Vegan Spanish Rice on Steroids!

I use my rice cooker for this one. This one dish meal takes about 5 minutes to prepare and 45 minutes to cook. 1 cup organic brown basmati rice (if using your rice cooker, use their measuring cup, not a standard measuring cup) Water according to rice cooker directions 1/2 onion, diced small (I like Walla Walla sweets best but they are only in the stores once a year) 4-5 stalks organic celery, diced small 1 cup fresh mushrooms, diced 1/3 jar Ro-Tel diced tomatoes & green chilies (I buy only in jars to avoid the BPA in cans). These are available at Grocery Outlet. 1 Tablespoon dried parsley Put all ingredients into rice cooker, stir,

and turn setting on to "Brown Rice". Stir the rice and enjoy!

Spinach Salad Plus!

I love the strange combination of ingredients in this spinach salad! I was just using up leftovers one day and this is what I came up with. I use all organic ingredients. 2 cups fresh spinach 1 apple diced small 1 cup raisins 1 cup fresh mushrooms, sliced 1/2 cup celery 1/2 cup carrots Amy's Raspberry Dressing Combine all ingredients. The combo of mushrooms, apples, and raisins is a taste sensation!

White Bean & Sweet Potato Soup

I made up this recipe just today! It's very tasty. 1 cup small white beans 4 cups distilled water Put the beans into a large pan with the water and bring to a boil. Boil for one hour and then drain and rinse. Repeat this process 2 more times. Meanwhile, put the following ingredients into a large crockpot and turn on high: 3 sweet potatoes, diced 1 onion, diced 3 ribs celery, diced 1 Tablespoon turmeric (less if you want) 1/2 Tablespoon parsley 1/2 Tablespoon sage 1 Tablespoon rosemary 4 Tablespoons McKay's Non Chicken Broth (available from Amazon.com) 1 tsp salt 1/2 tsp thyme 4 cups distilled water. After the third hour of "bean" cooking and draining and rinsing, add the beans to the crockpot. Turn down to medium and cook until all flavors are blended. I cooked for about 4 hours. Stir and taste. Add any other seasonings that you would like. I added just a smidgen of lemon juice to perk it up.If it's thicker than you like, just add a bit more water.

Vegan - Best Chocolate Pudding EVER! From Chef Del’s Better than Vegan

Best Date Syrup Ever 2 cups pitted Medjool dates ½ tsp Stevia powder 1 ½ to 2 cups distilled water Place all ingredients into Vitamix and blend until very smooth and creamy. Add water as needed. Store refrigerated up to one week. Chocolate Pudding 1 12 oz package lite silken tofu, drained ½ cup unsweetened cocoa powder 1 cup Best date syrup ever ½ tsp vanilla extract Pinch of sea salt Combine all ingredients in blender and puree until smooth and creamy. Refrigerate until cooled.

Vegan Veggie Pita Pockets

Kids will eat just about anything if you hide it in a pita pocket! For even more fun, let them fill the pocket after you have put the ingredients together. Here are some ideas: 1. Hummus (my recipe is on another post) with fresh bean or alfalfa sprouts. 2. Pleasing Purple Pockets: purple cabbage-shredded, grated carrots, finely chopped walnuts, raisins (drizzle a small amount of low fat poppy seed dressing on it) 3. Almond butter mixed with a small amount of honey 4. White beans cooked with grated carrots and seasoned with parsley, basil, sage. Skim off the liquid and put just the beans and carrots in.

Vegetarian Matzo Ball Soup

This is vegetarian but not vegan, because the matzo balls won't hold together using an egg replacer, this recipe has eggs. Put distilled water into a pan that you would normally use for soup, or a bigger one if you are bringing to it to a Passover Seder. Bring the water to a boil. Add some parsley, enough to have it spread over the top of the water. Add some McKay's non-chicken broth powder and stir. Taste it after the broth has mixed with the parsley. Add more until it tastes like chicken soup (yes, it will taste like chicken soup even though it's only herbs!) Make matzo balls according to the recipe on the box. I used half as much oil to cut down on my oil consumption. Let the matzo sit in the fridge for about 20 minutes then form into 1" balls and drop into boiling (be sure it's boiling) non-chicken soup. Let the matzo balls cook for a while, depends on how big your pan is. Take out one and taste to see if the center is kind of rubbery and the outside is soft. When it's like that, it's done. See how much tasting you get to do?

Vegan Red Beans and Brown Rice

I had some red beans left from my chili making day, and I used them along with brown basmati to make this adaptation of red beans and rice. When I served it, I added some salsa for more zing! Adapted from Alex Caspero INGREDIENTS • 2 15 oz. cans red beans, drained and rinsed, or 2 cups rehydrated dry red beans • 1 cup finely chopped onion • 1 cup chopped green pepper • 1 cup chopped celery • 2 tsp. dried thyme • 3 cloves garlic, minced • 2⅓ cups McKay’s non-chicken broth • 1 bay leaf • 1 teaspoon smoked paprika • ¼ teaspoon cayenne pepper • 1 cup cooked brown basmati rice INSTRUCTIONS 1. Place the red beans, onion, green pepper, celery, thyme, garlic, McKay’s broth, bay leaf, smoked paprika and cayenne pepper in a slow cooker and cook on low for 4-5 hours. 2. Stir in the rice, pinch of salt and pepper, and increase heat to high and cook for 1-2 hours depending on the rice you use (see notes). NOTES Depending on the type of rice you use, it should cook in 1-2 hours on high. I used a brown basmati and precooked it in my rice cooker. Brown rice should take roughly 2 hours in the slow cooker. If you decide that you don't want to add the rice into the slow cooker, reduce the liquid to 1 cup and cook rice on its own.

Vegan Pineapple Raisin Brown Rice Breakfast

1 C cooked organic brown rice 1 small can pineapple chunks 1/2 C raisins 1 heaping T cinnamon Cook rice in rice cooker or in a pan (2 cups water to 1 C rice if it's in a pan). Just before serving, add pineapple, raisins, and cinnamon. This is a nice change from oatmeal.

Vegan Chili

Today, there was lighning, thunder, rain and hail. I just HAD to cook some chili! 2 C cooked small red beans, adzuki beans or black beans (choose your favorite) 2 cans fire roasted diced tomatoes 2 bell peppers, diced 1 onion, diced 3 heaping Tbs chili powder Put all ingredients into large

crock pot and turn on high for 3 hours or low for 6 hours. Choose less chili powder or more, according to taste.

Vegan Mexi Rice

My friend, Magaly, brought a similar dish to one of our meetings and I just loved it. I made a few tweaks so that it was vegan and here it is! 2 Cups cooked rice (I like white basmati for this dish,it smells wonderful as it cooks and tastes good too) 2 T McKay's Non-Chicken broth powder (I heap the tablespoons) 1 can diced green chilies with juice 4 ribs celery 1 T jalapenos (if you want it spicy) Put all the ingredients into a crock pot and cook on low for about 3 hours. I use a rice cooker and I cook everything together as I'm cooking the rice.

Vegan Fresh Ground Whole Wheat Cranberry Nut Bread (goes great with Pumpkin Tofu Pudding)

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! Of course, if you or your family have gluten issues you can substitute a non gluten flour. Just experiment to see what works! 2 tsp SAF yeast 3 Cups fresh ground whole wheat flour (2 cups of kernels = 3 cups flour) 1 1/2 Tbs Tofu white drink mix 3 Tbs wheat gluten 2 Tbs extra virgin Olive oil 2 Tbs honey or agave syrup 1 Cup plus 5 Tbs water 1 Cup cranberries 1/2 cup chopped nuts (walnuts, pecans, almonds) Place the yeast into the Zozirushi bread pan. Grind the wheat kernels into flour and put 3 Cups of it into the bread pan. Add the sea salt, Tofu White Drink Mix, and gluten. Measure oil first, then then honey or agave into the bread pan. Add 1 cup plus 5 Tbs filtered or distilled water into the break maker. Put bread maker onto the "raisin" bread cycle, add cranberries and nuts when it beeps. Watch and listen to be sure there is enough water in the bread pan. Add more as needed. Bread dough should look smooth and soft. Dough should not clunk around in the bread pan or have hard ridges on it. Note: This is one of my favorite breads during the holidays. I paired it with the Tofu Pumpkin Pudding recipe that is on this site. Yummy!

Vegan Fresh Ground Whole Wheat Apricot Bread

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! Of course, if you or your family have gluten issues you can substitute a non gluten flour. Just experiment to see what works! 2 tsp SAF yeast 2 Cups whole wheat kernels (makes approx 3 cups flour) 1 tsp sea salt 1 Tbs Tofu White Drink Mix 3 Tbs wheat gluten 2 Tbs extra virgin olive oil 1 Tbs honey or agave 1 Tbs apricot extract 1 cup plus 5 Tbs filtered water 1 Cup dried apricots, diced very small Place yeast into the Zozirushi bread pan. Grind the wheat kernels into flour and place 3 cups of the flour into the bread pan. Add the sea salt, tofu white drink mix, and gluten. Measure oil first, then honey and apricot extract into the bread pan. Add 1 cup plus 5 Tbs filtered or distilled water and put into bread maker. Put bread maker on the "raisin" cycle and add dried apricots when it beeps. Watch and listen to be sure there is enough water in the bread pan. Add more as needed. Bread dough should look smooth and soft. Dough should not clunk around in the bread pan or have hard ridges on it. Because the apricots are dried, they will take up moisture so more water than usual may be needed. Note: in addition to being just plain good to eat, apricots provide Vitamin Ad, potassium, Iron and Beta Carotene.

Vegan Fresh Ground Whole Wheat Apple Cinnamon Bread

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! Of course, if you or your family have gluten issues, you can substitute a non gluten flour. Experiment to see what works! 2 tsp SAF yeast 2 C whole wheat kernels (makes approx 3 cups flour) 1 tsp sea salt 1 Tbs Tofu White Drink Mix 3 Tbs wheat gluten 1 heaping Tbs cinnamon 2 Tbs extra virgin olive oil 1 Tbs honey or agave 1 cup diced apples (small dice) 1 C plue 5 Tbs filtered or distilled water Place the yeast into the Zozirushi bread pan. Grind the wheat kernels into flour an dplace 3 Cups of it into the bread pan. Add the sea salt, Tofu White Drink Mix, cinnamon and gluten. Add diced apples. Measure oil first, then honey or agave into the bread pan (this helps the honey to slide right out). Add 1 Cup plus 5 Tbs filtered or distilled water and put it into the bread maker. Put onto full cycle (on the Zo, it's the white bread cycle). Watch and listen to be sure there is enough water int he bread pan. add more, a tablespoon at a time, as needed. Note: Apples and cinnamon are an early morning smell that makes our school very special! the apples also give us good fiber and lots of vitamins and minerals.

Vegan Fresh Ground Whole Wheat Basil Onion Bread

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! This bread recipe is the best smelling as it cooks! Every single person who came in when we were making this bread, wanted to stay until it was finished so they could have some! 2 tsp SAF yeast 2C whole wheat kernels (makes approximately 3 cups flour) 1 tsp sea salt 1 T Tofu White Drink Mix 3 T wheat gluten 1 heaping Tbs basil 1 heaping Tbs Shirley J's all purpose seasoning (onion flavor) 2 TBS extra virgin olive oil 1 Tbs honey or agave Place the yeast into the Zo bread pan. Grind the wheat kernels into flour and place 3 cups flour into the bread pan. Add the sea salt, Tofu White drink Mix, gluten, basil and Shirley J's. Measure oil first and then honey into the bread pan (this helps the honey to slide out easily). Add 1 cup plus 5 Tbs filtered water and put into bread maker. Put onto full cycle (on the Zo, it's the white bread cycle). Watch and listen to be sure there is enough water in the mix. The mix should look soft and not jerk around in the the bread pan.

Vegan Fresh Ground Whole Wheat Almond Poppy Seed Bread

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! 2 tsp SAF yeast 2 Cups whole wheat kernels (makes approx 3 cups flour) 1 tsp sea salt 1 T Tofu White Drink Mix 3 T wheat gluten 1 heaping T poppy seeds 2 T extra virgin olive oil 1 T honey or agave syrup 1 T almond extract 1 c pule 5 T filtered water Place the yeast into the Zo bread pan. Grind the wheat kernels into flour and place 3 cups into the bread pan. Add the sea salt, Tofu White Drink Mix,poppy seeds and gluten. Measure oil first, then honey into the bread pan (this helps the honey to slide right out). Add the almond extract. Add 1 cup plus 5 T filtered water and put into bread maker. Put onto the full cycle (on the Zo, it's the white bread cycle). Watch and listen to be sure there is enough water in the bread pan. Add more, a tablespoon at a time, as needed. For those of us who are "almond" people, this bread tickles the senses and makes us very hungry! Note: For those who are gluten intolerant, you can use a non gluten flour. Experiment to see what works for you!

Vegan Black Bean Soup

I had a box of spicy black bean soup but wanted it to be more "full" so I added the following ingredients and it was really delicious! 1 box Pacific Spicy Black Bean Soup 2 cups black beans (I reconstitute dry beans but you can use canned beans if you like. Be sure to rinse them if you are using the canned ones). 1 package frozen corn (I use organic only so I don't have to worry about GMO's) 1 each red, yellow, orange bell peppers, diced several stalks of cilantro 1 TBS chili powder dash salt I put all of the ingredients into a crockpot on high and cooked for about 4 hours. Great soup!

Vegan Magaly's Salad

My friend, Magaly, shared this recipe with me and it is SO delicious. It's not very expensive (except for the avocados) and is a great salad or you can use it as a dip. 2 cans black beans (or 2 cups of black beans that have been reconstituted) 2 red bell peppers, diced 2 cups frozen corn 2 avocados, diced 1 large Walla Walla sweet onion (or whatever you have available) Juice from 2 limes Rinse canned black beans. Add rest of ingredients. Squeeze lime juice over the salad. If you want to use this as a dip, lime chips taste really good with it. I have also used it as a filling for a soft tortilla.

Vegan Brain Enhancing Soup

India has one of the lowest rates of Alzheimer's and the highest rate of intake of turmeric. Any connection? Well, although it's not been scientifically tested, it seems to me that we could use a bit more turmeric in our foods! Couldn't hurt! I have adapted this recipe from Feb 2016 Guideposts because I wanted to use no oil and I"m allergic to cumin and curry. 1 TBS distilled water 2 Walla Walla sweet onions, finely diced Sea Salt 2 medium carrots, finely diced 2 celery stalks, finely diced 1 medium butternut squash (peel and dice small) 1 tsp turmeric 1/4 tsp coriander 1/4 tsp cinnamon Pinch red pepper flakes (I did 2 pinches because I like it hot!) 1 cup dried green lentils (rinse well first) 8 cups organic vegetable broth 1 cup tightly packed kale (rinse, stem, and cut into thin slices) Put all ingredients except kale into crock pot in order given. Cook until all veggies are tender. Add kale and cook until it wilts. This was a very tasty soup. I think, next time, that I will probably add: organic brown rice, quinoa, or veggie noodles.

Low-Fat Thanksgiving Side Dish

Some people don't like brussell sprouts but I really do. This recipe combines brussel sprouts, pecans, cranberries and butternut squash, along with some maple syrup. I made a few changes in order to make it less fat and no sugar. Thanksgiving - Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries The Fairfield HouseLike Page November 12 at 10:44am · Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries – this easy Thanksgiving side dish is not only delicious and bursting with Fall and Holiday flavors (cinnamon, maple syrup), it’s also healthy, gluten free, vegetarian, and packed with fiber! Ingredients Roasted Brussels Sprouts: 3 cups Brussels sprouts, ends trimmed, yellow leaves removed 3 tablespoons olive oil (I used less than 1/4 teaspoon) Salt, to taste Roasted Butternut Squash: 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash) 2 tablespoons olive oil (I used less than 1/2 teaspoon) 3 tablespoons maple syrup (I used the sugar free syrup from Fred Meyer ½ teaspoon ground cinnamon Other Ingredients: 2 cups pecan halves 1 cup dried cranberries 2-4 tablespoons maple syrup (optional) Instructions Roasted Brussels sprouts: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened. Roasted butternut squash: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened. _Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did. Assembly: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Great Gravy! And, it's Vegan!

I have just started doing The Starch Solution and this gravy recipe is on page 248. It's really yummy, has nothing I'm allergic to in it, and also has no fat. Yea! I was wishing for potatoes and gravy and this was just perfect! Here it is: 1 1/2 cups vegetable broth 3 T regular or reduced sodium soy sauce (I used Tamari, because it has no wheat gluten) 2 T tahini (sesame paste) 1/4 cup brown rice flour Freshly ground black pepper Pour broth into a saucepan and stir in 1/2 cup of water. Whisk together the soy sauce or tamari and tahini in a small bowl, then whisk the mixture into the saucepan. Stir the mixture as you bring it to a boil. Reduce the heat to a simmer and continue to stir as you sprinkle the brown rice flour slowly over the top, about a tablespoon at a time, until it is completely incorporated and begins to thicken. When it is the consistency of gravy, add pepper to taste, and serve immediately. Refrigerate leftover gravy in an airtight container for up to 4 days. The gravy will be very thick when it is cold. Reheat in a saucepan over medium heat, adding a bit of water to think if needed.

Ginger, Apple, Banana Smoothie

Ginger is so helpful for the digestion and apples and bananas taste wonderful with it. 3 Cups Flax milk, Almond Milk or Soy Milk 1" ginger root (cut off the outside) 6 bananas 1 apple (diced) Put ingredients into blender in order listed and blend until smooth. If you like it sweeter, you can put in some Stevia, to taste.

Russian Cabbage Soup - Vegan

I was reading a series of books about three women during WWII and one of them was a correspondent in Russia. The book waxed poetical about Russian Cabbage Soup and so I thought it would be fun to make some. I combined about 4 recipes (and removed the animal products) and came up with this. • 8cups Mckay's non-beef stock (or Vegetable Stock) • 1 1⁄2 lbs green cabbage • 4 garlic cloves • 3 medium potatoes • 2 medium onions • 2 medium tomatoes • 1 leek (bottom half only) • 1 large carrot • 3 bay leaves • 1 teaspoon black peppercorns • 1 teaspoon caraway seed • 1 teaspoon dill (per bowl) • 1 teaspoon parsley (per bowl) Directions: 1. Core and shred the green cabbage. 2. Peel and chop the garlic. 3. Peel and chop the potatoes into large chunks. 4. Peel and chop the onions. 5. Wash and chop the tomatoes. 6. Wash and slice the leek into thin circles. 7. Peel and grate the carrot. 8. Chop garlic, onion, leek (cut into thin rounds) and shredded carrot to crock pot. Turn crock pot onto high heat while finishing the slicing and dicing of the other ingredients. 9. Add Mc kay's non-beef stock (vegetable stock or water). 10. Add potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed. 11. Cook on high for 4 hours or low for 6 hours. 12. Add cabbage and cook for another hour on high or 2 hours on low.

Pasta Sauce with Pineapple Tomatoes and Gluten Free Penne Fat Free

Pineapple Tomatoes make a wonderful sauce for pasta. If you don't have a large crock pot, you can divide the recipe to fit what you do have. 3 Walla Walla Sweet onions, finely diced 4 cloves garlic, finely diced 1 Cup diced green pepper 4 bay leaves 2 tsp oregano (or more if you would like) 2 tsp thyme 8 Tbs chopped fresh parsley 8 Cups pineapple tomatoes, diced medium 4 tsp sea salt 1/2 tsp pepper Put ingredients into a large crock pot in order listed. I usually put the onions and garlic in first, turn the crock pot on high and then cut up the rest of the items. Cook on high for 4 hours or low for 8 hours. This is even better the second time around so I use some for today's meal and freeze the rest.

Home Fries Soup

Make home fries (recipe on this blog). Use leftovers to make soup. Steam about 2 cups of potatoes and then blend with a little bit of water. Add the blended potatoes to the home fries and put into a crockpot. Crockpot on low for several hours.

During the last 1/2 hour, add frozen organic corn and frozen peas to taste.

Double Chocolate Smoothie

Hemp has more of everything than even chia seeds! Here's a yummy recipe for you. Put 1/2 cup oatmeal into 1/2 cup distilled water and soak overnight. In the morning, Add: 2 TBS raw hemp (source: Nutiva.com) 1 tsp fennel 1/2" of ginger Blend until smooth. Add: 1 cup Chocolate Almond milk 6 bananas 3 TBS Hemp Protein (from Nutiva also) 1 cup frozen blueberries 1 pkg of frozen strawberries Blend until smooth. Makes 2 servings.

Very Berry Smoothie!

Put one handful of old fashioned oatmeal into blender and add 2 cups water. Soak overnight. Add: 6 bananas 1 cup frozen raspberries 1 cup frozen strawberries 1 cup frozen blackberries 1 cup frozen blueberries 1 tsp ginger 1 tsp fennel 1/4 cup raw hemp (source: Nutiva) handful of spinach Blend on low, turning slowly to high, until fully blended. Enjoy!

Pain and Anti-inflammatory helps

Add these to your smoothies, sprinkle them on salads or just put them into juice! They will help your pain and inflammation. Ginger Root Turmeric Cat's Claw (helps arthritis) Rosemary Black currant juice Capacin cream Tiger Balm Trauma oil (source: The Herb Farm)

Beautiful Blond Blender!

Soak a handful of oatmeal in 2 cups distilled water overnight. Add: 1 one inch nub of ginger (peeled) (good for digestion) 1 tsp fennel (helps blood sugar) 1/4 tsp turneric (an anti-inflammatory) 1 Tablespoon cinnamon (good for blood sugar) 1/2 cup raw hemp (source: Nutiva) (hemp has lots of protein and more of everything than chia seeds) Blend. Add 6 bananas 1 cup frozen pineapple 1 cup frozen coconut 1/2 cup shredded carrots 1/2 cup raisins or dates Turn blender on low and gradually turn it higher until it is at top speed. Amounts can be adjusted to personal taste. I like a lot of bananas and less pineapple but you might like it better the other way around.

Raw Morning Smoothie with fennel, ginger and cinnamom

This smoothie is good for diabetes, digestion and inflammation! AND, it's yummy! Soak overnight: 1 handful of old fashioned oats in 2 cups water (never eat oats raw unless they've been soaked) Add: 1/4 cup raw hemp seeds (source: Nutiva) 1 T ginger 1 T fennel 1 T cinnamon 1/4 tsp turmeric Blend well, starting on low speed and moving up to high speed (this will blend up all the seeds so they are bioavailable) Add in order listed: 6 bananas 1 cup blueberries 1 cup mango, pineapple mixture 1 cup strawberries Blend well This makes two meals. I drink one for breakfast and take one for dinner.

Raw Breakfast Smoothie with Punch!

I developed this smoothie in order to help me with several issues I have. Add or subtract according to whatever issues YOU have! 2 cups water 1 cup old fashioned oatmeal (soak the oatmeal overnight in the water, this makes it more digestible) 1 heaping Tablespoon unrefined coconut oil (good for brain function) 1 Tablespoon fennel seeds (helps lower blood sugars) 1 Tablespoon grated ginger (helps digestion) 1 Tablespoon cinnamon 6 bananas 2 cups frozen strawberries 1 cup frozen blueberries (feeds the brain) 1/2 cup frozen pineapple 1/4 cup raw hemp seed (can be purchased online at www.nutiva.com) After soaking the oatmeal overnight, add the other ingredients in the order given. Slowly bring the VitaMix up to a 9 setting on variable and then turn onto high speed. Blend until smooth. The combination of the fennel, the cinnamon and the ginger combined with the fruits is very tasty.

Vegan Not Turkey Gravy and Meatless Meatballs with Quinoa

I made this recipe up from ingredients that I already had and the Meatless Meatballs from Cash and Carry. 1 pkg meatless meatballs 2 cups non-turkey gravy mix 2 cups quinoa 1 cup frozen peas Make the gravy according to package instructions. When it is thick, add meatless meatballs (I cut them in quarters because they are too big for my mouth). Meanwhile, cook the quinoa according to directions (be sure you see the little tails to insure they are fully cooked). Put quinoa in a bowl and add gravy with meatless meatballs. About 3 minutes before serving, add the peas. This recipe takes about 15 minutes to make.

Sweet Potatoes, Zucchini and Meatless Meatballs with Rosemary

I found these meatless meatballs at Grocery Outlet for only $1.99 and they are very tasty. I have used them in spaghetti and put them into this casserole which turned out VERY yummy. 1 bag of sweet potatoes (diced) 5 zucchini (sliced and quartered) 1 pkg Nate's Meatless Meatballs (quartered) Rosemary Sunflower and Red Palm Oil (use your favorite oil if this isn't available) Dice the sweet potatoes and put them into a large baking pan (or use smaller amounts of potatoes and use a smaller pan). Slice and quarter the zucchini and put into the pan. Quarter the meatballs and put over top of the potatoes and zucchini. Sprinkle rosemary over the top of the casserole. Drizzle oil over the casserole. Shake a small amount of salt over the top. Stir gently. Bake in 450 oven until potatoes are soft and a little caramelized, gently folding once or twice during baking. Sweet potatoes have lots of vitamin A so this is a great dish for kids who don't like carrots!

Gluten Free Spaghetti with Vegan Meatballs

I just found these vegan meatballs at Grocery Outlet and used them in this quick and easy recipe. They are delicious! 1 jar spaghetti sauce (my favorite has basil) 1 pkg De Boles Gluten Free Multi-Grain Spaghetti style pasta 2 pkgs Nates Meatless Meatballs (savory mushroom) Open jar and put spaghetti sauce and meat balls into a pot. Turn on low heat. Put distilled water in a large second pot. I usually add basil to this because I like the spaghetti to taste like basil. Turn water on high and bring to a boil. Place pasta into water pot and bring to second boil. Boil about 5-7 minutes. Drain pasta. Put the sauce and meatballs into the larger water pot and then add the pasta. Voila! A quick and yummy dinner. Add your favorite Italian side dishes, if you like.

Raw Kale and Beet Salad

I had this salad at a meeting and it was so delicious that I asked for the recipe. It was adapted from www.joyoushealth.com by Stephanie, our leader in the healthy living class. Ingredients: 4 medium beets, grated (2 cups) 2 bunches of kale, massaged, washed, ripped away from stems, and then finely chopped 1/3 cup sunflower seeds 1/4 cups cranberries 1/2 cups pine nuts Dressing: 1/2 cup fresh lemon juice (from 1 lemon) 1/2 cup extra vergin olive oil 1-2 T honey (or to taste) 1/2 tsp sea salt Instructions: 1. Massage kale while still in the bag until it's about half the size it was. 2. Remove kale from stems and chop finely. 3. Put kale into a large bowl and add about 1 tsp each of lemon juice and olive oil. 4. Add the massaged kale, the beets, seeds and cranberries in the bowl and mix. 5. Whisk dressing ingredients together in a separate bowl. 6. Pour over to of salad and mix well. Let stand 10 minutes to marinate. 7. Serve on a white plate or bowl for optimal eye-appeal. For a crowd: 8-10 cups grated beets 8 bunches kale 1 1/3 cups sunflower seeds 2 cups cranberries or dates Optional ingredients: grated carrots, shallots or green onions, walnuts, almonds, chia seeds, flax meal, hemp hearts. Dressing: 2 cups fresh lemon juice 2 cups extra virgin olive oil 1/2 cup honey 1 1/2 tsp sea salt Optional ingredients to dressing: garlic, 1 tsp Dijon mustard

Yummy Breakfast of Gimme Lean and Sweet Potatoes

I made up this breakfast because I happened to have some sweet potatoes and Gimme Lean on hand. It not only tasted good, it smelled wonderful! 5 sweet potatoes, washed, peeled and diced 1 onion, finely diced 1 T rosemary (not ground) 2 T red palm oil Heat skillet without palm oil. Add red palm oil and let it melt (but not smoking). Add Gimme Lean and fry until slightly brown. Add sweet potatoes, onion, and rosemary. Fry gently, turning a couple of times. Serves 2

Mexican Hot Chocolate

One reason we love the holidays is the nostalgia, which harks back to those years we were little kids. Snow pants and sledding, fireplaces and family. Unfortunately, we’re adults now and have to beg our bosses for days off between Christmas and New Year's. As a make-good on growing older, we’ve got an iconic childhood treat—a mug of hot-chocolate—and made it adults-only with the help of George Clooney and his small-batch, ultra-premium Casamigos Tequila. Use premium, organic dark chocolate and reap the benefits of antioxidants and a little fiber, plus the compound capsaicin in cayenne acts as a pain reliever, which will be helpful after you wipe out snowboarding. This cocktail version is care of Pamela Wiznitzer , president of the New York chapter of the United States Bartenders’ Guild. Ellouise’s Note: Of course, I would never use tequila since I don’t drink but I like the idea of the pain relievers in cayenne because I’m in constant pain! Mexican Hot Chocolate INGREDIENTS High quality dark chocolate hot cocoa 1½ ounces Casamigos Reposado tequila ¼ ounces agave nectar © Romulo A Yanes 1 pinch cayenne powder 1 pinch salt 1 homemade marshmallow (optional) DIRECTIONS Prepare hot chocolate according to package directions. In a mug, stir together 4½ ounces hot chocolate, tequila, agave, cayenne and salt and top with marshmallow, if using. 193 calories per serving. Pro-tip: If you’re feeling a little pyro, take a kitchen torch—like the one you’d use for crème brûlée—to the top of the marshmallow after you’ve placed it in the mug.

Apple Juice Oatmeal

I have oatmeal nearly every day in one form or another. This is a simple version that requires no sugar to taste sweet! 1/2 cup apple juice (no sugar added) 1 cup oatmeal 1/4 cup raw hemp hearts Sugar free syrup, if desired Soak oatmeal and hemp hearts in apple juice overnight. Add more apple juice if needed. Cook very slowly until the oatmeal is very smooth, stirring occasionally. Add a bit of syrup of desired.

Acorn Squash, Roasted Carrots, Grilled Onions

Root vegetables on a cold day with a good book! Acorn squash Sweet Potatoes Onions Wash veggies with Fruit and Vegetable Rinse. Cut acorn squash in half (lengthwise or crosswise) and scoop out the seeds. Place upside down in about 1" of water in a baking pan. Bake at 400 for about 45 minutes (check by putting a fork into it. When it's soft, it's done. Cut sweet potatoes about 2" long and into slices. Place in a different roasting pan with a little olive oil, salt and rosemary leaves. Bake at 400 for about 30 minutes or, if you like them caramelized, you can bake longer. Chop onions and place into a skillet with a little olive oil. Fry the onions until the are caramelized.

Non-gluten Buckwheat Pancakes with Blueberries

Buckwheat isn't really wheat and so my gluten sensitive friends can eat it without reacting. Yea! Blueberries feed the brain, so this is an excellent breakfast. Bob's Red Mill buckwheat pancake mix Frozen blueberries Sugar free pancake syrup Mix up the buckwheat pancake mix as directed (I like it a little thinner than the recipe so I put a bit more liquid in) Heat a griddle fairly hot (like you would for crepes) Add a little olive oil Pour in the pancake mix (I like large ones) and let cook for a minute or so Add blueberries on top flip the pancake when there are bubbles all over the top Put Earth Balance on the pancake and some sugar free syrup.

Yummy Sort of Raw Lunch!

My favorite snack is quacamole and cauliflower (I don't like chips). To make that snack into a lunch, just add a few more veggies and some hummus. Cauliflower Baby Carrots Celery Hummus Guacamole Wash veggies with Fruit and Vegetable rinse. Cut cauliflower into medium florets. Cut celery into small pieces. Dip veggies into hummus and/or guacamole. My Chipotle hummus recipe works really well for this. It's on a previous post.

Kitchen Sink Blender Drink

For lunch, I love a blender drink. This one is quick, healthy, filling, and tasty! 2 cups cranberry juice (sugar free) 1 cup frozen blueberries 1/4 cup raw hemp hearts 1/4 cup cranberries 1 handful raw spinach 1 slice raw pineapple 2-3 bananas Put ingredients into VitaMix in order listed and blend until well blended. Drink and be healthy!

Cranberry Oatmeal with Blueberries and Hemp Hearts (can be a raw breakfast)

When I was a child, I ate Wheat Hearts every morning because I had to make my own breakfast and that's all I knew how to make. I piled on tons of sugar and butter to make it palatable. This is WAY healthier and much tastier and there's no sugar! Cranberries are very good for the bladder, hemp has a lot of protein and other nutrients, and oatmeal is a heart healthy choice. 1 cup old fashioned oatmeal 1/2 cup sugar free cranberry juice (add more as needed) 1/4 cup raw hemp hearts 1 cup frozen organic blueberries 1/4 cup cranberries (optional) 1/4 cup raw walnuts (optional) 2 bananas, sliced Sugar free syrup

Put the oatmeal in a pan with the cranberry juice and the raw hemp hearts. Soak overnight. If you are going to eat it raw, put the rest of the ingredients into a blender and blend them up. It's delicious that way! To cook, turn on low heat and cook slowly until the oatmeal is very smooth. Add the blueberries, cranberries, raw walnuts and banana slices. Stir and let sit for about 5 minutes. Add a bit of sugar free syrup for decoration.

Latte with Heart!

I made up this recipe this morning & it is very yummy! 3 cups distilled water 2 packages of instant coffee (regular or decaf) 1/4 cup hemp hearts 1 teaspoon pure Vanilla 2or 3 frozen bananas Put distiller water, coffee, hemp, & vanilla into blender & blend until smooth. Add

Pink Applesauce

One of my friends gave me some yellow delicious apples, another gave me some Asian pears and I had some cranberry juice on hand. Put them all together and voila! A yummy hot applesauce! Yellow delicious apples (however many you have) Asian pears (however many you want) Cranberry juice - small amount First, wash the fruit with Fruit and Vegetable Rinse. Cut up the apples into small chunks. You can leave in the seeds if you have a VitaMix, it will be extra fiber for your body and you can't taste it. Fill up the Vita Mix about 3/4 of the way with the apple chunks. Fill the rest of the way with cut up Asian pears. Put in about 1/2 cup cranberry juice (I use the unsweetened kind). Blend until well blended. It can be eaten raw or heated in a crockpot. Sprinkle cinnamon on it. if you like. It can be reheated or frozen and reheated.

Anti-inflammation Drink

I have been drinking this drink for about a week and it really helps inflammation! If you like chai tea, you will like it! U got this recipe from my physical therapist, Zachariah. Thanks, Zachariah! 18-20 oz Silk Almond/Coconut milk 1 tsp ground ginger 1 tsp ground turmeric pinch black pepper 20 oz shaker bottle Put the milk into the shaker bottle. Add the ginger, turmeric and black pepper. Shake well. Enjoy!

Raw Refreshing Green Juice with Yellow or Red Bell Peppers and Parsley

This is another of Megan Huylo's juice recipes from Foxnews.com on 8-21-14. As with the other of her juices, she uses a juicer. I prefer to get the fiber that is taken out when foods are "juiced" so I use a VitaMix. “This one I make for a lot of my clients who are looking for a cleanse or who want to start juicing just to get healthier, promote clearer skin, but they don’t want to drink something that is really loaded with pungent leafy greens,” Huylo said. Refreshing Green Juice with Yellow Bell Peppers and Parsley Ingredients: 1 zucchini 1 yellow bell pepper, quartered, stem and core removed 2 green apples, quartered 1 bunch parsley 2 cups spinach, tightly packed Juice of 2 lemons One juice a day is good, but to really feel different, drink at least three to feel the full effects, Huylo said.

Raw Green Market Juice with Fennel and Plum

This is another raw juice recipe from Megan Huylo. Her website is listed on the previous post. This drink will give you a glow. Fennel is high in vitamin C and has a high water content— if we can get as much water and hydration into us as possible… that leads to more supple, glowing skin. Plums have antioxidants, red bell peppers are high in vitamins C and E, which help promote healthy, supple skin. The red-veined sorrel is a healthy leafy green. “It’s going to protect our cells from any damage from free radicals that’s going to damage skin cell membrane,” Huylo said. Greenmarket Juice with Fennel and Plum Ingredients: 1 fennel bulb, quarters, fronds reserved 3 plums, halved and pit removed 1 small red bell pepper, quartered, stem and core removed 1 bunch red-veined sorrel Juice of 2 lemons If you’re new to juicing, try Megan’s Refreshing Green Juice with Yellow Bell Peppers and Parsley. Zucchini is mostly water, which will keep your skin hydrated. Green apple has polyphenols, which regulate skin growth. Yellow bell pepper is high in vitamin C— your skin’s best friend. Spinach contains selenium, which protects against un damage and age spots. As for the spinach, Huylo said it’s a mild flavor packed with vitamins, minerals and antioxidants.

Raw Sweet and Sunny Juice

I found this recipe on Fox news. It sounds delicious. It's by plant based Megan Huylo. Her “Sweet and Sunny Morning Juice” incorporates pineapple, ginger and lemon. Pineapple is packed with vitamin C, which promotes the growth of collagen and helps the elasticity of your skin. “There’s also ginger in this juice, which is a really powerful anti-inflammatory and antioxidant,” Huylo said. “Ginger is also really great for digestion.” Sweet and Sunny Morning Juice Ingredients: 1 pineapple, skinned and cut lengthwise into quarters 1” piece of ginger Juice of 3 lemons Click for more from Huylo’s site, DowntownEpicure.com.

Raw Vegan Creamy Italian Salad Dressing

This recipe is also from Swayze Foster. I've been looking for salad dressing recipes so I was glad she posted it. Raw Vegan ½ cup cashews ¼ cup red wine vinegar 2 cloves of garlic ½ teaspoon of paprika ¼ teaspoon cayenne pepper 1 medjool date ¾ cup of distilled water 2 teaspoons each: dried oregano, dried basil, dried chives and dried parsley ½ of one green bell pepper – diced ½ tsp salt ¼ tsp pepper Take cashews, red wine vinegar, garlic, paprika, cayenne, date and water. Put it into blender and blend until well blended. Add seasonings and diced bell pepper and stir it with a spoon. Put into fridge and let the flavors blend in the coolness. For Salad: One head of iceberg lettuce (Ellouise: “personally, I don’t care for the taste of iceberg so I would use spinach)” 2 cups of cherry tomatoes, cut in half ½ cup sliced radishes 1 cup of grated carrots 1 cup of shredded radicchio Pour the dressing over the top (she uses about 8 tablespoons) Salad with 8 tablespoons of dressing: 280 calories, 9 grams of fat.

Raw Vegan Orange Wild Berry Smoothie

This recipe is from Swazy Foster of "Fit on Raw" and it's very yummy! 1 cup freshly squeezed orange juice 3 frozen bananas (be sure to peel before putting into the freezer 2 cups of wild blueberries or huckleberries Put into blender in order listed and blend for 1 minute. If it is too thick, add some more orange juice.

Natural Immune Boosting Drink

I have not tried this yet and don't know where it came from but it sounds like a good idea! 2 quarts water 8-10 Lemons 9-12 cloves of garlic 1 tsp powdered ginger or one thum-sized piece of fresh ginger 1/4 to 1/2 cup honey (or you can use stevia) 1/2 of a peeled onion 1/2-1 tsp cayenne pepper Pour about one third of water into a blender Add the juice of the lemons (eight is enough if the lemons are large, use more if the lemons are small) Add garlic (a medium garlic bulb breaks into section similar to an orange, called cloves). Peel the skins of the cloves before adding to blender. You can more for extra strength. Peel and chop your onion and add to blender. You can use brown, red, white onions it doesn't matter. Blend very well and then add remaining water. Make the Natural Immune Boosting Drink first at the start of the day and have the sick person drink a glass every 3 to 4 hours until symptoms are gone. Begin using drink a the first sign of cold or flu. It is great for any upper respiratory problems or infection in general. you usually to take this for 3 to 4 days. Soaking in a hot tub of water for 30 minutes before retiring also boosts the effectiveness of the natural antibiotic drink. When you get really warm, put a cold rag on the head and face to keep the brain cool. For a child, you might consider cutting back or even eliminating the cayenne. You should also use less garlic. If the sick person has objections to take cayenne or ginger, they can be omitted. An equivalent circulation booster would be to take a brisk 15 minute walk after each glass of drink.

10 Most Filling Foods - Potatoes

This article, as are the others in this series, was found in the Ladies Home Journal April 2014. The article is by Sally Kuzemchak, R.D. Once every dieter's sworn enemy, spuds are actually a secret weight-loss weapon. WHen researchers from the University of Sydney, in Australia, ranked 38 different foods-from apples to ice cream-based on their satiety, the humble boiled russet potato came out on top. That may be because potatoes are rich in fiber and resistant starch. How to add them to your menu: The potatoes in the study were pelled, but you'll get even more filling fiber by leaving hte skin intact. Just be warned. All bets are off when you start frying them. French fries were rated less than half as filling as regular potatoes.

10 Most Filling Foods - Walnuts

This article, as the others in this series, was found in the Ladies Home Journal April 2014. The article is by Sally Kuzemchak, R.D. You'll curb your appetite for lunch if you add walnuts to your breakfast according to research published in the hournal Obesity. People who ate an AM meal that included about 1.7 ounces of walnuyts (that's roughly 21 walnut halves) reported being less hungry at lunchtime than those who didn't have walnuts. Walnuts are so filling, in fact, that even though they're high in calories, people who add them to their diet don't end up gaining weight, according to research published in the British Journal of Nutrition. How to add them to your menu: Because they're high cal, measuring or counting out your portion is key. Walnuts make a great snack and you can even blend them into a smoothi--they add a thickness and richness that gives the typical smoothie a lot more staying power.

10 Most Filling Foods - Peas

This article, as the others in this series, was found in the Ladies Home Journal April 2014. The article is by Sally Kuzemchak, R.D. They may be small, but they're mighty when it comes to nixing hunger pangs. That's because peas are loaded with protein--about 8 grams per serving. (Split peas contain about twice as much!) A study conducted at the Nestle Research Center found that pea protein decreases your appetite even better than protein from eggs. How to add them to your menu: Researchers discovered that pea protein had the biggest impact on hunger when eaten 30 minutes before a meal,not with the meal. "That's enough time to activate the hormones that tell your brain you re getting full," explains Dave Grotto, RD, author of the Best Things You Can Eat. Eat a green salad sprinkled with peas or sip a small cup of split pea soup a half before dinner to get the effect.

10 Most Filling Foods - Mushrooms

This article, as the others in this series, was found in the Ladies Home Journal April 2014. The article is by Sally Kuzemchak, R.D. A study published in the journal Appetite showed that people who ate ground white button mushrooms instead of meat at lunch (in dishes such as lasagna and sloppy joes) consumed 420 calories less than those those who ate the same lunch made with meat--and they reported that their meal was just as tasty. The key: Ground mushrooms take up the same volume as the ground meat but are much lower in "energy density" --that's the amount of calories a food has per weight. Mushrooms have only 21 calories per cup compared to more than 250 for lean ground beef. How to add them to your menu: Mushrooms can easily pinch-hit for ground beef. Finely chop them and use in recipes for lasagna, chili and burritos.

10 Most Filling Foods - Avocado

This article, as are the others in this series, was found in the Ladies Home Journal April 2014. The article is by Sally Kuzemchak, R.D. \ If snacking is your weakness, eating avocado's might help curb your habit. Adding half an avocado to a midday meal reduced overweight people's desire to eat by 40 percent after three hours and by 28 percent after five hours, according to researcher at Loma Linda University. Though that half avocado adds about 110 calories to your lunch, you'll ultimately save many more if you're able to resist higher-calorie afternoon snacks. How to add it to your menu: Add avocado slices to your sandwich instead of mayo or toss them into a salad. Love quacamole? Make a quickie version by mashing half an avocado with a squeeze of lime and a sprinkle of garlic powder. SErve with veggies for dipping.

10 Most Filling Foods - Popcorn

This article, as the others in this series, was found in the Ladies Home Journal April 2014. The article is by Sally Kuzemchak, R.D. Popcorn is a surprisingly good source of whole grains, with only 30 calories per air-popped cup. In a study published in Nutrition Journal, people who ate six cups of popcorn reported felling more satisfied than those who snacked on a cup of potato chips. They also consumed fewer calories when served a meal afterwards. That's because popcorn is big on volume, which your brain registers as being more filling. How to add it to your menu: Skip oil and butter and sprinkle your popcorn with nutritional yeast instead. At just 20 calories a tablespoon, it's loaded with B vitamins and adds a great cheesy flavor. (Ellouise: I absolutely LOVE popcorn this way!)

10 Most Filling Foods - Raspberries

This article, as the others in this series, was found in the Ladies Home Journal April 2014. The article is by Sally Kuzemchak, R.D. All fruit kills hunger because of its high water content, which activates stretch receptions in your stomach that send an "all full" signal to your brain. It's also loaded fiber, which soaks up water and swells as it moves through your digestive system, making you feel satisfied. Raspberries are the reigning fiber champs at a whopping 8 grams per cup., Add them to your morning oatmeal and you'll score about a third of your fiber for the day before lunchtime. How to add them to your menu: Eat fruit whole instead of juicing it, which removes the fiber. If fresh berries aren't available, pick up a bag of frozen ones (kust make sure they don't contain any added sugar). You can actually eat them right out of the bag-they're little bites of sorbet!

Raw Mango Avocado Noodle Salad

I found this recipe from Fully Raw Kristina and it is so yummy! Her blog address is below. Raw Vegan Mango Avocado Noodle Salad! Delicious, sweet, simple, and sassy recipe that you will love! http://youtu.be/uIpIHGfSSeo Ingredients: 5-7 zucchinis 4-5 mangoes 3-4 green onion tops 1 Tbs. fresh rosemary 1/3 an avocado Directions: Use a Spiralizer to spiralize your zucchinis and place them in a bowl. Then, blend the rest of the ingredients and pour the mango dressing over your noodles. Mix in together and top with some green onions or chives. Enjoy this amazing dish!

10 Most Filling Foods - Brussels Sprouts

This article, as the others in this series, was found in the Ladies Home Journal April 2014. The article is by Sally Kuzemchak, R.D. 3. Brussels Sprouts: One cup of cooked sprouts contains about 4 grams each of hunger-squashing fiber and protein for just 56 calories. How to add them to your menu: Trade regular salad greens for shredded sprouts tossed with your favorite dressing (thinly slice them yourself or pick up a package of pre-shredded sprouts in the produce section).

10 Most Filling Foods - Fish

This article, as the others in this series, was found in the Ladies Home Journal April 2014. The article is by Sally Kuzemchak, R.D. 2. Fish: Fish is more filling main course than beef or chicken. In a study published in the European Journal of clinical Nutrition, people who had fish for lunch ate 300 fewer calories at dinner and reported feeling just as satisfied than they did when they had beef. researcher theorize that fish is so satisfying because it takes longer to digest than chicken and beef and it may raise levels of the neurotransmitter serotonin, a natural appetite suppressant. How to Add it to your menu: To save on calories, choose grilled, poached or broiled fish instead of fried. Cod was used in the study, but fattier fish like salmon and tuna offer bonus heart-healthy omega-3 fats. (Ellouise says: I'm a vegetarian, so I don't eat fish but, since it's in the article, I've included it.)

10 Most Filling Foods - Beans

These 11 blogs are from the June 2014 issue of the Ladies Home Journal. The article is by Sally Kuzemchak, R.D. 1. Beans - Beans have both protein and fiber, both of which stave off hunger. Beans also have "resistant starch", a type of fiber which keeps hunger at bay for 2 to 3 hours. Researchers speculate that resistant starch may stimulate feel-full hormones in the gut or slow the rate that food leaves the stomach. How to Add them to Your Menu: Top your salads with one quarter cup beans. Dip veggies in hummus (recipe is elsewhere in this blog). Use beans instead of meat or chicken in your tacos and burritos. Make your chili with just beans, instead of meat. Spaghetti can be made with TVP (textured vegetable protein) soaked in a non-beef broth for the "taste" of beef. This will provide more fiber and protein than meat.

10 Most Filling Foods You Can Eat - List of Items

I found this article in the June 2014 issue of Ladies Home Journal. The article is by Sally Kuzemchak, R.D. When it comes to fighting hunger, not all foods are created equal. Here's their list of healthy and filling foods: 1. Beans 2. Fish 3. Brussels Sprouts 4. Raspberries 5. Popcorn 6. Avocado 7. Mushrooms 8. Peas 9. Walnuts 10. Potatoes In the following blogs, I will address each one.

Raw and Yummy Green Drink

3 cups distilled water ¼ cup flax seeds, chia seeds, or hemp seeds 1 pineapple (cut the skin off but leave the core in) 1 5oz. package baby kale Juice of 1 lime 6 frozen bananas Put water and seeds into VitaMix and turn blender on low and gradually move it to 10. Then turn on high. Turn off mixer and add the rest of the ingredients. Blend for about 2 minutes, or until frozen bananas are blended. Drink and enjoy!

How To Change a Cupcake Recipes to Gluten Free

This tip came from Marlene's Sound Outlook for February 2014. It is by Debra Daniels-Zeller, author of "The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington". To replace wheat flourin muffins, a small amount of tapioca flour and xanthan gum can do wonders. Amaranth, arrowroot, almond, chestnut, buckwheat, corn meal, rice, and quinoa are just a few examples of gluten free flour. Each gluten free flour reacts a bit differently. I like to stick with rice or buckwheat. Here are a few tips for converting recipes: Use 1 part tapioca flour or potato starch to 3 or 4 parts gluten free flour. Add 1 tsp xanthan gum to the dry ingredient mix. Preheat the oven, combine ingredients as directed; and go easy stirring the batter. A few lumps are okay.

Gluten Free Mocha Chip Cupcakes by Debra Daniels-Zeller

I found this recipe in the February 2014 edition of the "Marlene's Sound Outlook". I replaced the sugar with Xylitol. Debra is the author of "The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington". Ingredients: 1 cup brown rice flour 1 cup oat bran 3 TBS tapioca flour 1 tsp xanthan gum 1 cup xylitol 1/3 unsweetened cocoa powder 1 tsp baking soda 1/2 tsp sea salt 1 cup cold coffee 1 tsp vanilla extract 1/3 cup canola oil (or olive oil) 1 tsp apple cider vinegar 1/2 chocolate chips Directions: Preheat oven to 375 degrees Combine rice flour, oat bran, tapioca flour, xanthan gum, Xylitol, unsweetened cocoa powder, baking soda, and salt in a large mixing bowl. Blend well with a fork or whisk. In another bowl, combine coffee, vanilla, oil, and apple cider vinegar. Combine wet and dry ingredients. Stir in chocolate chips. Drop cupcakes into paper muffins cups or lightly oil muffin pan and drop the batter into the cup. Fill remaining tins with a few tablespoons of water. Bake for 25 minutes or until a toothpick comes out clean.

Raw Cream of Greens Soup by Christie Mae Qualey (from Marlene’s Sound Outlook for February 2014)

Raw Cream of Greens Soup by Christie Mae Qualey (from Marlene’s Sound Outlook for February 2014) 2 lg bunches Organic kale, spinach, collard or chard (use favorite) ½ bunch dill, cilantro, basil or parsley (or a mix) ¼ red onion 2 green onions 1 organic avocado 1 organic zucchini, chopped 1 rib celery, chopped ½ cup soaked, dried mango (orone date) ¼ cup water Place all ingredients into VitaMix blender and blend until creamy texture is reached. Top soup with desired ingredients. Abocados, sprouts, and fresh herbs Serve fresh or within 24 hours. It is best served at room temperature or slightly warmed. Optional: jalapeno pepper and dandelion greens add a nice kick.