I got this recipe when I was up in Montana at school. It's actually one of my absolute faves. Funny story . . . Danielle saw me making this up and she indicated how disgusting it looked to her. When it was prepared, she took a "girl scout" bite and declared, "OMG! This is amazing!" So there you have it!
Up there in Montana, at my school, they don't EVER use exact measurements so I've kind of had to fudge it. Just play with it so that it fits your taste.
Rutabaga, turnip, beet, carrot or any root you enjoy
2 avacados
about 1-2 cups Buppies sauerkraut
2-3 cloves crushed garlic
Sliced cabbage
Slice one of the avacadoes on a plate. Put the other avacado, root, sauerkraut and garlic in a food processor. Process until it's a bit chunky but not smooth and runny. Place on top of the avacado and shape like a meat loaf. Surround the outside of the loaf or even over the top with the cabbage. Serve with your choice of dressing. I'll put a recipe for a good dressing on here soon.
Sunday, February 19, 2012
Monday, February 13, 2012
Vegan Tortilla Soup
The question that is on a lot of minds and I'm sure it's on yours is this: What is Sunshine making for dinner tonight? Well, the suspense is over. Here we go!
1 T olive oil
1-1/2 cups chopped onion
2 garlic cloves, minced
2 bell peppers, chopped
1 zucchini, chopped
1 ear fresh corn
1/2 cup green onion, chopped
3 T ground cumin
One 28 oz can crushed tomatoes
1 can chopped green chili peppers, drained (optional - I don't use it because my twins hate "spice")
3 cups vegetable broth
2 T chia seeds
1/2 - 2 cups cooked black beans
salt and pepper and crushed red chili pepper to taste
Fresh lime juice to garnish on top
Non dairy cheese for sprinkling
Chopped avocado for garnish
Tortilla chips
In a large pot over medium to low heat, add the olive oil, onion, and garlic. Saute for about 5 minutes.
Meanwhile, chop the peppers, zucchini, green onion, and remove corn from cob. Add veggies into the pot and saute for another 5-10 minutes.
Add in the crushed tomatoes, cumin, broth and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes.
After the soup simmers, ladle into bowls and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla chips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month.
1 T olive oil
1-1/2 cups chopped onion
2 garlic cloves, minced
2 bell peppers, chopped
1 zucchini, chopped
1 ear fresh corn
1/2 cup green onion, chopped
3 T ground cumin
One 28 oz can crushed tomatoes
1 can chopped green chili peppers, drained (optional - I don't use it because my twins hate "spice")
3 cups vegetable broth
2 T chia seeds
1/2 - 2 cups cooked black beans
salt and pepper and crushed red chili pepper to taste
Fresh lime juice to garnish on top
Non dairy cheese for sprinkling
Chopped avocado for garnish
Tortilla chips
In a large pot over medium to low heat, add the olive oil, onion, and garlic. Saute for about 5 minutes.
Meanwhile, chop the peppers, zucchini, green onion, and remove corn from cob. Add veggies into the pot and saute for another 5-10 minutes.
Add in the crushed tomatoes, cumin, broth and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes.
After the soup simmers, ladle into bowls and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla chips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month.
Saturday, February 11, 2012
Not Guilty Chocolate Chip Cookies
These are pretty amazing. A nice alternative to streamlined Tollhouse Cookies.
1/3 cup plus 1/4 cup gluten free flour
1/8 t salt
1/4 t baking soda
2T to 1/4 cup vegan choclate chips
4T raw sugar
1/2 t vanilla extract
1 T unsweetened applesauce
1-3 T rice milk
Preheat oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies and bake 6-7 minutes. Take out when still underdone - they'll continue to cook while cooling, and so you don't want them to get hard.
I usually triple this recipe because of the size of my family.
1/3 cup plus 1/4 cup gluten free flour
1/8 t salt
1/4 t baking soda
2T to 1/4 cup vegan choclate chips
4T raw sugar
1/2 t vanilla extract
1 T unsweetened applesauce
1-3 T rice milk
Preheat oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies and bake 6-7 minutes. Take out when still underdone - they'll continue to cook while cooling, and so you don't want them to get hard.
I usually triple this recipe because of the size of my family.
Foot Zoning
Yep, one more post about zoning. I just can't seem to get enough of this stuff. Actually foot zoning is what I've been doing the longest. About three years now. It was my first endeavor into the world of zoning. It took 1-1/2 years to get certified because it was so dang extensive. I had to learn so much about anatomy and how to access each point on the foot AND memorize the entire procedure (which is not easy task, my friend).
So, yeah, the feet are the most accurate and complete modality of healing that I have to offer. The foot zonology is the science of the signal system in the feet. Every part of the body has a signal on the foot. Can you believe that? It's freaking amazing.
This time, however, you get to sit in my chair and allow me to work on your feet. Sometimes things get a bit intense - like if you have a disturbance in a particular area (because who doesn't have a disturbance somewhere in their body, right?). I, once again, play some soothing music to relax my client and give them some soft lighting.
When the zone is over - you got it - I massage some amazing oil that I have blended just for my client into the feet and then I allow my client to sit with their blissfulness until they are ready to exit my zen existence.
So, yeah, the feet are the most accurate and complete modality of healing that I have to offer. The foot zonology is the science of the signal system in the feet. Every part of the body has a signal on the foot. Can you believe that? It's freaking amazing.
This time, however, you get to sit in my chair and allow me to work on your feet. Sometimes things get a bit intense - like if you have a disturbance in a particular area (because who doesn't have a disturbance somewhere in their body, right?). I, once again, play some soothing music to relax my client and give them some soft lighting.
When the zone is over - you got it - I massage some amazing oil that I have blended just for my client into the feet and then I allow my client to sit with their blissfulness until they are ready to exit my zen existence.
Face Zoning
Yep, I'm just going to keep going. I'm on a roll today. A year ago I went up to Montana and got certified for face zoning. Nobody has really taken advantage of this amazing treatment so I would say they are so missing out. If you think "facial" you might be on the right track. However, zoning, if you haven't guessed by now, is so much more than streamline treatments. We are working on so much more here.
Face zonology focuses on imbalances and disturbances from mental formations which disturb the inner organs via the glandular system. Oh my gosh, this is an amazing finish to a back zone. Your face feels great and there has been so much released from your body. When I was finished with my week long class and had received numerous zones, my face looked amazing and I looked . . . wait for it . . . YOUNGER!!
So what I do is put you on my trusty table, play some amazing music to help you check out and I cleanse and tone your face. I do a zone and a tissue rejuvenation then I place a mask on. You get to have a nice hand massage while we wait for the mask to dry. Afterward, I take off the mask and do a aroma massage with delicious oils. Then, if that wasn't enough, I go up and distribute the oil into your hair for optimal results.
While my client is checked out, I then go to the feet and zone the face signals to seal the deal. Yep, it's pretty amazing. You just might have to check this stuff out!
Face zonology focuses on imbalances and disturbances from mental formations which disturb the inner organs via the glandular system. Oh my gosh, this is an amazing finish to a back zone. Your face feels great and there has been so much released from your body. When I was finished with my week long class and had received numerous zones, my face looked amazing and I looked . . . wait for it . . . YOUNGER!!
So what I do is put you on my trusty table, play some amazing music to help you check out and I cleanse and tone your face. I do a zone and a tissue rejuvenation then I place a mask on. You get to have a nice hand massage while we wait for the mask to dry. Afterward, I take off the mask and do a aroma massage with delicious oils. Then, if that wasn't enough, I go up and distribute the oil into your hair for optimal results.
While my client is checked out, I then go to the feet and zone the face signals to seal the deal. Yep, it's pretty amazing. You just might have to check this stuff out!
Back Zoning
I just got back from Montana and got certified for back zoning. What the flip is back zoning? Well, I'll tell you. It's freaking amazing. It focuses on the imbalances and disturbances in the body from emotional formations with disturb the inner organs (that's right, the INNER ORGANS!).
It takes about an hour and you get to bliss out on my table while I work away on your back and finish off by gently massaging in yummy smelling oils that are custom blended for YOU!
Everyone, thus far, that has gotten off of my table says that they feel lighter. One client even said they felt like they were floating. How amazing can that be? Oh, and everyone of my clients says that it's BETTER than a massage. Wtf? Better?? Oh heck yeah!
Even my new friend that I got to zone up in Montana for my final exam (in front of my peers and my teacher so, yeah, I was a wee bit nervous) said that he felt amazing and loved my energy. Now, friends, that's coming from someone who got zoned in anything but ideal circumstances. Nowadays, you get soft music, dim lighting and quiet.
So, who the flip wouldn't just love on this stuff, right?
It takes about an hour and you get to bliss out on my table while I work away on your back and finish off by gently massaging in yummy smelling oils that are custom blended for YOU!
Everyone, thus far, that has gotten off of my table says that they feel lighter. One client even said they felt like they were floating. How amazing can that be? Oh, and everyone of my clients says that it's BETTER than a massage. Wtf? Better?? Oh heck yeah!
Even my new friend that I got to zone up in Montana for my final exam (in front of my peers and my teacher so, yeah, I was a wee bit nervous) said that he felt amazing and loved my energy. Now, friends, that's coming from someone who got zoned in anything but ideal circumstances. Nowadays, you get soft music, dim lighting and quiet.
So, who the flip wouldn't just love on this stuff, right?
Garlic Hummus
I found this recipe on "OhSheGlows" and I fell head over heels in love! I can't believe how amazing this is. I made a triple batch and went absolutely nuts eating my brains out.
2 cups cooked chickpeas, liquid reserved and set aside
1 t kosher salt, or to taste
2 garlic cloves
1/3 cup tahini
7-8 T freshly squeezed lemon juice
2 T reserved chickpea liquid (or water)
4-8 drops of Tabasco sauce, to taste
Olive oil, for drizzling
Paprika, for garnish
Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed. Now add in salt gradually, stopping to taste as you go.
Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container. Yum!
2 cups cooked chickpeas, liquid reserved and set aside
1 t kosher salt, or to taste
2 garlic cloves
1/3 cup tahini
7-8 T freshly squeezed lemon juice
2 T reserved chickpea liquid (or water)
4-8 drops of Tabasco sauce, to taste
Olive oil, for drizzling
Paprika, for garnish
Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed. Now add in salt gradually, stopping to taste as you go.
Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container. Yum!
Chocolate Almond Macaroon Cookies
These are hands down my husband's favorite. He likes me to send them to him so he can put them in his freezer and ration them. Lol. Oh, and I triple this recipe because I have a big family that likes to eat of lot of food.
1 flax egg (1 T ground flax + 3 T water, mixed)
1/2 cup unsweetened, shredded coconut
1/2 cup almonds ground into flour
1/2 cup sucanat
1/4 cup cocoa powder, sifted
1 t baking powder
1/2 t kosher salt
2 t pure vanilla extract
2 T almond milk
1/4 cup almond butter
1/3 cup vegan chocolate chips
Preheat oven to 350 and prepare grease a cookie sheet. Mix flax egg with water in a small bowl and set aside for 5 minutes.
In a large bowl, whisk together the dry ingredients. In a smaller bowl, mix together the wet ingredients. Add wet to dry and mix well. The dough will be very, very thick, but not worry!
Stir in the chocolate chips until combined.
With wet (I usually spray them with oil), shape small balls and place on prepared baking sheet.
Bake for 14-15 minutes. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
1 flax egg (1 T ground flax + 3 T water, mixed)
1/2 cup unsweetened, shredded coconut
1/2 cup almonds ground into flour
1/2 cup sucanat
1/4 cup cocoa powder, sifted
1 t baking powder
1/2 t kosher salt
2 t pure vanilla extract
2 T almond milk
1/4 cup almond butter
1/3 cup vegan chocolate chips
Preheat oven to 350 and prepare grease a cookie sheet. Mix flax egg with water in a small bowl and set aside for 5 minutes.
In a large bowl, whisk together the dry ingredients. In a smaller bowl, mix together the wet ingredients. Add wet to dry and mix well. The dough will be very, very thick, but not worry!
Stir in the chocolate chips until combined.
With wet (I usually spray them with oil), shape small balls and place on prepared baking sheet.
Bake for 14-15 minutes. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Avocado-Lime Black Bean Salad
Oh my heck! This salad rocked my world when I made it (of course, I am unique in most of my eating habits so if it doesn't ring your bell . . .sorry).
2 15-oz cans black beans
1 lime, juiced
1/2 cup fresh cilantro leaves, chopped
2 small shallots, diced
1/2 T olive oil
3/4 t ground cumin
1/2 t Kosher salt, or to taste
ground black pepper to taste
1 large avocado, chopped into 1/2 inch pieces
1 large tomato chopped into small chunks
Drain the beans thoroughly and rinse. In a large bowl add the beans and toss with lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper. Add in the avocado and tomato. Serve at room temperature.
2 15-oz cans black beans
1 lime, juiced
1/2 cup fresh cilantro leaves, chopped
2 small shallots, diced
1/2 T olive oil
3/4 t ground cumin
1/2 t Kosher salt, or to taste
ground black pepper to taste
1 large avocado, chopped into 1/2 inch pieces
1 large tomato chopped into small chunks
Drain the beans thoroughly and rinse. In a large bowl add the beans and toss with lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper. Add in the avocado and tomato. Serve at room temperature.
Banana Muffins
I made these little gems this morning and they were pretty freaking fabulous. . .
4 large bananas mashes (I food processed them)
1/2 cup raw sugar
1 "flax egg" - 1 T ground flax seed mixed with 3 T water
1/3 cup applesauce - unsweetened
1 t baking soda
1 t baking powder
1/2 t salt
1-1/2 gluten free flour (my fave is Bob's Red Mill)
1/2 cup vegan chocolate chips
1/3 cup chopped pecans or walnuts
Mix the mashed banana, sugar, flax egg and applesauce together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together. Pour into greased muffin tins, and bake in 350 degrees oven for approximately 20 minutes. Enjoy!!
4 large bananas mashes (I food processed them)
1/2 cup raw sugar
1 "flax egg" - 1 T ground flax seed mixed with 3 T water
1/3 cup applesauce - unsweetened
1 t baking soda
1 t baking powder
1/2 t salt
1-1/2 gluten free flour (my fave is Bob's Red Mill)
1/2 cup vegan chocolate chips
1/3 cup chopped pecans or walnuts
Mix the mashed banana, sugar, flax egg and applesauce together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together. Pour into greased muffin tins, and bake in 350 degrees oven for approximately 20 minutes. Enjoy!!
Stop Wearing Shoes Indoors
Really? Well, I actually DON'T wear shoes much of the time anyway but that's the hippie girl coming out in me. So, when I was up in Montana and found this article, I was more thrilled than thrilled. It actually gave a really good reason for people to do what I already do. Go me! So . . . .here goes:
STOP WEARING SHOES INDOORS:
Your shoes don't just track dirt into the house, they also track in countless germs, as well as pesticides, smoke and toxins, dust mites, and allergens. One study from the University of Arizona found that the outsides of our shoes contain an average of 421,000 bacteria. So kick them off at the door.
So . . . there you have it. Take your shoes off. Leave them in the mud room, or in a basket just inside your door but DON'T track that crap into the house.
STOP WEARING SHOES INDOORS:
Your shoes don't just track dirt into the house, they also track in countless germs, as well as pesticides, smoke and toxins, dust mites, and allergens. One study from the University of Arizona found that the outsides of our shoes contain an average of 421,000 bacteria. So kick them off at the door.
So . . . there you have it. Take your shoes off. Leave them in the mud room, or in a basket just inside your door but DON'T track that crap into the house.
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