Spiced Cranberry Raisin Oatmeal with Coconut Sugar on Top!

1/28/2015 0 Comments

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!

Total Time: 25 Minutes | Prep Time: 5 Minutes | Cook Time: 20 Minutes | Serves: 2

Ingredients:

2/3 cup Oats (Gluten-Free Variety)
1 cup Coconut Milk (or favorite non-dairy)
1/2 cup Water
1/8 tsp Salt
1 1/2 tsp Cinnamon
Dash: Allspice, Ginger, Cloves, Cardamom
1/2 cup raisins
1/4 cup cranberries

Topping:

Sprinkle with coconut sugar and a few fresh raisins

Peaceful Preparation:

Combine the ingredients in a rice cooker.
Stir together until mixed well.
Press cook, once the unit has clicked to warm/done, stir and transfer to two bowls.
Top with a sprinkle of coconut sugar and a few fresh raisins.

Note:
This recipe can also be made on the stove-top. Fresh fruit on top with a splash of non-dairy milk is fabulous.

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Apricot Cacao Nice Cream

1/23/2015 0 Comments

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!!!

Total Time: 5 Minutes | Servings: 2 Bowls

Ingredients:
1/2 cup + 1 dash Coconut Milk
3 cups Frozen Bananas
1/4 cup Dried Apricots
1 tbsp Cacao Nibs
2 tbsp Cacao Powder
1/2 tsp Reishi (Opt but recommended!)
1 tbsp Flax Meal

Peaceful Preparation:
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:
Freeze the bananas in 1" - 1.5" chunks the night before, or until hard.

Source for Reishi Mushroom Information: http://mushrooms4health.com/reishi-mushroom-of-immortality/

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

1/21/2015 2 Comments

Homemade Spiced Sausages are a fabulous edition to add to your meal as a meatless option. This sausage is great as it 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!

Total Time: 40 Min + 4 Hrs Fridge | Prep Time: 20 Min | Cook Time: 20 Min | Servings: 4 Sausages

Spice Mixture:

1 ½ tsp garlic powder
½ tsp black pepper
1 tsp salt
2 tsp Chili Powder
1/2 tsp Cayenne
1 tsp red pepper flakes (+++ we like it spicy and added more!)
1 tsp. oregano
1/8 tsp. allspice

Sausages:

2 tbsp vegetable broth or water
1 cup chopped green chili peppers
¼ cup onion, finely chopped
1 garlic clove, minced
2 cups cooked black-eyed peas, drained and rinsed
2 tbsp pureed tomato
¼ cup nutritional yeast
½ cup brown rice flour (**see below)
1 tsp. xanthum gum
3 tbsp. of Braggs Liquid Aminos

Peaceful Preparation:

Prepare spice mix in advance and set aside.
Heat skillet with 2 tbsp of vegetable broth or water. Sauté the green chili peppers, onions and garlic until soft. Set aside to cool.
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.
Add pureed tomato, nutritional yeast, spice mix and brown rice flour, mix well. Sprinkle the xanthum gum over the mixture and incorporate well.
Add the cooled veggie mixture and mix into the dry ingredients. Add the Liquid Aminos to the bowl and mix well.
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.
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:

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!
Adapted from a recipe on my blog!

2 Comments

Artistic Vegan on Capricorn Radio

1/17/2015 0 Comments

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.
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!!

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Homemade Gluten Free Crackers

1/14/2015 0 Comments

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!

Total Time: 30 Minutes | Prep Time: 15 Minutes | Cook Time: 12-15 Minutes | Yields: 28 Crackers

Ingredients:

2 Cups Pecans or Almonds for Almond Crackers
2 Tbsp Flax Meal
1/4 Cup Hot Filtered Water
1 Tbsp Fresh Dill (or 1 tsp dry)
1/2 tsp (ea) Salt, Pepper and Red Pepper Flakes
1/4 tsp Garlic Powder

Sprinkle with:

Sea Salt, Pepper and Red Pepper Flakes (Sometimes I add Garlic Powder).

Directions:

Preheat the oven to 350 degrees Fahrenheit.
Combine the flax meal with the water to form a thick paste, this acts as a egg replacement. You could also use chia meal.
Place the pecans in a food processor, pulse until a flour forms.
Pour the pecan flour in a bowl, mix the dill, salt, pepper, red pepper flakes and garlic powder until combined. Add the congealed flax mixture and mix together until well combined. Kneed together with love.
Take 2 equal sized pieces of parchment paper or wax paper.
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.
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.
Bake 12 minutes, until brown edges or desired consistency. As they cool they will crisp. Enjoy the fruits of your labor, impressive!

Adapted from Elena's Pantry

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Mixed Berry Papaya Crumble - Gluten Free & Vegan

1/14/2015 0 Comments

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 in The Vegan Cookbook. 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!!!

Total Time: 45 Minutes | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Serves: 4

Ingredients:

2 1/2 cup Mixed Berries (Fresh or Frozen)
1 1/2 cup Papaya - Cut into 1/2" pieces
1/8 cup Coconut Palm Sugar Crystals
1/2 tsp Cinnamon (or healthy dash)

For the topping:

1/4 cup Chopped Pecans
1/4 cup Cashews
1/3 cup Mashed Banana (1 ripe banana, mashed)
1/2 cup Gluten Free Flour
1/2 cup Puffed Amaranth (or puffed quinoa)
3 tbsp Coconut Palm Sugar Crystals

Peaceful Preparation:

Preheat the oven to 375 degrees F.
Pre-grease a 8" square baking dish or bread pan, whatever you have on hand.
Place the Mixed Berries in the baking dish, top with the papaya and sprinkle with coconut palm sugar crystals and cinnamon.
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.
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 Cup of Gluten Free Flour or Gluten-Free Oats could be used vs. the Puffed Amaranth, I added it for more protein.
Try your favorite nuts or use your favorite seed if allergic to nuts.
Try your favorite blend of fruit.
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!!!

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Turmeric Lentil Soup Infused with Cilantro

1/10/2015 0 Comments

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!

Total Time: 1 Hour | Prep Time: 15 Minutes | Cook Time: 45 Minutes | Servings: 6

Ingredients:

1.5 Cup Onion - Chopped
1/4 Cup Garlic - Chopped
1/4 Cup Fresh Turmeric - Chopped
1/4 Cup Jalapenos - Sliced (+/-)
1 Cup Turnips - Peeled and Sliced
1 Cup Carrots - Peeled and Sliced
6 Cups Vegetable Broth (Or 3 Cups Broth / 3 Cups Water)
1 1/3 Cups Lentils
1/2 tsp (ea) Salt, Pepper, Garlic Powder and Red Pepper Flakes
2 Cups Dark Leafy Greens - Chopped
1 Cup Fresh Cilantro - Loose (Opt: Touch of Dill & Basil)

Peaceful Preparation:

Wash and prepare the vegetables.
Place everything in a pot except for the dark leafy greens and herbs.
Bring to a boil, reduce to a simmer, cover and cook for 30+ minutes until the lentils are done.
Stir in the fresh greens and fresh Cilantro. Serve hot, season additionally to taste.

Pairs well with crackers! Try my homemade Pecan Dill Crackers!

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Garden Love

1/5/2015 0 Comments

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!

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.

The harvest is one of my favorite parts!

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!!!

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

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Sweet Potato Bread - Vegan & Gluten-Free

1/4/2015 0 Comments

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.

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!

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.

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

Peaceful Preparation:

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

Best wishes for a beautiful week!
Christa

0 Comments

Homemade Coconut Butter

1/2/2015 0 Comments

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.

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"! If you want to make it, check out her link! 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.

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!!!

Ingredients:

4-6 Cups Unsweetened Coconut Flakes
Opt: 1-2 Tbsp Coconut Oil or Butter

Peaceful Preparation:
Combine in a food processor or blender. Blend / Scrape until smooth. Takes about 10 minutes.

Empowering!

To your health!
Christa

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OLDER

Spiced Cranberry Raisin Oatmeal with Coconut Sugar on Top!

Apricot Cacao Nice Cream

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

Artistic Vegan on Capricorn Radio

Homemade Gluten Free Crackers

Mixed Berry Papaya Crumble - Gluten Free & Vegan

Turmeric Lentil Soup Infused with Cilantro

Garden Love

Sweet Potato Bread - Vegan & Gluten-Free

Homemade Coconut Butter

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