Turmeric Roasted Chick Pea Salad with Mango

6/30/2013 2 Comments

Ginger and Turmeric go together like peanut and jelly. The flavor is sensational! I honestly was not very familiar with Turmeric until I created this recipe. Now, I can't wait to experiment with it more! I love the bold color it brings and not to mention all the health benefits!

Turmeric has many health benefits and can treat minor to more serious problems. It's been recognized by Chinese and Ayurvedic medicine for hundreds of years! Why? For it's anti-inflammatory and anti-oxidant properties! It can help with inflammation, weight loss, diabetes, colds & flu, cancer, asthma, arthritis and even help prevent the onset of Alzheimer's. Am I full of it? No way! Check it out for yourself! http://www.undergroundhealth.com/health-benefits-of-turmeric/

I decided to make Roasted Chick Peas! While they were cooking I prepped a hearty salad. I started with a bed of quinoa, topped it with chopped kale, surrounded it with red cabbage and red onion, fresh mung beans and topped it with chopped cucumber.

Toss it together!

Add the roasted chick peas and toss. Top with sliced mango and a few slices of Serrano pepper. Sweet & Spicy! This is a NEW favorite salad, I've already make it twice!

Prep time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 2 hearty servings!

Roasted Chick Peas:

1 can chick peas (Garbanzo Beans) - drained and rinsed
Drizzle of olive oil
1/2 tsp Tumeric
1/2 tsp black pepper
1 knob minced ginger
To taste: salt and red pepper flakes
Slice of lemon - Squeezed

Prep:

Pre-heat oven to 350 degrees, prep a cooking sheet with parchment paper and olive oil spray.
Add all of the ingredients in a bowl or bag and mix well.
Pour chick pea mixture over prepped baking sheet.
Bake for 15-20 minutes.
Serve as a side or enjoy as a salad topping!

Kale and Mango Salad:

1/2 cup pre-cooked and cooled quinoa
2-3 leaves kale - remove stems and chop
Thin slice of red cabbage - chopped
1-2 slices red onion - chopped
1/4 of a large cucumber - chopped
Few fresh mung bean sprouts
2 slices mango - chopped
Opt: 1 Serrano pepper - chopped

Prep:

Start with a 1/4 cup of kale in each bowl.
Top with Kale.
Add red cabbage, red onion, mung beans, cucumber and roasted chick peas
Toss and top with mango and Serrano! Enjoy with your favorite dressing!

2 Comments

Popeye Power!

6/29/2013 0 Comments

This morning I was craving some greens! Spinach, lots of spinach and I surely didn't want a salad with my java. I decided to make a super smoothie loaded with spinach and fresh herbs from the garden! Our chocolate mint plant is constantly offering new leaves to be enjoyed. I honestly don't use it enough so I grabbed a handful and threw it in the shake.

Combined with raw almonds, fresh mango, bananas, a few frozen strawberries, dates, chlorella and a sprinkle of chia seeds on top! Opt to add in some hemp protein powder and you'll truly be fueled for the day!

Blend together and top with sprig of chocolate mint or your favorite herb!

This shake even had the bugs attention. Look very closely at the right side of the glass. :)

Bright, fresh, wholesome, raw, green - very green!

Ingredients:

handful raw almonds (about 1/4 cup)
2 cups filtered water
2 bananas
1 fresh mango
2 cups of baby spinach
8 pitted Medjool dates
handful frozen strawberries
1 tbsp chia seeds
1/4 tsp chlorella powder
3 tbsp vanilla hemp protein powder
Few sprigs fresh herbs: I used chocolate mint and stevia
Toss in a few ice cubes

Prep:

Place in high-speed blender
Blend on high-speed until a smoothie consistency
Drink up the health benefits!

0 Comments

Colossal Veggie Sandwich Supreme

6/29/2013 0 Comments

The name says it all. This sandwich is GIGANTIC! I dare you to make it and try to put your mouth around it! Somehow, I managed and ate it down quite readily. I typically try to keep things in our home gluten-free, yeast free etc. but sometimes you have to splurge! I picked up a small sourdough baguette, sliced that bad boy open and couldn't help but load it with fresh vegetables.

I started with Miso Mayo - SO good! I picked it up at Whole Foods a while back, I just ran out and will be getting some more for sure!

Then I loaded it with baby spinach, red onions, cucumber, avocado, yellow bell pepper, tomatoes, basil, jalapenos and homegrown sprouts! I didn't stop there, I drizzled some extra virgin olive oil, balsamic vinaigrette and sprinkled some salt and pepper on top! Served with some organic popcorn in olive oil and sea salt.

Ingredients:

1/2 sourdough baguette (I recommend a softer loaf)
Miso Mayo
Handful Spinach
Slice of Red Onion
1/4 cucumber - sliced thin
yellow bell pepper - sliced thin
avocado - sliced thin
tomatoes - sliced thin
small handful fresh basil
1 jalapeno (opt)
handful mung bean sprouts
Drizzle of olive oil & balsamic vinaigrette
To taste: Salt & pepper

Prep:

1. Slice the loaf at an angle, slice open to form a bed for the veggies.
2. Add miso mayo to taste or your favorite dressing.
3. Add veggies in order. (I sliced mine using a mandolin - thanks to my sweet sister for the gift! Watch your fingers!)
4. Drizzle with olive oil & balsamic vinaigrette, sprinkle with salt and pepper.

Serve with a napkin and dig in!

0 Comments

Slice of Paradise

6/26/2013 0 Comments

Hello and Happy Friday!!!

I've been dying to share this slice of paradise. This design was inspired out in nature, in the low desert of all places. I must have been wanting something cold and wet!

To start, I created a protein bar crust:

I followed it up with some homemade strawberry banana ice cream.

As if that weren't enough I decided to add another layer. Pineapple banana icy on top for the background, my palette's ready!

Have fun and create a scene that will make a splash!

Freeze completely, allow to thaw slightly to cut and enjoy a slice of paradise!

Oh yum!

When you cut into the pie, you will have two layers of colors!

In the summer, having an ice-cold dessert can be the difference between uncomfortable and sweet bliss. I choose sweet bliss! Have a slice and cool off today!

Crust:

2 cup raw almonds
2 tbsp chocolate hemp protein powder (or your fav!)
2 tbsp coconut nectar
1 cup pitted Medjool dates
opt: pinch of salt

Prep:

Place ingredients in a food processor
Pulse until combined, using a spatula to push down sides as needed.
Press down into in a pie dish to form the crust.

Strawberry Banana Ice Cream (Inspired by the one and only Jerry Berry Ice Cream)

small handful raw almonds
4 oz filtered water
7 dates
1 lb frozen strawberries
1 ripe banana

Prep:

Place ingredients in a high-speed blender
Pulse a few times, mash down the sides. Pulse a few times, mash down the sides. Repeat until an ice cream is formed. Tip: Try not to blend continuously, pulse it to create air pockets.
Pour on top of prepared crust.
Place in freezer while creating the next layer.

Pineapple Banana Icy

1/2 fresh pineapple
2 bananas
10 ice cubes or so
dash of stevia
few dates

Prep:

Place ingredients in a high-speed blender
Pulse a few times, mash down the sides. Pulse a few times, mash down the sides. Repeat until combined.
Pour on top of prepared crust.
Proceed to toppings!

Toppings:

1 orange - peeled
1 kiwi - peeled and sliced
1 banana - sliced lengthwise - eat the other half ;)
1/4 cup sliced pineapple
1/3 cup or so of fresh blueberries

Design:

Use the oranges for your "sand"
Use the blueberries to create the "ocean"
Take the banana and place it on the sand at a curve for the "palm tree"
Use the kiwi as the "palms"
And the pineapple as the "sunshine"
A great project for kids and adults!

Stay cool out there!

To good health and happiness,
Christa

0 Comments

Fresh Quinoa Taco's

6/24/2013 0 Comments

With all the fresh produce I recently purchased I had to have some fun and play with my food. When I was growing up I loved finger foods. If I could eat it with my hands I was so happy! It turns out that love never went away.

I wanted something delicious, quick and easy for dinner this weekend so I started some quinoa in my rice cooker. I find it's the easiest and quickest way to make quinoa. While the quinoa was cooking, I put on some tunes. It really helps the creative juices flow.

While I grooved to the tunes, I chopped up some veggies. I honestly let our food processor do the work as much as possible. It makes it quick and easy. The colors are so BRIGHT and VIBRANT!

I heated some corn tortillas on the stove over low heat in my wok! It worked great since it gets so hot, who knew! I added enchilada sauce with taco seasoning to the quinoa, placed it in a warm tortilla and topped it with fresh veggies. It made 6 tacos for dinner and leftovers!

I took the leftover quinoa and fresh veggies and mixed them together. The next day I heated up the quinoa 'n veggie mix, some tortillas, added some avocado on top and served it with fresh fruit on the side. It made 4 more tacos for a grand total of 10. Not bad! :) Economical, quick, easy and so tasty!

Ingredients:

1 cup quinoa
2 cups water
3 tbsp enchilada sauce
To taste: Taco seasoning
Top with favorite veggies! I used aprox: 2 avocado, 2 tomatoes, 2 serrano peppers, 1/2 yellow bell pepper, 1/4 red onion, 1 cup chopped red cabbage
10 corn tortillas

Directions:

Add water to quinoa and cook in rice cooker. It will take about 20 minutes to cook.
Meanwhile, chop fresh veggies.
Begin heating corn tortillas on stovetop and cover to retain heat and moisture.
Add enchilada sauce and taco seasoning to pre-cooked quinoa.
Place seasoned quinoa on warm corn tortilla, top with fresh veggies and dig in!

In good health and happiness,
Christa

I'd LOVE to hear from you! Leave a comment below!

P.S. Today I'm working on my new site behind the scenes. It's new and fresh and much more user friendly! Pressure is on; my goal is to release the new site no later than July 4th! Once released, I'll begin posting from the new site. Exciting! :)Wishing you all a bright week!

0 Comments

Ever wonder what shopping with a vegan looks like?

6/22/2013 0 Comments

It's a different load of loot each trip depending on what you like, what's on sale, what's in season and what looks appealing! I did a quick unplanned stop and picked up some of my favorites. I love color this time of year so I couldn't help but splurge on a couple of items. Instead of unloading everything to my fridge I thought I'd share what I picked up!

In order to follow a vegan lifestyle I have to supply our house with a full stock of what we love. It makes it so much easier if we have a whole bunch of options to pull from. Plus, it leads to creativity when cooking!

Lately I've been trying to focus on buying what sounds good, looks good, is fresh, in season and packed with nutrition and flavor. I've been trying to buy more whole foods and less processed foods. It does require a little more time upfront but I can already feel the benefits!

In good health and happiness,

Christa

0 Comments

Berry Beet-All Smoothie - Grab A Spoon!

6/17/2013 0 Comments

Good morning y'all! I woke up so early bouncing with energy. I had to share the love! Try this awesome shake and shine from the inside out. It will make you squeaky clean, literally! Look at these stellar benefits!

I had this shake after some yoga and I felt rejuvenated and refreshed! Berries, beets and a chunk of frozen watermelon make this shake a health sensation!

Ingredients:

2 Bananas
2 cups of filtered water
1 Beet - skin removed and quartered
2 cups frozen mixed berries
3 frozen strawberries
1 big chunk of frozen watermelon
7-9 pitted dates
1 Hefty scoop protein powder (I used Vanilla Hemp)
Sprig of lemon mint, peppermint and stevia. (really increases the flavor!)

Directions:

Place ingredients in a high speed blender
Process on high or smoothie setting
Pour and enjoy!

Best wishes for a bright week!
Artistic Vegan

P.S. Don't you just love fresh produce? It's so beautiful, bountiful and appealing to the eye! What's your favorite?

0 Comments

Berrylicious Watermelon Smoothie

6/16/2013 0 Comments

Good morning and Happy Father's Day to all dads! Especially mine! ;)

Nothing says summer is here like watermelon. I love fresh, ripe watermelon that it so juicy it drips down your arm!

Start your morning off with a Berrylicious Watermelon Smoothie! This smoothie is packed with flavor, ice cold and so yummy. I recommend drinking up as watermelon is high in vitamin A, vitamin C, potassium, vitamin B-6 and more!

Ingredients:

2 cups of fresh watermelon
1 cup frozen strawberries
1+ cup frozen mixed berries
handful (6-7) dates
1/4 cup raw almonds
Opt: Feel free to add protein powder (recommend vanilla flavor), if so add dash of water.

Directions:

Place ingredients in high speed blender
Place on high or smoothie setting
Pour in glass and top with slice of watermelon!

Have a wonderful day!
Artistic Vegan

0 Comments

Vegan BBQ - Pulled Pork

6/16/2013 0 Comments

My dad LOVES and I mean LOVES BBQ. I remember one of his favorites being pulled pork, smoked for hours until it falls apart. He loves the roadside stands wgith a smoker and a scent that will make you stop. Well dad and all other fellow BBQ lovers I have you covered with a satisfying vegan alternative!

The best part is Babe, Wilbur and little Miss Piggy are all spared! This pulled "pork" is made not form a pig but from JACKFRUIT! Say what? That's right, Jackfruit! It doesn't look like much at first, but have faith; it cooks into the most mouth watering meal. It's almost too good to be true

Jackfruit is a very large fruit mainly grown in tropical climates. I updated the pictures with a jackfruit tree we saw in Southern Mexico. I was so excited to see it at our hotel! Jackfruit is loaded with potassium, vitamin C, fiber, dietary fiber and fats and so much more.

Unless you live in a tropical environment and have some growing, how will you get some? I got mine at a local Asian market in CA and bought a can. I recommend a can for less processing. In some parts of the world you may have to order it if you don't have an Asian market or local supply.

Open the can, drain and rinse very well. I even soaked in water for a little bit to ensure to get rid of as much vinegar taste as possible. Once done cut the center piece, kind of like you would a pineapple!

Take the jackfruit and cover in dry rub. I mixed the spices together in a small bowl and then sprinkled to cover the jackfruit. Cook for about 5 minutes or so until it becomes tender.

Add your favorite BBQ sauce and let it simmer for 30-60 minutes.

It will start to evolve into something that looks very much like pulled pork! I was so excited I called my dad! I wouldn't tell him what I was making lol but ended up chatting on the phone while it cooked nice and slow. It will start to evolve into something that looks very much like pulled pork! I was so excited I called my dad! I wouldn't tell him what I was making lol but ended up chatting on the phone while it cooked nice and slow.

Place the "pork" a baking sheet and bake at 400 degrees for 15 minutes to gain a more meat like texture.

After about 15 minutes it will look something like this.

Serve on your favorite bun. In this case I served with a fresh red bell pepper and avocado. Delicious!!! No extra seasoning or sauce required. Heck yah it's Vegan!

Want to make some? Here is how!

Ingredients:

2 cans jackfruit in brine, drained and rinsed well with solid center pieces removed.
1 red onion, minced
5 garlic cloves, minced
Hamburger buns - or fresh veggies! (I used: 1 bell / 1 avocado)

Dry Rub:

1/2 tsp + spicy red pepper flakes (I like it spicy - I used about 1 tsp)
1 tsp paprika
1/2 tsp black pepper
dash of salt
dash of garlic powder

Sauce:

Favorite BBQ Sauce
Dash of Maple Syrup

Directions:

Mix together dry rub ingredients and toss over pre-rinsed and drained jackfruit. Place in medium pot over medium heat and cook for about 5 minutes, until it starts to become tender.
Pour sauce over jackfruit and simmer.
Meanwhile, sauté the onion and garlic until caramelized. Add to jackfruit mixture and continue to simmer for 30-60 minutes.
Preheat the oven to 400 degrees. Line a cooking sheet with parchment paper and spray with a nonstick spray.
Place simmered "pork" onto prepared cooking sheet and bake for 10-15 minutes. It will help create a more firm and chewy texture.
Load up your favorite bun or serve with fresh veggies and dig in!

Tip: Ensure Hamburger Buns and BBQ Sauce are Gluten-Free if allergic to gluten.

I am so thankful for good food and to be able to share it with all of you! Enjoy!
Artistic Vegan

0 Comments

Plant-Strong!

6/12/2013 0 Comments

We made it to Wednesday. Happy Hump Day! It's been so nice and sunny these last couple of days Jerry and I couldn't help but squeeze in some much needed yoga. The tennis court is one of our favorite places. We are like lizards sucking up the warmth from the ground. The sun beats on our skin, the breeze cools us off, the birds sing and life is good!

To me, yoga is hard to beat. I've been practicing for about 6 + years and love it. At times more disciplined than others, but primarily just learning to be free and have fun with it. I think that may be the secret to life!

Yoga has helped me find strength, flexibility and peace. It's helped me deal with stress, life issues and manage my weight. It's helped me grow and challenged me to be better than I was yesterday. It taught me that with practice, time and patience all things are possible.

Artistic Vegan - Chef 'n Yogini! That's me!

My plant-strong vegan powered husband!

Veggie Power!!!

Strength, flexibility and an open heart!

100% plant based yogi power!

Taking a walk outside or doing one sun salutation is a great way to keep your blood flowing. Don't forget to breathe!

In good health and happiness,
Christa

0 Comments

OLDER

Turmeric Roasted Chick Pea Salad with Mango

Popeye Power!

Colossal Veggie Sandwich Supreme

Slice of Paradise

Fresh Quinoa Taco's

Ever wonder what shopping with a vegan looks like?

Berry Beet-All Smoothie - Grab A Spoon!

Berrylicious Watermelon Smoothie

Vegan BBQ - Pulled Pork

Plant-Strong!

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