Spicy Sweet Potato Fries

6/12/2013 0 Comments

I'm kind of embarrassed to say I've never enjoyed sweet potato fries. I recall trying them in the past but I don't remember asking for more. I avoided sweet potatoes in general, I just didn't like my potatoes sweet. Well let me just say, I am so thankful my taste buds have changed!!

Sweet potatoes mixed with spice and salt...sweet...salty...spicy....perfection? Possibly.

I can't wait to grow some of these fine wonders. Why bother? For starters, they are high in Vitamin B6, C, D, contain iron and have a good source of magnesium. Did you know magnesium has been referred to help with relaxation and stress? Check out 9 reasons to love sweet potatoes below and let the benefits speak for themselves!
http://www.care2.com/greenliving/9-reasons-to-love-sweet-potatoes.html

In the mean time, who doesn't love french fries? I know I do! See the recipe below!

Ingredients:

1 sweet potato sliced into 1/4" strips
Drizzle of olive oil
To taste: Paprika, Garlic Powder, Chili Powder, Cumin, Red Pepper Flakes, salt and pepper.

Directions:

Preheat oven to 450 degrees
Place sliced potato strips into bag with olive oil and sprinkle with spices, shake to spread over the fries completely.
Spread onto greased sheet and bake for 20 minutes. Cool for 5 minutes and serve.

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Frozen Summer Berry Tart

6/11/2013 1 Comment

Nothing beats an ice cold treat on a hot summer day. Why not cool off with something tasty!

The warm sun came out and inspired a new dessert. I wanted to make something sweet and healthy that represents my love for summer and all the delicious berries and not to mention my Jerry Berry. :)

Start with homemade Mixed Berry Sorbet.

Make a homemade crust from walnuts, dates, cranberries and cinnamon!
Press into favorite cookie cutter or small dish.
Top with a sliced banana and sprinkle with cranberries.
Pour the Mixed Berry Sorbet on top and freeze for 3 hours

Serve with fresh fruit.

I couldn't resist these deep red cherries!

Mixed Berry Sorbet

1/4 cup raw almonds
4 oz water
1 banana
2 1/2 cups frozen mixed berries
7 dates
7 fresh or frozen strawberries
small handful raw almonds
2 additional dates

Directions

Place all but the last two ingredients in high speed blender
Pulse on and off, use a spatula to assist until a sorbet consistency is formed
Add balance of ingredients, pulse a few times. This will create chunks within the sorbet.
Place in freezer and create the crust

Coco-Walnut Crust

1 cup walnuts
4 dates
1-2 tbsp coconut oil
1/3 cup cranberries
dash of salt
dash of cinnamon
Toppings: 1 Banana, handful of cranberries

Directions

Place ingredients in food processor
Pulse until well combined
Take parchment lined sheet, place cookie cutter on sheet. Press crust into cookie cutter.
Top with toppings
Take sorbet out of the freezer and pour on top.
Freeze for 3 hours. Place hands around cookie cutter to warm, this will allow the dessert to slide out onto a plate.
Top with fresh fruit and try to share!

You can also find me on Facebook or my book.

Berry Good Vibes!

Love,
Christa

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Forbidden Sushi

6/9/2013 0 Comments

I picked up some black rice at the market last week. It's referred to as Forbidden Black Rice. Legend says it was originally grown only for the emperors of China.

Some term it the new superfood! "Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants," said Dr Zhimin Xu at the Louisiana State University.

"Like fruits, "black rice" is rich in anthocyanin antioxidants, substances that show promise for fighting heart disease, cancer, and other diseases."

I decided to make some for lunch! I cooked the rice in our rice cooker and within 30 minutes the nutty fragrance had my attention. Once cooked the rice turns into a rich deep purple that offsets bright colors magnificently! Sushi seemed like the next right step. Before I knew it I was rolling, slicing and noshing on the most satisfying vegan sushi yet, I call it forbidden sushi! For only those seeking shall find this hearty and nutritious one-of-a-kind recipe! ;)

So let's get down to business...what's in it and how to make it!

Roasted Seaweed with forbidden black rice and fresh organic vegetables!

Sliced to perfection!

Served with hearty forbidden black rice with a "V" for Vegan!!

Topped with fresh edamame!

Ingredients:

2 Roasted Seaweed Nori Sheets
1 cup forbidden black rice - precooked
1 cup edamame - precooked
2 organic carrots - sliced very thin
1/2 avocado - sliced
1 jalapeno - sliced thin
1 tomato - sliced thin (I used a yellow heirloom)
Small handful fresh mung bean sprouts
1/4 cup jicama - sliced into chunks

Directions:

Precook rice in rice cooker and allow to cool.
Cook edamame in pot of boiling water, drain and set aside.
Take 1 sheet of roasted seaweed
Add approximately 1/4 + cup of forbidden rice to cover the surface of the seaweed sheet leaving a little edge to roll.
Add fresh vegetables. Carrots, avocado, jalapeno (opt), tomato, mung beans, and jicama.
Roll carefully, slice with a sharp knife into bite sized sushi pieces.
Pack 1/2 cup with rice and place in center of plate. Place sushi around the rice, sprinkle edamame and top rice with carrots for a "V" for vegan and enjoy till your heart is content!

You can find me on Facebook and buy my book today! ON SALE!!!

Resources:
http://www.telegraph.co.uk/health/healthnews/7964146/The-new-superfood-forbidden-black-rice.html
http://www.wholefoodsmarket.com/recipes/food-guides/rice

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Cha Cha Cha Chia Smoothie!

6/6/2013 0 Comments

I love smoothies! I love them at any time of the day as a side, snack, meal or pick me up! Today I wanted something light, healthy and refreshing. I decided to whip together a quick and easy smoothie! In less than 5 minutes I was in Cha Cha Cha Chia Smoothie heaven!

Chia seeds help reduce cravings, which a girl like me warmly welcomes. With more Omega-3 than salmon, easy digestibility, and the ability to help control blood sugar I'm all about adding a scoop to my shake!

Ingredients:

1/2 cup raw cashews
1/2 cup raw almonds
1/4 cup chia seeds
1 cup water
1 banana
1 orange
1 1/2 - 2 cups frozen strawberries

Directions:

Blend on high speed until desired consistency.
Pour & drink in the benefits!

Cheers to good health and happiness,
Christa

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GF Vegan Hamentaschen (Cookies!)

6/6/2013 0 Comments

What do you get when a cookie and a pie cross paths? Hamentaschen! It's a pocket-filled cookie traditionally enjoyed with an orange poppy seed filling on the Jewish holiday of Purim.

Holiday's aside, it looked and sounded delicious so I thought I'd try to create a modified version using a homemade gluten free flour mix. Ever since I have been dying to post this recipe! This is a NEW and total keeper in my recipe book. I had to put them in the freezer because I can't keep my hands off them. :)

The best part is, you can mix it up and have a wondrous time creating the most satisfying delicious dessert. It makes a very large portion so they would be great for parties! I can't wait to make our next batch. No sugar, no preservatives, all homemade from scratch!

Roll out the dough and use a glass to make round circles

Place round cookies on prepared cookie sheet, add filling and pinch sides to form a triangle.

Bake for 14-15 minutes, until edges are golden brown

Enjoy each and every bite!

Try variations!

Ingredients:

3 "eggs" (1 Tbsp Flax w/3 Tbsp Warm Water per "egg")
1/2 cup stevia
1/4 cup brown rice syrup
3/4 cup oil (I used sunflower - any vegetable oil will work)
1 tsp baking powder
1 cup quinoa flour
1 cup brown rice flour
1 cup almond flour
2 tsp cornstarch
1 tsp xanthum gum
1-2 tsp vanilla
Filling: Any pie filling, jam, jelly, nutella, chocolate chips etc!

Directions:

Preheat oven to 350 degrees
Mix "eggs", stevia, brown rice syrup, oil and vanilla in large bowl.
Add flour and baking powder until dough forms, ensuring not to over mix.
Roll out the dough on a floured surface.
Use a drinking glass as a cookie cutter to make 30+ cookies!
Place round cookies on prepared baking sheet
Fill each with a good sized dollop of filling and pinch the 3 ends to make a triangle shape.
Bake for 14-15 minutes until edges are slightly browned.

Try not to eat all at once - they are that good!

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Raw Lasagna

6/4/2013 0 Comments

I love summer time and all of the ripe, fresh, local, organic produce that's available! I've been trying to add more raw meals into our diet and don't always want a salad. I decided to add a twist to raw "lasagna" by adding guacamole as a sauce. Feel free to add a tomato or any of your other favorite veggies and give raw lasagna a try!

Take some thinly sliced fresh vegetables

Layer with guacamole in between and dig in!

Great for parties, a light meal or as appetizers!

Scrumptious!

Guacamole

1 large avocado
To taste: Fresh squeezed lemon or lime juice
To taste: garlic salt, pepper, cilantro and red pepper flakes
1 Jalapeno
few slices onion
2 cloves garlic

Lasagna Ingredients:

1 zucchini - sliced thin lengthwise
fresh mushrooms - sliced thin
1 green bell pepper - sliced thin
1 carrot - sliced very thin
Few slices onion

Directions:

Combine ingredients for guacamole in food processor. Pulse until well combined and smooth.
Set aside guacamole while preparing vegetables for lasagna.
Take a slice of zucchini, add guacamole, add sliced veggies, repeat X 2.
Sprinkle with cilantro and serve! Easy and fun!

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Let your love shine!

6/4/2013 0 Comments

To me, love is the most important ingredient in life. Without love, the food I make would have no soul and would not be inspired to be my own. Live, let go and be free. I find if you pour yourself into whatever you are doing; it will pour back into you. ❤️‍

My husband to me..."There are only two things in life, fear and love. Without fear there is only love."

John Lennon - “There are two basic motivating forces: fear and love. When we are afraid, we pull back from life. When we are in love, we open to all that life has to offer with passion, excitement, and acceptance. We need to learn to love ourselves first, in all our glory and our imperfections. If we cannot love ourselves, we cannot fully open to our ability to love others or our potential to create. Evolution and all hopes for a better world rest in the fearlessness and open-hearted vision of people who embrace life.”

Love has the power to heal. Love has the power to transform. Love has the power to bring people together. Love speaks without words.

Who do you love? How do you love? Do you love yourself?

My dad once said...You must learn to love yourself first before others can offer you that same love. I didn't understand this until my mid 20's but once I truly fell in love with myself, everything came together and soon I fell madly in love with my husband to be!

Loving yourself as you are today and accepting yourself as you are today is key. A future goal is good to have, but here you are today. How can you love yourself right here right now? Today I loved myself by not judging myself. Turn those negative thoughts into positive thoughts. Acknowledge how beautiful your spirit is, and in turn how beautiful you are. Shine from the inside out. It's not what's outside, but what's inside.

Accept yourself first, love yourself first.

It's not about looking a certain way; it's about how you feel. Start first by accepting where you are today and then move forward from there. Have a loving day!

To good health and happiness,
❤️‍ Christa Clark

My book is available today! ON SALE!!!

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Where did the name Artistic Vegan come from?

6/1/2013 0 Comments

My mom would take me with her to art class when I was a little girl and it really touched me. She is an unbelievable artist; check out some of her art by clicking here. I dabbled a little growing up and started painting more in my early-mid 20's. I find it exhilarating and releasing. My mom taught me to just have fun. If you mess up, paint over it. I love that freedom.

Vegan cooking is similar in that it's very forgiving and offers a lot of room for creativity. If it doesn't turn out, add a different ingredient or use it in something else. I try not to waste fresh produce, which can force me to be creative. In turn, I end up creating my most savory dishes in that moment of freedom.

With my combined passion for art and cooking, Artistic Vegan was born!

It only made sense to make a painting!

What is one ingredient that is key in what I cook and paint? ❤️‍LOVE!❤️‍ Having fun, enjoying the moment, and allowing myself to let go is perhaps the best part. The end result of a something homemade is also very satisfying.

Give it a try - you just might have fun!
With love ❤️‍,
Christa

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Spicy Sweet Potato Fries

Frozen Summer Berry Tart

Forbidden Sushi

Cha Cha Cha Chia Smoothie!

GF Vegan Hamentaschen (Cookies!)

Raw Lasagna

Let your love shine!

Where did the name Artistic Vegan come from?

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