Spiced Cranberry Raisin Oatmeal with Coconut Sugar on Top!

Spiced Cranberry Raisin Oatmeal with Coconut Sugar on Top
Serves 2
Sometimes you want a big warm bowl of comforting oatmeal for breakfast. Oats, coconut milk and warming spices such as ginger dance around juicy, plump raisins and cranberries. The nice part about this recipe is how easy it is, all made in a rice cooker. Combine the ingredients, stir, press cook on the rice cooker, and a short while later the magical "click" alerts you to let you know your breakfast is ready. This recipe was a big hit. My husband's instant reaction was "oh my gosh it's good"! Enjoy this simple and nutritious breakfast from my heart and kitchen to yours!
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2/3 cup Oats (Gluten-Free Variety)
  2. 1 cup Coconut Milk
  3. 1/2 cup Water
  4. 1/8 tsp Salt
  5. 1 1/2 tsp Cinnamon
  6. Dash: Allspice, Ginger, Cloves, Cardamom
  7. 1/2 cup raisins
  8. 1/4 cup cranberries
Topping
  1. Sprinkle with coconut sugar and a few fresh raisins
Instructions
  1. Combine the ingredients in a rice cooker.
  2. Stir together until mixed well.
  3. Press cook, once the unit has clicked to warm/done, stir and transfer to two bowls.
  4. Top with a sprinkle of coconut sugar and a few fresh raisins.
Notes
  1. This recipe can also be made on the stove-top.
Artistic Vegan http://www.artisticvegan.com/

Apricot Cacao Nice Cream

Apricot Cacao Nice Cream
Serves 2
Creamy banana nice cream is infused with coconut milk, dried apricots, cacao nibs and cacao powder creating a tantalizing treat! Add a dash of reishi mushroom extract and flax powder to get an added boost for your brain and immune system. In a matter of minutes you can have a guilt-free, gluten-free, raw vegan breakfast for two! Did you know Reishi Mushrooms are known as "the mushroom of immortality" and the "herb of spiritual potency" in China? Now, you can enjoy its many healing benefits for spirit and body! Cheers to your health, shine ever so brightly!!!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1/2 cup + 1 dash Coconut Milk
  2. 3 cups Frozen Bananas
  3. 1/4 cup Dried Apricots
  4. 1 tbsp Cacao Nibs
  5. 2 tbsp Cacao Powder
  6. 1/2 tsp Reishi (Opt but recommended!)
  7. 1 tbsp Flax Meal
Instructions
  1. Place everything in a high speed blender, blend until nice and creamy, pushing down the sides as needed with a spatula or butter-knife. Place in a bowl or cup, top with an apricot and enjoy!!!
Notes
  1. Freeze the bananas in 1" - 1.5" chunks the night before, or until hard.
  2. Source for Reishi Mushroom Information: http://mushrooms4health.com/reishi-mushroom-of-immortality/
Artistic Vegan http://www.artisticvegan.com/

Homemade Spiced Sausage – Vegan, Soy, Oil + Gluten-Free

Homemade Spiced Sausage
Serves 4
Homemade Spiced Sausages are a fabulous edition to add to your meal as a meatless option. This sausage is great as is is free of soy, gluten and is 100% vegan! I like to double the recipe and freeze the balance for future use. This recipe offers flavor, spice and everything nice. The sausages are hearty, filling and moist but not too moist. We really enjoy these and hope you do too!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Spice Mixture
  1. 1 ½ tsp garlic powder
  2. ½ tsp black pepper
  3. 1 tsp salt
  4. 2 tsp Chili Powder
  5. 1/2 tsp Cayenne
  6. 1 tsp red pepper flakes (+++ we like it spicy and added more!)
  7. 1 tsp. oregano
  8. 1/8 tsp. allspice
Sausages
  1. 2 tbsp vegetable broth or water
  2. 1 cup chopped green chili peppers
  3. ¼ cup onion, finely chopped
  4. 1 garlic clove, minced
  5. 2 cups cooked black-eyed peas, drained and rinsed
  6. 2 tbsp pureed tomato
  7. ¼ cup nutritional yeast
  8. ½ cup brown rice flour (**see below)
  9. 1 tsp. xanthum gum
  10. 3 tbsp. of Braggs Liquid Aminos
Instructions
  1. Prepare spice mix in advance and set aside.
  2. Heat skillet with 2 tbsp of vegetable broth or water. Sauté the green chili peppers, onions and garlic until soft. Set aside to cool.
  3. In a large bowl, add the black eyed peas and mash them up. Wash your hands, roll up your sleeves and mash with love! Or use a fork or potato masher. Leave it rough with chunks vs. a puree.
  4. Add pureed tomato, nutritional yeast, spice mix and brown rice flour, mix well. Sprinkle the xanthum gum over the mixture and incorporate well.
  5. Add the cooled veggie mixture and mix into the dry ingredients. Add the Liquid Aminos to the bowl and mix well.
  6. Divide the mixture into 4 parts. Shape each portion into a log. Wrap the logs individually in parchment paper or foil and steam for 15-20 minutes. I used our steamer, otherwise they could be steamed in a metal steamer that sits atop a large stockpot of boiling water. Refrigerate for 4 hours, preferably overnight to firm.
  7. When ready, cook however you desire. May be frozen for future use as well. We have enjoyed them baked, sautéed and steamed. So far enjoying each variation. Enjoy the fruits of your labor!
Notes
  1. **Brown rice flour can be made by taking brown rice, placing it in a blender, food processor or coffee grinder. Pulse / process until it creates a fine flour. Neat!
  2. **Prep time excludes refrigeration time.
Adapted from Artistic Vegan & The V Word
Artistic Vegan http://www.artisticvegan.com/

Artistic Vegan on Capricorn Radio

Hi everyone! I’m really excited to announce I did my first radio show with James Swagger out of Ireland on Capricorn Radio. We discussed my book Meatless Mainstays for Modern Man and a Vegan/Vegetarian Lifestyle.

Meatless Mainstays

I usually keep comfort with my keyboard but with Gerald’s tender love and support he helped me overcome a fear and do my first radio show, introduced as a husband and wife team! I love it!

Do you get nervous when you speak publicly? I meditated, took deep breaths, did my homework and got in touch with myself first before coming to the mic. I started out quite nervous and then warmed up right away with James’s kind demeanor and great interviewing skills. The show was on a Friday which is funny based on my Fearless Friday posts!

The interview was a free flow of conversation so a wide variety of topics were covered. From the basics of what the difference is between vegan and vegetarian lifestyles, to conspiracy, to my husband’s theory’s of energy and matter and more. It was a really fun conversation and a thrilling experience! Take a peak and see if there is something in there for you!!

I also set up a new page with videos, more to come!

Have a great weekend!
Christa

Mixed Berry Papaya Crumble – Gluten Free & Vegan

Mixed Berry Papaya Crumble - Gluten Free & Vegan
Serves 4
I was craving something sweet after dinner and wanted to make a nice dessert for Gerald and I. I had a ripe papaya and wondered what it would taste like in a dessert. Not sure what to do I fumbled through some cookbooks of mine and stumbled on a recipe for a Rhubarb & Plum Crisp. Not having rhubarb nor plums I decided to make up my own variation with mixed berries, papayas, and convert it to gluten-free and oil-free. The result? DELICIOUSNESS! It was so irresistible we at the whole crisp, I made it again and sure enough it was gone in a flash. Enjoy!!!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 1/2 cup Mixed Berries (Fresh or Frozen)
  2. 1 1/2 cup Papaya - Cut into 1/2" pieces
  3. 1/8 cup Coconut Palm Sugar Crystals
  4. 1/2 tsp Cinnamon (or healthy dash)
For the topping
  1. 1/4 cup Chopped Pecans
  2. 1/4 cup Cashews
  3. 1/3 cup Mashed Banana (1 ripe banana, mashed)
  4. 1/2 cup Gluten Free Flour
  5. 1/2 cup Puffed Amaranth (or puffed quinoa)
  6. 3 tbsp Coconut Palm Sugar Crystals
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Pre-grease a 8" square baking dish or bread pan, whatever you have on hand.
  3. Place the Mixed Berries in the baking dish, top with the papaya and sprinkle with coconut palm sugar crystals and cinnamon.
  4. To make the topping, combine the gluten free flour, puffed amaranth and mashed banana in a bowl. Mash together with your hands. Wash hands and add balance of coconut palm sugar crystals and nuts. Stir to combine.
  5. Cover the fruit with the crumb topping and bake in a preheated oven for 25-30 minutes, or until golden and bubbling. Let cool for 5 minutes and enjoy!
Notes
  1. 1 Cup of Gluten Free Flour could be used vs. the Puffed Amaranth, I added it for more protein.
  2. Try your favorite nuts or use your favorite seed if allergic to nuts.
  3. Try your favorite blend of fruit.
  4. An alternative sweetener to Coconut Palm Sugar Crystals may be substituted. I changed the original recipe in over 10 ways, feel free to do the same with mine letting your creativity flow!!!
Adapted from The Vegan Cookbook; Rhubarb & Plum Crisp
Adapted from The Vegan Cookbook; Rhubarb & Plum Crisp
Artistic Vegan http://www.artisticvegan.com/

Homemade Gluten Free Crackers

Homemade Gluten Free Crackers
Yields 28
Crisp, crunchy, flavorful crackers that are gluten-free. These Pecan Crackers Infused with Dill are incredible. Enjoy them in soup, with dip or as is. My husband is a huge fan! Made from whole food ingredients that provide a healthy boost of energy, enjoy!
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Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Ingredients
  1. 2 Cups Pecans
  2. 2 Tbsp Flax Meal
  3. 1/4 Cup Hot Filtered Water
  4. 1 Tbsp Fresh Dill (or 1 tsp dry)
  5. 1/2 tsp (ea) Salt, Pepper and Red Pepper Flakes
  6. 1/4 tsp Garlic Powder
Sprinkle with
  1. Sea Salt, Pepper and Red Pepper Flakes (Sometimes I add Garlic Powder).
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place the pecans in a food processor, pulse until a flour forms.
  3. Place the balance of the ingredients in a food processor. Pulse to combine well.
  4. Take 2 equal sized pieces of parchment paper or wax paper.
  5. Roll the dough into a ball. Place the ball in-between the cooking paper. Using a rolling pin, roll the dough out, until it is 1/8" thin.
  6. Use a ruler and pizza cutter to make 2" x 2" crackers. Sprinkle with seasoning. If using parchment paper, transfer to a baking sheet, carefully breaking apart once done. If using the wax paper, carefully place each cracker on a greased baking sheet using a spatula.
  7. Bake 12 minutes, until brown edges or desired consistency. As they cool they will crisp. Enjoy the fruits of your labor, impressive!
Notes
  1. I place the not so perfect pieces on the bottom of the bowl and highlight the pretty ones on top. By the time you get to the bottom, you don't mind because they taste so good. :)
Adapted from Elene's Pantry
Adapted from Elene's Pantry
Artistic Vegan http://www.artisticvegan.com/

Turmeric Lentil Soup Infused with Cilantro

 

Turmeric Lentil Soup Infused with Cilantro
Serves 6
Hearty soup packed with garden fresh vegetables, onions, garlic, turmeric, dark leafy greens, herbs and lentils. Filling, cleansing, flavorful with many healing ingredients from Mother Nature. Serve it with your favorite crackers, bread or french fries. As an appetizer or if you are under the weather. I took the recipe from my cookbook Artistic Vegan: Meatless Mainstays for Modern Man and added a few new touches. Bon Appétit!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1.5 Cup Onion - Chopped
  2. 1/4 Cup Garlic - Chopped
  3. 1/4 Cup Fresh Turmeric - Chopped
  4. 1/4 Cup Jalapenos - Sliced (+/-)
  5. 1 Cup Turnips - Peeled and Sliced
  6. 1 Cup Carrots - Peeled and Sliced
  7. 6 Cups Vegetable Broth (Or 3 Cups Broth / 3 Cups Water)
  8. 1 1/3 Cups Lentils
  9. 1/2 tsp (ea) Salt, Pepper, Garlic Powder and Red Pepper Flakes
  10. 2 Cups Dark Leafy Greens - Chopped
  11. 1 Cup Fresh Cilantro - Loose (Opt: Touch of Dill & Basil)
Instructions
  1. Wash and prepare the vegetables.
  2. Place everything in a pot except for the dark leafy greens and herbs.
  3. Bring to a boil, reduce to a simmer, cover and cook for 30+ minutes until the lentils are done.
  4. Stir in the fresh greens and fresh Cilantro. Serve hot, season additionally to taste.
Notes
  1. Pairs well with Pecan Crackers, Recipe Coming Soon!!!
Adapted from Meatless Mainstays for Modern Man
Artistic Vegan http://www.artisticvegan.com/

Garden Love

The dirt beneath my feet, the sun on my shoulders, the breeze kissing my cheeks, the birds chirping in the distance, butterflies passing by and new blossoms on our plants. Today was a good day. It’s a new week, a new year and I have a feeling it is going to be great!

Lover Carrots

I am a romantic at heart and am tickled when I find reminders of love in nature. I often find heart rocks or heart clouds but never lover veggies! These were the first carrots we ever grew and I picked them on Christmas. It was a Christmas present I’ll never forget and one of my favs! TWO LOVER CARROTS! They were embracing each other as I pulled them out. I had to share the love.

Lovers

The harvest is one of my favorite parts!

Garden Harvest Jan 2015
Tonight we had Kohlrabi Fries, Sweet and Spicy Carrots and Tofu “scampi” with Bak Choy! The Tofu “Scampi” was from Quick Fix Vegan and was delicious!!!
We grew 90% of our dinner and it  such a good feeling.

There is nothing like going to Missouri, passing the Amish on their horse and buggy, getting lost on an old dirt road and ending up in an old community with heirloom gardens ‘n seeds galore. Then taking those seeds years later, planting them in a transient circumstance and growing a garden with my husband. So this dinner took years to prepare but it was worth it!!!

Garden Dinner

There is something magical about prepping the land, planting seeds, having faith, water and sunshine and then magically the plants appear. Months later, harvest time! Assuming no critters, disease, lack of nurturing or too much nurturing didn’t harm them. This garden has been the most fruitful garden we’ve had and man it’s fun! With all of the GMO, nanites and more if ever possible, get heirloom seeds and plant them. :)

To a healthy vibrant life!
Christa

 

Sweet Potato Bread – Vegan & Gluten-Free

Hi everyone! I hope you all had a fantastic weekend and were able to get some much needed down time. We watched The Secret as it had been years. We were blown away at how connected it was to my husbands new book 7th Planet, Mercury Rising. Similar concepts of energy and thought were discussed. Very interesting!!! I decided to test The Law of Attraction and envisioned fresh roses. Soon I was in the kitchen baking up this beauty. When I created this recipe I made it with love for my husband and for the first time thought to extend that love to ALL of you. My hope was that it would turn out extra delicious so you could enjoy it too. It worked!!! I shared some with our friend and soon it was gone in a flash. When I stepped outside to garden I turned and there was our friend with fresh cut roses! The Law of Attraction in action. :) It was a neat moment that I thought I’d share.

Sweet Potato Bread

This is an extremely special recipe. I first made it when dating my now husband, Gerald. It was so good I’d use the recipe for special occasions. It was the first homemade item I shared with his eldest son who really enjoyed it. I made loaves for my girlfriends in the office one year and as I was baking the bread, I would insert my knife to check on it. I’d taste it on it’s way out to ensure it was worthy. ;) In that process I dropped my retainer in the oven!! I scrambled to get it out quickly and burned my arm. The retainer was okay but I had the scar even on my wedding day! It’s since faded. Haha so be careful ladies and gents. Moral of the story? Slow down, pull the loaf out first, then insert the knife. Thankfully it was worth it. The recipe forged a memory in my brain and to this day they ask for the recipe!

Sweet Potato Bread GF

This recipe was originally for pumpkin bread and still can be my friends. I just happened to have a sweet potato so therefore it became sweet potato bread. The beautiful thing? I used 1/4 cup less sugar due to the sweetness of the sweet potato. Oh yeah! It’s been years since I’ve made this recipe and I won’t let that happen again. It’s SO good!! This is a recipe to keep around for years to come. It works every time, others love it and it tastes incredibly good.

Sweet Potato Bread – Vegan & Gluten-Free

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8 Slices

Serving Size: 1 Slice

Calories per serving: 157

Fat per serving: 2.7 g

Ingredients

  • 1 1/4 cups gluten free flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon cloves
  • 1/8 teaspoon ginger
  • 1 cup sweet potato puree
  • 1.5 tbsp flax meal
  • 1/4 cup warm water
  • ¼ cup dairy free milk
  • 1 ripe banana
  • 1/4 cup coconut sugar

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour loaf pan.
  3. Combine the dry ingredients in a large bowl and combine.
  4. Combine the wet ingredients in a small bowl and mix well together.
  5. Slowly stir wet into dry and pour into prepared loaf pan.
  6. Bake 40-50 minutes. Done when knife comes out clean.
  7. Serve as is or top with your favorites. I chose a dark Agavy syrup. Yum!

Notes

4 Weight Watchers Points Plus Per Serving

*If allergic to ginger; omit or replace with nutmeg.

http://www.artisticvegan.com/sweet-potato-bread-vegan-gluten-free/

Sweet Potato Bread - So Good Dragons Like It!

Best wishes for a beautiful week!

Christa

 

Homemade Coconut Butter

Recently I found a new friend in the kitchen, coconut butter! It’s made from primarily coconut meat or flakes so it is packed with fibers. The fiber can help slow the absorption of sugar. A plus in treat making. :)

Homemade Coconut Butter

Who knew you could make it at home and save big bucks? I didn’t! I learned from The Ancestral Chef Louise Hendon; “How to Make Coconut Butter At Home”! I loved the results SO much I wanted to share with all of you. I really liked her detailed outline and how she provided different methods for each kitchen tool. Here is how mine turned out.

Coconut Butter

There is something magical about doing things yourself. I find so much joy in making things from scratch. Each time you use the coconut butter there will be sweet satisfaction knowing you did it!!!

Homemade Coconut Butter -Empowering!

To your health!
Christa

Blackberry Nice Cream Tower with hints of Chocolate and Ginger

Happy New Year!!!

Berry Ginger Nice CreamI hope you are all off to a great start this New Year. It’s almost hard to believe it is 2015. I still remember Y2K and how I thought there would be a sudden shift of the way we lived. Now, 15 years later, we are seeing futuristic technological advancements that do seem to be out of the Space Age. My husband discusses some of them as well as many other life-changing enlightening topics in his new book 7th Planet, Mercury Rising! It is hot off the press, released 1/1/2015!!! I can NOT wait to read it! I’ve had the joy of hearing it and reviewing it, but not doing a deep dive with my notebook and highlighter out. Soon! Gerald was blessed with the artistic touch from UHL Studios where artists David Uhl and Stuckie D took Gerald’s design concepts and created a beautiful masterpiece! Thank you both so much for pulling this together so quickly and doing such fine work. Each time I see it I say “wow”!

7th Planet Mercury Rising

Gerald was blessed on more than one account with editorial oversight from Jeanie Brosius King, co-owner of Junction Rivers Winery in Junction, Texas. She worked long hours under an incredibly small deadline and got the job done with smiles along the way. Thank you Jeanie for your endless dedication to Gerald’s mission!!

JBK

The excitement is in the air tonight at our home! Good news is on the horizon for The Artistic Vegan Community as well. Select recipes from Artistic Vegan will now appear on One Green Planet’s website! The first recipe shared was a huge success getting over 2K likes in the first day and at 3.8K today. I am so happy to be a part of the “Green Monster” movement!

One Green Planet - Yahoo!

With the onset of 2015 it brings thoughts of New Years Resolutions. Do you make resolutions each year? If so, do you keep them? Do you ever go back and see if you finished them? This year I decided to do something different. I’m going to dig out old journals, (I have some on my desk now in anticipation) vision boards and to-do-lists to see what I accomplished and what I didn’t. If the old resolution, goal or to-do list item still resonates with me then I am going to start there versus making a whole bunch of new resolutions. I want to have better self-integrity and keep my dreams alive. I also want to keep doing what I’ve been doing…it seems to be working. More of that please! :) So, that is my plan! What is yours?

Now, enough soul food let’s get to the yummy ice cream. This recipe was inspired by a funny conversation I had with a girlfriend, Mari. I was telling her that in general “I keep a somewhat vanilla front with sparks of chocolate chips here and there.” She thought it was pretty funny and came back with “I think I am more like vanilla or even strawberry with a chocolate vein and hidden wells of hot ginger no-one was expecting to find and some pretty tooth breaking nuts too.” I about rolled on the ground, tickled by her expression, but then the “fat girl” in me thought dang, that ice cream sounds good! haha!

The next morning I was bubbling with enthusiasm as I made ice cream inspired from my friends interpretation of her personality. It sure made it more exciting than most mornings. I decided to add a spark of my flare with blackberries and beet powder for a pulsing vibrant color. I hope you enjoy this recipe as much as we do. It is a new favorite flavor of ours. Mari-Ice-Cream bursting with life! This ice cream reminds you of why you are alive. To live, enjoy, taste, touch, feel and splurge in a health conscious way. It is enormous, creamy, pretty and vibrating with life. Enjoy this mouthwatering, lick-your-bowl, “did you finish yours?” treat!

Blackberry Ginger NiceCream

Blackberry Nice Cream Tower with hints of Chocolate and Ginger

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2

Serving Size: 1 Large Bowl

Calories per serving: 308

Fat per serving: 3.0 grams

Ingredients

  • 3 cups frozen bananas
  • 1 cup frozen blackberries
  • 1 tsp beet powder
  • 1 tsp fresh ginger - peeled and sliced fine
  • 1/4 cup cacao nibs
  • 1/4 cup cashews
  • 1/2 cup dairy free milk

Instructions

  1. Place ingredients in a blender or food processor
  2. Use a butter knife or strong spatula to press sides down, repeat until creamy
  3. Give it an extra blend
  4. Place in a zip lock bag with the corner cut off, seal and squeeze in circular motions into two bowls creating a large tower of ice cream.
  5. Dig in!!!

Notes

8 Weight Watchers Plus Points

http://www.artisticvegan.com/blackberry-nice-cream-tower-with-hints-of-chocolate-and-ginger/

Thank you all for your support in 2014! May many lives be changed as more people take on a new lifestyle that embraces Mother Earth! To your continued health journey.

With love,

Christa

Sweet Potato Oatmeal Raisin Cookies

I hope you all have had a wonderful holiday season so far and are enjoying yourself wherever you may be! My husbands birthday is 2 days before Christmas so I tend to be more focused on his big day than on the holidays. I ensured he was pampered all day long. We enjoyed a beautiful hike together with the most beautiful views. It was very nice to get in nature and work some different muscles that hadn’t been used in a while. :)

We started his big day with Sweet Potato Lattes and a Smoothie Bowl!

GC Birthday Smoothie!It was a strawberry, banana, pineapple smoothie infused with beet powder, served with fresh mango and cranberries on top. He said it was better than cake. Success!

We enjoyed “cheese” and crackers on the trails and it was so special, what a treat for vegans. The recipe is featured in my new e-Book that you get upon subscribing!! :)

Cheese

When I was growing up it was tradition that we’d get whatever our heart desired for our birthdays for dinner and dessert. I asked my husband what he would like and he asked for a vegan omelet! I responded “with home fries and a biscuit with jam?” He smiled and said yes! I knew I was up for a challenge but thankfully Richa with VeganRicha.com came to the rescue. If your an omelet lover like my husband then you must try her incredible recipe, click HERE. It came out PERFECTLY! My husband declared it was the best one I’ve made yet and raved about how good it was. I HIGHLY recommend her inventive recipe. The home-fries recipe can be found HERE and the gluten-free nice and easy biscuit recipe HERE. The meal can be yours too!!! :) We ended the day with a special cheesecake creation that I’ll gladly share soon.

Gerald's Birthday Dinner

As I write this I have little birdies flapping happily outside the window. Timid, kind and curious.  EEK! The small things in life.  I caught one mid-action the other day, a little blurry but super neat. :)

Bird in Action

Wasn’t this post supposed to be about cookies?

Coookies -

Sweet, warm, soft, moist cookies?

Christmas Cookies

YES! Sweet Potato Oatmeal Raisin Cookies that are out of this world, hard to stop at two, unbelievably good cookies!

Sweet Potato Oatmeal Raisin Cookies

We shared them with our friends on Christmas Eve and I was asked “YOU made these??” I proudly said yes! Knowing they’re gluten-free, vegan, refined-sugar-free and oil-free!!! Healthy cookies that taste like your having a guilty treat but wait – no guilt here!! Only a couple cookies remained when we left and everyone raved about them even asking for the recipe. Fortunately I modified a recipe of mine so I was able to easily share on the spot. So here it is!!

Makes 24 cookies

Ingredients:

  • 2 Cups Almond Meal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1.25 cup sweet potato puree*
  • 1/4 cup mashed banana for oil-free (or olive oil)
  • 1.5 tsp Flax Meal
  • 1/4 cup warm water
  • 3/4 cup dates
  • 1/4 cup warm water
  • 1 tsp vanilla
  • 2 tbsp agave syrup (or use a maple syrup or honey for vegetarian)
  • 2 cups Gluten Free Rolled Oats
  • 2 cups raisins

Directions:

  1. Preheat oven to 375 degrees Fahrenheit. Prepare a baking sheet with baking paper or lightly grease.
  2. Create the almond flour by blending raw almonds together until a fine powder is formed (or use a prepared almond flour).
  3. Place almond flour, baking powder, baking soda, salt cinnamon and nutmeg into a large bowl and mix until well combined.
  4. Mix the flax meal and warm water in a small bowl. Mix well to create a vegan egg substitute. Set aside to congeal. For non-vegans an egg could be used here.
  5. Combine the dates and warm water in a food processor, pulse until a chunky paste is formed. In the same container, add the flax mixture, vanilla and agave syrup. Pulse until mixed well.
  6.  Incorporate the wet to dry until mixed well. Slowly add in the oats and raisins, folding until well combined.
  7. Take a big spoonful of batter, form into a nice sized ball and press into the shape of a cookie. (Wet hands help here!) Place on the prepared cookie sheet, I have a smaller pan so I filled 8 cookies per pan for 3 total batches. Cook each batch for 20 minutes. Use a spatula and place on a cooling rack or surface to cool and ENJOY! Oh my gosh these are SO great and deserve to be enjoyed by you and as many other people as possible!

*TIP: My favorite way to make sweet potatoes is to peel, cut and steam for about 20-25 minutes until soft and then proceed to blend in the blender or food processor until nice and creamy. Proceed to use or store in the fridge or freezer for future recipes.

To plant based living!
Christa

Sweet Potato Cookies

 

Winter Glow Smoothie

Refresh and reset your system with a Winter Glow Smoothie filled with leafy greens and fresh fruit to boot! Don’t let the green scare you away it actually tastes very delicious. Gerald was surprised at how green it was yet how great it tasted. With everything finely blended into a smoothie it’s incredibly easy on your digestive system and offers an immediate energy boost!

The smoothie is filled with bananas, papayas, lime juice, water and 2 cups of dark leafy greens with enough nutrition to have your body smiling back at you for being so kind to it.

This smoothie fills my HEART CHAKRA or Anahata up with LOVE! The dark leafy greens provide the vibrational rate needed to balance our love chakra helping us start our day out right…in love. The heart chakra relates directly to the Thymus Gland. We chose Bak Choy a Chinese Cabbage, a cruciferous vegetable, which appears to enhance thymus function. Some say a life without love can negatively effect your Thymus gland. Join me and feel the love with this smoothie!

Winter Glow Smoothies

Serves: 2   Time: 5 minutes  Calories per serving: 176  WW Points: 5

Ingredients:

  • 2 cups dark leafy greens
  • 1 cup papaya
  • 2 ripe bananas
  • 2 cups cold filtered water
  • 1 freshly squeezed key lime (2″ diameter)
  • OPT: Any additional super-foods or protein powder

BLEND – SLURP – VIBRATE! :)

Winter Glow Smoothie1

With love!

Christa