Last year in the midst of a sweet tooth while on a get-away in the mountains, this concoction emerged. Satisfyingly sweet!
1 ripe banana (mashed)
8 Medjool dates (pitted)
½ teaspoon cinnamon or carob powder (divided into half)
Mash banana, dates and half the cinnamon or carob powder together with hands. Shape into balls. Roll in cinnamon or carob powder. If you are capable on preventing yourself from eating them all right away, place in refrigerator for one hour. :)
I absolutely love, love, love to eat! Food, glorious food! Constantly I seek out healthful options to traditional fare. And constantly I am given a multitude of options. Here I shall share with you some fantastic vegan recipes I have either developed myself or have found elsewhere.
Cheers to your physical, spiritual and mental health!
After having looked with pity upon a lonely leftover baked potato for two days, I decided to craft a healthful lunch. Tastes great, and takes only about 15 minutes to prepare!
10 fresh green beans cut into thirds
1 whole carrot sliced into bite-sized chunks
1 leftover baked potato (cut into chunks)
1 Tablespoon Ghee
½ teaspoon Himalayan rock salt
½ cup almond milk
1 teaspoon turmeric
¼ teaspoon Italian seasoning
Steam the green beans and carrots for 10 minutes. While the veggies are steaming, heat the remaining ingredients in a medium-sized pot. Add steamed veggies. Enjoy the resultant healthful bowl of antioxidants and anti-inflammatories!
If you say it with a New York flair, it rolls right off the tongue. The time was 5:15. Sunset yoga on the rooftop by the beach was at 6:00. I needed 15 minutes to get there on my bike. “What am I going to make for dinner?!” was the question. The Universe provided this beautiful answer. From idea to table, 30 minutes. The leftover “Fasta Pasta” sauce and veggies were used the following day for delicious “Pizza Logs” (recipe to follow).
For the sauce:
1 - 6 oz. can tomato
1 - 24 oz jar strained tomatoes (or tomato sauce)
1 Tablespoon Italian seasoning (I make my own – recipe to follow)
½ Teaspoon garlic powder
½ Teaspoon onion powder
For the veggies:
2 zucchinis sliced into half moons
4 handfuls crimini mushrooms sliced
4 handfuls chopped spinach
1 box brown rice pasta
Daiya vegan cheese
Combine sauce ingredients in pan, bring to boil, and reduce to simmer. Get pasta cooking. Steam veggies for 10 minutes. Assemble pasta, sauce, veggies and cheese atop plate.
And voila, “Yo, dinna.”
One evening after returning from a several-hour bike ride, we wanted a tongue tantalizing treat. So, into the kitchen I went in search of something. Tropical delight!
½ cup macadamia nuts
½ cup unsweetened shredded coconut
2 tablespoons maple syrup
Pulse macadamia nuts in food processor until ground. Add coconut and maple syrup. Mix until blended. Form into balls. Enjoy the momentary trip to paradise!
Realizing there was nary a banana in the house for my oatmeal, and wanting a potassium replacement, I spied a lovely yam in the fruit/vegetable bowl. It beckoned to me with its orangey loveliness, “Pick me, pick me!” So, I did!
3 cups purified water
1 cup quick-cooking oats
¼ teaspoon nutmeg
¼ teaspoon cinnamon
2 cardamom pods
½ cup raisins
6 Tablespoons hemp hearts
1 yam cut into large chunks
1 Tablespoon coconut butter (optional)
Get yam in the steamer, and cook for 15 minutes. Meanwhile, in a separate pot, bring water and oats to boil. Add spices and raisins. Reduce heat and simmer for 10 minutes, stirring occasionally. Mash yam. Add yam and hemp hearts to oatmeal. Now go out and spread your lovely energy to the awaiting world!
Leftover “Fasta Pasta” sauce
Leftover steamed veggies
1 loaf Against the Grain baguette
Daiya vegan cheese
Preheat oven to 400 degrees. Cut the baguette in half, then slice the two halves in half lengthwise. Place bread face up on baking sheet. Top with sauce, veggies and cheese. So easy that the kids could be employed to make this dinner tonight!