sugar - vegetarian recipes

Try it! You will enjoy it!

Vegan Pizzadillas

Recipe | Thai Tofu and Noodle Salad

Gobhi ke kofte recipe | gobhi ka kofta | gobi kofta curry recipe

Rava chakli recipe | rava murukku | sooji chakli | suji murukku










sugar vegetarian recipes

Makhana Matar Curry

May 6 2019 Manjula's kitchen 

Makhana Matar Curry (adsbygoogle = window.adsbygoogle || []).push({}); Makhana Matar Curry Makhana Matar Curry is a delicious gravy-based dish. This can be a tasty side dish for formal dinner or even a quiet dinner with a few friends. Makhana and matar is made with a spicy tomato and cashew gravy. I like to serve with fresh hot puris or white rice.  - 3 cup makhana (fox nut, phool makhana) - 3 Tbsp oil - 1/­­4 cup green peas (I am using frozen peas) For Garvy - 2 cup tomatoes (chopped) - 1/­­4 cup cashew (kaju) - 1 Tbsp ginger (chopped) - 1 Tbsp oil - 1/­­2 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 2 tsp coriander powder (dhania) - 1/­­2 tsp red chili powder (lal mirch) - 1 tsp salt - 1 tsp sugar - 1/­­4 tsp garam masala - 1/­­4 cup cilantro (finely chopped, hara dhania) -  Heat 3 tablespoon of oil in frying pan over low medium heat, add the makhana and roast them stirring continuously until they are crisp, this should take about 3-4 minutes. Keep aside. - Blend tomatoes, cashews and ginger to make a pure. - Heat the oil in a sauce pan, test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, chili powder, salt and sugar. - Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add roasted makhana and green peas mix it well add about 1-1/­­2 cups of water. Cover the pan and let it cook for 6-7 minutes over low medium heat, until peas are tender. Note: add more water if you like more gravy. - Turn off the heat add garam masala and cilantro mix it well.  Adjust thickness of gravy to your liking, with time Makhana Matar Curry becomes thick. Serve Makhana Matar Curry with your choice of bread I like to serve with Paratha, Puri or with Plain Rice.  The post Makhana Matar Curry appeared first on Manjula's Kitchen.

Self-Care Interview Series: Rachelle Robinett

May 5 2019 Golubka Kitchen 

Self-Care Interview Series: Rachelle Robinett Rachelle Robinett is an Herbalist, Holistic Health Practitioner, and founder of Supernatural, a company dedicated to real-world plant-based wellness. Rachelle has been studying the relationship between plants and people her entire life – be that on a farm in the Pacific Northwest (where she grew up) to time with healers, specialists, and shaman in farther-away places. She now provides functional plant-based wellness services, products, and education to empower people to understand their health, and lean into it, naturally. Routine -- Is routine important to you or do you like things to be more open and free? This has changed a lot for me since launching my company and having total control of my schedule. I do schedule every thing, but also move through life very intuitively. For example, on a day off Ill plan to ride my bike but once Im on it, it doesnt matter to me where I go. There are things I do routinely (meal preparation, exercise, rituals, sleep) but I never ignore instincts or anything my body is telling me. I love to be surprised but also care so much about how I spend every moment that planning is a big part of my life. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. No more alarm clock! Or, infrequently, which isnt something I would have predicted for my life. Ill wake up to open windows and the sounds of birds on a breeze. A glass of water with a tincture and probiotics. If its a day off, Ill skip caffeine and head out for a run while Im still sleepy. I love waking up while I run. A work day means a small cup of cold-brew with MCT oil and (currently, though it changes as I work with different herbs) mucuna pruriens and L-theanine. I practice intermittent fasting daily so dont typically eat until 11am or later but in the morning Ill make a broth or giant green juice and also a smoothie, which becomes brunch. A meditation ritual with some South American plants Ive come to love and then its off to the races. -- Do you have any bedtime rituals that help you sleep well? Getting away from blue light! If Im near screens, they have physical filters and apps (like flux) installed to reduce the effect. Dimmed lights, incense, my Zen Spa Stuff playlist, and something to drink. There are always herbs at night as my energy tends to run very high, naturally. I cycle between kava kava, skullcap, valerian, poppy, lavender, and more. Also very in love with a relaxing face-washing routine. :) -- Do you have any kind of mindfulness practice?  Im working diligently at becoming a more regular meditator. Its most days now, but Id like to deepen it. Otherwise, yoga, running and long bike rides silence my mind. I can practice yoga (ashtanga) for hours a day and be thrilled. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – A giant smoothie made with fresh tropical fruits and fats, ideally picked from a jungle farm that morning. Lunch – All the vegetables, fresh and raw and local. Amazing olive oil, avocado, or coconut. Maybe some seeds. Seaweed too. Every color of the rainbow. Snack – 100% cacao. Local. Dinner - See lunch. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? Currently I have about 1/­­2 cup of cold-brew coffee that we make at home. Im so high energy naturally that I often dont finish it. Green juice is my favorite energy support. Otherwise I use water, food, sunlight and breath to adjust my energy. -- Do you have a sweet tooth and do you take any measures to keep it in check? Dark chocolate – often homemade but if bought its 92 – 100%. Ill eat that for breakfast, honestly. My sugar intake is so low that sweets cravings are rare but if they get aggressive Ill have extra cacao in smoothies or elixirs, or eat more fruit, sweet potatoes/­­yams, etc. Chocolate chip cookies are dear to my heart though. -- 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? This evolves as I learn and grow too but ... – An excellent probiotic – Personalized herbs. For me those are mood-supportive and nervous-system soothing. I use a combination of herbal teas (infused overnight), tinctures (HerbPharm are my favorite!) and well-sourced powders. – Supplements depending on bloodwork, body composition and lifestyle. – Im seeing the greatest overall health changes in my clients who are working on gut health. It just affects so much! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I live to move. Every single day if possible! If I skip more than two days, I get really restless. Running and yoga are my favorite, but I need both. I joke that running is my church; I treasure it and find it extremely cathartic. Yoga keeps everything balanced and I hope to have the practice for life. Weather permitting, Ill ride my bike for hours but that just feels like play. Im also into strength training (aka lifting weights at the gym, which surprises people). Overall, I consider exercise as essential as good food, water, and sleep. My preference for high-intensity exhaustive stuff comes from my high-energy personality but isnt necessary for everyone. Ive seen some of the fastest changes in my body with a daily yoga practice, some walking, and an excellent diet. -- 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? Absolutely heavenly. Excellent playlists are essential! Also, just do it. ;) Beauty -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I think people doubt me when I say greens, and especially green juice, are responsible for the glow but I really mean it. Veggies veggies veggies, healthy fat, tons of water, and sweat! -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Aside from food, water, rest, and sweat, I find that a consistent routine of gentle exfoliation and good quality rehydration (topically, that is) work best for me. Continually renewing the surface, allowing skin to breathe, and keeping it nourished with really simple ingredients (I love Egyptian Magic and fruit enzyme or honey-based masks) gives really great face. That said, Im not an esthetician and have increasingly more respect for what I dont know about skincare (thanks to spending more time with the professionals at CAP Beauty, especially) and it will differ for everyone. What wont differ is the value of a right diet to help reduce inflammation, increase circulation, maintain hydration, and provide enough energy for both exercising and rest. :) Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Exercise and sleep have always been stress-reliefs for me. Ive recently integrated more meditation, and herbs of course (especially nervines). Whats making the greatest difference, though, is - as with most things - addressing the root cause or source of the stress. Rather than just trying to breathe between emails, Im looking at how to reduce email overall. Setting timers, limits on the number of meetings Ill take each day, inbox pausing, and scheduling (and sticking to) more time truly offline. Personal days, screen-free evenings or weekends, etc. If doing this, its important to prepare for there to be more to address when you return to it, so another part of the practice may be letting go of how much we want to engage with and choosing quality over quantity. Much harder said than done. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Heat and spice! I completely eliminate all sugar including fruit and yes, honey too. I put on three extra layers to get warm and stay warm. Garlic, ginger, and all sorts of spice. And rest. Essentially, Im aiming to help my body reach a sort of break-point with the cold/­­flu, or to sweat it out before it even reaches a peak, which Ive had a lot of success with. Medicinal mushrooms can also be great for cold/­­flu season. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? Im working on this. (See above regarding stress avoidance!) My work is my play is my passion is my love so whats not work is sometimes very hard to determine. My hypnotherapist friend suggests that if it makes me happy, perhaps its not important to distinguish. My partner has inspired me to take in information from sources entirely outside of my usual bubble, which is great for play, and avoiding a filtered or algorithmic existence. This is a new practice for me. I grew up in a home that didnt allow for play so its something Im creating space for and learning how to do as an adult. 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? Ive found that its just impossible to be my best self when Im not taking care. Its really priority number one (and two, and maybe three) at this point. That said, there are times when life when its worth compromising different things. Like, in my twenties when I worked my ass off (and loved it) in order to achieve certain things. Now, I feel freer to play and rest. These bodies are our only homes in this life. I am so grateful to have one; I really think of it like my best friend and partner in existence. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Learning how to eat entirely plant-based, and well. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Thankfully, I dont have these. But, the opposite side of that spectrum is overworking, under-socializing, or burnout. And, existential crises which seem to strike when things are best. Rest and changes of scenery can do wonders. (Lately, I have been exploring procrastination from the perspective of mindfulness, though. This is an enlightening talk on it.) -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Instead Ill choose a couple of people: My mom, who as a Dietician gave me the greatest start in understanding nutrition, but more importantly taught me how to listen to my body. Rather than bandaging symptoms, she showed us how to ask why and follow the clues to root causes. My dad, an Anaesthesiologist who - much the opposite of Mom - taught us about medicine yes, but of more value he gave me the travel bug and experiences with wild nature that started and perpetuate my relationship with earth. And, Wendy Green, who I met at the perfect time in my journey. She helped direct my then multitudinous health practices into a more singular approach, which Ive honed and deepened since we met years ago. She also showed me how much I love ashtanga yoga, which is the gift of a lifetime. Ill be back to her retreat for the third time this summer. Knowledge -- Do you have any recommendations for those thinking of taking their career in a similar direction? Where does one start, where to find the education, how important is certification, etc. This is one of the most common questions I receive! I appreciate Mountain Rose Herbs list of resources for those looking into schools, teachers, or even just books. Its worth knowing which certifications are recognized by The American Herbalists Guild, though many people disregard the value of that and choose to study from great herbalists or schools that exist outside of the system. Id recommend as much exploration and direct experience as possible in the form of classes, workshops, and apprenticeships before then committing to a longer-term study. Find someone whose approach you respect and identify with and learn from them in whatever ways are available. -- Tell us about HRBLS, your beautiful herb infused chew line! Woo, HRBLS! These are my babies! Long story short, I wanted to give people an easy, delicious, beautiful but still very effective form of herbs. The HRBLS are gummies, or chews, that are equivalent to a dose of a tincture, a strong cup of herbal tea, or some capsules. Theyre a marriage between functional food and herbal remedies. A snack medicine or treat with benefits. Nerve Less is the first flavor (honeyed lavender tarragon) and includes my favorite herbs for daytime stress and anxiety relief, which so many folks come to me for help resolving. In the near future, well announce the next flavor – okay flavor s. :) -- And a last, fun one: what are your three favorite plants for the spring season and why? – Nettle! Because its my bff (we grew up together) and the coolest combination of edible green, super-green plant medicine, and a natural antihistamine. – Dandelion: I love the multi-taskers and like nettle, dandelion is an edible flower and bitter green (great for digestion), and medicinal top to root. – Mimosa. The tree of happiness which blooms more in the summer than spring, but close enough. Aside from looking magical, its full of medicine – everything from antioxidants to DMT. Fun and Inspiration -- What do you do to unwind or treat yourself? Deep massages – two hours with the strongest hands I can find please! Acupuncture. Running, yoga, riding. TRAVEL. The post Self-Care Interview Series: Rachelle Robinett appeared first on Golubka Kitchen.

Fudgy Sweet Potato Brownies

May 1 2019 Golubka Kitchen 

Fudgy Sweet Potato Brownies I consider these to be snacking brownies, rather than full-on dessert brownies. They’re vegan, gluten-free, flourless, and pretty lightly sweetened. They depend on steamed sweet potato for much of their fudgyness and even some of their sweetness. In other words, they’re pretty virtuous as far as brownies go. But not too annoyingly so, since they’re still plenty delicious. They’d make for a great lunchbox snack for kids or a midnight bite for students. They freeze well, too, so it’s good to keep a batch in the freezer to satisfy any kind of sweet tooth emergency. We are huge fans of using sweet potatoes as an ingredient for good vegan desserts – see these truffles, this pudding, and this nougat. They do so many things: they bind, contribute moistness, add a bit of sweetness, but also largely act as a blank flavor slate. We are currently obsessed with steamed sweet potatoes and found that that method of cooking works beautifully for these brownies. Sweet potatoes come out incredibly silky when steamed, and the process also hydrates them quite a bit, which is crucial for that fudgyness in the brownies. Steaming generally cooks sweet potatoes faster than roasting them, so that’s another little bonus. Just a note that we used a Japanese, white-fleshed sweet potato for this photoshoot because that’s all they had at the store somehow. You can definitely use a regular, orange sweet potato. Hope you’ll give these a try! Have a great rest of your week :) Fudgy Sweet Potato Brownies   Print inspired by Minimalist Bakers black bean brownies Serves: 12 brownies Ingredients 2 tablespoons ground flax seeds 1 medium sweet potato - steamed until fork-tender and peeled 3 tablespoons olive oil or soft coconut oil, plus more for oiling the tin ½ teaspoon vanilla extract ¾ cup cocoa powder ¼ cup + 3 tablespoons coconut sugar 1½ teaspoons baking powder generous pinch of sea salt dairy-free dark chocolate chips - for topping optional: nuts, and/­­or coconut flakes - for topping (we also used rose petals, which should be added after baking) Instructions Preheat oven to 350°F (175° C). Prepare a 12 hole muffin tin by oiling each hole with olive oil or 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 sweet potato until smooth. You should have about 1¾ - 2 cups of sweet potato flesh. Add the oil, 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. 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. Top each brownie with some chocolate chips and any other topping of choice, if using. Place in the oven and bake for 28-30 minutes, until the brownies are dry to the touch on the outside but still quite fudgy inside. Let cool for at least 20 minutes before removing the brownies from the pan. Keep refrigerated or frozen in an air-tight container. Notes These brownies are very mildly sweetened. If you prefer a sweeter brownie, I would recommend adjusting the amount of sugar to a full ½ cup. Since this is vegan batter, you can also safely taste it for sweetness before baking and adjust as needed. 3.5.3226 The post Fudgy Sweet Potato Brownies appeared first on Golubka Kitchen.

Rice Pudding

May 1 2019 Vegan Dad 

Rice Pudding For some reason I had a craving for rice pudding. Its probably because every day reveals another disaster from the conservative government here in Ontario and its driving me to seek all the comfort foods. This pudding tastes great warm or cold, and if you are not a big fan of raisins just leave them out. The cashews work double duty by providing creaminess and helping the pudding thicken as it cooks. This makes a lot of pudding, so if you are not feeding a family with four very hungry kids like I am, make a half recipe in a smaller pot. INGREDIENTS Serves 8-10 - 3 cups water - 1 1/­­2 cups white jasmine rice, rinsed - 3 cups non-dairy milk (I used soy), divided - 1/­­3 cup cashews (soaked in water for a few hours if your blender isnt that strong) - 1 cup sugar - 1/­­8 tsp turmeric - 1 1/­­2 cups raisins - 1/­­8 tsp cinnamon (or more to taste) - 1 to 1 1/­­2 cups non-dairy milk - 3 tbsp margarine - 1 tsp vanilla extract METHOD 1. Get the water boiling in a large pot. Add rice, bring to boiling, then reduce heat to low. Cover and let simmer for 20 mins. The water should be all absorbed and the rice partially cooked (i.e. soft but still a but chewy). 2. While the rice is cooking, blend together 1 1/­­2 cups of the non-dairy milk with the cashews until very smooth. Add the remaining 1 1/­­2 cups of non-dairy milk, the sugar, and turmeric. Blend until smooth. 3. When the rice is done, add the milk/­­cashew mixture to the pot and mix well. Bring to bubbling over medium heat, stirring constantly. Cook for  about 10 mins, stirring constantly, reducing the heat as needed to keep the pudding from spluttering. The mixture will become very thick, creamy, and consistent, and the rice will complete cooking though still maintain some bite.  4. Add the raisins and cinnamon. Stir in the final 1 1/­­2 cups of non-dairy milk to return the mixture to a pudding consistency. You can stir more in later as the pudding cools, if needed.  5. Remove from the heat and stir in the margarine. Then stir in the vanilla.  6. Cool to desired temperature and serve. 

Vegan Hamantaschen

April 29 2019 VegKitchen 

Vegan Hamantaschen Making these traditional Purim cookies in a vegan rendition is not much of a stretch--Earth Balance comes to the rescue. I like to make them with at least two, or even three types of jam for variety and color. Makes about 2 dozen 2 1/­­2 cups whole wheat pastry or spelt flour, plus more as needed 3/­­4 cup sugar 1 1/­­2 teaspoons baking powder 1/­­4 teaspoon salt 3/­­4 cup nonhydrogenated vegan margarine or shortening (such as Earth Balance, in both cases) 1 teaspoon vanilla extract 1/­­4 cup orange juice (from about 1 large orange) Fillings (use any, or a combination): The post Vegan Hamantaschen appeared first on VegKitchen.

Legendary Layer Bean Dip - Vegan, Grain-free

April 26 2019 My New Roots 

Legendary Layer Bean Dip - Vegan, Grain-free     Dips are my favourite food group. Yes, food group. If I ever got a tattoo, it would probably say something like: pass the hummus. I was recently hosting a party-for-no-reason, and like most of my get togethers they involve a lot of food. But I didnt feel like making a fallback dip, like tzatziki, or baba ganoush. No. I felt like leveling up and creating something I hadnt tried to before. Something with BIG DIP ENERGY – a chunky, spicy, creamy, and above all impressive layer dip. Id cooked pinto beans the night before, had a little tin of chipotle chilies kicking around the pantry, and I knew that if I cut a couple corners, this thing would come together so Id still have time to tizz myself up before the guests arrived. My childhood memories of layer dip involve many cans and jars of processed food being dumped into a large bowl, but the current-reality-holistic-nutritionist version definitely involves making every single one of those things from scratch. Mama dont have time for that! So I simplified things by cutting out the guacamole (dont yell at me like that - add it if you want to!), and using jarred salsa. Everything else was homemade, but came together quickly and easily.       First, I sautéed the pre-cooked pinto beans with onions, garlic, spices, and the chipotle peppers. While that was on the stove, I whipped up the hemp seed queso (no soaking required!). And the salsa got an upgrade with some fresh, chopped cherry tomatoes. This is such an easy hack btw, since it makes the salsa taste more alive and juicy, while giving it a lot more texture, which I personally dig. All it takes after that is mushing the beans up a bit in the pan, which you can do with a bean masher, or an immersion blender, if you dont want to haul out yet another large piece of equipment. Then layer away! All in all, this took me about 20 minutes, start to finish, and the party people hung around this bowl like it was the last dip on planet earth. The delicious, creamy cheese sauce is a riff off my cashew queso, but in the interest of keeping this allergen-free, I used hemp seeds instead. I love this change-up, since its less expensive, and contains way more omega-3 fats and protein. You can dial up the heat here if you like, but because both the salsa and the bean layer have quite a kick to them, I kept the queso pretty mild. Did I mention that this is delicious on its own next to a platter of veggie sticks?! Or chips. Lets be honest.          Pinto Bean Dreams Just look at those beautiful beans! Dont they look gorgeous in all of their tone-on-tone mottled-ness? Pinto actually means painted in Spanish, and when you take a close look at pinto beans you can clearly see how theyve earned their moniker. Their speckles fade when cooking, and turn a lovely pale pink colour. They also gain a super creamy interior that is perfect in soups and stews, but also dips. Pintos, like all beans, are a mixture of protein and complex carbohydrates, making them incredibly filling, but wont spike blood sugar levels. Pinto beans are low in calories and fat, but contain the highest amount of fiber out of all the legumes (wow!). Key nutrients in pinto beans include potassium to maintain normal blood pressure, calcium for supporting muscle and nerve function, iron to enhance oxygen transport, and zinc for skin health.  Like all beans, pintos can cause an increase in intestinal gas (burps! farts! abdominal discomfort!), due to the oligosaccharides in the beans fermenting in the lower intestine. Because these starchy molecules live in the skin of the beans, a simple soak in water overnight usually does the trick. The soaking process will help leach out many of these fermenting properties, which is why it is so important to discard the soaking water and then boil them in fresh water. Adding a strip of kombu seaweed to the pot will further help to reduce the gas-producing potential of pinto beans (and all legumes), acting like a sponge to absorb those raffinose sugar toot culprits. Try these two tricks to reduce your toilet tunes, and stay social!          I used a clear glass bowl to serve the dip in so that they layers are visible, and it was not until after pouring in two layers did I have the idea to put cilantro stems up on the sides of it. Doh! But knowing it would be #worthit, I painstakingly scooped out the beans and salsa trying to keep everything separate, cleaned the bowl, and started over. I lightly brushed the tiniest amount of olive oil on the leaves to act as glue, then pressed them to the walls of bowl. This is completely unnecessary, but it makes the dip look less monotone and more enticing in my opinion – green always does it! This step takes an extra two minutes and adds a decorative touch, but its your call. Maybe you need those two minutes to tizz yourself up?  If you want to change up the recipe, try using black beans or kidney beans in place of the pintos. If you want to add another layer to this already boss situation, go on and add the guac! I was just trying to keep things a little easier for yall.  And if youd like to make your own salsa, I have a stellar raw recipe right here. Lastly, I want to add that my bowl for this was roughly 1 1/­­2 quarts /­­ litres capacity, and everything it fit perfectly. I would only suggest sizing up if you don’t have this exact container size.         Print recipe     Legendary Layer Bean Dip Serves 8-10 Ingredients: 1 Tbsp. coconut oil (or ghee) 1 medium yellow onion, diced 1/­­2 tsp. fine sea salt 1 clove garlic, minced 2 tsp. ground cumin 1 tsp. dried Mexican oregano (substitute with regular oregano) 1/­­2 tsp. ground sweet paprika 3 cups /­­ 500g cooked pinto beans (about 2 cans) 1/­­2 can chipotle peppers in adobo sauce (use more or less to suit your taste) water as needed 1 small bunch cilantro, washed and dried 1 pint /­­ 280g cherry tomatoes, divided 1 green onion, sliced (white and green part) 1 small jar (15.5 oz. /­­ 415ml) store bought salsa, mild medium or hot, depending on your tastes 1 cup /­­ 145g hulled hemp seeds 1 medium red bell pepper, seeds removed and roughly chopped 1/­­2 tsp. fine sea salt 3 Tbsp. nutritional yeast 2-3 tsp. freshly squeezed lemon juice, to taste 1/­­2 clove garlic 1 small piece fresh turmeric, chopped (substitute with 1/­­2 tsp. dried) ground cayenne, to taste 3 Tbsp. water, if needed Directions: 1. Melt oil in a large saucepan over medium heat. Add onions, salt, and stir to combine. Cook until lightly caramelized (about 10 minutes), then add the garlic and cook for a couple minutes until fragrant. Stir in cumin, oregano and paprika, cook for 2 minutes, then add the beans and chipotles in adobo (use as much or as little as you like). Cover and cook on low heat while you make the queso. If the pot becomes dry, add a little water and stir. 2. To make the queso, put all ingredients, except water, in a high-speed blender or food processor and blend until smooth and creamy. If needed, add water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!). 3. Slice the cherry tomatoes into quarters. Add half of them to the salsa and stir to combine. Save the other half for later. 4. Smash the beans with a bean masher, potato masher, immersion blender, or put them into your high-speed blender (remove the queso first, but dont worry about cleaning it). The goal is to get the beans creamy, but not perfectly smooth. Add water if necessary, and season to taste.  5. Pick out a few stems of the most attractive cilantro, brush them with a little olive oil and stick them to the inside wall of the bowl (this step is optional). Chop the remaining cilantro and set aside. 6. Combine the remaining cherry tomatoes and combine them with the sliced spring onion. Sprinkle with a little salt, and fold to combine.  7. To assemble the dip, Spread the bean layer in the bottom first, followed by the salsa and finally the hemp queso. Top with the chopped cilantro, and finally the fresh tomato mix. Serve with whatever you like to dip! Party on!      Hope you’re all doing well out there. If you are experiencing any semblance of Spring weather where you are, please send some my way. K thanks. Happy dipping! xo, Sarah B The post Legendary Layer Bean Dip – Vegan, Grain-free appeared first on My New Roots.

Vegan Chickpea Brownies Grain-free GF

April 13 2019 Vegan Richa 

Vegan Chickpea Brownies Grain-free GFVegan Chickpea Brownies. Grain free Brownies with chickpeas and nut butter or seed butter. These Vegan Gluten free Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar Jump to Recipe I am always playing around with beans and lentils in desserts And the successful results show up on the blog! You all have been loving my lentil brownies and this Chickpea Cookie Pie. In this version, I use chickpeas for a fudgy delicious brownie! These Vegan Chickpea Brownies need a few ingredients, cooked chickpeas, nut butter or seed butter, chocolate in various forms (melted, chips and cocoa powder), vanilla, almond flour and baking powder. They are also grain-free!, have no added refined oil or added refined sugar. There might be sugar, oil in the chocolate chips depending on which you choose to use. There are brands that use just cocoa butter and are unsweetened or sweetened with stevia. These Brownies are smoother(no bean skin!), fudgyier and tastier than bean brownies and use less sugar and fat than regular brownies. Everything gets added to a food processor to process to a smooth stiff batter, which is spread in a brownie pan and baked. Serve these warm with vegan ice cream!Continue reading: Vegan Chickpea Brownies Grain-free GFThe post Vegan Chickpea Brownies Grain-free GF appeared first on Vegan Richa.

Vegan Chunky Monkey Overnight Oats

April 1 2019 Meatless Monday 

Delightfully vegan, perfectly dense, and pleasurably sweet, this protein-packed breakfast is filled with heart-healthy whole grains that will keep you full all morning. Simply add all of the ingredients to a Mason jar, refrigerate overnight, and wake up the next day to an incredibly healthy breakfast! Overnight oats are a perfect alternative to many traditional sugary breakfast options and can be enjoyed by the entire family. 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 1 1/­­4  cup  mashed bananas ( 1/­­2 medium banana) 2  tablespoons  salted nut butter,  your choice 1/­­4  cup  unsweetened plain almond milk 1/­­3  cup  gluten-free rolled oats 2  teaspoons  hemp hearts 1/­­2  teaspoon  vanilla extract 1/­­2  teaspoon  cinnamon 1  teaspoon  vegan chocolate chips (for topping) 1 1/­­2  teaspoons  coconut (for topping)   Place banana, nut butter, and almond milk in a glass jar (or container with a lid) and stir with a spoon to combine. Add oats, hemp hearts, vanilla, and cinnamon and stir, then press down with a spoon to ensure all oats are coated in almond milk. Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or at least 5 hours). The next day, open and enjoy as is, or garnish with desired toppings. The post Vegan Chunky Monkey Overnight Oats appeared first on Meatless Monday.

Baked Vegan Cheesecake Glutenfree Date Sweetened

March 29 2019 Vegan Richa 

Baked Vegan Cheesecake Glutenfree Date SweetenedBaked Vegan Cheesecake. 8 Ingredients, No refined sugar. No prep and soaking needed. Perfectly creamy Date sweetened Cheesecake with Cashew butter. Easily Glutenfree with a glutenfree crust. Vegan Soyfree Recipe. Jump to Recipe Vegan cheesecakes in restaurants and store bought have been more misses than hits. The texture generally is on point, its the flavor that can throw me off. I make variations of these cheesecake with fabulous results every time. I’ve had this baked cheesecake in the drafts for a while, so lets get to it!  The filling uses vegan yogurt and vegan cream cheese for amazing flavor and tang and some volume from the smooth cashew butter. Cashew butter means no soaking needed and no high speed blender needed! It is sweetened with dates and some coconut sugar and baked into a premade crust to a creamy delicious state.   Adjust the flavor and sweetness of the filling before baking! Bake into 1 large pie or mini cheesecakes with a simple almond crust or other other pie crust of choice. Serve with vegan whipped cream or ice cream, berries or a seasonal berry compote. Continue reading: Baked Vegan Cheesecake Glutenfree Date SweetenedThe post Baked Vegan Cheesecake Glutenfree Date Sweetened appeared first on Vegan Richa.

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

March 23 2019 Vegan Richa 

Vegan Peanut Butter Oatmeal Chocolate Chip CookiesThese Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are melt in your mouth, delicious and hearty cookies. They need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. Easily made Gluten-free. Vegan Soyfree Recipe. Jump to Recipe There’s something about Peanut butter, chocolate chips and oats in a cookie. Its nutty, hearty with the oats and chocolate because well chocolate. These cookies are a cross between my almond butter oatmeal cookies and sunbutter chocolate chip oatmeal cookies. These need just 1 Bowl and 8 Ingredients! No vegan butter or oil, no refined sugar, no whipping or electric mixer needed! Add spices of choice for variation, add some toasted nuts and seeds to make these into Breakfast Or Snack Cookies. These Cookies have no added refined sugar (if you use sugar free chocolate or dried fruit like raisins, currants, blueberries or cranberries) and No added oil (depends on your nut butter). Before it gets too hot to bake, lets make these super Easy and Super Delicious Peanut Butter Chocolate Chip Oatmeal Cookies!   For a nutfree version try my sunbutter Oatmeal cookies. These cookies can easily be made without gluten, use certified gf oats and a gf blend. Continue reading: Vegan Peanut Butter Oatmeal Chocolate Chip CookiesThe post Vegan Peanut Butter Oatmeal Chocolate Chip Cookies appeared first on Vegan Richa.

Mojito Moctail, Non-Alcoholic

March 22 2019 Manjula's kitchen 

  Mojito Mocktail, Non-Alcoholic Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super simple and is a delicious combination of flavors.   - 1 cup cucumber peeled deseeded and cubed - 2 tbsp mint leaves chopped, just the leaves - 4 tbsp simple syrup - 4 tbsp lime juice - 1/­­2 tsp ginger paste Also need, Ice cubes and Club Soda For Garnishing - Cucumber slices, lime wedges, mint leaves for garnish -  Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated. - Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste. - Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice. The post Mojito Moctail, Non-Alcoholic appeared first on Manjula's Kitchen.

Vegan Blueberry Muffins (during a mandatory evacuation: crochet a mandala, knit a sweater)

March 17 2019 Vegan Thyme 

Vegan Blueberry Muffins (during a mandatory evacuation: crochet a mandala, knit a sweater) I began baking like a fiend this week. Remarkably, everything I've cooked/­­baked or attempted to do in lieu of checking myself into some place for a "respite" has turned out to be exactly what I needed to function just one minute longer, one hour longer, then an afternoon and finally an evening longer. Because that's how I'm operating here: in moments--with really good food. I stumbled across this recipe for blueberry muffins in a mad search for a morning treat for the workers in the yard and DH and me (because who doesn't love blueberry muffins?). I have dozens of amazing blueberry muffin recipes throughout my collection. But the need to seek and find just the right recipe was urgent and a nice Google distraction. Trusty King Arthur Flour was the answer to my prayers. I landed on the Famous Department Store Blueberry Muffin recipe. If you've got five minutes, cupcake liners and blueberries (frozen are fine), I highly recommend you give these a shot. Mine were made with a flax egg and vegan butter--that's all the substitution needed to re-create the recipe. I know I'll be making these again, possibly adding lemon zest next time, and subbing some whole wheat flour in the mix as well--making a gluten free version would work well, too. It's quite a forgiving recipe: so simple, plain and lovely. If you'd like a taller muffin, you can always up the baking powder by a 1/­­8-1/­­4 teaspoon. My kitchen once again became my sanctuary.  Vegan Blueberry Muffins  *Adapted from Famous Department Store Blueberry Muffin Recipe by King Arthur  2 cups all-purpose flour 2 1/­­4 t. baking power 1/­­4 t. salt (I adjusted down the amt. with salted vegan butter) 1/­­2 cup vegan butter 1 cup sugar 4 t. ground flax seed with 4 T. water and 2 t. EVOO (flax egg subbing for 2 eggs) 1 t. vanilla extract 1/­­2 cup almond milk 2 cups frozen blueberries  *a little sugar for sprinkling on top of muffins before baking Preheat oven to 375. Prepare muffin tin lined with cupcake wrappers, spray wrappers with nonstick spray. Measure out flour, salt and baking soda in bowl and sift together. Set aside. In medium bowl, mix butter for about two minutes. Add sugar, mixing until light and fluffy--about a minute longer. Add vanilla and flax egg, then mix a bit more. Then add flour and milk alternately mixing lightly after each addition--just until the dry flour is mixed in. Then fold in the blueberries. Fill cupcake liners about 3/­­4 full with batter, then sprinkle about a 1/­­2 teaspoon of sugar on top. Bake for 30-40 minutes. *I found baking for a little longer yielded a nice golden brown top. I used a toothpick to test if batter was baked through.   So why all this baking urgency, kitchen therapy? Well, last week this happened: continued treatment for winter poison ivy outbreak, major demolition of yard, my sister scheduled for surgery in a week...oh and there was the mandatory evacuation of our home IMMEDIATELY owing to our gas line being hit during yard excavation--(not owing to our crew, rather something to do with "marking" of line). With barely enough time to spare to grab my purse, phone and two Great Pyrenees--knocking on neighbor's doors to warn them of potential doom--again with TWO seventy pound white Thunder Wolves on my wrists--it's a miracle I've made it to Sunday. ALL this while DH went about calmly managing the entire surreal afternoon as the fire department, gas, water and line inspectors arrived. (Wonder how I held up? Picture exactly what I've described here, sprinkle in screaming, crying, blaming and more crying. Okay, so I'm not exactly Mother Teresa during a crisis.) It's all I could do to keep my heart from simply stopping in my chest. Alas, the crisis was averted, things repaired and life returned to somewhat normal conditions. Above--as the demolition began. Below, the calm after the "evacuate" storm: Dr. Thyme checking on the progress with the workers. I was inside at this point--rocking back in forth in a chair chanting some illegible crap about "There's no place like home...there's no place like home." So yes, there be baking happening. All through this, I'm trying to remain calm. Lending positive affirmations to my sister who is about to face a really tough trial (as if she hasn't faced enough already).  It's been one thing after another.  Luckily I have friends (dear, dear friends) who've received texts with probably too-long-while-also-trying-not-to-be-overly-dramatic explanations of all that's transpired. Then there's been two- and three-hour phone conversations with these women and my sister as well. Truthfully, everyone I know has A LOT happening, but I don't know what I'd do without them. I guess we've hit the age in life where the proverbial sh*t hits the fan fairly regularly. But honestly, enough already. "Pass the muffins, please!" Helping along the way are my needlework projects--working with my hands while my mind tries to make order out of chaos.  Projects I've found incredibly blissful. The Sunny Spread blanket. Using my stash yarn for this. It's a mandala with a square finish. Such a calm one-mandala-at-a-time escape. I'll need to make about 25 of these to create a nice throw.  Oh boy do I have a long way to go, but my Great Love Cardigan will be SO lovely when it's finished. I can't wait. I've been working on this while listening to an audiobook: Where the Crawdads Sing by Delia Owens.  This is the Adirondack Wrap crochet project. It's very relaxing to work on. Three triangles sewn together for final assembly. I just love it in my Mandala yarn. 

Vegan Carrot Cake Bites Recipe

March 15 2019 Vegan Richa 

Vegan Carrot Cake Bites RecipeEasy Vegan Carrot Cake Bites Recipe! These Spiced Carrot Cake Balls Need just 8 ingredients and 15 minutes. No refined sugar or oil. Roll in coconut or dress with vegan cream cheese glaze. Vegan Glutenfree Grainfree Soyfree Raw option Jump to Recipe  I can’t wait for some sunny Springy days! Meanwhile, I am making batches of these refreshing and quick Carrot Cake Bliss Balls! I made this carrot cake ice cream with roasted carrots and walnuts way back when and loved the roasted carrot flavor in it. The carrots in these balls are roasted for a bit to enhance the flavor, the get sweet and add a baked cake like profile. The carrots then get processed with the rest of the ingredients to make a dough that is shaped into balls or bars. Even with the baking, it takes just 15 mins of active time! Walnuts, spices, dates and coconut flour make these a fudgy spiced delicious treat. These would be no bake if you use raw carrots.  These Carrot Cake Energy Bites are Easy, taste like carrot cake, are grainfree, oilfree, are naturally sweetened and are ready within minutes! Lets make some.Continue reading: Vegan Carrot Cake Bites RecipeThe post Vegan Carrot Cake Bites Recipe appeared first on Vegan Richa.

Greek Yogurt Banana Muffins

March 11 2019 Meatless Monday 

Mashed bananas and Greek yogurt replace butter in this healthier muffins that are equally appropriate for breakfast, snack or dessert. Cinnamon and brown sugar give these muffins a dark, moist sweetness. This recipe comes to us from Heather of Mmm is for Mommy. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 12 - 3 ripe bananas, mashed - 2 eggs - 1/­­2 cup canola oil - 1/­­2 cup fat free plain Greek yogurt - 1/­­2 cup brown sugar, lightly packed - 2 teaspoons pure vanilla extract - 1 cup whole wheat flour - 1/­­2 cup white cake or pastry flour - 1 teaspoon baking soda - 1/­­2 teaspoon salt - 1/­­2 teaspoon cinnamon Preheat the oven to 350 degrees. Prepare a muffin tin with muffin liners or nonstick cooking spray. Place the bananas in a large mixing bowl and mash them well with a fork. Beat the eggs, oil, yogurt, brown sugar and vanilla into the mashed bananas. Add the whole wheat flour, cake or pastry flour, baking soda, salt and cinnamon to the banana mixture and beat until just blended and the flours are incorporated. Spoon the batter in even portions into the 12 lined muffin cups. Bake for 20-25 minutes, or until the muffins are golden and cooked through. The post Greek Yogurt Banana Muffins appeared first on Meatless Monday.

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.

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.

General Tso’s Cauliflower from Healthier Together

April 25 2019 Golubka Kitchen 

General Tso’s Cauliflower from Healthier Together Today we’re sharing a serious crowd pleaser of a recipe from Liz Moody’s beautiful new cookbook Healthier Together. Liz’s book is all about falling in love – with food, with her husband, and with the way that cooking and eating brings people together. It provides gentle encouragement for getting into the kitchen with someone else, whether a friend, a partner, or family, and for getting healthier together by nurturing relationships through sharing considered and tasty, home-cooked food. I’ve never actually tried General Tso’s chicken, but was immediately attracted to this cauliflower version in the book. I think that the appeal of glossy, sticky, sweet and sour goodness served over a mound of fluffy white rice is pretty universal! Liz’s recipe hits all of the aforementioned flavor and texture notes and then some. The cauliflower turns out beautifully gingery and garlicky, with an intensity of flavor that you would expect from a restaurant dish. But it’s also made with what I imagine to be way more wholesome ingredients than traditional Chinese takeout. There’s rice flour instead of wheat for anyone avoiding gluten, tamari instead of soy sauce, and coconut sugar instead of white sugar. All of the recipes in Healthier Together serve two, making it a great book for those cooking with a partner or a roommate, or even just for themselves. But as Liz suggests, it would be a great idea to double this General Tso’s Cauliflower recipe and serve it as an app at a party. Other recipes we’re super excited to try: Mexican Street Corn and Quinoa Bowl, Broccoli Rice Tabbouleh with Lemon and Dill, Caramelized Parsnip Steaks with Zesty Chimichurri, Brussels Sprout & Toasted Almond Tacos, Extra Bloody Mary, and Carrot Cake Breakfast Cookies. For all the 100% plant-based friends, it’s worth mentioning that this book is not vegetarian or vegan, but about 80% of the recipes are vegetarian, vegan, or can be made plant-based with suggested substitutions. Hope you’ll check out this stunner! General Tsos Cauliflower   Print Serves: 2 Ingredients 3/­­4 cup rice flour 1/­­2 teaspoon garlic powder 1/­­4 teaspoon ground ginger generous pinch fine-grain sea salt 1 medium head cauliflower, cut into florets 1 tablespoon toasted sesame seed oil 1 tablespoon peeled, minced ginger 2 garlic cloves, minced 3 tablespoons tomato paste 1/­­4 cup tamari or soy sauce 3 tablespoons rice vinegar 1/­­4 cup vegetable broth 1/­­2 cup coconut sugar 1 green onion, white and light green parts only, thinly sliced, to garnish Instructions Preheat the oven to 425°F. Line a baking sheet (or 2, if you have them) with parchment paper. In a large bowl, whisk together 1/­­2 cup of rice flour, 1/­­2 cup of water, the garlic powder, ground ginger, and salt. Dust the cauliflower with the remaining 1/­­4 cup rice flour, then dredge the florets in the wet rice flour mixture until well coated, shaking off any excess. Arrange on the prepared baking sheet, spacing them apart. Bake for 25 to 40 minutes, flipping once halfway through, until golden brown all over (the smaller the florets, the faster theyll cook). Transfer to a large bowl. Keep the oven on and the lined baking sheet handy. Heat the sesame oil in a small pot over medium heat. When it shimmers, add the ginger and garlic, and sauté, stirring constantly, until fragrant, 2 to 3 minutes. Add the tomato paste, tamari, rice vinegar, broth, and coconut sugar, whisking to combine. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until reduced by about one-quarter, about 5 minutes Pour the sauce over the cauliflower and toss to coat well. Transfer the cauliflower back to the baking sheet and bake for an additional 10 to 15 minutes, or until the cauliflower is dark brown but not burned. Serve topped with the green onions. 3.5.3226 The post General Tso’s Cauliflower from Healthier Together appeared first on Golubka Kitchen.

Vegan Chickpea Brownies

April 13 2019 Vegan Richa 

Vegan Chickpea BrowniesVegan Chickpea Brownies. Grain free Brownies with chickpeas and nut butter or seed butter. These Vegan Gluten free Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar Jump to Recipe I am always playing around with beans and lentils in desserts And the successful results show up on the blog! You all have been loving my lentil brownies and this Chickpea Cookie Pie. In this version, I use chickpeas for a fudgy delicious brownie! These Vegan Chickpea Brownies need a few ingredients, cooked chickpeas, nut butter or seed butter, chocolate in various forms (melted, chips and cocoa powder), vanilla, almond flour and baking powder. They are also grain-free!, have no added refined oil or added refined sugar. There might be sugar, oil in the chocolate chips depending on which you choose to use. There are brands that use just cocoa butter and are unsweetened or sweetened with stevia. These Brownies are smoother(no bean skin!), fudgyier and tastier than bean brownies and use less sugar and fat than regular brownies. Everything gets added to a food processor to process to a smooth stiff batter, which is spread in a brownie pan and baked. Serve these warm with vegan ice cream!Continue reading: Vegan Chickpea BrowniesThe post Vegan Chickpea Brownies appeared first on Vegan Richa.

Spring Quinoa Fruit Salad

March 31 2019 Manjula's kitchen 

Spring Quinoa Fruit Salad (adsbygoogle = window.adsbygoogle || []).push({}); Spring Quinoa Fruit Salad Spring Quinoa Fruit Salad just perfect for the start of Spring! This is a vibrant, fresh fruit salad with quinoa and homemade ginger and lemon dressing. It is the perfect go-to recipe if you are looking for something simple, light and refreshing in this warmer weather. The quinoa and fruit make it a healthy choice for those who want to eat clean. It also makes for a beautiful presentation, with the watermelon, mangoes, and avocado! - 2 cup spring salad (this is mix of several greens) - 1/­­3 cup quinoa (cooked quinoa is cooked just like rice) - 1 cup watermelon (cut into byte size cubes) - 1 cup mango (cut into byte size cubes) - 1/­­2 cup cucumber (cut into byte size cubes) - 1/­­2 avocado (cut in small pieces ) For Dressing - 1 Tbsp vinegar (I am using rice vinegar) - 1 Tbsp lemon juice - 1 Tbsp olive oil - 1 tsp sugar - 1/­­2 tsp salt - 1/­­4 tsp black pepper - 1 tsp ginger juice* -  For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester and squeeze the juice with fingers. - Cook the quinoa like rice 1-part quinoa to 2 parts of water. After quinoa and water comes to boil reduce heat to medium-low, cover, and simmer until all the water has been absorbed, this will take about 12 minutes. Set aside to cool. - In a salad bowl layered all the ingredients, spread the greens, watermelon, mango n cucumber, avocado sprinkle the quinoa and drizzle the salad dressing.  Suggestions:  use your choice of fruits, salad measurements are just for suggestion, Quinoa, can be prepared in advance, I make quinoa always extra and I use the quinoa with almost every salad I make. Salad dressing also can be prepare in advance, this is very light dressing. I make this dressing in large quantity, I always have ready to use. The post Spring Quinoa Fruit Salad appeared first on Manjula's Kitchen.

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 Bowl

March 23 2019 Vegan Richa 

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 BowlThese Vegan Peanut Butter Oatmeal Chocolate Chip Cookies need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. No refined sugar, no Oil. They are melt in your mouth, hearty cookies. Easily made Gluten-free. Vegan Soyfree Recipe. Jump to Recipe There’s something about Peanut butter, chocolate chips and oats in a cookie. Its nutty, hearty with the oats and chocolate because well chocolate. These cookies are a cross between my almond butter oatmeal cookies and sunbutter chocolate chip oatmeal cookies. These need just 1 Bowl and 8 Ingredients! No vegan butter or oil, no refined sugar, no whipping or electric mixer needed! Add spices of choice for variation, add some toasted nuts and seeds to make these into Breakfast Or Snack Cookies. These Cookies have no added refined sugar (if you use sugar free chocolate or dried fruit like raisins, currants, blueberries or cranberries) and No added oil (depends on your nut butter). Before it gets too hot to bake, lets make these super Easy and Super Delicious Peanut Butter Chocolate Chip Oatmeal Cookies!   For a nutfree version try my sunbutter Oatmeal cookies. These cookies can easily be made without gluten, use certified gf oats and a gf blend. Continue reading: Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 BowlThe post Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 Bowl appeared first on Vegan Richa.

Mojito Moctail (Non-Alcoholic Drink)

March 22 2019 Manjula's kitchen 

Mojito Moctail (Non-Alcoholic Drink)  Mojito Mocktail, Non-Alcoholic Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super simple and is a delicious combination of flavors.   - 1 cup cucumber (peeled deseeded and cubed) - 2 Tbsp mint leaves (chopped, just the leaves) - 4 Tbsp simple syrup - 4 Tbsp lime juice - 1/­­2 tsp ginger paste For Garnishing - cucumber slices - lime wedges - mint leaves for garnish Also need - ice cubes - soda water -  Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated. - Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste. - Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice. The post Mojito Moctail (Non-Alcoholic Drink) appeared first on Manjula's Kitchen.

moong dal pitha recipe | mug daler bhaja pithe | bengali muger puli

March 20 2019 hebbar's kitchen 

moong dal pitha recipe | mug daler bhaja pithe | bengali muger pulimoong dal pitha recipe | mug daler bhaja pithe | bengali muger puli with step by step photo and video recipe. bengali cuisine is known for its desserts or sweets it has to offer. predominantly, the sweets are derived from milk and or chenna based sweet dipped in sugar syrup and dry nuts. but this recipe is a unique and made from moong dal or mug daler and is known as moong dal pitha recipe. The post moong dal pitha recipe | mug daler bhaja pithe | bengali muger puli appeared first on Hebbar's 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.

Bali Butter

March 12 2019 My New Roots 

Bali Butter I miss Bali. Or maybe I just miss the warmth, the sun, the vibrancy, the life bursting forth from every nook and cranny. I miss living outside, I miss my eyes being assaulted by colours, and layers upon layers of wild sounds, but hey, its March in Ontario and this is a familiar feeling. Are you feeling it too? A couple weeks ago when I was in the depths of yet another snowstorm, feeling like spring may never come, I came up with this recipe to remedy my winter woes. Its called Bali Butter - and its the most delicious thing to cross my lips since I could see grass outside my window. A rich combination of cashews, coconut, and cacao, blended together with coconut sugar and salt, its like the nut butter of DREAMS in all of its salty-sweet-crunchy-chocolatey glory. And I am really excited to share this one with you, wherever you and no matter what season youre experiencing. What does one do with Bali Butter, you ask? Let me tell you, it goes on all. the. things. Pancakes, waffles, smoothie bowls, toast, rice cakes, ice cream, fruit salad, porridge, yogurt, and fingers! You can stuff dates with Bali Butter, stick them in the fridge and have something delicious on hand to satisfy those salty-sweet-fat cravings too. Slice a banana lengthwise, slather Bali Butter in the middle and sandwich it together again. I even like it with carrot sticks. No joke. I chose to use coconut sugar in my Bali Butter because its one of the main sweeteners used on the island and you can easily find it everywhere. Some of you may be curious about using liquid sweetener as an alternative, but the problem with using something like maple syrup or honey, is that it causes the nut butter to seize up. Fat is hydrophobic (translation: its afraid of water) and will stiffen when it comes into contact with anything that contains it. Using a solid sweetener, like coconut sugar, avoids this problem and keeps the finished product relaxed and runny. If you dont want to use coconut sugar and you dont mind a less-spreadable version of Bali Butter, sweeten it with whatever you have on hand. I think Ive talked about all of these ingredients respectively, but for the heck of it, lets recap why theyre awesome! Coconut - Once a maligned food for its saturated fat content, coconut has taken center stage in the wellness world, as scientific research has confirmed that the type of fat in coconut integrates differently in the body, compared to other saturated fats. MCTs (medium-chain-triglycerides) are a type of fat that can be broken down quickly and used as fuel, instead of being stored, so its prefect for people who enjoy an active lifestyle. Coconut also contains a surprising amount of protein, about 14% by weight, and impressive amounts of manganese.   Cashews - Contrary to popular belief, cashews have a lower fat content than most nuts. And 66% of their fats are heart-healthy, monounsaturated fats, like those found in olive oil. Cashews are an excellent source of copper, and a good source of magnesium, phosphorus, and zinc. They also contain good amounts of fiber, so that they keep you feeling full for longer.  Cacao - One of the best sources of magnesium found in nature, in addition to containing high amounts calcium, zinc, iron, copper, sulfur, and potassium, cacao is a nutritional powerhouse. It also contains many chemical compounds that enhance physical and mental well-being, including alkaloids, proteins, magnesium, beta-carotene, leucine, linoleic acid, lipase, lysine, and some neurotransmitters such as dopamine and anandamide - which explains why eating chocolate makes you feel so darn good! Coconut sugar - Sometimes called coconut palm sugar, this incredibly delicious sweetener is high in minerals, such as potassium, magnesium, zinc and iron. It is happily low glycemic, ranking 35 on the GI scale, compared to agave at 42, honey at 55, cane sugar at 68. This is due to coconut sugars composition of long-chain saccharides, which are absorbed by the body at a slower rate than something like refined white sugar. Coconut sugar also contains amino acids, which are thought to slow down the rate at which the sugar is absorbed into the bloodstream, acting as a buffer of sorts.  Some notes on the recipe. Its very important that you make coconut butter to start, as it creates the liquid base to help the get the cashews going in the food processor. Once youve made the coconut-cashew butter, feel free to stop there (it tastes incredible on its own), or go all the way as I have and add the cacao, coconut sugar and salt. I like to leave my Bali Butter out of the fridge, since it remains liquid and spreadable at room temperature. If you refrigerate it, Bali Butter with harden completely. You can roll it into balls and make yourself some pretty delicious little energy bites when its in this state, but its impossible to drizzle when chilled.   If youre into smooth nut butters, simply leave the cacao nibs out of the equation. They arent necessary for any other purpose than crunch, which I personally feel is essential, but I wont judge anyone for skipping them. Even though youre obviously crazy     Print recipe     Bali Butter  Makes 3 cups /­­ 750ml Ingredients: 3 cups /­­ 375g raw cashews 3 cups /­­ 240g unsweetened desiccated coconut   3/­­4 tsp. large flake sea salt (I used Maldon) 1/­­4 cup /­­ 23g raw cacao powder 3 Tbsp. coconut sugar 3 Tbsp. cacao nibs seeds from 1 vanilla bean Directions: 1. Preheat oven to 325°F /­­ 160°C. Spread cashews out evenly on a rimmed baking sheet and place in the preheated oven. Toast for about 10 minutes, keeping an eye on them so that they dont burn! Remove from oven and let cool. 2. While the cashews are in the oven, toast the coconut in a dry skillet over medium heat, stirring often, until slightly golden. Remove from heat and set aside. Depending on the size of your skillet, you may want to work in batches. 3. Place the coconut in a food processor. Blend on high, scraping down the sides every so often, until the coconut is creamy and smooth (this make take up to 10 minutes, depending on the strength of your food processor - be patient!). 4. Add the cashews to the food processor and blend on high until creamy and smooth. Add the remaining ingredients and blend on high. Taste and adjust saltiness /­­ sweetness /­­ chocolate levels to suit your taste. 5. Store Bali Butter in an airtight glass container at room temperature (out of the fridge) for one month. The post Bali Butter appeared first on My New Roots.

Walnut “Meat” Stuffed Pepper

March 11 2019 Meatless Monday 

Walnuts stand in for ground beef in this Tex-Mex-inspired stuffed pepper. This recipe comes to us from Chef Lisa Sereda, executive chef of Wine Time . Chef Sereda cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Serves 8 – 10 - 6 quarts of water - 12 medium sized Anaheim peppers - 2 cups diced yellow onion - 2 tbsp minced garlic - 3 cups roasted peppers - 6 cups roasted walnuts - 2 1/­­2 tbsp cumin - 1 tbsp cayenne pepper (plus or minus depending on spice index) - 2 tbsp paprika - 4 tbsp white sugar - 1 tbsp salt -  1/­­4 cup lemon juice - 2 tbsp olive oil - 6 cups shredded white cheddar (more or less depending on cheesy preference) - 2 cups crumbled feta - 1 cup full fat Greek yogurt (to make the pepper vegan, skip the cheese, feta and Greek yogurt) - Non-stick cooking spray - Diced fresh chives for garnish   Directions: Preheat oven to 425 degrees F. Bring water to full boil in large saucepan. Cut peppers lengthwise down one side from stem to within 1/­­2 inch of tip. Boil peppers in water for about seven minutes or until pepper turns an olive green color. Remove and place in ice bath and remove seeds and veins from pepper. Drain and pat peppers dry. In separate pan sauté onion and garlic in olive oil until translucent. Pulse roasted walnuts in food processor or chop until the consistency of sautéed ground beef. Add chopped walnuts to onion and garlic and cook until mixed through. Chop roasted bell peppers in food processor until almost a liquid consistency. Add to walnut mixture. Add cayenne, paprika, cumin, sugar, salt and lemon juice. Sauté on medium for about five minutes until the mixture begins to come together and most of the moisture has evaporated. Place peppers onto prepared cooking sheet (spray bottom of pan with nonstick cooking spray before placing peppers on pan). Stuff each pepper with desired amount of walnut meat mixture. Cover each pepper with generous amount of white cheddar (omit for vegan pepper). Cook uncovered for about twenty minutes until cheese is melted and slightly browned. Garnish with crumbled feta, a drizzle or scoop of Greek yogurt and fresh chives.   The post Walnut “Meat” Stuffed Pepper appeared first on Meatless Monday.


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