tag:blogger.com,1999:blog-63858719854343962442024-02-20T11:21:22.263-08:00Cheech's Cuisinenursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-6385871985434396244.post-68397639781785680202011-09-12T07:36:00.000-07:002011-09-12T07:36:46.561-07:00Quinoa Tabbouleh Salad (*GF *Vegan)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-sJ3452psABA/Tm4WRrE3WlI/AAAAAAAAAB8/WeZgltUfCAI/s1600/004+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-sJ3452psABA/Tm4WRrE3WlI/AAAAAAAAAB8/WeZgltUfCAI/s320/004+%25282%2529.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">As I've mentioned previously, I love cooking with quinoa. This was a delicious recipe that I recently tried. It is served cool or at room temperature and is perfect for summer eating!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">1 cup quinoa</div><div class="separator" style="clear: both; text-align: left;">2 cups water (or vegetable broth - I prefer water)</div><div class="separator" style="clear: both; text-align: left;">Couple handfuls of grape tomatoes, quartered</div><div class="separator" style="clear: both; text-align: left;">1 cucumber, chopped</div><div class="separator" style="clear: both; text-align: left;">4 scallions, chopped</div><div class="separator" style="clear: both; text-align: left;">2 cloves garlic, minced</div><div class="separator" style="clear: both; text-align: left;">2 T chopped fresh mint</div><div class="separator" style="clear: both; text-align: left;">1/2 c. chopped fresh parsley</div><div class="separator" style="clear: both; text-align: left;">1/4 c. olive oil</div><div class="separator" style="clear: both; text-align: left;">1/4 c. lemon juice (fresh is best)</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt, or to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Directions:</u></div><div class="separator" style="clear: both; text-align: left;">In a medium pot cover quinoa in water (or broth) and bring to a boil. Reduce heat to a slow simmer, cover and allow to cook for 15 minutes, or until quinoa is cooked and most of the liquid is absorbed.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a large bowl combine tomatoes, cucumbers, scallions, garlic, fresh mint and fresh parsley. Add cooked quinoa, olive oil, salt and lemon juice. Toss gently. Season with salt.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Chill for at least one hour before serving, or up to 8 hours to allow flavors to combine.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div style="text-align: center;"><br />
</div>nursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.com0tag:blogger.com,1999:blog-6385871985434396244.post-13768552737188266322011-09-12T07:23:00.000-07:002011-09-12T07:23:30.362-07:00Marinated Mushrooms (*Raw *GF *Vegan)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9jyIxLe9ayI/Tm4VQ0TFUBI/AAAAAAAAAB4/WtTxBOYWZcc/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-9jyIxLe9ayI/Tm4VQ0TFUBI/AAAAAAAAAB4/WtTxBOYWZcc/s320/006.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">If you are a mushroom fan, then this easy recipe is for you! Yes, it's raw so the mushrooms are not served warm. But, they are so tasty you won't even notice! :)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;">2-4 portabella mushrooms, destemmed - washed and cut into bite sized pieces</div><div style="text-align: left;">1/4 cup nama shoyu</div><div style="text-align: left;">1 T. apple cider vinegar</div><div style="text-align: left;">1 T. dried basil</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Mix and marinate for 8-12 hours. Eat and enjoy!!!</div>nursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.com0tag:blogger.com,1999:blog-6385871985434396244.post-3510537864653053042011-09-12T07:09:00.000-07:002011-09-12T07:09:01.313-07:00Quinoa Salad with Roasted Beets, Chickpeas & Orange<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EGy7Z0HeHpA/Tm4QSGhpPqI/AAAAAAAAAB0/ov8bwAPu2oo/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-EGy7Z0HeHpA/Tm4QSGhpPqI/AAAAAAAAAB0/ov8bwAPu2oo/s320/001.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">*from Gluten Free Goddess</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Since deciding to eat gluten free, I have become a big fan of quinoa. I have made it in a variety of ways and recipes and love it every time. I also love beets. Honestly. A recipe that had two of my food loves? Had to try it - and loved it!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>You'll Need:</u></div><div class="separator" style="clear: both; text-align: left;">3 cups cooked quinoa</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Roasted Beets:</u></div><div class="separator" style="clear: both; text-align: left;">2 beets, trimmed & quartered</div><div class="separator" style="clear: both; text-align: left;">olive oil </div><div class="separator" style="clear: both; text-align: left;">sea salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a medium roasting pan, combine the cut beets with a drizzle of olive oil and sea salt. Place the pan in an oven pre-heated to 375 and roast until tender (about 45 min). Remove the beets from the pan and set aside to cool. When cool enough to handle, rub off the skin. If the skin doesn't easily rub off, cut it off with a knife. Cut the beets into bite-sized pieces.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Salad Dressing:</u></div><div class="separator" style="clear: both; text-align: left;">While your beets are roasting, go ahead and make your salad dressing.</div><div class="separator" style="clear: both; text-align: left;">1/4 cup olive oil</div><div class="separator" style="clear: both; text-align: left;">1/4 cup fresh squeezed orange juice</div><div class="separator" style="clear: both; text-align: left;">2 tsp tamari soy sauce </div><div class="separator" style="clear: both; text-align: left;">1 tsp balsalmic vinegar or rice vinegar</div><div class="separator" style="clear: both; text-align: left;">1 T agave nectar or honey</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine and whisk. Set aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Salad:</u></div><div class="separator" style="clear: both; text-align: left;">Combine the warm cooked quinoa in a mixing bowl with:</div><div class="separator" style="clear: both; text-align: left;">1 cup drained and rinsed chickpeas</div><div class="separator" style="clear: both; text-align: left;">2 handfuls of baby spinach</div><div class="separator" style="clear: both; text-align: left;">sea salt and ground pepper, to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pour in the salad dressing and toss lightly. Season with sea salt and pepper to taste.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Gently add in:</div><div class="separator" style="clear: both; text-align: left;">Cut up roasted beets</div><div class="separator" style="clear: both; text-align: left;">1 fresh orange, peeled, trimmed and cut into bite sized pieces.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>nursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.com0tag:blogger.com,1999:blog-6385871985434396244.post-29088431875959339222011-09-12T06:55:00.000-07:002011-09-12T06:55:40.143-07:00Brownie (*Raw *GF *Vegan)<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_60HRUTyqJU/Tm4NgeXJylI/AAAAAAAAABw/HVL7WA3SPXw/s1600/024+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-_60HRUTyqJU/Tm4NgeXJylI/AAAAAAAAABw/HVL7WA3SPXw/s320/024+%25282%2529.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Wow! I didn't realize it had been quite so long since I had posted recipes! Well, there's life for you! </div><div class="separator" style="clear: both; text-align: left;">My sister had been asking for new recipes and I decided I might as well get back to the blog. Of course, for my first recipe I made it dessert! Unfortunately most desserts are made with ingredients I choose not to eat, so I found one that was a perfect combination of health and yum!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><u>Brownie</u></div><div class="separator" style="clear: both; text-align: left;">1 c. walnuts (I used peanuts and it was fine)</div><div class="separator" style="clear: both; text-align: left;">1 c. dates (pitted)</div><div class="separator" style="clear: both; text-align: left;">1/4 c. cacao or cocoa powder (unsweetened)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Icing</u></div><div class="separator" style="clear: both; text-align: left;">2 avocados</div><div class="separator" style="clear: both; text-align: left;">1/2 c. agave nectar</div><div class="separator" style="clear: both; text-align: left;">1/4 c. cacao or cocoa powder</div><div class="separator" style="clear: both; text-align: left;">2 T coconut oil</div><div class="separator" style="clear: both; text-align: left;">1 T vanilla extract</div><div class="separator" style="clear: both; text-align: left;">dash salt</div><div class="separator" style="clear: both; text-align: left;">dash cinnamom</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;">1. Food process all brownie ingredients until blended and chunky. Press into a small pan.</div><div class="separator" style="clear: both; text-align: left;">2. Put all icing ingredients into blender and blend until smooth.</div><div class="separator" style="clear: both; text-align: left;">3. Spread icing over brownies</div><div class="separator" style="clear: both; text-align: left;">4. Put in freezer to set for 1 hour. </div><div class="separator" style="clear: both; text-align: left;">5. Eat!</div><div class="separator" style="clear: both; text-align: left;">6. If there are any left, I cut mine into individual pieces and put them in back in the freezer in ziplocks for future enjoyment :)</div><div style="text-align: center;"><br />
</div>nursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.com0tag:blogger.com,1999:blog-6385871985434396244.post-65162937602949239862011-03-08T07:24:00.000-08:002011-03-08T07:24:30.518-08:00Breadless Sandwich (* Raw * Vegan *GF)<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-dE63oqizO4M/TXZJFuc-NdI/AAAAAAAAABo/bd1-ew9EMYU/s1600/024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh3.googleusercontent.com/-dE63oqizO4M/TXZJFuc-NdI/AAAAAAAAABo/bd1-ew9EMYU/s320/024.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The other day I was home alone. After singing the Hallelujah chorus a couple times, I decided I really didn't feel like cooking for just myself. So I perused my refrigerator and decided on a "bread-less sandwich".</div><div class="separator" style="clear: both; text-align: center;">It was actually very good and quite filling!</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">Portabella cap (de-stemmed)</div><div class="separator" style="clear: both; text-align: left;">hummus, tahini, nut butter or vegan mayonnaise</div><div class="separator" style="clear: both; text-align: left;">tomato slices</div><div class="separator" style="clear: both; text-align: left;">cucumber</div><div class="separator" style="clear: both; text-align: left;">zucchini</div><div class="separator" style="clear: both; text-align: left;">greens</div><div class="separator" style="clear: both; text-align: left;">or <i>whatever</i> veggies 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;">Spread top of portabella with hummus, tahini , nut butter or vegan mayonnaise (I used my raw hummus and really enjoyed that combination). Top with veggies and enjoy!</div>nursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.com0tag:blogger.com,1999:blog-6385871985434396244.post-20723166049532334072011-03-08T07:18:00.000-08:002011-03-08T07:18:12.062-08:00Cinnamon Sunflower Truffles (*Raw *GF *Vegan)<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-_ZYPZD8S1CQ/TXZGsQNKm4I/AAAAAAAAABk/ur2ymQPUWO0/s1600/070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh6.googleusercontent.com/-_ZYPZD8S1CQ/TXZGsQNKm4I/AAAAAAAAABk/ur2ymQPUWO0/s320/070.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This one is for my mom. She is a huge coconut fan but can be, at times, a little skeptical of my culinary choices. She was brave in trying a raw dessert and she <i>loved</i> them. Even my dad really liked them and requested the recipe. So this is for you, mom & dad....and any other dessert lovers!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u>Cinnamon-Sunflower Truffles</u></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">2 cups raw sunflower seeds</div><div class="separator" style="clear: both; text-align: left;">2 T ground cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/8 tsp sea salt</div><div class="separator" style="clear: both; text-align: left;">1 cup pitted medjool dates</div><div class="separator" style="clear: both; text-align: left;">2 T olive oil</div><div class="separator" style="clear: both; text-align: left;">2 T agave nectar </div><div class="separator" style="clear: both; text-align: left;">raw, unsweetened shredded coconut.....not the sugary processed kind in the baking aisle :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place the sunflower seeds, cinnamon and sea salt into a <i>food processor</i> (I would <u>not</u> do this in a blender) and process until seeds are finely ground (only a minute or so).</div><div class="separator" style="clear: both; text-align: left;">Then add pitted dates, agave and olive oil. Process again until combined and sticky. Check to see if you can form a truffle by rolling some mixture in your hand. If it falls apart then add a little extra agave and process again.</div><div class="separator" style="clear: both; text-align: left;">Scoop mixture our and roll into balls. Then roll in shredded coconut. </div><div class="separator" style="clear: both; text-align: left;">(Store in refrigerator)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy! :)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>nursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.com0tag:blogger.com,1999:blog-6385871985434396244.post-34223009416458307912011-03-08T07:04:00.000-08:002011-03-08T07:04:22.282-08:00Vegan Shepherd's Pie (*GF *Vegan)<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-qbbdTQEeCp0/TXZBPaGE6nI/AAAAAAAAABg/xexF-4ZxiSU/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh4.googleusercontent.com/-qbbdTQEeCp0/TXZBPaGE6nI/AAAAAAAAABg/xexF-4ZxiSU/s320/021.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Since I am a huge fan of shepherd's pie (I mean, really, what's not to love!?) I thought I would give this version a whirl. It was a huge hit with my husband and I. My kids liked it so-so since they do not like mashed potatoes *GASP*! (I am still not sure I produced such children.....)</div><div class="separator" style="clear: both; text-align: left;">But it was quickly eaten by my meat and potatoes man so I know it must have been pretty close to the real thing!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u>Shepherd's Pie</u></div><div class="separator" style="clear: both; text-align: center;">*from Gluten Free Goddess</div><div class="separator" style="clear: both; text-align: left;">For the mashed potato crust:</div><div class="separator" style="clear: both; text-align: left;">3 large Russet potatoes, peeled & cut up</div><div class="separator" style="clear: both; text-align: left;">vegetable broth or non-dairy milk, as needed</div><div class="separator" style="clear: both; text-align: left;">vegan buttery spread or olive oil, to taste</div><div class="separator" style="clear: both; text-align: left;">sea salt and fresh ground pepper, to taste</div><div class="separator" style="clear: both; text-align: left;">chopped fresh chives, to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the pie:</div><div class="separator" style="clear: both; text-align: left;">1-2 T olive oil</div><div class="separator" style="clear: both; text-align: left;">1 tsp cumin, or curry</div><div class="separator" style="clear: both; text-align: left;">4-5 cloves garlic, minced</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups cauliflower florets, cut to bite size</div><div class="separator" style="clear: both; text-align: left;">3 medium-large carrots, peeled and sliced</div><div class="separator" style="clear: both; text-align: left;">1 zucchini squash, sliced and quartered</div><div class="separator" style="clear: both; text-align: left;">1 yellow summer squash, sliced and quartered</div><div class="separator" style="clear: both; text-align: left;">1 heaping cup shredded cabbage or slaw mix</div><div class="separator" style="clear: both; text-align: left;">1 14 oz can diced tomatoes (with or without green chiles, depending on your preference)</div><div class="separator" style="clear: both; text-align: left;">2 T chopped jalapenos</div><div class="separator" style="clear: both; text-align: left;">1 cup vegan broth</div><div class="separator" style="clear: both; text-align: left;">1 T Worcestershire sauce or balsamic vinegar</div><div class="separator" style="clear: both; text-align: left;">1-2 T low sugar apricot jam, to taste</div><div class="separator" style="clear: both; text-align: left;">1 T rubbed sage</div><div class="separator" style="clear: both; text-align: left;">hot red pepper chile flakes or sauce, to taste (or omit if you prefer)</div><div class="separator" style="clear: both; text-align: left;">sea salt and fresh ground pepper, to taste</div><div class="separator" style="clear: both; text-align: left;">1 14 oz can butter beans, drained and set aside</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place the cut potatoes in a large pot and cover with salted cold water. Bring to a boil and simmer until the potatoes are fork tender, about 20 min. In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about 5 minutes or so. Add the canned diced tomatoes, extra chiles, vegan broth, Worcestershire or balsamic vinegar, apricot jam, sage, pepper flakes, sea salt and pepper, and stir to combine. Bring to a simmer and cook until the sauce begins to reduce. You want the vegetables tender-crisp, not too soft and the sauce thickened, not too thin. When this has been achieved, taste test the sauce for seasoning adjustments; then remove from heat and gently add in butter beans. Set aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mash the cooked potatoes with a little liquid and vegan butter or olive oil. Season with sea salt and pepper. Add chives. Taste test. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Assemble your pie: Spoon vegetables into a casserole dish. Top with mounds of mashed potato. Sprinkle with chopped chives or parsley. Bake for 35-40 minutes, until the pie is bubbling and heated through.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy! And make sure you get some before your husband does :)</div>nursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.com0tag:blogger.com,1999:blog-6385871985434396244.post-82236320631936428232011-03-08T06:43:00.000-08:002011-03-08T06:43:46.955-08:00Black Bean Salad (*GF *Vegan)<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-UFF4eJcH6B8/TXY-xuZxAzI/AAAAAAAAABc/x2q4XtKsN2U/s1600/027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh6.googleusercontent.com/-UFF4eJcH6B8/TXY-xuZxAzI/AAAAAAAAABc/x2q4XtKsN2U/s320/027.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The only introduction this needs is: Yum! Everyone liked this recipe!</div><div class="separator" style="clear: both; text-align: center;"><u>Black Bean Salad</u></div><div class="separator" style="clear: both; text-align: center;">*from Whole Foods</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">1 ripe avocado, mashed</div><div class="separator" style="clear: both; text-align: left;">1/4 cup chopped cilantro</div><div class="separator" style="clear: both; text-align: left;">2 T fresh lime juice</div><div class="separator" style="clear: both; text-align: left;">2 (15 oz) cans black beans, rinsed & drained</div><div class="separator" style="clear: both; text-align: left;">4 cups greens (I used spinach and shredded cabbage and loved the mixture but use what you prefer or have on hand)</div><div class="separator" style="clear: both; text-align: left;">1 cup grape tomatoes, halved</div><div class="separator" style="clear: both; text-align: left;">1 cup corn kernels, fresh or thawed if frozen (I didn't add corn to mine and didn't miss it)</div><div class="separator" style="clear: both; text-align: left;">1 small red bell pepper, seeded & chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 cup pumpkin seeds, toasted or raw depending on your preference</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a large bowl whisk together avocado, cilantro and lime juice until blended. Add beans, greens, tomatoes, corn, pepper, pumpkin seeds and toss until evenly coated.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I added a dollop of Salsa Verde to mine to add a little extra snap and loved it! But if you prefer, this salad is great flying solo :)</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>nursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.com0tag:blogger.com,1999:blog-6385871985434396244.post-80569169981342160022011-03-08T06:34:00.000-08:002011-03-08T06:34:01.415-08:00Easy Balsamic Roasted Brussels Sprouts (*GF *Vegan)<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-7iy5uXRyaSQ/TXY8wR7-w7I/AAAAAAAAABY/TMjpcPknI3M/s1600/028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh6.googleusercontent.com/-7iy5uXRyaSQ/TXY8wR7-w7I/AAAAAAAAABY/TMjpcPknI3M/s320/028.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">How many times have we complained that our parents made us eat brussels sprouts as kids? Lots. Why? Kids don't like them. Well, I found a super easy and delicious brussels sprouts recipe and guess what? My kids complained about having to eat them. Oh well, guess some things don't change. On the other hand, I liked them so much that I am making them again tonight!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u>Balsamic Roasted Brussels Sprouts</u></div><div class="separator" style="clear: both; text-align: left;"><u>Ingredients:</u></div><div class="separator" style="clear: both; text-align: left;">2-3 cups brussels sprouts, sliced in half (I just picked up a pre-washed bag from Trader Joes and it made it even easier!)</div><div class="separator" style="clear: both; text-align: left;">dash salt and pepper, to taste</div><div class="separator" style="clear: both; text-align: left;">3 T balsamic vinegar</div><div class="separator" style="clear: both; text-align: left;">3 T olive oil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 375. Whisk together vinegar, salt and pepper and olive oil in a small bowl.</div><div class="separator" style="clear: both; text-align: left;">Place brussels sprouts in a single layer on a baking sheet. Drizzle the oil & vinegar mixture over the sprouts and toss gently to coat.</div><div class="separator" style="clear: both; text-align: left;">Bake for 25 minutes, turning once. Sprouts are done when slightly browned.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy! </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>nursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.com0tag:blogger.com,1999:blog-6385871985434396244.post-25586407087087587202011-03-08T06:26:00.000-08:002011-03-08T06:26:15.379-08:00Crockpot Curry (*GF *Vegan)<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://lh5.googleusercontent.com/-4t24CrzApes/TXY56IJ26cI/AAAAAAAAABQ/GcXdIaie6XA/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh5.googleusercontent.com/-4t24CrzApes/TXY56IJ26cI/AAAAAAAAABQ/GcXdIaie6XA/s320/029.JPG" width="320" /></a> </div><br />
I love the crockpot. The idea of throwing some ingredients in a big pot in the morning only to come home hours later to smells of deliciousness in the kitchen with no preparation is just fabulous. Most crockpot recipes revolve around meat so I haven't used my trusty crock pot much recently. Until I came across this crockpot curry recipe! We tried it last night and it didn't disappoint. It was a little sweeter than I expected, but this will definitely be a "second-timer" :)<br />
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<div style="text-align: center;"><u>Crockpot Curry </u></div><div style="text-align: center;">*from Gluten free Goddess</div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;">2 T olive oil</div><div style="text-align: left;">5-6 cloves fresh garlic, minced</div><div style="text-align: left;">1 red onion, diced</div><div style="text-align: left;">2-3 tsp red curry powder (or to taste)</div><div style="text-align: left;">1 tsp cumin</div><div style="text-align: left;">1/2 tsp fennel seed </div><div style="text-align: left;">2 stalks celery, chopped</div><div style="text-align: left;">1/2 head cabbage, shredded (I used green b/c that's what I had but I think purple would add a nice color)</div><div style="text-align: left;">2 large carrots, peeled & sliced or chopped</div><div style="text-align: left;">1 large potato - gold or sweet, diced</div><div style="text-align: left;">2 apples - 1 tart, 1 sweet - cored, peeled and chopped</div><div style="text-align: left;">1/4 cup golden raisins</div><div style="text-align: left;">14 oz can chick peas, rinsed & drained</div><div style="text-align: left;">3 cups vegan broth</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">To add in later:</div><div style="text-align: left;">1 cup light coconut milk, more if needed</div><div style="text-align: left;">drizzle of agave, to taste </div><div style="text-align: left;">sea salt & black pepper to taste</div><div style="text-align: left;">squeeze of fresh lime or rice vinegar, to taste</div><div style="text-align: left;">chopped fresh cilantro, to taste</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Pour oil in bottom of crock pot. Add the garlic, onion & spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. cover and cook on low for 5-6 hours, or until veggies & potato are tender. </div><div style="text-align: left;">Before serving, add in the coconut milk, agave, salt & pepper, lime or vinegar and cilantro. Taste test and adjust as needed. If you need more liquid add more broth or coconut milk. Cover and heat through for 15 minutes more. Serve over rice.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Enjoy :)</div><div style="text-align: left;"><br />
</div>nursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.com0tag:blogger.com,1999:blog-6385871985434396244.post-68500217725365554092011-02-15T14:32:00.000-08:002011-02-15T14:32:29.218-08:00Hummus. It's what's for dinner. (*Raw, *Vegan, *GF)<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-okT7wHnHolE/TVr85r3K_fI/AAAAAAAAAAo/IDIX1-3Jn30/s1600/073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-okT7wHnHolE/TVr85r3K_fI/AAAAAAAAAAo/IDIX1-3Jn30/s320/073.JPG" width="320" /></a></div><div style="text-align: center;"><u>Hummus (Raw, Bean-free)</u></div><div style="text-align: center;">from Living & Raw Foods</div><div style="text-align: left;">This is one of my all time favorite recipes I have come across!!! I have always been a huge fan of hummus but when I discovered a recipe that was a <i>raw</i> hummus, I had to try it. Instead of chickpeas it uses raw zucchini! Crazy sounding, I know. But I promise I have served this to many people and no one has ever suspected the main ingredient of this dish. My children love this recipe as well and at least once a month we have "Hummus Night" where we will serve a big bowl of hummus and a bunch of veggies. I have not, however, told them they are eating raw zucchini. Some things are better left unsaid....</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i><u>Ingredients</u></i></div><div style="text-align: left;">2 medium zucchini</div><div style="text-align: left;">1/4 cup olive oil</div><div style="text-align: left;">4 cloves garlic</div><div style="text-align: left;">2 tsp sea salt </div><div style="text-align: left;">1/2 cup freshly squeezed lemon juice</div><div style="text-align: left;">3/4 cup sesame seeds</div><div style="text-align: left;">3/4 cup tahini</div><div style="text-align: left;">1/4 tsp cayenne</div><div style="text-align: left;">1 tsp paprika</div><div style="text-align: left;">1 tsp cumin</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Process zucchini, olive oil and garlic first in food processor. Add remaining ingredients and process until smooth.</div><div style="text-align: left;">Enjoy!</div><div style="text-align: center;"><br />
</div>nursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.com1tag:blogger.com,1999:blog-6385871985434396244.post-84394778295268282872011-02-15T14:22:00.000-08:002011-02-15T14:22:15.127-08:00Marinated Greens (*Raw *Vegan *GF)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OyaB8StllNc/TVr5_qJQPCI/AAAAAAAAAAk/4sDWPx04nLg/s1600/034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-OyaB8StllNc/TVr5_qJQPCI/AAAAAAAAAAk/4sDWPx04nLg/s320/034.JPG" width="320" /></a></div><div style="text-align: center;"><u>Marinated Greens</u></div><div style="text-align: center;">from Living and Raw Foods</div><div style="text-align: left;">I first tried this recipe when I was trying to do mostly raw foods. It was an instant hit with my husband and I (the kids like it<i> </i>alright but it would never be requested for their birthday dinners, I assure you). It is still one of Ken's favorites , is a nice alternative to a traditional "salad" and loaded with the "healthies" :)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><u>Ingredients</u></div><div style="text-align: left;">one bunch kale</div><div style="text-align: left;">one bunch spinach</div><div style="text-align: left;">one red pepper</div><div style="text-align: left;">one yellow pepper</div><div style="text-align: left;">olive oil (approx 3/4 c)</div><div style="text-align: left;">sea salt</div><div style="text-align: left;">cayenne pepper</div><div style="text-align: left;">one lemon</div><div style="text-align: left;">1" piece ginger (personally I have omitted this on several occasions & it's still been great)</div><div style="text-align: left;">1/4-1/2 red onion (depending on how much you love onion!)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Wash the kale and strip the leaves from the stems. Chop (or tear) into bite size pieces. Wash and tear spinach as well. Throw greens into a large bowl and pour approx 1/2 c (or more if you like) olive oil and the juice from the lemon on the greens. Mix well.</div><div style="text-align: left;">In a food processor or blender combine peppers, red onion, ginger and 1/4 c olive oil, sea salt and cayenne pepper to taste. Process until it's a liquid. </div><div style="text-align: left;">Pour marinade over greens and mix well. </div><div style="text-align: left;">It's enjoyed both right away or after sitting for a few hours!</div><div style="text-align: left;">Enjoy!</div>nursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.com1tag:blogger.com,1999:blog-6385871985434396244.post-7014133195306557372011-02-04T10:49:00.000-08:002011-02-04T10:49:31.000-08:00Green is Good (Cheech's Original Powerhouse Smoothie) (*Raw *Vegan *GF)<div class="separator" style="clear: both; text-align: center;"><br />
<a href="http://1.bp.blogspot.com/_TmSaS3WK8ME/TUxFZXD7z6I/AAAAAAAAAAY/Jg8E3vrLvAE/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_TmSaS3WK8ME/TUxFZXD7z6I/AAAAAAAAAAY/Jg8E3vrLvAE/s200/002.JPG" width="200" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> </span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://1.bp.blogspot.com/_TmSaS3WK8ME/TUxFadDH9PI/AAAAAAAAAAc/PD7yP1Uy1Mg/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_TmSaS3WK8ME/TUxFadDH9PI/AAAAAAAAAAc/PD7yP1Uy1Mg/s200/004.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u>Cheech's Original Powerhouse Smoothie</u></div><div class="separator" style="clear: both; text-align: left;">After reading about 'superfoods' I decided to come up with a smoothie that incorporated some of the best. I drink this probably at least 5/7 mornings for breakfast. It's loaded with protein, fiber, omegas, lignans and energy-giving ingredients! </div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">1 cup non-dairy milk ( I use unsweetened hemp milk)</div><div class="separator" style="clear: both; text-align: left;">2 T. Hemp protein powder</div><div class="separator" style="clear: both; text-align: left;">1 T. ground flax seed</div><div class="separator" style="clear: both; text-align: left;">1 tsp spirulina </div><div class="separator" style="clear: both; text-align: left;">handful of greens (I usually use spinach or kale)</div><div class="separator" style="clear: both; text-align: left;">3/4 banana</div><div class="separator" style="clear: both; text-align: left;">handful of berries (you can use fresh or frozen)</div><div class="separator" style="clear: both; text-align: left;">approx 3 T goji berries</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Blend all ingredients.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">*The spirulina does have somewhat of a strong flavor but you can extra sweetener to this by using a vanilla flavored "milk" or by adding dates, agave nectar or honey*</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I've attached a link on the benefits of spirulina:</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.antioxidants-for-health-and-longevity.com/benefits-of-spirulina.html">http://www.antioxidants-for-health-and-longevity.com/benefits-of-spirulina.html</a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</u></div>nursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.com1tag:blogger.com,1999:blog-6385871985434396244.post-59045147037703062682011-02-04T10:04:00.000-08:002011-02-04T10:04:23.208-08:00Butternut Squash & Kale (* Vegan *Gluten Free)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TmSaS3WK8ME/TUw9BjcvQII/AAAAAAAAAAU/M2EQhMGUnB0/s1600/022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_TmSaS3WK8ME/TUw9BjcvQII/AAAAAAAAAAU/M2EQhMGUnB0/s320/022.JPG" width="320" /></a></div><i>Butternut Squash & Kale Salad</i><br />
<i>* original recipe from Whole Foods - adjusted to fit ingredients I had on hand*</i><br />
Last night we had Butternut & Squash Kale Salad. It was liked by all 4 in the family (Gage didn't "prefer" the squash - it's a texture thing)! It was pretty easy & quick also :)<br />
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Ingredients:<br />
2 bunches kale (stems and ribs stripped and leaves torn or sliced)<br />
1 cup low sodium vegetable broth<br />
1 butternut squash (approx 2 pounds) peeled, seeded and cut into 1/2" cubes (I cheated and used Trader Joe's precut squash!)<br />
1/2 red onion diced<br />
1/3 cup raisins<br />
2 T balsamic vinegar<br />
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Put kale and 1/2 cup vegetable broth into a large pot (very large - it will be a ton of kale to start with) and place over medium heat. Cook, covered, stirring frequently, until kale is wilted - about 3 min. Add squash and continue cooking approx 12 min. Cool to room temperature.<br />
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Meanwhile combine the remaining 1/2 cup vegetable broth, onion, raisins & vinegar in a small saucepan. Bring to boil, lower heat and simmer, uncovered, until onion is very tender and liquid is reduced by about half (about 6 min). Cool, toss with kale and squash. Serve room temperature or slightly warm.<br />
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Enjoy!nursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.com0tag:blogger.com,1999:blog-6385871985434396244.post-64443294842833683442011-02-03T11:19:00.000-08:002011-02-03T11:19:16.085-08:00And so it began....So here it is. My first blog. Let me start by saying I'm a novice. A newbie. Completely clueless to all things technological and computer-related.<br />
So....why am I blogging? After multiple requests for various recipes and healthy eating ideas I thought instead of writing/emailing them to individuals I could just post/blog them and have them available for everyone at once.<br />
How did this all start? About 2 years ago I did my first body cleanse/detox. At that time I experienced such significant changes that I began researching food and healthier ways of eating. I am by <u style="font-style: italic;">no</u> means a professional on food or nutrition. I have just discovered what type of food/eating has made a difference for me.<br />
I currently am eating primarily vegan, gluten free with a lot of raw foods (I have tried to go all raw but with a nut allergy, 2 small children and a carnivore-loving husband have found it to be limiting, difficult and expensive). Vegan and gluten free do have their challenges but are more doable with a family, allergies and "real life". In addition, I try to eliminate all processed sugars (& use only natural sweeteners such as agave, honey & dates), trans fats and partially hydrogenated oils.<br />
Do I eat this way 100% of the time? No. I definitely "cheat" but I just try to keep it to a minimum.<br />
Do I consider this a diet? Heck no! Just the word makes me cringe. I have told my husband I consider the way I eat not a diet but a "do-it". It's more about choosing good things for me than about all the things I <i>can't</i> have. (Cheesy & nerdy, I know).<br />
Do my kids eat this way too? Yes and no. A lot of nights they have to eat what mommy makes. But hey - part of the fun of being a kid is eating pizza at Chuck E Cheese and ice cream with Nanee! :)<br />
Has this really made a difference? Absolutely!<br />
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So there it is in a nutshell (or in my case, a hemp seed shell)! <br />
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Hopefully the wonderful world of technology and I can co-exist in my attempts to maintain this blog!<br />
Enjoy!<br />
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Cherithnursecheechhttp://www.blogger.com/profile/08083834114368790726noreply@blogger.com2