Pineapple Paradise Cups - 4 Ingredients

8/14/2015 0 Comments

I love getting a fresh sweet smelling pineapple from the market. I don't know why I don't get more than 1 or 2 as it seems they disappear all too quickly. This last week I made healthy frozen desserts using only four healthy ingredients for one sweet treat. Pineapple, bananas, cranberries and pecans are alchemically combined for bliss in each bite. The crust is made with pecans and cranberries, topped with banana slices, pureed pineapple, more banana slices and cranberry gems for a beautiful dessert. With no refined sugars, dairy or gluten you can have more than one and still feel great!

Total Time: 4+ Hours Freeze | Prep Time: 15 Minutes | Servings: 6

Ingredients:

1/2 Cup Pecan Meal
1/2 Cup Cranberries, Divided
1 1/2-2 Ripe Bananas, Divided
3/4 Cup Pureed Pineapple

Peaceful Preparation:

Process pecans in a food processor to create pecan meal. Add 1/4 cup of the cranberries and process until the mixture is sticky. Divide evenly in 6 cupcake liners. I prefer silicone for non-stick.
Slice 1 banana and place banana slices on top of the crust, creating a banana layer.
Pour the 3/4 cup pureed pineapple on top of the banana layer, spreading evenly over the 6 treats.
Decorate with remaining cranberries and banana slices. Freeze for 4+ hours, until solid. Remove from freezer, allow to thaw for 5 minutes, or until you can enjoy easily.

Tips:

Use your favorite nut or seed to create the meal.
Use raisins or your favorite dried fruit.
Use your favorite fruit puree.

P.S. - The Artistic Vegan Cookbook is available for pre-sale! The book is complete with over 150 vegan + gluten-free recipes, a meal plan and it even includes my vegan story. It is over 400 pages and will be ready for you by the end of this month! I'm making the final adjustments now. I was hoping to have it out in July but as the Rolling Stones song goes "you can't always get what you want, but if you try sometimes, well you might find, you get what you need..."
Have a wonderful weekend ~ Love, Christa

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Liver & Blood Detox Elixir

8/13/2015 0 Comments

We recently enjoyed a Liver & Blood Cleanse that tastes surprisingly good. My goal was taste with full cleansing efforts. Cleansing your liver can relieve fatigue, body aches and nausea. It also helps regulate your blood sugar levels, relieve allergies, increases the amount of amino acids that reach your cells and so much more. Once your liver is working optimally it can increase your overall energy levels. Read more about the benefits and side effects here. With all of the taxing duties we impose on our liver, even just through the environment, it is important to give it a little care. Give this smoothie a try and see how you feel!

Servings: 2 Elixirs

Smoothie:

1 Small Carrot - Chopped in chunks
1 Tbsp. - Dehydrated Greens (or 1-2 cups fresh)
1 Organic Key Lime - Quartered
1/2 Cup - Frozen Papaya
1 Cup - Frozen Bananas
2 Tbsp. - Chia Seeds
2 tsp - Dehydrated Beet Powder
1 Cantaloupe - Divided
Water
OPT BOOSTERS: 1/2 tsp Reishi Mushroom Powder, 1 tsp Chaga Mushroom powder, 1 tsp Moringa Powder, 1/8 tsp Resveratrol

Peaceful Preparation

Cut the cantaloupe in half. Remove the seeds, create a bowl for the smoothie. Scoop 1/2 cup of the cantaloupe and put it in the blender, place extras in the freezer, fridge, in the smoothie or enjoy as is.
Combine the carrot, greens, lime (including skin),papaya, bananas, chia seeds, beet powder and optional boosters in the blender. Fill the blender with water over the ingredients, up until the 4 cup fill line.
Blend until completely smooth. Pour in the prepared cantaloupe bowl. Opt to top with chia seeds, puffed amaranth and desiccated coconut or as desired.

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Poblano Chili Bowls

8/9/2015 0 Comments

Poblano chili peppers, a vibrant orange bell pepper, and big onion slices are broiled and served over steaming hot rice with garbanzo beans. We served ours with Abba's African Hot Sauce from the Vegan World Fusion Cuisine cookbook, a spicy favorite of ours and cherished cookbook in our home. We had corn tortillas on the side too for a fun meal.

I love the aroma and flavor of broiled peppers, they come to life in the oven making each bite exciting and flavorful! I hope you enjoy these Pobalano Chili Bowls! This was enjoyed by a fan - Melissa says: "Yummy! Healthy! Simple! Delicious!"

Total Time: 45 Minutes | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Servings: 4 Bowls

Ingredients:

1 1/2 Cups White Rice
3 Cups Water
1 1/2 Cups Garbanzo Beans (equivalent to 1 can, drained and rinsed)
2 Poblano Chili Peppers
1 Orange Bell Pepper
1/2 Onion
1 lime, freshly squeezed
Opt: 2 Serrano or Jalapeño peppers
12 Corn Tortillas

Directions:

Place the rice and water in a rice cooker, press cook and in about 30 minutes, the rice should be done. Once done, add garbanzo beans, stir in the beans and the fresh squeezed lime, keep lid on to infuse heat. If using brown rice, time increases. This may also be made on the stove.
While the rice cooks, preheat the oven to broil. Line a baking sheet/pan with parchment paper or lightly grease.
Wash the vegetables. Slice the poblano chili peppers lengthwise, remove the seeds and ribbing with the knife, carefully as the seeds are spicy! If you like it spicier, leave them on, bake them and then remove as preferred before serving or leave, my husband loves to find spicy seeds in his. If including the serrano or jalapeño peppers, cut the end off, leave seeds for extra spice and bake whole.
Slice the orange bell pepper lengthwise, remove the seeds and ribbing.
Slice the onion into thick wide slices. Place the sliced pepper and onions on the prepared pan. Broil for 10 minutes, flip and broil 10 minutes. Adjust time as needed, peppers and onion will have a wonderful scent and have blackened portions, yum! Remove the peppers from the oven, allow to cool to touch. Slice into bite size pieces.
While the peppers are broiling, heat the tortillas and place in a clean dish towel or tortilla warmer. Set aside.
Divide the rice and beans between four bowls. Top with sliced broiled veggies. Serve with warm tortillas and favorite sauce(s) on the side. Dig in!!! We had two big bowls the first day, and the balance for lunch the following day, both times extremely satisfying and delicious, leaving a wonderful flavor in our mouths. Enjoy!

Tips:

Use your favorite grain: brown rice, quinoa, black rice...
Use your favorite bean: black bean, kidney bean, lentils, pinto beans...
Use a green chili vs. poblano chili pepper.
Use any color of bell pepper you have!
Lemon juice may be used instead of lime, or you may pass.
Cook the rice in vegetable broth for added flavor.

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Cherry Cacao Crunch - Ice Cream [Raw, Vegan + Gluten-Free]

8/6/2015 0 Comments

I've been seeing cherry creations all over the web this summer and have been dreaming of the beauties. My parents had a cherry tree when I was growing up and I have so many good memories of my sister and I climbing that tree and picking the ripe cherries at the top. To my surprise we found deep red cherries for sale at a local fruit market and treated ourselves to some. The first bunch we purchased we ate and had no time for creations, they were so sweet! The next time we bought a bit more and I set some aside in the freezer so I could experiment with cherry ice cream! It dawned on me that cacao nibs would be the perfect addition for a chocolate crunch, and pecans would add another dimension of crunchy deliciousness with hints of vanilla peaking through. My husband and I both fell in love with the sweet cherry crunchy delight. The bonus? It's made with plant based ingredients that are good for you so you can have it any time of day! We've had it for dessert and breakfast. I love being vegan! We made these starting last week up until a few days ago, we had to test it from every angle to ensure it was good enough for you all, it is! This was inspired for my husband who loves berries and cherries.

Cherry Cacao Crunch

3 to 4 Frozen Bananas - In 1-2" Pieces
1/2 Cup up to 1 cup Frozen Cherries + 1 Tbsp. for topping
3 Tbsp. Cacao Nibs - Divided
1/2 Cup Pecans - Divided
1-2 tsp Vanilla
2 Fresh Cherries

Peaceful Preparation

Blend the frozen bananas and vanilla in a high speed blender. Pulse, press down the sides using a butter knife or strong spatula. Repeat with patience (adding water or dairy free milk as desired, I omit for firmer results) until it whips together in a creamy consistency.
Add the frozen cherries, less topping, 2 tbsp cacao nibs, 1/4 cup pecans. Stir and then blend until desired consistency. I prefer to leave a few chunky pieces and a slightly cherry pink hue. Feel free to take it longer for a deeper cherry hue and less chunks.
Divide into two bowls.
Top with the remaining cacao nibs, pecans, a few frozen cherries with a fresh cherry on top if you have it. Dig in!

Tips:

For nut-free, omit pecans.
Use your favorite nut or seed.
Add dairy free milk for easier results.
Use Chocolate Chips vs. Cacao Nibs
Use Less Vanilla if desired.
Imagine it topped with chocolate sauce and or coconut whipped cream!

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Pineapple Paradise Cups - 4 Ingredients

Liver & Blood Detox Elixir

Poblano Chili Bowls

Cherry Cacao Crunch - Ice Cream [Raw, Vegan + Gluten-Free]

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