Tag Archives: vegan

Raw Vegan STRAWBERRY ‘N CREAM Ice Cream

Raw Vegan STRAWBERRY ‘N CREAM Ice Cream

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Well, hi there Sunshine!  It’s hard to believe it is already September.  I hope you all had a great summer.  I did.  It’s been interesting though.  I have had several lessons in what to let go and allow in life.  I have learned to let go of old thought patterns, mind sets and behavioral patterns that go back to childhood (that s*it gets ingrained early!), what I don’t want in my life, what doesn’t serve me anymore, people that are not healthy to be around and more.  Upon all that awakening and embracing the courage to face it all and DO IT – BEST THING EVER!  I have felt such freedom and joy since all that came up for me to see.  After saying NO to things, people, situations and thoughts, I have had such beautiful energy to replace it.  I had to clean out the muck that was holding me back for the next level of GREAT to get through.  It’s not that the energy didn’t want to come in, it just couldn’t till I faced the other stuff and did something about it.  That’s how it works.

“Dig within. Within is the fountain of good, and it will ever bubble up, if you will ever dig.”  -Marcus Aurelius

So, enough of that for now (let me know if you want more – cause you know I’ll share it if you want it) and let’s get to that strawberry recipe I lured you into this post with.  I was at the local farmers market this past Saturday morning and one of my favorite farmers (local family who doesn’t spray pesticides or use chemical on anything) had some hydroponic organic strawberries. 

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He’s had these little beauties all season.  They are AMAZING.  As I was picking up some items amongst the booth, those strawberries were teasing me with their sweet intoxicating aroma.  I kept looking over at them and they were beckoning me.  The price was right and a joyful container came home with me.   When I got to the house, it was time for breakfast, so I made up some gluten-free oatmeal and added some chopped strawberries and dates to the finished product and WOW!  Delicious!  I had plenty of strawberries left over and I was contemplating on what else to do with them.  Well, like I said at the beginning of the post that it is hard to believe it’s September already.  It is still hot and humid here in North Georgia right now.  Then I immediately saw in my head what to make with those scrumptious strawberries. 

Strawberry ‘N Cream Ice Cream! 

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When I was a kid, I stayed with my grandmother for two weeks in Atlanta during the summer and she would always make THE BEST strawberry ice cream in the old fashioned ice cream churns during those visits.  We had to wait hours for it to finish but MY GOD it was so worth it.  I wanted to re-create that taste, consistency and texture as best I could in a healthier version.  I think I got it.  You could substitute peaches, blueberries, raspberries and such for the fruit portion and it will make a stellar ice cream.  I hope you enjoy it as much as Scott and I do.  Let’s get to that recipe for heavens sake.

 

Raw Vegan STRAWBERRY 'N CREAM Ice Cream
A creamy dreamy strawberry ice cream reminiscent of the old fashioned style.
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Ingredients
  1. 1 can full fat coconut milk (organic if you can)
  2. 1 1/2 cups almond milk or nut/seed milk of choice (I used homemade almond milk) or use more coconut milk for a nut-free version
  3. 1/2 tsp. vanilla bean powder OR 1 TB. vanilla extract
  4. 1/4 to 1/3 cup maple syrup - Grade B (more for personal taste) - see notes below for substitution
  5. pinch of pink himalayan salt - to bring out the flavors
  6. 1 to 2 cups organic strawberries (I opted for 2 cups b/c I like a rich strawberry flavor)
Instructions
  1. Combine all ingredients in a blender (I use a Vitamix) and blend till smooth (about 10 or so seconds). Taste and tweak flavors to your liking.
  2. Pour into a container (I used a glass measuring cup) and chill in fridge prior to adding to ice cream maker. It works more efficiently this way. Also, you can make this part ahead of time and have it ready for adding to machine at any time of the day.
  3. Pour chilled mixture into prepared ice cream maker.
  4. Churn for 30 minutes (or according to ice cream maker instructions).
  5. You can eat it now (like soft serve) or transfer it to a container and freeze for 2 hours for ice cream that is nice and firm (like in the photos). See notes below for leftovers.
Notes
  1. 1. Any leftovers can be put into a freezer-proof container for later enjoyment. Keep in mind that the container will need to pulled out prior to eating for thawing (it hardens) - a good 20 minutes.
  2. 2. You could use liquid stevia as a sweet substitute - 1 dropperful (15-20 drops to taste)
  3. 3. You can also make this without an ice cream maker. After blending ingredients till smooth and creamy. Pour into a freezer-proof container and put into freezer. Every 20 minutes, stir. do this till you have the consistency you want - normally an hour or so.
Kibby's Blended Life http://kibbysblendedlife.com/
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Chilled strawberry cream mixture ready for ice cream maker

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Next week I’ll be posting some favorite products that I have been using and really want to share with you.

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Chocolate Mint Vegan Ice Cream PLUS NuNaturals GIVEAWAY

Chocolate Mint Vegan Ice Cream PLUS NuNaturals GIVEAWAY

Chocolate Mint (AKA Peppermint Patty) Ice Cream

PLUS

NuNaturals GIVEAWAY

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I have a treat for you all today!  I mentioned several weeks ago in a post that I had a SWEET giveaway coming up for you and boy IS IT!    One of my favorite stevia companies, NuNaturals, sent me a pretty sweet (no pun intended) gift box full of stevia products to sample.  I love all of them!  I have been a huge NuNaturals fan and user for about 4 years now and when I say they are the real deal – they are!  They have a few new products in their lineup (which are all stellar in my opinion) and one of my favorites is the COCOA MINT SYRUP.  Oh, my!  This is heaven!  A sweet Chocolatey-minty syrup with the finest Peppermint oil available grown in the Willamette Valley of Oregon.  I’ve used it in smoothies, tonics, desserts, hot chocolate drinks and eaten it by the spoonful.  YUMMY!

It is HOT here in North Georgia right now and I wanted to use it in something to take off that edge.  Ice cream!!!  But not just any ice cream.  I wanted something light, cooling and decadent.  Cocoa Mint syrup to the rescue!  The mint is cooling to the body and the syrup overall is light yet decadent.   It reminds me of a peppermint patty.  This is a very easy, basic vegan ice cream recipe that you can whip up in a blender and process in an inexpensive ice cream maker.  It is seriously the best ice cream I’ve ever had and healthy too. It mimics all the creaminess of dairy ice cream, without any of the upset tummy issues afterwards. I hope you enjoy it as much as Scott and I do.  It doesn’t last long in this house. 

 

and seriously the best I’ve ever had. It mimics all the creaminess of dairy ice cream, without any of the sore tummy issues afterwards. I hope you enjoy it as much as I do.  – See more at: http://www.sunwarrior.com/news/raw-vegan-chocolate-ginger-ice-cream/#sthash.YFEL9iDm.dpuf
seriously the best I’ve ever had. It mimics all the creaminess of dairy ice cream, without any of the sore tummy issues afterwards. I hope you enjoy it as much as I do.  – See more at: http://www.sunwarrior.com/news/raw-vegan-chocolate-ginger-ice-cream/#sthash.YFEL9iDm.dpuf
seriously the best I’ve ever had. It mimics all the creaminess of dairy ice cream, without any of the sore tummy issues afterwards. I hope you enjoy it as much as I do.  – See more at: http://www.sunwarrior.com/news/raw-vegan-chocolate-ginger-ice-cream/#sthash.YFEL9iDm.dpuf

Chocolate Mint (AKA Peppermint Patty)Vegan Ice Cream

Instructions:

Combine all ingredients in a blender (I use a Vitamix) and blend till smooth (a few seconds). Pour into prepared ice cream maker. Churn for 30 minutes. You can eat it now (like soft serve) or transfer it to a container and freeze for 2 hours for ice cream that is nice and firm (like in the photos). 

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NOW it’s time for that GIVEAWAY I mentioned earlier.

Ron at NuNaturals (who is such a sweet, fantastic guy) offered to host a wonderful giveaway to 4 winners for the following items:

  • 1 bottle of the Cherry Vanilla Stevia Liquid
  • 50 pkt box of  NuStevia White Stevia Powder packets
  • 1  bottle of NEW COCOA SYRUP
  • a bottle of the NEW SIMPLE SYRUP
  • PLUS A FREE BONUS PRODUCT! 

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Rules and Regulations for Giveaway

* Contest is open to WORLDWIDE audience.

* NuNaturals CAN NOT SHIP TO P O BOXES – Only physical addresses.

*  To ENTER, “LIKE” NuNaturals Facebook Page AND leave a comment below how you  might use some of these items if you won. 

*  Contest ends Thursday night (August 7th) and  I will be announcing the winner on Friday, August 8th.

*  Look forward to hearing from you and let the entries begin.  Good luck everyone!! ♥

*  In the meantime, you can receive DISCOUNTS on all orders placed on at NuNaturals website :  www.nunaturals.com .   When you get to the checkout page, just enter the DISCOUNT CODE ;  BLG1214  and you will receive – 15% DISCOUNT on your ENTIRE ORDER. This discount remains  EFFECTIVE UNTIL  DECEMBER 31, 2014.   Online ordering customers may also receive FREE SHIPPING to the CONTINENTAL U. S. on all orders exceeding   $35.00 after discounts.

 

GIVEAWAY IS NOW CLOSED

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  For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

 

Gluten-free Vegan Coconut Cream Scone Recipe

Gluten-free Vegan Coconut Cream Scone Recipe

Coconut Cream Scone Recipe

 photo coconutscones6_zpse9dddda7.jpgI have some exciting news to share with you before I jump into the recipe.  I’m going to California this week!  My first time!  I’m leaving Thursday a.m. from Atlanta, GA and going to California (Northern part) to visit a dear friend, Liz for 6 days, meet up with some friends that I have met thru the blog (first time meeting in person – coming your way Christine and Clare!), touring, visiting the Redwoods (can’t wait), and just enjoying whatever comes my way.  Thank you, Liz for such a generous offer to stay with you (she says my room is ready and waiting) and to share your beautiful state with me.  I am beyond grateful.  Scott is staying home watching the dogs. :(  Next time, babe!   This is just the first trip.  I feel like I will be visiting California more often in the future.  I feel it already.  Be open to possibilities and opportunities and see what the Universe provides.  I’m setting the seeds already.  Nudge, nudge, wink, wink!  You hear me Universe.  Make it so #1.  Thanks!

NOW, onto the that AMAZING recipe I have been promising.

After posting my Pumpkin Gingerbread Scones recipe last week, I have been inspired to play around with different variations that I used to make in my “baking days of old – not healthy though” and came up with a fantastic version of a cream scone using coconut milk in place of the heavy cream and using solid coconut oil in place of the butter.  I’m sure ghee would work great – might have to try that version next time. 

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Dough pressed into circle and wedges cut into shape.

 

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Ready to go into oven. My parchment paper is well used as you can see. I re-use till it crumbles – which I think is the last time for this one. :)

 

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Fresh out of the oven and cooling on the rack.

These scones are a bit delicate and crumbly, but I like that.  They are reminiscent in taste of a sugar cookie. 

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Covered in my favorite coconut butter from Dastony. Great pairing!

Slather what you want to on these scones. I chose to use Dastony’s Coconut Butter.  Their other varieties would be great too.  My Raw Cacao Hemp seed Nutella is pretty damn good too!

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Gluten-free Vegan Coconut Cream Scones
A delicious and healthy version of the traditional cream scone. Digests easily and leaves you feeling light.
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Ingredients
  1. 1 cup Buckwheat flour (Bob's Red Mill or make your own using raw buckwheat groats and grind them in blender to a flour-like texture).
  2. 2 1/2 cups sorghum flour (Bob's Red Mill)
  3. 1 TB. Baking powder (aluminum free)
  4. 1/2 tsp. Baking soda
  5. 1/2 tsp. pink Himalayan salt
  6. 6 TB. organic coconut oil (cold, solid)
  7. 2 cups full fat organic coconut milk (shake can well beforehand or stir well)
  8. 3 TB. coconut sugar
  9. 1/2 tsp. vanilla bean powder OR 1 TB. vanilla extract
Instructions
  1. Preheat the oven to 350 degrees Farenheit/ 180 degrees Celsius
  2. Mix together all the dry ingredients in a large bowl
  3. Add the coconut oil (in chunks throughout the dry ingredients) - using your hands/fingertips - quickly cut in the coconut oil solids until the mixture resembles coarse meal with a few slightly larger coconut oil solid lumps
  4. Add the coconut milk and stir together until the batter is sticky and dough-like - knead with your hands - it works best this way
  5. Flatten the batter into a large round circle on a cutting board about 1.5 to 2 inches thick
  6. Cut into 12 pizza slice shapes - lift off and transfer slices onto a parchment lined cookie sheet
  7. Bake in oven until the scone tops are light brown, 20 - 25 minutes (be sure to watch these according to YOUR oven temperature - they vary). I always start at the low end of time and check periodically.
  8. Cool on a wire rack - resist the urge to eat the scones hot out of the oven. Letting them cool for at least 10 minutes firms them up,improves their texture and sets the flavors.
Kibby's Blended Life http://kibbysblendedlife.com/

Enjoy these scones and let me know what you think.  I will be posting the Thoughtful Thursday this week, but I will be leaving my laptop at home while I am in California. I want to be able to totally immerse myself in the experience and friendships and enjoy the time without any distractions.  I will have much to share when I get back. 

See you in a few days!  Much love!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Vegan Gluten-Free Pumpkin Gingerbread Scones

Vegan Gluten-Free Pumpkin Gingerbread Scones

Pumpkin Gingerbread Scones

 photo pumpkinscones3_zpse645604b.jpgI love FALL and I LOVE pumpkin!  I recently bought a huge 16 pound pumpkin, roasted it in the oven and have been making delicious goodies from it.  One of my favorite baked goods from my “SAD baking days” were SCONES.  I made all kinds of variations – chocolate chip, ginger, cranberry/orange, lemon/blueberry and the list goes on.  Traditionally made with LOTS of cold butter, heavy cream, gluten flour and processed sugar.  Once I changed my dietary lifestyle 4 years ago to a healthy, plant-based one, Scones and baked goodies went OUT THE WINDOW. 

I am SO GRATEFUL that I had the background of making such wonderful baked goods because I got the hands-on, practical experience in the kitchen.  NOW, I am able to utilize all that knowledge and expertise and focus that energy into making GLUTEN-FREE goodies that blow my socks off.    It’s trial, error and some real winners!  We got a WINNER here, my dears!  

Being that the ingredients are healthy, gluten-free and vegan – this scone recipe doesn’t make me bloat like a balloon from the gluten and get mucousy from the dairy.   Just delightful, flaky and satisfying.    As I am writing this, different variations are coming to mind and I see the recipe in my minds-eye – I better write these down so that I can try out and share with you.   I’m thinking Apple/Goji scones and Coconut cream scones!  What do you think?  Want me to play around in the kitchen and create them for you.  OK, you twisted my arm.  :)

Adapted from recipe here.

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Vegan Gluten-free Pumpkin Gingerbread Scones
Yields 12
A delicious and nutritious gluten-free, vegan scone utilizing fresh pumpkin and healthy oils. Serve toasted with ghee, coconut oil, homemade nut or seed butters.
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Ingredients
  1. 2 1/2 cups sorghum flour (Bob's Red Mill)
  2. 1 cup buckwheat flour or Oat flour (Bob's Red Mill) or make your own with raw buckwheat groats OR gluten-free oats (just grind in blender or food processor till smooth - that's what I did)
  3. 1/2 cup coconut sugar
  4. 1/2 tsp. baking soda
  5. 2 tsp. aluminum-free baking powder
  6. 1 tsp. ginger powder
  7. 1 tsp. cinnamon
  8. 1/2 tsp. ground cardamom
  9. 1 tsp. pumpkin pie spice/mixed spice
  10. 1/4 tsp. pink himalayan salt
  11. 1/8 tsp. vanilla powder OR 1 tsp. vanilla extract
  12. 2 cups pureed pumpkin - fresh or canned
  13. 1/2 cup coconut oil, solid
Instructions
  1. Pre-heat the oven to 350F/180C.
  2. Mix together all the dry ingredients in a large bowl.
  3. Cut the solid coconut oil into small chunks using a spoon and sporadically drop into the dry ingredients. Once mixed, you'll want a few slightly larger coconut oil lumps.
  4. Add the pumpkin puree and stir together until the batter is sticky - half way through, I used my hands to mix and knead the batter - it worked MUCH BETTER.
  5. On a piece of parchment paper, Flatten the batter into a large round circle - about 1.5 or 2 inches thick - then cut into 12 pizza slice shapes. Carefully transfer the slices onto a parchment lined cooking sheet.
  6. Bake in oven for 20 - 25 minutes. Cool on a wire rack for at least 10 minutes. I find that the flavors meld and POP after cooling a bit once out of oven. Serve warm or at room temperature.
Kibby's Blended Life http://kibbysblendedlife.com/

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Pair with my raw cacao hemp seed nutella and be prepared to be wooed.  :)

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Served with raw cacao hemp seed nutella. Oh yeah!

 Want to see more gluten-free scone recipes?  I am also thinking about trying some lower sugar variations – utilizing stevia.

Enjoy these little beauties and let me know if you have any questions. 

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Raw Pumpkin Seed Pesto

Raw Pumpkin Seed Pesto

Raw Pumpkin Seed Pesto

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This raw nut-free pesto is SCRUMPTIOUS!

Last year, I found out through my chiropractor via kinesiology (muscle testing) that I was allergic to pine nuts.  Bummers!  I haven’t made any pesto in the house since then, but a few nights ago, I was craving it.  I knew it could be made with other substitutions, so I did some research and pumpkin seeds was one of the recipes that I came across that CALLED OUT to me. 

The only “time-consuming” part of this recipe is to soak the raw pumpkin seeds in water for about 2 hours ahead of time.  Why soak seeds or nuts?  Nuts and seeds contain what is called phytic acid which prevents them from sprouting prematurely and stores lots of important nutrients. According to research, when we consume phytic acid, it reduces our body’s ability to absorb these nutrients. They also contain enzyme inhibitors which force the body to work overtime to produce the enzymes necessary for digestion.  Soaking nuts and seeds begins the process of germination thus breaking down the phytic acid and enzyme inhibitors. This in turn make the nutrients a lot more readily available and easier to digest.  So, go ahead and do it.  

RAW PUMPKIN SEEDS (also called pepitas) offer more nutritional value because some nutrients are destroyed during the roasting process.  Raw pumpkin seeds provide a rich source of fiber, a type of carbohydrate that prevents constipation and benefits digestive health. The seeds also boost your intake of protein — each ounce of seeds provides almost 9 grams of the nutrient. You also increase your mineral intake when you eat pepitas. The seeds contain Vitamin E, Vitamin K,  iron, a mineral important to red blood cell function, as well as potassium, phosphorus, zinc and magnesium.

BASIL – one of my favorite herbs.  The king of herbs, basil  is one of the oldest and popular herbal plants rich in much notable health benefiting phyto-nutrients. This highly prized plant is revered as “holy herb” in many traditions all around the world.     Not just any old herb, basil has anti-inflammatory properties second-to-none that can provide much-needed relief from all kinds of conditions, including inflammatory bowel disease (IBD) conditions. Basil is also reportedly helpful in treating constipation, indigestion, stomach cramps, and more.

Raw Pumpkin Seed Pesto
This nut-free, thick and fragrant pumpkin seed pesto is a versatile sauce for your repertoire. Try this pesto as a spread on sandwiches, tossed with hot gluten-free pasta or served over roasted or steamed vegetables. It's fantastic!
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Ingredients
  1. 1 1/2 cups raw pumpkin seeds - soaked for 2 hours (rinse and drain well)
  2. 1/2 cup (or more) extra virgin olive oil
  3. 3 garlic cloves - peeled and chopped small
  4. 1 TB. raw apple cider vinegar
  5. 1 TB. raw honey or several drops of NuNaturals liquid stevia
  6. 1 cup PACKED fresh basil leaves (green or purple variety)
  7. 1 tsp. pink himalayan salt
Instructions
  1. Combine all ingredients in a food processor and process till smooth (stopping once or twice to scrape down sides). If you like your pesto chunky, don't process as long. Taste and adjust seasoning.
Kibby's Blended Life http://kibbysblendedlife.com/
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Baked spaghetti squash with pumpkin seed pesto and fresh chopped basil – delicious!!

 Let me know how you like it and what you used this lovely pesto on.

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Pink Cream Icing recipe and Catering photos

Pink Cream Icing recipe and Catering photos

Pink Cream Icing and Catering Photos

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Last week, I had the honor of catering my friend, Sheena Murdock’s baby shower with healthy, gluten-free, sugar free, vegan and superfood meals.  How freaking cool!!  Never thought about catering, but I am so glad my friend, Lynn Bonner approached me with the offer, which I greeted with delight.  A new challenge and opportunity – why not! 

Meet the beautiful, radiant mama – Sheena!

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Sheena enjoying a mini cupcake.

She is so cool, precious and a fantastic, grounded mom to two other lovely little girls.  I admire and respect her. 

I prepared everything at my home and transported to Lynn’s house, where the party was held.  I set up, presented and served (making sure bowls were consistently full) and did full cleanup.  I got to do all this, eat, mingle and have fun at the same time.  I made some cute food cards for the food so everyone knew what they were eating (well, pretty much).  I served Massaged Kale salad, guacamole, Stuffed Peppers with veggies and quinoa, Quinoa pasta with veggies and spicy vegan cheese sauce, vegan french onion dip, and mini Chocolate cupcakes with pink and purple cream icing.

On the menu were sorted gluten-free chips, veggie crudites for dipping, salsa, etc.  There was also plenty of wine – it’s a party, you know.  This was THE BEST baby shower I have ever been to.  No silly games. Just good company, connecting with new and familiar people, Sheena opening presents and everyone enjoying GOOD food and spirits.  Everyone had fun.

Let us take a look at some of the pictures of the evening.  I prepared LARGE portions for 10 ladies attending (small party), so it was a good experience for a first time gig. 

You’ve got to see the recipe at the end for the creamy icing that was vegan, sugar-free and made with superfoods and produce to acquire the colors NATURALLY.  I was so tickled with my end results. 

 

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Pink or Purple Cream Icing
Creamy, sweet and tasty! Enjoy this vegan, sugar-free cream icing that is reminiscent of cream cheese icing, but without the guilt or gunk. This icing spreads BEST at room temperature.
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Ingredients
  1. 1 cup raw cashews
  2. 10 -15 drops of NuNaturals liquid stevia (to taste - more or less) or 2 TB. Grade B Maple syrup
  3. 1 TB. fresh lemon juice
  4. 2 TB. water as needed to facilitate blending (more if needed)
  5. tiny pinch of pink himalayan salt - to bring out sweetness
  6. Pink coloring: add a small 1" chunk (diced) of fresh beet root to the ingredient mix. For a darker pink, add more beet. Adjust flavors as needed.
  7. Purple coloring: add 1 tsp. Acai powder and 1 tsp. macqui powder (superfoods). Or you could use some fresh blueberries (blue) and a few raspberries or strawberries (red) to make a purple color.
Instructions
  1. Combine all ingredients in a high speed blender and blend until completely smooth. Use tamper (Vitamix) to get it moving. Adjust sweetness to desired taste.
Kibby's Blended Life http://kibbysblendedlife.com/

Everyone seemed to enjoy the food that was prepared. I had several people asking lots of questions about the different recipes and what I do.   Planting seeds!  Some of the leftovers were quickly scooped up and taken home by several ladies.  That’s a GOOD sign!   I had such a fun time catering this baby shower for Sheena. Let me know if any of you out there desire my services – I would so love to do it again.  I love spreading and sharing AMAZINGLY healthy food that tastes FANTASTIC to those who would not otherwise have the opportunity to try it. 

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Easy, Breezy PICKLED GINGER

Easy, Breezy PICKLED GINGER

Pickled Ginger

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I LOVE Ginger! It is an Aromatic, pungent and spicy rhizome that adds a special flavor and zest to Asian stir fries, Ayurvedic dishes (ex. Kitchari)  and many fruit and vegetable dishes.

Ginger is great for reducing inflammation, assisting digestion, boosts the immune system, Effective Relief of Nausea and increases our circulation. 

Pickled vegetables are a GREAT way to incorporate live-culture probiotic foods into your diet.  Pickled vegetables contain lactobacilli, a beneficial bacteria that improves our digestion and overall health.  They are a good source of fiber and essential nutrients such as iron, Vitamin K and C.

The beneficial bacteria that resides in our body (Go team HEALTHY GUT FLORA!) can take a beating when we take antibiotics and pharmaceuticals, consume a poor diet, and are under daily stress.  So, to help restore those beneficial little buggers in our body, Live-culture food (Probiotics) to the rescue!

Probiotics support healthy elimination of waste from your body.  When elimination is crappy (sorry, had to say it) and poor, that toxic waste sits in our colon/ intestines and reabsorbs into our body. NOT a pretty picture!  A healthy gut contributes to our overall well-being and vibrancy.  I’m GAME for that!

Enjoy this scrumptious pickled ginger as an accompaniment to any savory dish (cooked or raw). Great to munch on if you have a tummy ache or feel nauseous.   It will improve your digestion so that you absorb more nutrients from the food you eat. 

This pickled ginger recipe (once made) is ready to eat in a week.  The longer is sits, the better it gets.  I like to go to the farmers market and purchase the mark-down bags (small broken off pieces) of fresh ginger root.  This is PERFECT for making pickled ginger.  I like to make two jars (if I can) and have plenty on hand.  Plus, it takes some time to peel the outer skin (slice off with a small sharp knife) and thinly slice each one.  Just put on some good music, a book on disc, be with your thoughts, share task with a friend or spouse (quicker this way!) and enjoy a conversation with one another or whatever you like to do, and slice away.  (Side note:  A mandoline didn’t work very well for me because ginger has a tough, fiberous texture – a knife worked BEST for me.)

Only three ingredients!  That’s right!   I make mine a low-glycemic, no-sugar recipe by using NuNaturals Liquid Stevia and it comes out GREAT everytime.  By using raw apple cider vinegar, this is very alkalizing to the body.

It is SO ECONOMICAL to make your own pickled veggies versus purchasing in the store.  Just takes some of your time.  I love bonding with my food so that it nourishes me and the family.

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Pickled Ginger
Yields 2
Enjoy this scrumptious pickled ginger as an accompaniment to any savory dish (cooked or raw). It will improve your digestion so that you absorb more nutrients from the food you eat.
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Ingredients
  1. 2 pounds (more or less) fresh ginger root, peeled and thinly sliced
  2. 1 cup RAW Apple Cider Vinegar (I used Bragg's)
  3. NuNaturals liquid stevia (a few drops) or your choice of sweetener (raw honey is nice - 1/4 cup or less)
Instructions
  1. Combine the prepared ginger slices with the apple cider vinegar and sweetener of choice into a 2 quart glass jar.
  2. Secure jar tightly with lid. Give it a good shake to mix everything together.
  3. Leave to marinate and ferment at room temperature for 1 week.
  4. The liquid will change color to a pale pink - Keep it and use in dishes (when jar gets low). It's fantastic!
  5. Store the jar(s) in the refrigerator. It will keep for several months or longer (mine have).
Kibby's Blended Life http://kibbysblendedlife.com/

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This pickled ginger is fantastic with Spicy Asian Cucumber Onion Avocado Salad, Spring Rolls, Tropical Detox GREEN Smoothie,  on top of salads, and so much MORE!  Have fun coming up with ways to incorporate it into your diet.  You’ll be glad you did!

 

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For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Decadent Gluten-free Chocolate Brownies

Decadent Gluten-free Chocolate Brownies

Rich HEALTHY Chocolate Brownies

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I was going to wait and share this recipe with you on Friday, but then I thought “Hell,no!  I am doing it TODAY!”  You lovely souls NEED this decadent, gluten-free, healthy, AMAZING chocolate brownie recipe NOW.  Recipe adapted here from the Detoxinista

I am offering a healthy cooking class this coming Saturday, May 18th and it is focusing on ALMONDS and the many ways to use them in a plant-based diet.  From making your own almond milk, raw almond butter, Chocolate Basil Smoothie, Butternut Squash bisque, Thai Almond Dipping Sauce, coconut macaroons and a special add-on recipe for all attendees of class.  This class focuses on using every aspect of the almond – the nut and the left-over almond pulp – in the recipes.  It’s going to be great!  The class is already almost full.  :)

This fantastic brownie recipe caters to the very aspect of using “left-over” almond pulp.  The brownie came out light, moist and fluffy in texture but deep and intense with the chocolate flavor.  As you know, I love adapting recipes to make them BETTER and HEALTHIER (which the original is), but also to throw in some easy tricks and tips. Oh, are you excited or what right now?! 

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Tip #1 – When a recipe calls for applesauce – which contributes to a more moist final product and lends a natural sweetness factor – use an organic apple (skin is full of fiber and pectin),  cut into slices (don’t use core), put into a high powered blender (I use a Vitamix) and puree for a few seconds – Voila – homemade applesauce that is raw, full of vitamins, minerals, antioxidants and MORE that a store-bought, processed, “hidden ingredients” apple sauce will NOT have.  If you don’t have an organic apple, peel the skin off and you are still doing WAY BETTER than store-bought jars. 

Tip #2 – Coconut sugar is a much healthier alternative to Sucanat sugar, but I still like to use LESS in my recipes.  So, I like to do half sugar and half stevia if a recipe does require some sort of granular sugar for the recipe to come out right, but I still want the sweetness without all the SUGAR.  I highly recommend using NuNaturals stevia – it does not have the bitter after-taste that most processed stevia products have.   I use that Shit in everything! – From sweet to savory recipes.    Stevia is great for people trying to lose weight, have blood sugar issues or candida. I LOVE IT! 

Tip #3 – After making your almond nut milk, simply use the remaining pulp to create a healthy treat.  Please don’t throw it in the trash!   Left over almond pulp is a great substitute for flour in many recipes.  Two versions for drying:

  1.  Dehydrator –  spread your almond pulp out on a tray lined with a Teflex sheet (if not, the pulp will fall through the cracks) and dehydrate at 115 degrees for 4 to 8 hours (longer depending on type of dehydrator used and moisture in environment).  I use an Excalibur 9 tray with timer and LOVE it!  Once the almond pulp is completely dry, Transfer dry pulp to a high-speed blender or food processor and buzz till a flour like consistency is achieved.  It doesn’t have to be perfect!  That’s it!  I store the almond flour in a glass mason jar in my fridge, and use it as I bake. One cup of almonds used in almond milk will yield about 1/2 cup of almond flour.
  2. Oven – spread your almond pulp out on a parchment lined cookie sheet and place in oven set at lowest temperature setting – 200 degrees and “dry out” for 2 – 3 hours.  Keep an eye on it to make sure it doesn’t toast too much.  Transfer dry pulp to a blender or food processor and buzz till a flour like consistency is achieved.  It doesn’t have to be perfect!  

 

Decadent Gluten-free Chocolate Brownies
This fantastic brownie recipe caters to the very aspect of using "left-over" almond pulp. The brownie came out light, moist and fluffy in texture but deep and intense with the chocolate flavor. Serves an 8″x8″ pan.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1/4 cup coconut oil, melted
  2. 1 small organic apple* (see tips below) or 1/4 cup unsweetened applesauce
  3. 1/2 cup organic coconut sugar
  4. 7 drops of NuNaturals Liquid Stevia
  5. 1/4 tsp. vanilla bean powder or 1 teaspoon vanilla extract
  6. 2 large organic free-range eggs
  7. 1/4 teaspoon baking soda
  8. 1/2 cup raw cacao powder
  9. 1/4 teaspoon sea salt
  10. 1/2 cup ground almond pulp*
Instructions
  1. Preheat your oven to 350F, and line an 8″x8″ glass dish with parchment paper.
  2. Make your applesauce.
  3. Combine all of the ingredients in a large mixing bowl, and stir well to combine into a thick batter.
  4. Pour the batter into the parchment-lined dish, and bake at 350F for 20-25 minutes, until the edges are pulling away from the sides of the pan and the center is firm.
  5. Allow to cool completely before slicing and serving.
  6. The brownies are so rich and fudgy, you may find that they are difficult to slice without some of the fudgy middles sticking to the knife - I did.
  7. I recommend chilling the brownies in the fridge or freezer to make the cutting process go more smoothly, then allow to thaw to room temperature, if you like.
Notes
  1. Tip #1 - When a recipe calls for applesauce - which helps out with a more moist final product and lends a natural sweetness factor - use an organic apple (skin is full of fiber and pectin), cut into slices (don't use core), put into a high powered blender (I use a Vitamix) and puree for a few seconds - Voila - homemade applesauce that is raw, full of vitamins, minerals, antioxidants and MORE that a store-bought, processed, "hidden ingredients" apple sauce will NOT have. If you don't have an organic apple, peel the skin off and you are still doing WAY BETTER than store-bought jars.
  2. Tip #2 - After making your almond nut milk, simply use the remaining pulp to create a healthy treat. Please don’t throw it in the trash! Left over almond pulp is a great substitute for flour in many recipes. To prepare the almond pulp, you must dry it completely after making your almond milk. You can do this in an low-temperature oven, or dehydrator, then transfer the dried almond pulp to a blender or food processor, and process it into a light and fluffy “flour” texture.
Adapted from Detoxinista
Adapted from Detoxinista
Kibby's Blended Life http://kibbysblendedlife.com/

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I hope you enjoy these little chocolate beauties and let me know what you think.

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Vegan GF Chocolate Red Velvet Cake with Coconut Cream Icing

Vegan GF Chocolate Red Velvet Cake with Coconut Cream Icing

Chocolate Red Velvet Cake with Coconut Cream Icing

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Thank you so much for all the lovely birthday and anniversary wishes from last week.  It meant so much to me to hear from you and feel your love.  Y’all are the coolest!!  So, as promised, I am sharing the cake recipe that I made for my birthday/anniversary occasion.   I adapted the recipe from here to make into a cake.  It is absolutely stunning with hidden superfoods (my kind of treats!) of beets and kale.  Yippee!!  Combined with raw cacao and other ingredients, this is a decadent and delicious tasting treat that is healthy, gluten-free and dairy-free.   It isn’t a RED color like most red velvet cakes, but it tastes rich like one, but in my opinion, a heck of a lot better!

Important tips from the original recipe It’s very important to keep the wet and dry ingredients separate until you are ready to bake. Once mixed, a chemical reaction begins between leavening ingredients and acids to “fluff” the batter. Which, if you are familiar with gluten-free and dairy-free baking recipes, you know is paramount in importance. No gluten, no eggs, no yeast to fluff, so, keep the dry stuff and the liquid stuff separate. When your muffin tins are lined, the oven is preheated, you have a spoon ready and a silicone spatula on-hand for folding, then you are ready to mix up wet and dry. “Fold” the batter—don’t beat it up—until mixed. Then carefully, and swiftly, spoon batter into liners and get the tin(s) into the oven (at the same time if you are using two tins). No peeking until the timer goes off. Again, this kind of baking is sensitive so it’s important to keep the temp consistent. It’s worth it!

This cake recipe is a definite KEEPER and won’t last long once made (at least not in my kitchen).   Want to know how to make it?  Come along my dears and I will show you the way.  :)

Chocolate Red Velvet Cake with Coconut Cream Icing
This cake is absolutely stunning with hidden superfoods (my kind of treats!) of beets and kale. Yippee!! Combined with raw cacao and other ingredients, this is a decadent and delicious tasting treat that is healthy, gluten-free and dairy-free. This cake recipe is a definite KEEPER and won't last long once made (at least not in my kitchen).
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Frosting
  1. 1 cup coconut fat from 2 cans of coconut milk (not reduced fat and place can in the fridge overnight first) - this is the top layer you want, so DON'T SHAKE THE CAN!
  2. 1 tsp vanilla extract
  3. 1 tsp. maple syrup - I used a few drops of NuNaturals liquid stevia
Cake
  1. 2-3 leaves purple kale, ribs removed and chopped into tiny, tiny pieces
Dry Ingredients
  1. 3/4 cup almond flour/meal
  2. 1 cup sweet sorghum flour - I used Bob's Red Mill brand
  3. 1/4 cup raw cacao powder
  4. 1 tsp baking soda
  5. 1 tsp aluminum-free baking powder
  6. 1/4 tsp fine ground sea salt
  7. 3/4 cup coconut sugar + several drops of NuNaturals liquid stevia (if you don't have stevia, use 1 cup coconut sugar)
Blend/Wet Ingredients
  1. 1 TB. chia seeds
  2. 1/2 cup warm water
  3. 2 tsp. raw apple cider vinegar
  4. 2 TB. coconut oil
  5. 1 tsp vanilla extract (be sure to use gluten- or alcohol-free if you have a sensitivity)
  6. 2 TB. chocolate extract (be sure to use gluten- or alcohol-free if you have a sensitivity)
  7. 1 tsp fresh lemon juice
  8. 1 cup diced beet - the smaller the pieces, the quicker it cooks - (I left skin on but scrubbed real well and cut off any weird looking spots) - steamed to soften (see directions below)
Instructions
  1. Preheat oven to 350°F.
  2. Line an 8" inch cake pan with unbleached parchment paper and oil the sides with coconut oil.
  3. Wash and dice your beet. You can keep skin on or peel it, your call. Steam it over a pot of boiling water with the lid covering for 15 - 20 minutes or until easily pierced with a knife.
  4. Wash kale and remove ribs. Chop into teeny tiny pieces and set aside.
  5. While the beets steam, place chia seeds, water, apple cider vinegar, coconut oil, extracts and lemon juice in a high powered blender and set aside. You want the chia to sit in the liquid to “plump” and you might as well toss all the other goodies in there. Once beets are ready, add them to the blender and mix on low until well blended and turns into a beautifully beet red/hot pink color.
  6. Next, in a large bowl, sift together almond flour, sorghum flour, coconut sugar, baking soda, baking powder, cacoa powder and sea salt. Work your fingers in a circular motion to press/grind dry ingredients through strainer/sifter. Anything too big to make it through? Just dump it in the mix.
  7. Now, fold together the wet ingredients, kale and dry ingredients.
  8. Pour cake batter into prepared pan and place in the oven and bake for 30 minutes.
  9. While the cake bakes, open up your cans of coconut milk (carefully!). Scrape out the fat on the top of the can and place in the medium glass bowl.
  10. Add vanilla extract and sweetener of choice and whip with a hand blender on high speed till it forms a semi-firm icing with peaks. You can also whisk vigorously by hand for a good arm workout if you choose. Place in the fridge.
  11. Remove cake pan from oven and allow to cool completely. Carefully flip the cake onto a platter (place a flat surface on top of pan and quickly flip upside down - place platter on top of "bottom side" of cake and flip again). I hope that makes sense!
  12. Now, it's time to frost the cake. Spoon icing on top of cake and spread evenly to distribute all over. Sprinkle with cacao powder, cacao nibs, cinnamon or coconut flakes - whatever you want (or leave it plain with icing). Chill in fridge till ready to eat. Store in fridge and cover with wrap so that it doesn't dry out before eating. Believe me, it won't last long. :)
Notes
  1. Important tips from the original recipe: It’s very important to keep the wet and dry ingredients separate until you are ready to bake. Once mixed, a chemical reaction begins between leavening ingredients and acids to “fluff” the batter. Which, if you are familiar with gluten-free and dairy-free baking recipes, you know is paramount in importance. No gluten, no eggs, no yeast to fluff, so, keep the dry stuff and the liquid stuff separate. When your muffin tins are lined, the oven is preheated, you have a spoon ready and a silicone spatula on-hand for folding, then you are ready to mix up wet and dry. “Fold” the batter—don’t beat it up—until mixed. Then carefully, and swiftly, spoon batter into liners and get the tin(s) into the oven (at the same time if you are using two tins). No peeking until the timer goes off. Again, this kind of baking is sensitive so it’s important to keep the temp consistent. It’s worth it!
Adapted from Yum Universe
Adapted from Yum Universe
Kibby's Blended Life http://kibbysblendedlife.com/
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Steamed beets mixed with the other wet ingredients to form a lovely color of red/hot pink. Stunning!

 

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Dry ingredients topped with finely chopped purple kale. I love sneaking kale into tasty recipes.

 

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Dry ingredients and wet ingredients about to become ONE!

 

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Cake fresh out of the oven and cooling on rack. I will invert it onto a platter and spread the creamy, tasty coconut icing on top. Drool!!

 

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Cake now iced with coconut cream icing and topped with raw cacao nibs and dusting of raw cacao powder. OOHH LaLa!

 

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Cake tastes FANTASTIC! It digests easily without any guilty ingredients. SO that means I can have a bigger piece than normal. ;) Moderation, my dear!

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You can see the small flakes of kale here! I love it!

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Give it a try and let me know how you like it. 

Thanks again for all the LOVE wishes!  XOXO

Have a great weekend!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Vegan Sweet Potatao Shepherd’s Pie – Gluten-free and TASTY!

Vegan Sweet Potatao Shepherd’s Pie – Gluten-free and TASTY!

Sweet Potatao Shepherd’s Pie

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I am having so much fun playing with all the fantastic recipes in Kimberly Snyder’s new book The Beauty Detox Foods and sharing with you when I can.  This is a hearty dish that is so nourishing and satisfying.  It is a sure fire way into anyone’s heart. I have adapted this recipe a bit for time and what I had on hand in the kitchen.  I substituted chia seed gel for the egg replacement Kimberly used in recipe.   I opted to steam the sweet potatoes to retain some of their nutrients and kept the skins on.  This cut out 15 minutes from the original recipe and got that dish into our bellies just a whee bit quicker.   Remember, I am hosting a giveaway for her book – go to this link and leave a comment for your chance to win a FREE copy of this gorgeous and educational book.   Let us get to the recipe NOW.  :)

Vegan Sweet Potato Shepherd's Pie
Serves 6
This is a hearty dish that is so nourishing and satisfying. It is a sure fire way into anyone's heart.
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Ingredients
  1. 3 large organic sweet potatoes, chopped into thirds (peel the sweet potatoes, if you like) - I didn't.
  2. ½ cup almond milk - I used homemade pecan milk (YUM!)
  3. Coconut oil for greasing the pan
  4. 2 Tbs. low-sodium vegetable broth
  5. 1 cup chopped celery
  6. 1 ¼ cup peeled and diced carrots - I grated mine.
  7. 1 cup chopped onion
  8. 2 clove garlic, minced
  9. 1 cup fresh (preferably) or frozen peas _ I used frozen organic green beans.
  10. Kernels from 2 ears of fresh corn - I used frozen organic corn.
  11. 1 1/4 tsp. fresh thyme leaves or Italian seasoning
  12. 2 tsp. finely minced fresh rosemary
  13. 1/2 cup low-sodium vegetable stock - divided
  14. 1 Tbs. arrowroot starch
  15. High quality sea salt, to taste
  16. Freshly ground black pepper, to taste
  17. 2 TB. chia seeds
  18. 1/3 cup warm water
Instructions
  1. Preheat oven to 375°F. Lightly grease a 2-quart glass casserole dish with coconut oil.
  2. Place sweet potatoes into a steamer dish and steam on high for about 15 minutes till soft.
  3. Place the drained sweet potato in a large mixing bowl; mash lightly. Add the almond milk. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.
  4. Heat the 2 Tbs. of vegetable broth in a large skillet over medium heat. Cook the onion over medium-low heat until translucent, then add the garlic and cook for another minute. Add the celery, carrot, green beans, corn, Italian seasoning, and rosemary. Increase the heat to medium-high.
  5. Combine the chia seeds and 1/4 cup warm water, stir and set aside.
  6. In a small bowl whisk together the veggie broth and arrowroot until smooth and add to the skillet. When the mixture gets close to boiling, immediately reduce the heat. Add the sea salt and black pepper, and season to taste. Remove from heat. Stir in the chia seed "egg replacer and water combination". Pour the veggie mixture into the bottom of the prepared casserole dish, spreading it evenly across the bottom. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish.
  7. Bake in preheated oven until top is slightly browned, about 40 minutes. Allow to rest 20 minutes or more before serving.
Adapted from The Beauty Detox Foods - Kimberly Snyder
Kibby's Blended Life http://kibbysblendedlife.com/
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Most AMAZING sweet potato mash EVER! So simple to make.

 

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Chopped and shredded veggies.

 

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Sweet potato mash for top layering.

 

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Veggies layered in bottom of dish before the sweet potato mash goes on top.

 

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Ready to go into oven.

 

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YUM! Serve with a salad and thrive!

Now go make this dish and luxuriate in the tastes, textures and health of all the ingredients! 

Don’t forget the drawing ends Sunday night and I will announce winner on Monday, April 8th.

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby