Red Lentil Korma Curry Soup

I was starving after my run, and wanted to whip up something really quick. This dinner took only ten minutes of prep and another ten to cook. Lentils are rich in protein, iron, fiber, and antioxidants!

2 cups of red lentils
1 large white onion
1 tablespoon of omega 3 flax oil
2 tablespoons of seas of change Korma paste
1 tablespoon of curry
1 tablespoon of cumin
1 teaspoon of chili powder
1 teaspoon of ginger, or chop an inch of fresh ginger
1 ripe tomato
Optional: I used 1/2 cup of can corn

Wash the lentils in cold water and drain thoroughly, or else they will be scummy. Reduce heat to low, cover, and simmer.

While the lentils are cooking, caramelize the onions in a skillet in flax oil or coconut oil. Combine paste and spices, then corn. Purée the tomato and add that in the skillet.

When the lentils are tender, drain them briefly. Mix the curry base and onions and serve immediately.

Optional; I topped the soup with chopped mint and alfalfa sprouts

We snacked on borisin cheese, gluten free pita bread, and Mary's vegan crackers.

Enjoy!

Polish Veggie Sausage with Sauerkraut & Scrambled Eggs

Omg..this was to die for.

Tofurkey makes a polish style meatless sausage. I fried them in some coconut oil for about 5 mins. Topped it with sauerkraut.

Scrambled eggs serving for 2

3 eggs
1/4 onion
1 tomato
6 chopped mushrooms
Chopped cilantro
Peppercorn medley
Bragg amino liquid
Bragg organic sprinkle
Basil
Curry
Topped eggs with filling I made from the spicy celery stick yesterday
Alfalfa sprouts are optional

5 Minute Spicy Celery Stick

Add the following contents to a chopper or food processor

1 avocado

2 tablespoons of sirarcha hot chili sauce (3 tablespoons if you want to put some hair on your chest)

1/4 cup of black soy beans

2/3 cup of hemp seeds

1 garlic clove

2 inches of ginger

Cumin to taste

Curry to taste

Dash of cardamom

Dash of Bragg liquid Anubis (or a bit of sea salt if your not hip)

2 chives

Half of lemon juice

You should have enough celery filling for over 12 stalks. This is a quick snack that can last throughout the week!

Celery is an excellent source of vitamin c, potassium, folic acid, and it's effective in cancer prevention. Eat up!

Crunchy Kale chips!

Kale...High and fiber, antioxidants, keeps you full, and it's a dieters dream food.

Chips are my favorite snack, however it's tough to find a bag that's not high in sodium or trans fat.

Today I made Kale chips in about 5 mins worth of prep time. I took about 8 kale stalks and pulled the kale off the stems.

2 tablespoon of omega 3 flax oil (next batch I'm going to try coconut oil

2 tablespoon of Bragg organic sprinkle

Couple cranks of peppercorn medley

1 teaspoon of Bragg amino liquid or sea salt

Massage kale until they are nice and glistening.. Like oil all over your boooooody

Spread two baking sheets worth of the kale. Make sure they ate spread out or they won't crisp.

Oh yeh, preheat to 350 and keep them in for 15 mins.

Next time I will dehydrate them

Enjoy

Spicy Mushroom Lettuce Wrap

Something I whipped up in less than 5 mins today, and it was so good I wanted to slap someone.

INGREDIENTS:
7 mushrooms
1/4 white onion
1 garlic clove
1 small piece of ginger
Couple of stems of cilantro
8 garbanzo beans
1/4 cup of soy black beans
1 tablespoon of liquid amino
Bragg orangish herbs and spices
Sprinkle some basil
Dash of curry
4 shakes of cumin
A shit load of sriracha hot chili sauce (this is optional.. I like my butt hole on fire)

I added all i these contents in a food processor, then placed them in a bowl. I filled a lettuce leaf with the mushroom mix, and dipped it in the raw cheese I made from cashews and nutritional yeast. See the recipe for stuffed bell peppers for cheese recipe.

This slammed!!

Flax Seed Crackers From Left Over Juice Pulp

Tiny but mighty, flax seeds are a regular part of my diet. They are high in fiber, omega 3's and have protective effect against cancer. Yesterday I baked leftover juice pulp and made them into tasty treats for my dog. Today I've decided to dehydrate the juice pulp/flax seed mix and make healthy crackers for myself.


Living foods are uncooked foods. Uncooked foods are easy to digest, and rich in minerals and enzymes. Dehydrating food is a sure way to ingest all the nutrients from the raw food.
Cooked foods tend to make me feel less vibrant because all of the enzymes were destroyed. Try dehydrated food, and you will notice an improved immune system, less sleep, better digestion, more flexibility, more energy, weight loss, clarity of mind, and just an overall since of well being.

INGREDIENTS

Left over juice pulp
I typically juice with celery, kale, apples, plum, rainbow chard, lemon, and ginger (not always at the same time)
1 garlic clove
1/2 cup walnuts or almonds, or cashews
cumin
curry
bragg organic sprinkle
chili powder
dash of sea salt or liquid aminos
(I have experimented with a few batches and have added some onion)

I blended all of the ingredients into a food processor, then spread out a square or circle onto wax or foil paper. I find that foil works best when peeling off the cracker.

I kept the dehydrator going for up to 7 to 8 hours. Anytime I left the house, I just simply turned it off. You most likely won't enjoy them as a snack in the morning.

Enjoy!

Raw Stuffed Bell Peppers

This was sooo unbelievably yummy and filling!

I used the following ingredients:
For the filling and bottom layer:
1 avocado
1 garlic clove
2 tablespoons of cumin
1 cup of chickpeas
1/2 cup of walnuts
half of juice of lemon
A dash of peppercorn medley

Blend all of these contents in a food processor and fill the bottom half is the bell pepper

Salsa:

Mix a bowl of black beans, corn, and 1 diced tomato.
Chop up some cilantro
Add sea salt to taste

Top the feeling with this raw salsa as the second layer

Cheese:
2/3 cup of nutritional yeast
1/2 cup of cashews
Add water to make less chunky
Dash of cumin
Deadly to taste

Top the pepper with this raw cheese.
enjoy!

Don't waste juice pulp! Feed it to your pup!

Today I made tasty dog biscuits out of my left over juice pulp. In the mornings I normally like to juice a stalk of celery, some kale, an apple, and a lemon. (a piece of ginger is optional)
Instead of throwing out the left over pulp, I decided to blend flax seeds and a hint of sea salt together. Took a tablespoon of the contents and placed them onto a baking sheet of foil. Preheat oven to 300, and I would bake them for up to 40 minutes. I got a little side tracked and kept them in for an hour, as you can see the bottom is slightly burnt. But the dog doesn't seem to mind, and enjoys the crunch!

1 Minute Breakfast (Organic Greek Yogurt)

If you're ever running late in the morning, here is a quick, easy, and healthy breakfast.


1 cup of Oikos Organic Greek Yogurt (any flavor)
3 tablespoons of chopped walnuts
1 handful of blueberries
3 chopped strawberries (optional)

Garlic Roasted Brussel Sprouts on a Bed of Quinoa

Garlic Roasted Brussel Sprouts on a Bed of Quinoa
Side of Korma Creamed Peas

DID YOU KNOW....One cup of Brussels sprouts contains four grams of fiber, which can aid in digestion, prevent constipation, maintain low blood sugar and check overeating.


1 1/2 pounds Brussels sprouts, ends trimmed and leaves removed.
I like usually slice each sprout in half, then cut a slit down the middle to ensure tenderness.

1 teaspoon sea salt

1/2 teaspoon freshly ground peppercorn medley

1 tablespoon of omega 3 flax oil

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place trimmed Brussels sprouts, olive oil, salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 10 minutes for even browning. Reduce heat when necessary to prevent burning.
   

Refer to link below for quinoa recipe. I just simply reheated the left overs and placed them under the roasted brussel sprouts.

http://adoriastastycreations.blogspot.com/2012/02/ginger-carrot-soup-quinoa-salad.html

Side is optional:

Peas with Korma Simmer Sauce

Seeds of Change makes an amazing sauce with coconut and cream.

1 can of peas

4 table spoons of Korma sauce

A contents to a sauce pan on low heat. Stir occasionally.

How to Select

Choose firm, compact, bright green brussels sprouts heads.
Buy on stalk when possible.

How to Store

Refrigerate brussels sprouts in plastic bag up to 1 week.

Nutrition Benefits

Low fat; saturated fat free; very low sodium; cholesterol free; low calorie; good source of dietary fiber; high in vitamin C; good source of folate

A Healthy Kitchen Is A Happy Kitchen!

If you want to make a difference in your diet, eliminate or minimize as much garbage as you can. Anything your body cannot fully utilize or eliminate is considered garbage, or toxins. Clean out that kitchen of all the junk, and fill them with these transitions.

Salt - Sea Salt or Braggs Amino Liquids
Sugar - Agave Nectar
Hot Sauce - Sriracha Chili Sauce
Cheese - Braggs Nutritional Yeast

Scrambled Eggs Veggie Style

Certain foods when eaten at the same time, take twice as long to digest as other food combinations. For example, toast combined with an egg requires upward of eight hours in the stomach to digest. Oh yeh...and that's just the stomach, not including the small and large instestines. After enjoying a meal that exits the body more efficiently, your body can get back to rejuvenating itself, rather than draw all of your energy to the stomach for hours on end.

This is why when I cook eggs, I combine them with vegetables and soy opposed to that piece of toast.

SERVES 2

3 Cage Free Grain Fed Eggs
2 tablespoons of Omega 3 Flax Oil (optional)
1/2 onion
1 ripe tomato
2 chives
1/2 bell pepper
1 tablespoon of curry
dash of sea salt
dash of peppercorn medley
2 garlic cloves


1/4 veggie sausage

The red heart you see is Sriracha Sauce. I add it to practically EVERYTHING! It's very spicy so add with caution!

Take a glass bowl and crack 3 eggs. Add your spices and stir thoroughly with a fork.
Use a different bowl to add your chopped veggies. Start flax oil on low heat, and add vegetables first for 5 mins prior to adding eggs. Scramble occasionally.

Veggie sausage cooks usually in 7 mins on low to medium heat. Place on a paper towel once cooked to soak out the oil.

ENJOY!

Green Lemondade Full of Life

As you may know, enzymes are the catalyst for everyday human function. We come into this world with a plethora of enzymes, however we become impoverished of enzymes with the standard American diet.

We are living beings! Our civilization eats foods that are primarily cooked or dead. Think about it... how can dead food sustain living beings without making those beings less vibrant?

Every morning I infuse my body with millions of enzymes. Nothing is more live-enzyme rich than freshly extracted vegetable juice!

MAKES 1 SERVING

1 Celery, Kale, or, Spinach or Chard
1 Apple (optional, plums I also use for sweetness)
1 whole organic lemon (rind and all)
2 inches of ginger (for taste)

If you haven't already, I would invest in a juicer. It separates the juice from the fiber of the vegetables and will leave you with the water from the vegetables instead of a blended soup.

ENJOY!

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Ginger Carrot Soup & Quinoa Salad

Quinoa has the most protein of any grain, and it's a great source of vitamins & minerals - ideal for vegetarian or vegan diets. It is fairly simple to cook, like rice. Cooked quinoa looks a bit like couscous but is more substantial and slightly crunchy.

SALAD:
1 cup quinoa
sea salt
organic peppercorn medley
2 tablespoons of omega 3 flax oil
curry
cumin
1/2 of a lemon
3 small carrots
half of bell pepper (any kind)
1/2 cup of chopped walnuts
1/2 of white onion
2 tablespoons of nutritional yeast
4 garlic cloves
1 ripe tomato
2 inch piece of ginger

SOUP:
Pacifica Ginger & Carrot Soup
2 chopped chives (optional)
Organic Garlic Multigrain Spelt Cracker (optional)

QUINOA INSTRUCTIONS

• You'll need a 2 quart pot with a tight fitting lid, and a fine mesh strainer.
• Double the recipe if you want to have leftover quinoa for another meal or two.
• Optional: Soak the quinoa for 5 min in the cooking pot. Soaking helps quinoa to cook evenly, and loosens up any residue of saponin (usually removed in processing), which can give a bitter taste.
• Most quinoa sold in the US these days has been cleaned, and steamed to remove the saponin, so I wouldn't worry about that much.
• Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired.
• Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer.
• Cook for 15 minutes.
• Remove quinoa from heat and allow to sit five minutes with the lid on
• Fluff quinoa gently with a fork.
  
• Quinoa should have a translucent color to it when it's done.

Once quinoa is cooked, place in a bowl and refrigerate until it's chilled. In the meantime, use a chopper, or chop all vegetables, ginger and garlic by hand.

After quinoa is chilled, add yeast, peppercorn, salt, flax oil, and stir with wooden spoon. Add vegetables, herbs, and walnuts. Refrigerate salad before served.

The Ginger and Carrot Soup comes in a box from Pacifica that you should be able to find at your local grocery store. It is normally in the Natures Market section. Keep soup on low heat, and stir occasionally.

ENJOY!!