tag:blogger.com,1999:blog-49119257383024478142024-02-21T09:51:50.378-05:00The Real Meal TodayAfter many of my friends and family requested recipes to the never-ending spew of pictures of food on Facebook I have finally been convinced to start my own blog. I am not the best writer and tend to lay off punctuation and common elementary grammar but I will do my best to keep this legible and somewhat clear. Cooking with NO oils, NO added salt and NO refined flours or sugars. Plant based, nutrient dense foods that pop with flavor! I hope you enjoy the pictures and try the recipes.Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-4911925738302447814.post-31191060226483140432011-08-25T12:03:00.000-04:002011-08-25T12:03:49.221-04:00Curry Lentil Burgers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5C6e_RqIVU6Clg6An_ZrE8PSIXENLX8TYvNgHoTRglpgIDVz59OiEyRqgTP0kaquU2cGChP4geStVBzRJUJjogvi8IYO6WTKZbJnB91v5VFxF0NTwJNlgDi0Lr8dvCjduGmJJz_Cpvk/s1600/2011-08-23_20-59-37_514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5C6e_RqIVU6Clg6An_ZrE8PSIXENLX8TYvNgHoTRglpgIDVz59OiEyRqgTP0kaquU2cGChP4geStVBzRJUJjogvi8IYO6WTKZbJnB91v5VFxF0NTwJNlgDi0Lr8dvCjduGmJJz_Cpvk/s400/2011-08-23_20-59-37_514.jpg" width="400" /></a></div> <br />
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I found myself wanting a wrap with a veggie burger the other night and ended up whipping up these burgers. Simple and minimal are the key here and the base of the burger can be expanded to many other applications. A lentil loaf or a garden vegetable lentil burger can just as easily be made with the addition of desired ingredients. I really enjoyed these, made them around a half inch thick and when heated up they were nice and mushy inside...perfect for putting in a wrap.<br />
<br />
1C Lentils, cooked<br />
1/4C Quinoa, cooked<br />
1oz Cashews, raw<br />
1oz Almonds, raw<br />
2T Coconut aminos (can substitute reduced sodium tamari)<br />
3T Nutritional yeast<br />
1T Curry powder<br />
2T Red pepper flakes<br />
<br />
Boil the first 4 ingredients until the lentils are cooked (appx 10min). Drain and cool with cold water. Add to a food processer with remaining ingredients and blend until you are able to form into patties. You may need a tablespoon of water to make it stickier. Form patties 1/2in thick and place on baking sheet. Bake for 15-20 min at 350 degrees. ENJOY!<br />
Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-77327018634197945122011-08-13T11:49:00.001-04:002011-08-13T11:50:39.315-04:00Raw Strawberry Chia Seed Pudding<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJ3OcQ3lw7_tTX6vlt91KQQtSdVeinDTJZmQEZ3GLzw0_nfyQ_l9TtzBMEfOtPzIbdxMA_FAZ8nKJEfTA5SHcCHCnRPKuFsxM3hjSthuHxzrvhugLCJ8yC5kYe_iPKewOG4Cem3vVGFs/s1600/2011-08-13_11-07-04_875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJ3OcQ3lw7_tTX6vlt91KQQtSdVeinDTJZmQEZ3GLzw0_nfyQ_l9TtzBMEfOtPzIbdxMA_FAZ8nKJEfTA5SHcCHCnRPKuFsxM3hjSthuHxzrvhugLCJ8yC5kYe_iPKewOG4Cem3vVGFs/s400/2011-08-13_11-07-04_875.jpg" width="400" /></a></div><br />
I made this at work on Thursday and let it set overnight and it was selling like hot cakes on Friday!<br />
Everyone will like this treat because its sweet, nutritious, and easy to make. I sure you will really like it. It does have alot of sugar but it is a special treat and the sugar is nutrient dense!<br />
1Qt Vanilla almond milk, unsweetened<br />
1C Chia seeds<br />
8oz Date sugar<br />
1# Strawberries, trimmed<br />
<br />
In a high powered mixer mix the milk, sugar and strawberries. Mix well and make sure it is sweet enough for your family and friends. Once its just the way you like it, remove from the mixer and place in a shallow bowl or casserole dish. Stir in the chia seeds well and let set for at least 12 hours.<br />
I garnished this with chopped strawberries.<br />
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ENJOY!!Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-18446126009787907592011-08-07T22:35:00.000-04:002011-08-07T22:35:57.446-04:00Pan Wilted Beet Greens With Lemon And Garlic<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedSK2wiDFWaOCtZsNRLY0vvaPlEQ_uLAx6Ta5T14uTomQLMnxNNzqJ72VpRTU_XlIrKbyWA8CnPAoZlEaha-xcRV_1P4VJmM9mOGAxoBHdRwI2TcJVK74NvFQL0Roz3_n5z6Fpfqo0Fk/s1600/2011-07-22_06-56-12_638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedSK2wiDFWaOCtZsNRLY0vvaPlEQ_uLAx6Ta5T14uTomQLMnxNNzqJ72VpRTU_XlIrKbyWA8CnPAoZlEaha-xcRV_1P4VJmM9mOGAxoBHdRwI2TcJVK74NvFQL0Roz3_n5z6Fpfqo0Fk/s400/2011-07-22_06-56-12_638.jpg" width="400" /></a></div><br />
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Whipped this up at work a few days ago with some farmers market beets. The lemon zest and garlic added with the bold taste of the beet greens give this dish all the flavor you could ask for. Serve with any meal.<br />
<br />
1# Beet greens, cleaned <br />
2T Garlic, chopped<br />
2T Lemon zest<br />
1/4C Lemon juice<br />
1t Braggs amino<br />
<br />
Over high heat in a large saucepan or roaster if available, wait 2 min for the pan to get super hot. (do not use Teflon) Once hot add the garlic and keep stirring for 15 seconds to give a little color. Add the greens and keep stirring until the greens start to wilt. When the greens lose half of there mass(2-3 min) add the remaining ingredients and stir for 30 more seconds. Remove from heat and serve immediately. ENJOY!!Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-79690664316905533102011-08-03T21:06:00.000-04:002011-08-03T21:06:52.667-04:00Carrot Top Tabbuleh<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5bgUIA0h4GsXzssXXFEL180GCnIJC_bUe3FQ3gTj-SmLT-wKeG9sYySDkTetAa4H6zxYKOvqpcgKh2GZoAKnGuEBSytGGhol8ChK5taEGomiCKTcq2JKn4othrkcVJ-OCwzm4D-oAB4/s1600/2011-08-03_12-03-44_968.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5bgUIA0h4GsXzssXXFEL180GCnIJC_bUe3FQ3gTj-SmLT-wKeG9sYySDkTetAa4H6zxYKOvqpcgKh2GZoAKnGuEBSytGGhol8ChK5taEGomiCKTcq2JKn4othrkcVJ-OCwzm4D-oAB4/s400/2011-08-03_12-03-44_968.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><span id="goog_1931431991"></span><span id="goog_1931431992">I go to the local farmers market once a week for work and buy a load of vegetables and fruit. Today I picked up some white carrots and they had huge, great looking greens on top that had a wonderful flavor. For some reason I thought of this Middle Eastern delicacy and substituting the parsley with carrot tops and boy I was glad I made that decision. This was A++ and knew I had to share it with all of you.</span><br />
<br />
1C Bulgar Wheat<br />
2C Carrot tops, rough chopped<br />
1ea Red onion, chopped<br />
2ea Tomato, medium chopped<br />
1/4C Lemon juice<br />
1t Lemon zest<br />
1T Braggs aminos or coconut aminos or reduced sodium tamari<br />
1/2t Black pepper <br />
<br />
Cook the bulgar by putting the dry product in boiling water. Use at least 4 cups water. Make sure you have plenty of water. Cook until slightly al' dente apprx 8-10 min. Drain and cool. Once cooled add remaining ingredients and stir it up. Chill for at least 2 hours and serve. ENJOY!!Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-28756950199208816182011-07-28T13:02:00.000-04:002011-07-28T13:02:35.583-04:00Asian Garlic Green Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQF_Hmk6YESPzZ3nvlwEwtEJz0IyCiC9KqSc7BezVGbI4YCwSZ75i-BNaf8NirgnkQkNEsWOsXkANISRG9TLr2gRQL6oeY4xC7sKNw5B5yQ0AIEHbpOUOG8p7wg88gSKSLp9Gmwd1qOU/s1600/2011-07-22_06-56-19_656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQF_Hmk6YESPzZ3nvlwEwtEJz0IyCiC9KqSc7BezVGbI4YCwSZ75i-BNaf8NirgnkQkNEsWOsXkANISRG9TLr2gRQL6oeY4xC7sKNw5B5yQ0AIEHbpOUOG8p7wg88gSKSLp9Gmwd1qOU/s400/2011-07-22_06-56-19_656.jpg" width="400" /></a></div>This dish goes well with anything I have discovered. You can serve this hot or cold, as a side or mixed into a salad and even as a main dish if you add some seeds and nuts. Just don't top iced cream with it!<br />
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2Lb Green beans, trimmed<br />
2Lb Red peppers, roasted<br />
1C Garlic cloves, roasted<br />
1T Chili pepper, crushed<br />
6T Coconut aminos<br />
1t Sesame seeds<br />
<br />
Roast the red peppers over a fire until black. Remove all skin from the peppers. The best way I have found for removal of skin is to put them in a bowl of iced water and rub them gently and the skin will fall off. Steam the green beans and chill. Take the garlic cloves and put on a sheet tray with parchment paper and roast at 350 degrees for 15 min or until brown and soft. Remove and chill. If serving cold, chill all ingredients and mix with remaining ingredients and serve. If serving hot, do not cool or chill anything from above directions. Toss with remaining ingredients and serve hot. This is a winner! enjoy!!Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-1670572199056330092011-07-24T23:14:00.000-04:002011-07-24T23:14:39.273-04:00Maque Choux<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNRQeAAhq9y0xi2CuVYxD2UuWVLDOX1Nyo3A7GQMo93nI6V1C72HNJUS7Y_bKoYn5OfDpAWJH_FL2jy9wgqUDnDoJxWtrYq8B9Ud_HAaQqOfuCUpl3-3QkYn0Hh2yvEi9t7Ee2LzygLE/s1600/2011-07-24_05-28-53_661.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNRQeAAhq9y0xi2CuVYxD2UuWVLDOX1Nyo3A7GQMo93nI6V1C72HNJUS7Y_bKoYn5OfDpAWJH_FL2jy9wgqUDnDoJxWtrYq8B9Ud_HAaQqOfuCUpl3-3QkYn0Hh2yvEi9t7Ee2LzygLE/s400/2011-07-24_05-28-53_661.jpg" width="400" /></a></div><br />
I really dig this Louisiana dish and loved tweaking it to be healthier than its traditional sibling. This recipe screams summer served hot or cold.<br />
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5ea Corn, cut off the cob<br />
1ea Green pepper, diced<br />
5ea Plum tomato, diced<br />
1ea White onion, diced<br />
5ea Medjool Dates<br />
1/2t Cayenne powder<br />
<br />
In a blender combine the cayenne, dates and 1 cup of water. Blend until liquid. Add more water to get a runny consistency. Set aside. Heat a saute pan on high heat for 1 min and add diced onions. Stir constantly until tender. Add 1/4 cup water and the remaining vegetables. Water saute for 5 min or until the water is gone stirring constantly. The vegetables should be almost done. Add the cayenne date water and saute on medium until the liquid is reduced in half. Remove from heat. Serve hot or cold. ENJOY!Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-2512095974245525812011-07-22T19:42:00.000-04:002011-07-22T19:42:53.996-04:00Beet and Mango Salad With Spring Onions<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRky9FNkbub5c5onLNuG1E8EpUkDpVJShHxJ8cgmqc4zymcWlu_xWEFisPIw4W0U5yDMG10Zmm_F6u2mOsewe6hiZblX-u3uS5ur4zMCglrAQnxn7fGZRZZK9gbjVWu6L1hetAWPdO5w/s1600/2011-07-22_07-09-55_773.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRky9FNkbub5c5onLNuG1E8EpUkDpVJShHxJ8cgmqc4zymcWlu_xWEFisPIw4W0U5yDMG10Zmm_F6u2mOsewe6hiZblX-u3uS5ur4zMCglrAQnxn7fGZRZZK9gbjVWu6L1hetAWPdO5w/s400/2011-07-22_07-09-55_773.jpg" width="400" /></a></div><br />
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This is a really colorful and tasty salad. I make this at work and it does not last long. Pretty simple to make and a crowd pleaser!<br />
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6 Medium beets, wet roasted<br />
2 Mango, peeled, cubed<br />
10 Spring onion, dry roasted<br />
3 Navel oranges, squeezed<br />
1t Lemon Zest<br />
2T Cider Vinegar<br />
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Place the beets in a roasting pan with 1/2 inch of water. Cover with foil tightly and roast at 350 degrees for 2 hours for small beets and 3 hours for large beets. When tender to a knife poke pull out and immediately use a kitchen towel in one hand and the beet in another hand and rub the skin off while hot. It will come right off. If you cool them you will need a peeler or knife to remove the skins. Allow to cool after peeled, once cooled cut into large dice. <br />
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Trim the onions and place on a baking sheet with parchment paper. Dry roast at 350 degrees for 20 to 30 min until browned and tender. Remove and chill.<br />
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Trim the mangoes into large dice and set aside. Make a dressing with the orange juice, lemon zest and cider vinegar. <br />
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In a large bowl, combine all ingredients and toss. Feel free to add your favorite herbs or spices. ENJOY!!!Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com1tag:blogger.com,1999:blog-4911925738302447814.post-27096810440180163682011-07-21T20:58:00.001-04:002011-07-21T20:59:25.295-04:00Sorry for no recipes!<span style="color: red; font-size: x-large;">Sorry everyone for the lack of recipes. Between a second job and vacation I was on-hold for a bit but I plan on having some new ones coming starting tomorrow. Sorry for the inconvenience. EAT WELL!</span>Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-26265767796208151442011-07-12T22:00:00.000-04:002011-07-12T22:00:05.164-04:00Bryanna's Poppyseed Dressing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZy-h9JG5O1NpdYspapcwqe5QDB6F-GOI5LGuJeWTF5pkSePErQgPA5rFjGZXA0r0-ozUYjTj20tnTaBr4ihizhcfuxXgL3PFCgn-uTiCwnIChy7ByDVSSNyd83M5mBtlg15hrIMVia14/s1600/poppydress.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZy-h9JG5O1NpdYspapcwqe5QDB6F-GOI5LGuJeWTF5pkSePErQgPA5rFjGZXA0r0-ozUYjTj20tnTaBr4ihizhcfuxXgL3PFCgn-uTiCwnIChy7ByDVSSNyd83M5mBtlg15hrIMVia14/s400/poppydress.jpg" width="300" /></a></div><br />
I found this to look darned good. Give it a try and tell me what you think. ENJOY!<br />
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<em><strong>In a blender, mix until smooth:</strong></em><br />
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8 ounces medium-firm tofu OR (2/3 of a box) firm or extra-firm SILKEN tofu, crumbled<br />
6 tablespoons date syrup<br />
6 tablespoons almond milk<br />
3 tablespoons cider vinegar (or other preferred vinegar-- not red wine or balsamic vinegar, but light wine vinegars, berry or fruit vinegars are good!)<br />
1- 1 1/2 tablespoons poppy seeds<br />
1 1/2 tablespoons chopped onion<br />
1 1/2 tablespoons <a href="http://evalu8.org/staticpage?page=review&siteid=9262" linkindex="15" set="yes"><span style="color: #225588;">wholegrain Dijon mustard</span></a>, low or no salt<br />
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<span style="font-size: 85%;"><span style="font-style: italic;"><span style="font-size: x-small;">This recipe is from Bryanna Clark Grogan's Kitchen Journal Vegan Feast Kitchen </span></span></span><br />
<strong><span style="font-size: 85%;"><span style="font-style: italic;"><span style="font-size: x-small;">I Tweaked this recipe to suit a nutritarian diet</span></span></span></strong>Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-36207568063803683932011-07-03T18:14:00.000-04:002011-07-03T18:14:54.480-04:00Health Slaw<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegGXAmoXaCNq833YFX6x2WOURSSKePN2M8P7md_i8TwjXEl3DbUuUWG2XpZ5QZKMkopVdjS3C-b9UiG6L9_VCJbv1cVLG53dC0O_XR298xngF5uv6WTwVZUfxFGUF2gVc2irgHMX4Khw/s1600/2011-07-03_13-11-32_229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegGXAmoXaCNq833YFX6x2WOURSSKePN2M8P7md_i8TwjXEl3DbUuUWG2XpZ5QZKMkopVdjS3C-b9UiG6L9_VCJbv1cVLG53dC0O_XR298xngF5uv6WTwVZUfxFGUF2gVc2irgHMX4Khw/s400/2011-07-03_13-11-32_229.jpg" width="400" /></a></div><br />
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This is a no frills basic health slaw that I made one day at work to fill a spot and my boss said the next day I needed to make it daily because it sold so fast. Never imagined this one to be a big hit but hey ya never know. The celery seeds add a distinctive flavor and the dressing gives it a nice punch. Make this at any get together everyone will dig in and enjoy!<br />
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1Lg Cabbage, cut in 1/4' shreds <br />
1/2 C Carrots, shredded<br />
3T Parsley, chopped<br />
1T Celery seeds<br />
1/2C Brown rice vinegar<br />
1/2C White wine vinegar <br />
4T Nutritional yeast<br />
1t Garlic, granulated<br />
<br />
In a large bowl, mix the first 4 ingredients and set aside. In a separate mixing bowl add remaining ingredients and mix well. Add the liquid mixture to the veggies and really work it in with your hands and squeezing it hard to wilt the cabbage slightly. Chill for at least 2 hours and serve.Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-64129824771786730492011-07-02T20:48:00.000-04:002011-07-02T20:48:05.554-04:00Dr. Fuhrman's Banana Flag Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvFHU7ytuwJw6BGrz9eH3MnydUqs3uR41t3bucKnNYzMbdvD3dU7hvf6H7iWrJoBKYq-0OZlompEc2hFvFxrT_8rQEOhdjt8AWijyI5ucjciBaN8DPZaPfKQX2gCHvEFN84jEmx6Ygbs/s1600/flag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvFHU7ytuwJw6BGrz9eH3MnydUqs3uR41t3bucKnNYzMbdvD3dU7hvf6H7iWrJoBKYq-0OZlompEc2hFvFxrT_8rQEOhdjt8AWijyI5ucjciBaN8DPZaPfKQX2gCHvEFN84jEmx6Ygbs/s400/flag.jpg" width="400" /></a></div><div><span class="SectionLabel"></span> </div><div><span class="SectionLabel">This cake won best recipe of the month on <a href="https://www.drfuhrman.com/">Dr. Fuhrmans website</a> in July of 2006. I tried a similar cake on the Eat Right America Total Immersion in March. It was wonderful! Suprise your guests this holiday. Hope you all have a wonderful haoliday.</span></div><div><span class="SectionLabel"></span> </div><div><span class="SectionLabel"></span> </div><div><span class="SectionLabel">Ingredients:</span></div><br />
<div> <div id="RecipeView1_listIngredients"> <div class="recipeingredient recipeingredient_normal">2 cups whole wheat pastry flour</div><div class="recipeingredient recipeingredient_normal">1 teaspoon baking soda</div><div class="recipeingredient recipeingredient_normal">1 cup date sugar</div><div class="recipeingredient recipeingredient_normal">1 cup unsweetened applesauce</div><div class="recipeingredient recipeingredient_normal">4 ripe bananas, mashed</div><div class="recipeingredient recipeingredient_normal">1/4 cup water</div><div class="recipeingredient recipeingredient_normal">1 teaspoon vanilla extract</div><div class="recipeingredient recipeingredient_normal">1 cup walnuts, chopped</div><div class="recipeingredient recipeingredient_normal"> </div><div class="recipeingredient recipeingredient_asheading">MACADAMIA CREAM</div><div class="recipeingredient recipeingredient_normal">2 2/3 cups raw unsalted macadamia nuts</div><div class="recipeingredient recipeingredient_normal">1 3/4 cups soy milk (add a little more if you'd like a thinner topping)</div><div class="recipeingredient recipeingredient_normal">1 1/3 cups pitted dates-preferably Medjool </div><div class="recipeingredient recipeingredient_asheading">TOPPINGS</div><div class="recipeingredient recipeingredient_asheading"> </div><div class="recipeingredient recipeingredient_normal">1 cup unsweetened shredded coconut</div><div class="recipeingredient recipeingredient_normal">2 cups Organic Strawberries </div><div class="recipeingredient recipeingredient_normal">1 cup Blueberries</div></div></div><br />
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</div><br />
<br />
<span class="SectionLabel">Instructions:</span><br />
<span id="RecipeView1_lblInstructions">Preheat oven to 350 degrees. <br />
<br />
Mix flour and baking soda in a medium bowl. <br />
<br />
In a large bowl, beat date sugar and applesauce together. Mash bananas and mix in. Add the water and vanilla and mix thoroughly. Add the flour mixture along with the chopped walnuts and stir to mix. <br />
<br />
Spread in a 9" X 13" non-stick baking pan. Bake for 40-45 minutes, or until toothpick inserted into the center comes out clean. <br />
<br />
While cake is baking, make the macadamia cream by blending the nuts, soy milk, and dates together in a high-powered blender until smooth and creamy. <br />
<br />
When the cake is cool, spread the macadamia cream over the top and sprinkle with coconut. Garnish with blueberries and strawberries to create stars and stripes.</span>Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-91467081398601548852011-06-28T12:29:00.000-04:002011-06-28T12:29:04.793-04:00Mini Crustless Tofu Quiches<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28mBqMnKozNs0SU9CGupwii1vPXJTbrcfMyi4qbUXvu5Vh-SfP2M7Jvj6o_6PWFoAyDrWM_GT3zXcNctn421Jxp4hU4E2IqkVkfbAve2ET8B1E7kK2vm4eF_L-nBczhue21Ln9Ags7PM/s1600/mini-quiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28mBqMnKozNs0SU9CGupwii1vPXJTbrcfMyi4qbUXvu5Vh-SfP2M7Jvj6o_6PWFoAyDrWM_GT3zXcNctn421Jxp4hU4E2IqkVkfbAve2ET8B1E7kK2vm4eF_L-nBczhue21Ln9Ags7PM/s400/mini-quiche.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>So, This blog <a href="http://blog.fatfreevegan.com/">http://blog.fatfreevegan.com</a> just rocks. SusanV has some great recipes that I have showcased on my blog here. This recipe is her most 'liked' recipe on her blog. I started reading it and just had the desire to make these. Her photography is grade A and her stories are great too. I suggest checking it out.<br />
<br />
<strong>Mini Crustless Tofu Quiches</strong><br />
<h4 class="ingredients">Ingredients</h4><ul class="ingredients"><li class="ingredient">olive oil spray</li>
<li class="ingredient">1 teaspoon minced garlic</li>
<li class="ingredient">1/2 cup bell pepper</li>
<li class="ingredient">1 cup chopped mushrooms</li>
<li class="ingredient">1 tablespoon minced fresh chives (or one green onion)</li>
<li class="ingredient">1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)</li>
<li class="ingredient">black pepper to taste</li>
<li class="ingredient">1 12.3-ounce package lite firm silken tofu, drained of water</li>
<li class="ingredient">1/4 cup plain soymilk</li>
<li class="ingredient">2 tablespoons nutritional yeast</li>
<li class="ingredient">1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)</li>
<li class="ingredient">1 teaspoon tahini (preferred) or cashew butter</li>
<li class="ingredient">1/4 teaspoon onion powder</li>
<li class="ingredient">1/4 teaspoon turmeric</li>
<li class="ingredient">1/2-3/4 teaspoon salt</li>
</ul><div class="instructions"><h4 class="instructions">Instructions</h4><ol class="instructions"><li>Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray. (I used silicone cups like these.)</li>
<li>Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.</li>
<li>Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway.</li>
<li>Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean–about 25-35 minutes depending on your oven and muffin cups (silicone will take longer than metal, so if you’re using a metal pan, check it at 20 minutes). Remove from the oven and allow them to cool for about 10 minutes. Enjoy! They’re light, so plan on making more of these—or serve hearty side dishes—if you’re serving more than 3 people.</li>
</ol></div>Preparation time: <span class="preptime">10 minute(s)<span class="hritem value-title" title="PT0H10M"><em> </em></span></span><br />
Cooking time: <span class="cooktime">30 minute(s)<span class="hritem value-title" title="PT0H30M"><em> </em></span></span><br />
<div class="yield"><span class="hrlabel"><strong>Number of servings (yield): </strong></span><span class="hritem"><em>3</em></span></div>Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-17778503125491346042011-06-25T17:04:00.000-04:002011-06-25T17:04:09.360-04:00Summer Salad with Nectarines<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIOzNHW5WM3wh2-XJZGWNTmd4ihNbMdjajMI4uEat6sKDFd9Sbt_Ahocvx4TN-TP-4HwAorUQy7N3xKt32cfQWY5kQawy4FJHn_VvwkC5MpQhX4UM14503TAh0a6yP3Br3HaFmGUiM4Q/s1600/2011-06-19_18-18-30_23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIOzNHW5WM3wh2-XJZGWNTmd4ihNbMdjajMI4uEat6sKDFd9Sbt_Ahocvx4TN-TP-4HwAorUQy7N3xKt32cfQWY5kQawy4FJHn_VvwkC5MpQhX4UM14503TAh0a6yP3Br3HaFmGUiM4Q/s400/2011-06-19_18-18-30_23.jpg" width="400" /></a></div> This is a Salad I like to make and change up with different components. For this one I used stuff laying around the house. Most recipes should utilize the ingredients in your fridge and pantry. Nectarines and peaches are really sweet right now making this a nice fresh salad that can be made in no time.<br />
<br />
4C Baby greens<br />
1ea Cucumber, diced<br />
2ea Plum Tomato, diced<br />
2ea Nectarines, diced<br />
1T Chia seeds<br />
2T Cashews, raw chopped<br />
2ea Oranges, squeezed<br />
2T White balsamic or cider vinegar<br />
<br />
Toss the first 6 ingredients and add the juice and vinegar. Toss lightly and serve immediately. Not a complex recipe but nutrient dense and satisfying.Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com1tag:blogger.com,1999:blog-4911925738302447814.post-77383841477229364422011-06-17T10:37:00.001-04:002011-06-17T10:40:37.538-04:00Asian White Bean Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hGn1Mt77MNDiD5tm93NWO0oeeJSavahvmBSD3wFUZgZpYkoP5PDma5EG_mDnHoWtE3ZokzAv0gemhzd8sJBWmvyBsXsKbXiu0ayMPsFHZOp3lmdqyBeexnmVbsCOrfmfKqBnTBUhUwQ/s1600/2011-06-16_07-37-54_522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hGn1Mt77MNDiD5tm93NWO0oeeJSavahvmBSD3wFUZgZpYkoP5PDma5EG_mDnHoWtE3ZokzAv0gemhzd8sJBWmvyBsXsKbXiu0ayMPsFHZOp3lmdqyBeexnmVbsCOrfmfKqBnTBUhUwQ/s400/2011-06-16_07-37-54_522.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left">I made this bean dip at work the other day. It is really full flavored and the consistency is great. I snapped this picture after putting it in the case. It was super easy to prepare and can be made in 15 min.</div><div align="left">2C White beans, cooked</div><div align="left">1T Ginger, grated</div><div align="left">1t Garlic, minced</div><div align="left">1/4C Orange juice, fresh squeezed</div><div align="left">3T Brown rice vinegar</div><div align="left">2T Coconut aminos or reduced sodium tamari sauce</div><div align="left">1/2C Cilantro, chopped</div><div align="left">3T Black sesame seeds</div><div align="left">1/2C Scallions, chopped</div><div align="left"><br />
</div><div align="left">In the food processor blend all ingredients except the seeds and scallions. After removing from food processor mix in the seeds and scallions. Use as a dip for veggies or inside burritos and wraps. ENJOY!!!</div>Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-20486954567995208632011-06-14T21:41:00.000-04:002011-06-14T21:41:32.281-04:00Vegan Creamed Spinach<div class="ingredients"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rSxmhoiaIQ0ysQJzjFuIdXD5uHOHMGHhoHO-srO0wydLPyAvJecTN6EfECEdDfuZGdkd4dDU3JWT-r2hRGbJrBmbAcZWbYCSDFuaO2ahZcFQfpxCVMJtAGrvPh4b0RmqGs9jQ-GDvRg/s1600/2757_creamed_kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rSxmhoiaIQ0ysQJzjFuIdXD5uHOHMGHhoHO-srO0wydLPyAvJecTN6EfECEdDfuZGdkd4dDU3JWT-r2hRGbJrBmbAcZWbYCSDFuaO2ahZcFQfpxCVMJtAGrvPh4b0RmqGs9jQ-GDvRg/s400/2757_creamed_kale.jpg" t8="true" width="400" /></a></div><div class="ingredients">This recipe is a tweeked out recipe from Whole Foods that I made yesterday in the Greenwich store.</div><div class="ingredients">I was asked to come to the Greenwich store for a week to share my Health Starts Here creations. The staff there was very eager to learn some tricks of the healthy eating revolution and it is great to work with them.</div><div class="ingredients">I ended up doing many recipes from this blog!</div><div class="ingredients"><br />
</div><div class="ingredients"><br />
</div><div class="ingredients">1/2 cup low-sodium vegetable broth <br />
1 white onion, finely chopped <br />
1 cup unsweetened almond milk <br />
1/4 cup raw cashews <br />
2 tablespoons nutritional yeast <br />
1 teaspoon onion powder </div><div class="ingredients">Pinch of freshly grated nutmeg <br />
Pinch of red pepper flakes <br />
4 cups chopped spinach or other dark, leafy green</div><div class="ingredients"><br />
</div><div class="ingredients">Heat broth in a large skillet over medium heat. Add white onion and cook until softened, 5 to 7 minutes. Transfer to a blender or food processor, add soy milk, cashews, nutritional yeast, onion powder, nutmeg and pepper flakes and purée until smooth. <br />
<br />
Transfer blended mixture back to skillet and bring to a simmer over medium heat. Stir in spinach and continue simmering, tossing often until spinach is just tender, about 4 minutes</div>Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com2tag:blogger.com,1999:blog-4911925738302447814.post-72572118767952620402011-06-07T21:19:00.000-04:002011-06-07T21:19:45.073-04:00Vegan Chimichurri Burrito<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-Ol_6duq2UDELvgtHaS1tNV1YSz4NExaNSCKyUPOziDES_WgbNc0CKyJMGvZT0-xYg2DyOXb-Gr6H8GSDeMx-qrZ5JaBr0wFHtEkRsfQATNRXOVsWNMo6Zq6v9bMubgzCLrtnMy9kL0/s1600/2011-06-07_09-47-41_914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-Ol_6duq2UDELvgtHaS1tNV1YSz4NExaNSCKyUPOziDES_WgbNc0CKyJMGvZT0-xYg2DyOXb-Gr6H8GSDeMx-qrZ5JaBr0wFHtEkRsfQATNRXOVsWNMo6Zq6v9bMubgzCLrtnMy9kL0/s400/2011-06-07_09-47-41_914.jpg" t8="true" width="400" /></a></div><br />
Made these today at work. These ROCK!!!! <strong>Be sure</strong> to allow the collard leafs to soak for at least 48 hours. <br />
<br />
6 Collard green leafs, large unbroken<br />
1C Lemon Juice<br />
1C Brown rice vinegar<br />
<br />
1C Green beans, steamed<br />
1/2C Parsley<br />
5ea Garlic cloves<br />
5T Nutritional yeast<br />
1T Chili flakes<br />
1/2T Cumin<br />
1/2C Cilantro<br />
1/2C Brown rice vinegar<br />
<br />
1.5C Quinoa, cooked<br />
1.5C Cabbage <br />
<br />
<br />
First off, grab the best collard green leafs that are undamaged and place them in a deep container and add the lemon juice and vinegar. Allow to soak refridgerated for at least 48 hours. This will allow them to soften up a bit and completely get rid of the bitter taste. After 48 hours or so passes and you are ready to prepare the burritos, add the next 8 ingredients in a food processer and blend until smooth. Add more or less vinegar to keep it just a little loose but not too loose. Once blended, place the mixture in a bowl and add the quinoa. Add enough quinoa to make this not too runny but more playable, Thick enough to spread like putty.<br />
<br />
Assembly - Pull one collard leaf out of the liquid. place on cutting board or table inside( dull side) facing up. Using the back of a chefs knife gently bang the thick stem without hitting the leaf. Hammer it appx 2 inches up to allow it to bend without snapping. Next take a handfull of the quinoa mixture and place it on the bottom where you just smashed the stem almost all the way vertical to the edge but leave some room on edges and bottom. (appx 1/2in space to the edge) place a nice mound of cabbage on top of the mixture. <br />
<br />
OK, in one motion you will roll from the bottom with your thumbs and once it folds over, tuck the sides in. then continue rolling to the end. To make it stay closed at the end, just put a dab of quinoa mix across the top to act as glue when it flaps over. Place on the plate with the seam facing down.<br />
<br />
After the first one you will get the hang of it. Its actually quite simple the rolling motion. All this writing and instruction make it seem hard....but it isnt :)<br />
<br />
ENJOY!!!!!!Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-12259371233934123552011-06-06T09:05:00.000-04:002011-06-06T09:05:36.880-04:00Five Spice Vegetables and Tofu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwrKg86lZhid7Zn41gotIvwyaU-aTuJRTytJe6gZuA0hW-zvo8hKXTFlCsQPO7okigf4B7EYCAKovRfqR3q-Ngzmxd7T_PfYzMp7ieti3J8YaWIADHICiys_GL0wExiuqpLYP_D5ferA/s1600/2011-06-05_08-59-56_538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwrKg86lZhid7Zn41gotIvwyaU-aTuJRTytJe6gZuA0hW-zvo8hKXTFlCsQPO7okigf4B7EYCAKovRfqR3q-Ngzmxd7T_PfYzMp7ieti3J8YaWIADHICiys_GL0wExiuqpLYP_D5ferA/s400/2011-06-05_08-59-56_538.jpg" t8="true" width="400" /></a></div><br />
Another at-work creation for the Health Starts Here program, LOVE IT! Basic, simple and very tasty. Be sure to cook the tofu extra long to give them a fried look, feel and taste.<br />
<br />
2C Green Beans, steamed<br />
2C Mushrooms , steamed<br />
1LB Extra firm tofu, sliced thin and baked<br />
1Tsb Five spice powder<br />
1/2 Tsb Cayanne powder<br />
1Tbs Black sesame seeds<br />
1Tbs Coconut aminos<br />
<br />
Slice the tofu into thin slices about quarter inch thick and bake them on parchment paper for 20 min at 350 degrees. When they are fully browned and crispy immediatly pull them off parchment and set aside, Mix the rest of the ingredients together and add the tofu last. Serve hot with brown rice if you like. YUM!Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-31015088452165453382011-06-02T13:09:00.000-04:002011-06-02T13:09:49.261-04:00Mac and Cheeze<div class="separator" style="clear: both; text-align: center;"><a href="http://ohsheglows.com/wp-content/uploads/2009/05/img-0981-thumb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://ohsheglows.com/wp-content/uploads/2009/05/img-0981-thumb.jpg" t8="true" width="400" /></a></div><br />
Leave it to SusanV again to come up with a delicious healthy alternative to traditional macaroni and cheese! On her blog <a href="http://blog.fatfreevegan.com/">FatFreeVegan Kitchen</a> she nailed it! I tweeked this a very small ammount to cut even more salt and starch and changed the type of pasta but her message is still there. Enjoy this and check out her quality blog too.<br />
<br />
<br />
1 pound brown rice or whole grain wheat pasta<br />
Blend together:<br />
1 1/4 cups water<br />
1 cup plain, fat-free soymilk (may use other non-dairy milk)<br />
3/4 cup nutritional yeast<br />
1.5 tablespoons cornstarch or potato starch<br />
1 tablespoon lemon juice<br />
1/2 teaspoon garlic powder<br />
1 teaspoon onion powder<br />
1/2 teaspoon dry mustard<br />
1/2 teaspoon smoked paprika<br />
1/2 teaspoon turmeric<br />
pinch cayenne pepper<br />
2 tablespoons tahini<br />
1 teaspoon mellow white miso<br />
black pepper to taste<br />
<br />
Put the pasta on to boil, according to package directions. While it’s cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.<br />
If the sauce is not as flavorful as you’d like, add a little more mustard and onion powder.Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com2tag:blogger.com,1999:blog-4911925738302447814.post-26286515092669043142011-05-30T20:59:00.000-04:002011-05-30T20:59:21.021-04:00Summer Corn Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVAnWJHz9zSd-Vk8uzlxn9bKLXtVuFIuicj8EwKayUv1bY8_H_Lohf5bd_uCZxt3brUU2qBbyp_snZFDIdBs6Y3sUHnzAoDMdUuzFNSfavFYePM0Ce4SZ61aa5lMKiwojxi6cdapnXnc/s1600/2011-05-30_16-31-02_157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVAnWJHz9zSd-Vk8uzlxn9bKLXtVuFIuicj8EwKayUv1bY8_H_Lohf5bd_uCZxt3brUU2qBbyp_snZFDIdBs6Y3sUHnzAoDMdUuzFNSfavFYePM0Ce4SZ61aa5lMKiwojxi6cdapnXnc/s400/2011-05-30_16-31-02_157.jpg" t8="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>We make a variation of this salad at work that contains oil and salt. Its pretty darned delicious. Here I wanted to recreate this keeping it as healthy as possible. The elimination of oil and salt and the addition of flavored vinegars make this a real fresh tasting sweet treat. I hope you enjoy it!<br />
<br />
5ea Corn, cooked and cut off the cob<br />
1pt Grape tomatoes, cut in half<br />
3ea Scallions, thin sliced<br />
1/4C Kale, chopped fine <br />
3T Brown rice vinegar<br />
3T Raspberry vinegar<br />
<br />
Toss all ingredients together and chill for at least 1 hour.Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-24597616425824750112011-05-28T07:58:00.000-04:002011-05-28T07:58:16.244-04:00Wheatberry Salad with Citrus Beets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbr4CWFuUUgL5Ck6I_bi_mH9LmxJBNrW7DAdfprIeE6FAfNKlL0UTQAArFwY8xJqyohBKmfXXoRplIBv-Q6bC4GQoimkeBZz_D5wKsnTzeSaiPY4N2FPWKmtvZmAzu30ZaYpZCnXtmoOk/s1600/IMG_7431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbr4CWFuUUgL5Ck6I_bi_mH9LmxJBNrW7DAdfprIeE6FAfNKlL0UTQAArFwY8xJqyohBKmfXXoRplIBv-Q6bC4GQoimkeBZz_D5wKsnTzeSaiPY4N2FPWKmtvZmAzu30ZaYpZCnXtmoOk/s400/IMG_7431.JPG" t8="true" width="400" /></a></div><br />
This is another recipe for the Health Starts Here (HSH) at work. This is a great dish that combines the nuttiness of the wheatberries with the tang of the beets and the sweetness of the orange. Great combo's!<br />
This is easy to assemble once all the ingredients are gathered.<br />
<br />
2C Wheatberries, cooked<br />
1/2C Carrots Shredded<br />
1/2C Raisins<br />
1C Beets, cooked and diced<br />
2 Oranges, zested ad juiced<br />
3T Lemon juice<br />
<br />
<br />
In a large bowl, combine all ingredients and toss. For best results allow to refrigerate for at least 1 hour then stir and serve. Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-52648090006724176332011-05-24T18:54:00.000-04:002011-05-24T18:54:59.324-04:00Cucumber Salad Roll Ups<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6KoehGOTb2pZGLtd0O8RauagrrsrvccTcRhzx4FVQzilShN_rotIq2actpZWMrDOX7a-X04OOpH6P6yKCmB0xxghvt9oF-nYXUfg6mWvL3FrostI5wnLJ8wx1J0KsCGrhAHCH5Xixq4s/s1600/IMG_7607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6KoehGOTb2pZGLtd0O8RauagrrsrvccTcRhzx4FVQzilShN_rotIq2actpZWMrDOX7a-X04OOpH6P6yKCmB0xxghvt9oF-nYXUfg6mWvL3FrostI5wnLJ8wx1J0KsCGrhAHCH5Xixq4s/s400/IMG_7607.JPG" t8="true" width="400" /></a></div><br />
Made these for dinner tonite and was very satisfied. Very simple, very tasty and made with some stuff laying around in the fridge. Try it you will like it!<br />
<br />
Cucumber salad:<br />
<br />
1 Cucumber, diced<br />
10 Grape tomatoes, chopped<br />
1 Garlic clove minced<br />
2T Red onion, minced<br />
5T Raspberry blush vinegar<br />
<br />
Remaining components:<br />
<br />
2 Large whole wheat pitas<br />
3T Hummus<br />
20 Snow peas, whole<br />
1T Grain mustard, no salt added<br />
<br />
Mix the ingredients of the cucumber salad and refridgerate for at least 30 min. Smear the hummus on the wraps and top with snow peas and mustard. Scoop the cucumber salad on top and roll up!<br />
Simple and fast. ENJOY!!!Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-70019715298699092252011-05-21T11:58:00.001-04:002011-05-21T11:59:10.260-04:00Bean and Tofu Pita with Spicy Tomato Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmxQ6MbVUXrcvdNVFh7quJDlvEBGuHejLbSM4Kpq1gxjBXj_-7fHNVDoHjKvwUngfViylhJ3T76-ehM6ujvikhUQn4aNT3L6cY6tom9dwkxz4loCtxiql912z7py9XrXkB1LZejQEMFI/s1600/IMG_7544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmxQ6MbVUXrcvdNVFh7quJDlvEBGuHejLbSM4Kpq1gxjBXj_-7fHNVDoHjKvwUngfViylhJ3T76-ehM6ujvikhUQn4aNT3L6cY6tom9dwkxz4loCtxiql912z7py9XrXkB1LZejQEMFI/s400/IMG_7544.JPG" width="400" /></a></div> <br />
<br />
Hi everyone! Sorry for no posts in a few days. I was ill and unable to cook much or be too active. But back to the program!<br />
<br />
This lunch was exceptionally tasty and nutritious. The addition of the homemade hot tomato sauce really kicked it up a notch. Hope you enjoy it.<br />
<br />
1Can Pinto beans, unsalted<br />
1/2 Onion, diced<br />
1C Kale, chopped<br />
6oz Extra firm tofu, cubed<br />
2T Nutritional yeast<br />
3oz Tomato sauce, unsalted<br />
1/4 t Cayenne powder<br />
1/2 t Garlic powder<br />
2 Whole wheat Pita<br />
<br />
In a sauce pot cook the first 3 ingredients with 1/4 C water. Cook until the onion is translucent. Add the tofu and yeast and continue cooking for 5 minutes adding water if needed. Remove from heat and set aside. <br />
In a small bowl add the tomato sauce, cayenne and garlic. Mix and add water to get a runny consistency. Toast or microwave the pita to soften them. Cut in half and stuff the vegetable tofu mix inside. Drizzle the chili sauce on top and enjoy!Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com1tag:blogger.com,1999:blog-4911925738302447814.post-38476683008894060622011-05-17T09:43:00.001-04:002011-07-03T20:05:24.381-04:00Raw Chocolate Pudding<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPA3U1ZwfjXwcwzv9bCOc23vnQdauVdFZoppbU8mWaHyiz4vxANfhvELqMpefsw4mXUukQwD8oCNbfQHaP77kNbHp8IPgWzKcfCuE9K7Jti55GKLNtrG0m-taTRwQsmPwlBpI97NxUrTk/s1600/392864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPA3U1ZwfjXwcwzv9bCOc23vnQdauVdFZoppbU8mWaHyiz4vxANfhvELqMpefsw4mXUukQwD8oCNbfQHaP77kNbHp8IPgWzKcfCuE9K7Jti55GKLNtrG0m-taTRwQsmPwlBpI97NxUrTk/s1600/392864.jpg" /></a></div><br />
It may seem odd to have a banana and avocado in the same recipe, but the banana completely hides any taste of the avocado. The avocado is there simply for texture and nutritional value. ENJOY!!<br />
<br />
1 avocado - peeled, pitted, and cut into chunks<br />
<br />
<li class="plaincharacterwrap ingredient">1 banana, peeled and cut into chunks</li><br />
<br />
<br />
<br />
<li class="plaincharacterwrap ingredient">1 cup unsweetened soy milk</li><br />
<br />
<br />
<br />
<li class="plaincharacterwrap ingredient">1/4 cup raw cocoa powder</li><br />
<br />
<br />
<br />
<li class="plaincharacterwrap ingredient">2 tablespoons date syrup</li><br />
<br />
<br />
<br />
<li class="plaincharacterwrap ingredient">1 teaspoon lemon juice</li><br />
<br />
<br />
<br />
<li class="plaincharacterwrap ingredient">1/4 cup shredded unsweetened coconut (optional)</li><br />
<br />
<br />
<div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient" style="text-align: left;"><span class="plaincharacterwrap break">Place avocado, banana, soy milk, cocoa powder, date syrup, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set. </span><br />
<br />
thanks Renee for the edit :)</div>Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-51058594880481435052011-05-15T20:24:00.000-04:002011-05-15T20:24:07.097-04:00Chick'n Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5U6d6iWk0e-wkt_z8R8rg10d6dhYBTi-UuWTcbgXBZBJH9HI0w2cWi5jMH8bNzgrXBLKPbX36GgmNYtEw7mlb6IUnGu5qAhPHlN3hi0bzHWtzxKDxlcG25aFu5_igDi_sv3hV68mgn9s/s1600/2%257E1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5U6d6iWk0e-wkt_z8R8rg10d6dhYBTi-UuWTcbgXBZBJH9HI0w2cWi5jMH8bNzgrXBLKPbX36GgmNYtEw7mlb6IUnGu5qAhPHlN3hi0bzHWtzxKDxlcG25aFu5_igDi_sv3hV68mgn9s/s1600/2%257E1.jpg" /></a></div><br />
<br />
I got the inspiration for this recipe from aigroc on the VegWeb site. Tweaked it a bit and YUM!<br />
<br />
1/2 cup raw sunflower seeds, soaked 3 hours and drained<br />
1/2 cup raw cashews, soaked 3 hours and drained<br />
1/4 cup raw ground pecans<br />
2" piece cucumber<br />
1 tablespoon chopped onion<br />
1/2 celery stick<br />
1 teaspoon dill<br />
1/4 teaspoon curry powder<br />
1/2 lemon, juiced<br />
1T Nutritional Yeast<br />
Ground black pepper, to taste<br />
1/2 carrot (optional, I use this though)<br />
<br />
1) In the bowl of a food processor fitted with a metal blade, pulse together all of the ingredients. It should be a finer texture than regular tofu chicken salad. That helps it to stick together. <br />
<br />
This is delish! Add to your fav raw bread! Keep in fridge for a week.Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0tag:blogger.com,1999:blog-4911925738302447814.post-26028461151563000302011-05-14T10:50:00.000-04:002011-05-14T10:50:13.377-04:00Vegetable Bean Burrito<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOQQmJ4e-V4PD_sIzBfPDKFut9bEUacw9LEKjf4-pijf99FISxhBmRCUD_VMJrnJxhGiRELa9-P_cE2t8mM1a9DzmiD2hk6uCaiHtADKNiJ1qGj1d0xEbOd6x5W0ARHOFM6mz5DnYbZI/s1600/burr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOQQmJ4e-V4PD_sIzBfPDKFut9bEUacw9LEKjf4-pijf99FISxhBmRCUD_VMJrnJxhGiRELa9-P_cE2t8mM1a9DzmiD2hk6uCaiHtADKNiJ1qGj1d0xEbOd6x5W0ARHOFM6mz5DnYbZI/s400/burr.jpg" width="400" /></a></div><div><span class="SectionLabel">WOW is all I can say about this burrito recipe. Looks so good and filling. This won 'Recipe Of The Month June 2006' on <a href="http://drfuhrman.com/">Dr Fuhrman's website</a>. A true winner with many comments on how good it is. I hope you enjoy it.</span></div><div><span class="SectionLabel"></span> </div><div><span class="SectionLabel">Ingredients:</span></div><div><div id="RecipeView1_listIngredients"><div class="recipeingredient recipeingredient_asheading">2-3 tablespoons water</div><div class="recipeingredient recipeingredient_normal">1 head broccoli florets, chopped</div><div class="recipeingredient recipeingredient_normal">1/2 head cauliflower florets, chopped</div><div class="recipeingredient recipeingredient_normal">2 carrots, chopped</div><div class="recipeingredient recipeingredient_normal">2 medium red bell peppers, seeded and chopped</div><div class="recipeingredient recipeingredient_normal">1 medium zucchini, chopped</div><div class="recipeingredient recipeingredient_normal">1 medium onion, chopped</div><div class="recipeingredient recipeingredient_normal">4 cloves garlic, chopped</div><div class="recipeingredient recipeingredient_normal">1 1/2 tablespoons Dr. Fuhrman's VegiZest or other no salt seasoning</div><div class="recipeingredient recipeingredient_normal">1 teaspoon dried basil</div><div class="recipeingredient recipeingredient_normal">1 teaspoon dried oregano</div><div class="recipeingredient recipeingredient_normal">1 teaspoon dried parsley</div><div class="recipeingredient recipeingredient_normal">1 cup raw cashews</div><div class="recipeingredient recipeingredient_normal">1/2 cup unsweetened soy, hemp or almond milk</div><div class="recipeingredient recipeingredient_normal">1 1/2 cups cooked pinto beans or 1 (15 ounce) can no salt added or low sodium pinto beans, drained and rinsed</div><div class="recipeingredient recipeingredient_normal">6 whole wheat tortillas or large romaine lettuce leaves</div><div class="recipeingredient recipeingredient_normal">no or low sodium salsa</div><div class="recipeingredient recipeingredient_normal"> </div><div class="recipeingredient recipeingredient_normal"> </div></div></div><span class="SectionLabel">Instructions:</span><br />
<span id="RecipeView1_lblInstructions">Place 2 tablespoons water, the broccoli, cauliflower, carrot, bell pepper, zucchini, onion, garlic, VegiZest, basil, oregano, and parsley in a large covered pot. Saute for 15 minutes or until tender, adding more water if needed. In the meantime, place cashews and milk in a food processor or high-powered blender and blend until smooth. Add the cashew mixture and beans to the vegetables and mix thoroughly. Spread the mixture on the tortillas and roll up to form burritos. Serve with salsa.</span>Chefjellynowhttp://www.blogger.com/profile/01299230932687363622noreply@blogger.com0