Archive | August, 2011

coconut & curry

15 Aug

I found this new coconut spread at wholefoods made by Earth Balance that I decided to splurge on and buy! They had a special table set up with 2 dollar coupons, so I couldn’t resist. Earth Balance makes different types of nut butters, soy milks, and vegan margarines. I usually would never buy a vegan butter or margarine, but this is a coconut spread that is completely organic coconut with just a little organic canola-that I thought would be something fun to try. It came with a little booklet of recipes to use it with, so I picked a curried coconut kale one.

Toasty Coconutty Chickpeas and Curried Kale

4 Tbs Earth Balance Coconut spread, divided

2 cups cooked chickpeas, patted dry

3 Tbs finely shredded unsweetened coconut

1 small onion, sliced or chopped (1/2 cup)

2 Tbs minced ginger

2 cloves minced garlic

1 large bunch of kale (about 4 cups)

1 cup coconut milk

1 Tbs curry powder

1 Tbs raw agave syrup

salt to taste

Preheat oven to 375 or 400. Melt 2 Tbs of the coconut spread and combine with chickpeas and coconut to coat evenly. Spread chickpeas evenly on a baking sheet lined with parchment paper and toast 20-25 minutes.

Heat remaining 2 Tbs of coconut spread in saute pan over medium heat. Add onion, garlic, and ginger and cook 3-5 minutes. Add kale and cook about 5 minutes. (the less cooked you can bare, the better-to preserve more nutrients) Add coconut milk, curry powder, agave, and salt. Cover and simmer about 4 minutes. Divide curried kale into bowls and top with coconutty chickpeas!








































-Now, I was hesitant to make this just because I greatly avoid heating/cooking kale as much as possible. Kale is a super food that is probably the best leafy green you could nourish yourself with. But just like all raw plant foods, heating this super green kills the powerful, alive enzymes along with the vitamins and minerals anywhere from 40-90%. (Vitamin C especially  is lost when heating all fruits & veggies.)

Raw kale on the other hand has 35 calories in one cup, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. Not to mention about 3 grams of protein in just a small cup. Now that’s a super food. And if you think thats crazy, just check out spirulina! I will save that for another post.









The coconut and ginger flavors are great with the chickpeas on top. I know I  just gave this cooked kale recipe after saying how horrible it can be to not eat kale raw, but every once in a while I do believe in trying a new recipe to expand my horizons, even though it kills all the good stuff. I will have my raw kale tomorrow.


Avocado Lime Soup

13 Aug

I’m home from the beach and finished with work and my class, so having just a couple of days before I go back to Tech I am determined to get 3 more posts in! Lets hope it happens.

A fresh chilled soup is the perfect summer meal. After a trip to wholefoods (which was long missed) and the farmers market, this only took 10 minutes to prepare. I got the avocado lime soup recipe from the Raw Chef (Russell James). He is a famous raw foodist who makes incredible dishes. He has a website/blog/videos and teaches others how beautiful and accessible raw food is. He especially emphasizes how eating raw has changed his life. I would love a personal cooking class from him. Just look at his pictures on his website or blog and your mouth will water.






























Avocado Lime Soup


2 avocados
3/4 of a medium cucumber
1 stalk celery
Juice of 1 lime
Medium hanful of fresh cilantro
2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 teaspoon tamari (or nama soy/organic soy sauce)
1 cup water-less if you want it thick (if wanting warm soup use hot water)

Note: I added a tiny bit of unsweetened coconut milk to make it a little creamier.

Blend on high speed in Vitamix-do not overblend or it will be too thin.

Sour Cream:

1 1/2 cups cashews
2 tablespoons lemon juice
1 tablespoon + 1 teaspoon apple cider vinegar (I substituted white wine vinegar)
1 cup water
1/2 teaspoon salt

Blend in vitamix. Chill in fridge to thicken it up.

If you wanted some add-ins, I think it would’ve been great with chopped tomato and corn mixed in.

This soup is raw, vegan, gluten free, dairy free, guilt free. It is thick and creamy. This is full of monounsaturated fat (oleic acid)- 20 grams in just one avocado. Avocados have more potassium than a banana, and are full of vitamin K and B6. I am a fan of avocados for so many reasons. I have found that they also are excellent at regulated digestion. Whatever problems you are having, avocados work to combat whatever is wrong, due to their high fiber content and alkaline properties. The lime and cilantro components add to the cucumber and celery to make it so hydrating and refreshing. (If I planned ahead this would have been great with some homemade flax crackers) (:


1 Aug

In my opinion, almost everything made yourself is better. Especially when it comes to food. You have the control over exactly what ingredients you’re using, the quality, and the amount. It is also a great way to save money. It is always best to make something opposed to buying it for hundreds of reasons. It is always convenient to have a bar-type of snack you can easily pack up and bring for a snack. There are very few bars out there worth buying. Even If they look/ say they are healthy most are either full of sugar,refined grains, plus a ton of preservatives and additives that are just not necessary. Well, Larabars are definitely one of the best if you must buy some. They are very close to being raw, and are definitely vegan, gluten free, and everything else free but nuts & dates. The ingredients are just different types of nuts and dates, plus any other fruit or spice they include. Since they are so simple and healthy why not make them yourself? (plus save 3 dollars a bar). Making your own Larabars is super easy, and you get to make it exactly how you want. There are no fillers, preservative, artificial anything, and no processing at all.

Just combine nuts and dates in your vitamix. You can add any of the following: ground flax, chia, sunflower seeds, sesame seeds, hemp seeds, cinnamon, ginger, orange zest, lemon zest, almonds, cashews, walnuts, pecans, brazil nuts, hazelnuts, cocoa powder, unsweetened coconut, the list goes on and on…

The consistency will be soft and a little wet-ish at first. Chill and store in fridge!

So I had some sprouted chickpeas in the fridge…and what a better way to use them than a chickpea crust veggie pizza! (again making your own crust is such a better option that buying a pre-made crust-even if its vegan). If you must buy it, less ingredients are always better-I rarely buy anything containing more than 5 ingredients.

The simple ingredients for this crust: Sprouted chickpeas + fresh herbs

Lindsay and I turned on some cooking music and completely winged it. We threw  the chickpeas in the vitamix  with some herbs, and pressed it into a pan on parchment paper. Then we put it in the oven on really low, then spread some organic tomato sauce and loaded up about 4 inches of vegetables. It was super delicious-easy-and fun. there was absolutely no recipe or game plan, but that’s how Linds and I like to do it!