Archive | July, 2011

the oil of coconuts

23 Jul

My new love is for coconut oil. I love all natural coconut products (whether its coconut water, meat, milk, oil, mana etc..) Coconut are truly a blessing from God. I will discuss more later.

I decided to use my vegetable spiralizer in some new ways…so I made sweet potato fries! I never make these, so it was a special (not raw) treat! I baked them in a tiny bit of coconut oil and a little bit of salt and pepper.

There is so much confusion among all the oils, but coconut oil is for sure the best oil to use whenever there is heat involved or not. It is pretty much the only oil that does not oxidize/go rancid and is completely heat stable. Yes it is almost entirely saturated fat-but it is one of the best most natural oils for you. This saturated fat raises your good (HDL) cholesterol and lowers your bad (LDL) and is known to help speed up metabolism. It is heart healthy-preventing platelets from sticking together.
























Coconut oil also helps you better absorb the fat soluble vitamins (E,D,A,K). It is not like other oils, because it is not stored as fat in your body-but rather more like a carb and is broken down fast and used as energy. This oil also is antibacterial, antifungal, and antiviral. It great for healing all around. And I haven’t even mentioned its topical uses.

Yep, pretty amazing…I’m a big fan.

Some cashew butter with several teaspoons of coconut oil









I usually don’t add anything to my nut butters except the nuts, but I tried something new and will never go back. The coconut oil boosts the nutrition aspect-although does add a lot more calories for those who count them. But it gave the cashew butter an amazing flavor and it was super creamy. So 2 ingredients. Cashews + coconut oil.













I will definitely be having more posts involving coconut oil (:


Chocolate Fix

22 Jul

This chocolate “mousse” is so incredibly rich and delicious. I don’t understand how this can not satisfy any chocolate craving. I think this dessert idea was actually on dr. oz a little while ago. The key is to use extra dark, unsweetened (good quality) cocoa. You can’t skimp on the dates either. I don’t really measure, I just throw in all the ingredients, taste, and add more of whatever it needs. Now this should actually work in a food processor, so I gave my little Cuisinart a shot, since I never pull him out post vitamix. Well the dates didn’t get all the way smooth and it was just taking too long,  so I regretted giving Cuisinart a try.  So I transferred everything to the vitamix and the smooth rich consistency was perfect. (If you arn’t that picky a food processor will do just fine).

Dark Chocolate Mousse

1 large avocado

6-10 dates (pits removed).

1 1/2-2 Tbs dark unsweetened cocoa powder (or carob powder if you want it raw)

Splash of vanilla


I soaked the dates in some warm water to soften them up. I also threw in some chia seed for added nutrition. But if you strictly want the smooth “mouse” consistency you won’t get that with the chia. Add more dates if it isn’t  sweet enough and more cocoa powder for a richer chocolate. If it is really too thick than you can add some flax or coconut oil (melted) or even coconut water.  Chill in fridge for at least 30 minutes to firm up.


























This is so amazing on it’s own, but you can top with blueberries, strawberries, or fresh picked peaches!


good earth

20 Jul

What a gorgeous place I get to work at everyday….


































With gorgeous organic fruit growing on the vine…



















Some great recent purchases…

sweet heirloom tomatoes & cucumber & yellow zucchini


fresh organic berries











a zucchini-squash "squaini maybe?"







black bean spaghetti




























These look great because there is one ingredient: black beans.  We just got them in and apparently people love them. It’s a great pasta replacement!


kelp "salt"












These kelp granules are great, you just use them to replace salt. Whenever you would use salt,  just replace with the kelp and get all the benefits kelp offers. (Especially the iodine, which many vegans lack their adequate intake of)

Quick & Easy

17 Jul

Since I have been so much more busy lately I haven’t had time to experiment with a lot of new raw dishes. My typical routine is to make something really fast for dinner when I get back from work at 7:45, and work on anatomy while I eat. That said, I have not been eating as raw as I would like, but still vegan.

Something I loved pre-vegan was fresh tomato, basil & mozzarella. Well, a couple of weeks ago I discovered this soy mozzarella cheese-thanks to Colleen for telling me it exists! (You can find shredded most places–like Daiya, but its hard to find a big cube of it). A friend from work was nice enough to bring me 2 huge organic dark green heirloom tomatoes (I think they are called black krim tomatoes) fresh from her garden at home. They were ripe and perfect for topping with “mozzarella” and fresh basil from my yard. I sprinkled a little olive oil and cracked black pepper and broiled on high!
















It tasted JUST like real mozzarella, and melted beautifully! I bet if you served this to someone they would never guess it was soy cheese.


A quick snack I whipped up to take to work to munch on were roasted chickpeas! So many people need a snack that is hard and crunchy (like chips or crackers) so these are prefect. You can put whichever kind of spices you like. I used a combo of curry, turmeric, red pepper, nutmeg, ginger, cinnamon, pepper, and a little salt. It was supposed to be a garam masala blend-but I just used whatever I had here. I was very pleased how these turned out. Next time I would’ve used more spices though-especially more cinnamon because it’s my favorite.









I used organic canned chickpeas, because I didn’t plan ahead of time. But I would use dry and soak them. Dry them off and toss with olive oil then spices & spread onto baking sheet in a single layer. Bake at 400 for 20-30 minutes or until they are hard all the way through. Stir every 10 minutes.























Chickpeas/garbanzo beans are inexpensive, full of protein, fiber, folate & manganese and have a pretty neutral flavor so you can do so much with them. I have a couple of different chickpea brownie/blondie recipes I want to try actually!


10 Jul

Sorry I have had so few posts lately! I went on a trip for a while, and now my online class (anatomy) has started, and I am working a lot more and have been super busy! So the blog hasn’t been priority-unfortunately.

I found a ton of fresh figs (at costco of all places) and was so excited to buy them and try something new. Something I havent had in soooo long and reminds me of childhood is fig newtons! So without the added sugar and artificial coloring, I made homemade vegan fig newtons!








I adapted a recipe that I found online, if I made them again, I would’ve used coconut oil or grapeseed oil instead of olive oil. Make sure you wash the figs well and cut in half or in quarters before tossing into food processor, when making the filling. You want to keep a chunky filling so don’t blend too thoroughly (mine was a bit too thin)

Fig Newtons


1 cup of almond flour/meal

1 1/2 cup brown rice flour

pinch of sea salt

1 tsp vanilla

1/3 cup grapeseed or olive oil (or do a combo using some coconut)

1/3 cup or less of raw agave nectar or pure maple syrup


1 cup of fresh figs (you can use dried as well)

1/2 cup of fresh lemon juice

1 Tbs vanilla




For Dough: Mix flour in food processor with salt. Combine the wet ingredients in separate bowl, then add the wet ingredients slowly to food processor with the flours. Transfer dough back to bowl and refrigerate 1 hour.

For Filling: Combine all ingredients in food processor. If too thin/thick use more figs/lemon juice. You could also add some oat flour or arrowroot powder to thicken up if its too runny.

After dough has chilled, roll out onto parchment paper into 2 thin rectangles. You can use wax paper or another sheet of parchment to press down dough and roll out. It will be a little wet. Pour filling on one half of the dough on a baking sheet/pan. Lay the other half of dough on top and pinch edges to seal. Bake 350 for 15-20 minutes until golden brown. Cut into small squares and enjoy!































Now I did not roll my dough thin enough! My crust was too thick, but it was still delicious. Also, make sure your two large pieces of dough are the same size, I had a small part with no top crust. But it made the color of the bright pink figs pop out!














Using fresh figs was a first for me, but these were really fun to make!

DC food adventure

4 Jul

When I was visiting my sister in Arlington, she suggested a fun place to go for dinner. We hopped on the metro and went to Adams Morgan, which is in northwest DC. It is a very cultural, lively place. There are a ton of restaurants and shops, each having a distinct ethnic flavor. There was Ethiopian, Korean, Greek, Japanese, Middle Eastern, French, cajun, El Salvadorian, and so much more. There was even a Falafel Shop that looked so cool!









Once our indecisiveness ended of where to eat, we sat down at a Turkish place! It was a first for both of us. We got a table outside, right by the sidewalk so we could people watch the whole night-which was very entertaining.



















The food was served  tapas style, which is small plates, that are typically shared among many people. We got 4 dishes and shared. I was pleasantly surprised by the food-it was excellent! We ordered stuffed grapeleaves, babaganoush(eggplant dip) with fresh bread, lentil cakes, and mixed bulgur tabouli.











Yes we managed to eat vegan Turkish (: It ended up to be a very fun night! We want to make it a regular trip to try the huge variety of different restaurants! It’s definitely the perfect place to broaden your food culture.