Friday, July 11, 2014

Brunchy Baklava


Serves 8
TURKISH
Vegan

Since the very first time I waltzed into a Mediterranean restaurant and was introduced to falafel, hummus, pita bread, and BAKLAVA my outlook on the Mediterranean Sea has never been the same! The beautifully random nuts that are thrown into each of their dishes in some form or fashion is intriguing! 

My husband is half Persian which makes me intricately excited about all things MIDDLE EASTERN! We recently began planning a family trip to Turkey to vacation with our Persian family so acknowledging that one of my favorite deserts is Turkish makes me tickled turquoise! 

Baklava, surprisingly, is a super easy middle eastern dish! The hardest part would be trying to make your Phyllo dough which would be a bit ridiculous for me. Phyllo dough is the thinest slice of dough you will ever see in your life. Thankfully, most grocery stores have them readily available in the frozen food section which makes making this desert much easier and less time consuming! Maybe one day when we make it over to Turkey I will learn the trade of making Phyllo dough, but until then, I will stick with the frozen!

INGREDIENTS
-1 Package of Phyllo Dough
-1/2 cup Organic Coconut Oil, melted (you may need more depending)
-1 1/2 cups of finely chopped nuts of your choice (I like pecans and walnuts)
-1/8 cup Coconut Palm Sugar
-1/8 tsp cloves
-1/8 tsp nutmeg
-1/8 tsp cinnamon
-1 cup of Simple Syrup (recipe below)
-ground pistachio (or any ground nuts for garnish)

INSTRUCTIONS
-Preheat oven to 350 degrees. Mix nuts, cloves, nutmeg, cinnamon, and sugar together. Brush the melted coconut oil on each layer of the Phyllo dough and layer four sheets at a time then add nuts and repeat the layers. If you run out of nut mix towards the end, it's okay, just keep brushing the coconut oil on the rest of the Phyllo dough layers (because it makes the baklava taste even better when there is a thick layer of crust on top).

-CUT the pastry into triangles or squares and then place it in the oven for 30-45 minutes or until golden brown. 

-Drizzle the baklava while in the pan with the SIMPLE SYRUP (RECIPE BELOW) and let it cool completely before serving. Garnish with chopped pistachio (or any chopped nuts).

SIMPLE SYRUP
-1 cup COCONUT Palm Sugar
-1/2 cup water
-1 TBS lemon juice
-1/2 TBS Rose Water
-1/2 TBS Orange Blossom Water

INSTRUCTIONS
-Boil water and then add the sugar. Once sugar is dissolved then add the rest of the ingredients while stirring continuously.  *Rose Water and Orange Blossom Water could be hard to find if you do not live close to a Middle Eastern Food Store. If you are having a problem finding these ingredients, you can omit them completely.

Wednesday, May 21, 2014

Tasty Thai Yellow Curry

Serves: 8
THAI
Vegan/Gluten-Free

Curry is a family favorite here! Unfortunately a lot of curry is made with CHICKEN BROTH, MSG, and HEAVY CREAM! So, knowing that a simple switch of chicken broth to veggie broth and a few tweaks here and there we could make curry delicious and healthy!

Curry is a staple dish in not only Thailand but Indonesia, Malaysia, Chinese, the Philippines, and of course India! Each country having their own superb way of preparing it. There are three different colors of curry: green, yellow, and red! All of them are wonderful and each have their own health benefits but yellow curry has TURMERIC! Turmeric is an anti-inflammatory (reduces inflammation) which means it is BEAUTY BOOSTING!

Ingredients:
3 cups of Veggie Broth
2 cans of Coconut Milk
2/3 cup of Broccoli (chopped)
2/3 cup of Cauliflower (chopped)
2/3 cup of Chick peas
2/3 cup of Carrots (chopped)
3 Potatoes (cubed)
4 tsp Curry Powder
1 tsp Salt
1/4 tsp Cumin
1 tsp Turmeric
1 tbsp Tapioca Starch
1/2 Chopped Onion
4 tbsp Bragg's Liquid Aminos
3 tbsp of Lemon Juice
1 tbsp Thai Kitchen Red Curry Paste

1. The best way to start is with food prep! Make sure your veggie are all cleaned and chopped.

2. Bring the veggie broth to a boil in a large pot.

3. Once the broth comes to a boil add your onions and your "tough" veggies like broccoli, cauliflower, chick peas, and carrots.  Wait to add your potatoes so they don't get to soft!

4. Let the veggies boil for about 5 minutes in the broth, add your potatoes, and let the spices fill the air! ...and your pot! Add your coconut milk, curry powder, salt, cumin, turmeric, liquid aminos, lemon juice, and red curry paste.  Bring the temperature down to low or medium so it may continue to simmer but not boil.

5. Take a small bowl and about a cup of your hot broth and mix in the tapioca starch.  If you add the tapioca starch directly to your pot it will most likely not mix well and stay gooey in your soup...not a pleasant surprise while you're enjoying your curry! After the tapioca starch is well mixed add it to the pot.

6. Stir your pot and let sit on low for about 5 minutes and then it will be ready to serve!  We love our curry with a big fresh salad, brown rice, and of course our NO NONSENSE NAAN!

7. Enjoy!

-Shannon

HEALTH FORCE NUTRITIONALS


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HEALTH FORCE NUTRITIONALS is the ultimate in RAW VEGAN PROTEIN AND SUPERFOODS! My husband, Bill, began searching a few months ago for the BEST RAW VEGAN protein powder available. As I am sure many of you know, most generic, commercialized protein powders are anything but healthy. Many are filled with casein (derivative of dairy), whey, and other chemically processed fillers.

I have to bite my tongue when I see others drinking whey protein and all those terrible muscle milk drinks. The results are life-threatening and I always pray for guidance on how to share this information with the people around me.

I theatrically love sharing with people about a healthier alternative to anything, but HEALTH FORCE is one I am especially excited about! I am going to share with you the two different powders that we use and explain their wonderful purposes.


Elite Green Protein™ Elite Mesquite


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The Elite Green Protein -Elite Mesquite has been a revolution to our morning smoothies! Now, let me tell you! This is the greenest green powder you have ever seen and it will turn your teeth and lips green and it will also make people look at your smoothie glass like you are crazy BUT ITS SO WORTH IT ALL! This protein is unique to any other protein we have ever tried! Elite Green MESQUITE'S main two ingredients are Chlorella and Spirulina which are lovely sea vegetables with wonderful cleansing and beauty boosting properties! This is wonderful for cleansing your kidney's, detoxing heavy metals, and helping your digestion, brain function, and immunity function at its ultimate ability!



Warrior Food™ Natural Vegan Protein

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Warrior Food Natural Vegan Protein is lovely for our afternoon snack! Okay, not just the protein, we have a tasty protein shake recipe that blends with this so well (I will be posting that recipe shortly)! This WARRIOR FOOD is the highest quality protein available and enhances your physical appearance and your performance in everyday activities, workouts, and other mentally enduring functions! 

HEALTH FORCE NUTRITIONALS has been such a blessing to our family! We enjoy and support their product and we are convinced you will too! Just simply click on any of the pictures above and it will take you to their website! They have an endless aray of products so I know you will find one that is right for you!

Blessings upon blessings to you and yours,

Brittney

Friday, May 9, 2014

No Nonsense NAAN


Serves 2
Indian
Vegan/Gluten Free

Oh. my. NAAN! I love bread. Being gluten free made me think I'd never have naan again until one day I was determined enough to make it myself!  I found the Paleo Naan and tried the real recipe first but have added just a tad of my own twist for the perfect taste! You won't believe your taste buds and you'll eat this naan and never look back to the old naan you used to know ;)

Ingredients:
1/2 cup of Red Mill's Gluten Free All-Purpose Flour
1/2 cup of Tapioca Flour/Starch
1 cup of Original Thai Kitchen coconut milk
1 tbs of garlic powder
1 tsp of salt

1. Start by mixing all of your ingredients in a big mixing bowl! (Tip: you will need to mix the coconut milk in the can before taking the cup out to put into the recipe)

2. Warm up your non stick pan! Put it on a medium temperature and adjust while cooking if needed. If you have a good non stick pan there is no need for oil. 

3. The cooking process is very similar to pancakes.  You pour the batter onto the pan, spread it a bit with the ladle to make it nice and thin. Let the batter cook on one side until it is very dry on the side facing up. Use your spatula to check the side facing down. Once it is crispy and golden brown to your liking flip! Let the other side cook to the same golden brown.

4. Here is my accidental discovery that completely changes the naan into something wonderful! Store your naan in the microwave wrapped in a clean dish towel while cooking the rest of the naan. The heat and moisture changes the naan from crispy and cracker like to a soft stretchy magnificence! 

5. Enjoy with your favorite hummus or our Thai Curry! (coming soon!)

Shannon

Raw Gorilla Taco Wraps from Kimberly Snyder


Serves 4
Raw/Vegan/Gluten Free

Ingredients:
2 cups of raw walnuts
1 Tbs cumin
1/2 Tbs coriander
1 Tsp chili powder
1 Tbs of Bragg's Liquid Aminos
1 Jar of Green Mountain Gringo Medium Salsa
1 7 oz Sabra Classic Hummus
Collard Greens or Romaine Lettuce

1. Start by blending the walnuts in the food processor.  Try not to blend too long or you'll have walnut flour! Just enough for a nice chunky texture.

2. Add your spices and Liquid Aminos!

3. You can either wrap all of the wraps at once or have everyone make their own wraps. We prefer to wrap them individually so we can add the perfect amount of salsa/ hummus/ extras for each of our tastebuds!

4. I love to eat these with olives and be sure to have a great big yummy salad before!


Friday, April 25, 2014

Sunflower Salad



Serves: 6
Raw/Vegan/Gluten Free

My husband and I are both fans of tuna salad! There is only a few minor things that keep us from eating it: 1. Fish and 2. Mayo --two things we don't eat! While we will occasionally eat fish, we try to limit our intake because of various reasons! So, when I came across this recipe I just knew we had to try it!! This is inspired by a Kimberly Snyder recipe called "Raw Fishless Tuna Fish Salad." Now I'm not sure about you, but the name kind of made me nervous. But knowing that every recipe of Kimberly Snyder's that we tried has been a hit gave me the courage to test it out!

My husband's reaction to this recipe was simple: "Wow!" I was shocked---you see, he is our biggest and best critic! He always has constructive criticism for our recipes and I couldn't believe my ears when he tasted the Sunflower Salad. I was so excited to have something to satisfy his tuna salad cravings that is tasty and good for his body! ...And he is happy to partake in this dish any and every time we make it!

The first task was finding raw, unsalted, shelled sunflower seeds! They are your base and you won't believe your eyes when you see what they can do! We were all impressed. Once you find your sunflower seeds everything else is a breeze.

Ingredients:
3 cups of Raw Unsalted Shelled Sunflower Seeds
5 tbsp of Lemon Juice
1 tbsp of Dill
1 tsp of Sea Salt
1 cup of Celery
2/3 cup of Green Onions (white part only)

1. Start by soaking your seeds overnight in a large bowl (when you soak any seed or nut in water over night it will swell! Make sure the water completely covers all of the seeds!). When you are ready to complete the recipe, rinse them thoroughly.  You will notice that a lot of the skin on the sunflower seeds separate and float in the water. You may remove the skin or leave it, it won't change the taste or texture!

2. Once you rinse the seeds well (3-4 times) put them in the food processor. Blend them until they are a chunky consistency. You will be surprised to see that when blended the sunflower seeds give a creamy texture. I was impressed and it was so unexpected but it helped me understand the "fishless tuna salad" idea.

3. Add your dill, sea salt, and lemon! Blend until you have the consistency you prefer.

4. Taste and see! Add any of the ingredients to taste. Whenever I follow a recipe I have no qualms about adding more seasoning so I get the burst of flavor I am looking for. But remember, slow and steady wins the race! Don't add double of the recommended, it could ruin the batch. Just add a bit at a time until it is just right.

5. Chop your celery and green onions. Chop finely so you aren't spending five minutes chewing on celery chunks or getting too much onion taste. Just like the seasoning, add or lessen as you prefer. You know what your taste buds like so follow what they are telling you---I like quite a bit of veggies in my salad, I think it adds a crisp freshness!

6. Mix your sunflower blend, celery, and green onions with a large mixing spoon in a bowl.

7. Take your final sample and decide if you need to add anything!

8. Make it look pretty, or devour it straight from the mixing bowl! You can serve this on crackers, lettuce wraps, halved sweet peppers, toast, or anything you can imagine (I could think of several more!)  I think the Sunflower Salad tastes best chilled and even better after a day when the sunflower seeds have time to marinate in the seasoning!

9. Enjoy!!

Friday, April 18, 2014

Pure Pizza


Yield: ONE 10-INCH PIZZA
Raw/Vegan/Gluten Free/Plant-based
Serves 2

This is a recipe that we are OH SO EXCITED to share with each of you! This is a Kimberly Snyder (THE BEAUTY DETOX) inspired recipe! Shan and I with our husbands have been learning a lot from Kim about food combining and eating light to heavy. She has many WONDERFUL and WELL THOUGHT OUT recipes! There are some slight changes we have made for convenience!

We are enjoying following THE BEAUTY DETOX diet and asking Jesus to beautify and detoxify our Spirits, as well as our physical bodies.  If you would like more information about Kimberly Snyder and her recipes you can visit www.kimberlysnyder.net.

This pizza is officially THE BEST VEGGIE Pizza we have had...EVER! The ingredients for the crust may be a bit of a challenge for some people to find but we encourage you to WAIT to try the recipe UNTIL you have all of the ingredients! Believe us, it will be worth the wait, a bit extra money, and worth the patience!!!


INGREDIENTS for CRUST:
-Coconut oil, for oiling pan

-1 1/2 cups gluten-free flour

-1 1/2 tsp. xanthan gum

-1 Tbs. baking powder

-1/2 tsp. salt

-1/2 tsp. dried oregano

-2 Tbs. arrowroot starch

-2 Tbs. tapioca starch

3/4 cup cold water

2 tsp. Ener-G egg replacer, mixed with 4 Tbs. very hot water

INGREDIENTS for Topping:

1 can Organic Pizza Sauce

1 cup spinach, chopped finely (ORGANIC IS LOVELY)

1/2 cup chopped broccoli, chopped finely (ORGANIC IS LOVELY)

1 tomato, slice in circles (ORGANIC IS LOVELY)


Hummus, 7 oz container

INSTRUCTIONS for CRUST

1.) Preheat the oven to 425 degrees F and grease a baking sheet with coconut oil or line with parchment paper.

2.) Sift the flour, xanthan gum, baking powder, salt, stevia, oregano, arrowroot and tapioca starch together into the work bowl of a standing mixer.

3.) With the mixer running on low speed, pour the cold water into the bowl slowly. Add the egg replacer/water mixture, and mix well on medium speed.

4.) WET HANDS with water, form the dough into a ball and place on the center of the greased baking sheet. Wet hands are an ABSOLUTE must to prevent sticking! Wet your hands well again and, pushing down firmly on the dough, press out a 10-inch round pizza shape, working from the center out.

5.) Bake for 9 minutes. Reduce heat to 350 degrees, top with desired sauce and toppings, and bake for another 30-35 minutes (depending on your oven), or until the edges are crispy and the bread is well done.

6.) Be very careful moving the pizza onto a cutting board. It will be somewhat fragile, so be sure to wedge a spatula underneath it to separate it completely from the baking sheet. Use two large, flat spatulas to move the bread onto the cutting board.

7.) We love to add Hummus to the top of our pizza! It adds a creamy cheesy taste and texture that we think you will love too!