Raspberry Mango Baked Oatmeal - Healthy - Vegan

3/27/2016 1 Comment

Having healthy carbohydrates like oats is a delicious and easy way to give your body what it needs and an extra boost of energy. Oatmeal is said to keep hunger at bay so having some may stave off cravings and help with goals. Oatmeal has a low glycemic index and no refined sugars are used in this recipe so it is safe for most everyone to consume, less any allergies. Oats are rich are in fiber aiding in heart and colon health. When combined with cinnamon, vanilla, raspberries, mango and dates it creates a heavenly experience. My husband thought it could be renamed shortcake or something grander than baked oatmeal, it truly is wonderful! I'm making some today for a healthy dessert and thought I'd share. It's wonderful for breakfast with coffee too! You can totally pass on the mango and use your favorite fruit and berries, we've tried blueberry banana and it was heavenly!! Enjoy! Watch the video or get the recipe below.

Raspberry Mango Baked Oatmeal

1 Cup Oats
1/4 tsp Sea Salt
1/2 tsp Baking Powder
1 tsp Ground Cinnamon
1 Cup Dairy Free Milk
1 tsp Pure Vanilla Extract
6 Medjool Dates (aprox. 1/4 cup packed or 1/8 cup maple syrup)
1 Cup Mango (1 small champagne mango is great)
1 1/2 Cup Raspberries; Divided.
Opt: Coconut Flakes

Directions:

Preheat the oven to 350° F. Grease a loaf pan.
In a small bowl combine 1 cup of oats, 1/4 tsp sea salt, 1/2 tsp baking powder and 1 tsp cinnamon. Mix well.
In a blender add 1 cup of dairy free milk and 1 tsp vanilla. Add the pitted medjool dates, blend until smooth.
Add the wet to the dry and mix until well combined.
Place 1/2 cup sliced mango and 1 cup raspberries on the base of the well greased loaf pan. Pour the batter on top, spread evenly. Pound a few times on the counter.
Top with remaining 1/2 cup raspberries and 1/2 cup of mango. If using coconut flakes add a sprinkle on top.
Bake for 40-50 minutes in the preheated oven. When a toothpick comes out clean it is done, if you touch it gently it should bounce back.
Cool in the pan on a cooling rack for 10+ minutes. The longer it cools, the firmer the slice. This is so great hot and really fantastic cold! Store in the fridge.

Notes:

Use any seasonal fruit (bananas, apples, apricots, peaches, cherries) add seeds, nuts, have fun!
Use Gluten-Free Oats to keep it gluten-free.
Triple the recipe and make a 9 x 13, keep leftovers in the fridge or freezer. Delightful!
For Banana Cream click for directions for 1 Ingredient Vegan Ice Cream and add a dash of vanilla.

Resources: http://www.medicaldaily.com/benefits-oatmeal-why-you-should-add-power-food-your-high-fiber-diet-328788

1 Comment

V10 Vegetable Juice

3/25/2016 2 Comments

Making your own V8 Vegetable Juice is so empowering! We call it V10 as we added a couple extra vegetables. Simply blend, heat and drink hot (our favorite) or cold. Delicious, incredibly healing, cleansing and nutritious. We cannot get enough and will even drink it for breakfast. My husband is such a humongous fan even preferring it to a can of V8. You literally drink an entire blender full of vegetables. Spinach, parsley, celery, onion, garlic, beet, carrot, tomatoes, lime and bell pepper are combined together harmoniously. We leave the pulp for added health but straining yields perfect juice-like results, both are wonderful.

V10 Vegetable Juice is:

High in Vitamins & Minerals
Great at cleansing your body & is natural detox!
An Energy & Mood Booster!
Heart Healthy
Good at Increasing Blood Flow & Circulation
Good at Decreasing Inflammation
An Immunity Booster
Good for Digestive Health
High in Antioxidants
Full of Ingredients to Lower Cancer Risk & Soooo much more!!!!

Enjoy the life-affirming health benefits! With lots of Love & Light, Christa

Watch the video or see the recipe below.

Prep Time: 15-20 Minutes | Cook Time: 20 Minutes | Servings: 4

Ingredients:

6 Roma Tomatoes or 4 Cups
1/4 Large Green Bell Pepper - Chopped
2/3 Large Onion - Chopped
1 Garlic Clove - Peeled & Sliced in Half
1 Carrot - Peeled & Sliced
6 Large Spinach Leaves or 2 Cups
4 Sprigs of Parsley
1 Lime - Juiced
1/2 Beet - Peeled & Sliced in Half
1/2 Cup Chopped Celery
1 tsp Black Pepper
Salt to Taste
OPT: 1-2 tsp Hot Sauce
4 2/3 Cups Water

Directions:

Combine 1/2 of the ingredients in your blender. Blend on Soup Setting, 90 seconds on high.
Pour into a large pot. Blend the other 1/2 of the ingredients for 90 seconds on high, add to pot. Place the heat on high and bring to a boil.
Reduce heat to low and simmer for 15-20 minutes.
Scoop off any unwanted foam on the top. Pour into your favorite mug and serve hot! You can also cool, refrigerate and enjoy cold.

Notes:

Use a cheesecloth before heating to remove pulp, this will result in a more traditional V8 Vegetable Juice. Enjoy hot or cold.
Use your favorite greens instead of spinach. Use your favorite bell pepper.

Resources:
https://www.organicfacts.net/health-benefits/vegetable/carrots.html
http://www.naturally-healthy-eating.com/benefits-of-spinach.html
http://www.fullcircle.com/goodfoodlife/2012/05/10/6-health-benefits-of-eating-beets/
http://www.naturalalternativeremedy.com/10-powerful-health-benefits-of-parsley/

2 Comments

Creamy Balsamic Vinaigrette - Oil-Free & Vegan

3/20/2016 0 Comments

A handful of healthy ingredients are blended together to create a nearly irresistible salad dressing. Maybe it is the new season of spring that makes me yearn for fresh salad, I actually crave it, especially when I have a batch of this dressing around. A good salad dressing can make you excited to eat a salad, it can put forth a desire to enjoy it once a day or even more! This Creamy Balsamic Vinaigrette contains so many flavors they linger on your taste buds well after you eat it. This dressing is a mix of sweet, tart and savory. Plus you will not find refined sugar, preservatives, or oil. Only ingredients that are good for you! Your salad just got even healthier. I hope you love this dressing as much as we do! With love, Christa

Ingredients:

1/4 Cup Pecans (Walnuts or Almonds)
1/4 Cup Raisins
1/4 Cup Balsamic Vinegar
1/4 Cup Rice Vinegar
1/2 Cup Filtered Water
2 Tbsp Dijon Mustard
1 Tbsp Oregano
1/2 tsp Salt
1/2 tsp Pepper
3 Cloves Garlic
Opt: 1 Tbsp Minced Onion (Dried or Fresh)

Directions:
Combine the ingredients into a blender. Blend until smooth. Serve or store in a sealed container in the fridge.

Notes:

Add additional herbs if you'd or a dash of red pepper flakes or cayenne for a hint of spice.

0 Comments

Healing Moroccan Chickpea Soup

3/17/2016 0 Comments

This last week we had a cold front come blasting through with a slight cold to go with it. We needed something warm and healing to bring our bodies back to health. With the wonderful news of having The Artistic Vegan Cookbook translated to French I thought it would be appropriate to begin trying recipes from French speaking areas which is where this soup came in. A fusion of cinnamon, allspice, ginger, pepper, garlic, chili, tomatoes, carrots, chick peas and more create a hearty soup that is full of flavor. My husband and I both found it to be even better on day 2 as the flavors marinated together.

We served ours with homemade vegan buns which were gluten-free and perfect for dipping into the soup. It created a wholesome, all-in-one meal that was warmly welcomed on such a cold swept day. No matter the weather or if you feel ill or fantastic this soup is bound to make you feel even better. I hope you enjoy this soup!! Love, Christa

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Servings: 6 Bowls
Calories: 335

Ingredients

2 Tbsp Vegetable Broth or Water
1 Medium Onion - Minced
4 Garlic Cloves - Minced
1 Inch Knob Fresh Ginger - Minced
1 Serrano Pepper - Minced (+ more for spicier)
1/2 Cup Finely Chopped Cilantro
3 Tomatoes - Diced
2 Cups Tomatoes - Diced
1 1/2 Cup Chickpeas (Canned, Drained, Rinsed well or Pre-Soaked & Cooked)
1/3 Cup Lentils (Uncooked)
1/3 Cup Vermicelli Pasta
3 Cups Vegetable Stock
3 Cups Water
1/4 Cup Gluten-Free All Purpose Flour, diluted in 1/4 Cup Water

Spices:

1 tsp Black Pepper
1 tsp Ground Cinnamon
1 tsp Cumin
1 tsp Paprika
1/2 tsp Allspice
1/2 tsp Coriander
Sea Salt to taste

Directions:

Measure out all the ingredients. Place the spices in a small dish, mix and set aside. Use a food processor to help with processing the vegetables.
Heat 2 Tbsp vegetable broth or water over medium heat in a pot. Sauté the onions until translucent. Add the carrots and cook for a few more minutes. Then the sorreno pepper, garlic and half of the diced cilantro. Cook for two minutes. Add the spice mixture and mix until fragrant.
Add the 3 chopped tomatoes and cook until soft. Add the 2 cups tomatoes, vegetable stock, water and lentils. Simmer for 15 minutes until the lentils are soft.
Add the chickpeas, noodles and flour mixture. (Whisking the water and flour first and adding slowly to thicken the soup.) Serve hot with chopped herbs and your favorite bread or rice.

Inspired and Adapted by Jenessa's Dinners

0 Comments

How to Make Gluten-Free All-Purpose Flour

3/14/2016 6 Comments

Make your own Gluten-Free All Purpose Flour in the comfort of your home. Blend, mix and get baking! It works like magic in recipes that call for all purpose flour yet you want a gluten-free variety.

I've already given it the ultimate test in baking. I made one batch of gluten-free buns (I'll share the recipe tomorrow) with regular all purpose flour and then made a batch with the gluten-free all purpose flour. I preferred the gluten-free variety. They were tastier, light, fluffy and held together wonderfully. Success!

Ingredients:

1 Cup Brown Rice Flour
1 /2 Cup White Rice Flour
3/4 Cup Cornstarch
1 1/4 tsp Guar or Xanthum Gum

Directions:
Combine ingredients in a mixing bowl. Whisk together until well combined. Store in a sealed container. Doubles, triples, quadruples well!

Notes:

Other starches such as a potato, tapioca, arrowroot or a mixture.

You can pass on the guar or xanthum gum but when you bake, ensure a binding agent is included like: Psyllium fiber, Chia Seeds, Ground Flax Seeds or Agar Agar.
You can swap and use 1 Cup white rice flour with 1/2 Cup brown rice flour.
Inspired and Adapted by the wonderful SarahBakesGF.

6 Comments

How to Make Rice Flour

3/14/2016 2 Comments

Making rice flour is pretty darn easy with a high speed blender. You place rice in the blender, blend on speed 1 for one full cycle, then blend on speed 5 for one full cycle. Scrape sides and repeat if needed. Use a fine mesh filter to filter any large hard pieces to ensure only the finest flour is available. That's it! How satisfying.

Brown Rice Flour

Depending where you live, you may or may not find rice flour, yet you can almost always find rice. I love empowering myself and others to "do it yourself"! Rice flour can be used in a number of gluten-free recipes, offers a mild flavor and is easy to digest. Score! It can be used as a thickening agent or in baking for light or crisp treats.

Rice Flour Benefits:

High in Soluble Fiber = Good for Digestion & Constipation Relief.
Helps develop healthy bacteria.
Helps remove unwanted toxins and body waste.
Low in sodium, saturated fat and cholesterol.
Good for your skin and may be used in skin cleansing.
Mixture of complex nutrients and carbs.

White Rice Flour

Ingredients:

2 Cups Rice (White, Brown or desired variety)

Directions:

Place in a high speed blender, I used a blendtec.
Blend on speed 1 for 50 seconds or one full cycle.
Blend on speed 5 for 50 seconds or one full cycle.
Repeat as needed.
Filter with a fine mesh filter, the finer the better. Store in an airtight container in cool dark place or fridge or freezer for longer term storage.

Notes:

When filtering I found rocking it side to side, shaking it gently side to side or tapping it really helped.
Save the leftover rice that was not filtered, use it upon making the next batch of flour or in other recipes.
Use a mill verses a blender!
You can also soak the grains for 1 hour, lay flat dry for 20-30 minutes, blend as mentioned, filter and then dehydrate. It takes longer but can yield a softer flour.

2 Comments

No Bake Blueberry Cheesecake - Vegan & Gluten-Free

3/8/2016 2 Comments

A creamy cheesecake with a hint of lemon and sweet agave has hidden blueberry gems inside to greet you as you bite in. The cheesecake is adorned with a healthy blueberry sauce and fresh blueberries. It rests on a bed that is sweet yet salty. As you bite in you taste a fusion of flavors and a hint of vanilla.

I made this beautiful cheesecake for my recently celebrated 30th birthday. Ever since I was a little girl I desired cheesecake for any celebratory occasion. I dreamed of what I'd make for my special day and thought of cakes and cupcakes but knew I truly wanted a really delicious piece of cheesecake with sauce and berries, my favorite.

Growing up cherry cheesecake was my absolute favorite but since I had a generous helping of blueberries I thought I'd try something different. The results? Heavenly. Plus - it is vegan, gluten-free, refined-sugar-free and raw. Hooray!

If vegan cheesecake weren't good enough I also have some exciting news for the Artistic Vegan Community! My husband's book "The Anunnaki of Nibiru" was recently picked up by Editions Oeil Critik - http://oeilcritik.com/. When he was working with them, my recent book came up. It was decided that the "The Artistic Vegan Cookbook: An Alchemical Transformation" is going to be published in French! I am so excited and had to share! It is with special thanks and warm love to my sweet husband Gerald Clark who speaks highly of me. If it weren't for him I wouldn't have this opportunity! Please check out the new French section of my blog: http://www.artisticvegan.com/en-franccedilais. Thank you all for your continued love and support, I wouldn't be here without you! With love, Christa

Crust

3/4 Cup Almonds
3/4 Cup Dates
Pinch Salt
1/2 tsp Pure Vanilla Extract

Cheesecake

3/4 Cashews Soaked 4-6 hrs up to overnight; drained.
1/4 Cup Lemon Juice
1/4 Cup Agave
1/4 Cup Coconut Oil - Melted
Pinch Sea salt
1/2 tsp Pure Vanilla Extract

Blueberry Sauce:

1 Cup Blueberries
1-2 Squirts Agave
1/2 tsp Pure Vanilla Extract
1/2 Tbsp Chia Seeds

Top With:

1 Cup Fresh Blueberries

Directions:

Pulse together the crust ingredients until sticky and combined. Press into 6 cupcake liners and one heart mold. You may also press into 12 cupcake liners or desired mold(s).
Blend together the cheesecake ingredients, pulse down sides. Blend until extremely smooth. Pour on to of crust. Place in freezer overnight or for 4-6 hours until firm.
Mix the sauce ingredients in food processor, set in sealed container in fridge overnight.
The next day remove the cheesecake(s). Allow to thaw to desired consistency. I find 10-20 minutes on the counter is preferable or 30 + minutes in the fridge.
Decorate with the blueberry sauce and fresh blueberries. Serve with love. Enjoy each and every bite.

2 Comments

Blueberry Chia Preserves

3/8/2016 0 Comments

Making preserves has never been easier with the help of chia seeds. They congeal together magically and are hardly noticed when mixed with a generous helping of blueberries. Enjoy this simple and delicious recipe. Love, Christa

Blueberry Chia Preserves:

1 Cup Blueberries
1-2 Squirts Agave
1/2 Tbsp Chia Seeds
Squirt of lemon juice or rice vinegar to extend life
Opt: For desserts or as desired add 1/2 tsp Pure Vanilla Extract

Directions:
Blend together in a food processor to desired consistency. Refrigerate overnight. Use the next day. Will keep for a few days, the lemon juice will extend life. May also freeze.

Featured on No Bake Blueberry Cheesecake.

0 Comments

How to Make Amazing Refried Beans - Vegan + Oil Free Opt

3/4/2016 0 Comments

This is a sweet and simple way to make beans, within 25 minutes you can have hot, creamy refried beans. They are cooked in onions, garlic and peppers for added flavor and depth that literally knock your socks off. The secret bean? The Peruano bean, also known as a canary bean or Mayocoba bean. They are delightfully creamy.

My sweet husband recently surprised me with a pressure cooker for my upcoming birthday, I am in love with how quick and easy it is. I excitedly pressure cooked our beans first, and took them about 5 minutes longer. They were super soft which made this process that much easier! When married with the flavors of onion, garlic and spicy chili peppers they turn into magical, amazing refried beans. We served ours alongside Mexican Rice and a spectacular salad with all of our favorites including an oil-free balsamic vinaigrette and a test of "homemade cheese" for our salad. WOW! What a meal. Eating plant based is so wonderful.

Learn how to make your own by watching the video or using the recipe below:

Ingredients:

1-2 Tbsp Olive Oil or Vegetable Broth/Water for Oil-Free
1 Medium White Onion - Finely Diced
3 Cloves of Garlic - Minced
2 Serrano Peppers - Sliced or Diced
3 Cups Pre-Cooked Peruano Beans (a.k.a. Canary or Mayocoba Bean)
1 Cup Water, Vegetable Broth or Bean Juice
Season with Salt, Pepper & as desired

Peaceful Preparation:

Heat a cast iron skillet or preferred skillet over medium heat. Once hot add the oil or for oil-free use vegetable broth or water. Saute the onions, minced garlic and peppers until fragrant and translucent, about 5 minutes.
Add the pre-cooked beans. Add the 1 cup of liquid of choice, you can use less or more depending how you like your beans. Simmer for 20 minutes.
Season with salt and pepper, I added a dash of cayenne as well for extra spice and health. Mash with a Machacadora (Bean Masher), you can use a potato masher but it may not be as smooth. You can also blend. Enjoy!!

0 Comments

Creamy PB Berry Cups - Raw + Vegan

3/1/2016 0 Comments

Coconut, peanut butter and banana create a creamy almost fudge like treat resting on a bed of berries, topped with shredded coconut. I served ours with a flower made of coconut flakes and blueberries to celebrate the sunshine and spring ahead. With minimal effort these treats can be yours! Plus it is only an added bonus that they are raw, vegan, sugar-free, gluten-free and oil-free! They are "excellent" says my sweet husband and would be unbelievable with a little coconut whipped frosting for a raw cupcake or chocolate...both? ;) Enjoy - Love, Christa

Ingredients:

1 Cup Shredded Coconut
1/4 Cup Almond Milk
Pinch Sea Salt
1/2 tsp Pure Vanilla Extract
1/2 Cup Mashed Ripe Bananas
1/3 Cup Peanut Butter (Natural Recipe here)
Opt: Desired sweetener
1/2 Cup Blueberries
1/2 Cup Raspberries
Sprinkle of coconut flakes on top

Peaceful Preparation:

Blend the shredded coconut, almond milk, sea salt, vanilla extract, mashed bananas and peanut butter. (Insert sweetener if desired.) Blend on low to combine. Scrape down the sides and blend until completely smooth.
Line 6 cupcake liners with the raspberries and blueberries. Spoon the mixture on top, poke a few times to distribute. Sprinkle with coconut flakes. Freeze until solid, overnight is great. Enjoy!

0 Comments

Raspberry Mango Baked Oatmeal - Healthy - Vegan

V10 Vegetable Juice

Creamy Balsamic Vinaigrette - Oil-Free & Vegan

Healing Moroccan Chickpea Soup

How to Make Gluten-Free All-Purpose Flour

How to Make Rice Flour

No Bake Blueberry Cheesecake - Vegan & Gluten-Free

Blueberry Chia Preserves

How to Make Amazing Refried Beans - Vegan + Oil Free Opt

Creamy PB Berry Cups - Raw + Vegan

Meet Christa

Best Food Blogs

Top 15 Blog 2022

The Artistic Vegan Cookbook - eBook

Categories

Archives

Search hundreds of recipes:

Join thousands of followers!