I love kale chips. What’s better than eating crunchy delicious snack that’s also packed with nutrients? These chips are awesome. Totally tastes like sour cream and onion chips, except it’s all healthy, raw ingredients! LOVE!
(Recipe from BlissTree)
1 1/2 cups raw cashews, soaked for 2 to 3 hours
4 Tbsp lemon juice
1 1/2 Tbsp raw apple cider vinegar
1/4 tsp sea salt
1 small red onion, sliced thin on a mandolin
1 head of green kale
1/4 to 1/2 cup filtered water
1. Starting at the bottom of the kale, strip away all leaves leaving behind only the stems. Tear leaves into approximately 2- to 3-inch pieces.
2. In a blender, combine the soaked cashews, lemon juice, vinegar, salt and 1/4 cup water until creamy and smooth. Sauce should be the consistency of a salad dressing. Add more water if necessary.
3. Using mandolin, thinly shave red onion. Toss the sauce with the kale and red onion until thoroughly combined and lay out on dehydrator sheets. Dehydrate at 105 degrees for approximately 12 hours or until crispy.
(adapted from Comfy Belly)
about 10 ounces of chopped organic spinach (fresh or frozen)
1 medium onion, chopped
2 tablespoons of organic extra-virgin olive oil (or more as needed)
1.5 cup of chopped mushrooms
4 ounces of parmesan cheese (non-rBHG treated)
6 eggs (organic omega-3)
- Preheat your oven to 350 degrees F.
- Saute the spinach, onions, and olive oil in a large frying pan for about 5 minutes, and then add the mushrooms. Saute for another 5 minutes, or until the onions are becoming clear.
- Turn the heat off, cool for a moment, and the add the eggs, and cheese to the spinach mixture. Blend well.
- Pour the spinach mixture into pie dish.
- Bake for 20 minutes, or until the egg and cheese are baked into the frittata.
Happy Thanksgiving! Of course I had to cook a vegetarian Thanksgiving dish. Others raved about this recipe so I decided to give it a try. It was good, really reminds me of meatloaf!
The final product
(adapted from Grail Springs)
Lentil Walnut Loaf
1 ½ cups cooked lentils
½ cup walnuts, finely chopped
1 cup Ezekiel sprouted grain breadcrumbs
½ cup onion, chopped
3 cloves garlic, minced
1 Tbsp tamari
¼ cup nutritional yeast
1/2 tsp rosemary
2 tbsp fresh sage
2 tsp thyme
1/4 tsp tumeric
1/3 cup vegetable broth
cayenne pepper to taste (optional)
1. Sauté onion for 5 minutes in an oiled pan over medium heat. Add in minced garlic and sauté for 3 minutes longer.
2. Mix all ingredients well in a large bowl. Put mixture into a well-oiled loaf pan or baking dish.
3. Bake at 350°F for 35 minutes, or until hot throughout. If loaf browns too soon, cover with foil. Serve with miso gravy.
1 tablespoon miso paste
1 cup unsweetened almond milk
2 tablespoons coconut oil
1 clove garlic, minced
1 small yellow onion, diced
1 teaspoon thyme
1 tablespoon arrowroot powder
sea salt and freshly ground pepper to taste
1. Place the miso and 2 tablespoons of the almond milk in a small bowl and purée with a spoon or fork. Set aside.
2. Melt the coconut oil in a medium skillet over medium heat. Add the garlic and onion and sauté for 5 minutes or until the onion is lightly browned. Add the thyme and arrowroot and sauté, stirring constantly, for 2 to 3 minutes until aromatic and the mixture is lightly colored and creamy rather than grainy. Reduce the heat if necessary to prevent browning.
3. Whisk in the remaining almond milk all at once, stirring constantly until the mixture thickens, 2 to 3 minutes. Stir in the miso purée and cook an additional 2 minutes. Adjust the seasoning with salt and pepper. Serve immediately or keep the gravy warm until ready to use.
We made these veggie burgers as part of our pre-Thanksgiving feast. These were great. Even my meat-loving husband enjoyed them and wanted seconds.
(from Oh She Glows)
Makes 6-8 patties
1/2 cup onion, diced
1 large garlic clove, minced
Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
1 cup oats, processed into flour
1.5 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)*
1 cup grated carrots
1 cup cooked black beans, rinsed and roughly pureed or mashed
Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
1/3 cup almonds, chopped
1/2 cup sunflower seeds
1 tbsp. Extra Virgin Olive Oil
1 tbsp Tamari
1.5 tsp chili powder
1 tsp. cumin
1 tsp. oregano
Sea salt and black pepper, to taste
1. Preheat oven to 350F. In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.
4. bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp.
I froze the rest of the patties, and plan to just stick it in the oven when I want to eat another one for a meal. For putting together the veggie burger dish, I used organic wheat bun. I tried Ozery Bakery Bun. I liked that it was thin since I don’t like things super bready:
I topped off the veggie burger with some organic BBQ sauce that is made with agave (from Organicville). Yummerz!
I love cereal, but I’ve cut back since switching to my healthier diet due to all the processed ingredients in cereals. If I do eat cereal, I like to buy a raw brand cereal, making sure there’s no bad sugars in there. So when I saw this recipe from Oh She Glows of homemade cereal, I was intrigued to try it out.
Makes 2 servings
1 1/2 cups cooked quinoa
1 T chia seeds
2 T pure raw agave nectar
1/2-3/4 t cinnamon
1 t vanilla
pinch or two sea salt
1. Soak quinoa 2 hours prior and rinse
2. Cook quinoa with water, with amount as directed on package
3. In a small bowl mix everything together. Pour onto a cookie sheet lined with parchment paper. Break up into chunks with a spoon and flatten with a hand as if you were making flatbread.
4. Cook for 40-50 minutes at 375F, being sure to check half way through and adjust cooking time if necessary. Cereal should be slightly golden brown when finished. Remove from oven and cool.
It was good and crunchy. I enjoyed it with some almond milk. I would make it again except it is time consuming just for 2 bowls of cereal. If I make it again, I would double the batch next time so at least it’d last a little longer.
As I mentioned previously, I’ve been on a major bun kick. Here’s my first attempt making it myself for the first time and I tried to make it as healthy as possible. I already made various parts of the entree before this, so it didn’t take too long to throw together.
Mung bean vermicelli noodles
Organic lettuce (cut into long strips)
Organic mint leaves
Pickled Carrots & Daikon
Vegetarian Egg rolls, cut into bite size pieces
Nuoc Cham (Vietnamese dipping sauce)
…and mix! Yummy. I use vermicelli noodles made out of mung bean rather than the typical rice flour since it’s lower in glycemic index and it sounds like it’s a least a little more nutritious, although I’m sure it’s still processed.
I made apple crisp from Elana’s Pantry recipe. I used stevia instead of xylitol since I didn’t have any. I personally can’t stand stevia in large amounts due to the its weird aftertaste, but I decided to try it anyway since one commenter on the recipe said that they didn’t have much of an aftertaste when they tried it with stevia.
It smells yummy coming out of the oven. But the stevia aftertaste for me is just too strong. Next time, maybe I’ll play around with agave. Agave tastes fine for me.
Apple crisp topped with ice cream
4 large apples, peeled, cored and cut into 8 slices, then quarter each slice
1 tablespoon stevia
1 tablespoon lemon juice
¼ cup water
1 tablespoon arrowroot powder
1 cup blanched almond flour
¼ teaspoon celtic sea salt
1 teaspoon cinnamon
1 tablespoon vanilla extract
1 tablespoon coconut oil
2 tablespoons stevia
1. In a 9×9 baking pan, toss apples, sweetener and lemon juice
2. Stir water and arrowroot together to make a slurry then toss into apple mixture
3. In a medium bowl, combine almond flour, salt and cinnamon
4. In a smaller bowl combine vanilla, coconut oil and sweetener
5. Stir wet ingredients into dry –mixture will be very crumbly
6. Sprinkle topping over apple mixture
7. Bake covered at 350° for 45 minutes, until apples are soft and topping is golden brown
Vietnamese spring rolls: Pre-wrapped
Spring roll rice sheets
Mung bean noodles
Shrimp, fried tofu, or nothing
All wrapped together. Dipped in hoisin sauce.
Last weekend at Farmers’ Market, my hubby and I had a great falafel sandwich, which made me crave making one on my own.The falafel turned out wonderful. I baked them so it was healthier, it was still crispy enough on the outside and soft on the inside. My hubby usually doesn’t like falafels but he said he really liked these ones, and even thought it was better than the ones we had at the Farmers’ Market. Aww =)
(adapted from Allrecipes)
makes ~30 falafel balls
1 can organic garbanzo beans, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 tbs chopped fresh organic cilantro
1 tsp dried parsley
2 tsp ground cumin
1/8 tsp ground turmeric
1/2 tsp baking powder/soda
1 cup fine dry bread crumbs (I used 2 pieces of Ezekiel 4:9 breads processed to crumbs)
3/4 tsp sea salt
1/4 tsp ground black pepper
1 organic omega-3 egg
1. Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley cumin, turmeric, baking powder, bread crumbs, salt. pepper, and egg. Shape the mixture into 1 1/2 inch balls.
2. Place falafel balls onto baking sheet. Bake for ~25 min at 350 degrees.
Fresh Tahini Sauce
1/2 cup organic raw tahini
3 gloves garlic, crushed
1/2 tsp sea salt
2 tbs olive oil
1 lemon, juiced
1/4 cup hot water
1 tsp parsley, finely chopped (optional)
Combine all ingredients, with the last ingredient added being hot water, and mix until desired consistency.
I tried making pad thai and pad see ew. The pad thai recipe tasted somewhat like one I would have in a restaurant. However, after making them myself, I realized it’s really not that healthy! Although I tried to make it as healthy as possible using brown rice noodles, olive oil, tamari, stevia, and organic ingredients as much as I could, however, it’s just SO much oil! I probably won’t make these again at home. I’ll also try to remind myself to opt for vegetable curry dishes whenever I eat out for Thai in the future =)
Pad See Ew