Tag Archives: vegetables

Almond Pulp Mushroom Veggie Burgers

Almond Pulp Mushroom Veggie Burgers

Almond Pulp Mushroom Veggie Burgers

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I just taught a class over the weekend on ALMONDS.  Part of the class focused on what to do with all the left over almond pulp – can’t waste it, you know!!  This is a fantastic recipe that is light, full of veggies and tastes amazing to make with some of your left over almond pulp.  Don’t reach for those pre-made commercial veggie burgers – they are full of crap and not healthy.  Make your own!  It’s easy, healthier and you can make a double batch to freeze and have some to thaw when time is constrained.  Do a quick reheat in oven or toaster oven and you’re ready to go.  It has a different texture than other veggie burgers because of the almond pulp but the taste is magnificent. 

Can also crumble this burger on top of a gluten-free pasta (quinoa or brown rice) or raw zucchini pasta with a lovely vegan alfredo sauce or spicy cheese sauce.  Many options.  I hope you enjoy it.

 

Almond Pulp Mushroom Veggie Burgers
Yields 10
A fantastic, healthy way to use up that extra almond pulp after making homemade almond milk. Don't reach for those pre-made commercial veggie burgers - they are full of crap and not healthy. Make your own! It's easy, healthier and you can make a double batch to freeze and have some to thaw when time is constrained. Do a quick reheat in oven or toaster oven and you're ready to go. These gluten-free mushroom veggie burgers are full of flavor, yet light and filling. Eat on gluten-free bread or wrap in a collard green leaf. Can also crumble this burger on top of a gluten-free pasta (quinoa or brown rice) or raw zucchini pasta with a lovely vegan alfredo sauce or cheese sauce. Many options.
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Ingredients
  1. 2 - 8 oz. container of mushrooms
  2. 1 cup chopped fresh parsley
  3. 1 TB. coconut oil
  4. 2 garlic cloves, minced
  5. 1 cup finely chopped onion
  6. 1/2 cup finely chopped celery
  7. 1/2 cup grated carrot
  8. 2 TB. organic mustard - use ORGANIC
  9. 1 TB. Italian seasoning
  10. 2 TB. coconut aminos or Bragg's Liquid Aminos/ Tamari
  11. 1 tsp. pink himalayan salt (more to taste)
  12. 2 cups almond pulp (from leftover homemade almond milk - make sure it is REALLY squeezed dry)
  13. Romaine lettuce hearts, collard green wraps or sliced gluten-free bread for serving on.
Instructions
  1. In a food processor with "S" chopping blade, process the mushrooms and parsley till finely minced. Scrape this into a large mixing bowl.
  2. Heat a skillet over low-medium heat and add your coconut oil. Cook the onions and garlic for a few minutes til translucent. Then add the celery and carrots and cook for another minute.
  3. Transfer the vegetables to your "mushroom/parsley" mixture bowl. Add the organic mustard, Italian seasoning, salt and liquid seasoning (aminos). Now, add your almond pulp and mix well. Adjust seasoning to taste. Allow to cool about 15 minutes or so before handling - it's HOT!
  4. Preheat oven to 350 degrees.
  5. When mixture is cool enough, form the mixture into patties (whatever size you like).
  6. Line a baking sheet with parchment paper and bake the patties for 30 - 35 minutes till they are baked through.
  7. Serve on romaine hearts, collard green leaf or gluten-free bread.
  8. Top with homemade ketchup - see below in NOTES (choose ORGANIC variety if you don't make your own), fresh sliced onion, cucumber, sprouts, etc.
Notes
  1. Raw Ketchup
  2. (yields one cup)
  3. 1 cup cherry tomatoes or regular tomato, chopped
  4. 1/2 cup sundried tomatoes
  5. 1/4 cup apple cider vinegar
  6. 4 dates
  7. 2 TB. Bragg’s liquid aminos
  8. 1 heaping tsp. chili powder
  9. 1/4 tsp. cinnamon
  10. 3 TB. water
  11. Put all ingredients in a high speed blender and blend, starting on low and switching to high, until well blended.
Kibby's Blended Life http://kibbysblendedlife.com/
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almond pulp, sauteed veggies and liquids mixed together for a mixture ready to form into patties

 

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Formed patties ready for oven

 

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Mushroom veggie burger on a fresh collard green leaf topped with homemade ketchup, onion, cucumber slices and fresh sprouts. DELICIOUS!!

 

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

Gluten-free Veggie Pizza – Vegan option and Delicious!

Gluten-free Veggie Pizza – Vegan option and Delicious!

Gluten-free VEGGIE Pizza

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I LOVE a good pizza!  However, the gluten in most pizza recipes don’t resonate well with my body and constitution.  I’ve written about it before with the Healthy Quinoa Pizza Crust article/recipe.  When I purchased Kimberly Snyder’s Beauty Detox Foods book and saw that she had a “Miracle Gluten-free Vegan Pizza Dough” recipe, I got excited. Yes, I get excited and giddy trying new recipes!  I am always open-minded when approaching and working with a new recipe, but sometimes skeptical because they don’t always come out as good as they sound or look in the pictures.  I have worked with some gluten-free ingredients before, but I was new to xanthan gum and tapioca starch.  I thought these ingredients would create a “binding” in my digestive tract/colon.  Sorry, for the bluntness, but sometimes that how I look at foods.  How is this going to work its way thru me – fast and easy OR slow and heavy.  The researcher that I am, I researched all the ingredients that I was not used to in my daily cooking/preparing and found that they are all plant-based and perfectly fine.  So, I pulled out my apron and I went to playing with this new dough.

This dough is not like ordinary pizza dough where you roll it out, let it rise and roll again.  No yeast, no gluten flour and such.  This dough reminds me of a fantastic medium-thick pizza dough with a nice, light fluffy, chewy texture yet still had a firm crispy bottom and edge crust.  It is different but wonderful!  It totally surprised me and gave me my “pizza fix”.  The best part – my belly loved it and so did my colon.  Easily digestible and I didn’t feel heavy or stuffed after eating it.  Easy in – easy out.  I did make a few adaptations to what I had on hand for the recipe, so I will share that with you.   Are you ready to make some amazing gluten-free and tasty pizza?  Well, join me now and I will take you thru the steps to the end.  :)

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My plate on the left. Scott’s on the right with goat cheese – he likes his goat cheese. :)

 

Gluten-Free Veggie Pizza
A fantastic pizza dough recipe that is easily digestible which you can add any veggies or toppings of your choice. This pizza dough reminds me of a medium-thick pizza dough and will bake well. Great texture, chewy center and with a crisp firm crust and edges. Yields 1 10-inch pizza.
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Ingredients
  1. 1 1/2 cups brown rice flour ( I used sorghum flour)
  2. 1 1/2 tsp. xanthan gum
  3. 1 TB. baking powder (aluminum-free)
  4. 1/2 tsp. sea salt
  5. 1/4 tsp. powdered stevia (I used NuNaturals powder stevia - check out iHerb.com)
  6. 1 tsp. Italian seasoning (or more to taste)
  7. 1 TB. Nutritional yeast
  8. 2 TB. arrowroot starch
  9. 2 TB. tapioca starch
  10. 3/4 cup cold water
  11. 1 organic egg OR "flax egg" substitute (1 TB. ground flax seed mixed with 3 TB. HOT water - let sit a few minutes, then use in recipe)
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit and grease a baking sheet with coconut oil and line with parchments paper (I always do this JUST IN CASE).
  2. Sift the flour, xanthan gum, baking powder, salt, stevia, italian seasoning, arrowroot and tapioca starch together into a large bowl. You can use a standing mixer if you like.
  3. Pour the cold water into the bowl slowly and stir. Or if using the standing mixer, with the mixer running on low speed, pour the cold water into the bowl slowly. Next, add your egg/egg replacer mixture and mix well till incorporated.
  4. Wet hands with water, form the dough into a ball and place on the center of the greased baking sheet. Wet hands or lightly oiled hands (olive oil and coconut oil work great) are an absolute must to prevent sticking. Wet hands periodically while pushing down firmly on the dough and pressing it into a 10-inch round pizza shape, working from the center out.
  5. Bake for about 9 minutes. Reduce heat to 350 degrees Fahrenheit, top with desired toppings and bake for another 30 minutes (depending on your oven) or until the edges are crispy and the bread is well done.
  6. Carefully move the pizza onto a cutting board. It will be somewhat fragile, so be sure to wedge a spatula underneath to separate it completely from the baking sheet (or if using parchment - just slide it gently onto cutting board - that's why I like using parchment paper - makes life easier). Once you've got the pizza on cutting board, cut to desired sizes and enjoy!
Notes
  1. Enjoy with a side salad and you've got a healthy, nutritious, easily digestible meal.
  2. Any leftovers refrigerate well.
  3. Pizza crust can be made ahead of time. These crusts can also be made, baked and frozen (carefully) for later usage in the week.
  4. I used asparagus, tomato, onion with a homemade marinara sauce and topped with some goat cheese when the pizza came out of oven. Pesto would be great with this with your toppings of choice. Experiment and have fun with it!
Adapted from Kimberly Snyder - Beauty Detox Foods
Adapted from Kimberly Snyder - Beauty Detox Foods
Kibby's Blended Life http://kibbysblendedlife.com/

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This is DEFINITELY a winner and keeper in my kitchen repertoire of recipes!

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

Avocado Salad with Roasted Walnuts and Ayurvedic Dressing

Avocado Salad with Roasted Walnuts and Ayurvedic Dressing

Avocado Salad with Roasted Walnuts

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This gorgeous avocado salad is adapted from Eat, Taste, Heal (Ayurvedic Guidebook and Cookbook) which I highly recommend to purchase.  This salad is perfect for Vata dosha (mind-body constitution).   The crunchy walnuts and ripe, rich avocado make this a wonderful and winning salad combination.  The tart and creamy dressing just enhances it even more.  I will provide variations at the bottom of the recipe for Pitta and Kapha dosha’s.  If you are new to the Ayurveda lifestyle, go here to see what dosha (mind- body constitution) you are and read more here and here.  I opted to warm the dressing so that it had a soothing and nourishing aspect to the salad.  I love adding warm ingredients to “room temperature” greens so that it grounds me and digests easily during cold weather.  

For the salad:  (All ingredients room temperature)

  • 3/4 cup raw walnuts – coarsely chopped
  • 1 or 2 (depending on size) Avocado – halved,pitted, peeled, and cut into chunks (warm for extra creaminess if you are going to forgo the cheese)
  • 2 ripe tomatoes – coarsely chopped or 1/4 cup sundried tomatoes
  • 1/4 cup grated raw goat cheese or crumbled chevre goat cheese (optional)
  • greens of choice for salad base (I used an organic greens blend)

For the dressing:

  • 4 TB. coconut yogurt or organic goat yogurt
  • 2 TB. extra-virgin olive oil
  • 1 TB. lemon juice
  • 1 TB. filtered water
  • 1 tsp. tahini
  • 1 tsp. maple syrup or a few drops of NuNaturals Stevia
  • 1/2 tsp. ground turmeric
  • 2 tsp. dried basil
  • sea salt to taste
  • Freshly ground black pepper

(This salad serves 2.) 

  1. Tear with hands or chop the fresh greens and place into individual bowls. 
  2. Toast the walnuts in a small, dry saute pan over low heat until golden brown – stirring frequently, approximately 5 minutes.  Watch so that you don’t burn them!
  3. Combine the avocado and tomato in a mixing bowl along with the toasted walnuts and cheese (if using).   
  4. In another bowl, whisk together all the dressing ingredients.   Add dressing to the avocado mixture and gently toss well.  Season to taste with salt and pepper. 
  5. Spoon or scoop by hand (which I do) this mixture into the bowl of fresh greens.
  6. You can also just add the ingredients for the salad individually and pour the dressing over that for a prettier presentation (I did in picture above), then mix it up and SAVOR each bite.

Dosha variations:

Pitta:   Substitute cucumber, squash, broccoli or zucchini for the tomato and  sunflower seeds or raw almonds for the walnuts; olive oil is fine in moderation.

* Dairy information for Pitta’s:  Pitta benefits from the cooling and nourishing effects of dairy.  Sour cream, along with hard or salted cheeses, easily aggravates Pitta.  Yogurt is fine in moderation for Pitta types, but it is best taken slightly watered-down.

Kapha:   Substitute artichoke heart for the avocado (can get frozen if you don’t want to deal with fresh), and broccoli, mushrooms, celery, or green beans for the tomato,  substitute sunflower oil or coconut oil for the olive oil, use honey instead of maple syrup, omit the walnuts and use sunflowers or pumpkin seeds instead (yum!!) and use goat cheese and yogurt in moderation (fine for this recipe). 

* Dairy information for Kapha’s:  Kapha types should generally avoid dairy, due to its heavy, oily and moist properties.  Dairy products easily create mucus and congestion in Kapha types.  Yogurt, goat’s milk and goat cheese are fine in moderation.

Next week, I am going to go more into the food guidelines for Ayurvedic dosha’s (Vata, Pitta and Kapha) and give you all better understanding and make this lifestyle more easily adaptable for yourself.

I hope you try this recipe – it’s WONDERFUL!  Scott and I absolutely LOVE it!  Let me know if you use the variations and how it turns out for you.  I am going to add toasted pumpkin seeds next time – that sounds wonderful! 

I will be drawing winners for the Yerba Mate tea giveaway on Friday night and announcing winners on Saturday, January 29th.  Keep your eye out for the post!  Good luck and enter if you haven’t already!!  :)

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

Healthy Cream of Asparagus Soup – Gluten-free

Healthy Cream of Asparagus Soup – Gluten-free

Cream of Asparagus Soup

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This asparagus soup is so creamy and dreamy.  Asparagus is one of my favorite green veggies all year round for it leads nearly all produce items in the wide array of nutrients.  This recipe, within Ayurveda, is tri-doshic friendly (mind-body constitution) for Vata, Pitta and Kapha.  This makes it easier to cater to most people.  This is a great soup for weight loss.  This soup is great for a lunch or dinner meal with a side salad, half baked sweet potato or gluten-free bread.

Did you know that Asparagus is the leading supplier among vegetables of folic acid. A 5.3 ounce serving provides 60% of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease.   It is also very low in sodium, a good source of potassium, fiber, thiamine, Vitamin B6, one of the richest sources of rutin, a compound which strengthens capillary walls and contains glutathione (GSH) - which is one of the most potent anti-carcinogens and antioxidants found within the body. GSH is used to detoxify carcinogenic electrophiles and protect cells from oxidative damage, thereby preventing damage to DNA and other macromolecules. Thus, GSH acts as an initial and primary defense against chemicals that can cause cell transformation and/or cell death. Asparagus had the highest GSH content of the several foods tested.(source)

OK!  Before we get to the recipe, I want to talk to you about something.  You know that I am going to breach any topic with you.  If you eat asparagus frequently,  you probably know this already.   However, if you are new to it, here is some information that might be helpful to you.  Within 20 minutes of eating asparagus and you go the bathroom to pee – it is known to cause a rather strange smell in the urine of those who consume it.   WHAT!!?? You say.  It’s true!   Your body breaks down asparagus during digestion into sulfur-containing chemicals that give your urine a distinctive odor.

Asparagus is no stranger to debate, and the disagreement over which specific ingredient causes urine to smell is not the only example. Because many people claim that, regardless of asparagus consumption, their urine does not smell, there are multiple theories regarding that as well. The first claims that everyone’s urine is in fact affected by asparagus, but only about half of the population have the specific gene that is required to smell the change. On the other hand, the second theory states that only half of the world’s population has the gene that’s required to break down the compounds found in asparagus and, if the body doesn’t break them down, no smell is emitted. Whichever reason is correct, for many people, asparagus will forever be known as the vegetable that makes your urine smell strange.  (source)     So the issue isn’t whether or not your pee is smelly; it’s whether you’re able to smell it. If you smell a funny fragrance in your urine after you eat asparagus, you’re not only normal, you have a good nose.  ;)     NOW, ON TO THE RECIPE!

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Look for firm, fresh, spears with closed, compact tips and uniform diameter, so that all spears will cook in the same amount of time. Larger diameter spears are more tender.  Asparagus is best stored upright with ends soaking in water in your refrigerator or on the kitchen counter or wrap a moist paper towel around the stem ends and keep in fridge.   I just used a glass measuring cup for storage, but if you use a pretty glass or vase, you’ve got a beautiful arrangement that brings color and texture into your kitchen decor.  You don’t always have to have flowers to brighten a room – veggies and fruits do it for me too!

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Wash your asparagus bunch well in fresh warm water and spread out on a kitchen towel to dry a bit.

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Snap off the hard, woody ends (save for composting or give to pets – my dogs LOVE them as treats!)  Take the long spears and break into 2 or 3 pieces – RESERVE the tips separately!  We’re going to cook the tips separately last to put on top of the finished soup.

Cream of Asparagus soup

(serves 4 small bowls or 2 large bowls)

  • 1 tsp. ghee or coconut oil
  • 1 large bunch of fresh asparagus (break into small/medium sized pieces and RESERVE TIPS for garnish!)
  • 1/4 of a small onion – chopped
  • 1 cup vegetable stock (I make mine by adding 1 TB. Herbamare to 1 cup water – EASY!)
  • 1/2 cup water ( use less for a thicker soup, can always add more at the end if need be).
  • 2  – 3 TB. chevre goat cheese (Kaphas can have in moderation) -  (we’re going for creaminess factor here)
  • Sea salt to taste
  • Fresh ground black pepper to taste
  • Hemp seeds (optional) for garnish

Directions:

  1. Heat the ghee/coconut oil in a large saucepan over medium-high heat.  Add the asparagus and onions and saute for 5 minutes.
  2. Pour in the stock and water.  Bring the mixture to a boil, then reduce the heat and simmer for 10 to 12 minutes.
  3. Transfer the soup  to a blender, add the goat cheese and blend until smooth. Leave soup in here while you go to next step real quick.
  4. Toss those asparagus tips back into saucepan with a tiny knob of ghee or coconut oil and saute on medium-high heat for 3 – 5 minutes.  When done, transfer to a small bowl.
  5. Return the soup to the saucepan, gently rewarm (or rewarm/cook in your high speed blender such as a Vitamix) and season to taste with salt and pepper.
  6. Ladle or pour the soup into individual serving bowls, garnish with the asparagus tips and hemp seeds and serve immediately.  
  7. Enjoy this lovely soup with good company in a soothing environment.  :)

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

How to Make Kitchari – Healing Stew + Video

How to Make Kitchari – Healing Stew + Video

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In Ayurveda cooking, Kitchari (or kichadi) combines protein (mung dhal) and carbohydrate (basmati rice) into a single dish – it’s best known in Ayurveda as a cleansing and complete protein meal.   This amazingly tasty dish heals digestive distress, balances the metabolism, is a potent blood cleanser, liver cleanser, assists in healthy weight loss, allowing the body’s tissues to detox what they don’t need and absorb the nutrients they do and is a breeze to make!   Your body will feel so good that extra weight will fall off, you’ll sleep better, your digestion & elimination will improve and your skin will shine.

 In Ayurveda, digestion is of  #1 importance! Based on ayurvedic understanding of agni (digestive fire), white basmati is most preferred form of rice as it is lightest and easiest to digest. Specifically in terms of a kitchari cleanse, we are looking to eat light digestible food that is nourishing while also allowing our bodies to digest the accumulated ama (toxicity due to excess or improper foods that the body has not digested fully, leading to a variety of maladies from indigestion and gas to excess cholesterol and more). When your agni is stronger, you are more capable of digesting heavier foods. A kitchari cleanse will help to strengthen the agni.   Regular brown rice is actually pretty tough to digest – it takes a long time to get through the system.  If you feel heavy, bloated, are not hungry, or are not pooping, switch to white rice, like basmati. You’ll probably feel a lot better.

Use Mung Dhal (aka mung dal or mung dahl or moong dal…it can be confusing!)  They are yellow and split.  They have been used for centuries to detox the body. Don’t use whole green mung beans – they are not as digestive friendly and can cause extra gas or bloaties (what we DON”T want!)  Check out this article for better clarification on the RIGHT dahl to purchase – helped me immensely!

There are LOTS of variations on Kitchari, but here’s one that I especially love in the Fall and Winter months . This recipe is tridoshic friendly – healing for all doshas (balances Vata, Pitta, & Kapha).  If you don’t know your dosha (Ayurvedic body-mind type) – take the test to find out.   Stay with 2 or 3 veggies in this dish so it is more easily digestible.   Enjoy!

Kitchari

  • 1 cup white organic basmati rice OR organic quinoa (I’ve tried this and it’s great too!) – soak overnight and rinse well
  • 1/2  to 1 cup mung beans (see variations below), soaked overnight and rinse well (NOT the whole green ones)
  • 2 TB.  ghee (clarified butter)
  • 1 TB.  fennel seeds
  • 1 TB. cumin seeds or powder
  • 1 TB. ground turmeric
  • 2 TB. chopped fresh ginger
  • 5-6 cups water (more if needed – if adding extra veggies)
  • 3 leaves of Swiss chard (can also use spinach or kale)
  • 1 cup each (or more – I LOVE my veggies):  carrots, sweet potato, celery (optional veggies: asparagus, green beans, beets)
  • 2 tsp.  sea salt (more to taste)
  • cilantro for garnish – We like LOTS!  (Can also use parsley, dill or basil)
  • lime juice

Rinse rice and beans well (several times) and set aside. In a large pot, heat ghee over medium heat. Once ghee has melted, add fennel, cumin and turmeric. Stir well, (keep in mind the turmeric will stain EVERYTHING – so use stainless steel measuring spoons over plastic),  then add rice and beans and combine well.

When rice & beans begin sticking to the sides of the pot, add ginger and water.  Cover and bring to boil.  Stir and set timer for 20 minutes to allow rice & beans to cook at medium heat.

While the rice and beans are cooking, let’s chop the swiss chard, cut the carrots, sweet potato and celery and chop any cilantro you’ll be using to garnish and further assist digestion (and it tastes amazing!).

Once rice and beans are cooked, add vegetables and mix well. Add more water if necessary (depending on how many veggies you added),   then cover and allow vegetables to cook to finish the dish (about another 20 minutes or so).  The finished consistency should be rich, thick and soupy. (I show you what to look for in the recipe video).

Before serving, add the lime juice and fresh chopped cilantro (also known in herbal medicine to clear heavy metals out of the body). Season with more salt to taste.   This is a very filling and satisfying stew.  Start with a small bowl and see how it fills you up – then if you want some more, add a few more servings.  Be mindful and aware of how much you eat (at every meal) and ENJOY in a peaceful environment (no computer time, tv or loud distractions) with good, satisfying company and peaceful background music for BEST digestion and nutrient assimilation.

This pot will make enough for 6-8 servings (depending on size of bowl).  For any leftovers, it is best to reheat in a little pan on the stove (you will want to add a little water to thin out)  – for lunch and/or dinner over the next few days.  Use within 3 days. Just remember that the longer something stays in the refrigerator (or freezer), the more lifeless it will become.  FRESH is the BEST. 

Dosha appropriate variations:

  • Kaphas do well with more beans and spices and less ghee and rice.
  • Pittas do well with equal parts beans and rice, lots of cilantro, and some ghee & appropriate spices.
  • Vatas do well with more rice, ghee and spices and less beans.

This is a STAPLE in our household!  We LOVE it!  I hope you do too!

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

Thanksgiving Menu Ideas – Raw and Cooked Recipes

Thanksgiving Menu Ideas – Raw and Cooked Recipes

Thanksgiving Menu Ideas – Raw & Cooked

Thanksgiving is just around the corner.  I wanted to share some ideas with you that you might want to consider for your food repertoire this year.  You could go ALL raw, ALL cooked or even MIX it up, baby!  That’s what we’re doing – Mixing it up for culinary delights!   So, enjoy looking through some food porn and pick and choose what you might want to try.  I am not going with traditional items here because THAT’S HOW I ROLL – I am NOT traditional.  I am my own spunky, creative, adventurous type.  So, look outside the box and do something different.  Make this holiday YOUR OWN.  Make something that WOWS! people and creates a conversation to where people say “This is FANTASTIC!  I want the recipe!”    Be inspired to INSPIRE others.  THAT would make me “over the moon” HAPPY!! :)

 

Scott and I are by ourselves this year for the Holiday, so we will probably keep it simple with some roasted veggies, onion socca, massaged kale salad, and a raw dessert (Haven’t decided which one to do yet!)  – recipe links below.  We’ll make plenty so that there will be leftovers for a few days.

I am grateful EVERYDAY for the blessings and abundance in my life.  The BEST attitude is an ATTITUDE of GRATITUDE.   I don’t celebrate once a year on this popular holiday – I celebrate EVERYDAY in the way I live, the choices I make in all aspects of my life (body, mind and spirit) and the friends/family that I adore, cherish and LOVE.  This GRATITUDE also goes out to each and every one of you – my lovely, amazing, fabulous readers!  I LOVE hearing from you and encourage you to reach out more.  ♥

Raw Recipe Ideas:

 

RAW Spicy Zucchini Hummus

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RAW Healthy Asian Carrot Avocado Salad

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Creamy Raw Broccoli Soup

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Healthy Butternut Squash Bisque

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Massaged Kale Salad

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Raw Sweet Potato Pasta with Garlic Ginger Creamy Cheesy Sauce

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Raw Pecan Love Pie

via Kimberly Snyder

 

Raw Pumpkin Pie

 

Cooked Recipe Ideas:

 

Healthy Roasted Vegetables  -  I like adding organic orange slices to this!

via Linda Wagner

 

Grain-free Stuffing

via Detoxinista

 

Roasted Carrot, Lemon & Avocado salad with Tangy dressing & Toasted seeds

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Cheesy Cauliflower Mash

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Healthy Mexican Veggie Quinoa Recipe

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Add Italian seasoning instead of Mexican spices to make it more in conjunction with other items in your menu.

Onion QUINOA Socca

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I like making this onion socca in place of standard cornbread. I have made vegan cornbread in the past, but this guy gets front and center on my table this year – tastes AMAZING and digests easily.

 

Dark Chocolate Zucchini Cake with RAW Chocolate Icing & Raspberries

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This cake is PHENOMENOL by itself without the icing and raspberries – if you want to keep it simple.

Healthy Sweet Potato Chocolate Chip Cookies

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Great way to end the dinner or later for a snack (if you have room).

Have a wonderful, safe and JOYOUS Holiday! XO

I would LOVE to hear what you are making  for Thanksgiving!

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

Cleansing Veggie Juice/ Juice Pulp Tip + VIDEO

Cleansing Veggie Juice/ Juice Pulp Tip + VIDEO

My Favorite Juice Blend & What to do with Pulp!

This is TRULY my favorite juice combination!  The elements necessary for rebuilding healthy cells and tissues are found in abundance in vegetables and fruits.  Raw juice will supply cells with the raw, LIVING materials.  Raw vegetable/fruit juice taken daily insures the body its daily quota of building material.  Most people drag themselves through life not supplying their body with enough fuel to keep it running easily.  If they wanted, they could enjoy MUCH MORE of the trip/ journey by drinking fresh juices and green smoothies to part of the overall equation.

Here’s what I used in cleansing veggie juice (all organic):

  • Apple:  Apples contain pectin, malic acid and tannic acid, which are wonderful aids in purifying the intestinal area.   The juice is a blood purifier, general tonic and is helpful to the skin.  It is good for flushing kidneys and controlling digestive upsets.

 

  • Burdock root : Burdock root is a versatile vegetable and one of the finest healing herbs known to cleanse the blood.  “It can usually be found in Asian groceries or health food stores. The wild or store-bought root can be eaten cooked or raw: added to soups or sauteed with carrots and sesame seeds, or grated in salads and coleslaw. Burdock can also be juiced for a delicious and refreshing healing beverage.” (source)   It supports the liver in cleansing the blood, and clears skin redness and blemishes.

 

  • Carrot:  Before I mention all the beneficial properties of the carrot, I want to put in a good word for the GREENS.  Carrot greens have a lot of phosphorus and are helpful for nerve energy.  Eat them raw – washed, of course – in salads or add them last to soup or JUICE!  Don’t throw them away!  OK, now on to the CARROT.  Carrot juice provides energy; is a good source of minerals; HIGH in beta-carotene that the body can convert to Vitamin A;  helps promote normal elimination;  helps to build healthy tissue and skin; stimulates appetite; helps build healthy teeth; helps prevent infections in the eyes and mucous membrane; contributes to the general health of the optic system;  helps in the treatment of ulcers; furnishes vital enzymes to all body tissue.   *Now, THAT is a powerhouse veggie!!!

 

  • Beet:  This beautiful root is good for the blood.  It contains iron in a natural form which makes it easier to assimilate.  Amino acids are present in good quantity, as well as the salts of phosphorous, sodium, calcium, potassium and magnesium.  An excellent toner and builder of the body.

 

  • Celery:  It is used as a diuretic and a laxative, to heal wounds, to soothe irritated nerves and to break up gallstones.

 

  • Lemon:  Regular consumption of lemon juice aids the bowels and helps them to eliminate waste more efficiently, curing bowel problems such as digestion and constipation.  Lemon is a diuretic, which means it’s good for people with urinary tract infections and high uric acid problems. Those with arthritis or rheumatism will also be happy, because it helps flush out all the toxins and bad bacteria.  Decreases phlegm produced by the body.   If you juice lemons daily, you should notice a dramatic improvement in the appearance of your skin.

 

  • Ginger root:  Ginger gets your digestive system up and running and is known to contribute to awesome digestive health. It can help digest fatty foods and break down proteins. It also tends to reduce gas or burping as well as prevent afflictions like diarrhea.  One of the amazing benefits of ginger is its power to reduce inflammation. Because of this, ginger can be used to treat any disease caused by inflammations such as arthritis or ulcerative colitis.  Ginger promotes healthy sweating which is often instrumental during the cold or flu.

 

  • Kale:  Juicing kale is one of the smartest decisions you could make on the path of recovering your health with the whole food plant-based diet.  Of all green leafy vegetables, kale is the most nutritionally dense.  Besides strong anti-inflammatory effects that help your joints, kale juice strengthens your nails and bones.  Helps to detox your body and boost your immune system.  Aids in cancer protection. (source)

 Watch the video and see what I did with the juice pulp!  :)

 

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

 

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

Raw Garlic Ginger Creamy Cheesy Dressing + Raw Sweet Potato Pasta

Raw Garlic Ginger Creamy Cheesy Dressing + Raw Sweet Potato Pasta

Raw Sweet Potato Pasta with Garlic Ginger Creamy Cheesy Sauce/Dressing

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Here’s a quick and easy raw food recipe that will delight your senses and taste buds.  This creamy cheesy dressing/ sauce is so versatile to use in your healthy eating repertoire and is very reminiscent of an alfredo sauce .  I love it as a salad dressing, added to soups to thicken and enhance flavors, as a dip, sandwich/ wrap spread, and mostly added to my veggies such as this lovely raw sweet potato pasta dish.  Come into the kitchen and learn how to make.

Garlic Ginger Creamy Cheesy Dressing/ Sauce:

  •  2 TB. fresh lemon juice
  • 1 clove garlic – roughly chopped
  • small chunk of ginger root – roughly chopped
  • 1/2 cup water (more as needed)
  • 2 TB. extra virgin coconut oil
  • 3 TB. Nutritional yeast
  • 1 tsp. sea salt
  • 3 TB. organic Tahini or raw almond butter
  • 1/2 cup hemp seeds

Blend all ingredients in a food processor.  Taste and adjust seasoning or ingredients to desired texture. 

  ****************************************************************************************************

I love my World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer.  It makes veggie pasta a BREEZE.  The spiral vegetable slicer cuts vegetables and fruits into curly, ribbon-like slices. By placing the vegetable or fruit on the prongs of the wheel and turning the wheel while pushing the base toward the vertical julienne blade, continuous spiral strands.

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Raw spiralized sweet potato noodles topped with garlic ginger creamy dressing and fresh cilantro. It was DELICIOUS!!!

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

 

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

Gluten-free Onion QUINOA Socca + Video

Gluten-free Onion QUINOA Socca + Video

Onion Quinoa Socca

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What is SOCCA?  It’s a flat pancake made traditionally from chickpea flour cooked at high heat in a cast-iron pan. Crispy on the outside, creamy on the inside, and totally addictive.  I have made it before with millet (very nice) but opted to go with quinoa because I find it lighter and more easily digestible for myself.  This is basically the recipe for my Quinoa pizza crust but I added onion and a NEW LOVE was formed.   It is a WINNER!!

 You can take it even further (and I have) and add red pepper, garlic, broccoli, fresh tomato and make a VEGGIE socca.  DEEEELISH too!   However, today I am sharing with you a very simple and AMAZING recipe that I am sure you are going to love.

Onion Quinoa Socca

Ingredients:

  • 1 cup organic quinoa (soaked for several hours or overnight), rinse well & drain ( *This step is crucial as the recipe won’t work with dry quinoa.)
  • 1/4 cup water (plus a bit more if needed)
  • 3 TB. nutritional yeast
  • 1 tsp. sea salt
  • 1/2 tsp. Herbamare
  • pinch of cayenne (optional) I didn’t do this in video but it is VERY good though!
  • 1 TB. Italian seasoning
  • 1/2 onion – sliced thin
  • 2 TB. coconut oil

Directions:

1)  Add all of the ingredients – EXCEPT onions! – to a high-speed blender (I use a Vitamix) and combine until the dough resembles pancake batter. Adjust the water and seasoning as needed.

2)  Preheat your oven to 425 degrees Fahrenheit and coat either a cast iron skillet or an 8-inch round cake pan (I used a cast iron skillet) with 2 TB. coconut oil. Allow the skillet or cake pan to heat up in the oven for about 10 minutes (this is good to do while you’re preparing the dough and slicing the onion). Remove skillet/cake pan from the oven and immediately add half of the onion slivers, then pour quinoa batter on top of onions (using a spatula to even it out as needed) and then use remaining onions on top of batter.   Place the skillet in the oven to bake for 15 – 20 minutes. Flip the dough and bake for another 5 – 10 minutes, or until brown and crispy.  Cut, serve and EAT!  Refrigerate any extras and toast in a toaster oven to restore crispness before serving – GREAT with some dijon mustard and avocado slices. :)  – Scott did this last night for his “late night snack” and said it was FABULOUS and loved the combination of flavors.

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Finished product rounding out a fabulous, nutritious meal with a kale salad/raw veggies and Raw Broccoli soup! The broccoli soup and socca blended beautifully together with flavors. YUM!!

You can catch the recipe/ video for that gorgeous Creamy Raw Broccoli Soup here.  It was fabulous with the onion socca!

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

 

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