Quinoa Pear Spinach Salad

salad ingredients:

• 1/2 cup dry quinoa
• 1 cup water
• 2 cups washed baby spinach leaves
• 1/2 cup pomegranate seeds
• 1/2 ripened avocado
• 1/2 pear

mustard vinaigrette dressing:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons aged balsamic vinegar
• 2 tablespoons gluten free stone ground mustard (http://organicvillefoods.com/products/condiments/stone-ground-organic-mustard/)
• juice of 1/2 lemon
• sea salt and fresh ground pepper to taste

Serves 2.

instructions:

1. Place quinoa and water in a saucepan over the stove. Bring to a boil, then reduce heat, cover pan, and let simmer for 10-15 minutes until water is absorbed. (You can also cook the quinoa in a rice cooker.)
2. Slice pear and avocado into long thin pieces
3. In a large bowl toss warm quinoa and remaining salad ingredients in a large bowl.
4. Combine dressing ingredients into a tall cup, and stir rapidly with a fork until even consistency.
5. Sprinkle mustard vinaigrette onto salad ingredients, and serve.

This fall themed salad is great with a side of warm butternut squash soup. I'm interested to know if you try it. Happy cooking!

Chocolate & Coconut Covered Strawberries

Because sometimes, it's the simple things...

ingredients:

• 2 dozen washed strawberries
• 4 cups vegan chocolate chips. (These ones are made in a dedicated gluten free facility http://www.enjoylifefoods.com/chocolate-for-baking/mini-chips/)
• optional: 1 tablespoon shredded coconut (http://edwardandsons.com/ldo_shop_coconut.itml)

instructions:

1. In a small pan, heat chocolate chips over the stove on low heat stirring occasionally until melted throughout
2. Pour melted chocolate into a shallow bowl, and dip the strawberries' tips to desired amount. Place the chocolate covered strawberries onto a tray or large plate
3. optional: sprinkle coconut shreds on the chocolate covered strawberries while the chocolate is still warm
4. Place the coconut and chocolate covered strawberries in the refrigerator, and let chocolate harden for 3 hours before serving.

These make a beautiful dessert, the perfect treat to satisfy your chocolate craving AND your antioxidant craving that I know you all have. Agreed?

Cauliflower Crust Pizza

A low carb, low calorie, low sodium, healthy and yummy, gluten free vegan pizza? Why yes, I like that, I like that a lot. This my dear friends is what I like to refer to as a little slice of heaven here on earth.

ingredients:

• 2 cups cooked, riced cauliflower
• 4 cups Daiya mozzarella cheeze http://www.daiyafoods.com/products/mozza.asp
• 2 tablespoons fresh oregano
• 1/2 teaspoon fresh crushed garlic
• 6 whole tomatoes + your choice of toppings

Serves 4. 

execution:

• wash and chop the cauliflower into small pieces
• boil in water for 4 minutes until softened
• place in a food processor until it looks like pieces of rice
• preheat the oven to 450 degrees
• in a bowl, combine riced cauliflower, 2 cups of Daiya cheeze, oregano, and garlic
• on a non-stick oiled cookie sheet, use your hands to form and pat the cauliflower mix into a 12" round pizza "crust" that will look like this:

• Bake at 450 degrees for 20 minutes
• While crust is browning, boil the tomatoes in hot water until mushy. Drain water, and chop tomatoes as they become a sauce like texture.  
• Remove crust from oven, and add remaining Daiya cheeze, tomatoes, and your personal toppings.
• Place under broiler for 4 minutes. Let sit for 10 minutes, and then enjoy!

We ate this up quicker than you can say "low carb, low calorie, gluten free vegan pizza." Seriously though! Delicious, light, fun, and different, it's a guaranteed hit. Serve with a side of kale for a heart-healthy meal.

If you personalize your cauliflower crust pizza with some awesome veggie toppings, please do share.

Fresh Pressed Raw Organic Green Juice

Refreshing, smooth, vibrant: the way nature intended. Incorporate this fresh pressed green juice into your day and experience revitalized energy, mental clarity, and skin that glows.

ingredients:

• 1 bushel kale*
• 1 cup spinach*
• 1/2 cup parsley*
• 1 whole cucumber*
• 2 celery sticks*
• 1 apple*
• *all organic, washed, raw

Serves 1.

execution:

1. put vegetables through a juice extractor, like the one found here: http://www.brevilleusa.com/beverages/juicers/ikon-multi-speed-juice-fountain.html
2. drink immediately

I drink this instead of coffee in the morning, and I’m alert ALL DAY. Green Juice is also a great afternoon pick-me-up. My family, co-workers, and friends are now all juicing because they see how great it makes me feel & look. I think it’s fair to say I’m hooked =)

If you don’t have a juicer at home, no problem! Please reach out, and I’ll let you know where you can find locally.


Then there is always my personal favorite that delivers to my door in the mornings, and can deliver to yours too: http://www.pressedjuicery.com/

Mashed Potatoes

If you know me, you know that potatoes are one of my favorite foods, so Thanksgiving is the perfect excuse to make healthy gluten free vegan mashed potatoes that my whole family can enjoy!

ingredients:

• 5 large organic russet potatoes
• 4 cups organic almond milk
• 1 cup melted soy free vegan butter option
• sea salt and fresh ground pepper to taste

Serves 6.

execution:

1. peel skin off potatoes
2. boil them in water for 30 minutes until softened
3. drain and mash with masher
4. blend in almond milk and vegan butter 
5. sprinkle salt and pepper to taste

SO GOOD and fluffy. And doesn’t look or taste any different than a NON gluten free vegan version. WIN!! Let me know how your healthy mashed potatoes come out !

links to products I use:

http://www.pacificfoods.com/our-foods/nut-grain-beverages/organic-unsweetened-almond-original-non-dairy-beverage

http://www.earthbalancenatural.com/#/products/soy-free/

Orange Angel Muffin Cake

Do you have 25 minutes? If so, try this recipe.

ingredients:

• 1 cup yellow corn meal flour
• 1 cup gluten free buckwheat flour
• 1/4 cup organic honey (I'm vegan, but I DO eat honey. Guess you can call that a BEEgan.)
• 1 1/2 cup fresh squeezed orange juice
• 1 cup organic apple juice
• 2 cups melted Earth Balance soy free natural vegan buttery spread

execution:

1. preheat oven to 350 degrees
2. mix flours thoroughly with the honey, juices, and vegan butter
3. pour batter into greased nonstick angel food pan
4. bake in oven for 25 minutes
5. remove and let sit and cool for 10 minutes
6. slice and serve warm with a chilled glass of almond milk

A subtle not-too-sweet dessert that has a great texture and mild flavor. I was inspired by Grandma who loves the taste of foods like this. And to put it bluntly, if Grandma likes it, YOU will like it, too!

helpful links to products I use:

http://www.arrowheadmills.com/product/yellow-corn-meal
http://www.arrowheadmills.com/product/buckwheat-flour
http://store.calphalon.com/calphalon-classic-nonstick-bakeware-10-in-angel-food-cake-pan/312689
http://www.earthbalancenatural.com/#/products/soy-free/

Ratatouille

A healthy warm stew like vegetable dish for a chilly fall night. Continue reading if you are intrigued…

ingredients:

• 10 organic washed tomatoes
• 1/4 cup chopped onions
• 2 chopped garlic cloves
• 1 cup fresh washed basil
• 1 cup organic washed broccoli
• 1 cup organic washed chopped eggplant
• 1 cup organic washed chopped green zucchini 
• 1/2 cup organic diced mushrooms (any variety)
• 1/2 cup organic diced celery
• sea salt and fresh ground pepper to taste

Serves 5.

execution:

1. in a large pot atop the stove, simmer tomatoes, onions, garlic, basil, and celery until tomatoes become a broth like texture (12-15 minutes on low heat)
2. add in the slower cooking vegetables (broccoli, eggplant, zucchini, mushrooms)
3. stew on low heat in covered pot for 20 minutes
4. turn off stove, add sea salt and pepper to taste, and let sit covered for an additional 10 minutes
5. serve hot or cold, with quinoa, as pasta sauce, or however your little heart desires! You can be creative about what you put in; cater to your food preferences and add whatever vegetables you want. 

Not only is this a staple in our household, but it will be served as a vegan option at Thanksgiving dinner tonight. Yummmmmmmy. If you make a really cool vegetable combo, let me know I’d love to hear!

Banana Nut Bread

Are your health buds salivating yet? Mine are while I write this post and savor my last bite of my fresh baked banana nut bread.

ingredients:

• 2 cups gluten free all purpose flour
• 1/2 cup organic buckwheat flour
• 1/2 cup organic gluten free quick cooking oats
• 1 cup GF dairy free soy free butter (Dear “Soy Balance” — I don’t know what vegan baking would ever be without you.)
• 2 ripe bananas 
• 1 tablespoon maple syrup
• 1 cup organic raw almonds (Trader Joe’s = your go to nut destination)
• 1 cup organic raw walnuts
• 2 1/2 cups almond milk 
• 1 vanilla bean
• 2-3 dashes of cinnamon spice

execution:

1. preheat oven to 350 degrees
2. in a large bowl, mix the flours and oats, along with cinnamon
3. in a blender, mix almonds, walnuts, butter, almond milk, and vanilla bean just until blended, and stopping before it becomes a smoothie texture.
4. add in the bananas and syrup for a few seconds so the bananas are chunky and mushed
5. mix the dry and wet ingredients thoroughly 
6. pour batter evenly into two 9x5 inch greased loaf pans
7. Bake for 70 minutes, let cool for 10 minutes, then enjoy. TIP: store any leftovers in tight aluminum foil to keep in the moisture. The refrigerator will extend shelf life.

Want some more? Yes, please!!!

helpful links / the products I use:

http://www.kingarthurflour.com/shop/items/gluten-free-multi-purpose-flour

http://www.arrowheadmills.com/product/buckwheat-flour

http://www.bobsredmill.com/product.php?productid=1013&cat=12&page=1

http://www.pacificfoods.com/our-foods/nut-grain-beverages/organic-unsweetened-almond-original-non-dairy-beverage

http://www.earthbalancenatural.com/#/products/soy-free/

Raw Kale Salad

So my blog is called “Kale With Love.” It’s about time I share some kale with you! We will start off basic, but oh so delicious with a raw kale salad used as a hearty lunch, or good-for-for-your-heart dinner side dish.

ingredients:

• 4 cups raw organic cut and washed kale (any variety. Curly pictured.)
• 1/2 organic avocado
• 1 cup steamed organic broccoli
• 4 chopped organic tomatoes
• 2 tablespoons EVOO
• 2 tablespoons aged balsamic vinegar of modena
• 3 squirts sweet Dijon mustard

Serves 4.

execution:

1. chop all vegetable ingredients in a bowl
2. add in the olive oil, balsamic, and mustard 
3. mix together with hands or tongs
4. ta da. that’s it.

You will feel very satisfied and healthy after this kale salad. Your skin will glow. Your energy will soar. Right?!?! Kale made with LOVE ; )

Pasta w/ Tomato-Pesto Sauce

ingredients:

• 2 cups gluten free spiral pasta. I usually go for the Trader Joe’s version made with brown rice flour.
• 1 cup washed cut organic broccoli florets
• 1 cup washed cut organic cauliflower florets
• dairy free pesto sauce:
• 3 cups washed fresh organic basil
• 3 whole washed organic Roma tomatoes
• 2/3 cup organic extra virgin olive oil (EVOO). TIP ALERT: EVOO from Greece and Spain have the most fabulous yet subtly delicious flavors. I prefer and highly recommend EVOO from either origin.
• 1 cup organic pine nuts
• 5 cloves organic garlic
• 3/4 teaspoon sea salt

serves 4.

execution:

1. bring pot of water to a boil over the stove
2. pour in pasta, broccoli, and cauliflower, and turn heat down to a simmer for 6-7 minutes stirring occasionally until cooked and heated throughout. TIP ALERT: if you are familiar with GF pasta, you are aware it can easily be overcooked. 
3. in a blender or food processor, combine pesto sauce ingredients
4. pour the cooked pasta in a colander and drain accordingly.
5. in a large bowl, combine pasta/broccoli/cauliflower with the pesto sauce and sift until evenly distributed.
6. serve immediately.
7. add vegan Daiya cheeze upon request.

Having friends over and want them to eat gluten free vegan? Cooking for the kids? This is a tasty and quick bite that everyone will love. I dare you to serve it to your guests without letting them in on the fact that it’s gluten free. Once they wipe their plates clean, tell them and relish in your success! Turning the world on to our GF lifestyle, one meal at a time…

Bon Appétit!

Veggiedilla

quick, easy, and slightly addicting. read this gluten free vegan recipe with caution.

ingredients:

• 1 Food For Life brown rice tortilla, (can be found at Whole Foods, or Trader Joe’s carries their own brand version) 
• 5-6 small cut washed organic broccoli florets
• 1 frozen gluten free Amy’s Bistro Veggie Burger
• 1 small handful vegan Daiya mozzarella cheeze 

execution:

1. turn panini maker on to high heat. Note: if you don’t have a panini maker, this can be executed stove-top on a pan.
2. Sprinkle half of the cheeze onto 1/2 of the tortilla area. Lay the veggie burger and broccoli flat atop that cheeze. Sprinkle the remaining Daiya and fold tortilla over.
3. Place in panini maker. Let sit for 7-8 minutes.
4. Remove, cut in half, and serve immediately.
5. for additional yum, add a few slices of avocado on the side

You can always use corn tortillas instead of the brown rice ones. This meal is good when you’re craving comfort type, but still keeps you feeling light afterwards. Do you agree??

stuff I used:

http://www.foodforlife.com/product-catalog/gluten-free-wheat-free-breads/gluten-free/whole-grain-brown-rice-tortillas

http://www.amys.com/products/product-detail/veggie-burgers/000281

http://www.daiyafoods.com/products/mozza.asp

Irish Oatmeal w/ Nuts & Berries

Sometimes breakfast really can be the most important meal of the day, to start yourself on track. My (very early) morning starts with a serving of Irish oatmeal and fresh berries.  

what you need:

1/2 cup dry McCann’s Quick Cooking Irish Oatmeal* (http://www.mccanns.ie/p_QuickCook.html)

1.5 - 2 cups filtered water

1 small handful fresh washed organic blueberries and/or strawberries cut into quarters**

*oats grown in Ireland are not contaminated by gluten

**if you prefer frozen berries, Trader Joe’s has a fabulous selection 

(http://www.traderjoes.com/lists/vegan.asp#2)

preparation&tips:

1/2 cup of Irish oatmeal only calls for 1 cup of water. I like to double the water amount to 2 cups because the oats soak up the H2O, expand, and get fluffier! Mmm. More bang for your buck, and calorie ; )

Even though the oats can be cooked in the microwave, they taste more authentic and feel cozy when prepped stovetop. I savor every minute I have in the morning before my real day starts. SO, the night before, pour your oatmeal and filtered water into a pot. Cover it, and go to bed. When you wake in the AM, all you need to do is turn the stove on medium and stir occasionally. 2-3 minutes if you use less water; 4-5 minutes if you double the water quantity like I do.

As the oats are cooking over low-medium heat, put the washed berries in your bowl. When the oatmeal is cooked and hot, pour it right on top of those berries. The heat accentuates the natural sweetness of the fruit, and some of the juice seeps out adding tart-y flavor to every bite. *super*sweet!

If you need more sugar tasting elements, try sprinkling some ground cinnamon or even adding 5 slices of a banana or 2 cut up medjool dates. These options are sure to make your oatmeal richer/thicker.

Let me know if you like it! I can promise you will have a solid workout afterwards, and the energy will sustain you throughout your busy day.

If you want protein, you might add a small handful of raw almonds.

Click here for my interview with Ryan Seacrest! http://dl.dropbox.com/u/61212670/sashacall083012.mp3