apple - vegetarian recipes

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Gluten Free Peach Crisp

Cashew Fat Bomb

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apple vegetarian recipes

Celebrate National Mac and Cheese Day!

July 10 2019 Robin Robertson's Global Vegan Kitchen 

Celebrate National Mac and Cheese Day! Did you know July 14 is National Mac and Cheese Day? I cant think of a better way to celebrate this classic comfort food that to enjoy some delicious vegan mac and cheese. In honor of this special day, Im sharing one of my favorite recipes from my upcoming book, Vegan Mac & Cheese. In the coming weeks, Ill be providing sneak peeks of whats inside the book.  For now, enjoy this recipe for Buffalo Cauliflower Mac and celebrate National Mac and Cheese Day. And, in case you missed it....when you pre-order Vegan Mac & Cheese on Amazon, my publisher will send you free bonus recipes. Buffalo Cauliflower Mac Buffalo cauliflower has been making the rounds, so it should come as no surprise that it turns up in a mac uncheese. The cheesy, saucy macaroni is a perfect foil for the spicy hot cauliflower. Sauce: 1 large russet potato, cut into 1-inch (2.5 cm) chunks 1 large carrot, cut into 1-inch (2.5 cm) chunks 21/­­2 cups (600 ml) vegetable broth 2/­­3 cup (40 g) nutritional yeast 2 tablespoons (30 ml) tamari 1/­­2 teaspoon onion powder 1/­­2 teaspoon garlic powder 1/­­4 teaspoon salt Cauliflower: 1 head cauliflower, cored and cut into bite-size pieces Olive oil cooking spray 1 teaspoon garlic powder 1/­­4 teaspoon salt 1/­­3 cup (80 ml) hot pepper sauce, preferably Frank’s RedHot 4 tablespoons (56 g) vegan butter, melted 1 tablespoon (15 ml) apple cider vinegar 1 teaspoon paprika Macaroni: 16 ounces (454 g) elbow macaroni, or other small pasta shape   Sauce: In a medium saucepan over medium-high heat, combine the potato, carrot, and vegetable broth. Bring to a boil and cook for 15 minutes, or until the vegetables are tender when pierced with a fork. Carefully transfer the mixture to a blender or food processor. Add the nutritional yeast, tamari, onion powder, and garlic powder, and salt. Blend until the sauce is smooth. Tasste and add more salt if needed. Set aside. Cauliflower: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the cauliflower in a single layer on the prepared pan. Spray the cauliflower with cooking spray, then and sprinkle with the garlic powder and salt. Roast for 20 minutes, then transfer to a large bowl and add the hot sauce, butter, vinegar, and paprika. Stir well to coat. Return the cauliflower to the baking sheet and arrange it in a single layer. Bake for 10 minutes longer. Macaroni: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Cook the macaroni in a pot of boiling salted water until it is al dente. Drain well and return it to the pot. Stir in the reserved sauce and place the pot over low heat. Cook over low heat for a few minutes to heat through. Stir in the buffalo cauliflower and gently stir to combine. Serve hot. The post Celebrate National Mac and Cheese Day! appeared first on Robin Robertson.

Fruit Shrub, The Most Refreshing Summer Drink

June 27 2019 Golubka Kitchen 

Fruit Shrub, The Most Refreshing Summer Drink And just like that, summer is here, and so is the very first heat wave. I’m deeply devoted to having warm and cozy drinks every day, but I’ve definitely been icing my matcha and superfood lattes for the past week or so. It also feels very nice to have something chilled and bubbly in the early evening, when it’s still light outside, and the sky is just beginning to turn pretty sunset colors. It’s those little details that make summer so special. For me, that something bubbly is usually kombucha, but I recently learned about fruit shrubs and fell in love. A shrub is a drinking vinegar syrup, which is delicious served over ice with seltzer or as a cocktail component. Today I’m specifically talking about fruit shrubs, which are so easy to make and last a while in the fridge. The flavor is definitely reminiscent of kombucha – fruity with a vinegary acidity, but the preparation requires much less patience than homemade booch. This is very much a no-recipe recipe, since it can be interpreted so many ways, with so many different fruit and aromatics. There’s a video explaining the whole process as well! Follow the ratio provided in the recipe below, using a combination of any of these ingredients. Experimenting with the flavors is the most fun part. Fruit Berries Blueberries Raspberries Strawberries Blackberries Etc. Stone Fruit Plums Peaches Nectarines Cherries Mangoes Etc. Other Apples Pears Pineapple Rhubarb Etc. Aromatics Spices Cinnamon Cloves Ginger (ideally fresh) Peppercorns (black or pink) Star anise Nutmeg Etc. Herbs Basil Mint Cilantro Rosemary Lemon thyme Lemon verbena Tarragon Etc. Citrus Lemon Lime Orange + their zest Etc. Fruit Shrub, The Most Refreshing Summer Drink   Print Serves: about 10-12 oz shrub syrup Ingredients 1 lb fruit of choice (see above for suggestions) ¾ - 1 cup sugar (I like to use raw cane sugar here) any aromatics of choice (see above for suggestions) - to taste 1 cup apple cider vinegar Instructions In a large bowl, combine the fruit and sugar, mixing well. Use a potato masher to gently mash up the fruit in order to get it to start releasing its juices and to break up the skins if present. Add the aromatics like bruised or chopped herbs, spices, citrus juice/­­zest, etc. Cover and set aside for at least 4 hours, or ideally refrigerate overnight, especially if using tougher fruit like apples, pears, rhubarb. Strain the fruit mixture through a fine mesh strainer, making sure to squeeze all the juices out of the pulp. Add the vinegar and mix well. Transfer to an airtight container and keep refrigerated. Enjoy your shrub by filling a glass with ice, adding a splash of the shrub, and topping it with seltzer and/­­or liquor of choice. Notes Most traditional shrub recipes call for a ratio of 1 cup sugar to 1 lb of fruit, but I find that ¾ cup of sugar is enough for me in most cases. This also largely depends on the initial sugar content of the fruit youre using. Experiment and see what you like! 3.5.3226 The post Fruit Shrub, The Most Refreshing Summer Drink appeared first on Golubka Kitchen.

Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies

June 19 2019 Golubka Kitchen 

Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies So happy to come out with another mini meal plan! This series is one of my absolute favorite things to work on. It definitely takes a lot of planning and energy, but making interconnected recipes that flow into each other is endlessly inspiring and satisfying. This kind of work reminds me that home cooking doesn’t need to be complicated to be good, that leftovers are a true gift, and that food waste is not a necessary part of life (though it’s so hard to avoid!). This mini is even more fun than usual, since it includes a wholesome treat recipe among the savory ones. The whole thing is centered around black beans – a magical ingredient that will make its way into tacos, bowls, and brownies. As usual, we walk you through some simple prep steps and provide a shopping list for all the ingredients. If you enjoy this mini, check out this more wintery black bean meal plan we did a few months ago, as well as all our meal plans. Let’s get started :) Menu - Creamy Black Bean Bowls - Refried Black Bean and Cauliflower Tacos - Black Bean Raspberry Brownie Bites *all recipes are vegan and gluten-free, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients you’ll need for the week here, if doing shopping for the whole week. Produce - 1 1/­­2 yellow onions - 1 medium red onion - 1 head of garlic (7 cloves) - 2 jalapeno peppers - 2 limes - 1 very large or 2 small heads of cauliflower - pint of cherry tomatoes - about 4 avocados - about 6 oz fresh or frozen raspberries - 1 bunch cilantro - 1 bunch scallions Bulk and Spices - 3 cups dry black beans - 2 cups rice of choice or quinoa - 1 cup untoasted cashews - 2 tablespoons ground flax seeds - black pepper - smoked paprika - chili powder - cumin seeds or ground cumin - bay leaves Staples - sea salt - olive oil or other cooking oil of choice - coconut oil - brown rice vinegar or apple cider vinegar - tahini or other nut butter - vanilla extract - cocoa powder - coconut sugar - baking powder - hot sauce (optional) Other - corn tortillas or other tortillas of choice Basic Prep 1) Cook the beans and make the Creamy Black Beans Pot of Black Beans + Creamy Black Beans   Print inspired by the Mama Eats Ebook Ingredients 3 cups dry black beans sea salt 2 tablespoons olive oil 1 yellow onion - sliced in half 1 jalape?o - slit down the side 5 cloves of garlic - smashed and peeled 2 teaspoons smoked paprika 2 teaspoons chili powder 1½ teaspoons ground cumin freshly ground black pepper 2 bay leaves juice from 1 lime Instructions Soak the beans overnight or up to 24 hours in plenty of purified water with a splash of apple cider vinegar. Drain and rinse the beans. Place them in a large soup pot and cover them with purified water by about 2. Add a generous pinch of salt. Bring to a boil, reduce the heat to a simmer and cook, covered, for 30 minutes. Taste for doneness. If the beans are not completely soft, continue to cook until fully done. Salt at the last 10 minutes. Using a slotted spoon, remove 1½ cups of the beans to an airtight container and refrigerate until ready to make the brownies. Heat the olive oil in a medium skillet over medium heat. Add the onion halves, face down, and the jalape?o. Let sit on the heat for about 4-5 minutes, flipping the jalape?o halfway through, until the vegetables are slightly charred. Add the garlic cloves and let them get fragrant for about 30 seconds to 1 minute. Remove some water from the pot with the cooked beans, so that the beans are just covered by the water (by about 1). Add the charred onion, jalape?o, garlic, and the oil from the pan to the pot. Add the paprika, chili, cumin, another generous pinch of salt, black pepper, and bay leaves, mixing everything in. Bring the beans up to a very strong simmer over medium heat. Let simmer, with the lid askew, for 30-45 minutes, until the bean liquid has reduced and become creamy, and until the beans are buttery soft. The liquid will thicken more once it cools. Turn off the heat and mix in the lime juice. Taste for salt and pepper and adjust if needed. Remove the jalape?o, onion, and bay leaves. Remove 2 cups of the creamy beans to an airtight container, catching some of the liquid but not too much. These will be used for the Refried Black Bean Cauliflower Tacos (recipe below), so keep them refrigerated until ready to make the recipe. Use the rest of the creamy beans in the Creamy Black Bean Bowls (recipe below). 3.5.3226     2) Cook the Rice or Quinoa Pot of Rice or Quinoa   Print Serves: 6 cups Ingredients 2 cups rice of choice or quinoa sea salt freshly ground black pepper (optional) olive oil (optional) brown rice vinegar (optional) Instructions Cook the rice or quinoa according to the instructions on the package (if your rice came in a package), or any other cooking method you prefer, like in a rice cooker, etc. We like to cook our rice with a generous pinch of salt, a grind of black pepper, a glug of olive oil, and a small splash of brown rice vinegar, which makes it infinitely more flavorful. Use in the Creamy Black Bean Bowls (recipe below). 3.5.3226   3) Make the Quick Pickled Onions Quick Pickled Onions   Print adapted from Simply Vibrant Ingredients ½ cup brown rice vinegar or apple cider vinegar 1 cup warm purified water 1½ teaspoons sea salt 1 medium red onion - thinly sliced Instructions Combine the vinegar, water and salt in a large glass jar. Close the jar and shake to dissolve the salt. Add the onion and shake once again to mix. Let the onions marinate at room temperature for at least 1 hour. The onions will become more flavorful as more time passes. Store refrigerated in an airtight container for up to 1 week. 3.5.3226   4) Make the Cilantro Jalape?o Crema Cilantro Jalape?o Crema   Print Serves: about 1½ cups Ingredients 1 cup untoasted cashews - soaked in water for at least 15 minutes ½ cup purified water juice from 1 lime ¼ - ½ of a jalape?o handful of cilantro (tender stems included) sea salt Instructions Drain and rinse the cashews. Place them in an upright blender, along with the purified water, lime juice, jalape?o, cilantro, and sea salt to taste. Blend on high until smooth, adding small splashes of water if the sauce seems too thick. Taste for salt and adjust if needed. Keep refrigerated in an airtight container. 3.5.3226   5) Roast the Cauliflower Roasted Cauliflower   Print Ingredients 1 very large or 2 small heads of cauliflower - chopped into bite-sized florets olive oil or other cooking oil of choice sea salt freshly ground black pepper ½ teaspoon cumin seeds 6 scallions - sliced into ½ pieces Instructions Preheat oven too 400° F (200° C). Prepare 2 parchment-lined baking sheets. Distribute the cauliflower between the baking sheets, drizzle with oil and sprinkle with salt, pepper, and cumin seeds. Mix to coat. Place in the oven and roast for 20 minutes. After 20 minutes, flip the cauliflower on both trays and add the scallions, mixing them into the cauliflower. Roast for 10-15 more minutes, or until the cauliflower is very soft and caramelized and the scallions are slightly charred. 3.5.3226     Recipes These bowls are all about the creamy black beans, which make the best case for cooking beans from scratch. They turn out so velvety and flavorful, and you can change up the spices and aromatics based on your preferences. They’re delicious simply served over something starchy like rice or quinoa. But a few of our punchy, colorful toppings from prep day take them to that completely next level. Best part? These bowls come together in no time since you’ve done all the prep. Creamy Black Bean Bowls   Print Serves: 4-6 Ingredients about 5 cups creamy black beans (recipe above) about 6 cups cooked rice or quinoa (recipe above) quick pickled onions (recipe above) cilantro jalape?o crema (recipe above) other topping suggestions cubed avocado sliced cherry tomatoes fresh cilantro leaves sliced green onion Instructions Serve the warm creamy black beans in individually portioned bowls, over warmed rice/­­quinoa, topped with quick pickled onions, crema, avocado, tomatoes, cilantro, and/­­or green onion. 3.5.3226   We’re so obsessed with these tacos! They repurpose the creamy black beans in a refried bean scenario, which gives them a totally new life. In addition, the tortillas get loaded up with our roasted cauliflower and scallions, quick pickled onions, crema, tomatoes, cilantro, and/­­or any other toppings you like on your tacos. The result is a perfectly filling and flavorful package that we crave constantly. Refried Black Bean and Cauliflower Tacos   Print Serves: 4 Ingredients for the refried beans olive oil or other cooking oil of choice ½ yellow onion - diced sea salt ½ teaspoon chili powder 1 teaspoon smoked paprika freshly ground black pepper 2 cloves of garlic - minced 2 cups creamy black beans (from above) for the tacos refried black beans (recipe above) warmed corn tortillas or other tortillas of choice warmed roasted cauliflower and scallions (recipe above) cilantro jalape?o crema (recipe above) quick pickled onions (recipe above) cubed avocado sliced cherry tomatoes fresh cilantro leaves hot sauce (optional) Instructions to make the refried beans Heat the oil in a large skillet over medium heat. Add the onion and a pinch of sea salt, and sauté until translucent, about 7 minutes. Add the chili powder, smoked paprika, black pepper, and garlic, and mix everything in for about 30 seconds, until fragrant. Mix in the beans and let them warm through. Mash the beans with a potato masher or a fork right in the skillet, until most of them are mashed, with some whole pieces remaining throughout. Cook for an additional 2 minutes, adding small splashes of water if the beans seem too dry. Taste for salt and adjust when needed. Serve warm in the tacos. to make the tacos Spread a generous amount of black beans in the bottom of each tortilla. Top with the roasted cauliflower and scallions, dollops of crema, quick pickled onions, avocado, tomatoes, cilantro, and hot sauce, if using. Enjoy right away. 3.5.3226   We consider these brownies to be in the snacking category as opposed to being a full-on dessert. They still feel like a treat, but definitely not your most decadent treat in the world. They’re great for lunch boxes, and it’s always a good idea to keep a batch in the freezer for a wholesome dessert option. The raspberries are pretty crucial here. They contribute to the moistness of the brownies, and their tart berry flavor just goes so perfectly with the chocolatey brownies. Black Bean Raspberry Brownie Bites   Print Serves: 12 brownies Ingredients 2 tablespoons ground flax seeds 1½ cups plain cooked black beans (from recipe above) 3 tablespoons soft coconut oil, plus more for oiling the tin 2 tablespoons tahini, almond butter, or other nut butter of choice 1 teaspoon vanilla extract 3/­­4 cup cocoa powder ½ cup + 2 tablespoons coconut sugar 1 1/­­2 teaspoons baking powder pinch of sea salt about 6 oz fresh raspberries (or frozen but not thawed) Instructions Preheat oven to 350°F (175° C). Prepare a 12 hole muffin tin by oiling each hole with soft coconut oil. In a small bowl, combine the ground flax with 6 tablespoons of water. Whisk together and let sit while you prepare the rest of the ingredients. In a large bowl, mash the black beans until smooth. Add the oil, tahini/­­nut butter, vanilla, cocoa, sugar, baking powder, and salt to the bowl. Mix everything together until smooth. Fold in the flax mixture, which should be thickened to a raw egg-like consistency at this point. Carefully fold in the raspberries. You can also do all this mashing and mixing in a food processor if you prefer. Distribute the brownie mixture in the oiled muffin tin, patting it down into the muffin holes somewhat evenly. I like to use slightly dampened hands for this, but you can also use a wetted spoon. Place in the oven and bake for 25-30 minutes, until the brownies are dry to the touch on the outside and fudgy on the inside. Let cool for at least 15 minutes before removing the brownies from the pan. Keep refrigerated or frozen in an air-tight container. 3.5.3226 The post Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies appeared first on Golubka Kitchen.

Cinnamon-Apple Pancakes

June 17 2019 VegKitchen 

Cinnamon-Apple Pancakes Apples and cinnamon folded into vegan pancakes; what can you say but “Yum”? This is a lovely leisurely weekend breakfast or brunch, especially in the fall, when apples are abundant. Photos by Evan Atlas. The post Cinnamon-Apple Pancakes appeared first on VegKitchen.

Date and Apple Muffins

June 1 2019 Oh My Veggies 

I love the delicious combination of apple and dates! These date and apple muffins are very nourishing--both healthy and tender.

Black Bean and Avocado Salad with Oranges or Mango

May 24 2019 VegKitchen 

Black Bean and Avocado Salad with Oranges or Mango Black beans, diced mango, and avocado taste heavenly together in this delicious salad. Fresh, perfectly ripe mangos are best, of course, but they’re not always in season and occasionally unreliable. Once in a while I like to take the guesswork out of mangos and use canned (organic), which is akin to using canned pineapple--you know exactly what you’re going to get. The post Black Bean and Avocado Salad with Oranges or Mango appeared first on VegKitchen.

Healthy Wheat Bran Muffins

May 18 2019 VegKitchen 

Healthy Wheat Bran Muffins This muffin recipe is very healthy and can be changed infinitely--try adding raisins, dried cranberries, dried blueberries, chocolate chips, apple dices, etc. Your imagination will be the limit! Save Print Healthy Wheat Bran Muffins Serves: The post Healthy Wheat Bran Muffins appeared first on VegKitchen.

Vegan Carrot Cake Baked Oatmeal

May 13 2019 Vegan Richa 

Vegan Carrot Cake Baked OatmealThis Vegan Carrot Cake Baked Oatmeal has roasted carrots,, spices, nuts, dates and Oats! Crisp on the outside and spiced, delicious carrot cake like inside.  No Added oil. Vegan Soyfree Recipe. Easily nutfree, gluten-free with glutenfree oats. Jump to Recipe You know whats not the iffy texture of oatmeal? Baked oatmeal!! (We clearly aren’t gluey oatmeal fans over here :D) And to the baked version, you add all the fix ins of carrot cake. Bliss. Shredded carrots are baked to make them sweeter, then the oats, nuts, spices, dates and coconut mixed in. Then some non dairy milk and maple to bring everything together, and bake. This oatmeal is flexible to additions, Add some pineapple, some chia seeds, some lemon zest for variation. Top with pecans or streusel. This baked oatmeal doesnt use any added oil, or flours. Use certified gluten-free oats to make this gluten-free.Continue reading: Vegan Carrot Cake Baked OatmealThe post Vegan Carrot Cake Baked Oatmeal appeared first on Vegan Richa.

Self-Care Interview Series: Adriana Ayales

April 28 2019 Golubka Kitchen 

Self-Care Interview Series: Adriana Ayales Adriana Ayales is a rainforest herbalist from Costa Rica and the founder of herbal apothecary Anima Mundi. We are in love with Adriana’s world and creations, and so excited to share this interview. Routine -- Is routine important to you or do you like things to be more open and free? Although I love the grounded power of routine, I’m living in a phase of being open and free. With kids, and a beyond full time devotion to running a business, I just ride the waves as they come. I’ve learned to surrender that not everything has to look the way it should look. Lifes situations and patterning moves around like the seasons. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I love getting up before the kids, and sneaking into the kitchen to make myself a healing cup(s) of medicine. First thing I do is a big ole cup of vitamin C rich goodness, sometimes its mangosteen hibiscus with a lemon squeeze, or fresh picked turmeric from the garden grated with ginger, along with camu camu and lemon water. Then I make a seasonal fruit bowl of sorts, with oatmeal, or homemade granola loaded with mineralizing herbs (like nettle or mesquite powder). Followed by my favorite, and not so healthy friend, Coffee. Ah coffee. I cant tell you how wonderful locally grown heirloom coffee is here, paired with deliciously fresh cacao and medicinal mushrooms and homemade almond. -- Do you have any bedtime rituals that help you sleep well? Massaging the face, forehead and skull with warm oil at night is one of the simplest and most restorative practices we can do to induce deep sleep. I love using a mix I make at home of jojoba oil, with rosehip, infused with clary sage and a fine sandalwood. Another one of my all time favorites for evening relaxation is blue lotus. -- Do you have any kind of mindfulness practice?  Sipping tea mindfully in nature, witnessing time in silence is one of my favorite things. I tap into my feelings, breath, mind, and begin to clear energy. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I do love caffeine. Growing up in Costa Rica has woven me into loving a good cup of locally roasted coffee. Depending on the day, I love adding reishi, or a mix of medicinal mushrooms, raw cacao with mucuna, along with a homemade plant based milk. I also love having an aged puerh, or traditional matcha with added herbs for nourishment, like moringa. -- Do you have a sweet tooth and do you take any measures to keep it in check? Sometimes I do, especially when I’m tired or running on low energy. When im over-worked, or running on stress I definitely crave more carby and sugary things, and this is usually due to skipping a meal, or needing a quick-fix. Some tips I bare in mind during stressful moments that ignite the sweet tooth (or just in general!) are: always go for fruits before you opt for a sugary dessert, always choose low glycemic sweeteners vs. sugar (some faves are coconut sugar, maple syrup, and real stevia extract -- not the synthetic ones!) For carbs avoid empty carbs and refined flours, and opt for ones that are more easily absorbed, like coconut, almond and cassava flour. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness?  Oh my, so many! I seasonally change my herbal intake, but certainly stick with some favorites. I love having my potent singles (single herb tinctures) on me at all times, like shisandra berries and blue lotus. A Brain tonic while I’m working, usually with herbs like gotu kola, ginkgo, brahmi and lion’s mane mushroom. Two that I dose with very often are the Happiness tonic (st johns wort, mucuna, ashwagandha, etc.) and euphoric/­­mood elevating herbs like catuaba, mucunam muira puama and damiana. I also love our Liver formula for daily cleansing and nourishment, like the moringa, burdock, nettles, chlorella. And of course beauty herbs like He Shou Wu, Mangosteen and more! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Absolutely, I love doing a mix between yoga and pilates. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I love the torture! When I feel a little lazy and not like suffering in an intensive workout, I just remind myself how excellent I feel when I finish it. Not just seeing physical results, but especially the mental peace and happiness after working out. Beauty -- What is your idea of beauty – external, internal or both? A feeling of wholeness. When your mood is high, your gut is vibrant, and you feel confident and beautiful. When there is no sense of lack, imbalance or deficiency. When you feel aligned. -- What is your skincare approach – face and body? I love making my own body and face oils. I usually infuse collagen boosting herbs, and skin strengthening herbs and lather up. I also like to keep things simple, like using cacao butter with coconut oil, or just a fluffy shea butter for deep moisture.  -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Yes! I’m a big fan of eating herbs and supplements that protect the skin, increase our own collagen receptors and help activate our natural glow. The herbs I designed for the vegan collagen formula have been my go-tos for quite sometime. Horsetail, He Shou Wu, Calendula, Nettle seed + leaf, Comfrey, and others like Mangosteen, Camu Camu and Hibiscus are great for the skin too. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? I love making edible masks. Infusing a high potency extract into a raw clay and avocado, along with an activating source like apple cider vinegar, or more protein like flax, and making a smooth paste to lather all over the face, body and even hair is one of my all time favorites. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Visualization is huge for me. Sitting in silence and tuning in is vital, along with the help of nervines and adaptogenic herbs that assist in de-compression like skullcap, blue lotus and ashwagandha. -- If stress cannot be avoided, what are your ways of dealing with it? I like taking a walk or hike in nature, get in the ocean/­­lake/­­river or any kind of body of water. I completely unplug from work, the phone, or computer. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Before the cold kicks in, I take strong echinacea extracts in a soothing tea, mixing turmeric, lemon, grated ginger, apple cider vinegar, garlic and aloe in warm water. It works every time. I make a large batch and dose all day long --  even my kids love it!  -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? This certainly overlaps for me, which can honestly be a bitter sweet reality. I love everything surrounding plants, and its medicinal uses, as well as teaching, and medicine making. I love that my business is all about honoring ancestral ways, plant medicine, the art of herbalism, righteous cultivation, and medicine making. Yet, like any business owner would understand, there are many tasks to the job that are exhausting and certainly not what made you fall in love in the first place. For me personally, Ive learned to reconcile by doing what I love doing the most, medicine making and wildcrafting. I made a commitment to myself in making space for this no matter what, and not disregarding it by prioritizing business with the things that dont really matter in life. Its vital that we take moments in our free time that refine our focus and intention in life, re-align to what inspired the dream, without getting side swept with busy-ness. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Over the last couple years Ive struggled with this because of having babies. Which Im sure a lot of new moms can relate to this! Every time I get a moment between being a mother, wife and business owner, my priority to feel more self loving (and more human!) is yoga. The simple act of getting oxygen, doing conscious breathing, and distracting the monkey mind from its patterning, you become yourself again.  -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Herbs. Integrating plant medicine into everything has significantly changed my body mind and soul. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Off the top of my head I love these: Healing with Whole Foods with Paul Pitchford, Gabriel Cousens’ Spiritual Nutrition, The Body Ecology Diet by Donna Gates, and of course The Medical Medium by Anthony William. Knowledge -- What was your path to becoming an herbalist and starting Anima Mundi? Growing up I learned closely with curanderos on plant medicine and rainforest herbalism overall. I then attended herbal schools in California where I learned a lot of native, northern and european herbalism. Life somehow took me to NYC (a place I NEVER thought I would ever go to) after living in California for quite some years, and I started practicing privately as an herbalist. I kept noticing the common trends, symptomology and imbalances folks that came in had, and started developing mother formulas to be able to make large batches. -- How do you approach sourcing herbs for Anima Mundi?  First and foremost we try to create a direct relationship with the people/­­farmers that cultivate. Although we value certification of prime ingredients, there are many ethical wild crafters and farms that do not have special certifications, yet cultivate sustainable practices and have quality products that we also like to support. We are also adamant of supporting local economies as much as possible, particularly with rainforest herbs sourced directly from indigenous people, supporting their craft as well as ethically crafted botanicals. -- What are some of Anima Mundis best sellers? Our plant-based Collagen Booster, Happiness Tonic, Adaptogenic Immortality Tonics, Curam Beauty Elixir, our 100% Coconut Cream Powder, Mushroom Mocha Milk and more...! Fun and Inspiration -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Women Who Run with Wolves Song/­­Album –  Cuatro Vientos /­­ Danit Movie –  Loving the The OA lately! Piece of Art –  Ayahuasca art by Pablo Amaringo Photos by Renee Byrd and from Anima Mundi’s IG /­­ This post contains Amazon Affiliate links. The post Self-Care Interview Series: Adriana Ayales appeared first on Golubka Kitchen.

Potato, Beet and Lentil Salad

April 15 2019 Meatless Monday 

This Potato, Beet and Lentil Salad is perfectly healthy, delightfully fresh, and wonderfully easy to prepare. This new combination of flavors is a delicious way to enhance any meal and provides so many electrifying nutrients. This salad can be made in advance and kept in the fridge for up to 3 days, making it easy to prep for lunch or for a weekend BBQ. It can even be made using vegan mayo to cater to all of your party guests this summer. This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 8 1  pound  red potatoes,  rinsed, peeled, and cut into bite size cubes 1 1/­­4  cup  beets,  rinsed, peeled, and cut into bite site cubes 1/­­4  tsp  salt 1 1/­­2  cup  cooked, small green lentils 1  tbsp  apple cider vinegar 1  lemon,  juiced 1/­­2  cup  mayonaisse,  or vegan mayo 1 1/­­2  tsp  dijon mustard 1  tsp  ground black pepper 2  cups  chopped kale   Place potatoes and beets in a 3-quart saucepan over medium heat. Add enough cold water to completely cover vegetables, add salt, and bring to a boil. Once water is boiling, reduce heat to a low simmer; do not cover. Cook vegetables approximately 25 minutes or until potatoes and beets are tender. Once done, place potatoes and beets in a strainer to drain water; run cold water over potatoes and beets until cooled. In a large mixing bowl, combine cooled potatoes and beets, lentils, and apple cider vinegar. Set aside. In a small bowl, whisk the lemon juice, mayonnaise, Dijon mustard and ground pepper together. Add the mayonnaise mixture to the potato and beet mixture; combine well. Potato-Beet Lentil Salad can be refrigerated up to 3 days before serving. Serve on top of chopped kale. The post Potato, Beet and Lentil Salad appeared first on Meatless Monday.

Asparagus Avocado Tomato Salad

March 25 2019 Meatless Monday 

This asparagus avocado and tomato salad takes about 15 minutes to make. Its a super easy Keto recipe, healthy and incredibly tasty. This recipe comes to us from Blondelish . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 4 large eggs - 1.5 lbs. (0.7Kg) asparagus ends trimmed and chopped into 1.5″/­­4cm pieces - 1.5 cups quartered cherry tomatoes - 2 ripe avocados diced - 1/­­4 cup crumbled blue cheese - 1/­­3 cup raw Brazil nuts or pecans roughly chopped - 1/­­2 small red onion finely sliced - 2 Tbsp extra virgin olive oil - 2 Tbsp apple cider vinegar - Sea salt and ground black pepper to your taste   1. Fill up a large pot with water and bring it to a boil. 2. Carefully place the eggs into the pot and boil for 4 minutes. Next, add the asparagus and boil for 2 more minutes. 3. Meanwhile, fill up another large pot with cold water and ice and keep it handy. 4. As soon as the eggs and asparagus are done cooking, place them into the ice bath for 5 minutes to halt the cooking process. Drain and set aside. 5. Gently peel the eggs and cut them in quarters. 6. In a large salad bowl, add asparagus, eggs, tomatoes, avocado, blue cheese, Brazil nuts, and onion. 7. Season with sea salt and fresh ground black pepper and drizzle olive oil and vinegar. 8. Gently toss to combine and enjoy! The post Asparagus Avocado Tomato Salad appeared first on Meatless Monday.

Impossible Meatless Kefta with Tamarind Chutney

March 11 2019 Meatless Monday 

Plant-based meat replaces lamb in this flavorful meatless take on traditional Moroccan Kefta. This recipe comes to us from Chef Patricia Washuta, Director of Culinary Services, Executive Chef, and Certified Dietary Manager, at Gentry Park Orlando . Chef Washuta cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Chef’s note: This is a vegan and gluten free dish. I use a little Quinoa flour to help keep the Kefta to bind when making a large batch.   Serves 4 - Ingredients - 16 oz. Impossible Burger(R) (or Beyond Burger(R)) - 1 tablespoon coriander mint chutney (recipe below) -  1/­­4 cup tamarind date chutney (recipe below)   - Coriander Mint Chutney - 1/­­8 cup fresh mint* - 2 cups cilantro -  1/­­4 cup onion -  1/­­2 teaspoon toasted coriander seeds - 1 tablespoon fresh crushed garlic - 1 tablespoon fresh minced ginger - 2 tablespoons fresh lemon juice - 2-3 tablespoon water or as needed to make the chutney of a pesto consistency - 1 teaspoon cumin seeds toasted - 1 Tablespoons diced jalape?o - Salt and pepper to taste - *Use up to 1/­­2 cup, depending on your preference for mint in savory dishes.   - Tamarind Date Chutney - 1/­­2 cup tamarind paste - 1 cup dates pitted - 1 cup apple juice - 2 c water or vegetable stock -  1/­­2 teaspoon cumin - 1 Tablespoon Garam Masala -  1/­­2 teaspoon chili powder -  1/­­2 teaspoon coriander -  1/­­2 teaspoon fresh ground ginger - 1 teaspoon fresh crushed garlic - 1 teaspoon salt - 1/­­4 cup coconut milk solids - 1 teaspoon Coconut oil   - Carrot Achar - 1 pound carrots - 1 Tablespoon whole cardamom pods - 1 teaspoon whole black peppercorn - 1 each cinnamon stick - 3 each bay leaves -  1/­­2 teaspoon mustard seeds -  1/­­2 teaspoon coriander seeds -  1/­­2 cup Late Harvest Riesling Vinegar (or sweet vinegar) - 1 cup water -  1/­­4 cup honey -  1/­­4 cup white vinegar - 1 whole cucumber   Instructions 1. Preheat the oven to 375° F. 2. Mix defrosted Impossible Burger(R) or Beyond Burger(R) with one tablespoon of the mint chutney (see below). Roll the mixture into round keftas (oblong meatballs). 3. Place keftas on greased on a baking sheet, and bake at 375° F for 8-10 minutes. 4. Serve with tamarind chutney (see below. 5. Plate with carrot achar (see below).   Coriander Mint Chutney 1. Toast coriander seeds. 2. Cut the stems away from the cilantro and discard stems. 3. Pull the mint from the stems. 4. Place all ingredients in food processor and blend until consistency of pesto. 5. Add a small amount of water to gain the consistency desired.   Tamarind Date Chutney 1. In a saucepan, heat the coconut oil and add spices, garlic, ginger, apple juice, water/­­vegetable stock, dates, and tamarind paste. 2. Cook on a low heat, stirring constantly. 3. Remove from heat and strain the paste through a fine screen to remove any unwanted tamarind seed debris. 4. Add the coconut solids or a small amount of coconut milk. 5. Season with salt to taste.   Carrot Achar 1. Peel carrots and use a mandolin to cut into long thin strips. 2. Lightly toast the spices in a dry pan over medium heat. 3. Wrap the spices in a cheese cloth to create a spice sachet. 4. Mix water, sugar, salt, and vinegar. 5. Add the spice sachet and bring the mixture up to a simmer. 6. Before the mixture starts to boil, remove from heat and add the fresh carrots. 7. Let stand for 1 hour. 8. Place in a container and chill. 9. Leave the spice sachet in the liquid for best flavor. The post Impossible Meatless Kefta with Tamarind Chutney appeared first on Meatless Monday.

Vegan Pear Upside Down Cake

February 25 2019 Vegan Richa 

Vegan Pear Upside Down CakeVegan Pear Upside Down Cake. This amazing Vegan Upside Down Cake needs just 1 Bowl and 40 mins. Use other fruits for variation. Vegan Nutfree Soyfree Recipe. Glutenfree option.  Jump to Recipe I had some pears leftover after entertaining my niece recently and whipped up this upside down cake that she could take along. For some reason hubbs isn’t fond of pears and lately they’ve started giving me headaches if eaten raw. Go figure. But everything works out for everyone in this cake! A gooey caramelized top, soft delicious cake, a dollop of whipped coconut cream.  The pears are sliced and arranged on the bottom of a pan. Maple syrup or brown sugar helps them caramelize during baking. Then a simple vanilla batter on top. Bake until done, then serve with some whipped coconut cream or vanilla ice cream and a sprinkle of cinnamon. Delish! Use the same method to make pineapple upside down cake or use peaches or apple.Continue reading: Vegan Pear Upside Down CakeThe post Vegan Pear Upside Down Cake appeared first on Vegan Richa.

Self-Care Interview Series: Cortney Herrera

January 27 2019 Golubka Kitchen 

Self-Care Interview Series: Cortney Herrera Cortney Herrera is the artisan distiller and founder of the holistic skincare company Wildcare, located in the Pacific Northwest. We’ve been crushing hard on Cortney’s creations, like her expertly distilled hydrosols and face masks full of the most unique, glow-promoting ingredients, and we’re so excited to share this wisdom-packed interview. Routine -- Is routine important to you or do you like things to be more open and free? Structure of certain things like eating & sleeping times has always made me feel the most supported. I am a triple virgo so by nature I crave a solid routine around the everyday basics. With that said, its freeing to just rehash it all and recreate a functional flow if I feel like Im too caught up in our pattern. Now that I have a baby (hes 1!) as much as I want things to be regimented for us all to thrive,  its necessary to play with flexibility for the unexpected too, so Ive shifted a bit more towards that direction. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. We sleep with our curtains open so that each morning we wake up to natural light. We just moved back to Oregon from sunny CA, so this is especially crucial for me here in the Pacific Northwest to feel more stable during the darker winter months. Our baby almost always wakes us up around 7am and usually starts babbling, so well take him out of his crib and have a little cuddle time. If hes not out on a job, my husband Alex will get him ready for the day and then Ill make us a morning beverage (usually tea with mushroom powder and coconut manna, and honey) and either one of us will cook a simple breakfast for the family (tortilla with an egg, handful of parsley or cilantro and a fermented veggie). We both work from home so we each hop on our computers shortly after while switching off with who is playing with baby Oso. One thing I am firm on is giving myself a facial massage for 5-10 minutes after I wash up. My skin loves it, but more importantly its a nice form of meditation to have that little moment of space to zen out a bit. -- Do you have any bedtime rituals that help you sleep well? I opt for a magnesium bath, face mask (I like our creamy Soft Focus Mask at night), sometimes a chocolate and always a cup of tea – lately its a blend of lemon balm, chamomile, oatstraw and raspberry leaf. If time gets the best of me, Ill have a mug of hot water with magnesium powder to relax before bed. Im also really big on lists (virgo) so I usually write a new one before bed every night for all different things like shopping lists, distillation lists, who I need to email back more urgently, recipes I want to make.... everything thats been floating around in my mind that day so Im more freed up before bed. I watch a little Netflix and laugh, and then get in bed around 11. I like the Headspace app as a guided 5-10 minute meditation to center my breathing when I lay down. -- Do you have any kind of mindfulness practice?  Outdoor explorations! We aim to weave one day trip into each week, usually within an hour of home, and drive to a mountain, forest, or river to breathe clean air & explore without much of a plan or direction in mind. Having this free-flowing space contrary to our routines during the week creates lots of room for spontaneity…and sometimes we hit a dead-end, but thats all part of the fun of experimenting and not having a plan! Balance is key. If we dont have time to physically drive to a big open landscape that weekend because of work, well take walks in the neighborhood or a smaller visit to a nearby park (there are parks everywhere in Portland!). I like to be present and check in with myself as I move…how does the sun or mist feel on my skin, what scents are in the air, what does this leaf feel like in my hand.... All of these little check-ins help me feel more grounded and connected. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I stopped drinking coffee and caffeinated tea about 8 or so years ago to curb my anxiety – its helped tremendously! My favorite go-to drinks for energy & focus are roasted dandelion tea, fresh juice we make at home (the greener, the better), or chocolate milk with walnut milk and raw cacao! For the most part good quality chocolate has always mellowed me out actually – I think its the magnesium. -- Do you have a sweet tooth and do you take any measures to keep it in check? I like to opt for something that will satisfy a sweet tooth without the crash or sugar spike like incorporating dates, honey or maple with healthy fats that sustain my energy. Lately Ive been making these very simple almond butter cookies. The recipe is: 1 cup almond butter (any nut butter will do!), 1 egg, 1/­­2 Tbs of virgin coconut oil, a couple spoons of coconut sugar, a pinch of himalayan salt and any spices that appeal (cinnamon, nutmeg, vanilla bean etc). Roll into balls, smoosh with a fork and bake for 10 minutes! -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? My sister Ash (Black Sage Botanicals) makes delicious oxymels – vinegar based tinctures with infused organic and foraged herbs and honey. Im in love with her Tulsi Oxymel made with rose and pomegranate vinegar. It feels heart-opening and nurturing! Im pretty regimented on taking Vitamin D, a DHA fish oil, and iron with nettles along with various flower essences dependent on what my emotional state is calling for. Water is the main tool for me I need to remember, all day every day!!!!! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I aim to get out at least a couple times a week on an adventure and walk, usually finding a new forest to explore here in the northwest. Its been the single best thing for me in releasing any anxiety or stress from the week. I also am just getting back into yoga, focusing on the balance between movement + stillness. Beauty -- What is your idea of beauty – external, internal or both? I see beauty in nourishing and embracing every facet of our unique selves so much that the joy and loving energy we hold for our own bodies and spirit inherently radiates to those around us. I think when we allow ourselves to really connect with others, be vulnerable, be authentic, be blissful, be curious, beauty is an energy thats more magnetic than visually stimulating. I find a lot of rocks beautiful because I take time to notice their expressive nature. -- What is your skincare approach – face and body? My approach is all about balance supported by nature and ancient rituals. Cold-pressed oils, raw honey, herb infusions, powdered herbs....focusing on the balance between humans and the natural world – how we care for botanicals and how they may care for us. I like to look at skincare the same way I look at the food I eat; when I feel happy about the ingredients I apply on my skin, my skin feels happy too. Its all about respecting and caring for ingredients so we create more harmony as we utilize them. My favorite tools are oil + water, in the form of our face oil and hydrosols. It may sound counterintuitive for those two to go hand in hand yet its what our skin is essentially made of and vital for nourished skin + optimal function. After cleansing, Ill mist a hydrosol (during winter I choose Empress Cypress or Rosemary Bay) and follow with SunRoot Solar Serum. Ill take about 5-10 minutes for a facial massage and then follow with another generous mist of Hydrosol. My skin glows!! -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water mainly. Eating lots of healthy fats like coconut oil/­­manna, ghee, avocado. The fish oil and vitamin d every day along with eating a lot of fermented foods and drinking the roasted dandelion tea I mentioned earlier (hormone balancing = skin balancing). The more we can do to support the gut and liver especially, the happier our skin is! I love incorporating raw honey and bee pollen in my rituals. Our Bee Rosy Mask actually has ground bee pollen in it and makes my skin feel like a spring flower. As for my hair, I like to use our skin soother Rosemary Bay Hydrosol to keep my scalp healthy. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? As a mama & business owner, there is always stress – good stress and real earth-shaking stress. The beauty/­­wellness business is pretty idealized – its HARD work and creating boundaries to minimize stress and prioritize your own personal wellness can be easily misplaced. Some things that usually help me release are talking it out with my sisters, breathing deep with a tall glass of water, embracing quietness, saying no when I need to, saying yes when I want to, putting my hands in dirt to work in the garden, and going on a walk. The past year I also started writing more regularly. Oddly enough a lot of it started flowing on my instagram which has led me to a beautiful community of friends that Ill message with on and off. On some more wild days, my husband and I will just run to the living room, turn up the music and just go crazy dancing for 10 minutes and then go back to work. This often helps the most with little stressors, especially seeing baby Oso laughing at us. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I make elderberry syrup every winter and take a spoon everyday when Im run down. Magnesium baths, herbal steams, foot soaks, rest, water, raw honey, and garlic. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Something that always helps me is doing something for myself first thing in the morning, so I dont end up too busy and putting it off later. That usually takes shape as a face massage. At the end of the day when Im laying in bed, I almost always do a self-check in and think of one nice thing I did for myself that day. If I forgot to physically do something, Ill say a few affirmations to myself. Im also quite excited to be starting therapy again and EMDR this month. I honestly am really eager to get back into it and work through some heavy triggers and blockages. I think thats one of the nicest things I could do for myself right now. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Allowing myself space to slow down & connect. Wildcare has been buzzing since conception. We were featured in Vogue the first month we opened, and from there it just became an everyday hustle to stay caught up – a challenge Im incredibly grateful for. Last year I had my first baby, and he arrived to our surprise 2 months early via an emergency cesarean. He remained in the NICU for a month while my husband and I went home as baby and I each had to separately heal. I felt broken, and at first, I jumped right back into work as soon as I had more movement to distract from much of the emotional pain I had experienced. A few months later when he was home, business was great but there was this moment I knew I needed to stop everything, reflect and be present with what I was feeling and with our baby. I closed the shop for a few weeks, and decided to stop taking on new retail partners for pretty much the remainder of 2018. Being transparent and open with those around me – even our customers about what I was going through, has been the biggest change Ive made. Slowing down, bridging that connection of my voice + products, being present and prioritizing the same amount of care for myself that I give others has allowed me to feel more honest with myself. Still a huge work in progress yet this practice continues to reveal a community of supporters that wouldnt have been there unless I was vulnerable. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I feel like inspiration finds me within the energy of the landscapes I’m immersed in. Right now its walking on the soft mossy forest floor in Oregon, hypnotized by rushing rivers and gazing up at towering Fir trees and dancing leaves. I really trust in the natural relationship of quiet down time vs the times Im energized with new ideas, and think its important to allow things to reveal themselves naturally as a connection is made. These visuals, scent memories, and feelings from nature always wind their way into my dreams even years later and lead me to formulas and product names so its best for me to just to go with the flow. Knowledge -- What was your path to becoming a distiller and starting Wildcare? My sisters and I grew up strongly influenced with our moms skin care rituals who worked as a makeup artist for film & tv, amongst other things. As kids, we would concoct foot soaks using pine needles and flowers we would collect on afternoon walks, and hair masks with eggs and mayonnaise! These DIY projects have always stayed with me. My formal schooling was both in Culinary and Herbal disciplines – a foundation that propelled my special focus on care – internal & external. There was an afternoon in particular where I had focused all my energy on exploring a better remedy to comfort my eczema flare-ups. When I noticed all the Rosemary that was growing in our yard near a little Bay tree I intuitively crafted my first Wildcare product, The Skin Soother Rosemary + Bay Hydrosol using a makeshift distillation system out of kitchen pots & pans. I remember I actually cried at the moment I saw the first hydrosol emerge…I really felt lucky to be in the presence of such an ancient form of alchemy. After obsessively spraying this camphorous green-smelling mist for a few weeks & seeing my skins improved health, this artful practice of distilling was something I fully got behind. I spent a year doing playful and careful experimentations, making hydrosols for family and friends. There was one night I even dreamt about filling a table full of tiny amber bottles with aromatic liquid and then a month or so later, I sprung up from a dream and shouted Wildcare! to my husband. Wildcare was born shortly after that in the end of 2015. -- At Wildcare, you make your own hydrosols and advocate their healing properties. Can you tell us a little bit about what they are and why they are so effective? Hydrosols are the subtly aromatic waters from distilled plant material. A copper still is placed over fire, holding spring water (we hand-collect from a local Oregon spring!) & fresh plant material. Inside the still, steam rises & passes through the plant in the form of vapor, carrying vital nutrients, plant acids & suspended particles of the plants essential oils. As the vapor cools, it condenses back into a liquid state and emerges in the form of aromatic water (now a Hydrosol) along with its essential oil counterpart. Our distillations have about an 8 hour duration depending on the plant utilized, a very slow & thoughtful process that requires a focused presence from the distiller. The majority of the essential oil will rise to the top, leaving the Hydrosol with about 0.1% micro-particles of essential oil, making it a very gentle mist without the same safety concerns that essential oils carry. When you purchase a pure Hydrosol, note that it will read as 100% distillate or floral water – without the addition of other ingredients or essential oils. More on the distillation process here. -- What are some of your best-sellers? 100% SunRoot Solar Serum, but more on that below! Our best selling Hydrosols of the season have been the skin soother Rosemary Bay, awakening Palo Santo, and Empress Cypress (a personal favorite!). From our face and body line, Soft Focus Mask has been flying off the shelves. Its a gentle and creamy clay based mask with brightening pearl powder, soothing organic coconut milk, and pineapple extract to even out lackluster skin. Fun and Inspiration -- What is something you are particularly excited about at the moment? SunRoot Solar Serum is a product Ive worked on for 2+ years and was just released! After working so long on this formula, its been the most rewarding experience to see so many glowing reviews pour in. Im overwhelmed in the best possible way. It features a 4-week infusion of organic artichoke leaf in this incredibly beautiful Jojoba oil that Im sourcing directly from a farmer here in the US. He is self-taught and does all his cold-pressing by hand! Artichoke leaf is a powerhouse in healing sun damage, scarring and repairing tissue. Its combined with warming turmeric root, and juicy fruit oils like Sea buckthorn, Rose hip and Raspberry Seed. To extend even more beauty and peace of mind, its a 90+% certified organic formula! I am also in the middle of a complete rebrand, designed by artist Morgan Ritter (my younger sister!), with SunRoot as the first look of Wildcares new visual identity. The bottles are entirely covered with my actual tiny handwriting thats been screen-printed, echoing my commitment to being a maker – literally being a conduit, like water. Its a bold gesture to avoid a standardized typeface and is unlike what is commonly seen in the market, as we intend for this design to be a personal, embodied approach to commerce. -- What do you do to unwind or treat yourself? Its been a challenge as a nurturer however Ive been practicing treating myself more, creating stronger boundaries around my own personal time so that I can give more too. My affirmations since going through what I did last year have been The nurturer deserves to be nourished. I am deserving of nourishment. I am deserving of my own care. Simple pleasures like tinkering around in the kitchen and baking something experimental, even a chiropractic care visit from my favorite Luna Wellness practitioner, Megan makes me feel extra supported. Every so often Ive been treating myself to a facial from any one of a few dear friends here in Portland too. Allowing myself this space has been crucial to be able to lovingly care for child and have peace of mind. -- Standout book/­­song/­­movie/­­piece of art: Book - Aromatic Medicine by Patrice de Bonneval & Cathy Skipper Song/­­Album -Papa Celestin ragtime music, bought it at Mississippi Records :-) Movie - Stargate (I just saw Hackers for the 1st time and that was cool, ha ha ha) Piece of Art - STOOL WITH WHEELS (ALL THE WORLD’S PAIN, YET THERE ARE MOVEMENTS) by Morgan Ritter from her show The Cat House Settlements -- Is there anyone you would like to hear from next in this interview series? Dena Nakhle Birch – She is my friend/­­angel/­­naturopathic doctor based out of Santa Barbara, CA. A brilliant healer with one of the biggest hearts I know. Erica Chidi Cohen – her friendship and book Nurture was incredibly supportive to me after my birthing experience. Neva Osterloh – the sweetest woman offering loving forms of care through her Portland skincare studio. You might also like... Self-Care Interview Series: Gabrielle Russomagno Self-Care Interview Series: Rocio Graves Self-Care Interview Series: Satsuki Shibuya Self-Care Interview Series: Lauren Haynes .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Cortney Herrera appeared first on Golubka Kitchen.

Vegan Churro Scones – No Oil

June 4 2019 Vegan Richa 

Vegan Churro Scones – No OilThese Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. Soyfree Recipe Nutfree option Glutenfree option Jump to Recipe Scones are the sweet breakfast of choice in our house. No one seems to like pancakes much. Insert surprise emoji :). Some buttery, just lightly sweet scones, with fruits and masala chai however are Perfect. These Scones need just 8 ingredients and 1 Bowl. Mix all the dry, add some chilled coconut cream and apple and mix to make a dough. Shape into a disc, brush with coconut cream so that the cinnamon sugar stays put. Sprinkle the cinnamon sugar mixture generously. Then slice and bake! There is no added Oil in these scones. The chilled coconut cream is enough fat for the amazing buttery flaky texture. Chill the coconut cream for longer for best results! For a lower fat scone, sub half of the coconut cream with chilled lite coconut milk. Lets make a double batch of these cinnamony scones.Continue reading: Vegan Churro Scones – No OilThe post Vegan Churro Scones – No Oil appeared first on Vegan Richa.

Grill Up these 7 Plant-Based Recipes for a Meatless Memorial Day

May 27 2019 Meatless Monday 

Grill Up these 7 Plant-Based Recipes for a Meatless Memorial DayGrilling season is officially here, and while many may associate hot dogs and hamburgers with outdoor cooking, there are endless ways to satisfy your hungry guests with meatless ingredients. You might decide to skewer a mélange of veggies on a kebab, give new life to an avocado or stick a few ears of corn on the grill. The limit is your imagination. As an added bonus, meatless recipes tend to cost less and be better for both the planets and your health compared to their meaty counterparts. This Memorial Day is the perfect opportunity to host a meatless BBQ ; if your group is craving something sandwiched between a bun, consider one of these mouthwatering meatless burgers . For recipes more out of the box, check out these unexpected fruits and veggies , including grapes and romaine lettuce, that truly shine when grilled. And of course, take a look at some of our favorites below to get your Meatless Monday ideas cooking! Grilled Tofu Steaks With Spicy Strawberry-Ginger Glaze from Jackie Newgent, RDN Grilled Mushroom Cobb Salad from The Mushroom Council Grilled Vegetable Flatbread Pizza from Craving Something Healthy Grilled Avocado with Salsa from Circle B Kitchen Grilled Artichokes from Sharon Palmer, the Plant-Powered Dietitian Pineapple Ginger Tofu over Edamame from The Pink Apron Grilled Vegetable Tacos from Homemade Nutrition Hungry for more? Head over to the Meatless Monday Summer Cookout Pinterest Board , where youll find plenty of tasty, plant-based BBQ ideas. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Grill Up these 7 Plant-Based Recipes for a Meatless Memorial Day appeared first on Meatless Monday.

Tri-Color Coleslaw

May 20 2019 VegKitchen 

Tri-Color Coleslaw This colorful and crunchy slaw combines massaged kale with both green and red cabbage. It goes with just about every kind of meal, and you can vary it each time with different dressings (see suggestions following the recipe). You can also add a little dried fruit or apple for a sweet twist, as suggested in the variation. The post Tri-Color Coleslaw appeared first on VegKitchen.

Cabbage, Apple, and Raisin Slaw

May 17 2019 VegKitchen 

Cabbage, Apple, and Raisin Slaw This colorful and naturally sweet slaw is a medley of cabbage, apples, and raisins with an appealing crunch. It’s great for everyday as well as holiday meals. Photos by Evan Atlas. The post Cabbage, Apple, and Raisin Slaw appeared first on VegKitchen.

Vegan Apple Cake with Cinnamon Custard

April 30 2019 Vegan Richa 

Vegan Apple Cake with Cinnamon CustardVegan Apple Cake with Cinnamon Custard. Easy Apple Cake that is soft and light. Served with a creamy vegan vanilla custard. Soyfree Recipe. Nut-free Gluten-free Options. Jump to Recipe You all love my simple cakes! Here’s another simple Apple cake that is served with a vanilla custard! I like lighter cakes during spring and summer and this lightly sweet custard is perfect accompaniment with the cake. No loads of sugar to make an iciing. The Custard adds the right amount of moisture, flavor and texture combination with this cake. This Vegan Apple Cake is simple vanilla cake batter with some cinnamon and apples mixed in. The batter is topped with a little coconut sugar mixture to make a caramelized and spiced crust. Serve it warm with the creamy 5 ingredient vegan custard. Just like my popular upside down pear cake, this cake comes together really quickly and is great to serve for breakfast (add some nuts and seeds to the batter) or as dessert.Continue reading: Vegan Apple Cake with Cinnamon CustardThe post Vegan Apple Cake with Cinnamon Custard appeared first on Vegan Richa.

Recipe | Sweet and Sour Tempeh

April 26 2019 Oh My Veggies 

If you’ve been a vegetarian for a while, maybe you remember that in the mid-aughts, Gardenburger was a really big deal. (Sidenote: Don’t you love the word “aught”? It’s so old timey.) When it came to vegetarian convenience foods, there was Gardenburger and there was Amy’s. But then Gardenburger went bankrupt and they were bought out by Kellogg’s and suddenly all the yummy frozen meals were no more. They still make the burgers, but even those aren’t in every grocery store like they used to be. And when I can find them, it’s only the Original flavor, not any of the others. This makes me sad! When I had a bunch of pineapple to use, I was brainstorming for ideas and I remembered the Gardenburger Sweet and Sour Pork that I used to buy constantly when I was in school–my favorite part was always the little bits of pineapple. The whole faux pork thing doesn’t appeal to me so much anymore, but I still think of that frozen meal once in a while, so I thought I’d try recreating it using tempeh. I’ve written about using tempeh before; for a recipe like this, I like to cut the tempeh into […]

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas

April 13 2019 Golubka Kitchen 

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas Do you ever use your steamer? My $10 bamboo steamer is one of my favorite kitchen tools. I love how quick the steaming process is – generally much faster than roasting or even sautéing in some cases. I also really like how steaming imparts moisture onto ingredients, so they come out hydrated and silky smooth. Some people think steamed veg is boring because there’s no oil or seasoning, but you can liberally oil and salt your steamed goods after they are done. This little meal mostly comes together in the steamer. You steam the sweet potatoes until they are soft and custardy, throw in the broccoli and kale in the last few minutes of cooking the potatoes, and serve everything with a liberal slather of our cucumber tahini ranch and crispy chickpeas. We have a tahini tzatziki recipe in our cookbook, and this ranch is sort of reminiscent of that. It’s an addictive sauce that’s amazing on pretty much everything. We made this whole meal on our Instagram Stories if you’d like to see the process (look for it later today). Below you’ll find some links for things we’ve been into lately. Wishing you a great weekend :) Mama Eats Plants E-Cookbook – We love everything that Amanda does, and have been so excited for her ebook to come out. It’s everything we ever wanted and more: delicious, cozy plant-based recipes, low waste organization tips, beautiful writing and photos. Highly recommended if you’re in need of some inspiration in the kitchen and beyond. Green Kitchen Stories New Website – Everyone’s favorite vegetarian bloggers just launched their new website and it’s so beautiful. We love watching their stunning cooking videos over and over :) Bon Appetit Youtube Channel – Speaking of cooking videos, we love watching Bon Appetit’s test kitchen videos. The editing is perfect, the hosts are full of charm, and the videos are always packed with little tricks and tips that will most definitely improve your cooking. This one of Brad Leone and Samin Nosrat making focaccia is solid gold. How I Built This – We’ve been binge-listening to this entrepreneur-centred NPR podcast. It’s fun to hear how some now giant companies got started out of thin air. Some favorite episodes include: Alice Waters, Yvon Chouinard. Our Planet on Netflix – As heart-breaking as it is awe-inspiring, this is a nature documentary that really stops you in your tracks and gets you to reconsider your impact, beyond your day to day life. I definitely cried through the whole first episode. Asparagus Fries on YumUnviverse – Plant-based cooking goddess Heather made the asparagus fries from our cookbook and shot the most beautiful video of the process. Can’t wait to make these with the first of the asparagus soon. Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas   Print Serves: 2 as a main or 4 as a side Ingredients for the cucumber tahini ranch ¼ cup tahini zest from 1 large lemon, divided juice from 1 large lemon 2 tablespoons olive oil 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tablespoon nutritional yeast 1 teaspoon garlic powder 1-inch piece of cucumber - shredded 3-4 sprigs of dill - chopped 2 scallions - sliced sea salt and freshly ground black pepper - to taste apple cider vinegar and water - for thinning for the vegetables and chickpeas 2 medium sweet potatoes - halved olive oil 1 15 oz can chickpeas or 1½ cups cooked chickpeas sea salt 1 teaspoon nutritional yeast 1 teaspoon smoked paprika 2 stalks of broccoli - cut into florets 4-5 leaves Lacinato kale - stemmed and torn lemon zest (reserved from the ranch) red pepper flakes Instructions to make the cucumber tahini ranch In a medium bowl, combine the tahini, half of the lemon zest (reserve the rest for later), lemon juice, olive oil, maple syrup, mustard, nutritional yeast, and garlic powder, and mix until you have a smooth paste. Add the cucumber, dill, scallions, salt and black pepper to taste, mixing everything in. Your ranch will be pretty thick at this point, so thin it out with splashes of apple cider vinegar and water, until you have a glossy, creamy sauce. Taste for acidity, salt, and pepper, and adjust if needed. This ranch will last refrigerated in an air-tight container for 3-4 days. to make the vegetables and chickpeas Set a tiered bamboo steamer or steaming basked over a pot with boiling water. Place the sweet potatoes into the steamer, cover, and steam for 35-40 minutes, or until the potatoes are fork-tender and custardy. While the sweet potatoes are cooking, prepare the crispy chickpeas. Drain and dry off your chickpeas really well with a kitchen towel, lightly rubbing them to get as many as you can out of their skins. This will prevent the chickpeas from popping in the pan. Warm a generous pour of olive oil in a large pan over medium heat. Add the chickpeas and fry, stirring occasionally, for about 15 minutes, until golden and crispy. Transfer the chickpeas to a bowl and mix in some salt to taste, as well as the nutritional yeast and smoked paprika. Do not wash the pan, but wipe it off if theres any burnt bits. In the last 5 minutes of the sweet potato steaming time, add the broccoli and kale to the same steaming basket or add another tier to your bamboo steamer and add the green vegetables to that. Cover and steam for 5 minutes, until the broccoli is bright green and the kale is slightly softened. While the broccoli and kale are steaming, warm a bit more olive oil in the same pan you used for the chickpeas, over medium low heat. Add the reserved lemon zest (from the ranch recipe) and a pinch of red pepper flakes and let the oil infuse until the vegetables are done. Once the vegetables are done steaming, add the broccoli and kale to the pan with the infused oil, add a pinch of salt, and toss to coat. Serve the steamed sweet potatoes with a pinch of salt, a good slather of the ranch, topped with the green vegetables and chickpeas, and liberally drenched in more ranch. Enjoy! 3.5.3226 This post contains Amazon Affiliate links. The post Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas appeared first on Golubka Kitchen.

Gur Para (Punjabi Sweet Snack)

March 17 2019 Manjula's kitchen 

Gur Para (Punjabi Sweet Snack) (adsbygoogle = window.adsbygoogle || []).push({}); Gur Para, Punjabi Sweet Snack Gur Para is a traditional Punjabi treat. This is made in preparation for festivals such as Holi, Makarshakrantri, and Diwali. Gur Para makes for a great homemade gift because of its long shelf life. It can be stored for up to 2 months in an airtight container. This is a super simple recipe that only requires a few ingredients.   For Dough - 1 cup all-purpose flour (plain flour, maida) - 2 Tbsp sooji fine (samolina) - 2 Tbsp oil - 1/­­3 cup water, use as needed For Syrup - 3/­­4 cup gur (jaggery) - 1 tsp oil - 1/­­4 cup water Making Para -  Mix flour, sooji, and oil, and mix it well to get consistency of breadcrumb.  Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes. - Knead the dough for another minute and divide in two equal parts. - Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers. - Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape. - Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little piece of dough in the oil. The dough should make the oil sizzle and come up slowly. - Fry the paras until both sides are light golden-brown. Let them cool off to room temperature before coating them. Making Sugar Syrup -  Put the water and gur in a frying-pan and bring to a boil on medium heat. Keep stirring till gur is dissolve, syrup should be about 1 thread, to check the right consistency of syrup drop the syrup in cold water and you should be able to roll into ball. Close the heat. - Put all the paras to the syrup and mix it well, making sure all the paras are coated with syrup. Keep stirring every few minutes and keep separating them. After they are just warm, take them out on a greased plate, making sure that paras are not clumped together. - Allow them to cool. Gur paras can be stored for several weeks in airtight container. Notes: If Syrup consistency is not right paras will be sticky, if paras are little sticky let them dry for longer. You will also like to see these recipes they are good for gifting and easy to make Moong dal Ladoo, Apple Coconut Burfi, Besan Save   The post Gur Para (Punjabi Sweet Snack) appeared first on Manjula's Kitchen.

Less Waste: Broccoli Stem ‘Tartare’

February 27 2019 Golubka Kitchen 

Less Waste: Broccoli Stem ‘Tartare’ It seems like a lot of people still see broccoli stems a scraps to be thrown away, but the truth is that broccoli is delicious in its entirety. The stems make up the bulk of the weight for a reason – they are totally edible, incredibly tender inside, and very versatile. To prep them, all you have to do is peel away the tough outer skin, and you’ll be left with a velvety ‘heart,’ which kind of reminds us of an artichoke heart. It can be utilized in so many ways – in fried rice, soups, salads, gratin, latkes, and even apps. This ‘tartare’ is an unexpected little number to serve on a snack platter, but we think that it will pleasantly surprise any guests. It comes together with the help of staple pantry ingredients, and tastes indulgent…but in reality you’re eating a bunch of broccoli. Win-win all around. We came up with the idea for this recipe because broccoli stems get incredibly tender when steamed, and they take on flavor really well, like little sponges. We’ve seen various plant-based ‘tartare’ done before, like carrot tartare and avocado tartare, so we had the idea to try out something similar with broccoli stems. We marinated the stems with classic tartare ingredients like mustard, capers, and red onion (or shallot), and were so pleased with the result. Give broccoli stems a chance! And enjoy :) Broccoli Stem Tartare   Print Serves: 3 cups Ingredients 4 broccoli stems (or 5-6 if theyre particularly thin) ⅛ of 1 red onion - finely chopped 2 teaspoons capers - minced 4 teaspoons mustard (mix of Dijon and grainy or just 1 type) 4 teaspoons apple cider vinegar 2 teaspoons tamari sea salt black pepper red pepper flakes 5 tablespoons olive oil any herbs of choice - for garnish (optional) Instructions Prepare a steamer or steaming basket and boil water for steaming the broccoli stems. Peel the broccoli stems with a vegetable peeler, making sure to peel away all the tough outer skin, until youre left with the tender inner stem. Roughly chop the stems into about ½ thick rounds and place in the steamer basket. Steam for 10 minutes, or until very tender but not mushy. Once ready, chop the broccoli stems into finer pieces. You can chop them finely for a smoother tartare or leave them chunky for one with more bite. Meanwhile, in a large mixing bowl, combine the onion, capers, mustard, apple cider vinegar, tamari, salt, black pepper, and red pepper flakes to taste, and mix. Pour in the olive oil, whisking it in to emulsify. Add the broccoli stems and mix to coat in the dressing. Transfer the tartare to an airtight container and ideally refrigerate for 30 min to an hour before serving, to allow the broccoli stems to marinate, and also for the olive oil to thicken, which will make the tartare easier to spread. Serve with your favorite crackers or toasted bread, garnished with any herbs of choice. 3.5.3226 You might also like... Fruit Leather Puzzle Tofu Saag Paneer, Spring Style Raw Onion Bread Pink Soup with Roasted Onions and Broccoli .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Less Waste: Broccoli Stem ‘Tartare’ appeared first on Golubka Kitchen.

Candied Chocolate Dipped Citron + Video

January 31 2019 Golubka Kitchen 

Candied Chocolate Dipped Citron + Video I’m constantly amazed by the fact that nature gives us the exact things we need during each given season. Citrus season might be my favorite fruit season, just because it’s such a ray of sunshine in the midst of winter bleakness. The contrast between the quiet darkness of this time of year and the bright, juicy, sweet citruses that spring up at the stores is especially intense. Our grocery store is exploding with all kinds of citrus varieties, more than I can count on my two hands. I couldn’t resist getting a few citrons, since they smelled amazing, and I had never tried them before. I knew that they have a really thick rind (they are mostly rind really), which is great for candying. After doing some research, I also learned that citron is one of the original citrus fruit, from which a lot of the other household citruses were developed. So, to celebrate this year’s citrus season, I made some candied, chocolate-dipped citron. The process will make your kitchen smell amazing, and the result is such a unique and delicious treat, with a perfect balance of sweetness, bitterness, and citrusy zing. I also made a ‘day of eating’ video, which takes you through the whole candying process, as well as a day of plant-based meals. All the recipes and things mentioned in the video are linked below :) Video links: Magic Moisturizer Gua Sha Routine Shortcut Steel Cut Oats Pasta e Ceci (Chickpea Noodle Soup) Candied Chocolate Dipped Citron   Print adapted from David Lebovitz Serves: about 1½ cups Ingredients 2 citrons 1½ cup maple syrup or a mixture of maple syrup and honey (not vegan) 1 cup water, plus more for blanching the citron pieces ½ - ¾ cup chocolate chips Instructions Wash and dry the citrons. Cut out any flesh and seeds (you can juice the flesh and use the juice in your water, in salad dressing, or as an acidic finish to any savory dish), then cut the rind into strips. Put the rind strips in a medium pot, cover with water, and blanch the citron pieces in simmering water for 30 minutes, until translucent. Drain the citrons and return to the same pot. Add the maple syrup/­­honey (if using) and water. Bring the mixture up to a boil, stirring a few times. Turn the heat down to establish a strong simmer, and simmer until the syrup reduces, almost completely. You should be left with candied citron strips, covered in a thin layer of syrup. This will take about an hour or more. Let cool for about 15 minutes. Transfer the strips to a wire drying rack to let any excess syrup drain off. Meanwhile, melt the chocolate chips on a double boiler. Dip each citron strip into the chocolate, so that its about half way covered. Transfer back to the drying rack. Once youve dipped all the citron strips in the chocolate, transfer the whole rack to the refrigerator to let the chocolate harden. Keep the candied citron refrigerated in an airtight container. Enjoy! 3.5.3226 You might also like... Rose and Lavender Parfait and a Breakfast with Friends Chocolate Avocado Truffles and Concord Grape Sorbet Parsnip Cake with Candied Kumquats Clementine Fudge Cake .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Candied Chocolate Dipped Citron + Video appeared first on Golubka Kitchen.

Apple and Cottage Cheese Muffins

January 26 2019 Oh My Veggies 

The advantage of this recipe is that it requires very few ingredients. These muffins are quickly mixed, quickly baked… and quickly eaten! They can be transported easily to eat on the go, in the office, or at school. The inspiration for this recipe came from my having leftover cottage cheese, which I decided to incorporate into some muffins. The cottage cheese makes these muffins so tender and gives them an enjoyable, creamy taste.


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