Black Bean Salad (*GF *Vegan)

The only introduction this needs is:  Yum!  Everyone liked this recipe!

Black Bean Salad

*from Whole Foods

Ingredients:

1 ripe avocado, mashed

1/4 cup chopped cilantro

2 T fresh lime juice

2 (15 oz) cans black beans, rinsed & drained

4 cups greens (I used spinach and shredded cabbage and loved the mixture but use what you prefer or have on hand)

1 cup grape tomatoes, halved

1 cup corn kernels, fresh or thawed if frozen (I didn't add corn to mine and didn't miss it)

1 small red bell pepper, seeded & chopped

1/2 cup pumpkin seeds, toasted or raw depending on your preference

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.

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 :)

Enjoy!

Easy Balsamic Roasted Brussels Sprouts (*GF *Vegan)

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!

Balsamic Roasted Brussels Sprouts

Ingredients:

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!)

dash salt and pepper, to taste

3 T balsamic vinegar

3 T olive oil

Preheat oven to 375.  Whisk together vinegar, salt and pepper and olive oil in a small bowl.

Place brussels sprouts in a single layer on a baking sheet.  Drizzle the oil & vinegar mixture over the sprouts and toss gently to coat.

Bake for 25 minutes, turning once.  Sprouts are done when slightly browned.

Enjoy!  

Crockpot Curry (*GF *Vegan)

 

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"  :)

Crockpot Curry 

*from Gluten free Goddess

Ingredients:

2 T olive oil

5-6 cloves fresh garlic,  minced

1 red onion, diced

2-3 tsp red curry powder (or to taste)

1 tsp cumin

1/2 tsp fennel seed 

2 stalks celery, chopped

1/2 head cabbage, shredded (I used green b/c that's what I had but I think purple would add a nice color)

2 large carrots, peeled & sliced or chopped

1 large potato - gold or sweet, diced

2 apples - 1 tart, 1 sweet - cored, peeled and chopped

1/4 cup golden raisins

14 oz can chick peas, rinsed & drained

3 cups vegan broth

To add in later:

1 cup light coconut milk, more if needed

drizzle of agave, to taste 

sea salt & black pepper to taste

squeeze of fresh lime or rice vinegar, to taste

chopped fresh cilantro, to taste

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.  

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.

Enjoy :)

Hummus. It's what's for dinner. (*Raw, *Vegan, *GF)

Hummus (Raw, Bean-free)

from Living & Raw Foods

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 raw 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....

Ingredients

2 medium zucchini

1/4 cup olive oil

4 cloves garlic

2 tsp sea salt 

1/2 cup freshly squeezed lemon juice

3/4 cup sesame seeds

3/4 cup tahini

1/4 tsp cayenne

1 tsp paprika

1 tsp cumin

Process zucchini, olive oil and garlic first in food processor.  Add remaining ingredients and process until smooth.

Enjoy!

Marinated Greens (*Raw *Vegan *GF)

Marinated Greens

from Living and Raw Foods

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 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"  :)

Ingredients

one bunch kale

one bunch spinach

one red pepper

one yellow pepper

olive oil (approx 3/4 c)

sea salt

cayenne pepper

one lemon

1" piece ginger (personally I have omitted this on several occasions & it's still been great)

1/4-1/2 red onion (depending on how much you love onion!)

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.

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.  

Pour marinade over greens and mix well.  

It's enjoyed both right away or after sitting for a few hours!

Enjoy!

Green is Good (Cheech's Original Powerhouse Smoothie) (*Raw *Vegan *GF)

 

Cheech's Original Powerhouse Smoothie

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! 

Ingredients:

1 cup non-dairy milk ( I use unsweetened hemp milk)

2 T. Hemp protein powder

1 T. ground flax seed

1 tsp spirulina 

handful of greens (I usually use spinach or kale)

3/4 banana

handful of berries (you can use fresh or frozen)

approx 3 T goji berries

Blend all ingredients.

*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*

I've attached a link on the benefits of spirulina:

http://www.antioxidants-for-health-and-longevity.com/benefits-of-spirulina.html

Butternut Squash & Kale (* Vegan *Gluten Free)

Butternut Squash & Kale Salad
* original recipe from Whole Foods - adjusted to fit ingredients I had on hand*
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 :)






Ingredients:
2 bunches kale (stems and ribs stripped and leaves torn or sliced)
1 cup low sodium vegetable broth
1 butternut squash (approx 2 pounds) peeled, seeded and cut into 1/2" cubes (I cheated and used Trader Joe's precut squash!)
1/2 red onion diced
1/3 cup raisins
2 T balsamic vinegar

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.

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.

Enjoy!