Saturday, February 28, 2015

Orange Cauliflower Bites

From the web site "Let's Be Vegan" an AMAZING recipe. Serve with rice and stir fry veggies.
Makes: 2-3 Servings

1/2 a large cauliflower broken in to bite size pieces
The Cauliflower Batter:
1 cup of  rice flour
1/2 tsp of salt
1 tsp of garlic powder
1 tsp of onion powder
(optional) 1 tsp of ground ginger
1/2 tsp of black pepper
1-1/2 cup of cold water (make sure you use cold water to prevent lumps)
oil for cooking
additional salt and pepper to taste
The Sauce:
1 cup freshly squeezed  orange juice.
1/2 tsp of orange zest
1 tbs of tamari
 4 Tbsp brown sugar
1 minced garlic clove
1-1/2 tsp of fresh grated ginger
2 tbs rice vinegar (you can always use regular vinegar if you don't have rice vinegar)
2 tbs of cold water 
1 tbs of rice flour (or cornstarch, potato starch, or even regular all purpose flour)

  • First mix the together the sauce ingredients by placing all of the ingredients into a small pot and whisk well.
  • Bring the pot to a medium/low heat and allow the sauce to come to a gentle simmer while stirring for about 3-4 minutes. 
  • Remove from heat and add salt to taste. Set the sauce aside while preparing the remaining ingredients.
  • Next prepare the cauliflower batter by combining all of the ingredients into a large bowl.  Mix well and set aside.
  • Next place a large skillet over medium heat and add in about 1/2 of an inch of oil.
  • Place the cauliflower into the batter then carefully place each piece into the hot oil. (You will need to make these in batches to be sure not to over crowd your pan)
  • Cook the cauliflower for about 2 minutes on each side or until golden brown and crispy.
  • Drain on a paper towel then place into a large bowl and pour on the sauce and toss to make sure all of the cauliflower is evenly coated. Use any remaining sauce for your veggies.
  • Eat up!!

Blueberry and Avocado Salad

What a beautiful salad! So easy to put together and delicious! Not to mention it has avocados in it!

3 cups fresh blueberries
1 medium avocado, peeled and cut into small squares
3 tbsp. fresh lime juice
maple syrup to taste

Add the blueberries and avocado in bowl.
Whisk together the lime juice and maple syrup, and pour over the fruit. Gently toss together, being careful not to mash the avocado pieces.

Saturday, February 21, 2015

The BEST salad dressing EVER!!!

I found this recipe in Kimberly Snyder's recipe book = The Beauty Detox Foods
It is amazing. I was a little scared to try it but when I had all the ingredients at hand I thought it must be a sign. AND it is a beautiful colour!

 2/3 cup water
1 very small clove garlic
2 tbsp. fresh lemon juice
1/2 tsp sea salt
1 tsp tamari
1 tsp maple syrup
3/4 cup chopped raw beets
1/3 cup almond butter

Place all the ingredients, except almond butter, in a blender and blend until smooth. Add the almond butter and blend again until thoroughly combined.


I can't believe I ate the bowl! So good!!

1 cup cashews (soaked for at least 2 hours)
1 tbsp. onion, chopped
2 tsps. ginger, chopped
1 clove garlic, chopped
1 tbsp. fresh lemon juice
1/4 tsp cayenne
1/2 - 1 tsp sea salt
1/2 cup filtered water
Blend until smooth

3 zucchini spiralized or julienned into noodles
1 large carrot julienned
1 serving rice noodles

Cook noodles. When they are just about done, add the carrots. Cook for 1 minute then add the zucchini and cook 1 minute more.
Drain. Return the zoodles to the sauce pan and add the sauce (I used about 1/4) Heat through, do not boil. Add freshly grated pepper and top with more roasted cashews.

DID you know that 2 handfuls of raw cashews is the therapeutic equivalent of a prescription dose of Prozac???

Monday, February 9, 2015

Creamy Vegetable Curry

I made this great dish for my Mom last night. We both loved it and ate too much. It is from The Oh She Glows cookbook.

1/2 cup raw cashews, soaked for 4 hours or over night
1 tbsp. coconut oil
1 small onion diced
3 cloves garlic, minced
1 1/2 tsp grated peeled fresh ginger
2 medium yellow potatoes, peeled and diced (about 2 cups)
2 medium carrots, diced (about 1.5 cups)
1 red bell pepper, chopped
1 large tomato, seeded and chopped
2 tbsp. mild yellow curry powder
1 tsp sea salt
1 cup frozen or fresh peas
Basmati rice, for serving
Fresh cilantro leaves, for serving
Toasted cashews, for serving

In a blender, combine the cashews with 3/4 cup filtered water and blend until smooth and creamy. Set aside.
In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 minutes, until the onion is translucent. Stir in the potatoes, carrots, pepper, tomato, curry powder, and salt. Sauté for 5 more minutes.
Stir in cashew cream and peas. Reduce the heat to medium-low and cover with a lid. Simmer, covered over medium heat for about 20 minutes, or until the potatoes are fork-tender. Stir every 5 minutes throughout the cooking process. If the mixture starts to dry out, reduce the heat and add a splash of water or oil and stir to combine.
Serve the curry over a bed of basmati rice, if desired, and sprinkle with cilantro leaves and toasted cashews.