want your soup)

Method

Heat the oil in a soup pot over medium heat. Add the onion
and cook, stirring occasionally, about 4 minutes. Add the garlic and cook about 30 seconds. Add the mushrooms and cook until they release most of their
liquid.
Add the broth and thyme and bring to a boil. Reduce the heat
and simmer for 10 minutes.
Stir in the wine, salt, and pepper and cook for 3
minutes.
Turn off the heat and cool slightly.
Using a heavy duty blender, such as a Vitamix, add cashews, almond milk and soup to the blender (add soup in batches if necessary) and puree until smooth & silky.
Taste for desired richness and add more cashews or almond milk as necessary. Check seasonings. Warm through before serving if necessary.
Enjoy!

Stay tuned for a to die for Mushroom Tapanade coming later this week…

You may also enjoy: Triple Berry Parfait with Cashew Cream!

Footnotes/References:

1. www.DiseaseProof.com, Dairy and cancer

Dairy products contain many hormone-containing and -promoting substances. U.S. cheese consumption has increased 182% (almost 3-fold) in the past 30 years11, and the incidence of our hormone sensitive cancers has also increased. There are strong associations between dairy consumption and prostate cancer.12,13,14Interestingly, some studies have found that prostate cancer risk was elevated with increased consumption of low-fat milk specifically, suggesting that the potential threat to prostate health may be more closely linked to dairy protein than dairy fat.15,16 Ovarian cancer risk is also elevated by consumption of dairy products equivalent to three glasses of cow's milk per day.17,18 Butter use is associated with an increased risk of bladder cancer in women.19 Eating larger amounts of dairy products during childhood is associated with adult testicular and colorectal cancer.20,21

Cow's milk is the perfect food for the rapidly growing calf, but foods that promote rapid growth promote cancer. Consuming dairy protein on a regular basis elevates blood levels of insulin-like growth factor (IGF-1).22IGF-1 is known to stimulate the growth of both normal and cancer cells, and there is a strong and consistent association between serum IGF-1 concentrations and prostate cancer risk.23 One study showed that men who had the highest levels of IGF-1 had more than four times the risk of prostate cancer compared with those who had the lowest levels.24 If you choose to consume dairy, minimize your intake to small amounts – dairy products are not essential for good health and carries potential health risks.

2. www.DiseaseProof.com, Strategies for Preventing Breast Cancer, 6

Food

Strawberry Shakes & Mini Pizzas

A Nutritarian Lunch You & Your Kiddos will Love!

Strawberry Shakes & Mini Pizzas

Strawberry Shakes and Mini Pizzas are the favorite go-to lunch around our house lately. Jim, a huge fan of strawberry "Quik" growing up, slurps these shakes down like he's back in second grade:-) Likewise, as a former NYC pizza fanatic, he devours these delicious thin-crust mini pizzas. It's a meal packed with everything you crave and all the nutrition your body needs to thrive. Plus, the pizzas are totally customizable to suit your and your kiddos' taste-buds!

My delicious Strawberry Shake is a detoxifying, low-calorie drink packed with disease-preventing strawberries and pomegranate. Check out the majorly impressive benefits of these two powerfoods, as stated by Dr. Fuhrman on www.diseaseproof.com:

"Antioxidant phytochemicals:

Anthocyanins (the most abundant antioxidants in berries) provide antioxidant protection on their own, plus they increase the production of cells’ own antioxidant enzymes.¹ A 1.5 cup serving of strawberries increased antioxidant capacity in the blood of human subjects, building protection against oxidative damage.²
Pomegranate contains a unique antioxidant called punicalagin; it is the most abundant antioxidant in pomegranate, responsible for more than half of the antioxidant activity of pomegranate juice.³ Pomegranate juice has been found to reduce oxidative stress markers in healthy humans.⁴

Detoxification:

Ellagic acid, an antioxidant derived from berries and pomegranate interacts with a protein calledNrf-2 to increase expression of the body’s natural detoxification enzymes.⁵

Anti-cancer effects:

Strawberry and pomegranate extracts slowed cell growth and induced cell death in human cancer cells from several cancer types.^6-9
Pomegranate and strawberries are both anti-angiogenic – strawberry extracts help to prevent growing tumors from acquiring a blood supply – preventing those tumors from receiving the nutrients that would allow them to grow larger.^10-13
Pomegranate is one of the few foods (mushrooms are another) that contain natural aromatase inhibitors – this means that they inhibit the production of estrogen, which can reduce breast cancer risk.¹⁴
Strawberries and pomegranate have anti-inflammatory effects that may protect against cancer and other chronic diseases.^5,15,16
Patients with precancerous esophageal lesions ate strawberries each day for six months. The results were amazing – 29 out of the 36 patients in the study experienced a decrease in the histological grade of their lesion – this means that the progression toward cancer began to reverse, and the risk of the lesions becoming cancerous had decreased.^17"

Cardioprotective effects:

Higher strawberry intake is associated with reduced risk of death from cardiovascular disease.¹⁸
Human trials have found that daily consumption of strawberries decreases total and LDL cholesterol, and pomegranate phytochemicals reduce LDL oxidation (a contributor to atherosclerotic plaque development).^19-22
Strawberry and pomegranate phytochemicals have blood pressure-reducing properties.^23-25
In a study of patients with severe carotid artery blockages, after one ounce of pomegranate juice daily for one year, there was a 30 percent reduction in atherosclerotic plaque. In striking contrast, in the participants who did not take the pomegranate juice atherosclerotic plaque increased by 9 percent.²²

Anti-diabetes effects:

Strawberry and pomegranate phytochemicals have actions on certain digestive enzymes that can result in reduced glucose levels following a meal.²⁶
Ellagic acid, which can be derived from berries or pomegranate, reduced secretion by fat cells of an inflammatory molecule that is thought to contribute to insulin resistance.²⁷
Adding strawberries to a meal was shown to reduce the insulin response in overweight adults.^15"

I don't know about you, but all those amazing benies motivate me to drink this shake as often as possible! Well, ok, the fact it's outrageously delicious doesn't hurt:-)

Personal Mini Pizza

As for my yummy pizzas- they're made with crusty Ezekial 7 Whole Grain Pocket Breads, topped with out-of-this-world, organic marinara by the brand "Amy's," melty-stretchy, ooey-gooey non-dairy shredded mozzarella, your favorite chopped veggies (I love onions, olives, artichokes & a sprinkling of arugula) plus a few herbs (hot pepper flakes, garlic, oregano) for over-the-top pizza flavor. If you're new to non-dairy mozzarella, you'll be pleasantly suprised by how great it tastes & melts. Not to mention, you'll be very happy to avoid dairy when you learn what the multi-billion dollar dairy industry doesn't want anyone to know as explained at www.DrFuhrman.com and quoted below…

"Cow's milk is the perfect food for the rapidly growing calf, but foods that promote rapid growth promote cancer. Consuming dairy protein on a regular basis elevates blood levels of insulin-like growth factor (IGF-1).22 IGF-1 is known to stimulate the growth of both normal and cancer cells, and there is a strong and consistent association between serum IGF-1 concentrations and prostate cancer risk.23 One study showed that men who had the highest levels of IGF-1 had more than four times the risk of prostate cancer compared with those who had the lowest levels.24 If you choose to consume dairy, minimize your intake to small amounts – dairy products are not essential for good health and carries potential health risks."

"Dairy products contain many hormone-containing and -promoting substances. U.S. cheese consumption has increased 182% (almost 3-fold) in the past 30 years, and the incidence of our hormone sensitive cancers has also increased. There are strong associations between dairy consumption and prostate cancer.12,13,14 Interestingly, some studies have found that prostate cancer risk was elevated with increased consumption of low-fat milk specifically, suggesting that the potential threat to prostate health may be more closely linked to dairy protein than dairy fat.15,16 Ovarian cancer risk is also elevated by consumption of dairy products equivalent to three glasses of cow's milk per day.17,18 Butter use is associated with an increased risk of bladder cancer in women.19 Eating larger amounts of dairy products during childhood is associated with adult testicular and colorectal cancer.20,21"

Recipe for Strawberry Shakes (Serves 2)

Ingredients:

2 cups strawberries (frozen or fresh)
4 tbsp pomegranate concentrate
8 oz or more almond milk – adjust while blending to achieve preferred consistency
a couple drops of liquid stevia to sweeten with ZERO calories (I like Sweetleaf, KAL & Vitacost brands- the brand you choose does make a difference in taste. PS. Stevia helps lower & control blood pressure!)

Method:

Blend all the ingredients together in a high-speed blender (such as a Vitamix).
Serve with a wide-mouthed straw and enjoy!

Recipe for Personal Mini Pizzas (Makes 2 Pizzas)

Ingredients:

2 Exekial Whole Grain Pocket Breads (Store in freezer)
4 Tbsp Amy's Organic Low Sodium Marinara
dairy free shredded mozzarella
your choice of finely chopped/sliced toppings. I like sliced artichokes, thinly slivered onion, sliced black olives & a few greens sprinkled around on top
dried oregano- sprinkle to taste after cooking
dried garlic- sprinkle to taste after cooking
dried red pepper flakes- sprinkle to taste after cooking
sea salt- judiciously sprinkle to taste after cooking

Method:

Remove 2 frozen Pocket Breads from freezer.
While still frozen, spread 2 tbsp marinara over each pocket bread. Sprinkle with shredded mozzarella and add desired finely chopped/sliced toppings.
Place in a 400 F oven or toaster oven and cook until the veggies are soft and cooked through, cheese melted and the pocket breads crispy at the edges and heated through.
Sprinkle with dried herbs/seasonings to taste.
Cut each pizza into 4 wedges and serve. Enjoy!

Personal Mini Pizzas

What are your favorite pizza toppings?

What do your kiddos love on their pizza?

You may also enjoy~> Maple Cinnamon & Cocoa Crispies!

Food

Lemon Bavarois with Raspberry Syrup

Lemon Bavarois with Raspberry Syrup. It's supposed to be layered but I goofed my first time making:-)

Silky-smooth

Layers of sweet-tart Lemon Bavarois

Masterfully contrasted between

Dreamy

Velvet ribbons of Raspberry Syrup…

Drooling… Oops, uh, was I in the middle of something? Apologies- I'm back!

Let's just say Lemon Bavarois with Raspberry Syrup from Matthew Kenney's, Everyday Raw Express, is beyond amaze!

This luscious dessert is an example of Mr. Kenney's pure genius in the world of raw vegan cuisine. After all, he wasn't recipient of Food & Wine Magazine's prestigious "America's Best New Chef" award for nothing. This simple-to-prepare recipe has all the rich, vibrant complexity of a traditional gourmet dessert, without all the refined sugar, eggs, butter or flour. And trust me, you won't miss those.

Please enjoy this delicious showcase of Matthew Kenney's philosophy: bringing together culinary art and ultimate nutrition.

Lemon Bavarois with Raspberry Syrup

This is my submission to Sarah at Dead Easy Desserts for the August 2014 Raspberry Theme!

Lemon Bavarois with Raspberry Syrup

(Serves 8 – a little goes a long way- it's rich!)

Ingredients:

BAVAROIS

2 cups cashews, soaked
1/2 cup lemon juice (taste as you go, depends on how tart you like it)
2/3 cup raw coconut nectar, maple syrup (grade B), or raw honey (I've updated this from the original recipe, which calls for agave. Cocount nectar is only 10% fructose as compared to agave which is 97%!)
2/3 cup coconut oil, melted
1/2 teaspoon salt
1/4 cup lemon zest (taste as you go, I only used 2 Tbsp)
1 vanilla bean, scraped

RASPBERRY SYRUP

2 cups raspberries
6-8 tbsp maple syrup or agave
2 tbsp lemon zest

GARNISH

2 tbsp orange zest

Method:

Blend cashews, lemon juice and agave in a high-speed blender until smooth. Gradually add coconut oil and remaining ingredients; continue to blend until smooth. Fill Serving dishes (I used 8, 3.5 oz. freezer-safe, juice glasses. Tiny ramekins would work well too.) half full with aproximately half the Bavarois mixture and allow to set in freezer until partially set.
Meanwhile, make Raspberry Syrup by blending all ingredients in a high speed blender until smooth. Pour syrup over partially set Bavarois and top with remaining Bavarois. Return to freezer until set.
Remove from freezer and garnish with orange zest to serve.

**Mine doesn't appear layered because I goofed the 1st time making:-) However, it still tasted amazing!

Lemon Bavarois with Raspberry Syrup

You may also enjoy: Siblings

OR

Cranberry Hot-Pepper Jelly

Food, Health, Nutrition & Wellness

The Happy Shake

The Happy Shake, recipe created by Stacy Stowers

I don't know about you, but I definitely have a sweet tooth. I love (raw) chocolate… and (vegan) ice-cream… and all the sorts of things that make one energized, happy and feeling fabulous in body, mind and spirit. Wait! You say. That sounds too good to be true! Does something with all that actually exist? In fact it does. It's called…

The Happy Shake!

Inspired by supremely talented raw food chef, Stacy Stowers, this superfoods-galore smoothie, disguised as creamy, chocolate, soft-serve ice-cream, is so unbelievable it's become a staple at "Blissed Out", the Organic Juice & Smoothie Bar on Martha's Vineyard. So, next time you're visiting the Vineyard, make sure you stop in to try it out… just kidding, of course I have shared my version of the recipe below:-)

Jim and I enjoy The Happy Shake as a decadent morning kickstart. Be prepared to experience exuberant energy, an outstanding mood and satiation likely to take you well beyond lunchtime. When you wake up the next day, don't be suprised if you feel extraordinarily well rested. Perhaps you may even notice a new glow to your complexion…

then you'll know how this recipe got it's name 😉

The Happy Shake

The Happy Shake (Serves 1)

INGREDIENTS & METHOD: Make sure you follow the method exactly! You will need a high-powered blender such as a Vitamix.

1. Liquid Base.

Start with 1/2 cup water
Add 4 cups loosely packed spinach
Add a Good FAT. You need the good fat for metabolizing the spinach and keeping you satisfied for hours. You may choose from: 1 Tbs. Hemp or Chia Seed or 1/4 Avocado

2. The Happy Part…

1/2 Tbs. Maca Powder for stamina, endurance and mental clarity.
1 Tbs. Raw Cacao Powder for that HAPPY BLISS feeling.
A great option for some additional alkalizing GREENS… add 1/2 Tbs. Vitamineral Green Powder or Spirulina (I always add it)
Liquid Stevia to taste

3. DO NOT add fruit yet… Blend preceding ingredients into a green concoction FIRST!

4. Finally, add 1 1/2 cups frozen blueberries & 1 frozen banana to your green concoction & blend into a chocolate, soft-serve ice-cream. BLUEberries + GREEN = Chocolate BROWN!

5. Optional: top with a teaspoon of cacao nibs.

Now go out and have the BEST Day Ever!

* Superfood Note: Super Foods like Maca and Cacao are very powerful foods bordering on medicine. This is a good time to do your own research on these two amazing foods. Start in small doses and listen to your body.

You may also enjoy: Poached Egg Topped Quinoa Cakes

Food

Triple Berry Parfait with Cashew Cream

Fresh Berries with Cashew Cream

Triple Berry Parfait with Cashew Cream was a perfect start to this sunny, spring day. Fresh, organic berries topped by a luscious, honey-sweetened mousse…

The only thing better than looking forward to having this for breakfast the next couple of days is knowing how healthy it is! A lovely little meal packed with antioxidants, protein, fiber and iron.

Serve cashew cream with any mixture of fruit or simply substitute it anywhere you'd use a sweet topping like whipped cream or mascarpone. It's to die for!

This is my submission to Sarah at Dead Easy Desserts for the August 2014 Raspberry Theme!

Cashew Cream (makes 2 cups)

Ingredients:

2 cups raw cashew nuts (soaked overnight to remove enzyme inhibitors & release live nutrients by initiating the sprouting process)
2 cups cold water (plus extra as needed)
1/2 teaspoon pure vanilla extract
2 tablespoons raw coconut nectar or raw honey (3 if you like it sweet!)

Method:

Place cashews, 2 cups cold water, raw honey and vanilla extract into a heavy-duty blender such as a Vitamix. (If your blender isn't "heavy-duty" just soak the cashews in the water overnight to soften. After step 2 strain the final, blended mixture through a sieve if necessary- or just keep it rustic.)
Blend on high speed for about 1 minute. Add a little more water and blend again until smooth. Taste the cream and add a bit more honey if necessary.
The cream thickens and settles as it refrigerates. If you're preparing for immediate use, only add enough water to bring it to immediate desired thickness. To prep in advance, leave the cream a little runnier by adding another few tablespoons of water, blending til incorporated.
Cashew cream may be stored in an airtight container in the fridge for up to 4 days.

Triple Berry Parfait

Raspberries
Blackberries
Strawberries sliced
Mint sprigs

To assemble Triple Berry Parfait, simply arrange blackberries, raspberries and strawberries into a dish and drizzle a generous dollop of cream over top. Garnish with a sprig of mint and enjoy!

Tip: A festive breakfast, brunch or dessert treat to serve on Forth of July with its red, white and blue color scheme! Just substitute blueberries for the blackberries.

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