tag:blogger.com,1999:blog-58950569123734895302023-11-16T04:14:59.658-08:00Aura's KitchenAurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-5895056912373489530.post-31631623570138519822010-07-19T10:57:00.000-07:002010-07-19T10:57:03.332-07:00Two is better than oneThis blog has been split in two:<br />
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<a href="http://aura-celeste.com/">http://aura-celeste.com</a><br />
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<a href="http://gojisandgreens.blogspot.com/">http://gojisandgreens.blogspot.com</a>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com0tag:blogger.com,1999:blog-5895056912373489530.post-16430526128295354102010-03-31T20:15:00.000-07:002010-03-31T20:15:47.165-07:00Dolphin-Free Tuna!My mom was kind of confused when I asked her the other day how she used to make tuna when I was a kid. I didn't really like tuna when I did eat meat, and when I read on a can "Dolphin Free" probably in 2nd or 3rd grade, my tuna adventures were over once I learned that sometimes when they're out looking for tuna- dolphins accidentally get caught. So, when creating this mock tuna I used my mom's spoken word recipe and what I can remember from eating tuna in early grade school. <br />
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Mom was probably confused for a number of reasons when I asked her about the canned tuna "salad" she used to create. First, I don't eat animals and second I don't like mock meats (and she may have been confused because I asked for a recipe from her and she's not blessed in the kitchen). While its true that I don't care for mock meats, this is different that tofu crusted wheat gluten with seasoning. This is simple food, good food that would be great without coming up with a cute name for it and a cute way to prepare it. But cuteness is fun, right?<br />
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</div><div class="separator" style="clear: both; text-align: left;">The mock tuna starts with a base of raw soaked nuts or seeds. I used a 1/3 cup of each walnuts, almonds, and sunflower seeds, but all of one of the above would be okay. To get a pink-ish color I added in one cup of carrots and processed with celery seeds, lemon juice, and dulse in the food processor. I stirred in the nut pate with chopped celery and coated with a mayo made of cashews, but smashed avocado or your favorite vegan mayo would work great to get a tuna salad consistency. Stuff in romaine leaves or roll in cucumber slices. The dulse (a seaweed) adds a salty seafood flavor that also gives the tuna salad a nutrient burst. This isn't like Star Kist, but you can eat this at your desk without your friends commenting on how awful your lunch smells. Oh! And its dolphin free :)</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">My new website is up and running:</div><div class="separator" style="clear: both; text-align: center;"><a href="http://aura-celeste.com/">http://aura-celeste.com</a> </div><div class="separator" style="clear: both; text-align: center;">I'll cross-post a few more entries, but soon everything will be over on that .com :)</div><div style="text-align: center;"><br />
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</div>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com2tag:blogger.com,1999:blog-5895056912373489530.post-15542981248828535392010-03-17T19:37:00.000-07:002010-03-17T19:37:43.858-07:00Green Chocolates and Other Sweet Treats!Happy St. Patrick's Day everyone! How are you celebrating?<br />
I know some people celebrate this day as an excuse to get together with friends and drink (green beer). I spent the day with family and friends- including meeting up with <a href="http://www.youtube.com/user/herbgardner00">Brandon</a> of <a href="http://hyperionherbs.com/">hyperion herbs</a> to make green chocolates!<br />
I've been dreaming of making white chocolate since I got my hands on raw cacao butter. The light colored base was perfect to add a little chlorella to make it green and festive. This version of white chocolate was made rich, creamy and sweet by lucuma powder. Its an energizing sweet treat with maca and bee pollen- and I added in some vanilla, mesquite powder, and stevia just to make it extra delicious. <br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: xx-large;">Green Chocolate Bites with Goji Berries</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 cup melted cacao butter</div><div class="separator" style="clear: both; text-align: left;">1 tbs coconut oil</div><div class="separator" style="clear: both; text-align: left;">3 tbs lucuma</div><div class="separator" style="clear: both; text-align: left;">1 tsp mesquite</div><div class="separator" style="clear: both; text-align: left;">1 tbs maca</div><div class="separator" style="clear: both; text-align: left;">2 tbs bee pollen</div><div class="separator" style="clear: both; text-align: left;">1 tsp vanilla</div><div class="separator" style="clear: both; text-align: left;">6 drops of liquid stevia</div><div class="separator" style="clear: both; text-align: left;">1 tbs of chlorella (optional)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Stir everything into cacao butter that's been melted in a double boiler. Top with gojis, or throw them in the chocolate. Freeze for 20 minutes. Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What is chlorella? Its an algae that's cousins with the better known spirulina or blue-green algae. I like the name because it reminds me that its full of chlorophyl. Any green powder will work to tint your chocolates. Or add to dark chocolate for a nutritional burst :)</div><br />
We weren't done making chocolate- Brandon brought over some of his awesome <a href="http://hyperionherbs.com/">reishi</a> , <a href="http://hyperionherbs.com/">he shou wu</a> , and <a href="http://hyperionherbs.com/">cordyceps</a> to mix in with raw cacao powder and other goodies to make some truly medicinal chocolates. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QBHv2rZeRk71IDH8jEU59QVNJcNx5JEaUhyu0EZesScYBsY6x2Qh2Fl_yh4sf87WcLLaMqdje2C9r0Zv3ICXtwkR9I5c2Ta_shC98lLa2pPLLF1vaLT3SkwUawg2lJJx1MpRHO3UGge2/s1600-h/IMG_1866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QBHv2rZeRk71IDH8jEU59QVNJcNx5JEaUhyu0EZesScYBsY6x2Qh2Fl_yh4sf87WcLLaMqdje2C9r0Zv3ICXtwkR9I5c2Ta_shC98lLa2pPLLF1vaLT3SkwUawg2lJJx1MpRHO3UGge2/s320/IMG_1866.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We made cinnamon herbal chocolate squares with gojis thrown in, <a href="http://aurasvegankitchen.blogspot.com/2010/03/sweet-maca.html">chocolate maca butter cups,</a></div>chocolate coconut truffles, and chocolate turtle bites. All raw, all sugar free and dairy free.<br />
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<span class="Apple-style-span" style="font-size: xx-large;">Chocolate Turtle Bites</span><br />
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10 dates soaked and pitted<br />
2 tbs coconut oil<br />
12 raw walnut halves plus 1/4 cup to grind up (all soaked)<br />
pinch sea salt<br />
vanilla<br />
melted chocolate<br />
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In your food processor make date caramel using finely chopped dates and coconut oil and let it run until its the consistency of caramel. Take half of the date caramel out of the processor and add 1/4 cup walnuts, a pinch of sea salt, and vanilla in with the remaining caramel. Process until sticky. In mini-muffin cups, or just on a plate- layer a small round flat thingy of the date/walnut stuff, a rolled ball of the date caramel, a walnut half, and spoon some melted chocolate over it. Freeze and enjoy!<br />
I got all fancy with my melted chocolate with raw cacao butter and raw cacao powder and the whole shebang. You can keep this recipe casual by melting a chocolate bar or chocolate chips you have hanging out around the house. In the picture the one on the left is cut in half. You can make these bite sized or roll them out into a layered bar or get as fancy/casual as you'd like. I'm not precise in my food making- it should be a stress reliever not a stress causing thing for you!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPqkJBIUiPop9fZuiOYKFZ4xNlyHl1_g5tycNqlK6wjghaa_KHkoXtOHi-EZqtn7RThFn5lAO7LX5necbKTHyQkk9NGiVVdOH9hOgJn11wImTNo5beQjedqB3uwebeDdX_pkpyHsqjDja/s1600-h/IMG_1875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPqkJBIUiPop9fZuiOYKFZ4xNlyHl1_g5tycNqlK6wjghaa_KHkoXtOHi-EZqtn7RThFn5lAO7LX5necbKTHyQkk9NGiVVdOH9hOgJn11wImTNo5beQjedqB3uwebeDdX_pkpyHsqjDja/s320/IMG_1875.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Chocolates To-Go!</div><br />
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What is your favorite chocolate treat? I love blended hot chocolate drinks with plenty of spice (cinnamon and cayenne), but my maca butter cups and raw chocolate truffles are favorites too. Sometimes I bring a bag of cacao nibs to snack on at work or school. How do you add chocolate into your daily routine?<br />
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Also, get ready for a change. I'm working on <a href="http://www.aura-celeste.com/">aura-celeste.com</a> ... Aura's Vegan Kitchen will still be around, but I'm looking to gain more readers by taking away the vegan emphasis (not that I'm switching up my diet) and talk about other stuff besides food that I'm into. Did you know I'm passionate about massage and body work and especially natural healing? I'll be talking about that more. <br />
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Thanks for stopping by,<br />
<3 AuraAurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com4tag:blogger.com,1999:blog-5895056912373489530.post-67491888677415915052010-03-10T19:25:00.000-08:002010-03-10T19:25:22.794-08:00New Finds :)I went out to the grocery tonight and got some new food stuff! <a href="http://www.loveveggiesandyoga.com/">Averie</a> always posts what she got at the grocery- so I'm giving it a shot, too. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1qRpMaYz40FSjBtMQUHtyq8iYmnFdDYF87PwFXIC7KgXq33a8gFGODD97OLiZYp4pVjbvGIEKNAzj9rgxPnjeb3OZm3hMSD0nZW84yNbgkK5pj5wY2VPpSMKpNOyvMixRhXiZlVo4GQD/s1600-h/IMG_1851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1qRpMaYz40FSjBtMQUHtyq8iYmnFdDYF87PwFXIC7KgXq33a8gFGODD97OLiZYp4pVjbvGIEKNAzj9rgxPnjeb3OZm3hMSD0nZW84yNbgkK5pj5wY2VPpSMKpNOyvMixRhXiZlVo4GQD/s320/IMG_1851.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VHVxtNpQFbBKmS-ZC3_W3-lqTHCyz40gwnmIbhA3wqvA0SHQ153Ym7ZIrxmQ0clFUZ61huKK_iOGPnHXxVxLNxNeeZyJmq3UwHXEH2ZKTon9fFaSUP9PfIfHvtjipks9SjqShhT12FBR/s1600-h/IMG_1852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VHVxtNpQFbBKmS-ZC3_W3-lqTHCyz40gwnmIbhA3wqvA0SHQ153Ym7ZIrxmQ0clFUZ61huKK_iOGPnHXxVxLNxNeeZyJmq3UwHXEH2ZKTon9fFaSUP9PfIfHvtjipks9SjqShhT12FBR/s320/IMG_1852.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So Delcious coconut milk yogurt, locally made kim chi, a sprouted sun salad, roasted pepitas from the bulk section, seaweeds, lara bars, and all organic produce- lemons, bananas, apples, red and green kale, parsley, ginger, sweet potatoes, cabbage, a pear, and a cucumber!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">More super stuff:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4DWkCSrKmZNfjGzDjGbBWmnPeZP1lXGvtgojLime4F0m2bO4hxmcDrfYaOrDKPwSTdftkH5bWXnKtwnFTJBFJYVaSNliuBxti34UHOPCjbCPmuofUAnJxQEU3H_Nahr62OCuR89Hl2Jh0/s1600-h/IMG_1855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4DWkCSrKmZNfjGzDjGbBWmnPeZP1lXGvtgojLime4F0m2bO4hxmcDrfYaOrDKPwSTdftkH5bWXnKtwnFTJBFJYVaSNliuBxti34UHOPCjbCPmuofUAnJxQEU3H_Nahr62OCuR89Hl2Jh0/s320/IMG_1855.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I got the <a href="http://www.amazon.com/gp/product/B0009UC090?ie=UTF8&tag=aurskit-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0009UC090">Vitamineral Green</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=aurskit-20&l=as2&o=1&a=B0009UC090" style="border: none !important; margin: 0px !important;" width="1" /> and the <a href="http://www.amazon.com/gp/product/B00141B7SS?ie=UTF8&tag=aurskit-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00141B7SS">Dr. Ohhira's Probiotics</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=aurskit-20&l=as2&o=1&a=B00141B7SS" style="border: none !important; margin: 0px !important;" width="1" /> online. The bee pollen is locally sourced- perfect for preventing spring allergies!<br />
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Earlier today I had an amazing juice that was super cleansing and I want to share the recipe with you all-<br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: xx-large;">Spring Cleaning Juice</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: 32px;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: medium;">4 ribs celery</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: medium;">2 granny smith apples</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: medium;">1 small knob of gin</span>ger</div><div class="separator" style="clear: both; text-align: left;">1/2 lemon</div><div class="separator" style="clear: both; text-align: left;">1 cup water</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you have a fancy juicer- this will go quickly for you- if not- blend (in the Vitamix), then strain through a fine mesh strainer or a nut milk bag... Or I've found that a mesh paint strainer from the hardware works just as well for straining nut milks and juices. </div><div class="separator" style="clear: both; text-align: left;">I call it my spring cleaning juice because everything in the juice is so crisp and known to be cleansing to the body. </div><br />
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</div>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com4tag:blogger.com,1999:blog-5895056912373489530.post-52707784315176001822010-03-10T18:59:00.000-08:002010-03-10T18:59:16.888-08:00Super Cheap Eats!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQImJSmmDX2v6MSxuniCaB-j_zoHKcgQTP-wpuW9JQd44BD_vtaRbljKLdDUS6FNUErNBRAlDiLCvntNsVE5pJlsGiXfGDa71K_fSXZKPSynWrZ4hzuXdWGtbMV9esB3HzPikgZEGzvtb/s1600-h/IMG_1841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQImJSmmDX2v6MSxuniCaB-j_zoHKcgQTP-wpuW9JQd44BD_vtaRbljKLdDUS6FNUErNBRAlDiLCvntNsVE5pJlsGiXfGDa71K_fSXZKPSynWrZ4hzuXdWGtbMV9esB3HzPikgZEGzvtb/s320/IMG_1841.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">A filling vegan meal for less than $2 per plate? Yes- its possible!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 package of frozen organic mixed veggies- $1.99</div><div class="separator" style="clear: both; text-align: left;">1 package of frozen organic "spud puppies"- $1.79</div><div class="separator" style="clear: both; text-align: left;">2 cans of organic chickpeas- $0.89 each</div><div class="separator" style="clear: both; text-align: left;">2 cups of brown rice- $1.69/lb</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I don't like to rely on frozen or canned stuff a lot. Actually if time allowed- I'd choose to skip anything packaged at all, but sometimes its easy on the pocketbook. This dinner was a "I-don't-want-to-go-grocery-shopping" dinner- and it worked out. It's enough for 4 people to get pretty full. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: xx-large;">Chickpea Patties</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">onions or garlic (or skip this step)</div><div class="separator" style="clear: both; text-align: left;">1 package frozen veggies</div><div class="separator" style="clear: both; text-align: left;">chickpeas- drained, rinsed, and mashed</div><div class="separator" style="clear: both; text-align: left;">1/4 cup garbanzo bean flour (or any flour you have will work)</div><div class="separator" style="clear: both; text-align: left;">salt, curry powder, cumin, and any other indian spices you have on hand</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">saute onion/garlic until aromatic, add frozen veggies, mashed chickpeas, flour and spices and combine until veggies have de-thawed. form into patties and fry or bake (at 425 for 25 minutes- flipping halfway thru)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve with brown rice that's been cooked with cardamom pods, cinnamon sticks, and saffron.</div><br />
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</span>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com0tag:blogger.com,1999:blog-5895056912373489530.post-50802544865357131722010-03-04T22:09:00.000-08:002010-03-04T22:09:25.218-08:00Sweet Maca!<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">My friend Adam LOVES maca. He likes it so much that he practically eats it by the spoonful. What is maca? Its an Incan cousin to the radish that is crazy rich in nutrients like B-vitamins, zinc, potassium, magnesium, sterols, amino acids, fatty acids, and more calcium than milk. It was an important part of an Incan warrior's diet and is available in powdered form here in the US at health food stores and </span></span><span class="Apple-style-span" style="white-space: pre-wrap;"><a href="http://www.amazon.com/gp/product/B002X5WG8E?ie=UTF8&tag=aurskit-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B002X5WG8E"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">online.</span></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=aurskit-20&l=as2&o=1&a=B002X5WG8E" style="border: none !important; margin: 0px !important;" width="1" /></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="white-space: normal;"></span></span></span></span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="white-space: normal;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Maca is known as a hormone balancing adaptogen that provides strength and endurance as well as mental clarity. I know some people who like maca on their popcorn, mixed into (coconut) yogurt, and in their morning smoothies. I like maca best when its paired with chocolate. Adam was over tonight, and although I still think he'd prefer to have maca alone, together we made two maca based desserts/snacks that I'm really excited about!</span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: xx-large;">Raw Cacao Maca "Butter Cups"</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1QYq5fwbfuMS0fveAjl3nlZRuK15TxwD3L5vJgWyyXOdOvEIc1T1TafKqPYV9HkyA8ElHeV_R9P8QqQ-rBVb3qnHGbvryaVhREUc5PWI4TXbRqQ27GBnXDoTa2rQAPVdONcmatms2G20a/s1600-h/IMG_1829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1QYq5fwbfuMS0fveAjl3nlZRuK15TxwD3L5vJgWyyXOdOvEIc1T1TafKqPYV9HkyA8ElHeV_R9P8QqQ-rBVb3qnHGbvryaVhREUc5PWI4TXbRqQ27GBnXDoTa2rQAPVdONcmatms2G20a/s320/IMG_1829.JPG" /></span></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Chocolate coating:</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Cacao butter</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Coconut oil</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Agave nectar</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Vanilla</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Cacao powder</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Lucuma powder</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Mesquite powder</span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Maca filling:</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">.5 cup soaked almonds</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">.5 cup soaked cashews</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">1 cup maca</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">sea salt</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">2 dates, pitted plus 1/8 cup raw local honey</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">In a double boiler, melt cacao butter and coconut oil down. I don't have exact measurements for the chocolate- feel it out. Sugar would work instead of agave nectar. Lucuma and mesquite are raw sweeteners and flavor enhancers that give raw chocolate an almost caramel taste. They are not necessary to have great chocolate. If you want to simplify- melt any good quality chocolate bar in a double boiler.</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Turn the heat off and after chocolate cools slightly spoon into muffin tins.</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">The maca filling was actually doubled for the maca bars listed below- and it was made in the food processor. I use raw, local honey and dates to sweeten and bind most of my nut mixtures. [[I know honey isn't vegan. I'm vegan first for health reasons- and I can't find a better cure for allergies than raw, local honey. Plus its delicious and binds well in raw sweets :) ]] If you'd like to use only dates- I've found that 2 dates is about the same as 1 tbs of honey. After the food processor mixes the maca "dough" roll into balls and then smoosh into flat pancake-ish shapes and throw on top of your chocolate hanging out in the muffin tins. Spoon more chocolate over maca pancake-ish discs and freeze for at least 15 minutes. </span></span><br />
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</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: xx-large;">Cinnamon Maca Bars</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitEqfgWutMgWWhYcjW83IQW7_K6lYVzfsPKuZ44wPGRG_yLixhyphenhyphenbwHYFCMpCSRcGmBUgXKUrTioRXx5Kphbelov2sZqcTwNCW924XXhNC9iZQWtUWjvUzalXUFLmpCUiV8Pim63zHIvN1d/s1600-h/IMG_1833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitEqfgWutMgWWhYcjW83IQW7_K6lYVzfsPKuZ44wPGRG_yLixhyphenhyphenbwHYFCMpCSRcGmBUgXKUrTioRXx5Kphbelov2sZqcTwNCW924XXhNC9iZQWtUWjvUzalXUFLmpCUiV8Pim63zHIvN1d/s320/IMG_1833.JPG" /></span></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">.5 cup soaked almonds</span></span></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">.5 cup soaked cashews</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">1 cup maca</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">sea salt</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">2 dates, pitted plus 1/8 cup raw local honey</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">1 cup coconut flakes</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">1/4 cup coconut oil</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">2 tbs cinnamon</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">1 tsp ginger</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">1 pinch cayenne</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Process in food processor until a dough ball forms. Flatten out into a small bar pan, freeze for at least 10 minutes and cut into squares. Wrap in aluminum foil for easy transport. </span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Better than Lara Bars! Filled with Maca energy :)</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com6tag:blogger.com,1999:blog-5895056912373489530.post-4558398031248220272010-03-03T19:03:00.000-08:002010-03-03T19:03:30.090-08:00Quick and Simple Lunch<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOBThCVNZT0OO7OwaGNX6UYsbeeE3ZWYP7BJVTANN1K26d5AF_aTcm__jzKJu8HJeDuYoApboTucKCT_kj0E3f8Oj5u97urQk3yttgMI2sUmz2s1-gYtcoEtQMIo3sJRzjEPcvEsZbJW2/s1600-h/IMG_1819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOBThCVNZT0OO7OwaGNX6UYsbeeE3ZWYP7BJVTANN1K26d5AF_aTcm__jzKJu8HJeDuYoApboTucKCT_kj0E3f8Oj5u97urQk3yttgMI2sUmz2s1-gYtcoEtQMIo3sJRzjEPcvEsZbJW2/s320/IMG_1819.JPG" /></a></div><br />
Quick and Simple are two words that have been describing my meals lately. I like meals that let me work on homework while I'm in the prep process. This meal was so simple and perfect for a blustery wintery day. A baked sweet potato, a green salad with a creamy lemon dressing, and mashed chickpeas over quinoa. <br />
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First, an hour before I was ready to eat I set the oven to 400 and rubbed my sweet taters with olive oil and wrapped them tight with aluminum foil. I measured out my quinoa and water in a 1:2 ratio and put in my rice cooker. I stepped away and studied for about 30 minutes. Then I grabbed a can of chickpeas and drained and rinsed them and let them hang out on the stove with 1 cup of water, 1 tsp cumin, a pinch of cayenne, and 1 tsp agave nectar (or sugar) covered on medium high stirring every few minutes. I tore up my lettuce and cut up some veggies for a green salad. In my blender I prepped the creamy lemon dressing-<br />
half of a lemon- skin and all- 1/2 cup of cashews, sea salt, cayenne pepper, black pepper, 1/4 cup of water, and 3 drops of stevia.<br />
After the salad was prepped the quinoa and sweet potatoes were done- the only thing left was to roughly mash the chickpeas and plate the food! <br />
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I sprinkled the sweet potato with garam masala- but cinnamon would work just as well.Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com0tag:blogger.com,1999:blog-5895056912373489530.post-14158893601359878532010-02-24T21:13:00.000-08:002010-02-24T21:13:00.788-08:00My Lunch Bag is Full!Getting ready for bed, about to have a "hell day" tomorrow consisting of school and work back to back. I thought I'd quickly post what I'm packing in my lunch bag tomorrow...<br />
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Morning smoothie with <a href="http://www.amazon.com/The-Raw-Food-World-Pounds/dp/B000WV0RW8">chia seeds</a>, frozen berries, <a href="http://www.amazon.com/Vitamineral-Green-17-65-Healthforce-Nutritionals/dp/B0009UC090">vitamineral green</a> powder, and a base of <a href="http://www.mountainroseherbs.com/bulkherb/g.html">gynostemma tea</a>. Lunch, snacks, and dinner include leftover pad thai my <a href="http://obesekitten.blogspot.com/">roommate</a> and I had for dinner tonight, dulse chips, romaine and broccoli caesar salad, ants on a log with dried cherries, baby carrots, an orange, homemade "aura bars" (my take on the lara bar), and homemade raw healthy chocolate I just whipped up made with lucuma, mesquite, raw cacao powder, and raw cacao butter from <a href="http://www.ultimatesuperfoods.com/">ultimate superfoods</a> and herbs from <a href="http://hyperionherbs.com/">hyperion herbs</a>. <br />
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I hope everyone has an amazing rest of the week.Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com0tag:blogger.com,1999:blog-5895056912373489530.post-53367477891801742092010-02-22T10:19:00.000-08:002010-02-22T10:19:34.832-08:00Books and CookbooksI spend some of my online time on<a href="http://www.livejournal.com/"> livejournal</a> where there are some awesome <a href="http://community.livejournal.com/vegancooking/">vegan</a> communities. Often people will ask what books are good sources for their specific needs. So here is a working list of books that I've found particularly inspiring or just plain amazing. <br />
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<a href="http://9im6jjs425770o267f7u4gprd0l4tbn2.a.blogger.gmodules.com/gadgets/ifr?v=c694ddc5a48660f2a298a825478864&container=blogger&view=editor-sidebar&lang=en&url=http%3A%2F%2Fwms.assoc-amazon.com%2FGoogleGadgets%2Famzn_monetize.xml&country=ALL&libs=core%3Adynamic-height%3Agoogle.blog%3Agoogle.blog.editor%3Alocked-domain%3Arpc%3Asetprefs%3Asettitle%3Aviews&parent=http%3A%2F%2Fwww.blogger.com%2F&mid=1266461079565#">Skinny Bitch</a>- I hesitated putting this book at the top of my list, but as far as not eating animals goes- this is the most entertaining yet fact based book there is about the crazy crap the meat and dairy industries are doing. Rory and Kim take a weight-loss angle to veganism. To some their writing could be seen as offensive, but if you'd like to know more about why people go vegan, this is the quickest, funniest, and cheapest book out there. <br />
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<a href="http://9im6jjs425770o267f7u4gprd0l4tbn2.a.blogger.gmodules.com/gadgets/ifr?v=c694ddc5a48660f2a298a825478864&container=blogger&view=editor-sidebar&lang=en&url=http%3A%2F%2Fwms.assoc-amazon.com%2FGoogleGadgets%2Famzn_monetize.xml&country=ALL&libs=core%3Adynamic-height%3Agoogle.blog%3Agoogle.blog.editor%3Alocked-domain%3Arpc%3Asetprefs%3Asettitle%3Aviews&parent=http%3A%2F%2Fwww.blogger.com%2F&mid=1266461079565#">Eating for Beauty</a>- This is my favorite raw foods book out there. David Wolfe makes the connection that consuming living foods will beautify you from the inside out.<br />
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<a href="http://9im6jjs425770o267f7u4gprd0l4tbn2.a.blogger.gmodules.com/gadgets/ifr?v=c694ddc5a48660f2a298a825478864&container=blogger&view=editor-sidebar&lang=en&url=http%3A%2F%2Fwms.assoc-amazon.com%2FGoogleGadgets%2Famzn_monetize.xml&country=ALL&libs=core%3Adynamic-height%3Agoogle.blog%3Agoogle.blog.editor%3Alocked-domain%3Arpc%3Asetprefs%3Asettitle%3Aviews&parent=http%3A%2F%2Fwww.blogger.com%2F&mid=1266461079565#">Green for Life</a>- My hope is that one day green smoothies will be as abundant as Coca Cola. Check this book out to find out the research behind green smoothie consumption.<br />
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<a href="http://9im6jjs425770o267f7u4gprd0l4tbn2.a.blogger.gmodules.com/gadgets/ifr?v=c694ddc5a48660f2a298a825478864&container=blogger&view=editor-sidebar&lang=en&url=http%3A%2F%2Fwms.assoc-amazon.com%2FGoogleGadgets%2Famzn_monetize.xml&country=ALL&libs=core%3Adynamic-height%3Agoogle.blog%3Agoogle.blog.editor%3Alocked-domain%3Arpc%3Asetprefs%3Asettitle%3Aviews&parent=http%3A%2F%2Fwww.blogger.com%2F&mid=1266461079565#">The Body Ecology Diet</a>- This is not a raw or even vegan book, but a lifestyle diet that advocates for fermented foods, seaweed, a low sugar diet, and grains like quinoa and millet.<br />
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<a href="http://9im6jjs425770o267f7u4gprd0l4tbn2.a.blogger.gmodules.com/gadgets/ifr?v=c694ddc5a48660f2a298a825478864&container=blogger&view=editor-sidebar&lang=en&url=http%3A%2F%2Fwms.assoc-amazon.com%2FGoogleGadgets%2Famzn_monetize.xml&country=ALL&libs=core%3Adynamic-height%3Agoogle.blog%3Agoogle.blog.editor%3Alocked-domain%3Arpc%3Asetprefs%3Asettitle%3Aviews&parent=http%3A%2F%2Fwww.blogger.com%2F&mid=1266461079565#">The China Study</a>- Want solid facts to beef up your arguements when coworkers, friends, or family question your decision to not include animals in your diet? This scientific study is full of reasons to go meatless!<br />
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<a href="http://9im6jjs425770o267f7u4gprd0l4tbn2.a.blogger.gmodules.com/gadgets/ifr?v=c694ddc5a48660f2a298a825478864&container=blogger&view=editor-sidebar&lang=en&url=http%3A%2F%2Fwms.assoc-amazon.com%2FGoogleGadgets%2Famzn_monetize.xml&country=ALL&libs=core%3Adynamic-height%3Agoogle.blog%3Agoogle.blog.editor%3Alocked-domain%3Arpc%3Asetprefs%3Asettitle%3Aviews&parent=http%3A%2F%2Fwww.blogger.com%2F&mid=1266461079565#">The Revolution Will Not Be Microwaved</a>- This is not a vegan or raw foods book either, but a book advocating local and wild foods. It touches on most issues that were included in Food Inc.<br />
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The books above have a few recipes included, but are more informational. <br />
I will make a recipe book post later, but here are my top three recipe books at the moment...<br />
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<a href="http://9im6jjs425770o267f7u4gprd0l4tbn2.a.blogger.gmodules.com/gadgets/ifr?v=c694ddc5a48660f2a298a825478864&container=blogger&view=editor-sidebar&lang=en&url=http%3A%2F%2Fwms.assoc-amazon.com%2FGoogleGadgets%2Famzn_monetize.xml&country=ALL&libs=core%3Adynamic-height%3Agoogle.blog%3Agoogle.blog.editor%3Alocked-domain%3Arpc%3Asetprefs%3Asettitle%3Aviews&parent=http%3A%2F%2Fwww.blogger.com%2F&mid=1266461079565#">Babycakes</a>- The vegan, gluten-free NYC bakery has its own cookbook!<br />
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<a href="http://9im6jjs425770o267f7u4gprd0l4tbn2.a.blogger.gmodules.com/gadgets/ifr?v=c694ddc5a48660f2a298a825478864&container=blogger&view=editor-sidebar&lang=en&url=http%3A%2F%2Fwms.assoc-amazon.com%2FGoogleGadgets%2Famzn_monetize.xml&country=ALL&libs=core%3Adynamic-height%3Agoogle.blog%3Agoogle.blog.editor%3Alocked-domain%3Arpc%3Asetprefs%3Asettitle%3Aviews&parent=http%3A%2F%2Fwww.blogger.com%2F&mid=1266461079565#">I Am Grateful</a>- Raw recipes from San Francisco's Cafe Gratitude.<br />
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<a href="http://9im6jjs425770o267f7u4gprd0l4tbn2.a.blogger.gmodules.com/gadgets/ifr?v=c694ddc5a48660f2a298a825478864&container=blogger&view=editor-sidebar&lang=en&url=http%3A%2F%2Fwms.assoc-amazon.com%2FGoogleGadgets%2Famzn_monetize.xml&country=ALL&libs=core%3Adynamic-height%3Agoogle.blog%3Agoogle.blog.editor%3Alocked-domain%3Arpc%3Asetprefs%3Asettitle%3Aviews&parent=http%3A%2F%2Fwww.blogger.com%2F&mid=1266461079565#">The Voluptuous Vegan</a>- Hearty recipes that taste good!Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com0tag:blogger.com,1999:blog-5895056912373489530.post-29600839274222885912010-02-10T19:48:00.000-08:002010-02-10T20:14:22.333-08:00Raw Raspberry Chezcake Bites<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-y_nmxj6u-LpOKSqB2qjXDGCon8hyci4L6n9ZSv1XieOLBB9Q0IZ_H5Wt-CrzoSyEAqp6OfoBQ2WUplNy5VT6N5V3-x2DzHBSFgrIZdX7fBjD2YeuJsikFJvLoOqVktnJykcrBBF0NKs/s1600-h/IMG_1754.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-y_nmxj6u-LpOKSqB2qjXDGCon8hyci4L6n9ZSv1XieOLBB9Q0IZ_H5Wt-CrzoSyEAqp6OfoBQ2WUplNy5VT6N5V3-x2DzHBSFgrIZdX7fBjD2YeuJsikFJvLoOqVktnJykcrBBF0NKs/s200/IMG_1754.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5436833704274594802" /></a><br /><br />Valentines Day is this Sunday and I don't have a special Valentine lined up. Most single girls can get pretty bummed about Valentines Day, but not me. Valentines Day just gives me an opportunity to make goodies for people I care about. No romance for me, just lots of sweet treats. <div>Tonight I took a break from studying and made Raw Raspberry Chezcake Bites. These red and white bites are super festive and tasty. The crust is so good it could be eaten by itself, and actually its a similar recipe to my <a href="http://aurasvegankitchen.blogspot.com/2010/01/i-hate-baking-but-i-love-desserts.html">raw pecan snickerdoodles</a>. The filling was whipped together in my blender- just young coconut meat, soaked raw cashews, lemon, and vanilla. Together the chezcake filling and the cookie-like crust would be enough to put a smile on anyone's face, but since its mid February I jazzed up these gems with a raspberry sauce- just raspberries and agave blended together. You could make this into a full size chezcake, or if you have a mini muffin pan, use that! I put the chezcake filling into a sandwich bag and cut a hole in one end and piped it into the mini crusts, and used the baggie trick for the raspberry topping too. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPia1EgFjsmmMUFf2xRvP1FStCuNSTn4mtcVgCC_204SG7Vh_euiYnVSbts5s8CCv3EfO7gQjwGn_HrgXgKirFcigHYKn3oyKrbV7P_7XFtF9XvTCT7k2Rn_v2tcYKTdXx3TqA5L3hEdl/s1600-h/IMG_1752.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPia1EgFjsmmMUFf2xRvP1FStCuNSTn4mtcVgCC_204SG7Vh_euiYnVSbts5s8CCv3EfO7gQjwGn_HrgXgKirFcigHYKn3oyKrbV7P_7XFtF9XvTCT7k2Rn_v2tcYKTdXx3TqA5L3hEdl/s200/IMG_1752.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5436833699094566482" /></a><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">Raw Raspberry Chezcake Bites</span></div><div><br /></div><div>Crust:</div><div>1 cup almonds</div><div>.5 cup pecans</div><div>2 dates pitted</div><div>pinch salt</div><div>1 teaspoon cinnamon</div><div>1 tbs of coconut oil</div><div><br /></div><div>Process in food processor until sticky, press into pan or muffin tin.</div><div><br /></div><div>Filling:</div><div>1 cup soaked raw cashews</div><div>meat from 1 young thai coconut</div><div>zest from a full lemon</div><div>juice from half the lemon</div><div>1 tsp vanilla</div><div>2 tbs honey (or 6 dates or .3 cup agave)</div><div><br /></div><div>Blend until smooth, scrape into pan or sandwich bag to pipe into mini muffin tin.</div><div><br /></div><div>Raspberry Topping:</div><div>.5 cup of frozen raspberries</div><div>agave to taste</div><div><br /></div><div>Swirl with chezcake filling. Freeze chezcake bites or full chezcake until firm and enjoy!</div><div><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkp5IQWgn1V0-u5wPs2gdfKNPhwgLyqNysu6vwpc7JgRhQm3AGuUYHMzIA1TxtIJPt5uY_TCGpXjZudrdgZh9QI5nOMCjZec7Ju0-ZlFX3hARkZJxKrs2VhKcUN8m_1XbgUDFtqppBXLEr/s1600-h/IMG_1766.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkp5IQWgn1V0-u5wPs2gdfKNPhwgLyqNysu6vwpc7JgRhQm3AGuUYHMzIA1TxtIJPt5uY_TCGpXjZudrdgZh9QI5nOMCjZec7Ju0-ZlFX3hARkZJxKrs2VhKcUN8m_1XbgUDFtqppBXLEr/s200/IMG_1766.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5436833711903115570" /></a>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com2tag:blogger.com,1999:blog-5895056912373489530.post-69212526310246635442010-02-09T11:51:00.000-08:002010-02-09T12:37:23.853-08:00Poor Man's PaellaI hadn't used the saffron that I purchased at the Indian market yet, so I figured I'd try to make some paella. It's winter and my pantry was kind of bare, but I figured I could make a poor man's paella with an onion, some frozen peas, baby carrots, and canned diced tomatoes. Paella is a spanish rice dish, not mexican, and it is traditionally made with seafood and veggies To me paella is more like a risotto than rice found in a mexican restaurant. Looking up traditional paella recipes, I wasn't too far from the bullseye with what I had on hand. I simmered the onion then added the carrots and shortly 1 cup of brown basmati rice. About 30 minutes after the rice the tomatoes and peas were added. Although I prefer to use fresh veggies, sometimes canned or frozen is the best way to get organic veggies out of season. I like to have different varieties of canned tomatoes in the pantry just in case. Muir Glen is a great brand. And frozen peas are a surprise comfort food for me- growing up my mom had a canned vegetable with every meal she attempted to cook- and while I was all smiles when it was french cut green bean night, I refused to eat more than a fork full of canned peas. At a friends house years later I discovered how delicious frozen peas were and I went through a couple of weeks where I ate nothing but frozen peas for dinner. Weird, I know. Anyway, enjoy this paella base recipe with whatever veggies you have around. (And, I know calling it poor man's paella is kind of contradictory when the saffron could cost more than anything else in the dish- so sub 1/2 tsp paprika, 1/2 tsp tumeric if you don't have saffron hanging around.)<div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Poor Man's Paella</span></div><div><br /></div><div>1 onion sliced</div><div>3/4 cup carrots chopped</div><div>4 strands saffron</div><div>2 cloves garlic</div><div>1 cup long grain rice (I used brown basmati)</div><div>3 cups water/veggie broth</div><div>1 can of diced tomatoes (Muir Glen no salt added)</div><div>1.5 cups of organic frozen peas</div><div>cayenne and salt to taste</div><div><br /></div><div>Saute onion in a little olive oil on medium high heat, after 3 minutes, add carrots. Chop, press, or mince garlic and in a mortar and pestle combine with saffron threads. Add to carrots and onions. Add the rice and for about 2 minutes before adding the liquid*, toss with veggies to toast the rice. Add the liquid and stir and reduce heat to medium. Stir every few minutes and after 30 minutes from when the liquid was added, add the rest of the veggies. Stir often for 10 more minutes and serve! </div><div>* You may need to add more liquid if the rice is looking dry or the veggies start to stick to the bottom of the pan. Add liquid in half cup increments if needed. </div><div><br /></div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-a.ak.fbcdn.net/hphotos-ak-ash1/hs294.ash1/22131_10100150693126629_6808200_56730309_431666_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-a.ak.fbcdn.net/hphotos-ak-ash1/hs294.ash1/22131_10100150693126629_6808200_56730309_431666_n.jpg" border="0" alt="" /></a><br /><div><br /></div><div><br /></div></div>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com2tag:blogger.com,1999:blog-5895056912373489530.post-33884998877453375972010-02-09T10:17:00.000-08:002010-02-09T11:49:53.743-08:00Why soy free and gluten free?I get asked a lot why I'm vegan and why I eat the way I do. Usually I keep the conversation light when it comes to not eating animals-I don't like to talk politics. But, I do get excited when I get to tell people why I don't eat dairy, and why I choose to avoid wheat and soy.<br />My mom just got a test back that says she's intolerant to soy and gluten. Since she eats a few meals with me a week already, this wasn't particularly scary for her. My mom isn't vegan, but I'm proud of the way she's trying to incorporate whole, organic foods into her diet. So, partly this entry is for her. Did I mention that my mom is the best mom ever?<br /><br /><br /><span style="font-weight:bold;">Gluten Free-</span> Some people are gluten intolerant, or have been diagnosed with celiac disease. This means that their bodies are unable to digest wheat and some of its friends like rye or barley. People who are gluten intolerant may have frequent diarrhea, trouble absorbing nutrients- and are at risk for developing other <a href="http://yourtotalhealth.ivillage.com/gluten-intolerance.html">problems</a>. Other people eat a gluten free diet because it is very mucus forming (me!). There is also research that when gluten (and casein, a protein found in milk) is eliminated from an autistic child's diet, symptoms improve.<br /><br /><span style="font-weight:bold;">Soy Free-</span> When creating and naming my blog, I hesitated on whether or not to put the word "vegan" in the title. The word vegan for so many people conjures up images of soy hot dogs and soy hamburgers and other meat/dairy analogues. Although great transition products for omnivores going herbivores, fake meats give in to the mainstream idea that our dinner plates should be planned around the protein. And soy does offer a great source of protein, but it's not the miracle health food some would like you to believe. If you really want a fake chicken nugget because you like the taste, go for it! You're not killing a chicken and you're satisfying a craving. But, if you're eating a faux-meat product because "its good for you", you're not doing yourself any favors. Soy, like wheat, is mucus forming. Soy is one of the top dietary allergens causing problems like acne, asthma, ezcema, and vomiting. Personally, my body doesn't digest it well, though I will include some organic fermented soy products in my diet like miso or tempeh. But, if you're going to eat soy keep these two things in mind- make sure you're choosing organic soy, and realize that soy is very estrogenic. To be granted with an organic label, the crops can not be genetically modified. At least 90% of the soybeans produced in the US are genetically modified. Companies like Silk have moved away from an organic label. Read your labels! Lastly, soy contains isoflavones and phytoestrogens that mimic estrogen in the body. This could be great for a 50-year old menopausal woman, but for a 5 year old boy bringing a carton of Silk in his lunch box everyday, the possible effects are not known.<br /><br /><span style="font-weight:bold;">Dairy Free-</span> Growing up I would get horrible ear infections, to the point that the doctors recommended tubes in my ears. I battled seasonal allergies that turned into constant colds that turned into asthma and soon I was diagnosed with chronic bronchitis. At the age of 21 I was taking 2 inhalers daily, plus an emergency one that I used several times a week, and 5 other allergy and asthma pills daily. To weigh down my purse even more I carried this little bottle of Lactaid to help me digest dairy products. I was constantly sick and my digestion was usually uncomfortable. Being vegetarian, I would see the word "vegan" a lot and write it off, but eventually I began gravitating to eating dairy free and with the help of my new found naturopath, I was able to get myself off every single allergy and asthma pill and inhaler! If the mucus forming elements aren't enough to get you thinking about saying goodbye to milk- keep in mind the amount of hormones and pus there is in commercially produced milk. Even cow's that their milk is labeled organic are still pumped with hormones that are getting in your body. If you gotta have some milk- check out rice milk or almond milk.<br /><br /><br />Here is my mom holding my new niece Harper. This is her first grandbaby and I know she'll be just as awesome as a Grammy as she is a Mom :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-d.ak.fbcdn.net/hphotos-ak-ash1/hs292.ash1/21948_524346280791_210001317_31462590_388142_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-d.ak.fbcdn.net/hphotos-ak-ash1/hs292.ash1/21948_524346280791_210001317_31462590_388142_n.jpg" border="0" alt="" /></a>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com3tag:blogger.com,1999:blog-5895056912373489530.post-26874230667983537532010-01-27T19:35:00.000-08:002010-01-27T19:52:28.858-08:00Black Bean Quinoa Roasted Veggie BowlOne of my unofficial New Year's Resolutions was to update my blog three times a week. I would have loved to keep that up, but with going to school full time and working full time, sometimes I'm worried I'm not going to be able to shower three times a week! So, as my life has simplified- my meals have as well. I'm now okay with one dish meals, compared to my preferred 4-6 dish meals that used to happen several times weekly in my kitchen.<div>Tonight's meal was simple and prepared while I was busy working on other stuff. It required some chopping and minimal stirring. Thanks to my rice cooker the quinoa didn't even have to be stirred. The butternut squash only had to be tossed once during its cooking time (feel free to sub any veggies that can be roasted). And the beans on the stove simmered on low while everything was happening- and only needed attention every 5-7 minutes. When the quinoa was done I mixed it in with the beans. This is easy and can be done while doing anatomy homework.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-h.ak.fbcdn.net/hphotos-ak-ash1/hs294.ash1/22131_10100143813418619_6808200_56545140_2951033_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-h.ak.fbcdn.net/hphotos-ak-ash1/hs294.ash1/22131_10100143813418619_6808200_56545140_2951033_n.jpg" border="0" alt="" /></a><br /></div><div>Black Bean Quinoa Roasted Veggie Bowl</div><div><br /></div><div>1 cup quinoa cooked in rice cooker (will yield 2+ cups of quinoa)</div><div>2 cans of black beans rinsed and drained cooked on low with:</div><div>1 cup water</div><div>splash of evoo</div><div>salt</div><div>2 jalapenos</div><div>cumin</div><div>coriander</div><div>on cookie sheet in a 425 oven:</div><div>1 butternut squash peeled and chopped</div><div>1 onion sliced</div><div>coated with evoo, cumin, coriander, salt, and cayenne baked for 40 minutes</div><div>top with avocado and lime juice/zest<br /></div><div><br /></div><div><br /></div>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com0tag:blogger.com,1999:blog-5895056912373489530.post-49376908887069339522010-01-20T08:05:00.000-08:002010-01-20T08:24:26.179-08:00The Indian MarketI have a secret love for Indian food. I make curries and rice all of the time. I'm also lucky enough to live in a town with an amazing Indian restaurant that is like three restaurants in one- with a full Northern Indian menu, a full Southern Indian menu, and an Indo-Chinese menu. <a href="http://leoweekly.com/arts-entertainment/food-drink/dakshin-indian">Dakshin</a> is the name of the restaurant- if you ever find yourself in Louisville and need a tasty snack, or a crazy large meal. (Make sure you try a dosai, its an awesome GF snack!) <div>Indian markets are full of unique foods that are usually vegan friendly. I'm buying a lot of spices from the Indian market now- mostly because they come in large bags, are rich in taste, and so much more inexpensive than spices anywhere else. Indian markets are also a great place to stock up on rice or lentils and produce. The price on garlic, ginger, peppers, and coconuts can't be beat. Here is a photo of my most recent visit to the Indian market. Cumin, young thai coconuts, and saffron ($6.99 for a box that could have cost me $20+ elsewhere)!</div><div><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFvzi8p12VtaRV1S_qh6ShvAw3OM4it2ZBea5QghMgWqn7AWM8aXEANE9C9st6py-dDCUxkx8tc79OGJIvUkjErZZVTALnVeiVVpI7XpTwCmLFVxLaQ1zxV-43e9CZQ5_fx1OC4Zkgxwp/s1600-h/IMG_1715.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFvzi8p12VtaRV1S_qh6ShvAw3OM4it2ZBea5QghMgWqn7AWM8aXEANE9C9st6py-dDCUxkx8tc79OGJIvUkjErZZVTALnVeiVVpI7XpTwCmLFVxLaQ1zxV-43e9CZQ5_fx1OC4Zkgxwp/s200/IMG_1715.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428858489379750754" /></a>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com0tag:blogger.com,1999:blog-5895056912373489530.post-33123589546823526582010-01-17T23:59:00.000-08:002010-01-17T23:57:55.737-08:00Bring Your Lunch!In high school I would sometimes forget to pack my lunch. I was just vegetarian at the time, so I usually had a slice of cheese on a hamburger bun with lettuce, mustard, and pretzels all smashed together complete with a side of fries. Grossss! (But at the time it wasn't too awful of a punishment for forgetting to bring my lunch.) Working in a burger restaurant/bar currently I feel like I have to come up with silly combinations (like the cheese/mustard/pretzel sammie) when I forget to bring my lunch. I'm sure the high school me would drool at the possible combinations available to me now, but the current me is sick of the non-organic and not-so-fresh/healthy combos I create when I don't bring food with me to work. I've also just started massage school (YAY!) so I have looong days ahead of me of starting class at 9am and working til 1am. <div>Tuesday was my first day of a school/work double. I started the morning with my three glasses of spring water, then had a coconut water/cacao/chia seed/strawberry smoothie that I blended up to drink during the first part of class. (Tip- 16oz bottles (maybe from kombucha) work well to transport smoothies!) The night before I had made my temperature neutral foods for the day: coconut curry soup, quinoa kale crunch, and hummus and veggies. I also threw in some Gone gluten free crackers, So Delicious coconut milk yogurt, a larabar, and an apple. </div><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://hphotos-snc3.fbcdn.net/hs158.snc3/18531_10100137995657459_6808200_56381925_3118564_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 448px; height: 604px;" src="http://hphotos-snc3.fbcdn.net/hs158.snc3/18531_10100137995657459_6808200_56381925_3118564_n.jpg" border="0" alt="" /></a><br /></div><div>I have access to a fridge at work, but I didn't know if I would at school, so I needed foods that could be enjoyed at any temperature. Also, I'm trying to avoid the microwave, (and I didn't know if one would be available), so I knew a raw soup was in the works. Raw soups can be very satisfying. I pumped this one full of warming herbs, so even though it was room temperature I was nice and toasty eating it. This recipe is super flexible- have fun experiment with the spice amounts/thickness/ and serving temperature. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://hphotos-snc3.fbcdn.net/hs138.snc3/18531_10100137995632509_6808200_56381922_204466_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://hphotos-snc3.fbcdn.net/hs138.snc3/18531_10100137995632509_6808200_56381922_204466_n.jpg" border="0" alt="" /></a><br /></div><div><span class="Apple-style-span" style="font-size:x-large;">Raw Coconut Curry Soup</span></div><div><br /></div><div>4 ribs celery</div><div>2-4 cloves garlic</div><div>two handfuls of chopped/baby carrots</div><div>lemongrass</div><div>red pepper flakes/cayenne/jalapeno</div><div>ginger</div><div>tumeric</div><div>coriander/cilantro</div><div>basil/holy basil</div><div>juice from 1 lemon/lime</div><div>1-2 thai coconuts, add meat first then slowly add water, determining desired thickness.</div><div>Option: raw cashews blended in</div><div><br /></div><div>Blend in any order in a good blender/food processor. I am in love with my <a href="http://www.vitamix.com/">Vitamix</a>. I had a lot of coarse dried spices/seeds so I first blended those into a powder/paste before adding the veggies/coconut. I really suggest checking out lemongrass and holy basil if you haven't yet. Lemongrass is such a crisp, citrus-y taste. <a href="http://www.organicindia.com/tulsi-facts.php">Holy basil</a> is also called tulsi and traditionally it is used in teas, as well as a spice for food. </div><div><br /></div><div>To pair with my super warming soup, I wanted a protein packed accompaniment that provided a lot of crunch. Quinoa is the beefiest of all grains with 18 amino acids and a high protein content. Quinoa is crunchier than pasta or rice, but the real crunch in the recipe comes from walnuts and red onions. Any kale, as long as its shredded and de-stemmed is perfect with the quinoa. And again, this is a temperature neutral dish. It's great cold, room temperature or warmed. </div><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-a.ak.fbcdn.net/hphotos-ak-snc3/hs138.snc3/18531_10100137995647479_6808200_56381923_7553079_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-a.ak.fbcdn.net/hphotos-ak-snc3/hs138.snc3/18531_10100137995647479_6808200_56381923_7553079_n.jpg" border="0" alt="" /></a><br /></div><div><span class="Apple-style-span" style="font-size:x-large;">Quinoa Kale Crunch</span></div><div><br /></div><div>2 cups of cooked quinoa (about 1 cup uncooked)</div><div>1 bunch of kale shredded, de stemmed</div><div>1 red onion chopped</div><div>1 cup of raw walnuts chopped and soaked.</div><div>juice from 1 lemon</div><div>2 tbs olive oil</div><div>sea salt</div><div>black pepper</div><div><br /></div><div>After shredding and de stemming the kale, cover with the juice of one lemon, 1 tsp of salt and massage for about a minute, softening the kale. Add the quinoa (cooled to room temperature), and the rest of the ingredients. Pack in containers for lunch! </div><div><br /></div><div>Hummus and veggies may be my favorite snack, and keeping with the theme of this post- its temperature neutral (some places serve hummus warm, cool, or room temperature). I have a recipe <a href="http://aurasvegankitchen.blogspot.com/2009/11/first-post-roasted-red-pepper-and.html">here</a> for roasted red pepper and jalapeno hummus. This hummus was made with black sesame seeds and black beans with roasted garlic and jalapenos. I've already mentioned before that I cheat and use organic canned beans from the major chain grocery, but 4 cups of cooked beans, or two cans is a good base, unless you're making hummus for an army or a baby shower. Making your hummus at home is easy. You can invest in pre-mixed tahini, but I find that a big jar of sesame seeds from the asian section is more economical. Grind about 1/2 cup to 1 cup of those in the food processor, then add 4 cups of beans, making sure at least 2 cups (one can) of those are chickpeas. Lemon juice, cumin, garlic (raw or roasted), salt, and cayenne are stars in the hummus walk of fame. Roasted peppers or onions, fresh cilantro or parsley, or subbing half the chickpeas for cashews, kidneys, or black beans are great additions. This is your hummus- get creative and start tasting and making :)</div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-d.ak.fbcdn.net/hphotos-ak-snc3/hs158.snc3/18531_10100137995652469_6808200_56381924_3870108_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-d.ak.fbcdn.net/hphotos-ak-snc3/hs158.snc3/18531_10100137995652469_6808200_56381924_3870108_n.jpg" border="0" alt="" /></a>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com2tag:blogger.com,1999:blog-5895056912373489530.post-15319184236453623862010-01-07T20:47:00.000-08:002010-01-07T22:34:47.487-08:00A Well Stocked PantryToday I heard <a href="http://www.rachaelray.com/">Rachael Ray</a> say something about how she uses agave syrup sometimes because its a low-glycemic sweetener and that about made my head spin (with excitement)! Agave syrup, or agave nectar, as I usually call it is a great sweetener for almost any occasion that isn't too harsh on the blood sugar. You can find it now in major chain grocery stores, where its always been in the aisles at health food stores and co-ops, and even on <a href="http://amazon.com">Amazon.</a> Agave is sweeter than sugar, so when a recipe calls for 1 cup of sugar, I use 3/4 cup agave and reduce a little liquid somewhere in the recipe. Agave appears in my smoothies, ice creams, baked goods and raw desserts, and anywhere in between. It is a liquid thinner than honey, similar to the consistency of maple syrup. (Agave is also the same plant tequila is made from.) Since its versatile and now becoming so easy to find it makes my top spot on essential items for a vegan kitchen..<br /><br /><span style="font-weight:bold;"><span class="Apple-style-span" style="font-size: x-large;">Essential Items For A Well Stocked Pantry</span></span><br /><br />1. <span class="Apple-style-span" style="font-weight: bold;">Agave Nectar-</span> easy on the blood sugar sweetener. Now available most anywhere. I like the organic, raw amber blue agave version.<br /><br />2.<span class="Apple-style-span" style="font-weight: bold;"> Coconut Oil</span>- say goodbye to butter and even Earth Balance and other margarines, unrefined organic coconut oil is the way to get your pans (and taste buds) oiled up right. The benefits of adding coconut oil to your diet are numerous, some researchers have found that the lauric acid in coconut oil can boost your immunity. And even though coconut oil is high in saturated fats, its been proven to help you lose weight! Baking (and unbaking), and cooking with coconut oil is easy, just use it as you would any butter or oil. Most major chain groceries do carry coconut oil, but usually the refined kind. You may have to venture to the health food store or check out online resources to get a good quality organic, unrefined oil. <br /><br />3. <span class="Apple-style-span" style="font-weight: bold;">Cashews</span>- the most versatile item in a dairy free kitchen. Raw cashews (not the canned, salted kind) can be used as they are or soaked to achieve creamy textures. You can also toast cashews and add as a garnish to grains. Most of my ice creams include raw cashews. My vegan alfredo sauce is cashew based. I also use them in raw desserts, and even as a veggie dip base. I get my cashews in the bulk section at the health food store. I've not been able to find raw cashews in major chain groceries.<br /><br />4. <span class="Apple-style-span" style="font-weight: bold;">Grains</span>- though I disagree with the FDA's food pyramid that grains should be the base of your diet, I do agree that some whole grains are a great complement to a diet based on veggies and fruits. Every now and then I'll have pasta made with rice, quinoa, or buckwheat- sometimes in the natural section/ethnic aisles of major chain groceries you can find these, but these are certainly available at any health food store. I keep my pantry constantly stocked with quinoa, brown basmati rice, and my new favorite, millet. I cook these grains in my rice cooker and purchase them in the bulk section at the health food store (but are they are also available packaged at MCGs).<br /><br />5. <span class="Apple-style-span" style="font-weight: bold;">Chickpeas</span> and <span class="Apple-style-span" style="font-weight: bold;">Black Bean</span><span class="Apple-style-span" style="font-weight: bold;">s</span>- ideally should be purchased dried. They are cheaper this way and usually available in bulk. Honestly, I usually cheat and stock up on cans of the organic beans at the major chain grocery. Make sure you rinse the canned beans before using.<br /><br />6. <span class="Apple-style-span" style="font-weight: bold;">Seeds</span>-sunflower seeds are great in raw desserts and snacks. Sesame seeds are great to keep around if you get an urge to make hummus and don't want to buy a weird jar of tahini, or to throw in asian-inspired stir frys. Sunflower and sesame seeds are great in salads. Flax seeds can be added to smoothies or sweets for extra fiber. Chia seeds are my new favorite food item. I keep a bowl of them soaking in the fridge to add substance and protein to blended drinks/smoothies. They are also great to make into a high protein creamy pudding. I get my sesame seeds in the asian aisle at the MCG, the raw (hulled) sunflower seeds in bulk at the health food store. Flax seeds can now be found at most major chains as well as the HFS. Chia seeds can be purchased online (I like <a href="http://www.mountainroseherbs.com/">Mt. Rose)</a> or at the health food store.<br /><br />7. <span class="Apple-style-span" style="font-weight: bold;">Raw stuffs/superfoods</span>- <a href="http://www.jingmasters.com/new/tonic-bar/">Jing Masters</a> totally got me hooked on drinking raw cacao based elixirs. I keep goji berries and raw cacao on hand for delicious drinks as well as <a href="http://hyperionherbs.com/">chinese tonic herbs</a>. I'm also in love with young thai coconuts that I get super cheap at the local Indian market.<br /><br />8. <span class="Apple-style-span" style="font-weight: bold;">Spices/seasonings/everything else</span>- dates (in bulk from the HFS), organic garlic, onions, and lemons, organic extra virgin olive oil, organic frozen fruit (for smoothies), and tons of (organic!) greens (kale, spinach, romaine, etc) are also necessities to have in my kitchen. We're lucky, at least in my area to be able to find these at major chain groceries now.<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Where do you get your groceries?</span> I like to get my seasonal produce at the farmer's market and what I can't get there I pick up fair priced organics at either the MCG or the HFS. It seems like I'm constantly running around to get groceries, but I'm committed to consuming high quality foods for a good price. If you don't like running around to many different stores within the week or month, you may find it easier to shop online or to shop at Whole Foods Market- which is a nice blend of a major chain grocery and health food store. Kroger, Meijer, and Target all have their own organic labels. Sams Club and Costco carry organic produce in bulk. I am lucky to have two great locally owned health food stores in my area- Amazing Grace and Rainbow Blossom. I also purchase items online quite often. If you're living single, you may want to go in with friends and let them know when you find a good deal on a huge bag of rice or cacao powder and share the cost. <div><br /></div><div>If you haven't already clicked <span class="Apple-style-span" style="font-weight: bold;">Follow </span>on my page, please do! I'd like to know how many readers I have. Also, if you have any questions or comments, or even want to let me know where you get your foodstuffs let me know by posting a comment below :)<br /><br /><br /></div>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com1tag:blogger.com,1999:blog-5895056912373489530.post-75446855046214333242010-01-03T21:41:00.000-08:002010-01-03T22:34:19.536-08:00I hate baking (but I love desserts!)I hate baking. I mean I like the idea of baking- spending time in the kitchen with sweet stuff- and then in a few hours you have things to share with family and friends that can make their day a little sweeter. Cooking for others is easy when the food is fresh, but giving others a tupperware full of leftover curry is not as fun as giving a tupperware full of leftover cookies. However, baking is more difficult for me because <span class="Apple-style-span" style="font-style: italic;">I hate to measure things out exactly</span>. Before I went vegan I had a good idea about the balance of sugar/eggs/flour/fat I needed to make a good cookie or moist cake. Vegan baking proved to be more difficult- no recipe was the same, some called for vinegar, and no one in the vegan baking community can agree whether banana/flax/tofu/enerG/applesauce is the best egg replacer. I never felt like I had a grasp on making a vegan baked good from scratch without reading a recipe. As a natural progression, veganism led me to research a raw food diet and I came across amazing raw dessert recipes that were exactly what I was looking for- mostly glycemic balanced, easy desserts that could be thrown together however I wanted, and the slightest or greatest variance from the recipe wouldn't matter that much- its mostly just fruit and nuts! A goal of mine for the new year is to avoid sugar and flour based desserts and when I'm craving something sweet, do it up right- raw!<div><br /></div><div>Tonight I made raw pecan snickerdoodles. They are chewy, moist, and have a nice balance of sweet, cinnamon, and salt, like any good snickerdoodle should. I didn't cover mine in a dusting of cinnamon and cocoa powder, but you could if you'd like. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs158.snc3/18531_10100129232034829_6808200_56061658_5747754_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs158.snc3/18531_10100129232034829_6808200_56061658_5747754_n.jpg" border="0" alt="" /></a><br /></div><div>Raw Pecan Snickerdoodles</div><div><br /></div><div>1.5 cup pecans</div><div>.5 cup sunflower seeds</div><div>1 cup unsweetened dried coconut flakes</div><div>2 tbs flax seeds</div><div>10 pitted mejool dates</div><div>1 tbs cinnamon</div><div>1 tsp salt</div><div><br /></div><div>In food processor combine and process everything except dates. When pecans are finely chopped, add dates. Unbake in the freezer for 10-15 minutes. </div><div><br /></div><div>For Christmas I made three types of truffle balls: gingerbread, coconut cacao, and dark orange chocolate. The first two were raw, and the dark orange chocolate paired some chocolate chips I wanted to use up with some fresh orange zest and juice. These were fresh from the freezer, so please excuse the frost on the picture.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs158.snc3/18531_10100129028063589_6808200_56050409_4737389_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs158.snc3/18531_10100129028063589_6808200_56050409_4737389_n.jpg" border="0" alt="" /></a><br /></div><div>I've already made my Thanksgiving dinner post and showed a picture of my cranberry cake with coconut icing. I promised that I'd share the details with a few people from livejournal- and figured this would be the best place for the recipe. The recipe is actually a perfect base for any fruit and nut cake. It can be gluten-free simply by using GF flour (I love Bob's Red Mill All Purpose GF Flour), and it easily adapts to whatever sweetener you like without compromising the constitution of the cake. Use this base with carrots, ginger, nutmeg, and cinnamon and you have the perfect carrot cake...</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://hphotos-snc3.fbcdn.net/hs114.snc3/16144_10100117309243199_6808200_55624517_6527818_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://hphotos-snc3.fbcdn.net/hs114.snc3/16144_10100117309243199_6808200_55624517_6527818_n.jpg" border="0" alt="" /></a><br /></div><div>3 cups flour</div><div>1 cup applesauce</div><div>1 cup drained crushed pineapple</div><div>2 cup cranberries (or carrots or whatever base you're using)</div><div>1/2 cup coconut oil</div><div>1 cup sugar, or 3/4 cup agave nectar (or skip this if you're not looking for a crazy sweet dessert)</div><div>2 tsp baking soda</div><div>2 tsp baking powder</div><div>pinch salt</div><div>1- 1.5 cup of nuts (walnuts or pecans)</div><div><br /></div><div>Bake at 350 for 35-40 minutes. (If using two 8 inch round cake pans.) This base is so easy to work with that you can't really mess it up. Good luck and happy baking!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com2tag:blogger.com,1999:blog-5895056912373489530.post-80181314361302950272009-12-16T22:30:00.001-08:002009-12-16T23:11:52.058-08:00Butternut Squash LasangaI had friends over for a Christmas dinner party on Saturday. I was only planning a meal for 10-12 people, but I wanted to make sure everything could kind of be prepared ahead of time, so I didn't have a last minute freak out*. I ended up making a spring mix salad with fennel, grapes, avocado, red onion, and sunflower seeds and a grapefruit/celery dressing, <a href="http://aurasvegankitchen.blogspot.com/2009/12/entertainingfinger-foods.html">stuffed mushrooms</a>, mashed potatoes, brussel sprouts with almonds, <a href="http://aurasvegankitchen.blogspot.com/2009/11/super-easy-lentil-soup-greens-and-leeks.html">curried carrots and apples</a>, and a butternut squash lasagna- for dessert I made a cranberry cake with coconut icing. I tried to pick things that I've either prepared before, or things that would be hard to mess up. The only risk I took was on the lasagna- and overall it turned out pretty great, with the exception of the noodles... I used rice lasagna noodles and I think If I do this again I'll switch it up with thinly sliced zucchini instead. This would make a great main dish anytime of year. The richness of the cashew "alfredo sauce" and the creamy butternut squash will satisfy and fill you up- while getting a dose of green iron from the spinach. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs114.snc3/16144_10100118967729579_6808200_55676107_2933508_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs114.snc3/16144_10100118967729579_6808200_55676107_2933508_n.jpg" border="0" alt="" /></a><br /></div><div>Butternut Squash Lasagna</div><div><br /></div><div>1 butternut squash peeled, seeded, and thinly sliced</div><div>1.5 cup of raw cashews</div><div>1.5 cup water</div><div>garlic</div><div>salt</div><div>the juice/zest from one lemon</div><div>1 cup nutritional yeast</div><div>spinach (fresh or frozen... a lot or a little... your choice!)</div><div>1 package lasagna noodles (or 5 ish zucchinis mandolined)</div><div><br /></div><div>Blend/process cashews, water, nutritional yeast, garlic, salt, and lemon stuffs until a smooth, creamy sauce is made. Layer noodles, squash, spinach and sauce in a 9x13 pan until ingredients are used, or the pan is filled. Bake at 375 for 30-40 minutes. Top with vegan parmesean or parsley!</div><div><br /></div><div><br /></div><div>*last minute freak out= I've been known to have them all of the time. I like the last-minute-oh-crap adrenaline rush I get, but even though this method proved successful when writing research papers in college- its not the best process when food is involved. Plan ahead, make lists, and if you're dying to try a new recipe for company, make it in advance, so you'll have a plan B if need be. Also, the best asset in helping with last minute freak outs is an amazing friend/family member that can be your sous-chef/assistant. For every great dinner party that I've had there has been a friend "behind the scenes" making me look great- whether it be icing my cakes, chopping veggies, stuffing mushrooms, helping catch up on dishes, or just making sure the ice is ready for drinks and the floor is swept. Having a good friend do this for you is invaluable- thank them often and reward them with taste tests and food to take home. My mom is usually my behind the scenes girl, but for this most recent party I have to thank Cote for making my last minute freak out a non-freak out. </div><div><br /></div><div>I hope everyone's holiday season is merry and bright!</div><div><br /></div><div>Here are a few more photos from the dinner party...</div><div><br /></div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://hphotos-snc3.fbcdn.net/hs114.snc3/16144_10100117309243199_6808200_55624517_6527818_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://hphotos-snc3.fbcdn.net/hs114.snc3/16144_10100117309243199_6808200_55624517_6527818_n.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs114.snc3/16144_10100117309233219_6808200_55624516_1253111_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 448px; height: 604px;" src="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs114.snc3/16144_10100117309233219_6808200_55624516_1253111_n.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-b.ak.fbcdn.net/hphotos-ak-snc3/hs114.snc3/16144_10100117309223239_6808200_55624514_6004845_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-b.ak.fbcdn.net/hphotos-ak-snc3/hs114.snc3/16144_10100117309223239_6808200_55624514_6004845_n.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-e.ak.fbcdn.net/hphotos-ak-snc3/hs094.snc3/16144_10100117309203279_6808200_55624512_837846_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-e.ak.fbcdn.net/hphotos-ak-snc3/hs094.snc3/16144_10100117309203279_6808200_55624512_837846_n.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://hphotos-snc3.fbcdn.net/hs094.snc3/16144_10100117309193299_6808200_55624511_3336638_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://hphotos-snc3.fbcdn.net/hs094.snc3/16144_10100117309193299_6808200_55624511_3336638_n.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://hphotos-snc3.fbcdn.net/hs094.snc3/16144_10100117309188309_6808200_55624510_5416237_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://hphotos-snc3.fbcdn.net/hs094.snc3/16144_10100117309188309_6808200_55624510_5416237_n.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs114.snc3/16144_10100117309178329_6808200_55624509_2881774_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs114.snc3/16144_10100117309178329_6808200_55624509_2881774_n.jpg" border="0" alt="" /></a><br /></div><div><br /></div>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com2tag:blogger.com,1999:blog-5895056912373489530.post-11060275320672299622009-12-09T11:11:00.000-08:002009-12-09T11:51:19.384-08:00Food is for more than just eating...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwJddSe6nJdzcivNgXUcAsV98IC5A5XnmhECeNBsEl96YY6KLtRm2Z9LMop3d7iA8FtziUPGuU9ibsLdNK0HWO0Cer5nBr9DBcT0edXE9x46MsMbglhdZy9PgmIQXBqvtV9wgIKzQ33U1/s1600-h/IMG_1542.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwJddSe6nJdzcivNgXUcAsV98IC5A5XnmhECeNBsEl96YY6KLtRm2Z9LMop3d7iA8FtziUPGuU9ibsLdNK0HWO0Cer5nBr9DBcT0edXE9x46MsMbglhdZy9PgmIQXBqvtV9wgIKzQ33U1/s200/IMG_1542.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5413326025186232626" /></a><br />I'm always on the lookout for the latest vegan beauty stuffs. I can confidently say that my makeup bag and bathtub are stocked with products that are cruelty free. I love companies like Lush, Aveda, and Origins that are all veg based and clearly mark the products that do contain bee products. However, these cruelty free products are not easy on the pocketbook. As much as I love to shop for beauty products, I also like shopping for food (go grocery shopping with me and I'm nothing but big-eyed and smiles). So, I've combined my love for food with my love for beauty products- and the need to keep on a budget and come up with a few products right in your kitchen (or at least the closest health food store).<div><br /></div><div>Coconut Oil</div><div><br /></div><div>I keep a large tub in my kitchen and a large tub in my bathroom. In the kitchen I put it in hot cacao drinks, make popcorn with it, and as a butter replacement. In my bathroom it is my must have essential. Nothing makes a hot shower even better than getting out and covering yourself in coconut butter. It is a super moisturizer along with being antimicrobial and antifungal. Often I use coconut oil instead of deodorant. I know some people who use it to shave their legs. My mom's hooked on it for using it to moisturize her face and neck. Give it a try! (And make sure you grab the unrefined, organic variety.) </div><div><br /></div><div>Aloe Vera</div><div><br /></div><div>My friend Brandon turned me on to aloe one night when he made me a cherry aloe lemonade elixir. After we filleted the aloe vera plant to use the insides in the drink, we smeared the aloe skins all over our faces and viola!- instant face lift! I've been using aloe on my face now for a few weeks and its helping diminish my blemishes. Aloe is known for helping on burns and cuts- so keep a leaf around in the fridge for any lacerations or a quick face lift that moisturizes while it tightens skin. </div><div><br /></div><div>Sea Salt</div><div><br /></div><div>After spending all day at work on my feet- I can't wait to come home and take a hot bath with sea salt. The sea salt baths are detoxifying and aid the lymph system in fluid reduction, making those ankles at the end of a long day look like new again. I also like to mix sea salt with olive or coconut oil and lemon juice and use that as an exfoliator in the shower or bath. In the kitchen I've gotten rid of that heated, de-mineralized iodized salt and switched to sea salts. I save the nice celtic grey salts for my food- but still splurge on coarse, raw sea salts for bathtime.</div><div><br /></div><div><br /></div>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com2tag:blogger.com,1999:blog-5895056912373489530.post-11976308314929245502009-12-08T21:15:00.000-08:002009-12-08T21:45:48.477-08:00Entertaining/Finger Foods<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://hphotos-snc3.fbcdn.net/hs114.snc3/16144_10100106351976649_6808200_55267064_3134697_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://hphotos-snc3.fbcdn.net/hs114.snc3/16144_10100106351976649_6808200_55267064_3134697_n.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-c.ak.fbcdn.net/hphotos-ak-snc1/hs170.snc1/6375_952288144829_6808200_53090569_7193834_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-c.ak.fbcdn.net/hphotos-ak-snc1/hs170.snc1/6375_952288144829_6808200_53090569_7193834_n.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs094.snc3/16144_10100106351996609_6808200_55267068_4480481_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs094.snc3/16144_10100106351996609_6808200_55267068_4480481_n.jpg" border="0" alt="" /></a><br />The holidays bring upon many opportunities for gathering with friends. Whether or not the get-together is small or large- food is almost always involved. I know that the food at social events can create a lot of temptation and desire, but this holiday season ask the host/hostess if you can bring a snack for everyone- so you'll have something to eat yourself and to share with others. If you end up hosting a party- don't worry about pleasing others with ham sandwiches and deviled eggs- with a little creativity and time your guests will never miss the meat.<div><br /></div><div>My favorite finger food item to take to a party is stuffed mushrooms. I like baby cremini (portobella ) mushrooms, but button mushrooms can work as well. These are stuffed with spinach, some of the mushroom stems, salt, garlic, and walnuts. The cleaning of the mushrooms is the most time-intensive step, but the execution requires little culinary skill. Even my mom who can barely boil water can pull off these mushrooms with no problem :)</div><div><br /></div><div>Spinach Stuffed Mushrooms</div><div><br /></div><div>20 cremini mushrooms (1' to 1.5" in diameter)</div><div>1 cup raw walnuts</div><div>2 cloves garlic (pressed or minced)</div><div>2 cups of raw spinach</div><div>pinch sea salt</div><div><br /></div><div>When cleaning mushrooms, don't submerge them in water, just get a damp paper towel and wipe them gently. As you're wiping, pop off the stems and reserve about half. Lay mushrooms out on a baking sheet. In a food processor pulse walnuts, stems, garlic, spinach and salt. Scoop into mushrooms and bake or dehydrate. 325 works in about 15-20 minutes. You'll know they are ready when the mushrooms smell fragrant. If you have any fresh parsley or nutritional yeast hanging around- either or both also are great with these.</div><div><br /></div><div>Other great party foods include thai spring rolls, mini shiskabobs, hummus, olive tapenade, and cold salads- like a quinoa salad, or a soba noodle salad.</div><div><br /></div><div>These pictures posted are from a baby shower I catered recently, and a clothes swap I had at my house this summer. I served the stuffed mushrooms at both occasions.</div>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com0tag:blogger.com,1999:blog-5895056912373489530.post-43245496269254312622009-12-03T23:15:00.000-08:002009-12-03T23:58:01.022-08:00Pumpkin Ginger Ice Cream and Raw Pecan Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs094.snc3/16144_10100108688189859_6808200_55345938_1246231_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs094.snc3/16144_10100108688189859_6808200_55345938_1246231_n.jpg" border="0" alt="" /></a><br />This summer I couldn't stop making berry based ice creams with my ice cream maker. Now that its colder, I still crave ice cream but since I like to stay seasonal I knew that a pumpkin ice cream was in the works. I used (organic) canned pumpkin for the ice cream. If you'd like to channel your inner Martha Stewart and dissect and roast your own pumpkin, I encourage you to do so! Also, if you accidentally grabbed a can of pumpkin pie filling, it will work- just omit the sweetener and the other spices except ginger and cinnamon. <div>This ice cream pairs well with nuts- specifically a raw pecan pie! Why raw? Why not?! Cooked pecan pie recipes are filled with refined sugar, wheat flour, and eggs or tofu- this one is just filled with love!</div><div><br /></div><div>Pumpkin Ginger Ice Cream</div><div><br /></div><div>1.5 cups of raw cashew pieces</div><div>1 cup water</div><div>1 cup pumpkin</div><div>1 tsp cinnamon</div><div>1 quarter sized knob of peeled ginger</div><div>1/2 tsp each of cloves, allspice, and nutmeg</div><div>3/4 cup maple syrup (or 1/2 cup agave nectar)</div><div><br /></div><div>Raw Pecan Pie</div><div><br /></div><div>crust:</div><div>1.5 cups raw walnuts</div><div>1/2 cup raw almonds</div><div>1 tbs cinnamon</div><div>1 tsp salt</div><div>1 tbs agave nectar</div><div><br /></div><div>filling:</div><div>30 pitted and soaked dates</div><div>3/4 cup chopped pecans</div><div>1/4 cup coconut oil</div><div>1/4 cup agave nectar or 1/2 cup maple syrup (not raw)</div><div>pinch salt</div><div>1/2 tsp cinnamon & nutmeg</div><div>1 tsp vanilla extract</div><div><br /></div><div>Top with 25-35 pecans.</div><div><br /></div><div><br /></div><div> To start I soaked raw cashew pieces in water. Cashews, in my opinion make the best dairy free ice cream. I find them in the bulk bins at the health food store or Whole Foods. While the cashews are soaking, go ahead and pit some dates (about 30ish) and soak those too (in a separate container). Fill your food processor with walnuts, almonds, salt, cinnamon, and agave nectar until a ball forms (if a ball doesn't form add more agave or maybe some water). When the crust is in a ball, roll out flat and smush into a 9" pie pan and pop in the fridge. Drain the cashews and add to the Vitamix with the rest of the ice cream ingredients and puree until smooth. Scrape the ice cream ingredients into the ice cream maker and let the magic happen while you're making the filling for your pie. In the food processor again (you kinda washed it out, right?) add the ingredients for the filling except the pecans. Process until smooth then pulse in the chopped pecans. Pour into the crust and top with the fancy pecan halves on top. By this time the ice cream maker should have worked some magic... Serve together or separate! </div><div><br /></div><div>If the ice cream, filling, or crust isnt the right consistency- don't be afraid to thin out with water or add more ingredients to make it thicker... The beauty of vegan desserts is the flexibility! These amounts are all approximations- change up the recipe if you'd like and let me know how it turned out :)</div>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com3tag:blogger.com,1999:blog-5895056912373489530.post-2967122706134314172009-11-26T14:08:00.000-08:002009-12-03T23:11:18.144-08:00Thanksgiving 2009<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://hphotos-snc3.fbcdn.net/hs114.snc3/16144_10100112469671739_6808200_55483565_8287534_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://hphotos-snc3.fbcdn.net/hs114.snc3/16144_10100112469671739_6808200_55483565_8287534_n.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs094.snc3/16144_10100108688189859_6808200_55345938_1246231_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs094.snc3/16144_10100108688189859_6808200_55345938_1246231_n.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs114.snc3/16144_10100112469666749_6808200_55483564_5812923_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs114.snc3/16144_10100112469666749_6808200_55483564_5812923_n.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://hphotos-snc3.fbcdn.net/hs114.snc3/16144_10100108688179879_6808200_55345936_4279538_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://hphotos-snc3.fbcdn.net/hs114.snc3/16144_10100108688179879_6808200_55345936_4279538_n.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-b.ak.fbcdn.net/hphotos-ak-snc3/hs114.snc3/16144_10100108688169899_6808200_55345934_817327_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-b.ak.fbcdn.net/hphotos-ak-snc3/hs114.snc3/16144_10100108688169899_6808200_55345934_817327_n.jpg" border="0" alt="" /></a><br />I can't believe all of the positive press this year about alternative offerings at the Thanksgiving table! US Weekly featured <a href="http://kimberlysnyder.net/">Kimberly Snyder</a> and her Raw Pecan Love Pie in their recent issue, the local paper today had a cover story about gluten-free side dishes, and even Martha Stewart had an episode about having a <a href="http://www.marthastewart.com/show/the-martha-stewart-show/vegetarian-thanksgiving">vegetarian Thanksgiving</a>!<div>When alternative eating goes mainstream I get super excited. We all have our reasons for veering from the Standard American Diet- and the more veg press (or even GF press) there is, the better chance that us who choose alternative diets wont feel so ostracized or alone. </div><div>This year my Thanksgivings were great! and I think everyone left the table full and happy. I could have easily served this meal in courses, but I think everything served family style is essential for holiday dinners. I had two Thanksgivings at my house this year, most dishes were overlapped, but some things were different.</div><div>For starters on Thanksgiving #1, I served olive hummus on sliced cucumbers out in the living room. I had sparkling water, blackberry sage iced tea, and an iced yerba mate for drink options (as well as coffee just in case). When we said our thanks at the dinner table we had creamy turnip soup, fennel salad, basil green beans and tomatoes, cranberry apple dressing, shitake and millet casserole, and curried sweet potato fries. After dinner we got comfy back in the living room for pecan pie and pumpkin ginger ice cream.</div><div>Saturday morning I visited the farmers' market (for you Louisville locals- the Bardstown Road market is year round) and picked up some turnips, potatoes, baby tomatoes, apples, onions, and sweet potatoes. The creamy turnip soup is actually a modified version of the p<a href="http://aurasvegankitchen.blogspot.com/2009/11/potato-and-root-vegetable-soup.html">otato and root vegetable soup</a> I posted a few weeks ago- I just added more turnips and cashews and switched the yukons for russets- although I prefer the yukons for a soup potato- the russets made the soup very gelatinous. </div><div>The fennel salad was inspired by my Aunt Lynn. When I saw fennel bulbs at the market I knew I had to include them for Thanksgiving because she'd been raving about how wonderful fennel was for months. I then found a recipe in my <a href="http://www.amazon.com/Raw-Food-Real-World-Recipes/dp/0060793554">Raw Food Real World</a> book that paired fennel with grapefruit and avocado- and knowing her signature Christmas salad includes citrus and avocado- I made the match and added some pomegranate seeds, coriander, lemon, mint, and black pepper. </div><div>I couldn't believe that local fresh tomatoes would still be for sale in Kentucky in late November, but they were perfect to toss with some blanched green beans and a great pairing for the (super easy) shitake and millet casserole. Thanksgiving wouldn't be thanksgiving without cranberries and sweet potatoes, so I jazzed up the cranberries with apples, walnuts, and an orange and tossed the sweet potato fries with some cayenne, cumin, maple syrup and garam masala. </div><div>For Thanksgiving #2, I skipped the appetizer, but for drinks fixed a rooibos and fennel iced tea and popped opened a bottle of sparkling apple cider. The meal included the same shitake and millet casserole, cranberry apple dressing, and sweet potato fries from the first meal, but I served the green beans with almonds, made some redskin and cauliflower mashed potatoes, and garlicky kale. The pecan pie and pumpkin ginger ice cream were served again for dessert.</div><div>I hope everyone's holiday was wonderful. I am so thankful for my family and friends and for my comfy home. </div><div>If you'd like to get a recipe of something I mentioned above, please comment! </div><div><br /></div>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com0tag:blogger.com,1999:blog-5895056912373489530.post-28866049834689546402009-11-25T13:25:00.000-08:002009-11-25T13:25:00.366-08:00Kale Chips<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs094.snc3/16144_10100106351956689_6808200_55267061_6684075_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs094.snc3/16144_10100106351956689_6808200_55267061_6684075_n.jpg" border="0" alt="" /></a><br /><div>I think we all have cravings for crunchy things and sometimes celery doesn't satiate that craving. I've been known to gorge myself on potato chips, but I'd prefer to avoid anything fried and super oily. I think I've mentioned before that Kale has been my very favorite veggie of 2009. I love buying bunches and bunches of it for my smoothies or to cook it down with some garlic, thai chile paste, lime, and sesame oil. So, when I had a craving for a crunchy snack- my fridge was already stocked with the perfect ingredient. </div><div>Kale chips have become very popular in the raw foods community. Traditionally kale chips are made in a dehydrator with nutritional yeast and/or cashews. If you don't own a dehydrator, there's always an option to purchase kale chips at your local health food store, but that's not always cost effective. I don't have a dehydrator, and I don't have a ton of cash to shell out for a tiny bag of raw kale chips... so I looked to my oven. And, although I appreciate the raw kale chips, my baked ones satisfy my cravings until Santa brings my Excalibur dehydrator this year. </div><div>Kale chips can be as simple as a little olive oil and sea salt- this recipe calls for a sprinkle of nutritional yeast after coming out of the oven. Sometimes I add cayenne pepper, lemon juice, braggs liquid aminos, liquid smoke, or agave nectar to the chips before baking. Just make sure you rinse and de-stem the kale and tear into pieces- toss and shake with the oil, salt, or whatever else you'd like, and place on a cookie sheet. <br /></div><div><br /></div><div>Oven Baked Kale Chips</div><div><br /></div><div>1 bunch kale</div><div>1/2 tsp sea salt</div><div>1 tsp of olive oil</div><div>1 tbsp nutritional yeast</div><div><br /></div><div>Bake at 300 for 10-15 minutes until kale is bright green and crispy. Space evenly on cookie sheet before baking to allow the kale to crisp up. Remove from oven and lightly coat with nutritional yeast and enjoy!</div>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com0tag:blogger.com,1999:blog-5895056912373489530.post-59984473239245594952009-11-13T10:04:00.000-08:002009-11-13T10:41:10.416-08:00What do I eat for breakfast?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs007.snc3/11449_10100102029209509_6808200_55134877_4930616_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs007.snc3/11449_10100102029209509_6808200_55134877_4930616_n.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-h.ak.fbcdn.net/hphotos-ak-snc3/hs027.snc3/11449_10100102029214499_6808200_55134878_3682891_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 448px; height: 604px;" src="http://photos-h.ak.fbcdn.net/hphotos-ak-snc3/hs027.snc3/11449_10100102029214499_6808200_55134878_3682891_n.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-b.ak.fbcdn.net/hphotos-ak-snc3/hs027.snc3/11449_10100102029219489_6808200_55134879_1234844_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 448px; height: 604px;" src="http://photos-b.ak.fbcdn.net/hphotos-ak-snc3/hs027.snc3/11449_10100102029219489_6808200_55134879_1234844_n.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs007.snc3/11449_10100102029224479_6808200_55134880_5759526_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs007.snc3/11449_10100102029224479_6808200_55134880_5759526_n.jpg" border="0" alt="" /></a><br /><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs007.snc3/11449_10100102029209509_6808200_55134877_4930616_n.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><br /></span></a><br />Even as a kid I was always looking for ways to get out of eating cereal for breakfast. The cereal got way too mushy, the milk too sugary and grainy from the cereal that most mornings I left for school disappointed in my breakfast choice. Now, there are some decent brands of cereal out currently that are vegan- and there are a variety of dairy-free milks to pair, but I'd rather get my vitamins not from fortified cereals- but from greens and fresh fruit. <div>Green smoothies are my favorite breakfast choice- and I try to wake up with one every day. All you need is a decent blender, some raw spinach, kale, romaine, beet greens, celery, or any other vitamin rich green and some fresh or frozen fruit. Smoothies can be a great vehicle for vitamin or protein powders, so load up. Your RDA of fruits and veggies can be achieved in one cup!</div><div>Now, you're probably thinking that this is gonna be gross. Not at all! You're making the smoothie, so you can balance the sweet fruits in proportion to the greens. Start out light on the greens and heavy on the fruit, in a week or so, you'll be able to decrease the amount of fruit and add more greens. </div><div>My basic recipe includes a banana, 1 cup of chopped fruit (frozen makes everything easier), 1 cup of liquid*, and as many greens as you can stand. If you're not using frozen fruit- throw in a few ice cubes- and if it gets too bitter add some agave nectar or lemon juice. </div><div>If you're not using a Vitamix or a Blendtec- you may want to first blend the greens, liquid, and banana first, before adding the frozen fruit, just to make sure the greens get super pureed. </div><div>*liquid can just mean water, coconut water, cold tea (yerba mate is a great tea to start the day with), nut milk, or fruit juice.</div><div><br /></div><div><span class="Apple-style-span" style="font-size:x-large;">Blueberry Banana Spinach Smoothie</span></div><div><span class="Apple-style-span" style="font-size:24px;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">1 banana</span></div><div>1 cup coconut water</div><div>1 cup blueberries</div><div>3-4 cups of raw baby spinach</div><div><br /></div><div>Blend and enjoy!</div><div><br /></div>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com0tag:blogger.com,1999:blog-5895056912373489530.post-66376568791137939102009-11-13T09:06:00.000-08:002009-11-13T09:36:49.100-08:00Super Easy Lentil Soup, Greens and Leeks, and Caramelized Carrots<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-h.ak.fbcdn.net/hphotos-ak-snc3/hs027.snc3/11449_10100101315739309_6808200_55117940_1389972_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-h.ak.fbcdn.net/hphotos-ak-snc3/hs027.snc3/11449_10100101315739309_6808200_55117940_1389972_n.jpg" border="0" alt="" /></a><br /><div>Mom came over for tea one afternoon and this ended up being our clean-out-the-fridge lunch. I already had rice from a curry I had made, so I just scooped that on top of the super easy lentil soup. Greens are my favorite side dish of 2009- whether kale, spinach, collards, or mustard greens- you can pair them with garlic, onions or any other member of the allium family (leeks!) and saute with a little hot sauce. I usually add a dash of lemon juice, lime juice, or apple cider vinegar to my greens, and if I'm working with super bitter greens, agave nectar may find its way in as well. To round out this lunch I had baby carrots in the fridge for snacking that were tossed with brown sugar, garam masala, cayenne pepper, and salt and baked at 450 until they caramelized. I added sliced a granny smith on top of the carrots for a nice crunchy tangy contrast. </div><div><br /></div><div><span class="Apple-style-span" style="font-size:x-large;">Super Easy Lentil Soup</span></div><div><br /></div><div>2 cups dried red lentils</div><div>2 cups veggie broth</div><div>2-4 cups of additional water</div><div>your choice of cumin, poultry seasoning, garlic, and/or curry powder</div><div><br /></div><div>Cook lentils on medium/med high with 2 cups of broth (or check out a veg bouillon cube- I like Rapunzel's Sea Salt and Herbs), after about 10-15 minutes add one cup of water, then after 5 minutes more add any additional water, depending on desired consistency. The soup will take about 30-35 minutes total.</div><div>Serve with rice!</div><div><br /></div><div><span class="Apple-style-span" style="font-size:x-large;">Greens and Leeks</span></div><div><br /></div><div>1 Leek</div><div>4-6 cups of fresh greens (kale is my favorite)</div><div>1 tsp of thai chili garlic sauce</div><div>dash of apple cider vinegar</div><div>pinch salt</div><div><br /></div><div>Cut leek crosswise and lengthwise, discarding the end and the dark green tops. Soak cut leek in water to ensure the dirt that gets in the leek does not get in your food. In a skillet or wok (lightly coated with olive oil), toss leeks on medium high for about 3 minutes. Add the hot sauce, then the greens, coarsely torn and stems removed. Toss with vinegar (or lemon juice) and salt until bright green and ready to serve!</div><div><span class="Apple-style-span" style="font-size:x-large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:x-large;">Caramelized Carrots</span></div><div><br /></div><div>3-4 cups of chopped carrots or baby carrots</div><div>1 tbsp of coconut oil (or soy free earth balance)</div><div>1 tsp brown sugar</div><div>pinch cayenne</div><div>1 tsp garam masala</div><div>pinch salt</div><div><br /></div><div>Toss carrots with seasonings and butter and bake at 450 for 15-20 minutes until brown and caramelized. Top with sliced granny smith apples.</div><div><br /></div><div><br /></div>Aurahttp://www.blogger.com/profile/06108443194341220831noreply@blogger.com0