tag:blogger.com,1999:blog-54627586120193777142024-03-19T03:03:19.351-06:00Vegan Eats "compassion is the radicalism of our time" -dalai lamaLaura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-5462758612019377714.post-48647365626784980022021-01-12T18:04:00.003-07:002021-01-12T18:08:57.972-07:00Spicy Potato Street Tacos<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBp5SlcDGb6UNUbEemYKbcdbpH5ZjYP1Gs_ZmZtHSfx__ADgB80cP8AQc23V67ju3-Cn7U8-AEYTO16qh4IoDUzm9BMcbIj6DZLV005PGyyKaUQkvufaSV-gn99gTQ2b277j9NLnqk3QrY/s2048/IMG_1168.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="455" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBp5SlcDGb6UNUbEemYKbcdbpH5ZjYP1Gs_ZmZtHSfx__ADgB80cP8AQc23V67ju3-Cn7U8-AEYTO16qh4IoDUzm9BMcbIj6DZLV005PGyyKaUQkvufaSV-gn99gTQ2b277j9NLnqk3QrY/w367-h455/IMG_1168.jpg" width="367" /></a></div><br /> <span style="font-family: georgia;"><b><span style="font-size: x-large;">I</span></b>t's a brand new spanking year. 2020 was not an easy year for any of us to say the least. Sometimes an easy hearty meal just hits the spot. Let us kick off 2021 with a really simple and delicious dish. </span><p></p><p><span style="font-family: georgia;">How does spicy street tacos sound?? </span></p><p><span style="font-family: georgia;"><br /></span></p><p><b><span style="font-family: georgia; font-size: large;">Ingredients</span></b></p><p><span style="font-family: georgia;">White corn tortillas, small</span></p><p><span style="font-family: georgia;">10 Golden potatoes </span></p><p><span style="font-family: georgia;">1 head of raw Cabbage</span></p><p><span style="font-family: georgia;">1 White raw onion </span></p><p><span style="font-family: georgia;">Vegan ranch dressing </span></p><p><span style="font-family: georgia;">( Follow Your Heart, is the brand I use) </span></p><p><span style="font-family: georgia;">Salsa</span></p><p><span style="font-family: georgia;">Fresh cilantro </span></p><p><span style="font-family: georgia;">1 packet of Taco seasoning </span></p><p><span style="font-family: georgia;">Olive oil </span></p><p><span style="font-family: georgia;"><br /></span></p><p><b><span style="font-family: georgia; font-size: large;">Directions</span></b></p><p><span style="font-family: georgia;">I use golden potatoes because they are never dry and always creamy. Wash and microwave your potatoes until they are cooked through. Once your potatoes are cooked slice them and place in a medium high heat pan with olive oil. Sprinkle the potatoes with a packet of taco seasoning, toss and fry until potatoes are crispy and golden brown. </span></p><p><span style="font-family: georgia;">Thinly slice cabbage into long thin shreds, chop fresh cilantro, and chop white onion. Mix your vegan ranch with salsa and set all four aside. </span></p><p><span style="font-family: georgia;">In a separate pan heat up each tortilla on each side just until they brown a little.</span></p><p><span style="font-family: georgia;">Assemble each taco with potatoes first, raw cabbage, (ooooh the cold crisp crunch) raw onion, spicy ranch dressing, and cilantro. </span></p><p><span style="font-family: georgia;"><span style="font-size: x-large;"><b>E</b></span>njoy </span><span style="background-color: white; caret-color: rgb(102, 102, 102); color: #666666; font-family: Georgia, "Times New Roman", serif; font-size: 12px;">and remember to always be mindful and eat with compassion!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_YnPJQVeRjIPX2WUVZByybWeDliQrkhJkEdRB-PlmzAQ0O9M32aE0x9ybGajI2EMZzT2MPqBoE51m53w5Wx5i6a4V23IzvbtkAP8D8SMkeBHj6AYmzGIH0Nzm5sEvj9eo0aR7nwyRwdY/s200/image.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="140" data-original-width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_YnPJQVeRjIPX2WUVZByybWeDliQrkhJkEdRB-PlmzAQ0O9M32aE0x9ybGajI2EMZzT2MPqBoE51m53w5Wx5i6a4V23IzvbtkAP8D8SMkeBHj6AYmzGIH0Nzm5sEvj9eo0aR7nwyRwdY/s0/image.png" /></a></div><br /><p><br /></p>Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-41895579845634945622019-11-02T21:33:00.002-06:002019-11-02T21:41:45.072-06:00Fall Spinach Salad with Maple Dijon dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EhghcJQ7_L3I7aF3UHaZnmLN-55mown3i5X-LWAVIBFB0ZE6xydZznMPU3lTNKbTvpQPe_A4MpXP0Ch7bQPsioSYACsdTe7yeFX__8RAw2qQkB7mlzNUSrfB0PK4vVe0yWof0AJaAyWo/s1600/5CF66EC1-6AA9-4E10-B128-92CD657B3F82.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EhghcJQ7_L3I7aF3UHaZnmLN-55mown3i5X-LWAVIBFB0ZE6xydZznMPU3lTNKbTvpQPe_A4MpXP0Ch7bQPsioSYACsdTe7yeFX__8RAw2qQkB7mlzNUSrfB0PK4vVe0yWof0AJaAyWo/s400/5CF66EC1-6AA9-4E10-B128-92CD657B3F82.JPG" width="350" /></a></div>
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<span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif; font-size: x-large;"><b>W</b></span><span style="font-family: "times" , "times new roman" , serif;">e are well into fall, where warmer heartier meals are being introduced. That doesn't mean you don't have to give up your fresh greens. Here is a satisfying, crunchy green salad that fits perfectly with the season.<span style="font-size: large;"> </span></span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 bag of baby spinach </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 head of fresh raw broccoli, chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 can of garbanzo beans</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 of a red onion, chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup of roasted and salted pepitas </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup of Craisins </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Dressing</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup of olive oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup of spicy dijon mustard</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon of maple syrup or honey</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon of apple cider vinegar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pink Himalayan salt and pepper to taste </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> In a big bowl add chopped onion, drained garbanzo beans, chopped raw broccoli, pepitas, Craisins, and spinach. Mix the dressing ingredients until it emulsifies. Pour over salad, mix well and serve!</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: x-large;"><b>E</b></span><span style="font-family: Georgia, Times New Roman, serif;">njoy and remember to always be mindful and eat with compassion!</span></div>
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Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-66268133838218482362019-01-05T20:03:00.000-07:002019-01-05T20:04:06.785-07:00Asian Chopped Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvXLBP0bMql32i17xns-tjNh6e54SJo25o68kJFk4olgRBPaWihl_At2IqUq-t98V9hrFVCv__vVpArv5NjBCMa5FBc2lJIFI0HJL1Dd19xs2qp7-30wcrU0w7UhLTz_gt4kFDDGWAGiU/s1600/IMG_7506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1266" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvXLBP0bMql32i17xns-tjNh6e54SJo25o68kJFk4olgRBPaWihl_At2IqUq-t98V9hrFVCv__vVpArv5NjBCMa5FBc2lJIFI0HJL1Dd19xs2qp7-30wcrU0w7UhLTz_gt4kFDDGWAGiU/s640/IMG_7506.jpg" width="504" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> <span style="font-size: large;"><b>I</b></span>ts a new year and it seams that I have neglected this blog a bit. I hope to be posting a lot more here in 2019! Here is a delicious asian inspired chopped salad that is easy, filling and always a favorite. Cheers to a fantastic new year! I'd love to hear your feedback so drop a friendly comment or two. </span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ingredients</span></b><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2 large bunches of romaine, chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 head of green cabbage, chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 a box of Organic Girl Protein Greens</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 carrots, julienned</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 green onions, chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 of a cucumber, spirilized </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 large handful of snap peas, cut in half</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 of a red bell pepper, chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 avocado, cut into cubes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 box of thin rice noodles, cooked and chilled</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 package of tofu, seasoned and pan fried (recipe below)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">black sesame seeds for garnish </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Peanut Sauce</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup of soy sauce</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 Tablespoon of sesame oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 Tablespoons of rice wine vinegar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 Tablespoons of coconut sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 Tablespoons of peanut butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 Tablespoon of Sriracha</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">juice from 1/2 of a lime</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cloves of garlic, minced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 inch of ginger, minced</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Mix all together until smooth and emulsified.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Tofu Cooking Instructions</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1 package of firm organic tofu </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Sesame oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Soy Sauce </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">All purpose herb seasoning </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Pat dry the block of tofu with paper towel. Cut the block into slices and then those slices in half on the diagonal to make triangles. In a hot non stick pan add sesame oil. Place your tofu triangles into the hot pan let sear. Season the tofu heavily with an all purpose seasoning. flip your tofu and season the other side. Douce the tofu with soy sauce cook until golden brown to make a caramelized crust to the tofu. Set aside.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Directions</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Cook the thin rice noodles according to the package directions, let cool and set aside. Chop the romaine, cabbage, green onions, and carrots mix together with the protein greens. Toss with the peanut sauce. Spirilize the cucumber, chop the red pepper, avocado, and snap peas. In a large bowl Add the chopped salad mix, layer a large handful of the rice noodles, snap peas, avocado, red pepper and tofu. Garnish with black sesame seeds. Serve!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: large;">E</span></b>njoy and remember to always be mindful and eat with compassion!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIRMGYf0pZSMAiAnkArRQWJOCPbnLpcf0ySymVEqlCyRW4RTgsrysGYKEARSyFPBpEvchth9oLgc9HOOUVKCgsnwboKzdTCpGg2yJSMenRmEGkJKxsPehL5P_g9SnSc1Sydn6mi9YP_9E/s1600/Untitled.png" imageanchor="1" style="clear: left; color: #ffd966; font-size: 12px; margin-bottom: 1em; margin-right: 1em; text-align: center; text-decoration: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIRMGYf0pZSMAiAnkArRQWJOCPbnLpcf0ySymVEqlCyRW4RTgsrysGYKEARSyFPBpEvchth9oLgc9HOOUVKCgsnwboKzdTCpGg2yJSMenRmEGkJKxsPehL5P_g9SnSc1Sydn6mi9YP_9E/s1600/Untitled.png" style="border-width: 0px;" /></span></a>Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-56932372101827370092017-08-12T18:52:00.001-06:002017-08-12T18:54:23.316-06:00Protein Packed Kale Salad<div class="separator" style="clear: both;">
<span style="font-size: large;"><b><br /></b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBAKgRmRrVJw0HxIyozs81WB_bKgueFJLGKKL_2HkFoOuMziPnm-Jg-HLqgnxkvmPSRrNbDa9WAY0ZlOyIWST5re7FQDY_XeYVwTBHhzQGmVxBntG1rosTeFsXGM0DlUI53Wnoq_9dKP8J/s1600/IMG_3827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBAKgRmRrVJw0HxIyozs81WB_bKgueFJLGKKL_2HkFoOuMziPnm-Jg-HLqgnxkvmPSRrNbDa9WAY0ZlOyIWST5re7FQDY_XeYVwTBHhzQGmVxBntG1rosTeFsXGM0DlUI53Wnoq_9dKP8J/s400/IMG_3827.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: large;"><b>I</b></span><span style="font-family: "times" , "times new roman" , serif;">'m back.....sorry for the pause! Sometimes life gets in the way. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">America's obsession with protein is a bit silly, we really don't need that much to thrive. Guess what, all plants provide protein...bonus! The focus in our every day diet should really be fiber. Here is a delicious, hearty, protein packed, fiber rich, plant based salad. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="text-align: justify;">1 large bunch of Dino Kale (my favorite kale)</span><br style="text-align: justify;" /><span style="text-align: justify;">2 Tablespoons of olive oil</span><br style="text-align: justify;" /><span style="text-align: justify;">1 Tablespoon of Apple Cider Vinegar</span><br style="text-align: justify;" /><span style="text-align: justify;">1 lemon, juiced</span><br style="text-align: justify;" /><span style="text-align: justify;">2 tsp of chopped fresh garlic</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="text-align: justify;">2 cups of cooked </span>quinoa, cooled </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup of toasted walnuts</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup of Craisins</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 ripe avocados</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salt and Pepper, to taste </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Directions</b></span></div>
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<span style="background-color: white; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Wash and remove the kale leaves from the stem. The stem is very bitter so you defiantly do not want to eat this part of the kale leaf. Chop up your kale leaves and place them in a large bowl, I use a wooden bowl because I swear it makes the salad taste better. Add the olive oil, apple cider vinegar, garlic, lemon juice, and salt and pepper. With a clean hand massage all of these ingredients into your kale for at least 3 to 5 minutes. This step is very important you want tender yummy kale leaves. Next let this mixture marinate into the kale leaves for a good hour before adding the extra cooked, chopped, and toasted ingredients on top. Toss and serve!</span></span></div>
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<span style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: large;"><b>E</b></span>njoy and remember to always be mindful and eat with compassion! </span></span></div>
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<span style="text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIRMGYf0pZSMAiAnkArRQWJOCPbnLpcf0ySymVEqlCyRW4RTgsrysGYKEARSyFPBpEvchth9oLgc9HOOUVKCgsnwboKzdTCpGg2yJSMenRmEGkJKxsPehL5P_g9SnSc1Sydn6mi9YP_9E/s1600/Untitled.png" imageanchor="1" style="clear: left; color: #ffd966; font-family: arial, 'century gothic', sans-serif; font-size: 12px; margin-bottom: 1em; margin-right: 1em; text-align: center; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIRMGYf0pZSMAiAnkArRQWJOCPbnLpcf0ySymVEqlCyRW4RTgsrysGYKEARSyFPBpEvchth9oLgc9HOOUVKCgsnwboKzdTCpGg2yJSMenRmEGkJKxsPehL5P_g9SnSc1Sydn6mi9YP_9E/s1600/Untitled.png" style="border-width: 0px;" /></a></span></span></div>
Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-83178998291067026322015-11-27T16:57:00.001-07:002015-12-05T14:19:02.409-07:00The Best Cruelty Free Mac & "Cheese"<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">B</span>efore I became vegan I was an expert on Mac & Cheese. I am a true starchavore. I will pick savory over sweet any day and this dish was high on the list. Here is a non dairy, cruelty free, and healthy option that squashes all of those strong cravings. This recipe does not disappoint, its rich, creamy and full of that sharp, tangy cheddar flavor. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5 small white potatoes</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 of a yellow onion</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6 baby carrots</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup of unsalted roasted cashews</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp of fresh garlic, chopped</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 of lemon, juiced</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 Tablespoons of Nutritional Yeast</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 Tablespoon of yellow mustard</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Salt & Pepper to taste</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 box of brown rice elbow pasta</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Directions</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">One hour before you make this Mac & Cheese soak one cup of cashews in water to soften them. In a small saucepan boil the potatoes, carrots, and onion until soft. I keep the peel on the potatoes for extra fiber. In another saucepan cook your elbow pasta until al dente, drain and return to saucepan. Pour the vegetables and the remaining water from the boil to a Vitamix or a high powered mixer. Add to the mixture, the drained but softened cashews, garlic, lemon juice, Nutritional Yeast, mustard, and salt. Blend all of these ingredients on high and until the mixture is smooth. Taste and add more of any other spice you would like. Sometimes I add more garlic, or nooch (nutritional yeast) depending on the day. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pour the hot creamy sauce over your freshly cooked noodles and stir to coat. This is when I add the freshly cracked pepper. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">E</span>njoy and remember to always be mindful and eat with compassion! </span></div>
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Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-72680908407678340102015-11-21T13:07:00.002-07:002015-12-05T14:13:34.913-07:00Dino Kale Salad...Rawr!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">L</span>ots of people turn their nose up to kale because they don't prepare it correctly. I crave this salad and find myself eating it at least three times week, it's that good. This recipe is my version from the restaurant True Food, my recipe is a bit spicier and minus the cheese of course.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ingredients</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1 large bunch of Dino Kale</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 Tablespoons of olive oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 Tablespoon of Apple Cider Vinegar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 lemon, juiced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp of chopped fresh garlic</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp of red pepper flakes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 slices of Ciabatta bread, toasted</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Salt & pepper to taste</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Directions</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Wash and remove the kale leaves from the stem. The stem is very bitter so you defiantly do not want to eat this part of the kale leaf. Chop up your kale leaves and place them in a large bowl, I use a wooden bowl because I swear it makes the salad taste better. Add the olive oil, apple cider vinegar, garlic, lemon juice, red pepper flakes, & salt and pepper. With a clean hand massage all of these ingredients into your kale for at least 3 to 5 minutes. This step is very important you want tender kale leaves. Next let this mixture marinate into the kale leaves for a good hour before adding the chopped toast on top and serving. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">E</span>njoy and remember to always be mindful and eat with compassion! </span><br />
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<br />Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-84566201106046793392015-10-29T22:43:00.000-06:002015-12-05T14:14:35.500-07:00Butternut Squash & Sage Risotto <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;"> <span style="font-family: "georgia" , "times new roman" , serif;">M</span></span><span style="font-family: "georgia" , "times new roman" , serif;">y favorite season is here and I'm excited to start cooking comfort food. This rich healthy dish will warm you from the inside out. I love the nuttiness of roasted butternut squash and when paired with sage the flavors pop and really compliment each other, perfect on a cozy fall evening. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 cups of Arborio rice</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cups of cubed butternut squash</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Tablespoons of chopped garlic</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 Tablespoon of chopped fresh sage</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 cups of vegetable broth </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 Tablespoon of olive oil</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Salt & pepper to taste</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Directions</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">On a cookie sheet lined with parchment paper lay out your cubed butternut squash and dry roast it in the oven at 425º until soft and starting to get golden brown. Take the butternut squash out of the oven and set aside. Next in a large saucepan on medium high heat add olive oil and the chopped onion let this cook until the onion is caramelized. At this point add the dry Arborio rice and lightly toast the rice in the sauce pan stirring constantly. When the rice is lightly toasted turn down the heat to medium and add 1 cup of white wine to deglaze the pan, stir the rice mixture constantly until all the liquid is absorbed. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Next add the chopped garlic and sage along with another cup of white wine. When you add liquid to the Arborio rice you have to stir constantly until all the liquid is absorbed, this will be an arm workout but well worth it. Next add the dry roasted butternut squash and 1 cup of vegetable broth. Stir and repeat adding the vegetable broth cup by cup 3 more times. At the end add the chopped bunch of asparagus and stir in. At this point your mixture should be thick and creamy and your rice should be fully cooked. If your rice isn't cooked all the way through add another cup of vegetable broth and repeat the process of stirring until the liquid is absorbed. The rice should be completely done at this time. Add salt and pepper to taste and serve. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">E</span>njoy and remember to always be mindful and eat with compassion!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5o0YYrRxwJXGRyxD9dk25xEKh1MzR19lzqrUX-67ooTxLEWhyphenhyphenG5qQdcoREOc0QYk-RsX5NCPirm4b8a6dFWvGIIUnK13rLmI6tktGLU-ztXEwsdEZvfgZinCA4acMCXNm7ypb5Tu1xVcv/s1600/Untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5o0YYrRxwJXGRyxD9dk25xEKh1MzR19lzqrUX-67ooTxLEWhyphenhyphenG5qQdcoREOc0QYk-RsX5NCPirm4b8a6dFWvGIIUnK13rLmI6tktGLU-ztXEwsdEZvfgZinCA4acMCXNm7ypb5Tu1xVcv/s1600/Untitled.png" /></a></div>
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<br />Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-17912194388357506412015-06-26T22:56:00.003-06:002015-12-05T14:15:46.793-07:00Coconut Curry Squash Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mDNM_HZ3hLEyWl6Q-kZsKKfuA-dOtbVT_Qcrzzr4_-QtytJyF-Y524CA0cWdYA4ZoKYqriao960HGb7nQK1kvIojx_Fc1JAzHKInLjHPX0MDINMrWnQUaivruTL6NLpGiP3eU3VPGxuU/s1600/squash+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mDNM_HZ3hLEyWl6Q-kZsKKfuA-dOtbVT_Qcrzzr4_-QtytJyF-Y524CA0cWdYA4ZoKYqriao960HGb7nQK1kvIojx_Fc1JAzHKInLjHPX0MDINMrWnQUaivruTL6NLpGiP3eU3VPGxuU/s400/squash+soup.jpg" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">I </span>know its summertime but a big bowl of butternut squash soup sounded so good. This recipe is so simple but so creamy, rich, and delicious. This soup would be a great dish to whip up when guests stop by unexpectedly. I'm going to be making this soup a lot this fall.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 butternut squash, whole</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup of light coconut milk</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon of curry powder</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 cups of hot water</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp of salt</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Basmati rice</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Broccoli</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Directions</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Skin and chop your butternut squash into small cubes. Place cubes on a parchment paper lined cookie sheet and roast in a 425 oven for 30 mins or until tender. (your house will smell amazing at this point)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">While the squash is roasting put the basmati rice on to cook. Scoop all of the cooked butternut squash into a high speed blender like a Vitamix. At this point add the coconut milk and half of your hot water and blend until smooth. Then add the curry spice and the salt, along with the rest of the hot water. Blend on high for several minutes until the soup is smooth and soup consistency. You might want to add more water if you like a thinner soup. Steam the broccoli last so it remains warm. Serve like pictured. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">E</span>njoy and remember to always be mindful and eat with compassion!</span></div>
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<br />Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-31039390843265371112015-05-03T19:06:00.000-06:002015-12-05T14:16:58.173-07:00Red Potato Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">A</span>nyone who knows me, knows that I am obsessed with potatoes. When I was little I would eat them raw, that's how much I love them. The classic potato salad recipe just spells comfort food, maybe it's the German in me. Being vegan of course we do not eat your traditional mayonnaise made with eggs. Instead I used <a href="http://www.hamptoncreek.com/just-mayo">Just Mayo</a> an all plant based mayo which is heavenly, in fact Just Mayo is better than the traditional mayo. Just Mayo is tart and sweet all at the same time giving this salad an awesome plant based kick. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 tbsp of Just Mayo</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp of organic extra virgin olive oil</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp of grainy Dijon mustard</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Juice and pulp from one lemon</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp of white wine vinegar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6 medium to large red potatoes</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 stalks of celery, chopped </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 green onions, chopped</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 tbsp of fresh parsley, chopped</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sea salt & freshly ground pepper</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Wash and chop your raw potatoes into bite size chunks. Add your potatoes to a pot of boiling water with about 2 tablespoons of sea salt. let them boil until tender. Meanwhile in a large bowl add your Just Mayo, olive oil, Dijon mustard, lemon juice, and vinegar. Whisk all of these ingredients until its almost fluffy. Then add the chopped celery, sliced green onion, and parsley. When the potatoes are done cooking drain and add them to the Just Mayo mixture. Stir until all the ingredients are well mixed. Then season to taste with sea salt and freshly ground pepper. Refrigerate until the salad is cold and then serve. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">E</span>njoy and remember to always be mindful and eat with compassion!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDe2yMPB1M3K8RzPwMV8AXsS-9t68OR6OOo120Gy5G1ozQnY31Xv2Zf22Ba7bIyJ3hZ7nHu9rV_t6DUsG7oJl9Hg7jhjk2etgxwUf_TYm98t1LKw0nlNu1UADYrFPco1lEFsy2yrWi8giy/s1600/Untitled.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDe2yMPB1M3K8RzPwMV8AXsS-9t68OR6OOo120Gy5G1ozQnY31Xv2Zf22Ba7bIyJ3hZ7nHu9rV_t6DUsG7oJl9Hg7jhjk2etgxwUf_TYm98t1LKw0nlNu1UADYrFPco1lEFsy2yrWi8giy/s1600/Untitled.png" width="200" /></a></div>
<br />Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com1tag:blogger.com,1999:blog-5462758612019377714.post-53526704308870036992015-04-16T22:13:00.001-06:002015-12-05T14:17:44.259-07:00Vegetable Dumplings<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">T</span>his recipe is a little time consuming but easy enough for kids to make. Who says vegans don't eat delicious foods, these dumplings are really yummy and so flavorful. They go great with fried rice, stir-fries, salads, or even in soups. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 cups of shiitake mushrooms, chopped </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 cups of green cabbage, chopped</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cups of shredded carrots</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5 Tbsp of chopped garlic</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 Tbsp of minced ginger</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5 green onions chopped</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup of bean sprouts, chopped</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 package of vegan wonton wrappers</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp of sesame oil</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 Tbsp of low sodium Tamari sauce </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp of rice wine vinegar </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Directions</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Chop all of your vegetables and combine them in a large bowl. To the vegetable mix add the Tamari sauce, rice wine vinegar, garlic, and ginger mixing well. In a large saute pan add one tablespoon of the sesame oil turn the pan to medium high. Add all of the vegetable mixture to the pan and stir just until the mixture starts to wilt then take off the heat. Next lay out ten sheets of wonton wrappers and fill with a little more than one teaspoon of the vegetable mixture in the center of the wrapper. If you over fill them they will break. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dip your finger in water and wet the edges of the wrapper, this is so the sides will stick together. Fold the wrapper into a triangle pinching the edges together, then take the two long edges of the triangle and bring them together dab with water so they stick together. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I cook my dumplings 10 at a time, again I add a little sesame oil to the pan at a medium heat so they do not burn. Gently add your dumplings to the oiled pan and let them brown on both sides. Then carefully add a couple of tablespoons of water to the pan. Be extra careful the oil will pop up. Place a lid on the pan and let the dumplings steam for a couple of minutes. With tongs gently take the dumplings out of the pan and place on a cutting board to cool. Repeat the process until you have used all of the wrappers. This recipes will make a bunch of dumplings but they will go fast!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">E</span>njoy and remember to always be mindful and eat with compassion!</span></div>
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Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-22886887401430855332015-04-05T21:41:00.000-06:002015-12-05T14:18:23.052-07:00 Linguini Margarita <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">I</span> love making up pasta recipes, even more I love eating pasta. This dish is light, zesty and perfect for this warm spring weather. I try to keep my recipes simple with fresh ingredients, this dish is that to a tee. This recipe might be one of my personal favorites because of the raw fresh garlic. Garlic contains a compound called Allicin which has potent medical properties, such as boosting the immune system. </span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ingredients</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 package of brown rice or plain linguine </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 fresh organic Roma tomatoes, seeded and diced</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6 cloves of fresh garlic, chopped</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup of olive oil</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 lemons, juiced</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Zest from one lemon</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon of agave </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 large bunch of fresh basil, chopped</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Fresh ground pepper</span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Directions</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Prepare your tomatoes, garlic, and basil. Cook your pasta and in a large bowl add your chopped garlic to the warm pasta. In a separate smaller bowl add your olive oil, lemon juice and lemon zest. Whisk the lemon mixture until it emulsifies. Add this mixture to your pasta and toss. Then add your chopped tomatoes and fresh basil. When serving add a generous amount of ground pepper. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">E</span>njoy and remember to always be mindful and eat with compassion! </span></div>
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<br />Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-6969832116597818952015-03-20T20:42:00.001-06:002015-12-05T14:19:43.612-07:00Spring Veggie Ciabatta Sandwich <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">H</span>appy Spring Equinox, the weather is finally getting warmer and it's exciting to get outside and grill a bit! I had been craving grilled zucchini when I thought of this recipe. This chewy sandwich is fresh and savory, it's so good! The secret ingredient of this sandwich is the Ciabatta loaf. Ciabatta bread is usually vegan, but always check to make sure there are no animal products. </span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ingredients</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 loaf of ciabatta </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 Tbs of hummus (Engine 2 has a real yummy oil and salt free hummus)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 whole marinated roasted red peppers</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 big zucchini cut length wise into thin long strips</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup of marinated artichoke hearts</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 cups of fresh arugula </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Balsamic vinaigrette</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup Brianna's French vinaigrette </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">(If you cannot find this vinaigrette, any Italian vinaigrette will work.) </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Fresh ground pepper</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Directions</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cut your ciabatta in half and slather the hummus onto the bottom part of the loaf. Thinly slice your two zucchinis length wise so you have long ribbons. Place your zucchini in a storage ziplock baggie and add the Brianna's vinaigrette and let the zucchini marinade for about an hour. Warm up your grill and grill up the zucchini just until they start to get grill marks on them. On top of the hummus lay the roasted red pepper, and then all of the zucchini, next the artichokes. Sprinkle the vegetables with fresh ground pepper, then top with arugula. On the top half of the ciabatta loaf turn it upside down and drizzle with balsamic vinaigrette, let the vinaigrette soak into the bread for a minute before you finish the sandwich. Gently smash the sandwich together and cut the sandwiches into serving slices. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">E</span>njoy and remember to always be mindful and eat with compassion! </span></div>
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<br />Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com1tag:blogger.com,1999:blog-5462758612019377714.post-69881527910667035822015-03-11T20:02:00.000-06:002015-12-05T14:20:10.964-07:00Veggie Noodle Stir Fry<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">I</span> love the simplicity of noodles and fresh vegetables. This dish is packed full of vitamins and so satisfying. Eating a plant based diet does not mean you have to skimp at all, and no animals were hurt in the process. Which is a win, win for everyone! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 box of brown rice Pad Thai noodles or fresh stir fry noodles</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup of broccoli</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup of snow peas</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup of mushrooms</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup of shelled edamame</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup of julienne red pepper </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup of vegetable broth </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup of coconut sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 Tbs of a salt free Chinese 5 Spice</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp of garlic powder</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbs Tamari</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Directions</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I used fresh stir fry for the pictured dish, you just need to put them in a large non stick frying pan and along with the vegetable broth and all of the vegetables let this simmer so the vegetables can steam. Then add the sugar, tamari and the spices. Stir the mixture, cook until the sauce reduces then serve. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">E</span>njoy and remember to always be mindful and eat with compassion! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJJwVEEi5U7dL8OobZog6Up2euV5CnbMYVNsZLbxOS7geFIlx8uA3rpiod6jwHbdSx6um6xRF5kjJVN4hZCK1wCy3GW5GY_3PkRKPVFQHSa4FBPRWTP8wRrk8FcqtnDomrld13wSj97Mb/s1600/Untitled.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJJwVEEi5U7dL8OobZog6Up2euV5CnbMYVNsZLbxOS7geFIlx8uA3rpiod6jwHbdSx6um6xRF5kjJVN4hZCK1wCy3GW5GY_3PkRKPVFQHSa4FBPRWTP8wRrk8FcqtnDomrld13wSj97Mb/s1600/Untitled.png" width="200" /></a></div>
<br />Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com1tag:blogger.com,1999:blog-5462758612019377714.post-66900417684572669842015-03-04T21:47:00.001-07:002015-03-04T22:12:01.588-07:00Raw Vegan Carrot Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYpVIQ-4y9tkZ8nPV4yNqXEx6HujzhkcimYojbfHvualp3-pe5VhBNvLYfI5OSuNbHtE9FQESsEGjXlYOtBpHLxstBjkZsaOI-ZDQTQWFHBZl4pT2vrv_mPveADFZv8GlAoN8aAak6Lvp/s1600/IMG_2558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYpVIQ-4y9tkZ8nPV4yNqXEx6HujzhkcimYojbfHvualp3-pe5VhBNvLYfI5OSuNbHtE9FQESsEGjXlYOtBpHLxstBjkZsaOI-ZDQTQWFHBZl4pT2vrv_mPveADFZv8GlAoN8aAak6Lvp/s1600/IMG_2558.JPG" height="400" width="398" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">S</span>ome of you already know this but I suffer from a couple of auto immune diseases the most debilitating one is Rheumatoid Arthritis. I became vegan mainly for my health and also being an avid animal lover. Health is wealth, I eat to live not live to eat. But every once in a while you just need something chewy and cookie like but without the guilt. Here is a raw cookie recipe that won't last long, they are that good! You will need a juicer for this recipe. Instead of throwing out the pulp from the juiced 5 carrots it becomes the base for the this yummy recipe. This recipes inspiration came from the one and only fabulous Tanny Raw or @tannyraw on Instagram. Thank you for the inspiration Tanny! Hey, Hey. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dry pulp from 5 juiced carrots</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 dates, pitted</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tbs of cinnamon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1" of fresh ginger</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Tbs of allspice</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of nutmeg</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Tbs vanilla</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup of Craisins, chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Tbs of chia seeds</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup of water</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Directions </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a large bowl take the dry pulp from the 5 juiced carrots. (enjoy the fresh carrot juice as a snack!)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a food processor add the pitted dates, cinnamon, allspice, nutmeg, ginger, vanilla, and water. Blend this mixture until a smooth paste is made. Add the date mixture to the carrot pulp. Coarsely chop the Craisins and add to the mixture along with the chia seeds, mix everything together well. With a cookie scoop, scoop out balls of the cookie mixture and place on a dehydrator. If you do not own a dehydrator place parchment paper on a cookie sheet and bake at the lowest setting of your oven. Slightly flatten your cookie balls so they dry out faster. If using a dehydrator dry at 110 ̊ for 4 to 5 hours or until the cookie is dry but still chewy. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">E</span>njoy and remember to always be mindful and eat with compassion!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEism09bCsq1eh5wUnIydNyLux-zm_lu3FLqiA6CdRoHqlQQNE3sx8NyxM90euV7KBqnESLB7kKwBZYVFcUTDbr6VFzpuzmt0jwXq8WgnXYDYnrmDQ9tGpR6SbtL1T4FBLrvMeT7JRw5hviu/s1600/Untitled.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEism09bCsq1eh5wUnIydNyLux-zm_lu3FLqiA6CdRoHqlQQNE3sx8NyxM90euV7KBqnESLB7kKwBZYVFcUTDbr6VFzpuzmt0jwXq8WgnXYDYnrmDQ9tGpR6SbtL1T4FBLrvMeT7JRw5hviu/s1600/Untitled.png" height="139" width="200" /></a></div>
Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-2367917997342410812015-03-02T19:01:00.000-07:002015-03-02T19:02:41.181-07:00Vegan Waldorf Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqQkIBn9pXEoxsRwMKTSw4S0u4vBIcGaMbomxmltJfuNUmcod7JGxjjsu1X8lqKuEX6pUprMWRu5MWSP83RTRxdYfsCcHubfM8LSgjnrUTFPTnkz8D_xGjQSUdGUpcQn-O2RfZh89jOoO/s1600/IMG_2574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqQkIBn9pXEoxsRwMKTSw4S0u4vBIcGaMbomxmltJfuNUmcod7JGxjjsu1X8lqKuEX6pUprMWRu5MWSP83RTRxdYfsCcHubfM8LSgjnrUTFPTnkz8D_xGjQSUdGUpcQn-O2RfZh89jOoO/s1600/IMG_2574.JPG" height="396" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">S</span>omething magical happens when you combine all of these ingredients together to make this take on the classic Waldorf salad. This salad is so flavorful and satisfying you defiantly do not need oil or any animal ingredients for flavor. Those ingredients just clog your arteries and make you sick. Eating healthy can be easy. This salad is low in fat and salt free keeping it clean and nutrient rich. If you eat mindfully and with compassion, you will live a long, healthy and happy life. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 large Gala apple</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 stalks of celery</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup of Craisins </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup of chopped pecans</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Tbs of chia seeds</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Juice from one lemon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup of fresh orange juice</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 bag of Spring lettuce</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 bag of baby spinach</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Directions</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cut your Gala apple into small cubes. Chop your celery into small cubes. Coarsely chop your Craisins, this insures you get a chewy bit with every bite. Coarsely chop the pecans. Add the apples, celery, Craisins, and pecans in a big bowl. Juice one whole lemon onto your mixture, also add your orange juice at this time. Mix all the chopped ingredients together. At the end add the chia seeds and mix again. To assemble your salad, add all of the Spring lettuce to a serving bowl. I then chop the baby spinach and add this to the top of the Spring mix and then top with the chopped apple mixture and serve. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">E</span>njoy and remember to be always mindful and eat with compassion! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurYeMY9IyHsDk25KlN2arpHvNFLS75-pHpiKOwbG2cVpDEOiFwNjinBw6xW05VNePxyfqqNDyekFFgsT2NIgv0Tq7WbThsY3xl7BS4iYRhq_qU3HGRD9q3bCqGzNTGpYBbKE6aHRHeInm/s1600/Untitled.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurYeMY9IyHsDk25KlN2arpHvNFLS75-pHpiKOwbG2cVpDEOiFwNjinBw6xW05VNePxyfqqNDyekFFgsT2NIgv0Tq7WbThsY3xl7BS4iYRhq_qU3HGRD9q3bCqGzNTGpYBbKE6aHRHeInm/s1600/Untitled.png" height="139" width="200" /></a></div>
<br />Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-85765577156990059322015-03-01T16:51:00.000-07:002015-03-01T16:54:03.519-07:00Thai Coconut Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEp2R7FtRRrratapCLIWhEOqDcTodKIgR9PCOImzIDiajwaWQ9_AyGcLqPluUsXCYa-CZjnZVkyQFV1tfnEc5oj499cKybdWsMzAjONlC6NJ3cV1jf0Xq1bthmgqNQG0o-ySRuPA9nibZ2/s1600/Screen+Shot+2015-02-20+at+2.30.15+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEp2R7FtRRrratapCLIWhEOqDcTodKIgR9PCOImzIDiajwaWQ9_AyGcLqPluUsXCYa-CZjnZVkyQFV1tfnEc5oj499cKybdWsMzAjONlC6NJ3cV1jf0Xq1bthmgqNQG0o-ySRuPA9nibZ2/s1600/Screen+Shot+2015-02-20+at+2.30.15+PM.jpg" height="398" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">T</span>here is something very comforting about a warm curry. This dish is so easy to make and full of fresh vegetables, healthy fats. I keep my fats very low in all my dishes. A good tip to always remember is, the fat you eat is the fat you wear. That being said some fat is good for you and they all should be plant based. Some healthy fats are avocados, coconut, and nuts.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups of sushi rice (you can use any type of rice, I just happen to love sushi rice because it's sticky)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 cups of chopped fresh vegetables (I used, sugar peas, carrots, and zucchini)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup of low sodium vegetable broth </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 can of light coconut milk</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 lime</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tbs of Thai curry powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Red pepper flake</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Toasted sesame seeds</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Directions</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cook your rice and set aside. Chop all of your vegetables and lightly steam them. I like my vegetables warm but to still have a little crunch to them. In a sauté pan on medium heat add the vegetable stock, and the coconut milk and stir until the two are combined. Then add the curry powder and the juice from a lime. The lime will give it lots a flavor with no need for salt. Whisk this mixture until combined and cook the sauce util it starts to thicken a little bit. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To assemble the dish I scoop 2 cups of rice into a bowl and turn it out onto a serving bowl. I then ladle the curry sauce around the rice, then add the vegetables. Garish with sesame seeds and red pepper flakes. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">E</span>njoy and remember to be always mindful and eat with compassion!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7sN07zmiobpIRjBjZLokIFzEnUq9We1vbV7fmITp67PQOgLt1icjI9cwUwH9EavRm85AhOwcUFVsTxdCzad1obYG9g0ht9JXGW1scH2qL2moxbu9tpRN0itn5kdZBaxWPNMPRYMex0yDv/s1600/Untitled.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7sN07zmiobpIRjBjZLokIFzEnUq9We1vbV7fmITp67PQOgLt1icjI9cwUwH9EavRm85AhOwcUFVsTxdCzad1obYG9g0ht9JXGW1scH2qL2moxbu9tpRN0itn5kdZBaxWPNMPRYMex0yDv/s1600/Untitled.png" height="139" width="200" /></a></div>
Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-33673941001338794552015-02-25T08:30:00.000-07:002015-02-25T08:52:42.319-07:00Raw Vegan Mushroom Lettuce Wraps<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSv0m-bYHtP4EDkqTh91vhOHIlqcd_6j6s9E-JCHIGItCfnZ2jgSbnHNRXsBelAPTCVYckopAF2J7q9Ej-OqqTS7imVnKV97WUPRXLPdf8sxO1mQrF31p175YTigdnZIpcmw7ioYKLN4v/s1600/Screen+Shot+2015-02-24+at+8.52.36+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSv0m-bYHtP4EDkqTh91vhOHIlqcd_6j6s9E-JCHIGItCfnZ2jgSbnHNRXsBelAPTCVYckopAF2J7q9Ej-OqqTS7imVnKV97WUPRXLPdf8sxO1mQrF31p175YTigdnZIpcmw7ioYKLN4v/s1600/Screen+Shot+2015-02-24+at+8.52.36+PM.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">I</span> believe that ultimate health and well being can be achieved if the majority if not all of your diet is full of raw fruits and vegetables. (raw meaning, not cooked) I love eating raw, I know I am getting the full nutritional benefits from my meals. I never feel slow or sluggish instead I feel alive and vibrant. These lettuce wraps are fully raw and are so delicious.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups of white button mushrooms, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 can of sliced water chestnuts, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup of dry roasted, unsalted cashews, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 green onions, sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup of julienned carrots</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Butter lettuce leaves</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">3 Tbs of low sodium Tamari</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 splashes of apple cider vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 healthy dollop of Sriracha</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Tbp of coconut sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 inch of fresh ginger, minced</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Chop all of your nuts and vegetables and put it all in a big bowl. Mix all of the marinade ingredients in a separate bowl, then pour the marinade over. Let your vegetable mixture marinade for at least an hour at room temperature before spooning the mixture into your lettuce cups.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">E</span>njoy and remember to be always mindful and eat with compassion!</span><br />
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<br />Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com1tag:blogger.com,1999:blog-5462758612019377714.post-81729511552436887202015-02-24T16:45:00.002-07:002015-02-25T08:59:26.605-07:00Cherry Chia Seed Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JKw4M_A0_Cbo5vPP1d801OR8nkVyKUS8ijYOShEqYn98rk-QNIm7egHpv5dOmEYVyPguHuzFfjd0oml2XgITXx7FtPw-HHOo0pb-sO8iy1Ovz0EFgm2TdjizZrBpl-I2YaahBdR1Lsxa/s1600/cherry+smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JKw4M_A0_Cbo5vPP1d801OR8nkVyKUS8ijYOShEqYn98rk-QNIm7egHpv5dOmEYVyPguHuzFfjd0oml2XgITXx7FtPw-HHOo0pb-sO8iy1Ovz0EFgm2TdjizZrBpl-I2YaahBdR1Lsxa/s1600/cherry+smoothie.jpg" height="397" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">E</span>ach morning I start my day with a 32oz of fresh water followed by a fruit smoothie. Fruit smoothies give me proper energy and mental clarity I need for a successful day. I make sure each smoothie is packed full of revitalizing and nourishing nutrients, such as chia seeds. Chia seeds are natural energy boosters, they are packed full of wonderful plant protein, calcium, and omega-3 fatty acids.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups of frozen cherries</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 ripe bananas</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 cups of coconut water</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Tbs of chia seeds</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Directions</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add all of your ingredients to a blender (I use a Vitamix). I usually add the frozen fruit first so its close to the blade and mixes well. Blend for several minutes until the desired creaminess is reached. If you like your smoothies not as thick add a bit more water until you reach the desired consistency. Pour your smoothie into a glass or mason jar and serve.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">E</span>njoy and remember to be always mindful and eat with compassion!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdg4aBba2DeRVCQeGpcW98-6k2nrks32aE3QqdUNCgMtlGcNFGlU0sjVGOTTROwwwQBC4OLEY2JQodAanDE_cEd1J9f8uSdINmatXejFlvgZLOP9Nbjtls_1tZqftGxEIq8B9e0uqU0dLW/s1600/Untitled.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdg4aBba2DeRVCQeGpcW98-6k2nrks32aE3QqdUNCgMtlGcNFGlU0sjVGOTTROwwwQBC4OLEY2JQodAanDE_cEd1J9f8uSdINmatXejFlvgZLOP9Nbjtls_1tZqftGxEIq8B9e0uqU0dLW/s1600/Untitled.png" height="139" width="200" /></a></div>
Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-35964937571580853942015-02-22T11:25:00.000-07:002015-02-24T20:50:15.927-07:00Asparagus Walnut Pesto Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pjvBRL6M35YxgqNVwDi44WG7uj7Vd3hUIjRQ7FbIhY3uKMLozJilC6aBkxxlZNG7n-7eRqWXP4k7wMNRRJ8TmS5xcn6Ghki8FLtxEwg71ek7mVEpR3LtI1CGFw_NZkfH9_76QvOgg_L2/s1600/Screen+Shot+2015-02-21+at+8.10.24+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pjvBRL6M35YxgqNVwDi44WG7uj7Vd3hUIjRQ7FbIhY3uKMLozJilC6aBkxxlZNG7n-7eRqWXP4k7wMNRRJ8TmS5xcn6Ghki8FLtxEwg71ek7mVEpR3LtI1CGFw_NZkfH9_76QvOgg_L2/s1600/Screen+Shot+2015-02-21+at+8.10.24+PM.jpg" height="395" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">I </span>try not to use a lot of oil in my cooking because of the added fat. I try to keep my meals low fat but a dollop of vegan pesto is alright now and then. This plant based dish is hearty and very flavorful. Toasted walnuts are the star ingredient in this pasta dish. Walnuts alone are so flavorful but when slightly toasted they are unbelievably yummy! Walnuts are rich in omega-3 fatty acids, they boost heart health, and also have anti-inflammatory benefits making them a delicious super food. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 package of gluten free brown rice spaghetti pasta</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp of vegan Pesto (read the ingredients, pesto is usually made with parmesan cheese)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 cloves of roasted garlic, chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 bunch of organic asparagus, chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 handful of organic whole walnuts, toasted and chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">A dash of red pepper flakes</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Directions</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cook your pasta until its al dente, rinse and set aside. In a nonstick pan toast your walnuts on medium high heat until fragrant. Add your chopped asparagus to this pan along with your chopped roasted garlic. Let this mixture cook for about 2 minutes add the pesto to the pan along with your pasta toss until the pasta is well coated. Serve and sprinkle with red pepper flakes for a little kick. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">E</span>njoy and remember to be always mindful and eat with compassion!</span></div>
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Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-28509509228603867452015-02-21T12:27:00.000-07:002015-02-25T08:59:42.940-07:00Coconut Blackberry Nice-Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfwqKk1Xo_Esdlj34YkufUJJV73AegXSBWtZmAq9uqn6x5Zc01JGbPu7zwfxuhSDq8xI7mERl7Ncr-IFDKhkE8bJHx3o1yUfGesfISz0OXKB37pLbhzHHusODX6cWyXhdK-ZBgVcedCVw/s1600/Screen+Shot+2015-02-20+at+2.33.04+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfwqKk1Xo_Esdlj34YkufUJJV73AegXSBWtZmAq9uqn6x5Zc01JGbPu7zwfxuhSDq8xI7mERl7Ncr-IFDKhkE8bJHx3o1yUfGesfISz0OXKB37pLbhzHHusODX6cWyXhdK-ZBgVcedCVw/s1600/Screen+Shot+2015-02-20+at+2.33.04+PM.jpg" height="398" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">E</span>veryone enjoys a cold creamy treat now and then. This nice-cream, is non dairy, a guilty free treat that tastes amazing. This nice-cream isn't just for dessert lovers it's healthy enough to indulge in for breakfast. You won't believe the texture and flavor of this treat, it really is wonderful. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">T</span>he secret to a creamy nice-cream is to use ripe bananas. Ripe bananas are covered with dark brown spots and their stems are black. The bananas should be falling off the stems, this means perfect ripeness. Fully ripened bananas have higher levels of antioxidants, immunity enhancement qualities, and are easier to digest. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup of fresh organic blackberries, plus a few for garnish</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup of organic unsweetened coconut flakes</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 ripe frozen bananas</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Tbs of vanilla</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup of cold water</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Directions</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Place all of your ingredients in a blender (I use a Vitamix) blend for several minutes until all of your ingredients have made a creamy ice-cream consistency. Spoon your creamy nice-cream into a bowl and top with your leftover blackberries and a sprinkle of coconut. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">E</span>njoy and remember to be always mindful and eat with compassion!</span></div>
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Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com0tag:blogger.com,1999:blog-5462758612019377714.post-56065928168415529612015-02-20T15:14:00.000-07:002015-03-02T19:02:11.218-07:00Mediterranean Pasta Salad <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdE7awTbzhA5nc0SmG5NkR26uADOkNaw6_zIHzxrCd-NQDNgzJCDDDMM8ecuWoDXqhyphenhyphen52J2sfhOFyD2fLKCVcB9FSkkNvoufnE0dNreM8ezPEL6cxBSnhOFW7QKD7-WIMMSqhTXgMjqNl/s1600/Screen+Shot+2015-02-20+at+2.29.39+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdE7awTbzhA5nc0SmG5NkR26uADOkNaw6_zIHzxrCd-NQDNgzJCDDDMM8ecuWoDXqhyphenhyphen52J2sfhOFyD2fLKCVcB9FSkkNvoufnE0dNreM8ezPEL6cxBSnhOFW7QKD7-WIMMSqhTXgMjqNl/s1600/Screen+Shot+2015-02-20+at+2.29.39+PM.jpg" height="396" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">I </span>have a love for cold pasta salads, they remind me of warmer days in the dead of winter. Here is a fresh pasta salad that is simple to throw together and munch on for lunch during the week. I love to add dark leafy greens to pasta loading this salad with lots vitamins and antioxidants, helping in decreasing the risk of cancer and other diseases. Spinach may also play roll in slowing down the aging process.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups of gluten free brown rice pasta (I used a variety of different shaped pasta)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 cups of fresh organic spinach leaves</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 pint of organic cherry tomatoes, halved </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup of pitted and halved kalamata olives</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup of marinated artichokes with red peppers (I get these from the olive bar)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Tbs of salt free greek seasoning </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Fresh cracked pepper</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Directions</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cook your pasta until al dente drain and rinse in cold water, set aside to cool. Halve your olives and tomatoes and add them to a large bowl along with the spinach, artichokes and dry seasoning. The artichokes will be soaking in a bit of marinade which will mix with the dry seasoning and make a tasty natural dressing. Once your pasta is cooled add it to the bowl of vegetables and toss to mix all the ingredients. Top with freshly ground pepper.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">E</span>njoy and remember to be always mindful and eat with compassion.</span></div>
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<br />Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com1tag:blogger.com,1999:blog-5462758612019377714.post-64725469057017039692015-02-19T17:52:00.000-07:002015-02-24T16:50:55.253-07:00Vegetable Risotto <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">I</span><span style="font-size: 13px;">'m excited to create this new food blog, all my new recipes will be 100% vegan Ⓥ. Not only will the recipes be all plant based but they will also be low sodium and cooked with without oil. Some might say that eating vegan<i> </i>is extreme and lacks in flavor, well I am here to prove that not only can you achieve ultimate health being vegan but that it can be delicious.</span><span style="font-size: 13px;"> This risotto is hearty and satisfying, a perfect comfort food. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: medium;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup of Arborio rice</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 leek, thinly sliced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 cups of sliced white mushrooms</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 bunch of thin asparagus, chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp of salt free Italian seasoning</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">32oz of low sodium vegetable broth</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups of white wine </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: medium;"><b>Directions</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Prepare your vegetables, in a separate sauté pan on medium high heat add the mushrooms and let them sauté until golden brown, when done set them aside. In a large saucepan on medium high heat add your thinly sliced leek. Let the leek sweat and caramelize naturally. When this process is done add the dry arborio rice and let the grain cook dry to the pan cook while stirring until it turns a light golden color, this adds to the flavor of the dish. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">E</span><span style="font-size: 13px;">njoy and r<span style="background-color: white; text-align: center;">emember to be always mindful and eat with compassion!</span></span></span></div>
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Laura Davishttp://www.blogger.com/profile/16758943499784836531noreply@blogger.com3