Blueberry Tequila Sorbet

Here ye here ye is the perfectly refreshing cocktail to ring in the new year with antioxidants galore, and perhaps a dash of alcohol for those (adults) on the wild side!

Ingredients:

• 4 cups frozen blueberries
• 4 shots of Tequila. (I prefer Patron.)

Serves 4.

Directions:

1. Allow frozen blueberries to defrost for 5 minutes, and then place in blender. Blend until sorbet like texture, but stop before it looks like a smoothie/liquid.
2. Scoop blueberry sorbet into pretty cocktail glasses, and top with fresh berries for decor. 
3. Optional: Add a shot of tequila to each glass, and party it up. 

Can you believe it's almost 2012?! Let me know if you want to share your new years resolutions! One of mine is to take at least 1 Kundalini yoga class each week, while continuing to strengthen my power flow practice. Cheers, and happy new year everyone! 

Raw Apple Pie w/ Chia Seeds

High dietary fiber alert! High Omega-3 alert! Move over flax seeds, chia seeds are coming in!

Ingredients:

• 2 cups medjool dates, pitted
• 2 cups raw almonds
• 1 tablespoon coconut oil
• 7 washed apples, thinly sliced
• 1 lemon
• 1 teaspoon cinnamon
• 1 vanilla bean, seeds scooped out
• 3/4 cup chia seeds
• 1 cup hot water

Serves 10-12.

Directions:

• Soak chia seeds in hot water for 15 minutes.
• Process almonds in food processor until a course almond flour is apparent.
• Add dates and coconut oil, and process with almond flour until the mixture forms dough.
• Press dough into a pie pan like so:

• Stir vanilla bean and soaked chia seeds with juice of half the lemon. Spread this chia mix evenly atop your crust and refrigerate for at least 30 minutes.
• After refrigeration, toss sliced apples in a bowl with remaining lemon juice and cinnamon.
• Assemble flavored sliced apples as the final layer on your crust, and there you have it! You've made your own raw apple pie. You may find that serving this healthy dessert at your NYE party will be a gift for your comrades, and for you as well! Chia on my friends, chia on.

Kale Caesar Salad

This is too good. A classic Caesar salad with a kale twist that is sure to be a hit first course at your NYE gathering! (Or, if you're like me, just a yummy lunch for yourself this afternoon.)

Ingredients:
Dairy Free Caesar Dressing

• 1/3 cup sliced almonds
• 4 peeled garlic cloves, crushed
• 3/4 cup silken tofu (or hummus if that's more your thing)
• 1/4 cup extra virgin olive oil
• juice of 1 lemon
• 1-1/2 tablespoon capers
• 1/2 teaspoon mustard powder
• sea salt to taste

Homemade Gluten Free Croutons

• 2 pieces brown rice bread, cubed
• 1/4 cup olive oil
• 3 peeled garlic cloves

Salad

• 3 bushels of kale, washed and chopped
• fresh ground black pepper to taste

Serves 4-6.

Directions:

1. Pulse the almonds in a food processor until crumbly, then set aside.
2. Combine remaining dressing ingredients in food processor until smooth and creamy. Blend in with the crumbled almonds, and refrigerate dressing in a covered container for minimum 30 minutes.
3. Meanwhile, preheat oven to 350 degrees.
4. Finely dice the 3 garlic cloves, and sprinkle atop the bread cubes, along with olive oil, on an oven-proof baking sheet. Allow to bake for 15 minutes.
5. To prepare insalata gran finale, place kale in a large salad bowl along with the chilled dressing, (amount will vary depending upon your taste preferences.) Toss with tongs, and top with croutons and fresh ground pepper. Magnifico!

Chocolate Chip Coconut Cookies

Well now. Who can resist a chocolate chip cookie? Especially when you know the ingredients can be good for you! Oh boy.

Ingredients:

• 1 cup soy free Earth Balance buttery spread
• 1 tablespoon vanilla
• 2 cups gluten free multi-purpose flour
• 2 cups coconut shreds
• 1 cup vegan chocolate chips
• 1 cup plain apple sauce

Makes about 16 cookies.

Directions:

1. Preheat oven to 350 degrees.
2. Mix vanilla, apple sauce, and melted butter.
3. Add flour until well blended.
4. Stir in coconut and chocolate chips.
5. Press dough into roughly 2 inch wide cookies
6. Place about 2 inches apart on a greased baking sheet.
7. Bake for 30 minutes, until lightly browned.
8. Let cool 5 minutes before eating. Serve with a glass of cold almond milk.
9. Freeze leftovers for later.

Let me know whatcha think! Now if you'll excuse me, I'm kinda busy...

Mini Zucchini Pizzas

Mini Zucchini Pizzas: they are like bagel bites, but better!!! (And clearly healthier.)

Ingredients:

Makes about 20 mini zucchini pizzas

• 1 large washed italian zucchini squash, sliced into about 1/2 centimeter thick rounds
• 1/2 cup your favorite gluten free tomato sauce. I used this one.
• 1/4 cup mozzarella Daiya cheeze

Directions:

1. Preheat oven to 350 degrees, and distribute zucchini slices on a non-stick oven proof tray.
2. Add spoon-full of tomato sauce to each zucchini-round. Follow-up with a sprinkle or so of cheese.
3. Heat in oven for 10 minutes. Cook under broiler for additional 2 minutes until cheese JUST starts to brown.
4. Remove from oven, and serve. Are these fun or what?!

Quinoa Stuffed Peppers

I love vegan cooking because every dish is filled with the colors of the vegetable rainbow. I have fun with this over the holidays. That said, here is my recipe for green and red stuffed peppers, kale included!

Ingredients:

• 6 sweet bell peppers (red or green)
• 1-1/2 cups red quinoa
• 3 cups filtered water
• 4 cups washed and chopped kale
• 2 cups cooked black eyed peas
• 2 cups sliced mushrooms
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• juice of 1 lemon

Serves 6.

Directions:

1. Preheat oven to 400 degrees.
2. In a saucepan over the stove, bring water and quinoa to a boil. Reduce heat, and simmer for 12-15 minutes, stirring occasionally.
3. While the quinoa is cooking, slice the tops off the peppers, and remove all ribs and seeds. Tip: cut a very thin slice from the base to help the peppers stand up.
4. Mix in kale, black eyed peas, and olive oil to cooked quinoa.
5. Place the peppers in a baking dish, and spoon the quinoa mixture into the peppers. Cover with foil, and bake for 25 minutes.
6. Meanwhile, sauté the mushrooms and balsamic vinegar in the saucepan over high heat until the mushrooms soften and look caramelized. (5-6 minutes)
7. Remove stuffed peppers from oven, top with mushrooms and lemon juice, and serve. The vegans, vegetarians, and health conscious folks at your holiday dinner will be very grateful! 

Optional: Add a dollop of hummus to each plate for a tasty compliment.

X-mas Brussel Sprouts

I served these cranberry balsamic brussel sprouts as a side dish at our family holiday party last night. Uncle Gary said it right when he said: "This is the first time when I have ever gotten up for seconds of brussel sprouts!" (Thank you, Uncle Gary.)

Ingredients:

• 4 cups fresh brussel sprouts, washed
• 1/2 cup safflower oil
• 1/4 cup balsamic vinegar
• 2 cups whole cranberries, washed
• 1 cup raw pecans
• 1/2 cup orange juice
• 1/2 cup apple juice
• sea salt and fresh ground black pepper to taste

Serves 10.

Directions:

1. In a deep pot over the stove, cook cranberries, orange juice, and apple juice on high heat for 10 minutes, stirring occasionally.
2. Reduce heat to a simmer, add pecans, and continue cooking for an additional 15 minutes. Cover until ready to serve.
3. Add brussel sprouts, oil, and vinegar in a skillet over high heat for 5 minutes, stirring frequently. 
4. Reduce to medium heat, sprinkle with salt and pepper, cover with lid, and allow sprouts to soften for 15 minutes. Cover until ready to serve.
5. Combine sauce and sprouts in a shallow bowl/platter, then serve your guests the colors and spirit of this holiday season in the form of real food. Let me know what everyone thinks!

Good For Your Soul Soup

Start your holiday meal out on the right foot with this warm vegetable soup with homemade gluten free croutons.

Ingredients:

• 1 washed leek with roots discarded, cut width-wise into 1-inch long pieces
• 1 washed white onion, sliced
• 3 washed red potatoes
• 1 cup washed baby carrots
• 1 washed Italian squash, cut width-wise into 1-inch long pieces
• 4 cups vegetable broth. (I used this one.)
• 2 slices gluten free brown rice bread, diced. (You can try my go-to Food For Life loaf, sold at Whole Foods and Trader Joe's.)
• 1 teaspoon olive oil
• 1 tablespoon washed parsley, minced
• sea salt and fresh ground pepper to taste

Serves 6.

Directions:

1. In a large pot over the stove, combine broth and vegetable ingredients and cover.
2. Let liquid and vegetables cook on medium heat for 20 minutes.
3. While the soup is brewing, lightly pat the bread pieces with olive oil, and place on an oven tray under the broiler for 5-6 minutes to make your croutons.
4. Sprinkle croutons, parsley, sea salt, and fresh ground pepper on soup, and distribute to guests.  What are you planning to serve after the soup? Healthy, hearty, and happy holidays!

Latkes

Today is my 24th birthday! We were pre-celebrating with these gluten free vegan latkes / potato pancakes last night. The verdict is in: no words, read on.

Ingredients:

• 1-1/2 pounds yukon potatoes, peeled and grated
• 1 small white onion, peeled and grated
• 3 garlic cloves, peeled and minced
• 1 tablespoon fresh parsley, washed and minced
• 1/4 cup gluten free multi-purpose flour. (Here is the option I prefer.)
• 1/2 teaspoon aluminum free baking powder. (Try this one.)
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• canola oil for frying

Directions:

1. Grate potatoes into a colander that is placed over a large bowl.
2. Use your hands to drain out the excess liquid from the potatoes. Toss-out the liquid when done.
3. Transfer potatoes to large bowl, and mix in onion, garlic, parsley, gluten free flour, baking powder, sea salt, and black pepper.
4. Heat a thin layer of oil in a skillet over medium heat.
5. Take a handful of the potato mixture, flatten it, and gently place on hot oil. Flip to the other side after 3 minutes. Continue this process with remaining potato batter, adding more oil as deemed fit.
6. Remove the cooked latkes onto a paper towel and let sit for 2 minutes, and then allocate on a serving dish as you like, or like so.

You may find that they are rather tempting and divine with a scoop of applesauce ... mmm!! I LOVE THE HOLIDAYS (AND MY BIRTHDAY)! Don't you?? 

Twice Baked Sweet Potatoes

The holidays are here! This week I'll share my healthy festive recipes with you, and we can all celebrate in style... gluten free vegan style.

Ingredients:

• 3 sweet potatoes
• 1 head of broccoli, cut into florets and chopped
• 1/4 cup sliced raw almonds
• zest of 1 lemon
• 2 teaspoons olive oil
• sea salt and fresh ground pepper to taste

Serves 6.

Directions:

1. Preheat oven to 400 degrees.
2. Lightly coat sweet potatoes with 1 teaspoon olive oil, and cook in oven for 40 minutes.
3. Remove sweet potatoes from oven, and allow to cool for 10 minutes.
4. Cut each potato in half, and scoop out a small hole in the middle. Note: cut the edges off as well so the potatoes can stand up.
5. Toss broccoli with remaining olive oil, sliced almonds, and lemon zest.
6. Stuff each sweet potato cavity with the broccoli mixture, and bake in oven for additional 20 minutes.
7. Remove from oven, and sprinkle with sea salt and pepper.

You can serve this fun (and pretty to look at) vegetable finger food as an appetizer while your guests are arriving. My dog Toby stole one when I turned my back; he really liked it!! And then he took a nice nap.

Comment if you can relate...

Taquitos

Are you in the mood for superfood protein rolled into a brown rice tortilla and baked until crisp? I know I am! Please join me in preparing this Mexican dish - the gluten free vegan version, that is.

Ingredients:

• 6 brown rice tortillas at room temperature (Trader Joe's brand, or http://www.foodforlife.com/product-catalog/gluten-free-wheat-free-breads/gluten-free/whole-grain-brown-rice-tortillas) 
• 1 tablespoon extra virgin olive oil
• 1 cup water
• 1/4 cup no salt black beans
• 1/4 cup wild rice (dry)
• 1/4 cup quinoa (dry)
• 1/4 cup hemp seeds
• cayenne pepper (optional)

Directions:

1. Preheat oven to 400 degrees, and make sure tortillas are at room temperature.
2. Cook the rice and quinoa in 1 cup boiling water.
3. After the water is absorbed, turn stove off and add black beans and hemp seeds. Mix ingredients well.
4. Optional: if you want spicy, add a few dashes of cayenne pepper
5. Spread 1 spoonful of the filling over half of a tortilla. Roll tightly to form a taquito starting from the filled side of the tortilla. Place flap side down in a baking dish. Repeat with the remaining 5 tortillas.
6. Lightly sprinkle olive oil on the taquitos to promote browning.
7. Bake in oven for 12-15 minutes until desired crispiness. Crispiness. Even that word just makes me hungry!

Serve as a lovely appetizer at your house party to be dipped in guacamole, or as a main course with tomato salsa, avocado, lettuce, and even olives. Are you adding these items to your grocery list? I hope so:)

Kale and Cranberry Salad

Here is some kale love in the form of a sweet and savory green bowl of health to warm you up on the inside and out.

Ingredients:

• 2 bunches of washed kale, sliced and chopped
• 1/4 cup dried cranberries 
• 1/4 cup raw pine nuts
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• sea salt and fresh ground pepper to taste

Serves 6.

Directions:

1. Lightly steam the kale until the texture softens.
2. In a large bowl, mix the softened kale with remaining ingredients and toss.
3. That's all folks! It's ready to serve your taste-buds and organs. Fork in. Your heart thanks you.

Oatmeal Raisin Bites

Hello Healthy Holiday Finger Food, nice to meet you!

Ingredients:

• 2 cups gluten free old fashioned oats
• 1/2 cup raisins
• 3 cups almond milk or rice milk
• 1/4 cup maple syrup
• 1/4 cup coconut oil

Directions:

1. Bring milk alternative to a boil in a pot on the stove, and cook the oatmeal and raisins until it looks like breakfast oatmeal, (approx. 6-7 minutes)
2. Mix cooked oatmeal with remaining ingredients in a large bowl. 
3. Cover bowl with foil and place in the refrigerator for 24 hours over night. (The oatmeal will then become a moldable dough-like texture.)
4. The next day, preheat oven to 350 degrees.
5. Roll oatmeal "dough" into small balls, and place on a non-stick greased baking pan.
6. Bake for 15-20 minutes until outside is golden brown.
7. Let cool for 15 minutes on baking pan. When cool, place on a serving dish and relish in your tasty success. 

Note: these can be served as a healthy dessert, or for breakfast as a pastry-like bite... mmm mmm!

Baked Mac and Cheeze (w/ Cauliflower)

Knock knock. "Whose there?" Gluten free vegan comfort food!

Ingredients:

• 1 1/2 cups uncooked brown rice elbow pasta
• 4 cups water
• 1 cup washed cut cauliflower
• 3 tablespoons vegan butter
• 1 1/2 cups rice milk
• 1 cup shredded Daiya cheddar cheeze http://www.daiyafoods.com/products/cheddar.asp
• 1/2 cup shredded Daiya mozzarella style shreds http://www.daiyafoods.com/products/mozza.asp

Serves 6.

Directions:

1. Preheat oven to 400 degrees.
2. Boil elbow pasta and 1/2 cup cauliflower in water for 7-8 minutes until noodles are al dente. Drain in a colander.
3. While the noodles and cauliflower are in the colander, melt the cheezes and butter with rice milk in a pot on the stove over low heat, stirring frequently to prevent burning.
4. Mix the drained noodles and cauliflower with the cheeze combination and transfer to a greased baking dish. Sprinkle the remaining cauliflower on top.
5. Bake for 20 minutes or until heated through and topping is golden brown. Thumbs up?

Fresh Popsicles

Happiness is...

...making your own popsicles, and seeing a picture of Mikaila's beautiful smile! 

ingredients:

• Decide on your favorite fresh squeezed juices, pressed juices, and nut milks. Think grapefruit juice, pomegranate juice, dark chocolate almond milk (yes, they have that http://silkpurealmond.com/products/), etc. The ones I used are below.
• 1/2 cup fresh squeezed orange juice
• 1/2 cup pressed cucumber apple juice
• 1/2 cup vanilla coconut milk
• optional: 1 tablespoon vegan chocolate chips

These portions serve 3.

instructions:

1. Pour juice into 3 x 4- to 6- ounce paper cups. (I used coffee espresso shot cups.)
2. Optional: add vegan chocolate chips to the nut milk cup. 
3. Cover each cup with foil, place a small hole in the foil with a knife, and insert wooden sticks into each cup through the hole.
4. Freeze for roughly 4 hours, and remove from paper cups so they are picture perfect and ready for display.

A little sweet, a little treat. Healthy living, beautiful living. Namaste.

Grilled Veggie Kale Salad

As always, made with love ... ♥ The secret here is a good panini maker!

Ingredients:
Serves 4

• 3 cups washed and cut kale 
• 1 washed eggplant sliced and cut into fourths 
• 1 washed zucchini squash sliced and halved
• 1 ripe avocado sliced
• 10 washed cherry tomatoes, halved
• 1/4 cup fresh basil leaves
• 3 tablespoons Extra Virgin Olive Oil
• 1 tablespoon aged balsamic vinegar
• 1/2 lemon

Directions:

1. Turn the stove to low heat, and place kale, basil, and 2 tablespoons olive oil in a pan. Cover, and allow to sit for 8-10 minutes stirring occasionally.
2. Rub eggplant and zucchini with remaining olive oil, and grill in panini maker, or on an actual grill, for 5 minutes.
3. In a salad bowl, toss together the sauteed basil kale, grilled veggies, sliced avocado, tomatoes, balsamic, and garnish with lemon. 

Now this is kale dressed to impress if I ever saw! I recommend you try this. Please comment if you do!

Almond Butter and Blackberry Sandwich

I was asked for advice on an easy gluten free vegan brown bag lunch option to pack. This post is for you!

ingredients:

• 2 slices your favorite gluten free bread. (Millet bread is extraordinary http://www.foodforlife.com/product-catalog/gluten-free-wheat-free-breads/gluten-free/wheat-free-and-gluten-free-millet-bread)
• 2 tablespoons raw almond butter. (You can find at Trader Joe's.)
• option 1: 2 tablespoons your preferred jelly/jam. (I add this blackberry spread to my cart at Whole Foods every time http://www.stdalfour.com.au/products.htm)
• option 2 / make your own blackberry spread: 10 washed blackberries

Serves 1-2.

make your own blackberry spread:

1. Place blackberries in a food processor for 10 seconds until they look like jelly! It's that simple. I know, right??

instructions:

1. If you like your bread toasted, please do so.
2. Distribute almond butter evenly on one slice of gluten free bread
3. Do the same with your homemade spread or preferred jelly/jam on the other slice.
4. Flip the almond butter slice over onto the jelly slice, and complete your irresistible sandwich. Wrap it in tinfoil, and head out the door for your busy day. Your colleagues and friends will 100% ask you what you are eating, if it's good, and for a bite. Will you share your healthy lunch with them?

Side note: There was a year (or two or three) of my life when I ate an almond butter and blackberry sandwich every single day. THIS IS NOT AN EXAGGERATION :)

Peanut Butter Pecan Brittle

ingredients:

• 2 cups vegan chocolate chips (http://www.enjoylifefoods.com/chocolate-for-baking/mini-chips/)
• 1 cup peanut butter
• 2 cups peanuts
• 2 cups pecans
• optional: 1 tablespoon coconut flakes (http://edwardandsons.com/ldo_shop_coconut.itml)

Serves 8.

instructions:

1. Melt chocolate chips in a pot over the stove at medium heat, stir occasionally.
2. Gradually mix in the peanut butter, and reduce to low heat until melted chocolate and peanut butter are of a uniformed consistency.
3. Turn stove off, and mix in the peanuts and pecans.
4. Pour chocolate nut batter into a flat tin, (sprinkle coconut flakes on top as optional), and place directly in the freezer for 4 hours.
5. Remove the brittle from freezer and tin, break up into smaller pieces, and serve cold.

I brought this in for Gluten Free Friday, and it was a huge hit!! Raise your hand if you like it!!

Vegetable Pad Thai

ingredients:

• 1 package brown rice Pad Thai noodles (http://www.anniechun.com/our-food/noodles/pad-thai-brown)
• 3 tablespoons reduced sodium gluten free soy sauce (http://www.san-j.com/product_info.asp?id=4)
• 3 tablespoons gluten free orange sauce (http://www.san-j.com/product_info.asp?id=27)
• 1 tablespoon extra virgin olive oil
• 3 cups washed broccoli florets
• 4 x 1" slices silken tofu (cut into cubes)

Serves 4.

instructions:

1. Pre heat oven to 400 degrees. Put cubed tofu on a pan, cover with orange sauce, and place in oven for 10-12 minutes.
2. Submerge noodles and broccoli in a pot of boiling water on the stove. Reduce to medium heat, and cook for 4-5 minutes stirring occasionally until noodles are tender. Turn stove off, and drain noodles and broccoli in a colander.
3. In a large bowl, combine noodles, broccoli, soy sauce, olive oil, and cooked tofu. Mix well with a spatula. Serve immediately. Aren't healthy asian noodles fun?!

Note: I like to specifically cook an extra serving to eat as cold leftovers the next day. 

Roasted Butternut Squash Kale Salad

...made with love.

ingredients:

• 1 butternut squash 
• 3 cups kale
• 1/4 cup raisins
• 3 tablespoons extra virgin olive oil
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• cinnamon spice

Serves 6.

peel and cube the butternut squash:

1. Using a sharp knife, cut off roughly 1/4 inch from the bottom of the squash as well as 1/4 inch from the stem.
2. Use a vegetable peeler to peel off the outer layer of the squash in downward strokes.
3. Slice the squash in half lengthwise.
4. Remove seeds. (Note: these seeds can be used as you would pumpkin seeds for another recipe!)
5. Proceed with cutting the squash into lengthwise slices about 1/4 inch thick. Then make crosswise cuts to make cubes.

cooking instructions:

1. Preheat oven to 400 degrees.
2. Distribute cubed butternut squash in a pan with sprinkled cinnamon and sesame oil. 
3. Allow squash to cook in the oven for 30 minutes.
4. While the squash is cooking, combine kale, raisins, olive oil, and sesame seeds in a bowl. Cover and let sit in the refrigerator.
5. When the squash is cooked, place in a serving dish with the sesame kale salad and feel the power of the green! Do you love the versatility of K*A*L*E* as much as I do? YUM!

Gluten Free Vegan Lasagna

Slightly hard for me to write this post because my photo is making me hungry. (Minor detail: I've already eaten 2 pieces.)

ingredients:

• 8 brown rice lasagna noodles (I prefer Tinkyada http://www.tinkyada.com/ProList.htm)
• 2 cups tomato basil pasta sauce (http://organicvillefoods.com/featured/tomato-basil-organic-pasta-sauce/)
• 1/2 eggplant, sliced the short way
• 2 cups mozzarella cheeze (http://www.daiyafoods.com/products/mozza.asp)
• 3 cups baby spinach
• olive oil to coat the pan

Serves 6.

*tip alert* The following product was one of Oprah's favorite things last year. I saw it and immediately fell in love. Truly life changing. Please take a look and see for yourself how EASY lasagna making can be...

http://www.bakersedge.com/hungry.html Is that not the coolest? Sometimes I make lasagna just because I want an excuse to use my awesome pan. Fact.

instructions:

1. Preheat oven to 375 degrees
2. Boil lasagna noodles in water for 5 minutes. Drain and let sit on a plate.
3. Now is when you unleash your inner creativity! There is no right order to add your ingredients. In your non-stick pan, you may add a layer of pasta, a layer of spinach, then eggplant, sprinkle some cheeze, tomato basil sauce, another layer of pasta, some more cheeze, more sauce, and so forth until you run out of ingredients. Topping with eggplant makes for a nice earthy vegetable touch.
4. Cover the pan with aluminum foil, and bake for 35-40 minutes until the cheeze is melted, the noodles are cooked, and your kitchen smells like gluten free vegan heaven.
5. Let sit uncovered under broiler for additional 2-3 minutes.
6. Allow the lasagna to cool for 5 minutes, then eat up kids.

Spooning a bite out of my GF V lasagna makes me feel warm and fuzzy inside. How does it make you feel??