Vegan Pad Thai Made Easy

Barbara's Vegan Pad Thai Made EasyMy eldest daughter does not enjoy preparing meals.

She is a snacker.

I think she may even forget about eating until she is too hungry.  This is often because she doesn’t want to take the time to make anything.  She likes it to be ready.

This post is dedicated to her.  I want to show her that it is possible to make something delicious, filling and healthy that does not take much time.  And it isn’t soup!Continue Reading

5 Great Ways to Turn Your Salad into a Delicious Meal

IMG_0792I love to eat salad.  I really do.

When I make a basic salad, I think about including different types of vegetables; root vegetables (carrots, onions), round vegetables(broccoli, cauliflower) and leafy vegetables(lettuce, parlsey).  I also consider different colours of the rainbow.  Having a variety of types and colours of vegetables ensures that I will ingest a variety of vitamins and minerals.

Many people tell me that eating a salad is just not enough for them.  It doesn’t fill them up.   I think that it would help by making the salad the main thing, rather than the ‘side’, if you know what I mean.  Get a large dinner plate and pile it high with your favourite things.

I am also told that in the winter time (which is now in my part of the world) they don’t ‘feel’ like having salad.  I have a suggestion for that.Continue Reading

My First Time Using Fresh Turmeric

20150121_151643_471_2Yesterday was Produce Day at my house.  What a great day it was.  I love it when my fridge is full of beautiful organic produce.

I ordered fresh turmeric root for the first time.  The picture above is what it looks like.  It looks very similar to ginger but has a bright orange flesh inside.  The taste is difficult to describe.  It is not spicy like ginger but it has quite a strong flavour.  But not as strong as dried turmeric and not as bitter.  I like it and I encourage you to try it.

Turmeric is most known for its’ anti-inflammatory properties.  It is so powerful that it matches and often surpasses the effectiveness of anti-inflammatory drugs….without side-effects.

Some other benefits of turmeric are:Continue Reading

Creamy Carrot Soup

This is a lovely soup to serve on a warm summer day.  It is hearty, yet refreshing.  This recipe makes a lot but it is quite easy to cut the recipe in half if you don’t want as much.  On a cooler day, you could gently warm it in your dehydrator or on the stove top.  Don’t allow the soup to boil so that you preserve all of the wonderful enzymes.

IMG_0337A

Carrot juice is full of carotenes, which is an anti-oxidant that has powerful healing virtues for many diseases.  I will write more information about this soon.

Serves 6Continue Reading

Oodles of Spicy Noodles

I made this easy, yummy raw ‘pasta’ dish the other night and wanted to share it with you.

When I prepared this, I was using my imagination and listening to what my body wanted to eat.  I encourage you to do the same.  Go with the flow.  Let your body guide you on this one.

The amounts listed here are approximately what I used.  I did not manage to eat it all as it was very filling.  I had enough leftover for lunch the next day.  I would consider making more than you can eat for this reason.  It is very portable for your lunch.

Oodles of Noodles

Oodles of Noodles

Ingredients:
pea tenders
2 or 3 carrots
1/2 cauliflower
3 celery
handful of arame, soaked
1 package wakame noodles or kelp noodles (I used a brand called Oodles)
2 Tablespoons tahini
1/4 teaspoon cayenne,  or more to taste (you may want to start with 1/8 teaspoon, taste it and add more if you wish)
1/2 lemon, freshly squeezed
pinch of sea salt
water, as needed
minced celery leaves or parsley

Procedure:

  • On a dinner plate, place the pea tenders as a base.
  • Using your ‘potato’ peeler, make thin strips of carrots, enough to make another layer.
  • Using a sharp knife, cut the celery thinly on the diagonal and make yet another layer.
  • Cut the cauliflower in bite size pieces and place around the edge of the plate.
  • Mix tahini, cayenne, lemon juice, sea salt and enough water to make a paste that is not too thick and not too runny.  If you make it too runny, add a little tahini at a time, until you get the right consistency.  Taste and adjust the salt or cayenne…that really means that you can only add more, not take away!  If it is too salty or too spicy, add more tahini, lemon and water.  You will have too much sauce but that’s ok because you can use it the next day for a different dish!
  • In a separate bowl, mix the sauce, the softened arame and the noodles together.  Place on the plate and garnish with minced celery leaves or parsley.
  • Devour!

Variations:
-Use vegetable noodles, such as zucchini, if you don’t have the wakame or kelp noodles.
-Use sunflower sprouts, cress or arugula instead of the pea tenders
-Try other combinations of vegetables…how about spinach, red cabbage, yellow pepper and cauliflower or red leaf lettuce, yams, daikon radish and parsley.  There are many more combinations of course.  Choose what you love!
-Instead of tahini, use almond butter and replace the cayenne with chinese 5-spice and finely grated ginger

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Oodles of Spicy Noodles
Author: 
Recipe type: Main Dish
Cuisine: Raw Vegan
Prep time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • pea tenders
  • 2 or 3 carrots
  • ½ cauliflower
  • 3 celery
  • handful of arame, soaked
  • 1 package wakame noodles or kelp noodles (I used a brand called Oodles)
  • 2 Tablespoons tahini
  • ¼ teaspoon cayenne,  or more to taste (you may want to start with ⅛ teaspoon, taste it and add more if you wish)
  • ½ lemon, freshly squeezed
  • pinch of sea salt
  • water, as needed
  • minced celery leaves or parsley
Instructions
  1. On a dinner plate, place the pea tenders as a base.
  2. Using your 'potato' peeler, make thin strips of carrots, enough to make another layer.
  3. Using a sharp knife, cut the celery thinly on the diagonal and make yet another layer.
  4. Cut the cauliflower in bite size pieces and place around the edge of the plate.
  5. Mix tahini, cayenne, lemon juice, sea salt and enough water to make a paste that is not too thick and not too runny.  If you make it too runny, add a little tahini at a time, until you get the right consistency.  Taste and adjust the salt or cayenne...that really means that you can only add more, not take away!  If it is too salty or too spicy, add more tahini, lemon and water.  You will have too much sauce but that's ok because you can use it the next day for a different dish!
  6. In a separate bowl, mix the sauce, the softened arame and the noodles together.  Place on the plate and garnish with minced celery leaves or parsley.
  7. Devour!

Simple Raw Pasta with Pesto

My lunch today was super simple and super delicious!

Simple Pasta with Pesto
I decided on raw pasta with pesto.  Very few ingredients are needed and this can be made in 10 minutes!  So simple!  So delicious! So healthy!  I like it!
Gluten-free?  Yes indeed!

Ingredients:

Choose organic wherever possible.

For the pesto:
2 cloves Garlic or more to taste or none
1 bunch Cilantro
½ cup Hemp seeds
½ Lemon, squeezed
½ tsp Sea salt
Water as needed
Olive oil as desired

1 zucchini (courgette)
Handful of grape tomatoes, sliced
Several raw olives

Procedure:

In a food processor, buzz the garlic into small pieces

  • Add cilantro, lemon and sea salt; buzz into small pieces
  • Add water and olive oil to desired consistency
  • Use a special tool to turn the zucchini into pasta (a spiralizer is a great tool-easy to find online- I bought a spirelli ) or use your potato peeler or julienne slicer to make thin slices and then cut those into strips.
  • Toss the zucchini with your desired amount of pesto, add the grape tomatoes and the olives.

Adventurous Variations:
-use parsley or basil instead of cilantro
-use soaked pumpkin seeds instead of hemp
-zucchini can easily be replaced with yams or carrots
-toss with other vegetables that you like, such as spinach, red onion, small pieces of broccoli, etc.

Thanks for reading!  If you enjoyed this post, please subscribe and join me on Facebook.

Simple Raw Pasta with Pesto
Author: 
Recipe type: Pasta
Cuisine: Raw Vegan
Prep time: 
Total time: 
Serves: Serves 1
 
Choose organic wherever possible.
Ingredients
  • 2 cloves Garlic or more to taste or none
  • 1 bunch Cilantro
  • ½ cup Hemp seeds
  • ½ Lemon, squeezed
  • ½ tsp Sea salt
  • Water as needed
  • Olive oil as desired
  • 1 zucchini (courgette)
  • Handful of grape tomatoes, sliced
  • Several raw olives
Instructions
  1. In a food processor, buzz the garlic into small pieces
  2. Add cilantro, lemon and sea salt; buzz into small pieces
  3. Add water and olive oil to desired consistency
  4. Use a special tool to turn the zucchini into pasta (a spiralizer is a great tool-easy to find online- I bought a spirelli ) or use your potato peeler or julienne slicer to make thin slices and then cut those into strips.
  5. Toss the zucchini with your desired amount of pesto, add the grape tomatoes and the olives.

Chocolate Green Delight

020-375x5001CHOCOLATE GREEN DELIGHT

Ingredients:
1 large mango
Several handfuls of fresh spinach or kale
2T raw cacao powder
1 tsp chia seeds or ground flax seeds(optional)
water as needed or fresh almond mylk

Procedure:

  •  In a blender, place items in order; mango, cacao, chia (if  using), and spinach
  •  Blend until smooth, adding water as needed or fresh almond  mylk
  •  Serve immediately
  •  Serves 1

Adventurous Variations:
-use pineapple instead of mango
-add fresh blueberries or raspberries
-add ½ tsp vanilla
-add 1 tsp maca powder
-add your favourite protein powder

Thanks for reading!  If you enjoyed this post, please subscribe and join me on Facebook and Twitter.

Chocolate Green Delight
Author: 
Recipe type: Drinks
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 1 serving
 
CHOCOLATE GREEN DELIGHT
Ingredients
  • 1 large mango
  • Several handfuls of fresh spinach or kale
  • 2T raw cacao powder
  • 1 tsp chia seeds or ground flax seeds(optional)
  • water as needed or fresh almond mylk
Instructions
  1. In a blender, place items in order; mango, cacao, chia (if  using), and spinach
  2. Blend until smooth, adding water as needed or fresh almond  mylk
  3. Serve immediately
  4. Serves 1

NORI ROLL UPS

IMG_0190NORI ROLL UPS

Ingredients:
Remember to choose organic whenever possible
2 Nori sheets
Avocado, mashed
Finely grated carrot
Thinly sliced red pepper
Large handful of greens (spinach, lettuce, mesclun mix, arugula, cilantro, parsley, watercress, sunflower or pea sprouts)(or a combination)
Cayenne pepper (optional)
Sea salt or dulse flakes (optional)

Procedure:

  • Lay nori sheet on the counter
  • Spread half the mashed avocado on ¾ of the sheet and the remaining on the other sheet
  • Sprinkle the avocado with a little cayenne and a little sea salt or dulse, if using
  • On top of the avocado, lay the carrot and red pepper on the bottom ½ of the sheet
  • Top with the greens
  • Roll up, either by hand or use a sushi mat.
  • Using a sharp knife, cut into bite-sized pieces.
  • Enjoy!

Adventurous Variations:
-replace the avocado with a raw seed paté (see Paté du Soleil recipe )
-add sundried tomatoes or olives

Thanks for reading!  If you enjoyed this post, please subscribe and join me on Facebook and Twitter.

NORI ROLL UPS
Author: 
Recipe type: Appetizer
Cuisine: Raw Vegan
Prep time: 
Total time: 
Serves: 2-4 servings
 
Remember to choose organic whenever possible
Ingredients
  • 2 Nori sheets
  • Avocado, mashed
  • Finely grated carrot
  • Thinly sliced red pepper
  • Large handful of greens (spinach, lettuce, mesclun mix, arugula, cilantro, parsley, watercress, sunflower or pea sprouts)(or a combination)
  • Cayenne pepper (optional)
  • Sea salt or dulse flakes (optional)
Instructions
  1. Lay nori sheet on the counter
  2. Spread half the mashed avocado on ¾ of the sheet and the remaining on the other sheet
  3. Sprinkle the avocado with a little cayenne and a little sea salt or dulse, if using
  4. On top of the avocado, lay the carrot and red pepper on the bottom ½ of the sheet
  5. Top with the greens
  6. Roll up, either by hand or use a sushi mat.
  7. Using a sharp knife, cut into bite-sized pieces.
  8. Enjoy!