A Salad You Eat With Your Hands

A Salad You Eat With Your Hands
Vegan; Gluten Free; Raw; Serves 4; 10 minutes to make

Alright, maybe it's not exactly a salad in the sense that you're thinking of. Coming home from the farmers market and famished, all I could think of is making some wraps with the beautiful swiss chard leaves that I picked up. Super easy to make (cheating using my food processor to shred and slice) enjoy!

8 leaves swiss chard; steamed to help with the wrapping
2 small carrots or 1 medium carrot
1 large yellow squash
1 sweet red pepper, de-seeded
2 gypsy peppers, de-seeded
garnish with pineapple
serve with dressing of your choice
I added some gluten free edamame pasta noodles

1. (If using) Cook pasta according to directions.

2. (I cheated here) Shred carrots and yellow squash. Use a grater if you don't have a food processor. Slice the peppers.

3. Fill the swiss chard leaves like a taco with pasta, pineapple and veggies. Add the dressing of your choice and wrap.
Enjoy!

Making the Connection~Dog Food and Finding Better

Making the Connection~Dog Food and Finding Better

While reading Obligate Carnivore: Cats, Dogs, and What it Really Means to be Vegan by Jed Gillen, I learned about how most dog and cat food is ground up euthanized shelter cats and dogs. One will say "this doesn't really happen..." or "how can we allow this...". The truth is that as consumers, we don't ask questions and the corporations have a low bar set, and with an abundance of by-product we get this. We must start calling companies and asking questions. Use google as a tool and look up the ingredients as a starting point.



I already had my dogs on a vegan dog food, still buying out of convenience. After moving back to Texas and being short on funds, but not wanting to go back to buying a crap "animal based" dog food, I started cooking for my dogs. There is a reason why mother nature doesn't allow cannibalism. My dogs had never been that interested in their food, until I started cooking for them. Now they can't seem to get enough.

Starting off with grains:
Brown Rice
Quinoa
Pearl Barley
Steel Cut Oats
Oatmeal

Vegetables:
Cabbage
Spinach
Brussels Sprouts
Green Beans
Carrots
Eggplant
Broccoli
Cauliflower
Zucchini
Yellow Squash
Butternut Squash
Pumpkin
Bell Peppers
Kale
Peas
Tomatoes (NO LEAVES)
Sweet Potatoes
Red Potatoes


Fruit:
Blueberries
Peaches
Apples
Pears
Strawberries
Bananas

Added:
Coconut Yogurt
Peanut Butter
Tahini
Apple Sauce
Lentils

Raw Walnut Taco Meat

Raw Walnut Taco Meat
Raw; Gluten Free; Soy Free; Vegan

I always have to double this recipe when I make it. My mom, when she first had this thought this was seitan. A good pass! Here is the recipe without being doubled!

1 1/2 cups walnuts, soaked for 2-4 hours
2 teaspoons organic canola oil
2 teaspoons Braggs liquid amino
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
a dash of chipotle pepper powder

1. Combine all of the ingredients in a food processor and combine till crumbly and looks like ground seitan.

Use in stuffed raw peppers or to fill a kale wrap.....

Roasted Buddha Bowl

Roasted Buddha Bowl
Vegan; Gluten Free; Soy Free

Ingredients
For roasting and serving
1 head broccoli, chopped into bite-sized pieces
1 head cauliflower, chopped into bite-sized pieces
1 1/2 cups cooked chickpeas, drained and rinsed
1 tbsp Oil, divided
Salt & Pepper
Cooked grains, for serving (optional)

For the dressing
1/2 cup cashews, soaked
2 tbsp fresh lemon juice
1 tbsp tahini
1 large garlic clove
1/4 tsp fine grain sea salt
1/4 cup nutritional yeast
6 tbsp water, or as needed to thin out

Instructions
1. Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes.

2. Preheat oven to 400F and line two large baking sheets with parchment paper.

3. Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 tsp oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside.

4. Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper.

5. Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in color.

6. Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth.

7. When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of grains with more dressing drizzled on top.

Notes: The leftover dressing will keep for 5-7 days in the fridge in a sealed container. The dressing will thicken as it stands (especially when chilled) so you can add more water to thin out as necessary.

Found: Oh She Glows

Raw Carrot Cake Cupcakes

Raw Carrot Cake Cupcakes
Gluten Free; Vegan; Soy Free; Raw

This is a REALLY great recipe to use the pulp that's leftover from juicing your carrots. This recipe was inspired by a dear friend, I hope you enjoy these super dense little gems!

3 cups shredded carrots
1 cup pitted dates (soaked overnight, save the water)
1 cup raw walnuts
2/3 cup unsweetened shredded coconut
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
pinch of salt
1/2 cup raisins (optional)


1. Pulse together all ingredients in a food processor until well-blended, adding up to 2 Tbs. of date water.

2. Press mixture into a lined muffin pan. Refrigerate for about 20 minutes to set and top with Raw Cashew Vanilla Frosting just before serving (see blog).

Raw Cashew Vanilla Frosting

Raw Cashew Vanilla Frosting
Soy Free; Gluten Free; Raw; Vegan

This recipe makes 4 cups. So, knowing that there will be leftovers you can double the cupcake recipe or cut this in half. Or, use on a bowl of fresh fruit for a sweet and simple dessert :)

2 cups raw cashews, soaked overnight
2/3 cup coconut oil, melted
1/3 cup date water (use more or less to achieve desired consistency)
1/3 cup ginger syrup
2 tsp. vanilla extract
1 Tbsp. lemon juice
pinch of salt

1. Blend all of the ingredients in a high powered food processor till smooth and creamy. Chill for a 10 minutes to allow to thicken. Frost cupcakes or scoop on fresh fruit .

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 19 helps us gain SO much freedom on a whole foods plant based vegan lifestyle...  Need more reasons for sticking to it?  Watch todays PSA....

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Need more tips on choosing forks over knives?  Day 18 can help!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

How has going vegan helped you?

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 16 and discover the anti-aging benefits of a whole foods plant based lifestyle!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Need help on tasting the rainbow?  Day 15 helps us learn the powers of eating colorful fruits and veggies!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

The final week of kickstart...Check out the list of staples to keep on hand to stick with a whole foods plant based lifestyle!

Raw Apple Pie

Raw Apple Pie
Gluten Free; Raw; Soy Free; Vegan

These little babies are worth the time of preparation for a WOW factor. Depending on how many you make (I made 19 and it took 5 hours) will depend on how long it takes you. With apples as sweet as they are, there is little sweetener needed. For the topping use a (clean) coffee grinder to grind almonds and groats.

8 organic Fuji apples
¾ cup organic brown rice syrup
¼ teaspoon cinnamon
¼ teaspoon cardamom
1/8 teaspoon ground all cloves
2 lemons; juiced and divided

Topping:
1/3 cup groats, ground
2 Tablespoons almonds, ground
1 teaspoon coconut sugar

1. Combine the juice of 1 ½ lemons with water in a large bowl. Set aside.

2. Using an apple corer core the apple (about half way-careful not to damage the bottom of the apple). Slice off the top of the apple and using a melon baller, scoop out the inside of the apple (again, be careful not to damage the apple shell). Soak the apple shells in the lemon water to keep from turning brown.

3. Coarsely chop apple inside. In a large bowl, combine the coarsely chopped apple with brown rice syrup and spices and the remaining lemon juice. Remove an apple shell from lemon water and fill with apple filling; repeat until all apple shells are filled.

4. Combine ground groats, ground almonds and coconut sugar. Top apples with ground almond mixture. Serve with your favorite non-dairy ice cream!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 13 and we have juicing tips.  Save the fiber for soups or turn into crackers by dehydrating them!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 12 helps us with transition foods....

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Check out the menu for some quick tips on meals and planning! Day 11 and feeling more energized!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 10 and we're discussing the consequences of a diet of fatty foods... It won't be pretty!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 9 helps us ditch the dairy. For compassion towards your health, the environment and animals (veal is the direct by-product of milk/cheese/yogurt). Gain your bone density and drop the cholesterol. Try the non-dairy options! 

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Steve-O has some tips on how to avoid health risks....  Day 8 also helps teach us how to cook quinoa :)

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 7 has some savvy tips on eating out!  Week one down-added fiber and heart healthy gained!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 6 and the tip for making it through your workout on a whole foods plant based lifestyle-fuel up before your workout!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 5 helps us with tips outside of the kitchen...  Dine out, yes please!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 4 helps us load up on fruits and veggies! Oh SO sweet!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Watching your fat intake? Dr. Esselstyn can help you get started.

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Learning what's in and what's out has never been easier!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Welcome to another 21 Day Kickstart! 
Enjoy the tips, recipes and become happy, healthy and plant strong!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Beet Burgers

Beet Burgers
Makes 9 medium patties; Vegan; Can be made Gluten Free

Having fresh beets on hand that I was able to pick up at the farmers market, this is the perfect recipe to use. No need to chill patties and totally free of cruelty this recipe is perfect to share with your friends and family.

4 fresh beets, grated
1/2 cup of cooked lentils (I used canned)
1/2 cup bread crumbs (use gluten free bread crumbs if you prefer)
1/2 cup brown rice cooked (this is great for leftovers)
1/4 of red onion
2 cloves garlic, minced
2 Tablespoons peanut butter
2 Tablespoons nutritional yeast
1 Tablespoon of parsley
1 teaspoon ground sage
1 1/2 teaspoons chili powder
1 1/2 teaspoons mustard powder
couple grinds of pepper
1 teaspoon liquid smoke

1. Peel and grate beets and onion on a box grater or use a food processor with the grating blades attached.

2. Change blade to "S" blade and combine all of the ingredients and pulse several times continuing to scrape down the sides. You don’t want to pulse so many times it turns to mush, so just make sure you have some nice texture. If your burger dough is too wet, add more breadcrumbs, if it is too dry, add more lentils and beets. If you are brave and can handle putting what looks like raw ground beef in your mouth, do a taste test. If you can’t just trust the recipe and try later.

3. Lightly oil a medium skillet or use vegetable broth to keep the patties from sticking to the pan. Form into patties and cook over medium heat about 10-12 minutes on both sides. Serve warm and with your favorite burger toppings.... Tomatoes, Spinach, Mustard, Vegan Mayo, Peppers, Avocado, the sky is the limits!

Raw Pear Walnut Cheesecake

Raw Pear Walnut Cheesecake
Vegan; Raw; Gluten Free; Serves 8

Lately I've been on a ginger kick. From the Ginger Chai cupcakes for my birthday to this, it seems that striking gold with my adult recipes =)

Ingredients

Crust:
1 cup walnuts
1 cup Medjool dates, soaked overnight
1/4 tsp. sea salt

Filling:
3 cups raw unsalted cashews, soaked overnight and drained
1 ripe pear, coarsely chopped
2/3 cup coconut oil, liquidfied
2/3 cup ginger syrup
1/4 cup pear juice (unsweetened)
1 whole vanilla bean pod, split open and vanilla scraped out

Topping:
1 pear coarsely shopped
1/3 cup walnuts, chopped
2 tsp. ginger juice


Steps

1. To make the crust, pulse walnuts, dates, and sea salt in a food processor until well combined and crumbly. Press the crust into the bottom of an 8-inch spring form pan.

2. For the filling, combine cashews, pear, coconut oil, ginger syrup, pear juice, and vanilla in a food processor or high-speed blender until smooth and well combined. Pour the mixture on top of the crust and spread evenly.

3. To make the topping, add pears, walnuts, and ginger juice in a bowl. Combine until walnuts and pears are coated and pour on top of the 'cheese' layer. Freeze until set, about 3-4 hours.

4. Take the cake out to thaw for about 40-50 minutes before serving. You'll want to cut it when it's still semi-frozen.

Carrot Apple Juice

Carrot Apple Juice

When I was in the process of moving back to Texas from Colorado Springs, my friend gave me a used Hamilton Beach juicer. I loved the idea of starting to juice, especially moving to a place that is 100+ degrees in the summer. I've recently started to use it and I have a few complaints about the juicer. A small chute and no cup, nothing one can't work around till she can buy the one she wants.... Here a few recipes that I am currently loving!

1 carrot to 1 apple ratio....

1. Place fruit and vegetables in chute and juice. Enjoy!

The pulp can be used in a dehydrator to make into raw crackers, or with this I share with the dogs. This maybe a lot fiber if your dog(s) is/are not used to it, so start off small portions.

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 18 gives us tips for success for keeping with a whole foods plant based lifestyle 

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

What has going vegan helped you do? Conquer health problems, become more compassionate, have more energy or maybe lose weight?

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 16 fills us in on the connection between a Whole Foods Plant Based Vegan lifestyle and the Fountain of Youth....

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 15 helps us taste the rainbow, and I'm not talking about skittles! 

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

No matter if you are just starting to eat right or setting the goal of running a marathon, Day 14 helps stick to our goal of eating right!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 13 and we learn how a more loving and compassionate lifestyle keeps us healthy!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 12 and going strong!

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 11 and need a meal fast? Check out these quick snack and meal ideas to curb the hunger....

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Improve your overall well being with help from day 10

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 9 helps us learn and avoid the health consequences of consuming dairy products.

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Stop taking health risks! Whole Foods Plant Based Vegan lifestyle is the way to be as compassionate towards your body, for the planet, for the animals and for your fellow humankind.

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Need help dining out? Day 7 has some tips to help....

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

You're almost a week into the Kickstart! Do you feel so good that you want to enter a triathlon? Today's celebrity Kickstart message may get you there. Fuel up before your workout! Then get outside for some exercise will also give you the vitamin D your body needs.

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Welcome to day five! Cooking is a great way to cater to your tastes, but you might be surprised to find out how many options you have when you are dining out. A tip on dining out with friends: If you are unfamiliar with the restaurant, call ahead and ask what they have on the menu that is totally animal-free. Sometimes chefs appreciate the extra heads-up and may be inspired to show off some of their culinary skills. Take it from experienced vegan diners—your specially prepared meal will be the envy of your companions.

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Welcome to day four of the Kickstart. For today, focus on eating vegan all day. Load up on fruits, vegetables, beans, and grains. Whether you are eating out or preparing your own meals, you will love these foods. They are delicious and satisfying.

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Welcome to day three! Today you can hear more about why a low-fat diet is so important in preventing common chronic diseases and promoting a healthful weight. Learn more about the health consequences of eating just one high-fat meal.

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 2 helps us with the dos and don'ts of a whole foods plant based lifestyle!

Chunky Marinara & Eggplant Bruschetta

Chunky Marinara & Eggplant Bruschetta
Vegan; 30 minutes; Gluten Free; Serves 6

Running out of bread, I used breaded eggplant. The breaded eggplant comes out crunchy on the outside and tender on the inside. This appetizer is super elegant and easy, this is sure to be a crowd pleaser.

Eggplant Bruschetta:

2 small eggplant, sliced into 1" round slices and then cut into moon shapes
Egg Replacer the equivalent to 2 eggs
1/2 cup of gluten free Panko bread crumbs
1/2 cup of gluten free Italian bread crumbs

1. Preheat oven to 425F.

2. Combine Panko and Italian breadcrumbs. Dip eggplant slice into the egg replacer and into the breadcrumb mixture. Repeat and place on a cookie sheet.

3. Bake for 30 minutes.

Spoon marinara sauce onto the eggplant slices and garnish with vegan Parmesan cheese.

While the eggplant is baking:
Chunky Marinara:

6 ripe tomatoes (I use what I pick up at the Farmers Markets), peeled, seeded and chopped
1 large garlic clove, minced
1/4 cup sweet onion, minced
1/2 cup mushrooms, sliced
1/2 yellow bell pepper, sliced
1 jalapeno, seeded and minced
2 Tablespoons olive oil
1/4 cup vegetable broth
2-3 Tablespoons tomato paste
2-3 Tablespoons Pinot Noir wine vinegar
1 teaspoon crushed dried rosemary
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon crushed red pepper

1. In a medium skillet over medium heat, saute onion and garlic until onion becomes translucent. Combine mushrooms, peppers and vegetable broth, stirring until mushrooms are brown, about 5 minutes. Add tomatoes, tomato paste, wine vinegar and seasonings. Bring to a simmer and allow to thicken.

2. Spoon mixture on crispy eggplant and serve warm. Enjoy!