1 tsp coriander seeds
1/2 tsp black or yellow mustard seeds
3 tbsp vegetable oil
1 tsp curry powder
1 1/2 tbsp minced fresh ginger
1 large leek or 2 medium leeks, white parts chopped
1 1/2 pounds carrots, peeled and thinly sliced
grated lime peel from one lime
5 cups vegetable stock
juice from 1 lime
plain yogurt (garnish) Read the rest of this entry »
My youngest, Gaelen, used to be a really picky eater especially when it came to anything green and healthy, but Grandma made this soup for us and he gobbled it down. Go Grandma!!! This is especially delicious in the summer when zucchini and fresh herbs grow prolifically, but these days you can get zucchini all year long. So when you are sick of the long winter and are dreaming of the lazy days of summer, try this soup.
1 tbsp. unsalted butter
1 tbsp. safflower oil
3 onions, chopped
1 ½ lbs. Zucchini, trimmed and cut into 1 inch pieces
2 carrots, thinly sliced
6 cups vegetable stock
1 ½ tbsp. finely chopped fresh tarragon, plus several stems tied in a bundle
1 cup milk
½ tsp. Sea salt
freshly ground black pepper
pinch of cayenne pepper Read the rest of this entry »
My son, Tristan, discovered that if you toast a really wholesome sprouted bread, like Ezekiel, or a wholegrain bread and spread a little butter and then smash fresh raspberries on it, it is as good as spreading sugary jam on top. Who needs the added sugar? Kids are so creative and smart too.
½ cup Brown’s Red Mill Creamy Rice Hot Cereal
½ cup Brown’s Red Mill Creamy Wheat Hot Cereal
2 cups water
1 cup apple juice
Cinnamon and nutmeg to season
Chopped fresh fruit or frozen berries
Follow the directions for cooking the cereal as per the package but use some of the apple juice to help sweeten it slightly. Then instead of using sugar, honey or syrup, just add chopped fruit when serving. I like to add cinnamon and nutmeg for flavor. My kids particularly like frozen berries because it turns the porridge fun colors and tastes great.
4 tbsp olive oil
2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4 inch cubes
1 lb of mixed mushrooms, cut into 1/2 inch pieces (I used baby bella, shiitake, and another mixed wild mushroom blend.)
3 large garlic cloves, chopped
1 tsp fresh rosemary, chopped
1/3 cup dry white wine or sake
1/3 cup whipping cream
1/4 tsp mace or nutmeg
1 lb farfalle pasta or any other short pasta shape like penne
1 head kale or spinach, washed and chopped
1 cup grated Parmesan cheese Read the rest of this entry »
1 cup vanilla super sun smoothie mix (see post and link to Simplexity Health)
1 cup nut butter (we use a combo of peanut and almond butter)
1 1/2 cups plain granola (either homemade or store bought)
3/4 – 1 cup maple syrup (grade B), enough to get the balls to stick together
1 cup unsweetened coconut
1/2 cup chocolate chips
1/2 cup chopped nuts (optional)
1/4 cup currants (optional)
1 tsp vanilla
Mix all ingredients together in a bowl. Roll into small balls and refrigerate. Will last for up to a month in the refrigerator.
I have been buying Simplexity products for about 10 years. This company used to be called Cell Tech. It is best known for its super blue green algae products. This super blue green algae is harvested from the crystal clear waters of Klamath Falls Lake in Oregon. The water there is rich in minerals due to its volcanic base. I really love their Alpha Sun and Omega Sun capsules. This algae is still a whole food product, completely organic and vegetarian. Please check out their website for more information on their products.
Algae is the basis of the entire food chain—the foundational nutrient source for creating and renewing all life on earth. Aphanizomenon flos-aquae is the crème de la crème of all algae, one of the planet’s most powerful foods. Tucked away in the Cascade Mountains of Southern Oregon, fed by a network of mountain streams and springs, anchored in deep volcanic soil and 35 feet of mineral-rich sediment, Upper Klamath Lake is one of nature’s most miraculous nutrition resources of Aphanizomenon flos-aquae. This single- celled organism is richly endowedwith a vast array of easily assimilated nutrients including: essential fatty acids, active enzymes, vitamins, amino acids, minerals, proteins, complex sugars, and phytonutrients.
I use their Super Sun Smoothie mix in both my Green Ball recipe and my Chunky Monkey Smoothie.
If you want to sign up and order, it does not cost anything to be a retail customer. Simply use my sponsor number 1041464. Go to their website
2 bananas, frozen
1/4 cup raw cacao powder
2 tbsp peanut butter
1/4 cup Super Sun Smoothie (see post on Simplexity Health products)
1 – 2 cups almond milk
Place all the ingredients in a blender and blend until smooth. Adjust the amount of almond milk to make desired consistency.
Tristan and I had a blast making these because if you have ever worked with soaked flax before, you know it gets a gelatinous consistency. Then if you process it in a food processor, that gelatinous substance becomes quite gooey. You can imagine what a 14 year old boy would have to say about that. We decided that the gelatin substance would make a great Halloween prank.
1 1/2 cups almonds, soaked 12 to 48 hrs.
2 cups carrot pulp (pulp is what comes out of the juicer separated from the juice)
3 cups flax seeds, soaked 4 to 6 hrs
1 cup fresh parsley, finely chopped
4 stalks celery, finely chopped
1 red bell pepper, finely chopped
1 red onion, finely chopped
2 tbsp. Celtic Sea salt
½ to 1 tsp. Cayenne pepper
Process the almonds through a juicer using the blank plate or a food processor. Mix with the carrot pulp in a bowl. Process half the flax seeds in the food processor to chop up for easier digestion. Add the parsley, celery, pepper, and onion and pulse to combine. Combine with the rest of the ingredients in the mixing bowl. Spread the dough out about ¼ inch thick onto trays covered with a Teflex sheet. Dehydrate at 105F for 8 hours. Turn over the crackers, remove the Teflex, and continue to dehydrate until crunchy (another 6 hours at least.) Then break them up into the size crackers you desire.
This recipe makes a great no grain granola that is nice on its own but is even better sprinkled on other cereals or on the hot porridge for a little flavor and crunch. You will need a dehydrator to make this. See my post on raw food essentials.
2 cups raw organic almonds, soaked 12 to 48 hours
1 cup raw pumpkin seeds, soaked 8 hrs.
1 cup sunflower seeds, soaked 4 to 6 hrs.
2 apples, chopped
1 tbsp. cinnamon
1 tsp. Celtic sea salt
½ cup raisins
Process the almonds in a food processor into small chunks and transfer to a bowl. Process the pumpkin seeds and sunflower seeds until roughly ground and add to the almonds. Process the apples and add them to the nuts and seeds. Add the cinnamon and sea salt and mix well.
Spread mixture onto dehydrator trays lined with a Teflex sheet and dehydrate for 20 to 24 hours at 105F. Dehydrate until crunchy.
Best served with fresh almond, sesame, or cashew milk. (See list of recipes)
Katherine
vegoutgourmet.com 