Homemade Vegan Cheese; Who Knew?!

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Remember we talked about the importance of healthy gut flora and how to improve your digestion a while ago?

I gave you several tips on how to do this and encouraged you to be diligent about caring for your digestive system.

Well, my good friend, Steph Jackson, shared some wonderful recipes with me on how to make your own vegan cheese.  It is more of a cream cheese, but cheese none-the-less.Continue Reading

Tasty Eastern Dippers

We had guests for dinner on Saturday and I wanted to try something different for an appetizer but not too different.  I tend to try out recipes, that I have not made before, at a dinner party.  Do you do that too?  It must be a faux pas but I figure this way you are under a little pressure to do it right and usually it works out quite well.

I was thinking along the lines of a falafel but I wanted to keep it raw.  Our guests are not raw foodies or even vegans but they do enjoy plant-based foods and I knew that they would be open to something new.

I do not like raw chickpeas, so I thought that I would use soaked sunflower seeds and pumpkin seeds.  These are super easy on the digestion.  I basically took a general falafel recipe and switched it up a little.  This is something that you could bring to an upcoming cocktail party.

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Fabulous Benefits of Flax

Linum, Leingewächs, LeinsamenFlax is a plant native to the Mediterranean that has been used as a food item for over 5,000 years.

Flax was brought to North America with the early colonists and was first planted in the United States.  In the 17th century, it was planted in Canada, which is currently the major producer of flax seeds.

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Flax seeds are shaped like sesame seeds but are a bit bigger.  The colours available are usually a dark brown but can also be this light amber colour that you see in the photo above.  The flavour of flax seeds is warm and earthy, with a nutty edge.  To make sure that you are able to get all of the benefits of the flax seed, eat it ground rather than whole.Continue Reading

Barbara’s Amazing Kale Chips

Many people are not great lovers of kale.  I admit that in the beginning it was an acquired taste but over the years I have grown to love kale!  It has so many wonderful benefits, what’s not to love?!

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Kale has been talked about a lot lately so perhaps you are familiar with some of it’s benefits.  I will take a moment to remind you of a few and then I will share an awesome recipe that will have you wanting kale every day.  I promise.Continue Reading

Asparagus Guacamole

This dip is very simple to prepare and tastes delicious with crudités, flax crackers or corn chips.

An unexpected adventure for you to enjoy.

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Ingredients:
Remember to choose organic ingredients as much as you can.

1 bunch asparagus (approx. 1lb), washed and chopped
3 cloves garlic (or to taste…more or less)
1 avocado
1 lemon or lime, juiced
1/2 teaspoon sea salt

Procedure:

  • In a food processor,  process the asparagus and avocado until the mixture is fairly smooth.
  • Add remaining ingredients and process to a smooth consistency or keep it chunky, whichever you prefer.
  • Refrigerate for about 15 minutes or so, before serving.

Adventurous Variations:
-Add 1/2 cup, minced, fresh basil
-Add 1/2 cup, minced, fresh dill
-Add 1/2 cup sundried tomatoes

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Asparagus Guacamole
Author: 
Recipe type: Dip
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 1½ cups
 
Remember to choose organic ingredients as much as you can.
Ingredients
  • 1 bunch asparagus (approx. 1lb), washed and chopped
  • 3 cloves garlic (or to taste...more or less)
  • 1 avocado
  • 1 lemon or lime, juiced
  • ½ teaspoon sea salt
Instructions
  1. In a food processor, process the asparagus and avocado until the mixture is fairly smooth.
  2. Add remaining ingredients and process to a smooth consistency or keep the dip chunky whichever you prefer
  3. Refrigerate for about 15 minutes or so, before serving.

Energy Balls

This is a super easy recipe that makes approximately 20 balls.
This recipe is raw and gluten free.
The only equipment that you need is a good food processor.

Remember to use organic ingredients whenever possible.

Ingredients:
2 1/2 cups almonds, ground to a fine meal in the food processor
1/4 teaspoon sea salt
1/2 cup dates, soaked for 20 minutes to soften
4 tablespoons coconut oil, melted (bowl in hot water method *)
3 tablespoons ground flax seed soaked in 9 tablespoons water for a few minutes
1/2 cup shredded coconut
1/2 cup dried cranberries or raisins or dried fruit of choice
1/2 cup raw cacao nibs or chocolate chips or chopped nuts of choice

Procedure:

  • If you have not ground the almonds to a fine meal yet, do this and add the sea salt
  • Add the dates and process until smooth
  • Add the coconut oil, the flax and the shredded coconut and mix well.  It should all be sticking together.
  • Now add the remaining ingredients and mix to your desired consistency.  If the mixture is too dry, try adding water, a teaspoon at a time.  If it is too wet, try adding more shredded coconut or more almond meal.
  • Put a tablespoon of the mixture in your hand and roll in to a ball.  Place on a large platter or cookie sheet or a container that you would store muffins in.  Continue to make the balls until all the ‘dough’ is used.
  • Place in the fridge for at least an hour to firm up.  Alternatively you could place them in the freezer for 30 minutes and then move to the fridge.
  • Enjoy and share!

*Bowl in hot water method…scoop coconut oil into a small bowl.  Place this bowl into a larger bowl filled with hot water.  Let sit until melted.  This could take about 15 minutes or so.

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

Energy Balls
Author: 
Recipe type: Snack
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 20 balls
 
Ingredients
  • 2½ cups almonds, ground to a fine meal in the food processor
  • ¼ teaspoon sea salt
  • ½ cup dates, soaked for 20 minutes to soften
  • 4 tablespoons coconut oil, melted (bowl in hot water method *)
  • 3 tablespoons ground flax seed soaked in 9 tablespoons water for a few minutes
  • ½ cup shredded coconut
  • ½ cup dried cranberries or raisins or dried fruit of choice
  • ½ cup raw cacao nibs or chocolate chips or chopped nuts of choice
Instructions
  1. If you have not ground the almonds to a fine meal yet, do this and add the sea salt
  2. Add the dates and process until smooth
  3. Add the coconut oil, the flax and the shredded coconut and mix well.  It should all be sticking together.
  4. Now add the remaining ingredients and mix to your desired consistency.  If the mixture is too dry, try adding water, a teaspoon at a time.  If it is too wet, try adding more shredded coconut or more almond meal.
  5. Put a tablespoon of the mixture in your hand and roll in to a ball.  Place on a large platter or cookie sheet or a container that you would store muffins in.  Continue to make the balls until all the 'dough' is used.
  6. Place in the fridge for at least an hour to firm up.  Alternatively you could place them in the freezer for 30 minutes and then move to the fridge.
  7. Enjoy and share!
  8. *Bowl in hot water method...scoop coconut oil into a small bowl.  Place this bowl into a larger bowl filled with hot water.  Let sit until melted.  This could take about 15 minutes or so.

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

Paté du Soleil

IMG_0650PATE DU SOLEIL

Makes 4-5 cups

Ingredients:
3 cups sunflower seeds, soaked for 8-12 hours
½ cup lemon juice
¼-1/2 cup tahini (sesame seed paste)
¼ cup Braggs or 3/4  tsp sea salt or to taste
Chopped garlic to taste

Procedure:

  • In a food processor, process all ingredients until smooth
  • Store in a covered container in the fridge for up to 2 weeks

Adventurous Variations:
-Add 1 T minced ginger
-Add ¼ cup minced parsley or cilantro
-Add 1 tsp ground kelp or dulse flakes

Serving Suggestions:
Use as a topping on any tossed salad
Use as the filling of a nori wrap instead of the traditional rice
Use as the filling of a cabbage or lettuce leaf along with other vegetables
Delicious on rice cakes or crackers
Try it as a dip for vegetables
Serve it between cucumber slices; fill peppers with it or celery

This is simple to double for a big crowd and also to cut in half.

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

Paté du Soleil
Author: 
Recipe type: Spread
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 4-5 cups
 
Makes 4-5 cups
Ingredients
  • 3 cups sunflower seeds, soaked for 8-12 hours
  • ½ cup lemon juice
  • ¼-1/2 cup tahini (sesame seed paste)
  • ¼ cup Braggs or ¾  tsp sea salt or to taste
  • Chopped garlic to taste
Instructions
  1. In a food processor, process all ingredients until smooth
  2. Store in a covered container in the fridge for up to 2 weeks