2 minute meditation (1) A-B-C dough (1) adzuki (1) agar agar (1) allergy friendly (1) almond (9) almond cream (1) alternative (1) amaranth (4) anti-inflammatory (1) apple (6) apricot (1) arugula (3) attitidude (1) avocado (8) banana (12) barbeque (1) bbq (1) beans (12) beautiful food (1) beet (5) beet smoothie (1) Berry (15) besan (1) biscotti (1) black bean (3) black bean soup (1) blackberry (1) blueberry (1) blueberry pie (1) Bob's Red Mill (1) bok choy (2) Breakfast (16) brown rice noodle (1) brownie bites (1) buckwheat (2) bumper crop (1) butternut squash soup (1) cabbage (2) cacao (1) carrot (11) Cashew (13) cashew cream (1) cast iron cooking (1) cauliflower (3) cauliflower pizza (1) celery (3) Chai (4) chard (1) cherry (2) chia (7) chickpea (7) chickpea flour (1) chilled soup (1) chocolate (6) chocolate cookie (1) chocolate pudding (1) chocolate smoothie (1) chowder (1) cilantro (1) cinnamon rolls (1) Citrus (5) cleanse (1) Coconut (14) coconut crust (1) coconut curry (2) coconut oil (1) cold peanut noodle (1) cold sesame noodle (1) confession (1) cookie (7) corn (1) crazysexyjuice (1) creamy (3) creamy dressing (1) creamy soup (1) creamy vinegar dressing (1) crisp (1) crockpot (1) crunchy (1) crust (2) cucumber (7) cucumber salad (1) cumin (3) curry (2) dairy free (5) dairy free creamy dressing (1) dairy free curry (1) Daiya (1) dandelion (1) date (1) dates (15) daylily (1) daylily recipes (1) delicata squash (1) dessert (8) detox (6) detox juice (1) detox smoothie (1) dill (1) Dinner (23) dip (1) DIY (2) double rainbow (1) Dr. Fuhrman (1) dressing (3) Easter (1) easy (4) Eat to Live (2) Edible Flowers (1) egg roll (1) eggplant (1) exclusive (1) falafel (1) Family Friendly (63) fast food (2) fiber (1) fiber for kids (1) fiber rich (1) flatbread (2) flax (4) fresh (2) Fruit (3) fruit smoothie (1) garbanzo (2) garden fresh (1) garlic (2) German (1) ginger (1) glow (1) gluten free (81) gluten free crust (1) gluten free Easter (1) gluten free pie (1) gluten free pizza (2) gluten free smoothie (1) gluten free vegan (2) Goji (3) golden flaxseed (1) GOMBBS (1) GOMBS (1) grapefruit (1) greek (2) greek spinach (1) Green Pepper (4) green smoothie (3) health (1) hemp (3) hemp sauce (1) hempseed (4) hempseed pizza (1) herbed gluten free tart shells (1) high protein (1) Holiday (1) homemade (1) ice cream (2) Indian (3) intention (1) Japan (1) Juice (3) kale (15) kid friendly (6) kid pleaser (2) lemon (16) lemon bar (2) lentil (7) lentil ragout (1) life (1) lime (1) lucuma (1) lunch (13) luscious (1) macaroon (1) macrobiotic (1) maifun (1) mango (1) marinated mushrooms (1) meditation (1) Mexican (1) milk (1) millet (5) mint salad (1) miso (1) mushroom (10) Musing (2) naan (1) no bake (2) non-dairy (1) Noodles (1) nori (1) nourishment (1) nut-free (1) nutella (1) nutrition (3) nutritional yeast (1) Nuts (16) oat fiber (1) oats (3) oil free (1) oil pulling (1) olive (1) onion (3) orange (3) pad thai (1) palak paneer (1) pancakes (1) papaya (1) parsley (1) party (1) peach (2) peanut butter (1) peanut sauce (1) pecans (1) pepper (2) perspective (1) pesto (2) pierogi (1) pineapple (1) Pizza (3) plant strong nutrition (1) plum (1) polenta (1) Polish (1) pomegranate barbeque sauce (1) pomegranate molasses (1) pot pie (2) potluck (1) probiotics in smoothie (1) program (1) protein (1) psoriasis (1) psoriatic arthritis (1) PSY (1) pudding (1) quick (4) quick nut cheese (1) quinoa (6) raspberry barbeque sauce (1) raspberry salad (1) raw (27) raw juice (1) raw lemon bar (1) raw nori (1) raw peanut noodle (1) raw sesame noodle (1) real food (1) retreat (1) rice (4) rice noodle (1) rice paper (2) roasted pepper (1) roasted tomato (1) romaine (1) Salad (12) salsa (1) salsa verde (1) Saturday Strategy (1) sauce (7) school lunch reform (1) selenium (1) self care (1) shortbread (1) sleep (1) sloppy (2) sloppy joe (1) smoked black bean soup (1) smoked paprika (3) smoothie (12) snack (13) socca (2) solution (1) Sorghum (2) soup (12) spanakopita (2) spice (8) spicy (11) spinach (8) spread (1) Spring (2) squash (1) strawberry bar (1) strawberry date bar (1) stress (1) sugar free (1) sunflower seeds (1) supplements (1) sushi (1) sushi rice (1) sweet (1) sweet potato curry (1) taco (1) tamarind (1) taquito (1) tart shells (1) tasty (1) teff (3) Thai (1) thrive (1) thyroid (1) toasted nori (1) tofu (5) tomatillo (1) tomato (17) tomato sauce (1) treat (1) turmeric (1) vegan (62) vegan chowder (1) vegan dessert (1) vegan Easter (1) vegan ice cream (1) vegan juice (1) vegan protein (1) vegan salted caramel sauce (1) vegan smoothie (1) Vegan Som Tum (1) vegan sushi (1) vegetable (1) vegetarian (2) veggie burger (1) versatile dough (1) video (1) vinegar dressing (1) Vitamix (1) vodka sauce (1) walnut (1) walnuts (1) wasabi (1) whole food (2) whole food dressing (1) whole grain (1) World Flavors (3) yummy (1) zest (1) zucchini (3)
Sarah Lawrence

Fresh and Fabulous in 4 Minutes

Fresh, Fabulous Food in a Flash!  Start to finish on this meal is 4 minutes.  If you have a little extra time to let the mushrooms marinate, all the better… but you can SO do this in a pinch.  No excuses!  Need a fast, fresh and nutritious meal?  I invite you to give this a try! Mushrooms are like superheroes of nutrition.  Studies have shown that even 1 ordinary button mushroom a day can cut your risk of breast cancer by 64%!  SIXTY-FOUR percent!  Couple that mushroom with daily consumption of green tea and you increase the cancer fighting power to between 82% (post-menopausal) and 89% (pre-menopausal).  I say, let MUSHROOM MANIA begin tonight!    Raw marinated mushrooms are an amazing treat.  My first experience with them was trying Mimi Kirk’s recipe for Shitake Skewers in “Live Raw.”  Something magical happens when you marinate.  I think it’s the same magic that we dip into when we rub kale because rubbed, marinated kale is the thing that legends are made of!  In any case, marinating doesn’t have to take more than a few minutes, but if you have 30 minutes to let them sit they do become more flavorful and tender.     Everything you eat should contribute to your health.  Instead of fast food meals that make you feel gross and contribute to disease, choosing nutrient dense, plant strong fast food can do nothing but figure into the future of your health.  Here’s the lowdown on the other nutrient superstars in this meal: Cashews – rich in copper, magnesium, and phosphorus; support heart and bone health Hempseeds – rich in protein and omega 3 fatty acids. Onion – anti-inflammatory, anti-cancer, heart protective Cabbage – cholesterol lowering and cancer preventative Cucumber – anti-inflammatory, heart protective, rich in anti-oxidants Meals like this one come together in a flash in my kitchen.  Here’s how I do it:

1.       Grab glass pie plate and assemble marinade; pour, grate, stir.

2.      Toss pre-sliced mushrooms into the marinade; set aside or start warming.

3.      Slice cabbage/lettuce/bok choy and cucumber; drizzle all with vinegar 

4.      Blitz all ingredients for onion sauce in the Vitamix; 15 seconds and done! 

Gingered Mushrooms with Creamy Onion Sauce, Vinegary Purple Slaw and Cucumbers -- serve with Iced Green Tea and Fresh Berries for Dessert [caption id="attachment_588" align="alignright" width="300"]Raw Veg Bowl Raw Veg Bowl[/caption] Gingered Mushrooms – 4 or 5 servings 3 large Crimini/portobello mushroom caps or 3 cups mushrooms, cleaned and sliced ¼ cup nama shoyu or tamari 1 tsp coconut oil ½ tsp liquid stevia or 1 dried stevia leaf, ground 1 Tbsp grated ginger from a big knob of fresh ginger Mix all ingredients except for mushrooms in a shallow dish that is large enough to hold all the mushrooms.  Once the marinade is combined, toss the mushrooms to coat.  You may need to rub them and turn them quite a bit, but rest assured, there will be enough marinade.  Set the mushrooms into a dehydrator set at 105 for 30 minutes.  If you don’t have a dehydrator, simply boil a pot of water (the pot needs to be small enough to be able to support the mushroom dish without the dish falling into the water); take the pot off the heat and set the mushroom dish on top.  The residual heat from the water will gently warm the mushrooms and encourage them to release quite a bit of liquid.  Once warmed, turn the mushrooms in their own liquid and serve.  Alternatively, just set the mushrooms aside for a few minutes while you slice and prep the remaining bits of the meal.  Creamy Onion Sauce 1 cup water ½ cup cashews ½ cup raw shelled hempseed 2 tsp onion powder salt and pepper to taste Blitz everything in Vitamix or blender until smooth; about 15 seconds. Purple Slaw – per serving ½ cup purple cabbage, sliced thin ½ cup lettuce, bok choy or green cabbage, sliced thin splash of apple cider vinegar or rice wine vinegar Cucumber – per serving 2 small yellow cucumbers or your favorite variety splash of vinegar Assembly: I plated this meal with each component in its own space in the bowl.  The onion sauce was on the side in a tasting cup, which made dipping delightful.  A few slices of fresh avocado and a heap of sliced pickled ginger garnished the center and made every bite that much more heavenly!

Tags:
Sarah Lawrence

Cucumber Hempseed Salad

This fresh, raw salad couldn’t be simpler.  In about 1 minute you too can have a filling dish that provides 18 grams of protein, 4 grams of fiber, 4 grams of Omega 3’s as well as Calcium, Phosphorus, Potassium, Vitamin A and Vitamin C.  And with about 285 calories per serving you can feel good about the choice.  [caption id="attachment_533" align="alignright" width="300" caption="Cucumber Hempseed Salad"]Cucumber Hempseed Salad[/caption] Cucumber Hempseed Salad (yield approximately 1 serving that is about 2 cups, depending on size of your cucumber) 1 cucumber, raw (about 8 inches long) 4 Tbsp shelled raw hempseed (Nutiva is the brand I use) 1 tsp dill 1 tsp raw apple cider vinegar Cut cucumber in half lengthwise and then cut each piece in healf so you have 4 quarters.  Slice into bite sized pieces and put into your serving bowl. Top with remaining ingredients and toss to combine.  Eat!

Tags:
creativecalligraphy

A Duo of Quick and Tasty Salad

Salad and greens are the mainstay of my daily diet.  What's phenomenal about greens are their versatility.  The variety of flavors that you can grow in a window box or sprouter is equally impressive.  So, while some might think "boring" when they think salad, I think of the possibilities and the freedom! I made this for lunch today and used about ¼ of the beautiful green papaya that I bought at Lanni Market.  To feed more than one person just double or triple the recipe.  It’s quick, easy and full of flavor!  I love Som Tum, the Thai Green papaya Salad and while it’s not difficult to make according to traditional recipes which include fresh chilies, palm sugar and fish sauce, I love my speedy vegan version that uses local ingredients from my pantry.  Jicama can be substituted for the green papaya if you can’t get your hands on one.  And if you really want to keep it local, try using a produce item from your area that is crisp and mild.  I’ve used local apples and slightly under-ripe green melon with nice results.   The kelp granules give that hint of the sea flavor that fish sauce imparts in traditional Som Tum recipes.  Not critical, but it is nice and adds a sprinkle of nutrients and iodine as well. [caption id="attachment_457" align="alignleft" width="300" caption="Quick Green Papaya Salad"]Quick Green Papaya Salad[/caption] Quick Green Papaya Salad 1 cup green papaya, thinly sliced (as thin as you can make it!) 1 clove garlic, pressed or minced 1 medium sized tomato, about ¾ cup sliced 1 small knob ginger, grated, about 1 tsp grated ginger 1 tsp maple syrup 1 tsp braggs aminos ½ tsp kelp granules (optional) ¼ - ½ tsp chipotle chili powder Put all ingredients into a bowl and use your fingers to combine everything well.  Eat! *************************** Our dinner salad was an experiment in balance.  The garlic ginger dressing was sweet and spicy.  The romaine was sweet and crisp; blueberries, tart; tomatoes, creamy; cucumber, crunchy and green; plums, lusciously sweet and creamy.  Next time, I would add a bitter green to the bowl... a handful of arugula or watercress would be perfect!   Ginger Garlic Dressing (yields 1 + cup of dressing) 2 cloves garlic 2 Tbsp fresh ginger root, grated 1/4 cup sesame oil 1/3 cup rice vinegar or apple cider vinegar 1/3 cup mirin 1/4 cup Bragg’s aminos or soy sauce 2 Tbsp rice syrup (or 1 Tbsp honey if you prefer) 1/4 cup water, optional Mash the garlic using your mortar and pestle or mince very finely.  Combine with remaining ingredients and thin with water if you like.  [caption id="attachment_458" align="alignleft" width="300" caption="Balanced Salad"]Balanced Salad[/caption] Balanced Salad (makes 4 entree servings, 2 adult and 2 kid portions) 2 romaine hearts, chopped 1 cup kale, stemmed and chopped (about 4 leaves) handful of arugula, watercress or dandelion greens 1 cup blueberries 2-3 local tomatoes, quartered 1 local cucumber, cut in half lengthwise, seeded and sliced 4 local black plums, quartered Make sure your hands are washed before you start prepping your salad, because you're going to use them! Cut the greens into bite sized pieces to make them more appealing and easier for kids to eat.  Toss all ingredients into a large bowl.  Ladle 1/3- 1/2 cup of dressing over the salad and mix thoroughly with your hands.  Rubbing the dressing into the greens will coat them beautifully.  Pay particular attention to the kale bits... rubbing them tenderizes them a little... it's magical!

Tags:
creativecalligraphy

Chopped Garden Salad with Creamy Avocado Dressing

This salad is great for a quick dinner but is equally lovely for a potluck or picnic.  It is super easy to change out the veg to things you have on hand.  The peppers can be any color, though the red and orange brighten up the plate beautifully.  Try summer squash, zucchini or celery in addition or in place of the cucumber.  I used fresh greens from our garden and mixed in some dinosaur kale.  If you have reluctant kale eaters, this dish is a winner because the bold and creamy flavors of the bean/veg mix really cover the kale and make it magically blend in with other greens.  Start with a bit of kale if you're not used to it, but definitely give it a try.  I used to wonder how people could eat kale, but now it's probably my favorite green!  Arugula, beet greens, frisee, endive, romaine, radicchio... they all work really well with this salad.  It's hard to go wrong! You'll find that the flavors in the bean/veg portion of this dish get better on the 2nd day... so if you have leftovers, you're in for a treat!  With time to plan ahead you can prep this the day before you plan to eat it so you'll have that intense garlicky flavor throughout. Also, the dressing is great on other things as well.  Because of the avocado the benefits of some healthy whole food fats... a nice option for those who might normally choose a processed creamy style dressing or ranch dressing. [caption id="attachment_419" align="alignright" width="300" caption="Chopped Garden Salad with Creamy Avocado Dressing"]Chopped Garden Salad with Creamy Avocado Dressing[/caption] Chopped Garden Salad with Creamy Avocado Dressing (makes 4 generous servings) Dressing: 1 large ripe tomato, skinned and quartered (if you're using a Vitamix leave the skin on) 2 cloves garlic, minced 1 shallot, minced ½ cup cilantro 2 avocado or 1 cup “wholly guacamole” juice of ½ a lime ¼ tsp black pepper pinch of salt ¼-½ tsp ground chipotle pepper, optional Salad: 6 cups fresh greens (1 use 2 cups of greens per adult, 1 cup per child) 1 English cucumber, diced 1 orange pepper, diced 1 red pepper, diced 3 cups cooked black beans, (drained and rinsed if using canned beans) Make the dressing by putting all dressing ingredients into your food processor and blending until smooth.  Taste and adjust for heat if you like --- add ¼- ½ tsp chipotle pepper if you like things spicy. Next, dice your veggies and mix them with the cooked beans.  Toss with the dressing and set aside so the flavors combine. Tear or cut your greens into bite sized pieces.  When you’re plating, you can either lay down a bed of greens and top it with the veg mixture or mix everything together and put the tossed chopped salad onto the plates.  My family naturally mixes their veg in with their greens as soon as they dig in, but I admit that the plates look prettier if you put down the greens first and top them… but that’s just aesthetics!  If you are not serving this right away definitely keep the greens separate until you're ready to serve.  For portion sizes, I use 1 cup of the bean/veg mixture for each adult and 1/2-3/4 cup per child. Enjoy!

Tags:
creativecalligraphy

It's all in a day...

It's been a tasty day here.  Unfortunately, my 8 year old had a rough night of tummy trouble after having some dairy products at school yesterday and so was home taking it easy.  I needed to keep things fresh, mild and mostly raw for him since his stomach was tender.  Easy to do.  Nourishing and light for the rest of us.  Hope you enjoy the 2 smoothies, soup, spring rolls and sorbet that I made today. I made this smoothie for my 8 year old and his tender tummy: Creamy Banana Coconut Smoothie (serves 1) 1 banana ½ cup coconut milk ½ cup almond milk 1 Tbsp chia seeds 1 Tbsp lucuma powder, optional Blend everything in the Vitamix until smooth.  Serve. ************************************************** This one was for me and my 5 year old: Creamy Chocolate Cherry Goji Berry Smoothie Creamy Chocolate Cherry Goji Berry Smoothie (serves 2) 3 bananas 1 cup almond milk 1 Tbsp cocoa powder 2 Tbsp chia seeds 1 tsp vanilla powder 1 cup frozen cherries ½ soaked goji berries 3 cups raw baby spinach Blend everything in the Vitamix until smooth.  Serve. ************************************************** Lunch was a mild miso soup:Miso Happy Kale Soup Miso Happy Kale Soup (Serves 4) ~ 15 minutes ~ With miso in your fridge you can have a richly flavorful, light soup in minutes.  White miso is very mild and my kids love it.  Millet miso is a bit heartier.  Choose a miso paste that you love and you can’t go wrong… 1 onion, diced 2 cloves garlic, minced 1 carrot, thinly sliced 1 cup torn kale 4 cups water 3 Tbsp miso paste Put all ingredients except the miso into a small pot and get things simmering.  Let the pot go for 10 minutes then shut off the heat and stir in the miso paste.  Make sure you stir until the paste works into the soup so no one gets a clump of salty miso.  Serve with a salad of mixed greens, thinly sliced cucumber and a splash of rice vinegar.  ************************************************** Dinner took a little time to prep tonight, but it worked out because my guys were needing a bit of cuddle time.  While the tofu marinated I had quality time with my family.  Doesn't get better than that.  One note about the tofu is that it is a bit salty because of the Braggs in the marinade, but it works with the sweet raw veggies and bite of chili and garlicky goodness in the dipping sauce.  My 8 year old chose not to use the dipping sauce because of the chilis.  I added a slice of avocado to his spring roll to cut the saltiness and give his recovering system some healthy fat. Spring Rolls with Curried Tofu (Serves 4 as a main dish with salad) ~ ready in about 1 hour and 30 minutes, including time to marinate tofu ~ Spring Rolls with Curried TofuThis is a light and tasty meal for a warm evening.  If you don’t have time to make your own curried tofu you can purchase a flavored baked tofu instead.  Using purchased tofu will save you more than an hour in the kitchen, so if you’re short on time, it’s a decent option.  Alternatively, prep the tofu a day or more in advance.  Doing this will allow you to pull out the cold tofu, put the veg into the wraps and be good to go in a matter of minutes. Curried Tofu: 1 block extra firm tofu, sliced into 3 slabs and then each slab into 3 pieces 3 cloves garlic, minced 5 Tbsp Braggs 1 Tbsp sesame oil 2 Tbsp curry powder Wraps: lettuces or greens of your choice thai basil cucumber carrot avocado (optional) rice paper wrappers Dipping Sauce: 2 garlic cloves, finely minced 1 thai chili 1/2 lime, squeezed 1 medool date, pitted 1 teaspoon rice vinegar 1/4 cup braggs or tamari 1/4 cup water Let’s start by prepping the marinade for the tofu since the tofu needs to sit a while to absorb some gorgeous flavors.  In a large ziplock bag, combine 3 cloves of minced garlic, the Braggs, sesame oil and curry powder.  I use Spice Island hot curry powder which contains chilies… so our curried tofu sucks in a big kick of spicy flavor.  Use your favorite and adjust the spice level to suit your taste.   Give the bag a little squish to combine the ingredients then place your tofu slices into the bag, seal it and set it in the fridge for about an hour or up to a day.  The longer the tofu sits, the more marinade it will absorb. While the tofu is marinating, prep the dipping sauce.  The longer this mixture sits, the better the flavor becomes, so it’s a natural next step.  I like to pound the garlic, chili and date in my mortar and pestle to get a paste.  You can mince these ingredients super fine and then work them into a paste on your cutting board using the back of a large spoon if you don’t have a mortar and pestle.  Combine all of the dipping sauce ingredients in a small bowl and let them marry while we wait for the tofu. When the tofu is done marinating take it out of the fridge.  Pull out your skillet and give it a spray or swirl of cooking oil, get that hot and place the tofu slices right on in.  This should take no more than 3 minutes per side to get a nice golden color on the tofu.  The curry powder helps things a lot as well because of the beautiful golden turmeric.  Flip the slices and let the other side crisp up.  Now remove the slices to clean paper towel so we can drain off any excess oil and let the slices cool at the same time. Once the tofu has cooled we can assemble to wraps.  This step is really quick if you have your ingredients ready.  I often let my kids assemble theirs because it’s easy and fun and kids are more likely to eat something that they’ve made themselves! I set out a 9x13 glass baking pan with about ½ inch of warm water in it.  Next to this I lay out a clean linen dish towel that I’ve wet and wrung out so it’s just damp.  Slide one rice paper wrapper into the warm water and let it soak for about 5 seconds before removing it carefully and laying it on the damp towel.  Layer some lettuce, cucumber slices and shredded carrot, then top with a slice of cooled curried tofu and a sprig of thai basil.  Bring the bottom edge up over the filling, fold in the sides like you would a burrito, then roll her up!  Move on to the next one and continue until you are out of tofu or until you’ve made as many spring rolls as you’d like.  The curried tofu makes an excellent sandwich filling and is also great diced up and tossed on salad greens.  So, if you are making only one or two spring rolls tonight, don’t worry about the leftover tofu!   Heck, invite me over and let’s have lunch! Serve with the bowl of dipping sauce, some fresh veg, and a light salad for a complete meal.  Serve them on their own for a light lunch or snack. ************************************************** Our cool and refreshing dessert. Creamy Pineapple Sorbet Creamy Pineapple Sorbet (Serves 4) 2 ripe bananas 4 cups frozen pineapple (1 lb bag from your freezer section) ¼ cup coconut milk shaved coconut for garnish, optional fresh raspberries, optional Put everything in the Vitamix, other high powered blender or your food processor and blend until smooth.  The advantage of using the vitamix is that you can use the tamper to push the fruit into the blades for a super quick blend.  I’m done with this guy in 30 seconds using the Vitamix.  If you’re using another appliance, you may need to stop and stir to get chunks of the fruit to blend.  If the mix gets too soft after blending just pop it in the freezer for 15 minutes to firm it up before serving. Top with shaved coconut and raspberries and serve!

Tags:
creativecalligraphy

German Cucumber Salad + bonus Vegan Ice Cream!

Cucumber salad is one of the flavors of my youth.  My dad made it often in the summers with cucumbers picked straight from his garden.  He sliced the cucumber paper thin and tossed it with salt, tons of pepper and vinegar for this simple and amazing thing.  And just like I could in those days, this stuff is something that I can consume by the bowlful! Similar to pickle, German cucumber salad is really vinegary.  It differs in that it's really quick and not at all sweet.  The fresh vinegar tang and peppery bite make it versatile enough to pair perfectly with a heavy meal or stand on a sweet bed of greens as the superstar.  My dad made it with onion sometimes, sometimes none at all.  Leeks are milder and more palatable to kids, so they are my choice.  If you're not feeding children, go ahead and sub some crisp and juicy onion for a spicier bite.  My kids also tend to like creamy dressings and since we're dairy free, silken tofu is a great way to go creamy without much effort.  Leave it out if you're soy free.  As an alternative try soaking a few tablespoons of raw cashews in water until they're soft and then blend them with the vinegar for a soy free creamy dressing (if you can tolerate nuts, that is!) Feeding the Family: Tonight I made this salad and used it as a topper for my plate of salad greens.  I am still on my high raw kick so the greens, some veg and the cucumber salad did it for me.  I cooked some corn, but after a bite it was unfortunately obvious that spring corn is just not worth it!  This was our 2nd batch of grainy corn.  Yuck.  For the rest of the family the cucumber salad served as a side salad on their plates. I love that my husband and boys are comfortable eating a high raw, nutrient dense diet.  Their dinner plates had salad greens, tomato, carrot, cucumber salad, saucy navy beans and an ear of corn.  For our family of four, I used 1 heart of romaine, 4 cups of baby spinach, 4 carrots, 2 tomato, 1 English cucumber, 1/4 of a leek and 3 cups of cooked beans.  (I'm not going to count the corn because it was really worthless, unfortunately). How nice it was for me to talk with my kids about my memories of my father making this for me... I hope you'll give this a try and think of me when you do! [caption id="attachment_371" align="alignnone" width="300" caption="German Cucumber Salad"]German Cucumber Salad[/caption] German Cucumber Salad (Serves 2 as a main salad on top of green – 4 as an appetizer or side salad) 1 whole cucumber (I use the long English Cucumbers) 2 Tbsp silken tofu or vegan sour cream 3 Tbsp apple cider vinegar ¼ cup thinly sliced leek, approximately 4 inch piece of leek several generous grinds of pepper good pinch of salt 1 tsp dried dill or 1 Tbsp fresh dill, minced Let’s start with the cucumber:  Peel it.  Thinly slice it using a mandolin or sharp knife.  Place the slices in a bowl and season them with salt, pepper and dill.  Leave this to rest while we get on with the dressing. Mash the silken tofu and vinegar together until the tofu is no longer lumpy and you have a smooth dressing.  If you are using vegan sour cream you can just mix it with the vinegar until everything is creamy.   Either way you’ve started, pour your finished dressing over the cucumber. Toss in the thinly sliced leeks and use a spoon to really mix the dressing with all of the slices.   Give it a taste to see if more seasoning is required (I usually add another grind or two of pepper…) Enjoy! For dessert I made a refreshing fruit "ice cream."  If you get in the habit of buying an extra bunch of bananas when you're at the market, ice cream like this can be your indulgent reality anytime.  Trust me, it's hard to believe that something so easy can taste SO good and be so good for you!  One serving will satisfy you while giving you a full serving of fruit in a totally whole food, non dairy, cholesterol free way! [caption id="attachment_373" align="alignleft" width="300" caption="Strawberry Banana Vegan Ice Cream"]Strawberry Banana Vegan Ice Cream[/caption] Strawberry Banana Ice Cream (Serves 4 ) 2 cups frozen strawberries 4 frozen bananas 1/2 cup coconut milk 1 tsp agave or maple syrup (raw honey makes a good vegetarian whole food option) Put everything in the Vitamix or food processor and blitz for about 15 seconds or until everything is blended.  The Vitamix is preferable because you can use the tamper to push the bits down into the blades for a speedy blend.  The faster you blend, the better the ice cream.  Clearly, the longer you need to blend, the more the fruits melt and the more like soft serve or smoothie your concoction will be.

Tags:
creativecalligraphy

Easy Vegetable Sushi Roll (gluten free vegan goodness)

[caption id="attachment_315" align="alignright" width="300" caption="YUM!"]YUM![/caption] Oh how I love sushi!  It's so healthy and is super easy to make at home.  Hope you'll give this one a whirl.  It's worth it! Play with vegetable combinations.  Some of my favorites are avocado, cucumber, carrot, scallion and mung bean sprouts.  Try sweet variations with fruit like mango and kiwi to make a fun roll for kids.  Be creative and enjoy your food! p.s.  For another fun veg roll recipe, click here to check out my fresh Spring Rolls in the "It's All in a Day!" post.  They are fun to make and you can use whatever veg you have on hand. Vegetable Sushi Roll  Basics: Bamboo sushi mat or bamboo placemat or a piece of parchment paper 2 sheets of raw or toasted nori 1 carrot, cut into long, thin strips (julienned) 1 cucumber, seeds removed and julienned to match the carrots Condiments: wasabi paste pickled ginger soy sauce, tamari or Bragg’s amino acids (gluten free if you need it like me!) Rice: 2 cups cooked sushi rice (I used leftover steamed thai rice) 2 tablespoons rice wine vinegar 1/2 tsp stevia powder 1 tablespoons rice wine Rock and Roll: Combine rice wine vinegar, stevia and rice wine in a small bowl until the stevia dissolves.  Reheat your leftover rice for about 30 seconds in the microwave.  Put the rice into a large bowl.  Pour the vinegar mixture over the rice while you gently stir the rice.  The object is to cool the rice while coating it with the vinegar dressing. Now that the rice is ready, let’s get moving.  This is a quick meal considering we’re using leftover rice. Lay your nori shiny side down on the mat of your choice.  A bamboo mat makes rolling much easier, but if you don’t have one you can use a stiff placemat or even a piece of parchment paper.  I don’t want equipment or lack of it to stop you! Nori, face down; time to spread half of your rice.  Scoop about ¾ cup of rice onto the nori.  Rice should be sticky and glossy but not wet.  Moisten your hands with cool water and use your fingers to spread out the rice into a thin layer.  We are aiming to cover the nori with an even layer of rice.  Starting with wet hands means that the sticky rice won’t stick to our fingers right away. [caption id="attachment_311" align="alignnone" width="300" caption="Veg Sushi Step 1"]Veg Sushi Step 1[/caption] Once the rice is laid out we’re going to place our veggies.  So, lay out a row of julienned carrot and cucumber about 2 inches from the bottom of the nori sheet.  We want the veggies to be even from side to side so everything stays together and looks pretty when we cut this into slices. [caption id="attachment_312" align="alignnone" width="300" caption="Veg Sushi Step 2"]Veg Sushi Step 2[/caption] Magic time is upon us!  Lift the bottom edge of the sushi mat and begin to roll toward the top edge.  You need to press firmly on the roll to keep it tight.  Continue rolling to the top edge and press the mat at the top to seal the roll.  Repeat the procedure with the second sheet of nori.   Using a serrated knife, slice each roll into 6 or 8 pieces and serve with a dab of wasabi, braggs or gluten free tamari and a heap of pickled ginger. [caption id="attachment_313" align="alignnone" width="300" caption="Veg Sushi step 3, rolled and ready to slice"]Veg Sushi step 3[/caption] Want to check out another version of my veg sushi roll on Food.com?  I’ve been making this stuff for a while now and it just couldn’t be easier!  Click here: http://www.food.com/recipe/tofu-maki-vegetarian-sushi-41104#ixzz1GWvr2Up2 [caption id="attachment_314" align="alignright" width="300" caption="Vegetable Sushi Platter"]Vegetable Sushi Platter[/caption]

Tags: