Curried Lentil Soup in a Jar

I made these Curried Lentil Soups in a Jar as Christmas gifts.  I am actually thinking that maybe I will make some just to have on hand at home.  Click here to get the recipe.

Caramel Apple Cake

 

Caramel Apple Cake

serves 8

 

1 Box Duncan Hines Spice Cake Mix

1 21oz can apple pie filling

Caramel Agave Sauce

 

Mix cake mix and pie filling in a mixer and pour into prepared 7x11 pan.  Bake at 350 degrees for 30-45 minutes.  Drizzle with caramel sauce and serve warm.

Pumpkin Chia Pudding

 

Okay, so this picture does not do this pudding any justice, but trust me, it is really good.  It was so good, I didn't even realize I had eaten it all in so few spoonfuls!  It is a healthy dessert that satisfied my sweet tooth.

 

Pumpkin Chia Pudding

makes 1-2 servings

 

1/2 Cup canned pureed pumpkin

1/2 Cup unsweetened vanilla almond milk

1 tsp vanilla extract

1Tbs maple syrup

1 tsp cinnamon

3 Tbs chia seeds

 

Combine all ingredients in a bowl and mix well.  Refrigerate for at least 1 hour and enjoy!

 

Veggie and Biscuit Pot Pie

I quadrupled this recipe to make this hearty biscuit pot pie.

 

Herbed Biscuits

makes 12-24, depending on size

 

4 Cups whole wheat flour

2 Tbs baking powder

1 tsp salt

1/2 Cup unsweetened applesauce

1 1/2 Cups unsweetened original almond milk

1 tsp dried oregano

1 dried thyme

1 tsp dried dillweed

 

Mix all ingredients in bowl by hand.  Drop by spoonful on to baking stone and bake at 450 degrees for 12 minutes.

 

 

Cinnamon Glazed Almonds

 

For a special holiday treat this year I made cinnamon glazed almonds and walnuts.  The recipe I followed is so simple and it takes only 5 minutes to make.  They make a great gift!  Click here for the recipe.

Chickpea Potato Salad

I followed this recipe for the most part.  And even though I was tired and didn't feel like cooking when I got home from work today, I still made it and it really wasn't that time consuming at all.  It is very tasty and surprisingly filling!

 

 

Chickpea Potato Salad

serves 4

 

4 medium potatoes, cubed

15 oz can chickpeas, drained and rinsed

1 cucumber, diced

3 handfuls of cherry tomatoes, halved

1 6oz  can black olives, sliced

1/4 cup capers, drained and rinsed

1/4 cup pepperoncini peppers, drained and sliced

2 1/2 Tbs chili garlic sauce

1 Tbs apple cider vinegar

2 cloves garlic, minced

 

Boil potatoes until tender-crisp.  While potatoes are boiling, place remaining ingredients in a large bowl.  Add drained potatoes to bowl and combine.

 

Notes:  This can be as spicy or as mild as you like, just add more or less of the chili garlic sauce.  My daughter can't handle much heat at all, so I didn't put any chili sauce on hers and she liked it just fine.

Garlic Fries

 

Garlic Fries

 

8 Potatoes, scrubbed and sliced or pressed into fries

1/2-1 Tbs olive oil

10-12 Garlic cloves, minced

1/2 Tbs dried parsley

1/2 tsp salt

1 tsp pepper

 

Place all ingredients in a large bowl and toss to coat.  Place on a baking sheet and bake at 400 degrees for 30-45 minutes.

 

Notes:  We used our new fry press to cut these.  While we had the oven on today, we baked 12 potatoes for 20 minutes.  We are going to use the press to make fries out of these potatoes later this week.  I'm hoping this will decrease the baking time some.  I will update later.

Hot Chocolate Party 2012

On Saturday, we had our friends over for a hot chocolate party.  There was food, games, and, of course, hot chocolate!  Everything was Vegan and really yummy!

 

Apple Nachos

 

7-8 Apples, sliced

1/4-1/2 Cup dark chocolate chips, melted

Caramel agave sauce,

1/2 Cup walnuts, chopped

 

Arrange sliced apples on a large plate.  Drizzle melted chocolate and caramel over apples and top with walnuts.

 

Notes:  I used an apple corer/slicer that makes 8 apple wedges, which I then cut in half to make slices.  Peanuts, pecans, or almonds could also be used. 

 

Colorful Veggie Tray

Served veggies with spinach dip made with Tofutti Better Than Sour Cream.

 

Gingerbread Cookies

I followed this recipe, with a few exceptions.  I quadrupled the recipe, the dough did not need refrigerated, and I only used 11 cups of flour, instead of 12.  It makes a huge batch.  Now I have leftover dough in my fridge that I will bake later this week.

 

Creamy Vegan Crockpot Hot Chocolate

 

12 Cups unsweetened vanilla almond milk

2 Cups French vanilla coconut milk creamer

1 Cup turbinado sugar

1 Cup cocoa powder

1.5 Tbs vanilla extract

A pinch of salt

 

Whisk all ingredients together in crockpot.  Cook on low for 4-6, stirring occasionally.

 

Raspberry Chocolate Baked Oatmeal

picture from speedyremedies.com

 

 

Raspberry Chocolate Baked Oatmeal

serves 10-12

 

4 Cups thick rolled oats

2/3 Cup brown sugar

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 Cup chopped walnuts

1 Cup slivered almonds

2 Cups raspberries, fresh or frozen

2 Bananas, sliced

1 Cup vegan chocolate chips

4 Cups unsweetened vanilla almond milk (or other non-dairy milk)

2 Tbs flaxseed meal + 6 Tbs warm water, let thicken for a minute or two

6 Tbs unsweetened applesauce

2 Tbs vanilla extract

 

 

In a large bowl, combine oats, brown sugar, baking powder, cinnamon, salt, walnuts, almonds, raspberries, bananas, and chocolate chips.  Pour into 9x13 stone baking pan.  Next, whisk together almond milk, flaxseed meal mixture, applesauce and vanilla in a bowl.  Pour mixture over dry mix in pan.  Bake for about 40 minutes at 375 degrees.

 

Notes:  I created this recipe after reviewing several recipes on the internet.  It is an easy filling breakfast.



Crockpot Chickpea Chili

 

Crockpot Chickpea Chili

serves 10+

 

1 Bunch cilantro, minced

1/2 Large onion, diced

14 oz Bag frozen pepper strips, diced

1 Small poblano pepper, diced

1 Small jalapeno pepper, diced

1 Small serrano pepper, diced

2 Cloves garlic, minced

3 14.5 oz Cans fire roasted tomatoes

2 16 oz Cans chickpeas, drained and rinsed

1 16 oz Can black beans, drained and rinsed

1 Cup water

1 16 oz can tomato sauce

1 15 oz can corn with peppers, drained

1/4 Cup green chiles

1 Tbs lemon or lime juice

2 tsp yellow curry powder

1/2 tsp ground ginger

1/8 tsp ground cinamon

2 Tbs chili powder

3 Tbs Italion seasoning

 

Place all ingredients in crockpot and stir.  Cook on low 4-6 hours.

 

Notes:  Adapted from this recipe.

Super Easy Pumpkin Spice Cake

Super Easy Pumpkin Spice Cake

serves 8+

 

18.25 oz Duncan Hines Spice Cake mix

15 oz canned pumpkin puree

 

Mix two ingredients together in mixer and pour into prepared 11x7 pan.  Bake at 350 degrees for 30 minutes.

 

Notes: Original recipe found here.  The batter will be thick.  I drizzled the Apple Cider Icing found with the original recipe on top of the cake.



Cranberry Applesauce Salad

Cranberry Applesauce Salad

 

2 12oz Bags cranberries

2 Large oranges, peeled

2 Cups no sugar added applesauce

4 Tbs orange juice

2 Tbs agave nectar

 

Place half of all ingredients in food processor and process until desired texture is achieved.  Pour processed sauce into a bowl.  Next, process the remaining half of ingredients until desired texture is achieved.  Pour into bowl and mix the two sauces together. 

 

Note:  If you have a big enough food processor, you may be able to process the entire batch at the same time.  My food processor was not big enough, so I divided it into two batches to process.



Breakfast Scramble

 

Breakfast Scramble

serves 8-12

 

6 Medium potatoes, diced

1/2 Large onion, diced

1 Green bell pepper, diced

1 Red bell pepper, diced

2 14oz Packages extra firm tofu, crumbled

4 Tofurky Italian Sausages, sliced

4 Tbs green chiles

3/4 Cup nutritional yeast

3 Tbs Dijon mustard

3 tsp garlic powder

3 tsp onion powder

1 1/2 tsp turmeric

1 1/2 tsp salt

1/2-1 tsp black pepper

 

In a large pan on medium heat cook potatoes, with enough water to keep from sticking, until tender crisp.  Add onion, green pepper, and red pepper and cook a few minutes until tender.  Add crumbled tofu, sausage, green chiles, nutritional yeast, Dijon mustard, garlic powder, onion powder, turmeric, salt, and pepper.  Stir until combined and heat through.  Serve when desired temperature and tenderness are reached.

 

Note:  Scramble can be eaten as is, or served on toast or a tortilla.  Adapted from this recipe.

Spicy Cabbage Salad

 

 

 

Spicy Cabbage Salad

Serves 6-8

 

4 Tbs apple cider vinegar

1 Tbs olive oil

1 Tbs lemon or lime juice

4 tsp minced chipotle chile in adobo sauce

1/2 tsp salt

4 Cups packaged coleslaw mix (shredded cabbage and carrots)

2 Medium carrots, shredded

1 Bunch cilantro, minced

 

In a large bowl, mix together apple cider vinegar, olive oil, lemon or lime juice, chiles, and salt.  Add cabbage, carrots, and cilantro to mixture in bowl and stir to coat. 

 

Notes:  This is a spicy salad that is very good eaten alone or on a tortilla with beans.  Chiles in adobo sauce can be found in the Mexican food section of the grocery store. 

 

 

 



Pumpkin Spice Cookies with Cinnamon Icing

Pumpkin Spice Cookies

makes about 30 cookies

 

 

1/2 Cup no sugar added cinnamon applesauce

1 1/4 Cup sugar

1 Cup pumpkin puree

1 Tbs flaxseed meal + 3 Tbs warm water (let sit for a minute or two to thicken)

1 tsp vanilla extract

3 tsp pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 1/2 Cups whole wheat flour

 

In a mixer, blend applesauce, sugar, pumpkin puree, flaxseed/water mixture, and vanilla until smooth.  Add pumpkin pie spice, baking powder, baking soda, and salt and mix until combined.  Last, add flour and mix just until combined, don't over mix.

 

Place cookie dough in fridge until oven is preheated to 350 degrees.  Drop dough by tablespoonfuls onto baking stone and flatten a little.  Bake for 15 minutes.  Let cool while making the icing.

 

 

 

Cinnamon Icing

 

2 Cups powdered sugar

1 tsp vanilla extract

3 Tbs unsweetened vanilla almond milk

1/2 tsp cinnamon

 

Whisk all ingredients together until smooth.  Store in fridge until ready to use.  Drizzle icing over cooled cookies and enjoy!

New Job!

About two weeks ago, I opened a new chapter in this adventure I call life.  I started my new job in the hospital Wellness Department as a Wellness Specialist.  Right now I conduct occupational wellness testing (BP, body composition, spirometry tests, EKG, bone density, draw blood, and individual consults).  My long term goal is to work as a health educator within the Wellness Department.  I think with my background as a nurse and a Vegan, I will be able to contribute a unique perspective. 

I am loving my job right now and I look forward to the road ahead!  I can see that there may be some bumps and hurdles ahead, however, I welcome these challenges with an open mind and willing attitude.

Last week, I had an experience with one client that confirmed that this is the right path for me.  Being able to guide someone on a journey of health and wellness is what I have always wanted to do. 

I will do my best to keep blogging my recipes, experiences, and information.

Raspberry Oatmeal Muffins

 

I made these quick and easy muffins for the girls to eat Saturday morning before their volleyball games.  They are filling and tasty without the using refined white sugar.  This is the recipe I used.

Crockpot Spaghetti Sauce

 

This is a guideline to the crock pot spaghetti sauce I made the other day using my garden tomatoes and fresh herbs.  So, feel free to add and subtract ingredients as you please! 

 

Crock Pot Spaghetti Sauce

Servings: Depends on amount of ingredients used

 

Fresh tomatoes

Onion

Black Olives

Red bell pepper

Garlic

Fresh herbs (parsley, basil, oregano, rosemary, etc)

1 box Pomi marinara sauce

Black pepper

Mushrooms

 

In a food processor, chop tomatoes, onions, black olives, red bell pepper, garlic, and herbs.  Add all ingredients to crock pot and turn on low for 4-6 hours.  Serve over cooked pasta.

Watermelon Cake

I made both of these watermelon cakes for birthdays over the summer.  They are a great alternative to the traditional birthday cake, especially for summer birthdays.  It just takes some patience and creativity to put one together.  They are fun to make and kids will love to help!

All you need is:

Watermelon

Berries

Kiwis

Mango

Grapes

Any variety of fruit you would like to use

Cake picks and dowels

Cookie cutters

Platter

Bean and Potato Burritos

Bean and Potato Burritos

serves 8

2 16oz cans no fat chile-lime refried beans

3 Cups cooked brown rice

4 Large potatoes, cubed

Cajun seasoning

1 6oz can black olives, sliced

5 Roma tomatoes, diced

1/2 white onion, diced

1 Bunch cilantro, chopped

Lime juice

Anaheim or Jalapeno peppers, sliced

Tortillas

Mix refried beans and cooked rice together in pot on stove top over low heat. 

 Place potatoes in frying pan with 1/4 cup water and begin frying.  Add Cajun seasoning to taste.  Continue to pan fry potatoes, adding water as necessary to keep them from sticking, until desired tenderness is reached.

In a bowl, mix black olives, tomatoes, onion, cilantro, and lime juice (to taste) to make a fresh salsa.  Set aside.

Assemble burritos on a tortilla by layering bean/rice mixture, potatoes, fresh salsa, and top with sliced peppers.

Notes:  The flavor of these burritos can be adjusted by changing the type/amount of refried beans, seasoning, and peppers used.  You can also make this into a layer dip for chips or make it into a salad by adding shredded lettuce.

Easy Crock Pot Lasagna

Easy Crockpot Lasagna

Serves 6-8

14 oz extra firm tofu

3 Tablespoons lemon juice

1 teaspoon Italian seasoning

Fresh ground black pepper

3 cloves garlic, peeled

2 Cups Daiya mozzarella cheese

12 oz Yves veggie ground

1/2 onion, diced 

6 oz can black olives, sliced

32 oz pasta sauce

 9 oz pkg no boil lasagna noodles

Several handfuls spinach

In a food processor, combine tofu, lemon juice, Italian seasoning, black pepper, and garlic until mostly smooth.  Transfer mixture to a bowl and mix in cheese.  In separate bowl, combine veggie ground, onion, and black olives. 

In a crock pot, layer:

1/4 sauce

1/3 of the noodles

1/2 cheese mixture

handful of spinach

1/2 veggie ground mixture

1/4 sauce

1/3 noodles

1/2 cheese mixture

handful of spinach

1/2 veggie ground mixture

1/4 of the sauce

1/3 of the noodles

1/4 of the sauce

Cook on high 4 hours or low 6-8 hours.

Note:  You may want to spray your crock pot with non-stick cooking spray or use a liner.

Jicama Sticks

Jicama is a sweet, crisp root, classified as a legume.  It grows in South America, and is sometimes referred to as a Mexican yam.  It can be eaten raw or cooked.  Jicama is rich in Vitamin C, high in fiber, low in calories, and fat-free. 

Raw Jicama Snack Sticks

1 Large jicama, cut like fries
1/2 Tbl. chilli powder
1/4 tsp cayenne
1 tsp Dried cilantro
1/4 tsp salt

Put all ingredients in a large baggie and toss to coat.  Eat them raw for a quick on-the-go snack!

 

Smiling Moose Deli

The Smiling Moose Deli just opened up in town this week.  And, boy, am I glad it did!  Now, I can add it to the list of restaurants I like to eat at in this town (by the way, that makes 3).  They have Vegan/vegetarian options.  Tonight Alanna and I tried the Veggie Mo, with red pepper hummus instead of mayo and no cheese.  It was very good.  I look forward to trying some more of their Vegan options!

This was my Veggie Mo sandwich...yummy!

Here is their website if you want to check it out:  www.smilingmoosedeli.com

Spinach and Mushroom Calzone

Spinach and Mushroom Calzone

makes 2 large calzones

2 pizza crusts made from a doubled batch of this recipe

Pizza sauce

16 oz mushrooms, sliced

1/2 onion, diced

1-2 Tablespoons water

Black pepper to taste

Crushed red pepper flakes to taste

6 oz can black olives, sliced

Fresh spinach leaves

Daiya cheese

Spread desired amount of pizza sauce on 1/2 of each crust.  Saute mushrooms, onion, and black pepper in water until desired tenderness is reached.  Sprinkle red pepper flakes on pizza sauce.  Then place spinach leaves, mushrooms and onions, and black olives on crust.  Sprinkle with some Daiya cheese and top with a little more pizza sauce.  Fold crust over filling and pinch edges together.  Cut 3 or 4 slits on top of calzone and bake at 425 degrees for 12 minutes. 

Spinach and Rice Casserole

Spinach and Rice Casserole

Serves 6

1/2 Onion, chopped

4 Cloves garlic, minced

4 Tablespoons water

3 Tablespoons flour

2 Cups unsweetened original almond milk

1 Cup reduced sodium vegetable broth

2 Tablespoons cornstarch

1 Tablespoon cold water

3 Sprigs of dillweed, minced

1 teaspoon reduced sodium tamari

1 teaspoon yellow curry powder

Black pepper to taste

1/2 teaspoon celery seed

5 Cups rice, cooked

5 Cups fresh spinach

In a large pan, saute onion and garlic in 4 tablespoons water until tender, then sprinkle with flour and stir to make a paste.  Add milk and broth.  Mix cornstarch with 1 tablespoon cold water and add to pan and stir until it thickens.  Add dillweed, tamari, curry powder, black pepper, and celery seed and stir to combine.  Last add in rice and spinach.  At this point, you can continue to heat through and serve.  Or, mixture can be transferred to an oven safe dish and baked at 350 degrees for 20 minutes or until desired temperature is reached.

Notes:  Adjust seasonings as needed.  More milk may need to be added if mixture is too thick.  You want it more creamy than dry, especially if you will be baking it in the oven.

Chilli Pasta Skillet Dinner

Chilli Pasta Skillet Dinner

serves 6-8

16 oz pasta, cooked

1/2 onion, chopped

1 green bell pepper, chopped

14.5 oz can no salt added diced tomatoes

2 cups frozen corn

2 15 oz cans of beans, drained and rinsed (black, pinto, kidney, or a combo)

2 6 oz cans of olives, sliced

1/2 cup salsa (mild, medium, hot)

1/4 cup V8 juice (or other liquid)

3 Tablespoons chilli powder, or to taste

1/4 teaspoon cayenne pepper, or to taste

1 teaspoon Hungarian paprika, or to taste

2 Tablespoons Cholula sauce, or to taste

1 1/2 cups Daiya pepper jack cheese shreds

In a large pan, mix together all ingredients and heat to desired temperature.  May add a little more liquid if needed.

Animal Dissection: Yay or Nay? ***Updated***

picture from www.sheep101.info

I say Nay, for sure!  My 11 year old daughter came home from school today and told me that they had to dissect sheeps' eyes in her 6th grade science class.  She was upset and sad all at the same time.  I do not understand how the school requires a parent to sign a permission slip to allow your son/daughter to take the puberty class and certain surveys at school, but neglects to request permission for dissecting an innocent animal's eyeball. 

It saddens me, that with today's technology, schools still choose to make children participate in this barbaric act.  I understand that when you are in medical school, or something along those lines, the time will come when you need to perform dissection.  However, that dissection can take place on a human cadaver (unless you are in vet school, in which case, dissecting an animal would be acceptable).  I should clarify:  this would be acceptable given that the human/animal died a natural death, in other words, was not murdered for the pure intent to dissect.

Unfortunately, my daughter did not speak up and say anything because she was worried about the consequences of doing so.  Therefore, I took this opportunity to talk with her and encourage her to stand up for her beliefs and told her that she is not any less entitled to her beliefs than anyone else, even if they are different from everyone else around her.  I told her, instead of getting upset and frustrated, that we need to use this as a teachable moment to help those around us understand that there is a way to live more compassionately. 

I see some activism in our future:  no more dissection!

It is time we start teaching our children and the people around us to live compassionately and love deeply for the sake of ourselves, our planet, and the animals.

***UPDATE***

So I feel as though some clarifications need to be made after all the comments I have received regarding this post.  First, let me just reiterate that I do not fundamentally disagree with all dissections, just dissections of murdered innocent, docile animals.  When I was in school I had to participate in dissection.  Dissection of frogs and other animals raised for this sole purpose is what bothers me.  Dissecting a cat, calf, or some other animal brought in by a rancher due to a natural death (not meaning it was necessarily old, but meaning that it had not been killed for the sole purpose of being dissected) does not bother me. 

In no way am I saying that I don't want kids to learn.  I am simply suggesting that there are other ways to learn. 

Also, of course I contacted my daughter's teacher right away, before I even typed this post last night.  We have an agreement now that if she is not comfortable with dissections, she does not need to participate, so no more dissection for her.  And, yes, if she would have known about this dissection prior to yesterday, this entire situation would have been avoided. 

To those of you so quick to make rash comments to me, remember this:  you do not even know me.  If you did, as I believe my friends and family would attest to, I would never force any of my beliefs on anyone.  I am simply trying to raise awareness and educate others about another lifestyle.  You can take it or leave it.  I accept and respect that there are many perspectives and opinions about EVERYTHING.  So the last thing I would ever do is intentionally offend someone.  It is not in my nature to be rude, aggressive, or insulting, and in turn I expect the same from others.

To those of you who love, respect, and support me, even if you don't agree with me on everything, thank you!

I would like to leave you with this quote from Mahatma Gandhi, "To my mind, the life of a lamb is  no less precious than the life of a human being.  I should be unwilling to take the life of a lamb for the sake of the human body.  I hold that, the more helpless the creature, the more entitled it is to protection by man from the cruelty of man."  I realize that this is not a view held by everyone, but it is fitting for me.

Vegan Is Love by Ruby Roth

Vegan is Love by Ruby Roth is a children's book aimed at teaching younger children about Veganism.  With her honest words and truthful images, she is spreading the word to a young audience.  There has been some debate as to whether or not this book is appropriate for children.  I want to know:  what do you think of this book?  Take a look at some of these links and let me know what you think. 

http://moms.today.msnbc.msn.com/_news/2012/04/17/11102428-should-kids-go-vegan?lite
http://www.youtube.com/watch?v=LNU2pezAcSs
http://www.wedonteatanimals.com/home.html
http://www.cnn.com/video/#/video/living/2012/04/30/exp-kaye-vegan-poll.cnn
http://video.foxnews.com/v/1574578746001/is-a-vegan-diet-safe-for-kids/?playlist_id=163197
http://www.webevegan.org


After I hear from some of you, I will update this post to reflect what I think about it!

Avocado and Chickpea Salad

Avocado and Chickpea Salad

makes 4-6 servings

2 15oz Cans of chickpeas, drained and rinsed

2 Avocados, peeled and pit removed

2 Tablespoons lime juice

1/2 Onion

Fresh cilantro to taste

1 teaspoon taco seasoning

2 teaspoons guacamole seasoning

1 teaspoon Cholula sauce

1/2 teaspoon salt

Place all ingredients in a food processor and process to desired consistency.  Use as a sandwich filling topped with spinach leaves in a bun.  This is a great recipe for those warm days when you don't feel like heating up your house with the oven.

White Bean Pesto

picture from www.fiddlersgreenfarm.com

White Bean Pesto

1 15oz Can Great Northern beans, drained and rinsed

4 Cloves garlic, minced

5 Sprigs fresh parsley

5 Sprigs fresh dill

2 Tablespoons lemon juice

Pepper to taste

1 Tablespoon Italian seasoning

Place all ingredients in a food processor and process until desired consistency is reached.  This can be used as a sandwich filling, a sandwich spread in place of mayonnaise or Veganaise, or as a dip for veggies or pita chips.

Baked Sweet Potato Fries

Baked Sweet Potato Fries

makes 2-4 servings

2 Large sweet potatoes, peeled

1/4 Cup water or reduced-sodium vegetable broth

1/2 Tablespoon Cajun seasoning

Cut sweet potatoes into fries.  Place fries on a non-stick oven safe pan or casserole dish.  Mix water and Cajun seasoning in a bowl and brush on sweet potatoes.  Bake in 400 degree oven for 20-30 minutes or until they have reached desired tenderness.

Facts About Sweet Potatoes

Fat Free

Low Calorie

Over a day's worth of vitamin A

Rich in complex carbohydrates, fiber, vitamin C, vitamin B6

Also contains protein, iron, vitamin D, manganese

Some Health Benefits of Sweet Potatoes

Healthy skin

Prevents inflammation

Boosts immune system

Improves digestion

Balances blood sugar levels

Regulates heartbeat

Regulates mood

Sources:  www.wikipedia.org and http://www.care2.com/greenliving/9-reasons-to-love-sweet-potatoes.html?page=1

Tofurky Beer Brawts

Tonight we tried out Tofurky Beer Brats.  We grilled them for about 10 minutes and then topped them with mustard, dill relish, and onions.  I also served them with Mixed Veggie Salad and baked asparagus. 

The results: they are definitely summer bbq worthy!

Mixed Veggie Salad

Mixed Veggie Salad

Broccoli florets

Cauliflower florets

1 Carrot diced

1/4-1/2 red onion diced

3 sprigs of dillweed minced

Several tablespoons of salad dressing

Mix veggies with choice of salad dressing in a bowl and enjoy! 

Calling All Vegans, Vegetarians, and Veg Curious

Calling All Vegans, Vegetarians, and Veg Curious

Let's try this again.  I would really like to get a meeting set up!  I have been reinspired (if that is a word) after the health class presentation I did yesterday to get this going!

Please contact me if you are interested in participating in a Veg Meetup Group.

I would love to start a local and/or regional meetup group to discuss the Vegan lifestyle. Any and all Vegans, vegetarians, and those curious about a veg lifestyle would be welcomed and encouraged to attend!

It would be my goal to share recipes, ideas, experiences, information, inspiration, and motivation at these meetings. Also, I would like to incorporate a question and answer segment. And, of course, there will be FOOD!

If interested please let me know. You can email me, comment on my blog, comment on facebook, or send me a private facebook message

8th Grade Health Class Presentation

Today I went to Makenna's 8th grade health class and gave a presentation about Veganism, nutrition, healthy snacking, and juicing.  I had so much fun teaching and interacting with all those inquiring minds.  They were a really great group of kids and they asked some very good questions.  I also took my juicer in and made 2 different juices for them to try.  The first was an apple-orange-carrot-lemon-ginger juice and the other a spinach-apple-parsley-mint-lemon juice.  Thanks Ms. Allison for letting me come visit your class today!

This is the information I shared on handouts with the class: 

v  What does Vegan mean?

A Vegan is someone who does not eat meat, fish, or poultry. Vegans also do not use other animal products and by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps derived from animal products.   Vegans choose this lifestyle for health, environmental, ethical, or moral reasons.

v  Vegan Nutrition

§  A Vegan diet that includes a variety of fruits, vegetables, beans, seeds, nuts, and grains can satisfy a person’s nutritional needs.

§  Protein needs are met by eating foods such as lentils, beans, nuts, seeds, tofu, and dark leafy green vegetables such as kale and spinach.

§  Plant foods do not contain cholesterol, so Vegan diets are cholesterol free and generally low-fat.

§  Calcium is obtained from dark green vegetables (kale, broccoli, okra) and calcium fortified foods such as almond milk and orange juice.

§  Iron is found in dried beans, soybeans, lentils, Swiss chard, tempeh, raisins, watermelon, and kale.

§  Omega-3 Fatty Acid production can be maximized by including things such as flaxseeds, hempseeds, and walnuts in the diet.

§  Vitamin B12 requirement can be fulfilled by consuming nutritional yeast or Vegan B12 sublingual supplements.

§  It is important to obtain as many nutrients as possible from whole food sources, which means foods in their most natural form, to achieve the maximum health benefit.  Obtaining nutrition from plant sources helps decrease incidences of obesity, heart disease, cancer, diabetes, arthritis, and other chronic conditions.  Many processed foods are devoid of vitamins, minerals, and phytonutrients and they are packed with sugar, fat, and salt.

v  Resources/References that I often use for information, inspiration, and motivation

§  www.chooseveg.com

§  www.vegansociety.com

§  www.vrg.org

§  www.engine2diet.com

§  www.foodmatters.tv

v  My info

§  My blog-  http://onewyomingvegan.blogspot.com  Please check out my blog for more information and recipes.  Also, my contact info is listed on my blog so that you can contact me with any questions/comments.

Healthy Snack Ideas

v  Flavored Water instead of Soda (recipes from www.nancycreative.com)

·         Fruit Water

       1 apple, sliced

1 lemon, sliced

1 orange, sliced

1 pear, sliced

4 large strawberries, sliced

Handful of raspberries

Handful of mint leaves

½ gallon water

Place all ingredients in a pitcher and chill for at least 2 hours.  Serve over ice.

·         Citrus Water

1 orange, sliced

1 lemon, sliced

1 lime, sliced

½ gallon water

Place all ingredients in a pitcher and refrigerate for at least 2 hours.  Serve over ice.

v  Hummus and Veggies

1 can chickpeas (garbanzo beans)

1 Tablespoon lemon juice (or more, to taste)

Can also add pepper, cilantro, parsley, olives, sun-dried tomatoes, green chiles, or anything else that sounds good.

Place ingredients in a food processor and combine until smooth.

v  Banana Ice Cream

2 ripe bananas

1-2 Tablespoons natural peanut butter (without High Fructose Corn Syrup)

Chocolate chips

In food processor, blend bananas and peanut butter until smooth.  Place in bowl and stir in chocolate chips.  Place in freezer for 15 minutes or until desired texture is reached.  This can also be eaten like pudding when not put in the freezer.

v  Yummy Green Smoothie

      1 cup unsweetened almond milk

      6-8 frozen peach slices

      1/3 cup vanilla almond milk yogurt (optional)

      2 handfuls of baby spinach leaves

      1 banana

      Place all ingredients in a blender and blend until smooth.

v  Fruit Smoothie

     1 cup unsweetened almond milk

      Fresh or frozen fruit

      Almond milk yogurt (optional)

     Blend all ingredients in a blender until smooth.

Other easy healthy snacks:  fresh fruit, raw veggies, raw almonds, walnuts, green leafy salads.